Caramel Popcorn

This corn is so crunchy and sweet. I love to add it to my unsweetened Cheerios in the morning - they provide just enough sweetness. You can also add some toasted nuts and dried fruit and have really tasty trail mix.

I make popcorn in a machine that pops it with hot air and no oil. I use 10 tablespoons of kernels to make 16 cups of popcorn.

Caramel Popcorn

16 cups popcorn
2 tablespoon molasses
1 cup light brown sugar
1/4 cup unsalted butter
1/4 cup olive oil
1/4 cup honey
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Preheat the oven to 200 F and line a baking sheet with parchment paper or silpat. Set the popcorn in a really big bowl.

In a saucepan, combine molasses, sugar, butter, oil, honey and salt. Bring to a boil and boil for 5 minutes. Be sure to stir occasionally. Add the baking soda and stir until foamy. Pour over the popcorn and toss to coat with a rubber spatula. Turn onto the baking sheet.

Bake for 30 minutes, occasionally turning the corn. Remove and toss every 5 minutes until cool.

Break into pieces and store in airtight container.

Pumpkin Soup in a Pumpkin

Pumpkins are so cheap at this time that I had to buy a bunch of them. I made some pumpkin and I thought that it would be great to served in a pumpkin 'soup bowl'.

Get a pumpkin that is 8 to 10 pounds and sits nicely on a flat surface.

Pumpkin Soup in a Pumpkin

2 tablespoons butter

3 tablespoons all-purpose flour

1 tablespoon curry powder

1/4 teaspoon freshly grated nutmeg
4 cups vegetable or chicken broth or water
30 ounces pumpkin, canned or cooked cubes of pumpkin

1 1/2 cups half-and-half or coconut milk
2 tablespoons soy sauce
salt and pepper, to taste

Cut the top off and trip the sides with a peeler. Be careful not to remove too much because the cap will be too small. Scrape out the seeds and pulp with a spoon and brush the inside and outside with olive oil. Place the shell (up) and cap (cut side down) on a baking sheet and bake the pumpkin for 1 hour at 325 F. The pumpkin should be firm enough to hold the soup, firm to the touch.

While the pumpkin is baking, make the soup. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook for a couple of minutes and then slowly add the water or broth. Bring to a boil and add the pumpkin and half-half. Bring to a simmer and then puree the soup (if using cubed pumpkin) and add soy sauce, salt and pepper.

Heirloom Tomato Pizza with Pesto and Balsamic Syrup

I bought heirloom tomatoes yesterday for a very good price. They were so pretty that I make pizza with them. It is really easy to make and tastes very yummy.

To make Balsamic Syrup, just reduce balsamic vinegar by half. I do this outside because the evaporated vinegar will make your eyes sting.

Heirloom Tomato Pizza with Pesto and Balsamic Syrup

8 ounces raw pizza dough that you like

1/2 -3/4 cup pesto (check out the one on my blog)

Heirloom tomatoes, cut 1/4 inch thick and seeded (about 3 or 4 large ones)

Balsamic syrup

Preheat oven to 400 F. Stretch out the pizza dough to about 1/4 inch thickness. Brush with olive oil and place on a pizza stone. Bake until golden, remove and cool.

Spread pesto on top, arrange the tomatoes and drizzle with balsamic syrup. Cut with a serrated knife and serve right away.