From Ricardo and Friends on the Food Network

Cream of Cheddar Cauliflower and Apple Soup

• 1 cup leeks, chopped
• 1 x clove garlic, chopped
• 3 tbsp butter
• 4 cups cheddar-cauliflower, cut in clumps
• 1 cup potatoes, peeled and cut into clumps
• 5 cups chicken broth
• 2 x Cortland apples, peeled, piped and sliced
• 1/4 cup 35% cream
• chives, minced
• salt and pepper

Cheddar Croutons

• 8 x slices baguette bread cut at an angle
• olive oil
• 1/2 cup strong cheddar cheese, grated
• 1 x clove garlic
• salt and pepper

Directions:

Cream of Cheddar Cauliflower and Apple Soup

1. In a saucepan, cook leeks and garlic in butter until tender. Season with salt and pepper.
2. Add the cheddar-cauliflower, potatoes and broth. Bring to a boil and let simmer uncovered for 10 minutes.
3. Add the apples and continue cooking for 10 minutes.
4. Use a mixer to reduce to a puree. Add the cream. Adjust the seasoning.
5. Serve with cheddar croutons.

Cheddar Croutons

1. Position the oven rack in the center of the oven. Preheat the oven to 350 °F (180 °C)
2. Place the bread on a baking sheet. Brush with oil. Season with salt and pepper. Bake for about 10 minutes or until the croutons are golden brown. Let cool and rub each crouton with the garlic clove.
3. Preheat the oven to broil. Put 1 tbsp (15 ml) of cheese on each crouton and broil. Serve immediately.

Pomengranate Ginger Muffins

Pomegranate Ginger Muffins

Ingredients
2 cups all-purpose flour
About 2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup minced crystallized ginger
1 teaspoon grated lemon peel
11/4 cups pomegranate seeds
1 cup milk
1 large egg
About 1/4 cup (1/8 pound) butter or margarine, melted and cooled

Instructions
In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.

In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.

Spoon batter into 12 (21/2-inch-wide) or 24 (13/4-inch-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.

Bake in a 425-degree F oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool.

Per 2-1/2-inch muffin: 215 calories, 27% (57 calories) from fat; 3.5 g protein; 6.3 g fat (3.6 g sat.); 37 g carbohydrates (0.9 g fiber); 290 mg sodium; 34 mg cholesterol.

Yield: 12 (2-1/2-inch) or 24 (1-3/4-inch) muffins

Eggplant and Pomengranate Recipe

Fesenjan-e Bademjan
(Eggplant & Pomegranate Braise)

Queen Esther, the Persian queen who is the heroine of the Purim holiday, kept her Jewish background hidden while living in the Court of King Ahashuerus. It is now suggested that she may have done this by eating a vegetarian diet. It is this reason, as well to as give hope to Jewish vegetarians everywhere looking for tasty special occasion recipes for Jewish holidays, that this main course Purim dinner recipe is included in our Purim recipe files.

This eggplant dish with a honey walnut sauce is exotic. the walnuts are used as a thickening agent, the pomegranates for sourness, and the honey as a sweetener. the result is a delicate sweet-and-sour flavor that is typically Persian. Asian eggplants, pomegranate juice and pomegranate paste are available at Iranian market and the Middle Eastern or Ethnic specialty sections of some major grocery stores.

Peel eggplants and remove stems. Salt, let sit for at least 20 minutes, rinse and squeeze out water. Slice into 1 in. thick rounds.

Heat 4 tbsp. oil in deep skillet over medium heat. Add eggplant, and saute on all sides about 15 minutes or until golden brown. Remove eggplants from skillet and drain on paper towels and set aside. Add remaining oil to skillet and reheat over medium heat.

Add onion and saute until golden brown (10-14 minutes). Add garlic for last few minutes of browning onions and continue cooking. add cumin, cannamon, salt, pepper, turmeric, crushed red pepper, parsley, cilantro (or lemon basil or fresh oregano) and fresh mint and saute for another 5 minutes. Remove from heat and set aside.

Grind walnuts in food processor until very fine, or else sauce will be gritty. Combine walnuts with dluted pomegranate paste and honey, as needed, and stir until sauce is smooth.

Pour sauce into skillet. Return eggplants and seasoning to skillet, reduce heat to low, cover and simmer mixture for 30 minutes or until eggplants are tender, stirring occasionally with a wooden spoon. If sauce is too sour, add more honey or brown sugar to taste.

Spoon onto serving dish or plates, and garnish with herb leaves and pomegranate seeds, or any combination of the optional garnishes of friend eggplant rounds or crispy onions. Serve with couscous or rice , warm flat bread and a fresh green salad.