As we enter cooler months, it's certainly the right time to cozy up the menu while taking full advantage of autumn's produce. Starting off social hour with Grapetini and Pumpkin Protein Dip before sitting down for Pear, Endive and Walnut Salad, Butternut Squash Soup, Golden Cut-up Turkey with Cranberry Pecan Black Rice Dressing, and Apple Oat Crisp, we savor every bite of this year's fall bounty.
Grapetini
Pumpkin Protein Dip
served with Water Crackers
Pear, Endive and Walnut Salad
garnished with Sliced Dried Apricots and
Blue Cheese Wedge
Butternut Squash Soup
Golden Cut-up Turkey served with
Cranberry Pecan Black Rice Dressing
Apple Oat Crisp
Recipes
Pumpkin Protein Dip
1 cup pitted Mejdol dates
1/2 cup pecans
1/3 cup pumpkin puree
1/4 cup unsweetened coconut flakes
2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground clove
pinch of salt
1. Place dates in a bowl and cover with water, let stand for 10 minutes then drain water.
2. In a food processor or blender, pulse pecans until finely ground, then add the rest of ingredients, pulse until well mixed.
3. Refrigerate at least 1 hour before serving.
Roasted Butternut Squash Soup
3 tbsp butter
1 medium yellow onion, cjopped
3 large carrots, chopped
4 Yukon Gold potatoes, finely chopped with skins
2 to 2.5 lbs butternut squash, peeled and cubed
chicken broth
bay leaf
dash of nutmeg
salt & pepper to taste
Greek yogurt
1. In a dutch oven, on medium heat, saute onion in butter until translucent.
2. Add carrots, potatoes and squash, cook and cover for 10 minutes.
3. Add enough chicken broth to cover the top of vegetables.
4. Add bay leaf, nutmeg, salt & pepper.
5. Simmer for 20 minutes until vegetables are tender, remove bay leaf.
6. Puree using immersion blender.
7. Serve with a dollop of Greek yogurt and a sprinkle of nutmeg.
3 tbsp butter
1 medium yellow onion, cjopped
3 large carrots, chopped
4 Yukon Gold potatoes, finely chopped with skins
2 to 2.5 lbs butternut squash, peeled and cubed
chicken broth
bay leaf
dash of nutmeg
salt & pepper to taste
Greek yogurt
1. In a dutch oven, on medium heat, saute onion in butter until translucent.
2. Add carrots, potatoes and squash, cook and cover for 10 minutes.
3. Add enough chicken broth to cover the top of vegetables.
4. Add bay leaf, nutmeg, salt & pepper.
5. Simmer for 20 minutes until vegetables are tender, remove bay leaf.
6. Puree using immersion blender.
7. Serve with a dollop of Greek yogurt and a sprinkle of nutmeg.
Golden Cut-up Turkey
1 - 10 lb turkey, cut into 8 large pieces
1/2 gallon peanut oil
1 tbsp salt
1 tbsp garlic powder
1 tbsp poultry seasoning
1 tbsp paprika
1/2 tsp cinnamon
1/2 tsp pepper
1. Combine all dry seasonings and rub coat turkey pieces with dry rub, refrigerate overnight.
2. In a large deep skillet, heat oil on medium high.
3. Fry turkey pieces in batches until golden brown, remove and place in a large serving dish lined with paper towel.
4. Slice into smaller pieces and serve while still hot.
Cranberry Pecan Black Rice Dressing
1 cup black rice, cooked according to package direction except replace water with chicken stock
1 medium size onion, chopped
1 stalk celery, chopped
1 cup chopped roasted pecan
1/2 cup shredded parmigiano reggiano
1 cup dried cranberries
1/4 cup chopped scallions
1/4 cup chopped parsley
1 tbsp olive oil
salt & pepper to taste
1. Preheat oven to 350 F.
2. In a large skillet, heat oil on medium high.
3. Cook onion & celery until onion is clear.
4. Add cooked rice, dried cranberries & 1/2 of the chopped pecans, scallions & parsley and mix well.
5. Place in a buttered 9"x9" baking dish, top with shredded parmesan and remaining pecans.
6. Bake for 30 minutes.
Apple Oat Crsip
2. In a large deep skillet, heat oil on medium high.
3. Fry turkey pieces in batches until golden brown, remove and place in a large serving dish lined with paper towel.
4. Slice into smaller pieces and serve while still hot.
Cranberry Pecan Black Rice Dressing
1 cup black rice, cooked according to package direction except replace water with chicken stock
1 medium size onion, chopped
1 stalk celery, chopped
1 cup chopped roasted pecan
1/2 cup shredded parmigiano reggiano
1 cup dried cranberries
1/4 cup chopped scallions
1/4 cup chopped parsley
1 tbsp olive oil
salt & pepper to taste
1. Preheat oven to 350 F.
2. In a large skillet, heat oil on medium high.
3. Cook onion & celery until onion is clear.
4. Add cooked rice, dried cranberries & 1/2 of the chopped pecans, scallions & parsley and mix well.
5. Place in a buttered 9"x9" baking dish, top with shredded parmesan and remaining pecans.
6. Bake for 30 minutes.
Apple Oat Crsip
