If you’re still looking for something yummy for your Thanksgiving table, try one of our tried & true recipes. Our pumpkin soup is out of this world. Have a very Happy Thanksgiving everyone!
(1) 15 ounce can pumpkin puree
6 ounces chopped celery
6 ounces chopped onion
3 ounces chopped carrot
4 ounces sweet butter
1 tbsp curry powder
½ tsp allspice
¼ tsp ground cumin
½ tsp ground cinnamon
32 ounces chicken or vegetable stock
1 cup heavy cream
Salt & pepper to taste
Sauté carrot, celery & onion in butter til onion becomes translucent. Add stock & seasoning then bring to a boil. Add pumpkin puree and reduce heat to a simmer. Continue cooking for ~ 20 minutes. Puree soup together with an immersion blender, food processor or blender. If using a food processor or blender, allow soup to cool first. Add cream while blending
For an element of surprise place toasted pine nuts, sultanas (or golden raisins) and sautéed crisp julienned Serrano ham on the bottom of the bowl. Pour soup over.
Linda is on her way to the warmth of Orlando Florida for the latest RED – Regional Education Day. Host Warren Dietel of Puff ‘n Stuff Catering has assembled two days of “red-hot” education and two nights of events.
Linda is especially looking forward to speakers Rebecca Grinnals and Simon T. Bailey. Rebecca, the owner of Engaging Concepts Consulting will be discussing “Capturing the Luxury Wedding Market” and Simon, author of Releasing Your Inner Brilliance is sure to capture the attention of his audience as he discusses “discovering how to motivate your team and bring out your company’s hidden brilliance”. We all can’t wait to hear about both seminars (and of course the night life) when she returns!
Well the seasons are changing, leaves are falling and the local growing season comes to a close with the danger of the first frost. As I cleaned out my summer garden I was reminded of the wonderful tastes of garden fresh produce. The use of local produce enhances every dish we as chefs can produce. I can still remember the taste of fresh spring asparagus picked that morning. Vine ripened tomatoes in all their glory in the heat of the summer. Living in Connecticut means a shorter growing season than some parts of the country so the challenge is how to save and incorporate those farm fresh flavors in the dead of winter. Some ways to save that mid summer flavor are making jams and compotes from tree ripened fruits, canning vine ripened tomatoes, making pesto from the final run of basil and dehydrating herbs and fruits. Produce is available year round but we all know that after being shipped across the country (or even from another country) the flavor profile starts to break down. The saving of fruits and vegetables when they are at their peek and abundant is a great way to incorporate some farm fresh flavor when the snow begins to fly. Well the good news this time of the year is I just picked all of my pumpkins from the garden and it’s time to get creative and start carving. Happy Halloween everyone!
Don’t know what to do with your wedding dress after the big day? If you don’t have grand plans for it, give it another chance to walk down the aisle and donate it to Brides Against Breast Cancer.
Your dress will be refurbished and sold at one of their “Nationwide Tour of Gowns” sales held across the country. All donation proceeds go to The Making Memories Foundation that grants final wishes to men and women suffering from terminal breast cancer.
It is estimated that this year alone over 200,000 women and nearly 1,200 men will be diagnosed with breast cancer. Sadly, breast cancer will take the lives of almost 40,000 people this year in the United States and over 300,000 worldwide. In the United States one person will be diagnosed with breast cancer every 2½ minutes, and one person will die of breast cancer every 12 minutes. Many know that this disease is the second highest killer of women in the United States, but a little known fact is that breast cancer is the number one killer of women between the ages of 15 and 54. – message from Making Memories
For more info, go to Brides Against Breast Cancer
The 7th annual Hot Pepper Eating Contest is here!
This Sunday, October 3rd, A Thyme to Cook hosts the annual Hot Pepper Eating Contest. Kicking it off is the the Chili Contest! Each year we have grand flavors of various chili recipes to taste and vote on for “Hottest” and “Best Overall.” Bill, Julie, Brian and Dan have won the chili contest and this year I am once again attempting to get the prize.
I have already started my chili with a bunch of fresh garden love. Each day or two I add in more and more tomatoes and peppers from my garden. It’s a lot of fun and it introduces the Hot Pepper Eating Contest……
Let the games begin… We’ve had as many as 15 participate in selecting and eating hot peppers from mild to down right fire blazing until the contest is over and the last one standing is not sucking on a baby bottle of milk.
Our A Thyme to Cook Gang looks forward to seeing everyone again!
Lori Post, Client Relations
Working for a caterer is like nothing else. It’s fast paced, exciting and can be a little crazy, especially during wedding season!
As the office manager, I don’t plan or attend the events, but I still have contact with the clients if they have questions and I’m right in the hub of the action! How cool is that??? (Pretty cool!) But occasionally, I’d like to actually attend a wedding and see how it all comes together. Trust me, I’ve probably been to over 50 weddings in my time, but because I’m getting to be of a “certain age”, pretty much all my friends have passed the marriage stage and are on to children, so my wedding prospects have just about dried up.
Finally, finally, someone decided to get hitched and my husband and I were invited! I couldn’t wait to see how the bride’s vision came to life! What were her colors? How many attendants? Favors or no favors? DJ or Band? Sooo many choices!! (Can you tell I like weddings??)
It was a tented affair, held at the home of the groom’s grandparents, with views of his grandmother’s beautiful flower gardens. The couple walked barefoot down an aisle of sand and released butterflies after they said their vows. The color scheme of purple, orange and white was reflected in the linen, paper lanterns and the flowers and everyone looked gorgeous! Good food, good spirits and good friends (with some dancing thrown in) all make for a great evening!
Sadly, there are no more on the horizon, but I guess this was enough to satisfy my wedding craving for now. I’ll just have to wait for our own Emily to get married next summer. Only 295 days left!!! (….not that I’m counting!)