Pumpkin-Sage Shrimp

On October 28, 2015 By Isobar ExpeditionsIn Recipes9 Comments

We made this as an appetizer for our Halloween party, but it would be just as good over a bed of linguine noodles. The original recipe called for bay scallops, but we chose to use shrimp instead because we couldn’t get scallops. Since we’re in Colorado, finding fresh seafood can sometimes be a challenge, but based on the way our guests gobbled them up, shrimp seemed to be a fine alternative.

Ingredients

1 1/2 lbs Raw Shrimp – medium size, peeled and de-veined
1 stick (8 tbsp) Softened Unsalted Butter
1 1/2 tbsp Unsalted Butter
1/4 cup Canned Pure Pumpkin
1 tbsp Fresh Sage – chopped
1/4 tsp Salt
1 Lemon – cut in half

Instructions

In a bowl or food processor, combine the softened butter, pumpkin, sage, and salt. Whisk or pulse until smooth. Add a 1/2 tablespoon of butter to a large skillet over medium-high heat. Add 1/3 of the shrimp to the skillet, making sure that the shrimp aren’t crowded, and cook until pink, about 2 to 4 minutes. Stir in 2 tablespoons of the pumpkin-sage butter and a squeeze of lemon juice. Remove the shrimp from skillet and repeat the steps until all of the shrimp has been cooked. Serve warm or at room temperature with picks.

Pumpkin Bread Pudding (Pumpkin Cookie Recipe)

On October 14, 2015 By Isobar ExpeditionsIn Recipes3 Comments

We were at one of our favorite restaurants last night and they are participating in restaurant week where restaurants create special menus with discounted prices. The owner is a friend of ours and stopped to talk to us while we enjoyed a couple of glasses of wine. He asked if we’d seen their menu for restaurant week, which we hadn’t, and went on to describe the dishes. He was quite excited about one of the desserts that was on the menu, a pumpkin bread pudding, which their pastry chef had created. A few minutes after our conversation, a waiter arrived with a plate of the bread pudding. It was decadently delicious! We don’t usually treat ourselves to dessert, so it was quite the treat, including the cinnamon ice cream that was served with the pudding. It reminded us of the pumpkin cookies that we bake every autumn, so we decided to share that recipe, which you will fall in love with if you try it. Unfortunately we haven’t made the cookies yet this year, so we don’t have pictures to share of the cookies, so you’ll have to use your imagination 😉

Pumpkin Bread Pudding with Cinnamon Ice Cream

Ingredients

1 1/2 cups Pumpkin Pie Mix (canned or you can make your own)
1/2 cup Vegetable Oil
1 cup Granulated Sugar
1 tsp Vanilla Extract
2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Ground Cinnamon
1 cup Butterscotch Chips

Instructions

Mix all of the ingredients together ensuring that the flour is completely incorporated. Using a teaspoon or a small ice cream scoops, spoon out the cookie dough onto a cookie sheet covered with parchment paper. Preheat the oven to 375 degrees. Bake the cookies for 12 to 15 minutes. Depending upon the size of the cookies you make, the recipe makes several dozen cookies.

Spiked Mulled Cider

On October 7, 2015 By Isobar ExpeditionsIn Recipes2 Comments

We found this recipe a few years ago and have been using it for our Halloween parties ever since. It is perfect for this time of year and tastes really good. The original recipe called for Apple Brandy or Bourbon, but we use an Apple Whiskey, which we find just enhances the apple flavor. Obviously you can leave out the alcohol or add more if you like, but you have to be careful, you can’t taste the alcohol, which can be dangerous 😉

Ingredients

4 cups Apple Cider (not Apple Juice)
1 Cinnamon Stick
3 Whole Cloves
Pinch of Salt
1 Orange – halved
3/4 cup Apple Whiskey

Instructions

Combine the cider, cinnamon stick, cloves, and salt in a saucepan. Squeeze the juice of the orange into the pan and then peel the skin of the orange and add them to the liquid. Bring the liquid to a simmer and then remove from the heat and let it steep for 15 minutes. Strain and pour into a pitcher. Add the Apple Whiskey and refrigerate at least 2 hours or preferably overnight. Serve on the rocks with an orange garnish.