Today on DelmarvaLife –
It’s a sound that could save your life and the lives of your family. We are sounding the alarm on the statistics that indicate many homes to not have a working smoke detector with the “Sound the Alarm” campaign.
There is no excuse to not be kind. We spotlight a kindness project that adds a little sparkle to the mix. It’s called “Project Sparkle On.”
Salisbury is going to the dogs, and that’s a good thing. The Eastern Shore Classic Dog Shows begin tomorrow. It’s a joint effort between three local kennel clubs.
Chef Gretchen Hanson joins us in the DelmarvaLife Kitchen. Today we are making Winter Squash and Crab Bisque and Sweet Potato Latkes. You can find other great recipes from Gretchen by clicking here.
WINTER SQUASH AND CRAB BISQUE
8 ounces crab meat
4 stalks celery
1/2 yellow onion
6 tsp butter
1-2 tsp Old Bay
1 tsp Herbamare
½ tsp white pepper
¼ tsp cayenne
½ tsp nutmeg
2 cups pureed winter squash (sweet dumpling or buttercup is what I prefer)
2 cups vegetable broth
1 cup heavy cream
1 bay leaf
1 tsp fresh thyme
Dice celery and onion. Sautee onion in butter until translucent, then add celery and cook till softened. Add all ingredients EXCEPT CRAB and allow to simmer gently. When reduced by about a quarter, remove bay leaf and use an immersion blender. Gently blend in crab before serving, be careful not to break up lumps and save some for garnish.
SWEET POTATO LATKES
1 medium white sweet potatoes uncooked
2 cups white sweet potato cooked
½ yellow onion finely diced (optional)
1 cup panko, matzoh meal or almond flour
1 tsp sea salt
½ tsp nutmeg
¼ tsp cayenne
2 eggs
Extra virgin olive oil
Peel and grate uncooked potato. Mash cooked potato and combine with all ingredients. Don’t over mix. Heat extra virgin olive oil in saucepan over medium high to about a quarter inch depth. Drop latke mix by a rounded tablespoon full when oil is hot. When bottom is seared, mash slightly and flip over. Should be brown but not scalded. Cook both sides and put in 350 degree oven for eight minutes to finish.
Top with pumpkin butter and sour cream
PUMPKIN BUTTER
2 cups winter squash cooked (kambocha or buttercup are my favorites)
8 tsp unsalted butter or vegan butter
1/4 cup dark brown sugar
1/4 cup pure maple syrup
1 -2 tsp pumpkin pie spice *see below
1 tsp pure vanilla extract
1/2 cup water (if using vegan butter omit)
Combine all ingredients in a heavy saucepan. Smash winter squash and stir all ingredients to incorporate. Simmer over low heat for twenty minutes. Consistency should be smooth and silky.
PUMPKIN PIE SPICE
1 teaspoon ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground allspice
Blend.
PUMPKIN GINGERSNAP COOKIES
½ cup unsalted butter
1 cup organic sugar
1 cup winter squash, cooked and mashed
¼ cup molasses
2 medium eggs
1 tsp pure vanilla extract
3 tsp pumpkin pie spice
1 TB fresh ground ginger
3 cups flour
2 tsp baking soda
½ tsp salt
1 cup organic sugar
2 tsp pumpkin pie mix
Preheat oven 330 degrees. Beat butter and sugar together until well incorporated. Add pumpkin, vanilla, fresh ginger and molasses, beat again till well blended. Add eggs and beat again. Mix dry ingredients together separately until well incorporated and with the beater on slow add ½ cup at a time until well blended. Mix last cup of sugar with 2 tsp pumpkin pie mix and form dough into tablespoon size balls. (I use a mini ice cream scoop) Roll in sugar mix and place on parchment lined or non-stick cookie sheet. Bake 10-12 minutes. Watch carefully to make sure edges don’t scald. Let cool. Dip in pumpkin pie dip or use to top the pumpkin ginger cheesecake.
Artist Miriam Moran turns a pile of salt into a work of art that will honor our veterans, as we approach Veterans Day.
Do you know someone who has a birthday or wedding anniversary coming up? A great way to celebrate is with a DelmarvaLife Occasion. Submit your occasion here.
