Brigitte's:
Creamy Pumpkin-Peanut Soup
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 tsp vegetable oil
1 small onion, chopped (1 1/4 cups)
3 cloves garlic, smashed
1/4 tsp ground turmeric
1/2 tsp paprika
1/2 tsp chili pepper flakes
1 can solid-pack pumpkin puree (15 oz)
1 1/2 cups low-sodium chicken or vegetable broth
1 jar roasted red peppers (7 oz), drained, 1 tablespoon chopped and reserved for garnish
1/3 cup smooth reduced-fat natural peanut butter
1 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp fresh lemon juice
1/4 cup reduced-fat sour cream
2 Tbsp chopped roasted peanuts
2 Tbsp chopped scallion greens
1. Heat oil in a 4-quart saucepan over medium-high heat. Add onion and cook, stirring, until golden, about 10 minutes. Add garlic and cook an additional 2 minutes.
2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then stir in sugar, salt, pepper, and lemon juice.
3. Transfer to a blender or food processor and puree until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped peppers, and scallion greens.
Yaffa's:
Glowing Jack-o'-Lantern Cookies
1/3 cup hard candies
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
- 1 egg
- 1 teaspoon lemon zest, optional
- 1 teaspoon lemon juice
- red and yellow liquid coloring or orange paste coloring
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
1. Preheat the oven to 350°F. Line 2 baking sheets with parchment, foil, or a Silpat mat (not wax paper, which will stick).
2. Unwrap the candies if wrapped, put them in a heavy ziplock bag, and crush them into powder with the flat side of a meat tenderizer or the bottom of a saucepan.
3. Beat the butter and sugar in a large mixing bowl until creamy, and then blend in the egg, lemon zest, if using, lemon juice, and food coloring. Begin with 6 drops of red and 5 drops of yellow liquid coloring or a dab of orange paste; add more to achieve your desired shade. Stir well until fully combined.
4. Add the flour, baking powder, and salt to the bowl, and mix well.
5. Roll half of the dough out on a lightly floured surface and cut out 8 big jack-o’-lantern shapes with a cookie cutter, or freehand with the tip of a paring knife. Make short, fat pumpkins about 4 inches wide by 3 inches high, or make tall, thin pumpkins about 4 inches tall and 2 to 3 inches wide. You want some variety here! Use the knife to cut out big eyes, nose, and mouth in each (don’t do a lot of teeth – they tend to break off). Keep in mind that you want the eyes, nose, and mouth to be wide enough to hold the melted candy. Carefully lift the pumpkins with a spatula and transfer them to the prepared baking sheets. Use the tip of the paring knife to push back the eye, nose, and mouth openings to make them as wide as possible without losing the bridges of dough between the features. Repeat with the remaining dough half.
6. With the tip of a small spoon, sprinkle candy powder generously into the eyes, nose, and mouth openings, directly to the parchment. Try to keep the candy off the surface of the cookies.
7. Bake for 8 to 10 minutes, watching carefully. Remove as soon as the candy has melted; don’t let the surface of the cookies brown. They should be just set and very pale.
8. Cool the cookies on the baking sheets, or carefully lift the parchment off the sheets and transfer the whole sheet to cooling racks (only if the racks are big enough to hold the sheet). When the cookies are completely cool, carefully peel off the parchment.
http://www.epicurious.com
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