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Alfresco Dining in the Fall 1/4 t. ground nutmeg Cooking spray 1/3 cup coarsely chopped walnuts

When the summer weather cools down, we always enjoy eating outside with friends and family. The early evenings of fall are perfect for alfresco dining, whether at the beach, a picnic in the woods, or in your own backyard. Here is a great menu to serve your friends that includes a delicious antipasti appetizer, rosy tomato soup, pumpkin focaccia, pasta with a sage pesto, and a fabulous apple crostini for dessert. The recipe for the focaccia makes two generous free-form loaves ~ one to enjoy now and one to freeze or give as a gift.

Combine water, sugar and yeast in a large bowl; let stand 5 minutes. Lightly spoon f lour into a dry measuring cup; level with a knife. Add 1 cup of f lour and butter to the yeast

PUMPKIN FOCACCIA 2 loaves - 8 servings each 3/4 cup warm water (100° to 110°) 1/3 cup packed brown sugar 1 pkg. dry yeast (about 2-1/4 t.) 3-1/2 cups bread f lour, divided (about 15-3/4 oz.) 3 T. butter, melted 1 cup canned pumpkin 1 t. salt 55

October 2016 ttimes web magazine  

October 2016 Tidewater Times

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