New Hampshire Pumpkin Soup

INGREDIENTS

1 kilo pumpkin, peeled and sliced into cubes

1/2 cup butter

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1/2 teaspoon nutmeg

750 milliliters fresh milk

2 tablespoons brown sugar

Salt and pepper

Grated Cheddar cheese for garnish

Chopped cilantro for garnish

PROCEDURE

In soup pot, saute pumpkin in butter. Lower heat and cover pot. Cook until pumpkin becomes tender then add all spices. Cook for a few minutes then add milk.

Mix in sugar. bring mixture to a boil then season with salt and pepper. Let soup cool then puree in blender or food processor; strain. Reheat in soup pot. Garnish with cheese and cilantro.

Steamed Whole Fish

INGREDIENTS
1 pound sea bass, perch or lapu-lapu
2 slices ginger root, peeled and shredded
2 pieces spring onion, chopped
2 ounces cooked ham, chopped
2 pieces Chinese dried mushrooms, soaked, squeezed dry, stalk removed, chopped
2 ounces bamboo shoot, sliced
3 tablespoons sherry
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt

PROCEDURE
Clean fish and remove scales. Slice both sides diagonally 1/2 inch deep. Dry fish well and place on plate. Put ginger, spring onion, ham, mushroom and bamboo shoot on top of fish. Mix sherry, soy sauce, sugar and salt in jug and pour over fish. Steam for 15 minutes and serve hot.

Creamy Caramel Nuts

INGREDIENTS
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup light cream
2 tablespoons light corn syrup
1 tablespoon margarine
1 tablespoon vanilla
2 cups walnut halves

PROCEDURE
In saucepan, combine sugar, cream and syrup. Cook until a little mixture dropped in cup of cold water forms into a soft ball. Add margarine and vanilla. Let cool at room temperature. Do not stir until luke warm. Beat just until mixture begins to lose gloss.

Stir in nuts until all are well coated. Turn out onto waxed paper. Separate nuts with spoon or two forks. Let stand until cool and firm.

Belgian Waffles

INGREDIENTS

2-1/4 cups all purpose flour

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1 teaspoon baking powder

150 grams sweet butter, softened

2 eggs

1 tablespoon rum

PROCEDURE

Sift dry ingredients into bowl. Make a well in the center and put softened butter eggs and rum. Gradually mix dry and liquid ingredients. Let mixture stand at room temperature. Divide into small balls the size of 2 tablespoons. Cook in waffle iron. Cool on rack and store as for cookies.