Easy German Mulled Wine
1 TBSP C&C Red Wine Mulling Spice
1/2 cup granulated sugar
1/2 cup water
1 bottle of dry red wine
1/4 cup of brandy
Using a vegetable peeler or zester, remove the zest from the lemon and orange, avoiding the white pith; place the zest in a large saucepan. Juice the lemon and orange and add the juice to the pan. Add C&C Red Wine Mulling Spice.
Add the sugar and water. Over high heat bring to a boil and reduce to a simmer, stirring to dissolve the sugar. Cook until the mixture is reduced by about one-third, about 20 minutes.
Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil). Remove from the heat and strain to remove the spice and zest before serving.
Slow Cooker Pear Cider
8 medium pears, assorted types
1 TBSP C&C White Wine Mulling Spice
6 cups filtered water
⅓ cup maple syrup
Wash the pears and oranges then cut into quarters. Seeds, peels and stems are OK. Place the fruit in the bottom of your slow cooker Add C&C White Wine Mulling Spice.
Fill to the top of the slow cooker with water, leaving about an ¼-1/2-inch of space at the top. Cook on high heat for 3-4 hours or on low heat for 6-8 hours.
An hour before the cider is done cooking, use a potato masher to mash the fruit once it is softened.
Cook for an additional hour.
Strain the pear cider through a fine-mesh strainer or cheese cloth into a clean pitcher or pot, pressing on the solids to get all the juice out of the fruit. Stir in the maple syrup until it is dissolved and serve hot.
Savoury Pumpkin Hummus
2 TBSP lemon juice
2 TBSP tahini
3 cloves of garlic
1 TBSP olive oil
1 (15 oz) can of chickpeas
1 (15 oz) can of pumpkin puree
1/2 TBSP C&C Medium Chili Powder
1/4 cup toasted pumpkin seeds
Salt to taste
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.
Add chickpeas and olive oil and pulse until smooth. Add pumpkin and C&C Medium Chili Powder; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
Garnish with pumpkin seeds and serve with pita wedges and vegetables.
Chicken with Pumpkin and Mushrooms
2 large single boneless skinless chicken breast halves
Salt and freshly ground black pepper
1 tsp C&C thyme
2 TBSP olive oil, divided
3 TBPS flour, divided
4 cups mushrooms, quartered
1 small onion, chopped
2 TBSP butter, divided
2 cups cubed pumpkin
2½ cups vegetable or chicken broth
½ cup cream
Cut each chicken breast into one inch cubes. Sprinkle them with salt, freshly ground pepper, and C&C thyme. Place in bowl, drizzle with 1 TBSP of olive oil. Mix thoroughly. Then add 2 TBSP of flour and thoroughly coat the fillets in it.
Melt 1 TBSP of butter in large oven proof casserole dish over medium-high heat. Add chicken breasts, cook for about 5 minutes flipping once until lightly browned on all sides. Remove to a plate.
To the same pot, pour 1 TBSP of olive oil. Add the mushrooms and onions, stirring to coat with oil. Sauté 2-4 minutes. Remove from pot to bowl for later.
Add 1 TBSP of butter to the pot. Add pumpkin and cook for about 2 – 3 minutes. Add chicken and sauté together for 1 – 2 minutes, taking care not to burn the pumpkin. Add broth and bring to boil. Cover and simmer over medium low heat for about 10 minutes or until pumpkin is tender.
Whisk 1 TBSP flour into the cream and pour into the pan with the chicken. Add the mushrooms and onions back to pot. Cook, uncovered, for about 1 minute, until the sauce has thickened slightly. If desired, serve over mashed potatoes.
2 TBSP butter
2 cloves garlic, minced
1 can (15 oz) pumpkin puree
1/4 tsp salt
1 tsp C&C Turkey Seasoning
1/4 cup pine nuts or walnuts
1/4 cup butter
36 wonton wrappers
1 egg, beaten
Pepper to taste
Fresh sage, sliced very thin
Melt butter with the garlic in a skillet over medium heat and cook 2 minutes. Add the pumpkin puree, salt and C&C Turkey Seasoning. Stir and cook over medium heat for a 4 minutes, stirring constantly. Remove from heat and let cool slightly.
Assemble the ravioli: Lay out 9 wonton wrappers and put 1/2 teaspoon of the pumpkin mixture in the center. Beat the egg with 1 tablespoon water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form.
Repeat with the rest of the wrappers. Wrappers dry out quickly, so assemble 9 ravioli at a time, keeping the other wrappers covered.
Toast nuts in a small skillet over medium-low heat, tossing occasionally, until golden. Remove from heat and pour the pine nuts onto a small plate.
In the same skillet you toasted the pine nuts in, brown 1/4 cup butter by melting it over medium-high heat, then letting it cook and bubble for an additional minute or so until the foam is golden brown. Remove from heat and set aside.
Bring a pot of water to a boil. 3 at a time, drop the ravioli into the water and cook for about 1 1/2 to 2 minutes. Remove with a slotted spatula and put the ravioli on a plate. Continue cooking the ravioli in batches of 3.
Serve with browned butter drizzled on ravioli and a sprinkle of toasted nuts, black pepper, Parmesan and sage.
Five Spice Apple Butternut Squash Soup
1 large butternut squash, seeded and peeled
1 large apple, peeled and chopped
1 large onion in 1 inch pieces
2 TBSP brown sugar
2 tsp C&C Chinese 5 Spice (divided)
3 cups broth
1 cup greek yogurt or sour cream
Salt to taste
Toasted and crushed walnuts or almonds
Mix squash, apple, onion, brown sugar, 1.5 tsp C&C Five Spice. Saute for 5 minutes over medium heat until onions have begun to release some liquid.
Add broth and heat to boiling over medium high heat. Reduce to simmer 20 minutes until the squash is tender.
Blend soup, adding yogurt or sour cream, using an immersion blender or a regular one. Return to pot. Reduce heat to low to keep warm. Season to taste with salt.
Toast nuts with remaining 1/2 tsp C&C Five Spice in a dry pan over medium heat just until fragrant. Use to top soup