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.
