Halloween is typically a low-key holiday at our house: I put up some window clings, buy a bag of candy, and then eat the candy after trick-or-treaters fail to materialize. This year, I aimed a bit higher, and in addition to buying another set of window clings, I hosted a little pre-Halloween dinner party. I made placecards for the first time since my wedding and for after-dinner entertainment, my sister Rachel and I crafted fall wreaths (Martha Stewart, watch out!). For food, we had a salad with lettuce, tomatoes, and carrots from our last CSA share; Cracked Wheat Crusty Loaves from Beatrice Ojakangas' Great Whole Grain Breads; wild rice soup (see recipe below); and a build-your-own caramel apple bar with caramel, pecans, and whipped cream.
Wild Rice Soup with Maple Syrup
Adapted from Saveur magazine
Serves 6
Ingredients:
- 6 cups chicken broth
- 2/3 cup wild rice
- 2 cups whole milk
- 1/4 cup all-purpose flour
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon pepper (more to taste if desired)
- 1 cup diced shallots
- 2 cups thinly sliced button mushrooms
- 2 tablespoons maple syrup
- salt, to taste
In a Dutch oven, bring broth and rice to a boil. Reduce heat to medium-high, cover, and cook, stirring occasionally, for 40 minutes.
Meanwhile, whisk the milk, flour, thyme, and 1/2 teaspoon pepper together in a small bowl. Whisk the milk mixture into the soup. Add the shallots and mushrooms and cook, stirring occasionally, until soup has thickened and mushrooms and rice are tender, about 15-20 minutes. Stir in maple syrup and pepper and salt to taste.
