Cape May Calabaza Food

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CALABAZA SOUP: SOPA DE CALABAZA



Calabaza Soup: Sopa de Calabaza image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

Olive oil, for drizzling, plus 1/4 cup
2 pounds calabaza, peeled and cut in large pieces
Salt and freshly ground black pepper
2 white onions, large dice
1 green pepper, large dice
1 red pepper, large dice
2 cloves garlic, crushed
6 plum tomatoes, quartered
2 cups white wine
2 quarts chicken stock
2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish
1/2 bunch thyme, about 12 sprigs, leaves picked

Steps:

  • Preheat oven to 350 degrees F.
  • Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
  • In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
  • Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

CAPE MAY CALABAZA



Cape May Calabaza image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 pound calabaza, peeled and cut into 3/4-inch cubes
1/4 pound dried apricots, minced
1/2 cup freshly squeezed orange juice
1 teaspoon brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees. Rub the inside of an ovenproof casserole with a bit of oil or spray it with cooking spray to prevent sticking. Add the calabaza, apricots, and orange juice. Sprinkle with the brown sugar and cinnamon and dot with butter. Cover with aluminum foil and bake for 30 minutes, or until the calabaza is fork tender. Serve hot.

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