Talk about your different appetizer! While looking for new
pumpkin soup recipes (my current fave is below), I came across a recipe for
Pumpkin-Carrot Shooters at http://yhoo.it/Mlntst
It intrigued me to think of soup as an appetizer, but why
not, eh? So I took the concept (and their coconut cream recipe) and adapted it
to smaller glasses filled with my pumpkin soup. I have lots of these fancy
cylinder shot glasses (you can buy sets that include teeny spoons) because I
serve lots of mini-desserts. Each glass holds just over ¼ of a cup. Perfect for
an appetizer shooter!
Pumpkin Shots with
Coconut Cream (makes 12 shots)
½ small yellow onion, grated
1 tablespoon olive oil
1 cup pumpkin puree
2 cups chicken broth
1 teaspoon pumpkin pie spice
½ teaspoon salt
¼ cup heavy cream
In a medium pan, heat the grated onion in olive oil over
medium heat for one minute.
Add pumpkin, broth, spice, and salt. Stir to combine
completely. Stir in cream slowly. Heat to a simmer.
Emulsify with your immersion blender, food processor, or
regular blender. Refrigerate. When cold, pour into shot glasses. Bring to room temperature. Top with
Coconut Cream right before serving. Demonstrate to guests how to shoot the
soup!
Coconut Cream
(enough for 12 shot glasses)
¼ cup heavy whipping cream
dash of salt
¼ cup coconut milk
On medium speed, beat cream and salt to foamy. Add coconut
milk. Beat until soft peaks form.
DH’s Rating: 3
Tongues Up He doesn’t really
like pumpkin soup (thus my search to find the perfect one he will like), and he
thought soup as an appetizer was a pretty bad idea. “So people have to juggle
two glasses and a plate?” He might have a point. He thinks it should stay as a
first course sitting at the dinner table. With a spoon.
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