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Page 71

FOOD

October 2013

O

ctober is finally here and with the brisk weather and your new autumn wardrobe, it’s time to also incorporate some delicious fall dishes into your seasonal diet. Autumn means the garden is

blooming with a wide-range of luscious gourds and other harvest produce. With this abundance of enchanting fruit there has never been a better time to experiment and add some tantalizing flavor to your repertoire of recipes. Historically, the pumpkin, squash and other gourds have had a long line of history beginning as early as in Greek culture. In North America, the presence of pumpkin was used prominently by the Native Americans for not only food, but for also creating mats that they used for trade. When the Pilgrims came over from Europe, they eagerly accepted the pumpkin for it’s sweet and flavorful taste, which they incorporated into almost all of their food, making rich soups, desserts, side dishes and even beer. This month The City has all of your pumpkin cravings covered with a list of fare that will keep you full, from cocktails and appetizers to dinner and desert. Whether you’re baking for a ghoulish Halloween party or simply cooking up something devilish for you and your loved ones, here are some delightful dishes that will warm your heart and satisfy your hankering for all things autumn.

Ingredients Caramelized Onion and Goat Cheese Tartlets

Caramelized Onions • 2-3 Assorted sweet and spring onions, sliced in half moons

This is an easy recipe that packs a deadly

• 6-8 sprigs of thyme

punch. We used miniature cookie cutters

• salt & pepper

to create finger food for our Halloween

• 1 tsp sugar

party, however this recipe can be made in

• 3 T white wine

any shape/portion or as a whole tart and cut

• Olive Oil

into squares. The onions resemble worms and the olives may be arranged in a variety

Tartlets

of ways to resemble bugs or eyes creating

• 1 package of puff pastry (2 sheets)

spooky coffins.

• 8 ounces plain or lemon goat cheese, at

Prep Time: 15 minutes

• 1 tablespoon fresh thyme leaves

Cook Time: 1 hour, 30 minutes

• 1 small can of pre-sliced black olives

Serving Size: 24

• 1-2” coffin cookie cutter, if making

room temperature ground pepper to taste

for Halloween www.thecitymagazineelp.com

69

Profile for THECITY Magazine El Paso/Las Cruces

THECITY Magazine El Paso • October 2013  

The City Magazine's Pink Issue!

THECITY Magazine El Paso • October 2013  

The City Magazine's Pink Issue!