If I only had a brain...

11/17/2011

This little Fall Fellow was actually something that my sister and I created last year - but I thought it was appropriate for the season! It would be a fun dessert for the "Kids Table" at your Thanksgiving Feast! Of course...we made it for adults ;)

We got the idea from this adorable book: What's New, Cupcake? I suggest a carrot cupcake with cream cheese frosting - but really your favorite recipe will do! We used Graham Crackers for hat, Reese's Pieces for buttons and eyes, Frosted Mini Wheats for hay, Oreo Cookies for crows, Pretzel rods for the stake, and finally, Starbursts for the trim. We slightly melted the Starbursts and twisted them into the adorable trim and patchwork.

Most importantly, it was really fun finding different candies and sweets to create with. Go crazy, have fun! (and if you attempt, comment and I'll share your picture!)

2 Comments

Dave

11/19/2011 04:22:16 am

Anise-Spiced Squash Soup with Fennel Chips
For soup:
1 large fennel bulb (sometimes called anise; 1 pound), trimmed and bulb cut into 1/2-inch pieces
3-pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 medium onion, chopped
1 medium sweet potato, cut into ½-inch pieces
1/4 teaspoon anise seeds
2 tablespoons unsalted butter
5 cups chicken broth
½ and ½, optional

For fennel chips:
1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 small fennel bulb (1/2 pound), trimmed

Garnish:
sour cream

Make soup: Cook fennel, squash, onion, sweet potato and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.

Note: Add ½ and ½ if desired.

Make fennel chips: Preheat oven to 225°F.
Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
Put Silpat on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.

Makes 6-8 servings

Dave

11/19/2011 04:23:49 am

Smoky Mac and Cheese (8 servings)
2 cups uncooked elbow macaroni
¼ cup butter
¼ cup flour
2 cups milk
1 tub (8 oz.) chive cream cheese spread (I use low fat)
½ cup grated fontina cheese
1 cup grated sharp cheddar cheese
5 bacon strips, crisp cooked and crumbled
¼ teaspoon salt, ¼ teaspoon pepper
1/3 cup panko crumbs stirred into 2tablespoons melted butter

Cook and drain macaroni while making sauce.
Melt butter; stir in flour until smooth and then slowly add milk. Bring to boil; simmer 1-2 minutes or until thickened. Stir in all cheeses, bacon, salt and pepper. Stir sauce into macaroni. Pour into greased 9-inch square baking dish. Sprinkle with crumbs. Bake in 350-degree oven for 30–35 minutes or until bubbly and topping of crumbs is golden brown.
(Note: I sometimes also add a little prepared mustard to the cream sauce.)

If I only had a brain...

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