Soiree Floral

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Tasty Tuesday – Stuffed Acorn Squash

We’re back with another edition of Tasty Tuesday.  There is still a pop of color in the trees here in CT and the days are crisp.  It definitely has me turning my thoughts towards Thanksgiving.  
We often cook the same traditional recipes for Thanksgiving every year, and I love that.  We only cook them on that day (we really should cook them more often!) and we savor every bite.  I do try, however, to sneak in one new dish.  I stumbled on this recipe as I was flipping through the latest issue of Martha Stewart Living Magazine.  It looked tasty, different, and I realized I’ve never, ever had acorn squash.  What a shame, because this recipe is so amazing that I’ve already made it twice!  It’s definitely a bigger portion and works well for a fall dinner also (it’s vegetarian but you could easily add a portion of protein for a full meal).   Try it out and see what you think!  This is definitely staying in my rotation of fall faves.
Recipe for Roasted Squash with Shallots, Grapes and Sage
Here are a few images from trying out the recipe

Flower Friday – Trailing Bouquets

Trailing bouquets have become en vogue, especially since The Royal Wedding.  Long gone are trailing bouquets of the past that were so structured, stiff, formal, and more often that not a bit gawdy.  Now, when we see an ad campaigns from the likes of BHLDN, we see a soft, romantic bohemian feel.  Bouquets that are a little wild, full of texture and voluminous.  They look great with so many of the designer gowns in the market today.  We rounded up a few of our favorites that we’ve done to give inspiration to those brides trying to decide on their type of bouquet.

Tasty Tuesday – Fall Inspired Hummus

You might recall, we did a post this summer on homemade hummus – the Soiree girls are all about hummus (If you missed our summer post, you can read all about Kelsey’s homemade hummus here) and believe it or not, we’re still not sick of it! 

To celebrate the end of our wedding season, we enjoyed lunch at Cru on a crisp fall day.  This was where we first had the inkling for fall hummus! Erin Zircher prepared such a delicious butternut squash hummus, we couldn’t wait to get our aprons on and our hands in the kitchen!

Here’s our top 3 Fall Inspired Hummus Recipes:

Sweet Potato Hummus
This recipe is from A Simply Raw Life
Sweet potatoes are a packed with Vitamin A & C, Potassium and Calcium. This recipe is an easy way to sneak more vitamins into your diet in a fun and easy way!

Ingredients:
2 Medium Sweet Potatoes – Steamed
2 tbs. Olive Oil
2 tbs. Tahini
3 Cloves of Garlic
Juice of 1 Lemon
Zest of 1/2 a Lemon
1/2 – 1 tsp. Cayenne Pepper (some like it hotter than others!)
1/2 tsp. Paprika
1/2 tsp. Cumin
Sea Salt to taste
1/4 Cup of Water

Once the potato is cooked and cooled, scoop it out of the skin and toss in your food processor.
Add all other ingredients except the water. Blend until smooth.
Slowly add in the 1/4 cup of water until you’ve reached your desired consistency.
Taste test, and adjust spices or salt to taste. Blend some more, then enjoy
with veggies, crackers, pretzels or bread.

Pumpkin Hummus
It’s that time of year… the Pumpkin Spiced Latte is back, Halloween has passed and Thanksgiving is right around the corner. Here’s a recipe we found that is healthy and keeping with the pumpkin season.
This recipe came from Bakeaholic Mama.

Ingredients:
1 – 15oz. can of Chickpeas, drained and rinsed
1 Cup of Pumpkin Puree (kudos to you if it’s homemade!)
1 tbs. Tahini
1 tbs. Olive Oil
1 tbs. Lemon Juice
1/2 tbs. Maple Syrup
1/4 tsp. Salt

Ready? This one is SO easy!

Toss everything into your food processor and blend, blend, blend until smooth!
Top with roasted pumpkin seeds and enjoy with pretzels, naan, or your favorite crackers.

Roasted Squash Hummus
This recipe came from zenbelly.

Ingredients:
3lbs. of Squash (Butternut or your favorite hard squash)
1 tbs. Olive Oil
1/4 tsp. Salt
1 tsp. Smoked Paprika
1 Cup Tahini
1/4 Cup Lemon Juice
1 Cup Olive Oil (the tbs. above is used when roasting squash)
Optional: 1/8tsp. Chipotle (or use more paprika for a milder flavor)

Now that you’ve got all your ingredients together… you’re ready to roll!

Preheat oven to 425.
Slice your squash in half and scoop out the seeds. Sprinkle with olive oil, salt and smoked paprika and arrange on a baking sheet. Roast for 45 minutes – 1 hour, until very soft.
Once cool enough to handle, scoop out the squash into a blender or food processor.
Add lemon juice, tahini and chipotle or paprika. Blend until smooth.
Drizzle in the olive oil a little bit at a time, and continue to blend until smooth.
Taste test – feel free to add more chipotle, paprika, cayenne, lemon juice or salt and season to taste.
Serve with veggies or pretzels or crackers of your choice!

We’re in the kitchen now, taste testing away!
Can’t wait to share more recipes on our new Tasty Tuesday weekly feature.

Until next time,
Julie

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Contact Soiree Floral

Office: 28 Centre Street
(by appointment only)
Mail: Post Office Box 3350
Nantucket MA 02584
Phone: 508.228.6684
Email: hello@soireefloral.com