Sunday, October 19, 2008

Halloween Party Recipes So Delicious They're Scary!

PRNewswire -- Just as you can count on Count Dracula showing up on your doorstep on Halloween, you can count on the cooks at Cabot Creamery Cooperative to whip up some fiendishly delicious recipes for the witches and warlocks dancing to "The Monster Mash" at your Halloween party.

"Most people are pretty good at pulling together a fun and scary Halloween party," says Cabot senior vice president of marketing, Roberta MacDonald. "But you don't want to frighten your guests with ghoulish recipes," she added with a laugh. "So our favorite Cabot cook has created some frightfully delicious recipes that are sure to be a big hit with ghosts and goblins of every age. There's no trick to making these treats, and best of all, they're easy to make, and good for you, too."

Cabot's Reduced Fat Butternut Squash Soup is the perfect Halloween party starter, and Cabot's delicious Pumpkin and Habanero Cheddar Souffles are sure to add some spice to your dinner menu. Serve both along with a tray of mixed crackers, cut vegetables and individually wrapped 3/4 ounce bars of Cabot's award-winning cheddar (available in Sharp Cheddar and 50% Reduced Fat Cheddar), and you have a bewitchingly tasty party combo sure to please everyone.

For these and a host of other delicious Cabot recipes, please visit Cabot's website at: http://www.cabotcheese.com/recipes

Reduced Fat Butternut Squash Soup
Makes 4-6 servings

2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup grated Cabot 50 % Reduced Fat Cheddar
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces

1. In large saucepan, combine squash and broth. Bring to boil, then reduce
heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches
in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour
cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste soup, adding
sugar if squash was not particularly sweet. Serve sprinkled with chives.

Pumpkin and Habanero Cheddar Souffles
Makes 8 servings
8 mini pumpkins
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced
Salt and ground black pepper to taste

1. Preheat oven to 350 degrees F.
2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water;
cover tightly with foil and bake for 40 minutes, or until tender. Let
cool.
3. Reheat oven to 375 degrees F.
4. With paring knife, remove tops from pumpkins. Remove and discard seeds,
then scoop out flesh, leaving 1/4-inch-thick shell.
5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs,
stirring yolks into pumpkin flesh and placing whites in separate bowl.
6. Stir flour and baking powder into pumpkin mixture, then stir in cheese.
Season with salt and pepper.
7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon
souffle mixture into pumpkin shells.
8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed
and set.

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1 comment:

Jen said...

Thanks for the nice shout-out, friends from the South! Feel free to post any Cabot recipes on your wonderful blog. :)