YORK, Pa. — Olivia's celebrates fall with a recipe for an earthy autumn dish.
Fire-grilled lamb kabobs are served with Tahini Roasted Pumpkin and rice pilaf.
A Poisoned Apple cocktail reminds us that Halloween is just around the corner.
Meal
Roasted Pumpkin Blend
Ingredients
Extra virgin olive oil
Coriander
Sea salt
Black pepper
Allspice
Curry
Directions
Whisk everything together.
Tahini Roasted Pumpkin
Ingredients
1 pumpkin, seeds and skin removed, cut into wedges
2 tablespoons, extra virgin olive oil
1/2 cup, tahini
3 tablespoons, maple syrup
1 teaspoon, turmeric
1 teaspoon, ground ginger
1 teaspoon, ground cinnamon
2 tablespoons, apple cider vinegar
Pinch, black pepper
Pinch, sea salt
Pinch, ground allspice
Pinch, ground curry
2 teaspoons, ground coriander
4 tablespoons, fresh mint, finely chopped
1/2 cup, walnuts, chopped and toasted
1/2 cup, craisins, chopped
2 tablespoons, water
Directions
Place the pumpkin wedges on a parchment-lined baking sheet. Brush on the Roasted Pumpkin Blend. Roast the pan in an oven preheated to 350 degrees Fahrenheit for approximately 20 minutes or until the wedges are fork-tender. Remove the pan from the oven. Place the pumpkin on a serving platter. Drizzle it with Tahini Sauce all over. Garnish the pumpkin with chopped craisins.
Tahini Sauce
Ingredients
Tahini
Apple cider vinegar
Maple syrup
Turmeric
Ginger
Cinnamon
Sea salt
Black pepper
Water
1 tablespoon, Coco Lopez cream of coconut
Directions
Whisk everything together.
Cocktail
Poisoned Apple
Ingredients
Smirnoff Caramel Apple Vodka
Green Apple Pucker
Liquor 43
Fresh squeezed orange wedge
Grenadine
Fanta Haunted Apple Soda
Directions
Fill a glass with ice. Add the Smirnoff, Green Apple Pucker and fresh orange. Shake the drink. Top it off with Fanta. Fill a syringe with grenadine and Liquor 43, then slowly release it into the cocktail.
