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November 2, 2009 / Wendy Joan

Halloween Lunch

The Spread:

Halloween lunch

– Pumpkin Soup (recipe from my Mom)

– Salad with with chopped walnuts, gorgonzola cheese, sliced apples and a toasted sesame dressing

– Deborah Madison’s Banana Oat muffins

– Assorted gourds from Whole Foods

The Guests:

bridg2Bridgit, and the lovely fall flowers she brought!

sam2Sleepy Sam, as we beg him to smile for the camera.

The Recipes:

– Pumpkin Soup:

½  pound sliced mushrooms, ½ c. chopped onion, 2 T. butter, 2 T. flour, 1-2 tsp. curry, 3 c. vegetable broth, 1 can (15 oz) solid pumpkin, 1 can (12 oz) evaporated milk, 1 T. honey (or more to taste), ½ tsp. salt, ¼ tsp. pepper (or to taste), ¼ tsp. nutmeg, fresh chopped chives

Saute mushrooms and onions in butter, stir in flour and curry until blended. Gradually stir in broth. Bring to light boil, stir for 2 min. or until thickened.

Add pumpkin, milk, honey, salt/pepper, nutmeg and heat through.

– Salad: greens, chopped walnuts, gorgonzola cheese, sliced apples and a toasted sesame dressing.

– Deborah Madison’s Banana Oat muffins from Vegetarian Cooking for Everyone.

The Morning After Frittata:

1 fritatta

Caramelized onions, chives, cherry tomatoes, grated mozzarella cheese and six eggs. The perfect cure for a long night of vodka tonics, Duvels and spooky merriment.

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One Comment

Leave a Comment
  1. Wendy Getchell / Nov 3 2009 1:39 am

    lucky me – my fabulous niece brought me the “take out version” of the Halloween Lunch! Since I was trapped at Lotus by myself, the soup and salad were a most welcome treat. Love the “domestic goddess” you are becoming!
    xox

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