2522Autumn Equinox Menu
Sep. 19th, 2004 02:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
evileSep. 19, 2004
Poblano Shrimp Soup
Enchanting Grape Salad
Luminous Crescents
Cornish Hens with Acorn Squash
Pomegranate Sorbet
==========
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Poblano Soup Recipe
2 tablespoons butter
1 ounces all-purpose flour
1 cups whipping cream
1.5 cups whole milk
1/4 teaspoon chicken bouillon granules
1/2 tablespoon extra-virgin olive oil
1/4 cup Finely diced purple onion
1/2 + 1/4 teaspoons minced garlic
1/3 cup finely diced carrots
1/3 cup finely chopped poblano peppers
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper, cayenne
Pinch ground white pepper
1/3 cup finely chopped red bell pepper
1/2 cup shredded Monterey Jack cheese or Mexican blend of cheeses
In 4-qt stock pot or Dutch oven, melt butter over medium heat. Whisk
in flour and simmer, whisking constantly, until smooth and bubbly.
Whisk in cream, milk, and chicken bouillon and cook, stirring
frequently or whisking, over medium-low heat until smooth and
thickened.
Heat oil in a large saute pan over medium heat. Add onion and cook
until soft, about 3 minutes. Add garlic and carrots; cook until
tender, about 3 minutes, stirring frequently. Add poblano peppers and
cook until tender, about 3 minutes.
Add vegetable mixture to milk mixture; stir to combine. Stir in salt
and ground black, white, and red peppers; simmer over medium-low heat
a few minutes.
Add red bell pepper. Simmer mixture 15 to 20 minutes, stirring
frequently.
Add cheese and stir until melted. Taste and adjust seasonings, if
necessary. Serve poblano soup hot or refrigerate immediately and
reheat to serve.
Serves 3
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=========
Grape Salad:
1 bunch (1/2 cup) spinach leaves or butter lettuce
1/2 + 1/4 cups green grapes
1/2 cup diced green apples
1/4 cup crumbled feta cheese
1/8 c balsamic vinegar
Combine lettuce, grapes, and apples in salad bowl, add cheese & mix,
toss with vinegar and serve immediately
-----
crescents:
3 tbsp butter, softened
1/2 pint small curd cottage cheese
1/4 tsp salt
1 c flour
1/4 cup grated romano cheese
1/4 cup grated parmesan cheese
cream butter, cottage cheese, and salt in bowl. add flour, stirring
until well blended. Divide dough into 2 flat balls, refrigerate until
cold enough to roll, about 1 hour.
Preheat oven to 400. lightly grease baking sheets. On a floured sheet
of wax paper, roll out 1 ball of dough at a time into a 9-10 inch
round. Sprinkle each round with parmesan and romano. cut each round
into 8 pie shaped wedges. beginning with the wide end of each wedge,
roll toward the point. place wedges point side down on the prepared
baking sheets. bake 20-25 min until grown. loosen from baking sheets
& place on wire rack to cool.
=======
Cornish Hens with Acorn Squash
Ingredients
2 medium-size acorn squash (about 1-1/4 pounds each)
2 (1-1/4-pounds each) Cornish hens
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup apple cider or apple juice
1/2 cup pitted prunes (3 ounces)
2 (3-inch-long each) cinnamon sticks
Instructions
Preheat oven to 375 degrees F. Cut each acorn squash lengthwise in
half; remove and discard seeds. Cut each half lengthwise into 3
wedges; cut each wedge diagonally in half.
Remove giblets and necks from Cornish hens; refrigerate for use in
soup another day. Rinse hens with running cold water; drain well.
Lift wings toward neck, then fold them under back of hens so they
stay in place. With string, tie legs of each hen together. Place
hens, breast-side up, in 17 x 11-1/2-inch roasting pan; rub with salt
and pepper. Arrange squash in roasting pan around hens.
Bake hens and squash 30 minutes. Add apple cider, prunes, and
cinnamon sticks. Bake 45 minutes longer, basting with pan juices
occasionally, until squash is tender and juices run clear when fork
is inserted between leg and body cavity of hens.
To serve, arrange hens, squash, prunes, and cinnamon sticks on large
platter. Skim and discard fat from pan juices; serve pan juices with
hens. (Remove skin from hens before eating if you like.)
Yield: 6 servings
=======
Pomegranate Sorbet
2 c fresh pomegranate juice
1/3 c fresh orange or tangelo juice (save rind)
1/2 tsp freshly squeezed lemon juice (save rind)
1 tbsp freshly squeezed ginger juice
1/4 c sugar
1 orange, mandarin orange, blood orange, or tangelo, sliced, for
garnish
mint leave, for garnish
1/3 c. fresh pomegranate seeds, for garnish
Mix liquid ingredients & sugar in a pan that can be covered,
airtight, in freezer. freeze juices for 3 hours. break with spoon or
knife, beat with a mixer until chunks are small but not smooth.
return mixture to container & freeze for 4-5 hours.
Make curly citrus rind strands with a lemon zester or grater. spoon
sorbet into pretty glasses (martini?), garnish with citrus, mint
leaves & seeds. Serve quickly.
Poblano Shrimp Soup
Enchanting Grape Salad
Luminous Crescents
Cornish Hens with Acorn Squash
Pomegranate Sorbet
==========
Click here to return to
http://www.dianaskitchen.com/page/veggies/poblano.htm
Poblano Soup Recipe
2 tablespoons butter
1 ounces all-purpose flour
1 cups whipping cream
1.5 cups whole milk
1/4 teaspoon chicken bouillon granules
1/2 tablespoon extra-virgin olive oil
1/4 cup Finely diced purple onion
1/2 + 1/4 teaspoons minced garlic
1/3 cup finely diced carrots
1/3 cup finely chopped poblano peppers
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper, cayenne
Pinch ground white pepper
1/3 cup finely chopped red bell pepper
1/2 cup shredded Monterey Jack cheese or Mexican blend of cheeses
In 4-qt stock pot or Dutch oven, melt butter over medium heat. Whisk
in flour and simmer, whisking constantly, until smooth and bubbly.
Whisk in cream, milk, and chicken bouillon and cook, stirring
frequently or whisking, over medium-low heat until smooth and
thickened.
Heat oil in a large saute pan over medium heat. Add onion and cook
until soft, about 3 minutes. Add garlic and carrots; cook until
tender, about 3 minutes, stirring frequently. Add poblano peppers and
cook until tender, about 3 minutes.
Add vegetable mixture to milk mixture; stir to combine. Stir in salt
and ground black, white, and red peppers; simmer over medium-low heat
a few minutes.
Add red bell pepper. Simmer mixture 15 to 20 minutes, stirring
frequently.
Add cheese and stir until melted. Taste and adjust seasonings, if
necessary. Serve poblano soup hot or refrigerate immediately and
reheat to serve.
Serves 3
Click here to return to http://www.dianaskitchen.com/
=========
Grape Salad:
1 bunch (1/2 cup) spinach leaves or butter lettuce
1/2 + 1/4 cups green grapes
1/2 cup diced green apples
1/4 cup crumbled feta cheese
1/8 c balsamic vinegar
Combine lettuce, grapes, and apples in salad bowl, add cheese & mix,
toss with vinegar and serve immediately
-----
crescents:
3 tbsp butter, softened
1/2 pint small curd cottage cheese
1/4 tsp salt
1 c flour
1/4 cup grated romano cheese
1/4 cup grated parmesan cheese
cream butter, cottage cheese, and salt in bowl. add flour, stirring
until well blended. Divide dough into 2 flat balls, refrigerate until
cold enough to roll, about 1 hour.
Preheat oven to 400. lightly grease baking sheets. On a floured sheet
of wax paper, roll out 1 ball of dough at a time into a 9-10 inch
round. Sprinkle each round with parmesan and romano. cut each round
into 8 pie shaped wedges. beginning with the wide end of each wedge,
roll toward the point. place wedges point side down on the prepared
baking sheets. bake 20-25 min until grown. loosen from baking sheets
& place on wire rack to cool.
=======
Cornish Hens with Acorn Squash
Ingredients
2 medium-size acorn squash (about 1-1/4 pounds each)
2 (1-1/4-pounds each) Cornish hens
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup apple cider or apple juice
1/2 cup pitted prunes (3 ounces)
2 (3-inch-long each) cinnamon sticks
Instructions
Preheat oven to 375 degrees F. Cut each acorn squash lengthwise in
half; remove and discard seeds. Cut each half lengthwise into 3
wedges; cut each wedge diagonally in half.
Remove giblets and necks from Cornish hens; refrigerate for use in
soup another day. Rinse hens with running cold water; drain well.
Lift wings toward neck, then fold them under back of hens so they
stay in place. With string, tie legs of each hen together. Place
hens, breast-side up, in 17 x 11-1/2-inch roasting pan; rub with salt
and pepper. Arrange squash in roasting pan around hens.
Bake hens and squash 30 minutes. Add apple cider, prunes, and
cinnamon sticks. Bake 45 minutes longer, basting with pan juices
occasionally, until squash is tender and juices run clear when fork
is inserted between leg and body cavity of hens.
To serve, arrange hens, squash, prunes, and cinnamon sticks on large
platter. Skim and discard fat from pan juices; serve pan juices with
hens. (Remove skin from hens before eating if you like.)
Yield: 6 servings
=======
Pomegranate Sorbet
2 c fresh pomegranate juice
1/3 c fresh orange or tangelo juice (save rind)
1/2 tsp freshly squeezed lemon juice (save rind)
1 tbsp freshly squeezed ginger juice
1/4 c sugar
1 orange, mandarin orange, blood orange, or tangelo, sliced, for
garnish
mint leave, for garnish
1/3 c. fresh pomegranate seeds, for garnish
Mix liquid ingredients & sugar in a pan that can be covered,
airtight, in freezer. freeze juices for 3 hours. break with spoon or
knife, beat with a mixer until chunks are small but not smooth.
return mixture to container & freeze for 4-5 hours.
Make curly citrus rind strands with a lemon zester or grater. spoon
sorbet into pretty glasses (martini?), garnish with citrus, mint
leaves & seeds. Serve quickly.
no subject
Date: 2024-07-12 07:48 pm (UTC)Expand Messages
Erika
Sep. 20, 2004
will substitute one boiled mashed potato for the flour in the poblano
recipe, and also blend the final product for the consistency I
enjoyed at Fl. Seafood Grill. save back a few shrimps for garnish. :)
Will probably look for something at CM or Whole Foods in the frozen
section to be the pomegranate sorbet. Sounds like too much trouble.
If not, I might buy some kind of freezer-treat-making gadget--they
always go on sale this time of year.
no prunes with the chicken. Slice sweet potatoes & bake with chicken
& squash, throw some butter on 'em, let them cook in the chicken
juices? hm...