Sweet And Crumby

Baking, a Love Story


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A Parade Of Halloween Treats and Meals…

I am a bit of a Halloween addict I am afraid and when perusing my own blog, I realized just how many recipes I have posted for Halloween inspired food. So here is the parade…and an easy spot to find all the fun and scary food you are looking for…

Blood-Red Heirloom Tomato Soup with Vampire Fang Grilled Cheese

A Spider Webbed Chocolate Macaroon Bundt Cake from Cooking Light
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39 Comments

A Parade of Soups to Warm You Up

Is it freezing where you are…literally? So much of the country right now is under so many feet of snow…and a nice, hot bowl of soup may be just what is called for, and perhaps a Hot Buttered Rum to boot or a one way ticket to somewhere warm.  If I were near you, I would gladly bring you over a pot of one of my soups…I love to make soup. It’s therapeutic if you ask me.

So here they are in all of their glory, my semi-famous S&C soup line-up…
Sausage and Kale Soup with potatoes and carrots…so full of heartiness that it will surely knock you out of your winter blues.

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11 Comments

A Parade Of Halloween Treats and Meals…

I am a bit of a Halloween addict I am afraid and when perusing my own blog, I realized just how many recipes I have posted for Halloween inspired food. So here is the parade…and an easy spot to find all the fun and scary food you are looking for…

Blood-Red Heirloom Tomato Soup with Vampire Fang Grilled Cheese

Continue reading


21 Comments

Scary Treats for a Scary Feast

As Halloween fast approaches, it’s time to break out the uber scary treats to fright and delight your guests.

To warm up your goblins before their adventure, you may want to serve some Grilled Cheese Fangs dipped in Blood-Red Heirloom Tomato soup.

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16 Comments

A Parade Of Halloween Treats and Meals…

I am a bit of a Halloween addict I am afraid and when perusing my own blog, I realized just how many recipes I have posted for Halloween inspired food. So here is the parade…and an easy spot to find all the fun and scary food you are looking for…

Blood-Red Heirloom Tomato Soup with Vampire Fang Grilled Cheese

Continue reading


73 Comments

Vampire Fangs in Heirloom Tomato Soup

This Heirloom Tomato soup is honestly the best soup I have ever eaten.  I kicked your average tomato soup up a notch by adding Heirlooms to the Hothouse Tomato bunch and ended up with an addicting soup that has already got me planning my next batch of it.

Soup that you dream about all the next day,  knowing it’s in your fridge and just waiting to be dunked into by a rustic grilled cheese sandwich.

Heirloom Tomato Soup for Blood Sucking Vampires!
 Serves 5-6 bowls
3 tablespoons good olive oil
1 red onion, chopped
2 carrots, peeled and chopped
3 cloves minced garlic
1-2 Large Heirloom Tomatoes, chopped (not peeled)
4 medium-large vine ripened tomatoes, chopped (not peeled)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup chopped fresh basil leaves,
3-4 cups “no chicken” vegetarian broth or chicken broth
2 t. sea salt or to taste
2 teaspoons freshly ground black pepper
3/4 cup half and half or whole milk
Toasted grilled cheese points for serving along side
Possible toppings: nonfat Greek yogurt, dolloped or put in a pastry bag, fitted with a small, round tip and swirled on; chopped fresh basil, grated cheddar if you are not serving with grilled cheese, grated gruyere on a crouton on top of soup.
*Add a few drops of red food coloring if you want your soup “red” for “vampire blood”.

For the Soup: Heat the olive oil in a large, heavy-bottomed stock pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes until very tender.  You want the onions to be carmelized. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes begin to break down and are very soft.

 Add the half and half to the soup, stir and process the soup through a food mill into a bowl, discarding only the dry pulp that’s left.  Or if you don’t have a food mill, roll up your sleeves for the following steps: Send it through a blender in small batches. LEAVE THE LITTLE CIRCLE IN THE TOP of your lid open or off and PLACE A CLEAN TOWEL OVER THE HOLE or you will get burned. I have an immersion blender and I just pureed the soup with that. Then push your soup through a large sieve or strainer. This took me a while, like 15 solid minutes of forcing the soup through the strainer but it was SO worth it. Really.

Reheat the soup over low heat just until hot and serve with any of the suggested toppings and a grilled cheese sandwich…cut in tooth shapes if you want it for a Halloween themed dish.  Enjoy…I know you will!