Thanksgiving Recipes for "Heat Lovers"

Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)

Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.

Serves 14.

SMOKED TURKEY, CHEESE AND BACON TORTILLA ROLLS

For chipotle sauce:

• 1 cup fresh raspberries or frozen unsweetened raspberries, thawed
• 2 tablespoons sugar
• 1/4 cup Ruby Port
• 1 drained canned whole chipotle chile in adobo

For Zuni rolls:

• 2 scallions
• two 9- to 10-inch flour tortillas
• 2/3 cup coarsely grated Havarti (about 2 ounces)
• 1/4 pound thinly sliced smoked turkey breast
• 6 slices crisp-cooked bacon

Make chipotle sauce:
In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.

Make Zuni rolls:
Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.

In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.

Serves 2.

SHRIMP MOUSSE

This traditional Gulf Coast appetizer can be made up to two days in advance. Cooked lobster or crabmeat makes an excellent substitute for the shrimp.

Serves: 8

• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 10 3/4- ounce can condensed tomato soup
• 8 ounces cream cheese
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green onion
• 1/4 cup finely chopped green bell pepper
• 1 cup mayonnaise
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon Cajun seasoning
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco Pepper Sauce
• 1/8 teaspoon ground black pepper
• 3/4 pound cooked shrimp, shelled, deveined, and chopped

1. Prepare mousse: In a saucepan, sprinkle gelatin into water. Stir to dissolve and gently heat until clear. Add soup and cream cheese and cook over low heat, stirring until mixture is smooth. Remove from heat and fold in remaining ingredients.

2. Pour into a lightly greased 6-cup mold. Cover and chill until set - about 4 hours. Unmold and serve with crackers.

CORN MACQUE CHOUX
Country Living

Go To Page: 1 2 3 4 5 6 7