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Jack-o-lantern soup ... served out of a giant pumpkin.

Invite witches, pirates, and other ghoulish guests to this Halloween celebration. The feasting focuses on a giant pumpkin filled with a witches' brew of chicken and barley soup. Use smaller pumpkins as soup bowls. When you're done, rinse the shells and carve jack-o'-lanterns.

Halloween pumpkin party for 10 to 12

Roast pumpkin seeds to make appetizers. Also offer raw vegetables for hungry guests to nibble. Gjetost cheese adds extra protein to the caramel apples.
 Roasted Pumpkin Teeth (Pumpkin Seeds)
 Spider Eggs in a Cocoon (Peas in a Pod)
 Celery Broomsticks or Jicama Bones
 Bloodshot Eyeballs (Cherry Tomatoes)
 Witches' Brew in Pumpkin Shell
Chicken and Barley Soup)
 Black Widow Rolls (Poppy Seed Rolls)
 Milk or Apple Cider
 Caramel Cheese Apples or Plain Apples

Allow 1 1/2 to 2 pounds vegetables for appetizers; choose several kinds. Fringe the broad ends of celery sticks to make broomsticks, immerse in ice water. Cut peeled jicama to resemble bones, Rinse pea pods and cherry tomatoes. The soup can be made up to I day ahead. You can clean the pumpkin shells at the same time, but keep them cool if they're ready more than 4 hours ahead. Save the seeds for roasting. Make caramel apples up to 2 days in advance.

Roasted Pumpkin Teeth

Pull and discard fibers from seeds (see pumpkin shells, far right); rinse seeds and drain well. In each 10- by 15-inch baking pan, place 2 to 3 cups seeds. Sprinkle lightly with salt. Bake in a 300' oven until golden and crisp, about 45 minutes; stir occasionally. If made ahead, cool and store airtight up to 3 days. A 14-pound pumpkin yields about 1 1/2 cups seeds.

Per 1/4-cup serving: 71 cal.; 3 g protein; 3.1 g fat; 8.6 g carbo.; 2.9 mg sodium; 0 mg chol.

Witches' Brew in Pumpkin Shell
 2 tablespoons salad oil
 1 large onion, chopped
 1 large red bell pepper, stemmed,
seeded, and chopped
 1 clove garlic, minced or pressed
 1 teaspoon ground cumin
 3 1/2 quarts regular-strength chicken
 1 broiler-fryer chicken (about 3 1/2 lb.),
cut up
 3/4 cup pearl barley, rinsed
 2 to 2 1/2 pounds fresh pumpkin,
banana or hubbard squash,
peeled and cut into 1/2-inch cubes
about 6 cups)
 Pumpkin shells (directions follow)
 1 package (10 oz.) frozen corn
 3/4 pound Swiss chard, tough stems
trimmed, cut crosswise into thin
 Condiments (choices follow)
 Salt and pepper

In an 8- to 10-quart pan, combine oil, onion, bell pepper, and garlic. Stir often over medium-high heat until onion is slightly browned, about 7 minutes. Stir in cumin and broth. Bring to a boil over high heat. Add chicken (except breast) and barley. Cover and simmer 20 minutes. Add breast; cover and simmer until breast is white in center of thickest part, about 15 minutes. Lift out chicken; let cool. Skim and discard fat from soup. Add pumpkin to soup; cover and simmer until tender when pierced, about 15 minutes.

When chicken is cool enough to touch (about 10 minutes), remove and discard skin and bones; tear meat into bite-size pieces and return to soup. If soup is made ahead, cool, cover, and chill up until the next day. Remove fat from top.

About 10 minutes before serving, pour boiling water into large and small pumpkin shells; cover and let stand to warm.

Bring soup to a boil. Add corn and chard; cook until chard wilts, about 2 minutes.

Drain water from pumpkin shells. Pour hot soup into big pumpkin shell. To serve, ladle soup into smaller pumpkin shells. Offer condiments and salt and pepper to add to taste. Makes about 6 quarts, 10 to 12 servings.

Per plain serving: 222 cal.; 19 g protein; 6.5 g fat; 22 g carbo.; 170 mg sodium; 45 mg chol.

Pumpkin shells. Cut tops out to make lids from 1 large (14 to 18 lb.) pumpkin and 10 to 12 small (1 to 3 lb. each) pumpkins. Scrape out fibers and seeds; reserve seeds for roasted teeth, preceding.

Condiments. Select 3 or 4: 1 large firm-ripe avocado, peeled, pitted, diced, and coated with 1 tablespoon lemon juice; 1 1/2 cups (6 oz.) shredded jack cheese; 1 cup fresh cilantro (coriander) sprigs; and 1/2 cup thinly sliced green onion.
 Caramel Cheese Apples
 10 to 12 small (4 to 5 oz. each) apples
 10 to 12 wooden ice cream sticks
 1 package (14 oz.) vanilla caramels,
 1 package (8.8 oz.) gjetost cheese,
cut into 1/2-inch cubes
 3 tablespoons water

Wash and dry apples. Twist off stems. Insert sticks into 1 end of each apple. Butter a 10- by 15-inch baking pan.

To cook on direct heat. In a deep 1 1/2- to 2-quart pan, stir caramels, cheese, and water over medium-low heat, just until melted and smooth, 10 to 12 minutes.

To cook in a microwave oven. Place caramels, cheese, and water in a small, deep microwave-safe bowl or 1-quart glass measuring cup. Cook at full power (100 percent) in a microwave oven, stirring once or twice, until smoothly melted, about 4 minutes.

Holding sticks, dip apples, 1 at a time, into caramel mixture; swirl apples in caramel or spoon caramel over apples to coat sides of fruit. Lift out of caramel and drain briefly; set on buttered pan. Repeat with remaining apples, placing them slightly apart. If caramel gets too thick, stir over low heat or reheat in microwave oven until fluid. Chill until caramel is set, at least 4 hours. If made ahead, cover and chill up to 2 days. Makes 10 to 12 apples.

Perserving: 290 cal.; 3.5 g protein; 9.9 g fat,. 50 g carbo.; 200 mg sodium; 0. 7 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Oct 1, 1990
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