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.