November 9th, 2014

New Project

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So, I have been playing around again and come up with a new recipe or a revamped old one.  Either way I like it.  But I need new victims...I mean test subjects...no, helpers...  Anyone want to give it a try and let me know what you think?

Cold Pumpkin Creme Soup
1 - 15oz can pumpkin
1c cream or half and half
1/2c milk
1/2c sugar

1/4 c apricot brandy

Puree the first 4 ingredients together in a blender.   Pour into a pitcher, gentle stir in brandy and chill, covered, in refrigerator.  About 3 hours.  It will thicken.

When serving, garnish with creme fraiche swirls and crumbled gingersnap cookies.  You don't have to but it definately adds something that I think it needs.
chef

Corn & Crab Chowder

I'm thinking that sounds pretty good for tonight, especially since we just got a couple crabs.


1 Large onion, chopped
2 stalks celery, chopped
3 cups corn, fresh or frozen
2 T butter or 1 T butter/1 T oil of your choice
1 ½ c potatoes, cubed
1 ½ c. water
2 chicken flavored bouillon cubes (you can substitute chicken broth instead of the water and cubes)
½ t. dried thyme
Salt and pepper to taste
2 cups milk
1 cup half-and-half
Dash of Tabasco (optional)
1 pound fresh cooked crab.

Sauté onion and celery in the butter in a stew pot until tender.

Add the next seven ingredients, cover and simmer 15 minutes.

Add milk and half-and-half; cook, stirring constantly until it’s completely heated. Add crab just before serving

Yield - ten cups