Pumpkin Soup
& Waldorf Salad

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             FOOD FUNNY
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Thanks to Rosemary Zwick for sharing this with us:

Two elderly Irish drinking buddies are sitting at the pub pondering on
the future. One says to the other, "You know Mr. O'Shea, we've had great
sport together for many years. It just came to mind that should it be I
who should happen to go first, it would mean a great deal to me if you
would say a few kind words at me grave."

The other friend responds, "That I'll do, Mr.O'Donnel, that I'll do. But
should it be I who should happen to go first, for old times sake I'd be
forever grateful if you would pour a bottle of fine Irish whiskey over me grave."

The friend responds, "That I'll do. That I'll do. But would you mind it
so much if it should happen to pass through me kidneys first?"

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             TODAY'S RECIPE
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Fresh pumpkin is available year-round in many parts of the world, but
for most Americans it is strictly a seasonal product. That's our loss,
but you can substitute any winter squash such as butternut, hubbard, or
acorn squash if you can't get pumpkin.

Pumpkin Soup

About 4 lbs (2 Kg) fresh pumpkin or winter squash, peeled, seeded, and coarsely chopped
1 cup (250 ml) chicken stock
1 cup (250 ml) crème fraiche or heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Toasted croutons for garnish
Chopped fresh herbs such as chervil, parsley, or chives for garnish

Steam the pumpkin until tender, about 20 minutes. Working in batches,
puree the pumpkin and chicken stock until smooth. Transfer the mixture
to a saucepan and stir in the crème fraiche. Add the salt, pepper, and
nutmeg and bring to a boil over moderate heat. Serve garnished with croutons and chopped herbs.
Serves 4 to 6.

This recipe was a favorite of my father, and it has been served on
special occasions in my parents' home for as long as I can remember. The
original was created in 1893 by Oscar Tschirky at the Waldorf-Astoria
Hotel in New York City. His creation consisted only of apples, celery,
and mayonnaise. The nuts were added later and have since become considered a standard ingredient.

Waldorf Salad

1 cup (250 ml) diced red-skinned apples
1 cup (250 ml) diced celery
1/2 cup (125 ml) walnut or pecan meats
3/4 cup (180 ml) mayonnaise

Combine all ingredients and serve chilled.
Serves 4 to 6.
Received on Mon Nov 17 21:05:10 2008