Sunday, September 27, 2009

Fall Day Menu

Chris & I had our "1st Hurst Fall Day" this weekend, capped on Sat night with the most delish dinner ever. We had punkin soup, feta-stuffed chicken breasts, and streusel apple pie (plus a Hurst Hot Toddy).

Click here for Chris' blog with pictures.  Following are the recipes I used:

Punkin Soup:
1/3 c brown sugar
1/2 tsp cinnamon
2 tbsp butter
1-1.5 cans low-sodium chicken broth (depending upon how creamy you want it)
1 can (15 oz) pumpkin puree
1/2 tsp salt
pinch nutmeg
pinch black pepper
1 c heavy whipping cream
1 c sauted chopped onion (optional)
pinch pumpkin pie spices (optional)

Combine broth, pumpkin, salt, cinnamon, nutmeg, pepper, butter; stir well.  Bring to a boil, cover, reduce heat, and simmer 10 mins, stirring occasionally.  Stir in whipping cream and heat throughout, but DO NOT BOIL.  Serve immediately.

*We don't like onions, so I didn't use that.  Not sure how it would change the taste.  If you use onions, you would first combine 1/2 the broth, butter, and onion.  Bring to a boil, cover, reduce heat, and simmer 15 mins.  Then, use mixer to mix it until smooth.  Follow rest of recipe.

Feta-stuffed Chicken Breasts:
2 skinless, boneless chicken breasts
1/4 c crumbled feta cheese
2 tbsp cream cheese
some shakes of parsley
some shakes of black pepper
olive oil to cook in

Using a sharp knife, butterfly (or cut a pocket horizontally from one side of the chicken to another without coming through on the other side) chicken.  In separate bowl, mix feta cheese, cream cheese, parsley, pepper; mix well with a spoon.  Spoon mixture into each breast.  Secure openings with 2-3 wooden toothpicks (optional).  Cook in non-stick skillet with hot olive oil over low-medium heat for 12-14 mins.  Flip halfway through.  If browning too quickly, reduce heat.  Chicken should be tender and not pink.

Streusel Apple Pie:
1 nine-inch pie shell
1 egg white, beaten
5 c apples (~3 lbs), cored, peeled, sliced; Golden Delicious or preference
2/3 c white sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
2 tbsp butter
3/4 c flour
1/2 c packed brown sugar
3/4 c oats
1/2 c butter

Brush beaten egg over unbaked pie crust.  Bake @ 425 for 5 minutes.  Place apples in large bowl.  In separate bowl, mix 2 tbsp flour, white sugar, 1/2 tsp cinnamon, nutmeg.  Mix well then toss until apples are evenly coated.  Place apple mixture into pie shell and dot with 2 tbsp chopped butter.  Lightly cover with sheet of aluminum foil but do not enclose.  Bake @ 425 for 10 minutes.  While baking, in separate bowl, mix 3/4 c flour, 1/2 tsp cinnamon, brown sugar, and oats.  Mix thoroughly then cut in 1/2 c butter until mixture is crumbly.  Remove filling from oven and cover with topping.  Return to oven, reduce heat to 375 and bake 30-35 mins (or until browned), loosely covered with aluminum foil.

Hurst Hot Toddy:
1 oz spiced rum
5 oz apple cider
pinch cinnamon
pinch nutmeg

warm all ingredients over stove.

1 comment:

C. Beth said...

Oh, yum...such delicious-sounding fall meals!

I'm about to give you a One-Minute Writing of the Day Award for your response on 10/5! I'm behind on naming winners and wanted to make sure you didn't miss your win. Congrats!

Thanks for participating in TOMW!

-C. Beth (The One-Minute Writer