Blue Cheese Pomegranate Bites

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Earlier this month I saw that fresh pomegranates were in abundance at my market. I love pomegranates, they are not only delicious, but beautiful as well. Cut into a ripe pomegranate and you are rewarded with the sweet ruby red treasure contained within. I'm not exactly sure why, but for me they herald the beginning of holiday season. Maybe it's that glorious red color. Whatever the reason, fresh pomegranates mean the holidays must be upon us! With the holiday party season in mind, I thought I use my fresh pomegranates to make some appetizers. These are easy and fairly quick to make. You can make up the pomegranate syrup ahead of time. It will keep for several weeks in the refrigerator. Make extra syrup, it's so good you'll want to have some to drizzle it over ice cream, yogurt, pancakes etc.

Blue Cheese Pomegranate Bites

(Print Recipe)

1  (8-ounce) piece of blue cheese, chilled (you can also use the crumbled blue cheese)

1 1/2   packages frozen puff pastry sheets, thawed

1/3  cup  pomegranate syrup (recipe below)

1/4 cup arils (seeds) from 1 large pomegranate

Preparation:
If not using the crumbled blue cheese, cut cheese into 24 cubes, and set aside.
Roll pastry into a 15- x 10-inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into miniature muffin pans, extending corners slightly above cup rims.
Bake pastry at 425° for 10 to 12 minutes or until it begins to brown. Remove from oven, and gently press handle of a wooden spoon into center of each pastry, forming a shell.
Spoon 1/2 teaspoon syrup into each shell; top with a piece of blue cheese. Bake 5 more minutes or until cheese melts. Top with the fresh pomegranate arils (seeds) and serve immediately.

Pomegranate Syrup 

Ingredients:

 4 cups fresh pomegranate juice

2 1/2 cups sugar

1 teaspoon lemon juice

Preparation:

In a saucepan, combine pomegranate juice, sugar and lemon juice over medium heat.
Stir until sugar has completely dissolved.
Allow to cook over medium high heat for 20-25 minutes, or until juice is the consistency of syrup.
Remove from heat and allow to cool. Store in airtight container in the refrigerator for up to two weeks.

These appetizers are also very versatile. 24 wine-and-cheese crackers may be substituted. Top each cracker with the cheese, and drizzle with the syrup; place on a baking sheet. Bake at 350° for 5 minutes or until cheese melts. Top with the fresh pomegranate arils. Brie could be substituted for the blue cheese.

Curried Pumpkin Soup with Crab Crostini

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I'm a huge fan of renowned chef and restaurateur, Frank Stitt. Here in Alabama, Frank is one of our favorite sons. Each of his three restaurants are based on a philosophy of eating fresh, local, in season food. This was a groundbreaking idea when he started his first restaurant in Birmingham, AL in the early 80's.
My first experience with Frank Stitt's food came when I was in college, at Bottega Cafe. I was always completely broke I college so my food budget was almost non-existent. I'd have to save up and every so often a group of us would go to Bottega Cafe. Bottega is two restaurants in one. On one side a fine dining restaurant, way beyond my meager means in college, the other side was casual dining. We could only afford to eat at the Cafe but it was a fine meal out for me in those days. Usually we'd order several items and share with the whole table. If I was really spluging, I'd order the tiramisu, which I didn't share with anyone!
A few years later my sister, a Culinary Institute of America student, did an externship at Highland Bar and Grill. Some of the best food I've every eaten has come from that kitchen.
So this week-end when I needed a great first course for a dinner party with friends, I pulled out Frank Stitt's Southern Table for inspiration. I decided to make the Curried Pumpkin Soup with Crab Crostini's. The vibrant orange color and spicy curry make this the perfect soup for a cool fall evening.


Curried Pumpkin Soup

Frank Stitt's Southern Table

2 tablespoons unsalted butter
2 onions, sliced
2 leeks, trimmed, cleaned, and thinly sliced
1 carrot, peeled and sliced
1 Granny Smith apple, peeled, cored, and sliced
1 tablespoon mild curry powder
1/4 cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a sachet
1 pound butternut squash, peeled, seeded, and sliced
1 pound peeled pie pumpkin, sliced
1 sweet potato, peeled and sliced
6 cups water, preferably spring water
1 cup heavy cream
salt and pepper to taste
Snipped chives for garnish

Preparation
Melt the butter in a large saucepan over medium heat.

Add the onions, leeks, carrot, and apple and sauté over medium-low heat until the onions are translucent, about 15 minutes. Add the curry, spice sachet, and the remaining vegetables. Pour in the water and bring to a gentle simmer, for about 45 minutes, until the vegetables are very soft.

Remove the spice sachet and puree the vegetable mixture in a food mill. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Add salt and pepper to taste. Transfer the soup to a saucepan. Add the cream and taste and adjust the seasoning. Heat gently just until warmed through.

Ladle the soup into bowls and garnish with the chives.

This soup is great on it's own but the crab crostini makes it spectacular.
Crab Crostini

1/2 lb lump crab
1 1/2 tsp. olive oil
zest of half a lemon
juice of half a lemon
juice of half a lime
1 tsp fresh chives chopped fine
2 tsp flat leaf parsley chopped fin
salt and pepper to taste

Half inch baguette slices, crusts removed.

Heat oven to 375
Brush baguette slices lightly with olive oil. Place on baking tray and bake for 3 minutes. Just until toasted but remove from oven before they take on any color.
In a bowl, mix together olive oil, zest, lemon juice, lime juice, parsley, and chive. Gently mix in the lump crab, being careful not to break it up too much.
Top the toasted crostini with a generous amount of the crab mixture and place in the center of the soup.