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Canard, Inc. Offers Up Some Tasty Recipes

Originally Posted: November 22, 2010


The Pumpkin Smash. (Canard, Inc.)

Southampton - Canard, Inc., who recently designed menus for Fashion's Night Out (Levi's, Kiehl's, DeBeers, Dolce & Gabbana, etc.), the amfAR "Inspiration Gala" at the The New York Public Library, the Battery Conservancy 15th Anniversary Gala, and the Marina Abramovic Exhibit Closing Party at the MOMA, offers some tasty recipes for the holidays.

Pumpkin Smash

Ingredients:
 • 1 1/2 oz Manuka Honey Vodka
 • 1 1/2 oz Stoli Vanilla Vodka
 • 1 tbsp. of canned pumpkin
 • 1/2 oz simple syrup
 • Pumpkin pie spice mix
 • Splash of Liquor 43 (or any vanilla liquor)


Directions:
Heat simple syrup with pumpkin pie spices to infuse, then cool. Once cooled, mix all ingredients and serve. Garnish with cinnamon stick.


Fire-Roasted Tomato Soup

Makes four large bowls or eight cups of soup

Ingredients:
 • 3 pounds plum tomatoes, halved lengthwise and cored
 • 6 tbsp. olive oil
 • 2 tbsp. minced garlic
 • pound onion, chopped finely
 • pound carrots, chopped finely
 • pound celery, chopped finely
 • 1 tbsp. finely chopped fresh thyme
 • tsp. dried crushed red pepper flakes (you may increase or decrease this according to personal taste)
 • 6 cups low-salt or lightly salted chicken broth
 • 6 tbsp. chopped fresh basil
 • Salt
 • Black pepper, ground fresh

Directions:
Preheat the oven to 375F. Place the tomatoes, cut side up, on a large baking sheet. Sprinkle with salt and black pepper; drizzle tomatoes with half of the olive oil. Roast until tomatoes are lightly browned and tender, about one to one and half-hours. Transfer the tomatoes and any juice from the pan to a food processor and process into a slightly chunky consistency using the 'pulse' feature. Reserve. Heat the remaining olive oil in a large pot over medium-high heat. Add the mirepoix of onion, carrots, celery, and garlic and sauté until lightly caramelized to bring out the natural sweetness of the vegetables. Stir in the tomatoes, thyme and crushed red pepper. Add chicken stock and bring to a boil. Reduce the heat and simmer uncovered reducing the soup until it thickens slightly, about 20 to 25 minutes. Remove from the heat. Prior to serving, reheat the soup over medium-high heat until warm. Remove from the heat, stir in the fresh basil and serve immediately. You may garnish with fresh basil or croutons.




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