Wednesday, December 2, 2009

Craig's 40th

Happy 40th Craig!


House Roasted Almonds

Poppadom

Thai Red Curry Pumpkin Soup
................................

Cheddar Cheese and Melted Onion Fondue
with:

Roasted Cauliflower, Roasted Brussels Sprouts, Roasted Potatoes,
House made Sour Dough Bread, Pippin Heirloom Local Apples

Persimmon, Pomegranate & Spinach Salad

House Made Pickle Tray
...............................

Coconut Rum Layer Cake
with Hot Dark Chocolate Sauce

Cranberry Upside Down Cake
with Whipped Cream







3 comments:

CBSWinAVL said...

Care to share the Thai Red Curry Pumpkin Soup ingredients? We have one Kombucha left from last month's CSA and were planning to do something Vietnamese with it, but this sounds tasty!

Chris & Skip in Asheville

Urban Food Guy said...

I make my own red curry paste (but you can use canned about 2-3 T) and stir fry it for a minute in some canola oil. The add about 2 cups of pureed pumpkin or squash and a can of coconut milk. Stir to mix then add fish sauce, soy sauce and some lime juice, garnish with fresh cilantro - season with salt and pepper. Add more coconut milk if you need to thin it down. I'll post the red curry paste recipe within the week!

CBSWinAVL said...

Thanks! Sounds similar to the Vietnamese method I use but with red curry kick, something I'll be adopting. Thinking we'll be having the spicy soup on this icy weekend... will be good with Latkes.

Chris

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