Corn Fritters – Makes 10-12 fritters

Ingredients:

1/2 cup flour
1 teaspoon baking powder
1 8.5-ounce can creamed corn
1 egg
salt and pepper to taste
vegetable oil for frying

Directions:

1. Combine all ingredients, except for the oil, in a bowl and mix well.
2. In a frying pan, add enough oil to cover the bottom of the pan to 1/4 inch.
3. Heat the oil to 370 degrees. Do not allow the oil to get too hot. Use an oil thermometer.
4. Place a tablespoon of the batter into the oil and pat it down into the shape of a fritter.
5. Fry the fritter until golden. Drain on paper towels.

Pumpkin Soup – Serves 4 (when served as primary dish, but we will probably have smaller portions)

Ingredients:

2 tablespoons canola oil
2 cups chopped calabaza, pumpkin, or butternut squash
1 small onion, minced
3 cloves garlic, crushed
4 cups chicken or vegetable stock
1 bay leaf
1 sprig fresh thyme
½ teaspoon dried oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
½ teaspoon coarse or kosher salt
½ teaspoon dark brown sugar
1 cup coconut milk
¼ teaspoon hot pepper sauce
Sour cream (optional)
Chopped chives (optional)

Directions:

1. Heat the oil in a 4-quart saucepan and add the squash, tossing to coat. Cook for 2 to 3 minutes, and then add the onion and garlic. Cover and sweat the vegetables for about 3 minutes.
2. Add the stock, bay leaf, thyme, oregano, parsley, cilantro, and salt. Cover and simmer for 10 minutes, then remove the lid and simmer over low heat for 10 minutes more, or until the pumpkin is fork tender.
3. Remove the bay leaf and discard. Remove the vegetables and herbs from the soup with a slotted spoon and place in a blender or food processor and puree until smooth. Return to the pot and add the sugar and coconut milk and mix well.
4. Simmer the soup for 5 minutes, or until reduced by one-quarter. Add the pepper sauce and simmer for 2 minutes more. Serve hot, garnished with a dollop of sour cream and some chives.

NOTE: Cheese or “pie” pumpkins have a sweet flesh that is a great substitute for calabaza (West Indian pumpkin). They are widely available in October and November and can be stored in a cool dry place right through the winter. Alternatively, if using for purees or soup, peel and cut the pumpkin into large chunks and freeze in individual zip-top bags of about one pound each.

Chicken and Vegetable Kabobs – Serves 6

Ingredients:

1/2 cup lemon juice
1/2 cup honey
6 green onions sliced thinly
3 jalapeno peppers, seeded and chopped (wear gloves)
3 teaspoons dried thyme
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon brown sugar
6 boneless, skinless, chicken breasts, cut in pieces
1 red onion cut in 1/2s and then pulled apart
1 green zucchini sliced 1/4 inch thick
1 yellow squash sliced 1/4 inch thick
red grape tomatoes

Directions:

1. Place the first nine ingredients in a blender, cover and process until smooth. Pour 1/2 cup into a small bowl for basting. Cover and refrigerate.
2. Pour remaining marinade into a large resealable plastic bag. Add cut up chicken and veggies, seal bag and turn to coat, refrigerate up to 6 hours or overnight.
3.  Let bag come to room temperature before you grill.
4. Drain and discard marinade.
5. Skewer chicken and vegetables alternating. Coat grill rack with non-stick spray.
6. Grill kabobs, covered over medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with reserved marinade.

Black Bean and Rice Salad – Serves 6

Ingredients:

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon minced garlic
2 1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
1 15-ounce can black beans, rinsed, drained
3/4 cup chopped red bell pepper
3/4 cup chopped yellow bell pepper
3/4 cup chopped green onions
Lettuce leaves (optional)

Directions:

1. Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
2. Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
3. Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.

Sweet Potato Salad – Serves 5

Ingredients:

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts

Directions:

1. Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

Coconut Rice Pudding Parfait – Serves 6

Ingredients (coconut rice pudding):

3 cups water
1 cup basmati rice
1 cup plus 2 tablespoons sugar
2 large eggs
2 large egg yolks
3 tablespoons cornstarch
4 teaspoons vanilla extract
1 1/2 cups whole milk
1 cup canned unsweetened coconut milk
1 teaspoon salt
1 cup shredded coconut, toasted
1 cup whipping cream
Ingredients (macaroon crumble):

1 1/2 cups sweetened flaked coconut
2/3 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/4 cup sugar
3/4 teaspoon salt
4 1/2 tablespoons chilled unsalted butter, diced
2 cups chopped peeled fresh pineapple
1 cup chopped peeled pitted fresh mango

Directions (rice pudding):

1. Bring 3 cups water to boil in heavy medium saucepan.
2. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary.
3. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine.
4. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly.
5. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened.
6. Remove from heat. Fold in cooked rice and coconut.
7. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.

Directions (macaroon crumble):

1. Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper.
2. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form.
3. Spread mixture on baking sheet, patting down slightly.
4. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
5. Toss pineapple and mango in bowl to combine.
6. Spoon 1/4 cup rice pudding into each of 6 wineglasses.
7. Top each with 1/4 cup fruit mixture.
8. Sprinkle each with 2 tablespoons macaroon crumble.
9. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use).
10. Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.