Dining With TIM: thanksgiving pt 3

Pumpkin Soup
YEILD: 10-12

Ingredients:
4lb pound cheese wheel pumpkin or sweet pumpkin
1 large yellow onion
6 cloves garlic
2 quarts vegetable stock
1 T salt
1/2 T pepper
1 t cinnamon
1/2 t nutmeg
1/8 t clove
Dash paprika
1/4 cup heavy cream or full fat coconut milk
3 T syrup

Directions:

  • Wash pumpkin and quarter it
  • Remove seeds (save them to garnish soul if desired)
  • Place pumpkins skin side up on a sheet tray, coat with olive oil, salt and pepper to season.
  • Bake in a preheated oven 350° for about 45 minutes.
  • In a soup pot, sweat onions and garlic with olive oil.
  • With the pumpkins out of the oven, cooled and with the skin removed, add pumpkin flush in the pot with the onion and garlic.
  • Add in the vegetable stock to the pot.
  • Simmer for about an hour, mixing every so often.
  • With a stick blender or stand up blender, purée until smooth.
  • Season with salt, pepper, cinnamon, nutmeg, clove, paprika, syrup, and heavy cream. Purée for 30 more seconds.
  • Serve hot, or when cooled, store in quart containers and refrigerate for up to a week or place quarts in freezer.

Fall Wedge Salad
YEILD: 6-8

Ingredients:
2-3 Romain hearts
1/4 cup mayonnaise
3 T cranberry sauce
1/4 cup avocado oil
1/2 t salt
1/4 cup pomegranate seeds

Directions:

  • Cut romaine hearts in half and cut halves on a diagonal about 2 inches wide.
  • Mix together mayonnaise and cranberry sauce with avocado oil and salt. Mix until smooth.
  • Spoon or drizzle over Romain segments and garnish with pomegranate seeds.
  • Feel free to garnish with any other fall fruits such as apples or dried cranberries or nuts.

Dinner Rolls
YEILD: 1 1/2 Dozen

Ingredients:
1 1/2 cups water
2 t yeast
2 T sugar
4 cups bread flour
1/2 T salt
2 T softened butter

Directions:

  • Heat water to 110°F, add in yeast and sugar and mix until completely dissolved.
  • Let the east water sit for five minutes and told bloomed, foamy on top.
  • Add yeast water to 4 cups bread flour, salt and butter.
  • Mix with your hands or stand mixer. Knead until elastic or dough does not stick to the sides of the mixing bowl.
  • Grease the sides of the bowl with butter.
  • Let rise for 45 minutes or until double the size.
  • Once dough has doubled, punch the center and knead for 30 seconds. Portioning off 3 ounce portions from the dough.
  • Form a bear claw and with the dough in the middle of your palm. Move your fingers around the work surface in the circular motion forming a dinner roll.
  • Let rise on a baking sheet sprayed with oil on top of parchment paper for 20 minutes.
  • Spray the top of the rolls with oil and score a slit on top of each one.
  • Bake oven heated at 375°F for 15 minutes.
  • Once called, you can store in the refrigerator for up to two weeks. Reheat in oven 375°F for seven minutes.

Cranberry Sauce
YEILD: 1 1/2 Pints

Ingredients:
1 cup orange juice
1 cup sugar
1 bag fresh cranberries

Directions:

  • In a sauce pot, add all ingredients listed above.
  • Let sit for 30 minutes on a medium summer, watching it carefully to make sure it does not bubble over.
  • Mash until mostly smooth and serve hot or cold.
  • Can keep in the refrigerator for up to two weeks.

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