Ger-Nis Jerk Cole Slaw

July 22nd, 2011 § 0 comments § permalink

097

Serves 12

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise

For the salad

3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.

Vanilla Spiced Ice Coffee with Agave

July 7th, 2011 § 0 comments § permalink

Makes 4

Ingredients

4 cups leftover coffee
2 cups of ice
1 teaspoon agave syrup
1 teaspoon vanilla extract
¼ teaspoon allspice
¼ teaspoon ground ginger
½ cup almond milk

Directions

In a small ramekin mix agave, vanilla & spices until they are all combined. In a martini shaker place a few cubes of ice, coffee, milk & agave mixture. Shake well and serve over ice.

Jerk Chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Jerk chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Guatamalan Pollo en Peppian Tacos (Chicken Tacos with Pumpkin Seed Sauce)

April 23rd, 2011 § 0 comments § permalink

Makes 20 tacos

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
2 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
Tortillas, for serving

DIRECTIONS

In a medium saucepan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock, blend until smooth. Mix in with chicken and serve with warm tortillas.

Paches de Guatemala (Guatemala Potato Tamales)

April 23rd, 2011 § 0 comments § permalink

Makes 8 tamales

INGREDIENTS

2 medium tomatoes, chopped
2 green onions, chopped fine
4 cloves garlic, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, deseeded and chopped fine
1 cup water
Salt
6 tablespoons lard or margarine
1 pound potatoes, cooked and mashed
2 cups masa harina
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon achiote powder, dissolved in 2 tablespoons hot water
Corn husks or banana leafs
Lemon wedges

DIRECTIONS

In a medium sauce pan on high heat, add tomatoes, green onions, garlic, red bell pepper, jalapeño and water and cook, about 5-8 minutes until soft. Transfer to a blender, season with salt and process until smooth. Strain mixture through a fine mesh sieve (sauce should be very smooth) and set aside. In a large mixing bowl combine lard, cooked and mashed potatoes, masa harina, salt, allspice, black pepper, and dissolved achiote powder, and mix well. Add the tomato pepper sauce and mix until incorporated well. In the center of each banana leaf or corn husk, place about ½ cup of the potato masa mixture. To make tamales, fold over the banana leaf or corn husk like you are folding a present and tie the package with a corn husk tie, a banana leaf tie, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips and tamales from getting soggy). Steam tamales on medium heat for about 30-45 minutes or until soft and cooked through. Serve with lots of fresh lemon wedges.

Shredded Chicken Mole Verde Tostadas

April 23rd, 2011 § 0 comments § permalink

Makes 15 tostadas

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
5 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
15-20 tostada shells (corn tortillas cooked in oil)

DIRECTIONS

In a medium sauce pan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock; blend until smooth. Mix in with chicken and serve with warm tostada shells.

Jamaican Mango Pepper Sauce

April 5th, 2011 § 1 comment § permalink

Makes approximately 1 cup sauce

Ingredients

1 ripe mango, peeled, pitted and chopped
1 ripe tomato, chopped
1 medium shallot, chopped
1 scotch bonnet or habanero pepper, stems and seeds removed and chopped
¼ cup golden raisins
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon allspice berries, freshly ground
1 teaspoon black peppercorns, freshly ground
½ teaspoon cloves, freshly ground
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon grated orange zest
¼ cup orange juice
¼ tablespoon brown sugar
½ cup apple cider vinegar
1 teaspoon salt

Directions

Combine all ingredients in a saucepan, cook on low heat for about 15 minutes, stirring occasionally or until soft. Allow to cool, place in blender and puree until smooth.

Jamaican Jerk Pulled Pork Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

½ a medium yellow onion, chopped
2 cloves garlic, chopped
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
1 pound pork butt
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
Tortillas, for serving

For garnish:

Mangoes
Pickled onions

DIRECTIONS

In a food processor place all ingredients except the pork butt, lime juice, orange juice and cider vinegar.
Pulse until the mixture is ground into a course paste. Rub the mixture all over the pork butt, let stand for 10 minutes. In a large cast iron pan over high heat, add canola oil. Brown the pork butt so that all sides are well seared. Add the lime juice, orange juice and cider vinegar; stir scraping the bottom of the pan to remove the cooked bits and pieces. Add the entire mixture to a heated crock pot and let cook for about 4 hours or until pork butt falls apart. Take the port butt out and pull apart with a fork and then place back in the crock pot and cook for another 10 minutes. Serve on tortillas with mangoes and pickled onions.

Ger-Nis Chai & Mango Bubble Teas

February 3rd, 2011 § 0 comments § permalink

Makes 1 drink

INGREDIENTS

¼ strong black tea
¼ cup cooked tapioca pearls
¼ fresh mango syrup or Chai syrup (recipes follow)
¼ cup coconut milk
Crushed ice

DIRECTIONS

Make black tea and allow to cool. Allow to cool in the refrigerator. In the meantime, bring a large pot of water to a boil on the stove. Add the tapioca pearls (make 2 cups for a batch to make 8-10 drinks). They will fall to the bottom of the pot. Allow to boil about 20 minutes. Take off heat and allow to rest covered for about 15 more minutes. Pearls should float when finished cooking. Place the pearls in a metal bowl and pour a little of either of the mango syrup or the chai syrup and mix, just enough that they don’t stick together. Place in the refrigerator and cool. To make the bubble tea, in a shaker filled with crushed ice, place ¼ cup syrup of your choice, 2 to 4 cups strong black tea, ¼ cup coconut milk and shake vigorously. Pour the mixture into a glass and add tapioca pearls and stir.

Fresh Mango Syrup

Makes 2 cups of syrup

INGREDIENTS

2 fresh ripe mangoes, peeled and chopped
¾ cups sugar
1 teaspoon fresh ginger, peeled and chopped
½ cup water

DIRECTIONS

In a medium sauce pan bring all ingredient to a boil and reduce heat and allow to simmer for about 10 minutes. Take off heat and cool. Blend in a blender until smooth.

Chai Syrup

Makes 2 cups of syrup

INGREDIENTS

1 cinnamon stick
1 tablespoon fresh ginger, chopped
1 star of anise
2 cardamom pods, shell removed
4-5 whole allspice
2 cloves
1 tablespoon black pepper corns
13 cup brown sugar

DIRECTIONS

With a mortar and pestle crush spices so they are just cracked. In a medium sauce pan bring all ingredients to a boil and reduce heat and allow to simmer for about 10 minutes. Take off heat and cool. Strain.

Lili’s Vegan Banana Muffins with Pecans & Dark Rum

January 18th, 2011 § 0 comments § permalink

Makes 12-18 muffins

INGREDIENTS

Dry

2 cups all-purpose flour
1 cup brown sugar
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice

Wet

4 overripe bananas, smashed
¾ cup melted earth balance (or vegetable oil)
2 eggs-worth Ener-g brand egg replacer
1 teaspoon vanilla extract
½ teaspoon almond extract
½ dram dark rum

To Finish

½ cup pecans, chopped fine

DIRECTIONS

Preheat oven to 375°F.

Smash bananas with a fork until smooth (little chunks are fine), then add rum and both extracts to the bananas. In a small sauce pan, melt the vegan margarine on medium heat, stopping as soon as it is fully melted while not allowing it to boil. In a small, separate bowl, prepare you egg replacement mixture, then incorporate into the rest of the wet ingredients. You’ve made the wet mix, HOORAY!

For the dry mix, it’s as simple as mixing everything under the “dry” banner together. Make sure you do so thoroughly and evenly, and you’ll be fine. Next, finely chop the pecans until they resemble tiny pebbles. Do not mix the nuts in with the dry, but reserve them for the final step.

Slowly fold the dry mixture into the wet mixture in a scraping motion, making an effort not to just whip it all together, but instead, allowing for some unevenness. There should be a few tiny stripes of flour visible within the otherwise well-incorporated ingredients – this is how rough you can be, and how important it is not to over-mix. Then, evenly fold in the pecans, and as soon as they’re in there, let the mixture rest. Muffin mixture success!

Line a muffin tin with baking cups, and fill the cups to the very brim with your muffin mix with the biggest spoon in the house – it seems like too much, but it will be just right to get a nice top. Slap those beasts in the oven for 18 minutes, after which point a toothpick inserted into a sample muffin should come out perfectly clean. Sit back and admire your fine handiwork. Devour noisily.

© Recipe Property of Lili Dagan

Quince and Apple Tart with Half White Flour Crust

January 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For the crust

2 cups Cayuga Organics farmer ground half white flour
½ teaspoon sea or kosher salt
½ cup sugar
2 sticks unsalted butter, cut into small dice, and very well chilled
¼ cup ice water

DIRECTIONS

Combine flour, salt, and sugar in the bowl of a food processor. Pulse to combine.

Add butter, and blend 15 to 20 seconds.

Start the blender and immediately start pouring water in a slow, steady stream. Should take 10 to 15 more seconds. Stop motor. The dough should appear dry, but hold together when pinched. If it falls apart, add another couple of tablespoons of ice water.

Turn dough out on to a sheet of plastic wrap, form into a 1 inch thick square, wrap, and refrigerate 1 hour to hydrate.

For quine

3 ripe quince
2 cups apple cider
2 cups sugar
1 stick of cinnamon
2 allspice berries
2 slices of lemon
Pinch sea or kosher salt

DIRECTIONS

Peel quince, slice into 6ths, and then core. Place in a sauce pan with the remaining ingredients, and cover with water. Bring to a boil, drop to a simmer, and cook partially covered until the quince is very soft when pierced with a paring knife. Carefully remove the quince to a sheet tray and chill.

For the apple puree

2 Granny Smith or other tart apples
½ stick butter
½ cup sugar
Generous squeeze lemon juice
¼ teaspoon sea salt
2 tablespoons corn starch

DIRECTIONS

Add apples, butter, sugar, lemon, and salt to a small pot. Add water to barely come up to the tops of the apples. Bring to a boil, drop to a simmer, and cover with a parchment paper hat. Cook until the apples are very soft – about 30 minutes.

Dissolve corn starch in 2 tablespoons water, and then add to apples. Return to a boil, and then remove from heat, and transfer to the bowl of a blender. Puree well on high, scraping down the sides as necessary, and strain. Refrigerate.

To assemble tart

Cut dough in half, and roll out on a lightly floured surface to about 18” thick. Dust again with flour then transfer to a parchment lined sheet tray, and refrigerate at least 1 hour.

Once crust has chilled, place into a 12″ x 4″ rectangular tart mold sprayed with PAM. Work crust into corners, then trim, leaving ¼” of crust above edge of the tart mold. Refrigerate ½ hour to prevent it from shrinking. Preheat oven to 375°F.

Place a sheet of parchment over the tart shell, fill with baking beans, and blind bake in the oven on a sheet tray until golden brown – about 40 minutes.

Remove from the oven, carefully remove parchment, and pour off baking beans (save for another use). Spread ½ to ¾ cup apple puree evenly along the bottom of the tart shell.

Cut quince pieces on a hard bias into ¼ inch slices. Arrange on top of apple puree in an overlapping pattern.

Return to the sheet tray, and bake 30 to 40 minutes, or until the apple puree starts to bubble at the edges, and the crust is a darker golden brown on the edges.

Chill 1 hour, cut, and serve with caramel ice cream, and diced apples cooked in bourbon.

Recipe Property of Gabe McMackin

Lamb Kefta with Herbed Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, chopped super fine
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

For the Yogurt Sauce

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use hands to mix well, making sure all ingredients and spices are all combined. Form into 1-inch balls. Lamb meatballs can be either grilled over medium-high heat (turning until browned on all sides) or baked in a 375°F oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor, and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches, or over Middle Eastern vegetables and couscous.

Apple Ginger Cranberry Sauce

November 19th, 2010 § 1 comment § permalink

Makes 3 cups

This is an extrmely versatile cranberry sauce, pleasing the palettes of most everyone, while tasting delightful and fallish with a unique, subtle and spicy gingery twist! Also a delicous accompaniment to pork!

INGREDIENTS

3 cups fresh cranberries
2 medium tart apples, peeled and cored and chopped super fine
1 cup light brown sugar
1 teaspoon allspice
1 cinnamon stick
2 tablespoons fresh ginger root, peeled and chopped super fine
½ cup walnuts, toasted and chopped fine
1 cup apple cider

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until smooth.

Roast Pumpkin Soup with Sweet and Spicy Pumpkin Seeds

November 9th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons butter
2 tablespoons olive oil
2 large carrots, chopped
1 large onion, chopped
1 (2-pound) pumpkin, peeled, seeded and chopped (about 6 cups) and roasted
6 cups vegetable broth
3 whole star anise
2 teaspoons cinnamon
1 teaspoon allspice
½ teaspoon grated fresh nutmeg
½ cup heavy cream
¼ cup maple syrup
Autumn Spiced Pumpkin Seeds, for garnic, recipe follows

PREPARATION

Melt butter in Dutch oven over medium-high heat. Add carrots and onion, sauté until tender, about 8 minutes. Add pumpkin, vegetable broth, star anise, cinnamon, allspice and nutmeg. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard Star anise. Purée soup in batches in blender and return back to Dutch oven. Stir in cream and maple and bring soup back to simmer. Season to taste with salt and pepper. Serve immediately.
(Can be made 1 day ahead. Chill. Bring to simmer before serving, thin with more stock, if desired.)

Autumn Spiced Pumpkin Seeds

INGREDIENTS

½ cup raw pumpkin seeds
2 tablespoons butter, melted
2 tablespoons maple syrup
½ tablespoon cinnamon
½ teaspoon grated fresh nutmeg
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon cayenne

PREPARATION

Preheat oven to 400°F.
Toss pumpkin seeds with butter, maple syrup and spices and place on a baking sheet. Bake for 15 minutes or until golden brown and toasted. Let cool.

Ginger Squash Cake

November 4th, 2010 § 0 comments § permalink

Recipe adapted from Susan G. Purdy

Makes 1 Bundt Cake

INGREDIENTS

2 tablespoons unsalted butter, softened
313 cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoons ground ginger
½ teaspoon ground allspice
1½ cups sugar
1¼ cups dark brown sugar, packed
1 cup canola oil
5 large eggs, beaten
2 cups baked Sugar Pie pumpkin or Kabocha squash
23 cup buttermilk
2 tablespoons fresh ginger, chopped
Orange Ginger Glaze, recipe follows
Chopped walnuts, optional

PREPARATION

Preheat oven to 350°F. Prepare a Bundt pan with softened butter. Sift all dry ingredients in a large mixing bowl. In a separate bowl, add sugars, canola oil and eggs, mix well. Add to dry ingredients and mix just until combined. Next, add pumpkin, buttermilk and ginger and combine. Pour all ingredients in the prepared Bundt pan and cook for 40 to 45 minutes (test with tooth pick, until it comes out clean). Cool and poke holes on top of cake for Orange Ginger Glaze. Drizzle glaze over top and add chopped walnuts. Serve once cooled.

Orange Ginger Glaze

INGREDIENTS

1½ cup powdered sugar
2 tablespoons honey
1 tablespoon fresh ginger, chopped superfine
1 pinch salt
¼ tablespoon vanilla extract
3 tablespoons heavy cream
zest of one orange
1 to 2 tablespoons orange juice

PREPARATION

In a medium-size bowl, add all ingredients and combine until pourable consistency.

Ginger Squash Cake

Pumpkin Maple Soup with Autumn Spiced Pumpkin Seeds

October 11th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons butter
2 teaspoons cinnamon
1 large onion, chopped
1 teaspoon all spice
2 large carrots, peeled and chopped
½ teaspoon grated fresh nutmeg
2 (2-pound) pumpkin peeled, seeded, chopped (about 6 cups)
½ cup whipping cream
4 cups vegetable broth
¼ cup maple syrup
2 star anise Salt and freshly ground pepper

For garnish, recipes follow
Autumn Spiced Pumpkin Seeds
Cranberry Sage Pecan Pesto
Red Basil Ginger Almond Cinnamon Pesto

PREPARATION

Melt butter in Dutch oven over medium-high heat. Add onion and carrots, sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and star anise, cinnamon, allspice and nutmeg. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard star anise. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and maple syrup . Bring to simmer and season to taste with salt and pepper.

(Can be made 1 day ahead. Chill. Bring to simmer before serving, thin with more stock, if desired.)

Autumn Spiced Pumpkin Seeds

INGREDIENTS

½ cup pumpkin seeds
2 tablespoons butter, melted
½ tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon allspice
3 tablespoons maple syrup

PREPARATION

Preheat oven to 400ËšF.
Toss pumpkin seeds with butter and spices, place in oven, 15 minutes or until crisp and golden. Let cool.

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