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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: * 1 medium pumpkin, poached & peeled (or one large can of pumpkin puree if you’re in a pinch!) * ¼ pound butter (1 stick) cut into small pieces * 1 cup onion, diced * 1 cup celery, diced * ½ cup all-purpose flour * 1 cup sherry * 2 quarts chicken stock * 3 cups cream * ¼ cup New Hampshire Maple Syrup * Salt & pepper to taste Instructions: Poach & peel pumpkin and reserve. Add butter to a soup pan & melt. Add onion and sauté until translucent. Add Celery and sauté. Add flour & form roux. Add sherry & de-glaze pan. Add chicken stock; bring to a boil while mixing. Drop to a simmer. Add pumpkin, maple syrup, salt & pepper and blend. Add cream, stir & serve. |
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