It’s a Patriots Super Bowl Weekend Special

New England is ecstatic. Tom Brady and the boys are in Houston for Super Bowl 51! Whether you’ve invited the entire neighborhood over or need to bring a dish to someone else’s party … here are a few delicious ideas.new_england_patriotsThe almighty apps … As in appetizers, not software for your smart phone. Here are a few favorites:

If it the Super Bowl, you gotta have a great dip. Try any or all of the following!
Roasted Beet & White Bean Hummus
Artichoke Pesto
Barba Ganoush
Roasted Red Pepper Dip
Warm Gorgonzola with Caramelized Onions & Walnuts

Don’t forget the wings! Roast them in the oven or get out the grill:
Spicy Tequila Chicken Wings
Hoisin Chicken Wings

Next, comes that football favorite … chili!  I’ve got something for everyone – carnivores to vegetarian:
Pumpkin Chili with Turkey & Black Beans
Pork & Black Bean Stew with Salsa Verde
Red Bean & Pork Chili
Chicken, Black Beans & Corn
Chili Con Carne
White Bean & Veggie Chili

Add something green. Add a little crunch with a great salad or slaw.
Crunchy Slaw with Cilantro, Mint and Peanuts
Jicama Slaw
Spicy Cucumber & Radish Salad
Caesar Salad with Parmesan Croutons

Finish it off with something sweet.
Chocolate Hazelnut Bars
Peanutbutter Brownies
Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies

Have a great weekend and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

What’s Cooking? Christmas Special

Christmas_Tree_Fells_2015_01Are you in a panic? Wondering what to cook for Christmas? If that more or less describes your current state, you might ask, “What about you Susan? What are you cooking this Christmas weekend?”

I’m delighted to be cooking with my nieces again on Christmas Eve. We’ll be eight around the table. Seafood is traditional for the night before Christmas so that’s what we’ll be doing.

While a feast of seven fishes might be fun, we’ll keep it a lot simpler. Here what I’m thinking … a feast of a couple of fishes …

We’ll want a few things to nibble before dinner. I think Smoked Salmon Mousse sounds good. (I’ll check with the girlies – we may need to take it up a notch with a batch of Blinis with Smoked Salmon & Caviar.) I have some Sriracha Aioli and Tapenade on hand and I’ll get some veggies for dipping. And we’ll definitely want to roast some Rosemary Cashews.

A salad for the first course, kale sounds good. We’ll toss up a colorful combination healthy veggies with my Lemony Kale & Radicchio Salad.

There will be shrimp for the main course. We could toss up a batch of Mediterranean Shrimp but I think we’ll roast the shrimp (but skip the Tarragon Aioli). Instead, we’ll stir up a creamy and delicious Lemon Risotto with Spinach & Herbs.

And for dessert? Chocolate of course. While I suppose with three or four women in the kitchen, all is subject to change. For now, Flourless Chocolate Cake is on the menu.

What about Christmas morning? While we are in the kitchen, we might as well prep a batch of Sticky Buns or bake a Cranberry Coffee Cake.

I will not be cooking Christmas dinner. If you are and still trying to decide what to cook … I’ve got two menus for you to peruse. In the meantime, I’m waiting for instructions or suggestions of what I can bring along to help.

Happy holidays and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What are your plans for the weekend? I’d love to hear from you. Let’s get a conversation going.

For a complete list of and links to all the recipes on this blog Click Here!

Want more? Click here for more seasonal menus! © Susan W. Nye, 2016

Merry Christmas Vacation & Sticky Buns

King_RidgeHow could we have been so lucky? I don’t know how it happened (maybe it didn’t). When we were kids, we didn’t have to dream it, EVERY Christmas was white. By mid-December, the snow would start to fly. All rain and even the threat of a thaw were postponed until mid-to-late January.

Our winter wonderland made Santa’s job easy. From one year to the next, there was always some combination of Flexible Flyers, Flying Saucers, ice skates and skis under the tree. Oh and by the way, the Flying Saucers were not filled with little green men and did not whirl high overhead like a drone. They were aluminum disks that were perfect for flying down a hill at top speed. Flexible Flyers were made for hard packed, icy snow. Flying Saucers were made for the fluffy stuff.

Christmas vacations were filled with outdoor fun. There were plenty of little hills for sliding on Jackson Road. If we felt more ambitious, the country club was less than a mile away. Longfellow Pond was at the end of the street for skating.

Then, our already more than satisfactory Christmas vacations improved at least tenfold. Mom and Dad built a little brown house in the New Hampshire woods. After that, we spent all of our Christmas vacations whizzing up and down the slopes at King Ridge.

For the sake of our grandparents, we continued to celebrate Christmas Eve and Day in suburbia but we couldn’t get out of town fast enough. In the beginning, we headed north the day after Christmas. Then, we realized that most grandparents, including ours, don’t like to drive after dark. So, we’d have Christmas dinner at noon and they’d be out the door by two, maybe three o’clock. One year, I think they were barely out of the driveway before we were in our big blue station wagon and heading north.

King Ridge was a wonderful place for families. While it admittedly lacked vertical challenge, it made up for it with homey charm. Parents liked it because it was almost impossible to lose your kids. I’m sure a few kids managed to slip away for an hour or two but it took some doing. You couldn’t turn around without bumping into your mom or dad or one of your friends’ parents.

Kids liked King Ridge in spite of the ever-present village of adults. Ever-present, ever-vigilant and ever-ready to keep us from doing anything fun or stupid. Whether our actions were fun or stupid depended entirely on your perspective. If Mom and Dad were within eyeshot, we diplomatically agreed that jump was dangerous and bushwhacking through the woods was a bad idea. But as soon as they turned their backs, well, let’s just say that a kid’s gotta do what a kid’s gotta do.

Besides, you didn’t have to be a kid to do something silly. Take, just for-instance, the time our friends the McCauleys came up from Connecticut. Skip was a teenager and was delighted to have a few ski lessons. Dad was just as delighted to teach him. An athletic kid, Skip made amazing progress, deftly getting from top to bottom in one piece. As for Dad, he was not so deft.

Sometime, around mid-morning on the second or maybe third day of the McCauley’s visit, Skip passed Dad and joined us about three-quarters of the way down the hill. Showing off, Dad swooped down with plans for a dramatic stop and a magnificent rooster tail of light fluffy snow. Rather than dowse his friends and family, he pitched over … and broke his leg.

It looks like we’ll have a beautiful white Christmas this year. Have a safe holiday and bon appétit!

Sticky Buns
A special, old-fashioned treat for Christmas breakfast or any morning during the holiday week. Bakers will want to use their favorite white bread dough. If you’re not a baker, feel free to cheat with frozen dough. Either way, enjoy!
Makes 12-16 bunssticky_buns_02

3-5 tablespoons butter at room temperature
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup pecans or walnuts, toasted and coarsely chopped
1/4 cup currants
About 1 pound of your favorite homemade white bread dough or frozen, store-bought dough, thawed
Creamy Icing (recipe follows)

Generously butter the bottom and sides of an 8×8-inch or 8×10-inch baking dish.

Put the brown sugar, cinnamon, nutmeg and cloves in a bowl and stir to combine. Add the nuts and currants and toss to combine.

If using homemade bread dough, follow your recipe through the first rise.

Roll out the dough on a lightly floured surface into a 16×6-inch rectangle. Leaving a 1/2-inch border along one long side, generously butter the dough. Evenly sprinkle the sugar mixture over the dough.

Roll up the dough, jelly-roll style, forming a 16-inch long log and pinch the seam to seal. Cut the log into 12 or 16 equal pieces. Spacing them evenly, arrange the buns, cut side down, in the baking dish.

Cover the dish with plastic wrap and transfer to the refrigerator for a slow rise, 8-12 hours or overnight. (If you’re in a hurry, let the buns rise in a warm area until puffed, about 45 minutes.)

Position the rack in the center of the oven and preheat to 350 degrees.

Bake uncovered until the tops are golden, about 20 minutes. Cool for 5-10 minutes and drizzle with Creamy Icing. Serve warm.

Creamy Icing
2 ounces cream cheese at room temperature
About 1 cup powdered sugar, sifted
2 or more tablespoons sour cream
1 tablespoon maple syrup
1 teaspoon pure vanilla extract

With an electric mixer, beat the cream cheese until fluffy; slowly add the powdered sugar and continue beating until well combined. Add the sour cream, maple syrup and vanilla and beat until smooth and creamy. If necessary, add more sour cream until the icing is perfect for a nice, thick drizzle.

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One Year Ago – Cranberry Coffee Cake
Two Years Ago – Fish Stew Provençal
Three Years Ago – Twice-Baked Potatoes
Four Years Ago – Baked French ToastFive Years Ago – Braised Lamb with Artichokes and Mushrooms and Creamy Polenta
Six Years Ago – Beef Tenderloin with Red Wine Mushroom Sauce
Seven Years Ago – Potato, Leek & Kale Soup
Eight Years Ago – Salmon & Lentils

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you spend the week between Christmas and New Year? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Edible Holiday Gifts Special

Sugar_Spice_NutsStocking stuffers or a gift for your host, if you have the time, I have the recipes! Here are some of my favorites!

Ah Nuts! Serious or silly, all of your friends will love a little crunch for Christmas.
Rosemary Cashews
Roasted Almonds
Sugar & Spiced Pecans

Olives, Artichokes & More! Just perfect with a glass of wine and a lively chat.
Spicy Olives
Tapenade
Artichoke Pesto
Sundried Tomato Pesto

Make that a savory biscuit and (or) a dab of jam for the cocktail hour.
Gorgonzola & Walnut Shortbread with Savory Fig Jam or Savory Parmesan Shortbread with Tomato Jam.

Skip the savory and go for sweet.
Death by Chocolate Sauce
Maple Sauce
Caramel Sauce.

Snowflake_Sugar_CookieDid someone say Christmas cookies?
Citrus & Spice Sugar Cookies
Peppermint Bark Cookies
Cherry-Pistachio Biscotti
Ginger Shortbread
Macadamia Nut Shortbread 
Snowy Pecan Balls
.

Or fabulous Christmas chocolates?
Chocolate Almond Buttery Brittle
Chocolate Dipped Orange Caramels Chocolate Truffles.

Happy holidays and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

Will you be making any gifts this year? I’d love to hear from you. Let’s get a conversation going.

For a complete list of and links to all the recipes on this blog Click Here!

Want more? Click here for more seasonal menus! © Susan W. Nye, 2016

A Holiday Cocktail Party Special

Are you one of those people who think about but never get it together to throw a holiday cocktail party? I don’t blame you. With all that is going on, it can be daunting. Well, let this be the year you throw caution to the window and plunge in. I’ve got some tasty treats to suggest as well as some hopefully helpful Party Planning Tips.

A special cocktail is always a hit! Think sparkling with a Kir Royale. Too traditional? How about fun and festive with my Berry Merry Martni?

And now for the nibbles! For a small group, keep it simple. A nice platter, and perhaps a warm and tasty mug of soup. Let’s face, big or small, no one will be eating dinner after your party. For a larger do, you’ll want a nice selection of tasty treats to pass and a platter or two for grazing.

Delicious platters…
Put out a basket, a platter or two. Your guests can wander, chat with old friends and make new ones while they nibble to their hearts content. May I suggest …

Beautiful cheeses with fruit or some lovely slices of prosciutto and dried sausages, add a basket of artisanal crackers and Cheddar-Sage Biscuits and bowl or two of Roasted Almonds and Spicy Olives.

Fresh veggies with a great dip or three. Try my Roasted Beet & White Bean Hummus or Chipotle Sweet Potato & White Bean Hummus. If you like, add small bowls of my Artichoke Pesto, Roasted Red Pepper Dip and/or Tapenade

Gravlax with Tarragon-Caper Mustard Sauce – what could be more festive?

Or go retro with a bubbling pot of Fondue.

For a nice touch, set stacks of small plates (tea and espresso cup saucers work well) next to your platters. Instead of a traffic jam at the buffet table, your friends can help themselves to a nibble or two and then move on to mingle and munch.

Not your Nana’s canapés …
Warm or cold, everyone enjoys a tasty hors d’oeuvre, so why not pass a few delectable little bites. Without a doubt, the two top fan favorites from my treasure chest of treats are Beef Tenderloin & Stilton Crostini and/or Roasted Shrimp with Tarragon Aioli … or if you prefer Lemon-Basil Aioli.

And by the way, speaking of retro and fondue, anything with melty cheese will please most guests. I’ve got lots to choose from – how about Tartelettes au Fromage avec Saucisse et Poireaux (Cheese Tartlets with Sausage & Leeks),Spanish Stuffed MushroomsButternut Squash Tartlets? or Spanakopita?

For sipping … Served in shot glasses or espresso cups or a big old mug, what could be more welcoming than piping hot soup. Keep it easy, skip the spoons and stick to purées like my Roasted Butternut Squash, Tomato Soup ( with wedges of Grilled Cheese?) or Wild Mushroom.

A sweet finish …
One or two sweet bites are a great way to end the evening. Delight your guests with mini Gingerbread Cupcakes with White Chocolate Cream Cheese Frosting, Sweet Dream Bars and/or Almond Macarons with Chocolate-Raspberry Ganache.

rosemary_cashews_03Say good-night with a gift bag …
Send everyone home with a little treat. Leave a happy holiday basket at the door with little bags filled with my addictive Chocolate Almond Brittle or go savory with Rosemary Cashews!

Cheers and bon appétit!

.

For a complete list of and links to all the recipes on this blog Click Here!!

How are you spending the long holiday weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2016

Merry Christmas Mom & Bûche de Noël

mom_xmas_11My mother loved Christmas. As far as I can figure, she loved everything about it. She loved decorating the house, shopping for her family and gathering that family around her. Not too long ago, Mom lost her long fight with Alzheimer’s disease. Her battle gear was her beautiful smile, her infectious laugh and, most important, her kind heart.

I will keep my mother in my heart at Christmas and throughout the year with memories and stories. Here are some of my favorite images of Mom at Christmas:

Baking cookies. I’m sure that other mothers on Jackson Road baked dozens and dozens of cookies in a multitude of varieties. At our house, Mom, my sister Brenda and I rolled out and baked a batch of sugar cookies. If one existed at the time, we probably made them from a mix. We did not turn out a cornucopia of magnificent cookies but the afternoon was filled with laughter and singing. What Mom lacked in enthusiasm for baking, she made up in her enthusiasm for life.

Tree shopping. Mom was quite particular about our Christmas tree. Most years we went tree shopping as a family. The year my brother John was born, she decided to stay home with the baby. She entrusted this critical task to her husband and two little girls. The three of us bought and returned not one tree but two before she gave up. She bundled Johnny into his snowsuit and back we went to the garden shop. She perused, she studied, rejected and perused some more, until, she did indeed find the perfect tree.

The annual lights tour. Dad strung lights in and around the rhododendrons and Mom hung a wreath with a big red bow on the front door. As displays go it was pretty simple; no sleighs on the roof or flashing lights. For that, the Nye family jumped in the car for a rambling tour of the neighborhood. A week or two before Christmas, usually on a Sunday evening, we would twist and turn down one street and then another in search of spectacular lights. Without a doubt, Mom was the world’s best audience. I can still hear her enthusiastic oohs and aahs.

Santa_bookChristmas story time. In early December, Mom pulled out The Life and Adventures of Santa Claus to read to Brenda and me. Worn from countless readings, my mother was a tiny girl when Santa left the book under her tree. Its sixteen wonderful chapters chronicle the life of Nicholas the Woodcarver. The story is filled with love, kindness and generosity. It will make you cry, make you smile and fill you with goodwill. At five, I was convinced that it was all true. I still am.

Lipstick and coffee. We were that family. On Christmas morning, our lights were on before the sun began to think about rising. In spite of or maybe because of our predawn start, Mom insisted on two things – lipstick and coffee. Hopping from one foot to the next, we impatiently waited for Dad to make the coffee and Mom to put on her bright red lipstick. It seemed like forever but, finally, we could pile down the stairs.

Dancing with delight. Bows flew, paper ripped and tags were lost. Finally, it was Mom’s turn and Dad handed her an enormous box. She tore in (we were not a save-the-paper family) and let out shriek. Inside, swathed in a thick layer of tissue was a mink stole from Alfred M. Alexander Furs of Boston. It was another time, before it was politically incorrect to wear fur. Mom immediately pulled it from the box, threw it over her shoulders and danced around the living room – red lipstick, bathrobe, slippers, mink stole and all.

I wish you a holiday season filled with peace and wonderful memories. Bon appétit!

Bûche de Noël
I baked my first Bûche de Noël in high school. With little interest in baking, Mom limited her participation to wholehearted encouragement and enthusiastic appreciation. Enjoy!
Serves 12buche_de_noel_06

Parchment paper, butter and flour for the pan
2-3 tablespoons plus 1/3 cup cocoa powder
4 eggs, separated
1/2 cup plus 1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1 teaspoon espresso or instant coffee powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup freshly squeezed orange juice
White Chocolate Cream Frosting (recipe follows)
Chocolate Cream Frosting (recipe follows)

Preheat the oven to 375 degrees. Line a 15-1/2×10-1/2×1-inch jelly-roll pan with parchment paper and butter and flour the paper. Sprinkle a clean dishtowel with 2-3 tablespoons cocoa powder.

Beat the egg whites in large bowl until soft peaks form, gradually add 1/2 cup sugar and continue beating until stiff peaks form.

Beat the egg yolks and vanilla in bowl on medium speed for 3 minutes. Gradually add the remaining sugar and beat for 2 minutes more.

Put the remaining cocoa into a bowl, add the flour, espresso powder, cinnamon, salt, baking powder, and baking soda and whisk to combine.

Add half the dry ingredients to the egg yolk mixture and beat on low speed to combine. Add the orange juice and beat until smooth. Add the remaining dry ingredients and beat until smooth.

Add 1/4 of the egg whites to the batter and stir to combine. Gently fold the remaining egg whites into the bather. Evenly spread the batter in the prepared pan.

Bake the cake at 375 degrees for about 15 minutes or until the top springs back when lightly touched in the center. Carefully invert the cake onto the prepared towel and peel off the parchment paper. Immediately roll the warm cake and towel from the narrow end and cool completely on a wire rack.

While the cake cools, make the White Chocolate Frosting.

Carefully unroll the cooled cake and remove the towel. Spread White Chocolate Cream Frosting on the cake, leaving a 1-inch border on all edges. Reroll the cake, cover and refrigerate for about an hour.

While the cake sets, make the Chocolate Cream Frosting.

Use a serrated knife to cut a 1-2 inch slice of cake from one end. Arrange the cake, seam side down, on a platter. Spread Chocolate Cream Frosting on the cut side of the slice and place it frosting side down on the log. Cover the cake with frosting. Smooth the frosting on the ends and then use a fork to draw concentric circles. Use a spatula or fork to create a bark-like texture on the rest of the cake.

The cake can be made 1 day ahead, covered and refrigerated. Remove from the refrigerator about 1 hour before serving.

White Chocolate Cream Frosting
1/2 cup heavy cream
Grated zest of 1 orange
Pinch salt
6 ounces white chocolate, chopped
1 teaspoon Grand Marnier
1/2 teaspoon pure vanilla extract

Heat the cream, orange zest and salt in a heavy saucepan over low heat until it is almost a simmer. Remove from the heat and immediately add the chocolate to the warm cream to and let it stand for a few minutes. Whisk until smooth, add the Grand Marnier and vanilla and whisk again to combine.

Transfer the chocolate to a bowl, cool to room temperature, cover and refrigerate until cold.

With an electric mixer, beat the chocolate cream until thick and fluffy.

Chocolate Cream Frosting
2-3 tablespoons sugar
1/2 teaspoon espresso or instant coffee powder
1/2 teaspoon cinnamon
Pinch salt
1 cup heavy cream
6 ounces dark chocolate (or a 50/50 mix of dark and milk) chopped
1 teaspoon pure vanilla extract

Put the sugar, espresso powder, cinnamon and salt in a heavy saucepan and whisk to combine. Slowly whisk in the cream. Whisking frequently, heat the cream over low heat until it is almost a simmer and the sugar dissolves. Remove from the heat and immediately add the chocolate to the warm cream to and let it stand for a few minutes. Whisk until smooth, add the vanilla and whisk again to combine.

Transfer the chocolate to a bowl, cool to room temperature, cover and refrigerate for about 1 hour.

With an electric mixer, beat the chocolate cream until thick and fluffy.

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One Year Ago – Roasted Beets with Sautéed Greens
One Year Ago – Very Ginger Gingerbread Muffins
Two Years Ago – Ginger Shortbread
Three Years Ago – Baked French Toast
Four Years Ago – Braised Lamb with Artichokes and Mushrooms and Creamy Polenta
Five Years Ago – Mixed Greens with Roasted Grapes
Six Years Ago – Savory Bread Pudding
Seven Years Ago – Triple Chocolate Parfait

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? What are your favorite family traditions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Happy Halloween & Chipotle Sweet Potato & White Bean Hummus

susan_nye_halloween_02It’s definitely one of my top holiday picks. It doesn’t matter if it’s gray and gloomy. Heck, it can snow and it often does. It doesn’t matter. Halloween is a magical night and just about every kid’s definition of paradise. First, you get to wear a costume. Second, you get to run around outside after dark. And third, people give you candy.

But how did all this start? Why the costumes? And moreover, why the candy? Halloween is steeped in myths and legends, some of them scary, many confusing and all of them intriguing. Halloween began a couple of thousand years ago in Ireland, Scotland and Wales not as Halloween but as Samhain, the Celtic end of summer.

The ancient Celts saw the change of seasons as a time of chaos. They believed that spirits roamed the earth before settling back down for the winter. Huge bonfires were lit to ward off evil spirits. People wore disguises so angry ancestors wouldn’t recognize them. Hoping for a blessing and good luck, food and gifts were left in doorways for the fairies and elves. Or maybe it was to placate angry spirits. Like I said, it’s all kind of a muddle.

Anyway, sometime around the 9th century the Pope proclaimed All Saints Day on November 1st. Since Samhain was celebrated on October 31st, it became known as All Hallows’ Eve, the eve of All Saints or hallowed souls. As often happens, the words somehow ran together and eventually morphed into Halloween.

Fast forward several centuries and not a lot has changed. In ancient times, restless spirits wandered the earth on All Hallows’ Eve. Now high-spirited children dressed as ghosts, pirates and princesses wander the streets. There is still food at the door but now it’s Reese cups, Nestlé’s Crunch and Snicker’s bars.

Let’s be clear here. Halloween is not just for kids. It is a wonderful excuse for a party. Foolish adults (like me) are all too happy to don a disguise. And no, the costume is not for hiding from canvassing politicians and their surrogates or even from restless ghosts. Collecting a stash of Milky Way bars is tempting but that’s not the reason either. Elaborate hats, capes and masks are all part of the merrymaking.

NYE_Halloween_TiniOnce you’re in costume, and maybe feeling a tad foolish, a little liquid courage may be in order. Or it could be that you’re just thirsty. Stir up a concoction of pomegranate or cranberry juice and rum, maybe add a splash of triple sec. Don’t forget to give it name like The Zombie or Vampire Punch. After a glass or two, you’ll be ready to dance the night away. Especially if the playlist includes Monster Mash, I Put a Spell on You and Witchy Woman.

All this frivolity is sure to work up an appetite. Invite everyone to enjoy an array of festive autumnal tapas. Be sure to include a few nuts or seeds, pumpkin or sweet potato and beans. They’re super foods and you’ll want to keep up your strength for more dancing!

Have a spook-tacular Halloween! Bon appétit!

Chipotle Sweet Potato & White Bean Hummus
The perfect spread for fall and your Halloween celebration. Enjoy!
Makes about 1 quartsweet_potato_hummus_01

About 1 pound sweet potato, peeled and cut into chunks
Olive oil
Sherry vinegar
2 teaspoons cumin
Kosher salt and freshly ground pepper to taste
1/2 onion, cut into chunks
2-3 garlic cloves, peeled but left whole
1/2 cup toasted pumpkin seeds plus more for garnish
2 teaspoons or to taste puréed chipotle chile en adobo*
1 (15 ounce) can or about 2 cups cooked small white beans, rinsed and drained
Zest and juice of 1 lime
Extra virgin olive oil

Preheat the oven to 375 degrees.

Put the sweet potato in a heavy, ovenproof skillet, sprinkle with cumin, salt and pepper, drizzle with enough equal parts olive oil and vinegar to lightly coat and toss to combine.

Roast the sweet potato at 375 degrees for 15 minutes. Add the onion and garlic and about 1 cup water, toss and return to the oven. Stirring once or twice, continue to roast until the vegetables are tender, about 30 minutes more. Remove the vegetables from the oven and let cool for about 10 minutes.

Put the pumpkin seeds in a food processor and process until finely chopped. Add the roasted vegetables, chipotle purée, lime zest and juice and 1-2 tablespoons vinegar and pulse to chop and combine.

Add the beans and pulse to combine. 1-2 tablespoons at a time, add about 1/2 cup water and up to 1/4 cup extra virgin olive oil and process until more or less smooth. Check for seasoning and add salt and/or pepper to taste.

Let the hummus sit at room temperature for 15-20 minutes or 2 hours in the refrigerator to combine the flavors.

Can be made ahead, covered and stored in the refrigerator for several hours or overnight.

Garnish with toasted pumpkin seeds and serve at room temperature with pita chips and fresh vegetables.

* Put 1 can of chiles en adobo in a mini food processor and process until smooth. Cover and store the purée in the refrigerator 1-2 weeks or in the freezer for up to 3 months.

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One Year Ago – Pumpkin Chocolate Chip Squares
Two Years Ago – Mini Pumpkin Whoopie Pies
Three Years Ago Ago – Pumpkin Spice Cookies
Four Years Ago – Chicken in Every Pot
Five Years Ago – Roasted Carrots & Pearl Onions
Six Years Ago – Roasted Butternut Squash Risotto
Seven Years Ago – Roasted Brussels Sprouts with Pearl Onions
Eight Years Ago – Mexican Chicken Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite part of Halloween? The costumes, the candy, the parties? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016