Hi y'all. Just trying out a post from my iPhone. I wanted to hate this photo from a few weeks back when I made a delicious mulled cider with a shot of bourbon. The key is simmering your apple cider with a whole spice/ herb blend. I used two cinnamon sticks a couple of star anise, few sprigs of thyme and two orange peels (be sure not to include the white pith, which adds bitterness). Use a shot of your favorite bourbon and 4-6 oz of hot cider. If your thinly slice a whole apple it makes a beautiful garnish! Serve this warm cocktail for the holidays or on a cool October night perfect for a hurricane or Halloween. Have a safe and week everyone. Good luck bearing the cold rainy weather. Chow for now.
Monday, October 29, 2012
Tuesday, October 23, 2012
Today is the day. A cold rainy mess here in Toronto definitely a day for a delicious pumpkin soup. This soup is the bomb as they say and was certainly one of the stars at our Thanksgiving dinner. I hope you love it as much as my family did. For an extra touch toast the pumpkin seeds up with a dash of cinnamon, cumin and sugar. You can also toast up some shredded coconut in a pan on medium high, just be sure to use a non stick pan, agitate it constantly and remove as soon as you achieve the perfect golden brown colour.
PREP: Rough chop pumpkin and roast (on a parchment lined baking sheet) at 350º with a drizzle of honey, coconut oil, salt and pepper for 30 -45 mins. At the same time roast off the poblano peppers until the skin is charred on all sides. Place the peppers in a bowl and cover with plastic wrap. The steam will loosen the skin and make it very easy to remove. Rough chop all of the other ingredients. When the roasted peppers have cooled remove skin and seeds.
COOK: Sautée onions, garlic, carrot & celery in coconut oil until tender. Add spices, roasted pumpkin & poblanos, stock or water and allow everything to simmer for 10 minutes or so, then add coconut milk and puree soup with hand blender until smooth. Taste to check seasoning/ sweetness.
Like my pumpkin photo? If so follow me on twitter & instagram @thetomatosnob aka JaimeVerkPerez