Halloween Harvest Crostini!

Here at The One! we like to share the occasional recipe.  And this weekend, in honor of Halloween, I’ve got a good one for you- Harvest Crostini! Perfect for a rehearsal dinner- or an autumnal ladies night.  Its my little modified version of a bruschetta recipe I once found.  I suggest you make a double recipe, because this is quite popular!  And have a Happy Halloweekend!

Harvest Crostini!

Crostini:

2 tablespoons olive oil

1 (or more) baguette loaf

Squash Dip:

1 bag of frozen butternut squash, cubed

2 T butter

¼ c chopped shallots

1 clove finely minced garlic

Pinch of cinnamon

Pinch of sage leaves (optional)

Pinch of salt

Pinch of cracked black pepper

Garnish:

½ cup dried cranberries

2 tablespoons orange juice

¼ cup walnut pieces, diced

Combine the dried cranberries, orange juice and walnut pieces in a bowl and allow to stand for 30 minutes.

Directions:

Preheat oven to 375F.  Slice the baguette on a diagonal to create oval-shaped slices about 1 inch thick and place on a cookie sheet.  Brush each slice lightly with olive oil and bake for five minutes or until the bread is lightly toasted.  Set aside for dipping.

Add thawed squash cubes to a casserole dish.  Spread 1 tablespoon of butter over the surface.  Cook the squash for 1 hour or until fork tender.  Cool slightly and set aside.  Sauté 1 tablespoon of butter and all of the shallots or onion and garlic until translucent but not caramelized.  Add the squash to the pan and slowly cook the mixture about 10 minutes to evaporate some moisture and intensify the flavors.  Season the mixture with cinnamon, sage, salt and pepper to taste.  Blend the squash mixture in a food processor until smooth and thick.  Remove and add spread to a decorative dish.  Top with the cranberry garnish, and surround with baguette slices.

NOTE, you can also prepare this as bruschetta by spreading the squash mixture on the bread and topping with the cranberry garnish, but it is much easier to make ahead for a group if you keep all three elements separate.  I like to make it in the morning and then reheat the squash mixture before serving, adding the garnish after it has been heated.

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Happy Labor Day!

Happy Labor Day everyone!  In honor of getting some R&R, I thought today I would post one of my absolute favorite family recipes- one I made this weekend for my soon-to-be new family!  This pudding is not good white-dress-diet food, but it reminds me of home!

Cheers!

Chocolate Pie
based on the recipe from the 1969 Better Homes and Gardens Cookbook

Crust

1. Melt 6 tablespoons of butter.
2. Measure 1 1/2 cups of graham cracker crumbs (regular or chocolate) into a medium bowl.
3. Add 1/4 cup of sugar to the graham crackers (and a dash of cinnamon if you like).
4. Add the melted butter.
5. Stir or blend together with your hands.
6. Press into the pie plate or other pan.
7. Put in the freezer to set while you make the pudding
   

Filling

• 2 1-oz squares of unsweetened baking chocolate (I prefer Baker’s; Hershey’s does not incorporate properly)
  
• 1 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 2 slightly beaten egg yolks
  
• 2 tablespoons butter
• 1 teaspoon vanilla

In saucepan, blend sugar, cornstarch, and salt; add milk. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.  Stir small amount of hot mixture into yolks to temper; return to hot mixture; cook and stir 2 minutes more. Remove from heat; add butter and vanilla.  Pour into pie crust; cover with saran wrap if you do not want a skin to form on the surface; chill.   Garnish with whipped cream and berries/cinnamon/bananas, or chocolate shavings (I learned how to do those here).
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