Picnic Fixings 

* Image Stan McMeekin Solana Productions *

Let our fall  picnic feast with a twist… 

(we’re staying in!) begin!

This fall menu, spices up, the old soup & sandwiches combo.

Love  these little pumpkin soup shots! Love the rich  fall color and

they’re delish  too! This recipe was handed down to me, years ago, by

Leslie Ann , a dear friend…and I made it my own. During pumpkin season,

I roast & puree the sweet flesh but you can use canned pumpkin too! 

24 ounces will do.

I add:

3 shallots chopped & a handful of fresh  curry from our kitchen garden

1 teaspoon curry powder,  1/2 teaspoon turmeric,

1 teaspoon each, fresh thyme,

tarragon and a bay leaf (whole)

7 cup chicken broth

and a  1/2 cup each, of buttermilk and whole milk.

Saute the shallots & herbs in olive oil until soft,

add the milk & remaining ingredients. 

Whisk until smooth.

Simmer for 45 minutes. Serve warm with

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a sprinkling of toasted/salted pepitas & a dollop

of creme fraiche...if you like :)

And now, for the pork tenderloin sandwiches. Here’s the trick…

toasted  spices!

Yep. I toast a few tablespoons each, of coriander and cumin, in

a hot dry pan..keep an eye on it! The spices will

darken up as the warm scent fills the air….so lovely.

Slather the pork tenderloin with the toatsted spices along with a little salt and pepper.

I drizzle on olive oil and a little soy sauce and roast the loin in a

350 degree oven for 30 minutes or so, until the meat is barely pink.

Slice the pork thinly, get some good  rolls

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and Moutarde en Grains , maybe a little fig & raisin chutney , for

that combo of sweet & savory  and you have

my version on soup & sandwiches…picnic style!

Happy Autumn,