8 ounces, weight Cream Cheese, softened
¼ cups Finely Chopped Roasted Red Peppers
½ teaspoons Garlic Powder
1 pinch Cayenne Pepper
1 cup Finely Grated Sharp Cheddar Cheese
Paprika, For Dusting (I used a mixture of normal paprika and smoked paprika)
2 whole Green Onions
Preparation Instructions
Beat cream cheese, red peppers, garlic, and cayenne until well blended. Stir in cheddar cheese. Refrigerate 2 hours or until firm enough to handle.
Roll into 1-inch balls and then coat in paprika. Make indents in the side of each one with a knife to make a pumpkin shape (refrigerate longer if needed before shaping with a knife).
Slice green onion into 1-inch pieces (green parts only). Stick into the top of the cheese ball for a stem. If they are larger green onions you may slice each piece in half lengthwise. Roll each half back into a circular shape and stick into the top of the cheese ball to make it the appropriate size. Refrigerate until serving.
Butternut Squash Soup
Butternut Squash Soup with Sage & Fontina Crustini
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 to 4 cups of chicken stock
4 tablespoons honey
1 1/2 teaspoon fresh grated ginger
1 cup heavy cream
1/2 teaspoon nutmeg
Preheat the oven to 400 degrees F.
Cut the butternut squash in quarters. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
Sage and Fontina Crustini
1 Baguette thinly sliced
Olive oil
8 ounces of grated fontina cheese
1/4 chopped fresh sage
Preheat over to 425
Place sliced baguette on a sheet pan. Drizzle bread with olive oil. Sprinkle chopped sage over bread. Place grated cheese evenly over each slice of bread. Bake for 15 minutes or until bread is toasted and cheese is melted.
