Friday, October 20, 2006

Tonight's Menu

Simons has invited some fun but definitely snoo snoo arty types for dinner tonight. Therefore I am mucking out the house, beating the dog, and trying to sell my car, all at the same time.

Here is what we're having:

Butternut squash and apple soup with saffron

Baked spiced sweet potatoes with garlic and olive oil
Goat's milk yogurt with rosemary

Chicken breasts with roasted lemons, olives and capers
whole wheat pasta
spinach

Pumpkin honey cupcakes with cream cheese icing.

Don't you wish you were eating this right now? I just did.

7 comments:

Jill Shalvis said...

Ohmigod, that looks like HEAVEN.

Jen said...

You made that icing, didn't you?

Gah. Where on earth did you learn to cook like that?

s@bd said...

you had saffron?

anyone who uses saffron is cool in my book.

(not that I keep a book but, you know)

Marcheline said...

You are killing me with the food descriptions - oh... my.... god.... now I have to go downstairs and try to face a cardboard box of Kraft macaroni and cheese without committing harakiri.

Oy.

- M

Lissa said...

Can you please tell me where you got the recipe for the pumpkin honey cupcakes?

barbie2be said...

yum!

Jemima said...

To tell you the truth, I used sweet potatoes instead of pumpkin, because the store only had "candied yams," which were unacceptable. I baked the sweet potatoes on 400 for about 90 minutes and no one knew the difference. Here's the recipe:

2 1/4 cups cake flour
2 1/2 teaspoons baking powder
3 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup canned solid pack pumpkin or baked sweet potato
1/3 cup sour cream
1/3 cup honey
1 tablespoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cups sugar
3 large eggs

Preheat oven to 350°F; butter your muffin pans or use paper cups. Sift flour and next 5 ingredients into medium bowl. Whisk pumpkin, sour cream, honey and vanilla in a separate small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter mixture alternately with pumpkin mixture.
Spoon batter into pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
I like them with cream cheese icing, as long as it’s not too sweet. The cake is sweet enough.