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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: 1/2 cup shelled pumpkin seeds (pepitas) 4 Tbsp fresh or pure packed pumpkin puree 1/4 tsp minced garlic 1/2 tsp tumeric 1/2 cup 2 Tbsp apple cider vinegar 3/4 cup seed or nut oil, such as safflower seed, peanut or olive oil. Salt and freshly ground black pepper to taste 2 Tbsp minced onions or shallots 1/2 tsp minced garlic 1/2 cup fish broth or chicken stock or broth Instructions: Preheat the oven to 325 F. Spread the pumpkin seeds in a shallow pan and lightly toast them for 3-4 minutes in the oven. Put half the toasted seeds, the pumpkin puree, garlic, tumeric and 1/2 cup vinegar in a small saucepan. Reserve the remaining seeds for garnish. Cook over medium heat for 4-5 minutes. Remove the pan from the heat and whisk in the oil. Stir in the remaining two tablespoons vinegar and season with salt and pepper. Puree the mixture in a blender or food processor for only 1 minute, set aside and keep warm. Serve with cedar planked salmon and soft pumpkin corn pudding. * Recipe from 1766 Tavern |
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