Mulled Apple Cider, Apple and Sausage Stuffed Acorn Squash, Pumpkin Soup and Pumpkin Treats: DelmarvaLife Facebook Live Recipes – Nov. 8, 2017
The fall weather has been chilly.
We made a few dishes packed with fall flavors on our Facebook Live Show today that will warm you right up! Joy Quinn-Whalen, Owner of The Spice and Tea Exchange joins in the DelmarvaLife kitchen.
We made mulled apple cider, apple and sausage stuffed acorn squash, creamy fall pumpkin soup, hearty curried lentil soup, pumpkin spice dip and pumpkin crostini.
Check out the recipes below:
Mulled Apple Cider
- From The Spice and Tea Exchange — mulling spice blend, cinnamon or apple cinnamon sugar
- 1 quart apple cider
- Steep mulling bag in apple cider in crock pot or stovetop for 15-30 minutes
- Consider rimming your mug with Cinnamon or Apple sugar
- Add dark rum (1oz rum per oz cider) for additional cheer
Apple and Sausage Stuffed Acorn Squash
- From The Spice and Tea Exchange — sage, oregano, marjoram, thyme, pepper rosemary
- 3 acorn squashes
- 1 lb ground sausage
- 1 small onion
- 2 celery stalks
- 2 apples
- 1 cup panko bread crumbs
- 1 cup Parmesan cheese
- Halve and cut off ends of squash, spoon out seeds removing as little squash as possible
- Brush with safflower (or olive) oil inside and on top of squash; sprinkle with salt & pepper to taste, and place on baking sheet in oven preheated to 400 degrees for 40 minutes or until fork tender.
- While squash bakes, sauté sausage (5 minutes), drain and pat dry with paper towel to remove grease but don’t discard grease from pan.
- Using sausage grease in pan, sauté onions and celery until they start to brown (adding oil if necessary)
- Add apples and sauté another 2 minutes or until softened.
- Add back the sausage along with ½-1tsp of blended seasonings and panko. Then stir in ¾ cup parmesan until cheese begins to melt.
- Once squash has reached desired tenderness, spoon in meat mixture until squash is filled. Return to oven and bake an additional 15-20 minutes.
- Remove and top with parmesan.
Creamy Fall Pumpkin Soup
- From The Spice and Tea Exchange — pumpkin pie spice, Indian curry powder
- 1 15 oz. can pumpkin puree
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 T butter
- 2 limes
- Plain yogurt
- Version 1: Simmer one 15-ounce can pumpkin, 2 cups chicken broth, 1/2 cup cream and 1/2 teaspoon pumpkin pie spice, whisking, 5 minutes.
- Version 2: Make above soup omitting the pumpkin pie spice. Toast 2 tablespoons curry powder in 1 tablespoon butter; add to the soup along with the juice of 2 limes. Top with plain yogurt and cilantro.
Heart Vegetarian Curried Lentil Soup
- Form The Spice and Tea Exchange — Indian yellow curry, cumin, ground ginger, coriander
- 2 cups red lentils
- 2 large carrots
- 1 onion
- 1/3 cup tomato pasta
- 7 cups water or vegetable broth
- Stir everything together in a slow cooker and cook on low for 6 hours or until lentils are fully cooked.
- Blend soup with an emulsion blender; top w/ yogurt, cilantro, jalapenos or diced red pepper.
- Great with a crusty piece of bread.
Pumpkin Spice Dip
- From The Spice and Tea Exchange — pumpkin pie spice blend
- 1 can pumpkin
- 1 5 oz box instant vanilla pudding
- 1 16 oz container of cool whip
- Blend all together
- Top with candied ginger sprinkles if desired.
- Serve with apples, graham crackers, vanilla wafers, or to top off a slice of pie.
- From The Spice and Tea Exchange — pumpkin pie spice blend, thyme
- 1 baguette, 1/2 cup canned pumpkin, 1/2 cup ricotta cheese
- Salt, pepper, olive oil and honey to taste
- Line a sheet pan with parchment and place baguette slices, brushing each with a small amount of olive oil.
- Bake in oven preheated to 375 for 10 minutes or until golden brown.
- Mix together pumpkin, ricotta, spices, salt and pepper to taste.
- When crostini is cooled, spread 1T on each.
- Garnish with thyme, salt and drizzle with honey.