I found this version of the recipe for the Cream of Almond Soup on-line published by a couple of sources.
I highly recommend this ~ everybody loved it!
The baby greens are a Spring Mix grown by a local Organic farm, they are so tender and delicately flavored and provide a perfect background for anything else you might want to include in your salad.
I had intended to include some local Oregon Dungeness Crab, but there was none in the market, so I bought some Snow Crab legs and claws instead. A sliced avocado, and Grapefruit Supreme (carefully sectioned grapefruit with no membrane) were the other ingredients.
I made a lightly flavored Creamy Lemon dressing to drizzle over, it complements all of the components really well.
I hope you and yours did, too!
Thank you for stopping by today. :)
Mash with a potato masher or beat with an electric mixer on low speed until smooth.
With a pastry bag fitted with a star tip; pipe potato mixture into six or eight large star shapes onto baking sheet.
Freeze about 45 minutes or until firm. Remove potato mounds from baking sheet and transfer to a plastic zippered freezer bag, removing all air from bag as sealing close. Freeze.
To serve, place frozen potato mounds on a greased baking sheet. Brush with two tablespoons melted butter or margarine. Bake, uncovered in a 375-degree oven for 20 to 25 minutes or until heated through.
The essence of Autumn on the dinner plate.
While growing up my aunt and uncle had a huge ranch and commercial orchards in what was known as the Valley of the Heart's Delight in Santa Clara County, California. Located just south of San Jose they grew Apricots, Walnuts, and Italian Plums in the rich valley soil and hot sunshine.
Valley of the Heart's Delight kind of has a nicer "ring" to it than Silicon Valley, don't you think so?
How we kids loved going to the country to visit our aunt and uncle, to explore and get lost in imaginative adventure.
Each season brought it's own special fun. Spring, when the hundreds of acres of fruit trees were in fragrant bloom, what an undescribable treat for the senses! Hot summer days meant adventures in the creek, rafting, swimming, and learning to skip stones on the water.
Summer also brought harvest time for the Apricots and Plums, and the big noisy, scary wooden dehydrator barns down the dusty drive toward the foothills on the way to the creek. With sweaty palms I would run past them as quickly as I could; they were enormous and dark inside; the huge, grumbling fans were terribly frightening to a little girl.
Of course we could have all of the fruit and nuts we wanted, eating it freshly picked from the tree, still warm from the sun, and so juicy.
Autumn was walnut season. Whenever I see walnuts I can't help but think of the time we kids spent cracking and shelling the mountains of nuts my aunt and uncle sent home with us in large brown paper bags each year. And I remember sore hands!
How I appreciate store bought, shelled walnuts today. :)
Time marches on; the orchards and ranch were sold to a large winery many years ago. I went back to see it a couple of times, but the visits were painful. My aunt's ranch house seemed so much smaller than I remembered.
Though the orchards still extended as far as the eye could see, many of the trees were diseased or dying of old age and no longer producing like they once did. Grapevines had replaced hundreds of acres of the trees. The distant dry foothills stood out bare at the edge of the property, the view no longer shielded by the trees we used to climb and hide in, and whose fruit we would eat.
Eventually with the passage of more time, the land became too valuable to use for grape growing. It was sold. It is now a large housing subdivision.
Tender oven roasted orange squash, crunchy toasted walnuts, and brown butter sauce ~ it doesn't get much better than this for comforting fall dish. It's a delicious vegetarian dish, and also makes a good side dish.
Pasta with Oven Roasted Butternut Squash and Brown Butter-Walnut Sauce
Any bite-size Pasta you like (Farfalle, Penne, Ziti, etc.)
Sometimes I add fresh whole sage leaves to the butter as I am browning it and toasting the walnuts.