Saturday, October 27, 2012

Autumn Apple Sangria & Curried Pumpkin Hummus

For my parent's anniversary last weekend, I wanted to cook them an fall dinner - with an global twist.

For the easy centerpiece, I turned to our backyard to use pine cone branches and fall leaves dipped into colorful vases filled with water. Scattered some more leaved on the table and added some tea lights (we had our chiminea going on as well).

Drink & hors d'oeuvre :
Autumn Apple Sangria and Curried Pumpkin Hummus
 (recipes below)
Autumn Apple Sangria
1 bottle Riesling
2 apples, chopped
1 bottle sparkling wine
for rim:
maple syrup
cinnamon sugar

Let apples marinate in Riesling overnight in a large decanter/pitcher. When ready to serve, add sparkling wine.
To rim glasses, dip edge of wine glass in maple syrup followed by cinnamon sugar.

Serves 3 thirsty people.
Curried Pumpkin Hummus
(inspired by this recipe)
1 can (drained and rinsed) chickpeas
1/2 can (about 1 cup) pumpkin
 1/4 cup olive oil
1 teaspoon salt
 juice from 1 lemon
1 tablespoon toasted curry powder (toast in a small pan on stove for a few min)
Crushed red pepper flakes, to taste (maybe some Sriracha if you're going for hot)

Combine all ingredients in a food processor and blend until you get hummus, adding crushed red pepper flakes to taste and more olive oil if needed.

Serve with pitas/veggies.


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