My friends and I needed some post-hurricane time to visit, to compare notes of our damage which ranged from "none" to "significant." So I invited everyone here for lunch. I promised it would be "all things pumpkin" since it's nearly Halloween. And I told them it would all be very simple. We just needed to be together.
Turns out it was a good thing simple was my original plan. I had two extra kitchen helpers yesterday while I was getting ready. These two plus their mom are here for the week. That's always fun.
And it's always interesting to see how they view the world. I told a friend yesterday if I were ever in need of an album cover for my music, this photo would be my choice. My own piano practice will resume next week.
And now here is my complete "all things pumpkin" menu.
I think it's a good sign that we all had such a pleasant time that I never ever thought about making photos of any of the food. But I'll share the recipes. We enjoyed appetizers on the porch while everyone gathered. I had grand visions of making the
pumpkin shaped brie I made last fall, or even a pumpkin dip. But then I needed something even easier.
Boar's Head makes a great
pumpkin pie dessert hummus. I put it on a platter with cinnamon pita chips and pretzel squares. And on another platter I made my new favorite appetizer. It's also the quickest one I know to make.
EASY APPETIZER
Take Boursin or Alouette cheese (any flavor) and let it soften a bit.
Then use the back of a spoon to spread it thin on a platter.
Sprinkle with crushed pistachios (the roasted, salted kind)
Drizzle with honey.
Serve with Wheat Thins or other sturdy crackers on the side.
ORANGE JUICE SPRITZER
1 (12-oz) can frozen orange juice concentrate, thawed
2 cups cold water
Juice of 1 lemon (about 2 tbsp)
2 (12-oz) cans cold Seven-Up (or other lemon lime soda)
orange and lime slices for garnish
Mix concentrate and cold water. Add lemon juice. Gently stir in soda just before serving. Serve over ice in glasses. Garnish with slices of orange and lime.
Makes 12 half-cup servings
When I invited everyone it was chilly weather and chili sounded perfect. Yesterday turned out to be a warm but I stuck with my plan. This is quick to make, I made a double batch on the stovetop the morning of the lunch. I did measure my spices out the day before to simplify things. This chili was Mommy's standard slow cooker meal for after trick-or-treating with her children. I first posted it here in 2011 when Little Sister was a baby. She's a teenager now. And we are still using this recipe.
2 lb. ground turkey
1 teaspoon olive oil
1 small onion, chopped
1-1/2 teaspoons minced garlic (I use the jar kind)
2 teaspoons cumin
1/2 teaspoon salt
1 teaspoon chili powder (more or less, to taste)
1 teaspoon oregano
2 bay leaves
1 (15-oz) can pumpkin puree (not the pie filling kind)
2 (15-oz) can great northern beans, rinsed & drained
1 (4-1/2 oz) can chopped green chiles
2 cups chicken broth (sometimes I add a little more)
Optional toppings: sour cream, shredded cheddar cheese, minced cilantro, etc.
Heat large skillet over high heat. Add turkey and cook, breaking it apart, until done, about 5 minutes. Add to Crockpot. Add oil to skillet, then onions and garlic. Saute about 3-4 minutes. Add cumin and saute another minute. Add to Crockpot.
Add beans, pumpkin puree, green chiles, chili powder, oregano, salt and bay leaves. Stir to mix. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. Remove bay leaves before serving.
If you want to skip the Crockpot, make it in a large pot on the stovetop. Bring to a boil, then reduce heat to low. Cover and cook for about an hour or so, stirring occasionally.
And this dessert is a favorite that friends of mine made years ago when they hosted a bridal luncheon for my older daughter. We loved it and have been making it for nearly 20 years now. It's another "make the day before" recipe.
15-oz. can pumpkin puree (not pie filling)
12-oz. can evaporated milk cup sugar
3/4
3 eggs
1/2 teaspoon cinnamon
1 box yellow cake mix
1 and 1/2 sticks butter, melted
1 to 1-1/2 cup chopped nuts
Mix pumpkin, evaporated milk, eggs, and cinnamon thoroughly and pour into a lightly greased 9x13-inch baking dish.
Sprinkle dry cake mix (straight out of the box) over pumpkin mixture. Pour melted butter over cake mix. Sprinkle with chopped nuts. Bake 1 hour at 350º. Let cool completely
Topping:
1 8-oz block cream cheese, softened
1 box powdered sugar
1 8-oz container Cool Whip
Using a hand mixer, blend cream cheese until fluffy. Mix in powdered sugar. Then mix in whipped topping. Spread over cooled pumpkin cake. Refrigerate. Cut into squares to serve. Can sprinkle lightly with cinnamon or chopped pecans to garnish. (I never do this part.)
And there you have it—an entire menu of pumpkin foods. Appetizer, entree and dessert. 🎃
Yesterday was a reminder for me that hospitality is about the time spent together. Even if you are stepping over toys on the floor and eating on paper plates. I had to keep it easy yesterday. I was making grilled cheese sandwiches for the little people while my friends were chatting on the porch. But it was all just as it should be. A relaxed time to get together.
And one last pumpkin themed food. Jecca made these fun quesadillas for little people's dinner one night. It's too cute not to share.
Odds are I won't post next week, so it's time to say....