Recipes & Food Styling
Oktoberfest Supper- Pretzels and Pumpkin-Filled Pasta
Ein Prosit! Oktoberfest-ing for supper on this gorgeous fall evening!
Always wanted to make pretzels, and this Pampered Chef kit is perfect! Simple, but putsy enough that it makes you feel a sense of accomplishment, and it is a fun project for kids!
Had some coarse salt on hand, and that really made all the difference- just like the ones in Philly! When I lived in Philly, I loved to bring Philly Pretzel Factory pretzels to work for special events and treats for co-workers!
Made a fantastic cream sauce for the pumpkin pasta: cream, butter, pinot grigio, pink Himalayan sea salt and freshly ground pepper and a little nutmeg. Farm-fresh diced red bell pepper and a clove of garlic from Creekside Natural Farm.
I don’t use flour or corn starch in my sauces, but a little freshly grated provolone cheese.
A little bit of end-of-season lemon verbena sprinkled on top for garnish! Best ingredient of all: Juice of one fresh lemon makes it bright, bright bright! So good!
Bought these beer steins right from the restaurant in Mainz, Germany on a September visit years ago. Around the corner from the Gutenberg Museum. Wish I remembered the name of the restaurant. They sold me a set of six in the box they came in to the restaurant, and I love them!
Cream Sauce for Pumpkin Pasta
2 tablespoons butter
1 small carton heavy whipping cream
1 cup pinot grigio
Juice of one fresh lemon
Pink Himalayan sea salt, to taste
Freshly ground black pepper, to taste
Ground nutmeg, to taste.
1 red bell pepper, diced
1 cup fresh spinach
1 clove of garlic, diced
1 cup freshly grated provolone cheese.
Lemon verbena or other fresh herbs for garnish
In frying pan on stovetop, melt butter; add cream and wine and lemon juice and bring to roiling simmer. Add remaining ingredients, other than garnish, and cook sauce for 25 to 30 minutes.