Pumpkin Taquitos with Dried Cherry Mole Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups fresh pumpkin, cubed about 1 ½ inches
1 small red shallot, chopped
1 dried chipotle chili (preferably mecca variety), crumbled
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon salt
1 teaspoon black pepper, freshly grated
Avocado oil
16 soft corn tortillas, small
Maldon salt
Fresh local ricotta cheese
Dried Cherry Mole Sauce (recipe follows)

Directions

Preheat oven to 400°.

Toss together the pumpkin, shallots, chilies, and spice in a large bowl. Toss in a few tablespoons avocado oil until lightly coated. Place on a greased baking dish and bake for about 20 -25 minutes or until the pumpkin is soft and the shallots are beginning to char. Place the pumpkin mixture in a shallow bowl and mash coarsely.

Steam the tortillas or dip in hot water before rolling the Taquitos. Place a few spoonfuls of the pumpkin mixture in each tortilla and roll tightly without cracking tortilla. Place seam side down on the baking sheet (no need to clean the baking sheet first!) Repeat until all the tortillas are used. Place in the oven and bake for another 15 minutes or until golden brown. Remove and sprinkle with a little maldon salt.

To serve, place two taquitos on a little plate with a dollop of local fresh ricotta, drizzle the Dried Cherry Mole Sauce over the top.

Dried Cherry Mole Sauce

Makes 2 cups

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
½ cup dried cherries
2 tablespoons duck fat or pumpkin seed oil
1 cup duck stock
1 ounce dark chocolate, chopped

Directions

Preheat oven to 425ËšF.

In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. Place in oven and allow the ingredients to char a bit about 5 minutes, watch it carefully. Place all charred items in a medium saucepan and add the stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and add chocolate pieces. Place in blender and blend until smooth.

DARK CHOCOLATE PUMPKIN TRUFFLES WITH SPICED PUMPKIN SEEDS

October 10th, 2012 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
2 tablespoon ground spiced pumpkin seeds
¼ cup pumpkin puree
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nut meg
½ teaspoon ground white pepper
8 ounces semisweet or bittersweet  dark chocolate, chopped
cocoa powder mixed with a little pumpkin pie spice, for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, pumpkin seeds, spices  and pumpkin puree to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder/pumkin pie spice mixture..

*Spiced Pumpkin Seeds : mix 2 cups raw pumpkin seeds with ¼ cup melted butter,  ¼ cup turbinado sugar and 1 teaspoon of the following spices: black pepper,, ginger, cinnamon, nutmeg and all spice.  Bake in a 400° oven for about 15-20 minutes or until browned and crisp.  Allow to cool before grinding.  Grind seeds as needed into a course grind like black pepper.


PUMPKIN CANNELLONI WITH CARAMELIZED PUMPKIN SPICED ONIONS AND CONCORD GRAPE SAUCE

October 10th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 fresh sage leaves, chopped fine
½ cup hazelnuts, toasted
1 teaspoon fresh nutmeg
1 teaspoon cinnamon
2 cups pumpkin, prebaked, peeled and  pureed
½ cup parmesan cheese
12  premade  fresh pasta sheets
Melted butter
Pumpkin Spiced Caramelized  Onions (Recipe Follows)
Concord Grape Sauce (Recipe Follows)

Directions

Preheat oven to 350°F.

Bake the concord grapes according to the recipe below.

Use 1 tablespoon of butter and grease a casserole dish and set aside. In a medium size sauté pan over medium heat, add 1 tablespoon butter and olive oil and cook onion until translucent, 5 to 7 minutes. Add garlic and cook for 1 more minute. Remove from heat.
In a medium-size bowl, combine the onions and garlic with the  sage, hazelnuts, nutmeg, cinnamon , pumpkin and parmesan and mix together well until all ingredients are  fully incorporated and smooth. Take each pasta sheet and spoon on the filling down the middle of the sheet in a tube shape.  Roll up the sheet and place it seem side down in the casserole dish.  Repeat with remaining pasta sheets until all are snuggly together in the baking dish.  Brush with melted butter and sprinkle a little cheese on the top.  Bake for about 20 minutes.  In the meantime prepare the caramelized onion and finish the concord grape sauce according to the recipes.  Once the cannelloni has baked for 20 minutes take it out of the oven and lay the caramelized onions over the top.  Spoon the concord grapes sauce over the tops of each of the cannelloni and place in the oven to bake for 10-12 more minutes or until the pasta sheets begin to brown.  Serve.

Caramelized Pumpkin Spiced Onions
Makes 1 cup

Ingredients

3 tablespoons olive oil
1 large yellow onion, sliced
1 tablespoon fresh sage, leaves chopped
2 teaspoons pumpkin pie spice

Directions

In a large skillet over medium  to low heat, add 2 tablespoons olive oil.  Cook onions sage and spiced slowly until onions are soft and caramelized, about 20 minutes.

Concord Grape Sauce
Makes 1 cup


Ingredients

2 cups concord grapes, destemmed but left whole
3 cloves garlic, chopped
1 tablespoon chopped red shallot
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon black pepper, freshly cracked
2 tablespoons olive oil
¼ cup honey

Directions

Pre-heat oven to 400 ° F. In a bowl toss together the grapes, garlic, shallot, and thyme leaves and sprinkle with salt and pepper. Toss with the olive oil and honey until all the grapes are well coated. Place the mixture in a glass baking dish and place in the oven for about 30 minutes or until the grapes just begin to caramelize. Push the baked mixture through a mesh strainer using the back of a spoon to push through everything you can. The mixture should be thick and jammy.

PUMPKIN ICE CREAM WITH MAPLE & SAGE GLAZED PECAN NIBBLES

October 10th, 2012 § 0 comments § permalink

Makes 4 cups

Ingredients

2 cups whole milk
1 cup heavy cream
½ cup sugar in the raw
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon vanilla extract
½ teaspoon salt4 egg yolks, whisked
1 cup pumpkin puree
Maple & Sage Glazed Pecan Nibbles (recipe follows)

Directions

In a medium sauce pan combine milk heavy, cream, sugar, and spices and bring to just about a boil. Reduce heat to a medium simmer, so that milk is just bubbling but not boiling. Pour a little of the hot milk mixture into the egg yolk mixture and whisk gently.  Repeat this step.   Whisk in egg yolk mixture to the milk, making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat and add a pinch of salt. Mix in the pumpkin puree and gently mix until well combined and smooth. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

During the last 20 minutes of the ice cream formation, add about ½ to 1 cup of the Maple & Sage Glazed Pecan Nibbles and allow to finish freezing.

Sage Glazed Pecan Nibbles

Makes 2 cups

Ingredients

2 cups raw pecans
2 tablespoons butter, melted
3 tablespoons maple syrup
2 tablespoons fresh sage leaves, chopped fine
1 tablespoon turbinado sugar
½ teaspoon salt

Directions

Preheat oven to 400° F.  Toss all of the items together in a large bowl until the pecans have absorbed all the butter and the mixture is well combined.  Place on a baking sheet, evenly distributed and bake for about 10 -12 minutes or until golden brown and crispy.  Let cool completely before using.


Pumpkin Buttercream

February 13th, 2012 § 0 comments § permalink

Makes about 2 cups (enough for about 4 dozen macarons)

Ingredients

2 large egg whites
23
Pinch salt
6½ ounces (13 tablespoons) unsalted butter, slightly cooler than room temperature, cut into 1-inch pieces
1 teaspoon vanilla extract
½ cup canned pumpkin puree (at room temperature)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Large pinch ground cloves
Orange food coloring, preferably paste or gel

Directions

Beat the egg whites in a stand mixer until they form soft peaks.
Meanwhile combine the sugar and about 3 tablespoons water in a small saucepan over moderately high heat. Bring to a boil and cook to the soft ball stage (235-240°F) on a candy thermometer.
Gradually pour the syrup into the egg whites with the mixer on a low speed. Scrape down the sides and beat on high speed until the meringue is at room temperature. Gradually add the butter and salt, scraping down the sides of the bowl regularly. Beat until completely smooth and fluffy. Gradually beat in the remaining ingredients adding enough orange food coloring to give the buttercream an attractive color. If the buttercream seems to be separating beat on high until it comes back together.

Recipe copyright by Michael Kronkl

Pumpkin Macarons

February 13th, 2012 § 0 comments § permalink

*You will need some almond flour. If you can’t buy it, you can make your own, just make sure the almonds are really dry. Seperate the eggs at least 1 hour before using or preferably the day before. And if you want to ensure all the macarons are the same size makes a huge difference here.

The recipe makes about 2 dozen 1½-inch macarons

Ingredients

215 grams (7½ ounces) confectioners’ sugar
140 grams (5 ounces) almond flour or sliced almonds
½ teaspoon ground cinnamon
100 grams (3½ ounces) egg whites (about 3 large) at room temperature
Pinch salt
25 grams (2 tablespoons) castor or superfine granulted sugar
Orange food coloring preferably paste or gel
Pumpkin buttercream (see following recipe)

Directions

Line two 18-by-13 inch cookie sheets with parchment paper adhering them to the sheets with a little butter.
If sliced, grind the almonds very fine in a food processor with about half the confectioners’ sugar, scraping regularly. Add the remaining confectioners’ sugar and cinnamon and process until very fine. Pass through a medium-coarse sieve and regrind the remaining almond bits if necessary. If using almond flour, sift together with the confectioners’ sugar.
Beat the whites and salt with an electric mixer until soft peaks form. Add the granulated sugar and beat until stiff and shiny. Add enough coloring for an attractive orange color and beat until stiff and shiny. Add enough coloring for an attractive orange color and beat until homogenous. Using a rubber spatula fold in the almond mixture in two additions until just homogenous. The mixture will deflate.
Fit a piping bag with a 38-inch (1 cm) round tip. Pipe the batter onto the baking sheets in circles about 1 inch in diameter. Let the macarons dry about 20 minutes (a little longer is OK if you need to cook them in two batches) so a little skin forms on the outside.
Preheat oven to 425°F.
Set the macarons in the center of the oven and immediately lower the temperature to 350°F. Prop the door slightly ajar with a wooden spoon or something similar. For small macarons, bake about 8-10 minutes, larger ones will take about 12-15. They are doen whe shiny and hard on the outside. When you pry one apart it should be a little moist in the middle. Set on a cooling rack and cool briefly. Remove the macarons from the parchment paper while still warm. Cool on cooling racks.
Sandwich the macarons with 1-2 teaspoons of buttercream. Set in an air-tight container and refrigerate overnight.

Pumpkin Buttercream

Makes about 2 cups (enough for about 4 dozen macarons)

Ingredients

2 large egg whites
23
Pinch salt
6½ ounces (13 tablespoons) unsalted butter, slightly cooler than room temperature, cut into 1-inch pieces
1 teaspoon vanilla extract
½ cup canned pumpkin puree (at room temperature)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Large pinch ground cloves
Orange food coloring, preferably paste or gel

Directions

Beat the egg whites in a stand mixer until they form soft peaks.
Meanwhile combine the sugar and about 3 tablespoons water in a small saucepan over moderately high heat. Bring to a boil and cook to the soft ball stage (235-240°F) on a candy thermometer.
Gradually pour the syrup into the egg whites with the mixer on a low speed. Scrape down the sides and beat on high speed until the meringue is at room temperature. Gradually add the butter and salt, scraping down the sides of the bowl regularly. Beat until completely smooth and fluffy. Gradually beat in the remaining ingredients adding enough orange food coloring to give the buttercream an attractive color. If the buttercream seems to be separating beat on high until it comes back together.

Recipe copyright by Michael Kronkl

Ginger Pumpkin Pancakes, Nutmeg Star Anise Butter & Ginger Maple Syrup

December 9th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 cup all purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons freshly grated fresh ginger
1 large egg
3/4 cup milk
3/4 cup canned or fresh pumpkin
1/4 cup yogurt
2 tablespoons butter, melted

Directions

Sift together all dry goods in a medium bowl. Next, whisk together all wet ingredients in a large bowl until smooth. Slowly add a little of the dry mix to the wet whisking as you go until all the dry mix is incorporated and the batter smooth. Add more milk for a thinner batter. Heat a well greased griddle or a skillet to medium high and cook pancakes until golden brown on both sides! Serve with nutmeg star anise butter and ginger maple syrup.

Nutmeg, Star Anise Butter: In a small sauce pan heat up butter and add one start anise and 1 teaspoon of freshly grated nutmeg. Take off heat when butter is melted and pour into a small bowl. Let sit until butter sets up again. Discard star anise before serving.

Ginger Maple Syrup: In a small saucepan heat 1 cup maple syrup and add 2 teaspoons fresh ginger, chopped fine. Let infuse on low for about 4 minutes. Take off heat and strain only if desired.

Pumkin Coffee Cake

December 8th, 2011 § 0 comments § permalink

Ingredients

Topping:

1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoon cold butter or margarine
1/2 cup chopped pecans

Cake:

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1/2 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground ginger

Directions

In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8 inch round cake pans. Sprinkle with topping. Bake at 325°F for 40-50 minutes or until a toothpick inserted neat the center comes out clean.

Recipe property of Shawona Jones.

Chocolate & Pumpkin Bread Pudding

December 8th, 2011 § 0 comments § permalink

Makes 12 ramekins

Ingredients

1 can (15 ounces) coconut milk
1/2 cup almond milk
1 can (15 ounces) pumpkin
1/2 cup brown sugar
2 teaspoons cinnamon, freshly grated
2 teaspoons nutemg, freshly grated
1 teaspoon cardamom powder
1 teaspoon salt
8 cups day old bread, cubed about 11/2 inch thick
4 ounces dark chocolate, chopped
Powder sugar

Directions

Pre-heat oven to 375°F. Grease 12 ramekins. In a large bowl whisk together the coconut milk, almond milk, pumpkin, brown sugar, and spices until smooth. Mix in the bread and the chocolate. Place the mixture in greased ramekins. Bake for about 25-30 minutes or until the tops are slightly browned. Remove from oven and take out of ramekins while warm by cutting around the mold and turning upside down onto a small plate. Dust the tops with powdered sugar.

Whole Wheat Cranberry Sage Rolls with Pumpkin Butter

December 8th, 2011 § 0 comments § permalink

Makes about 24 rolls

Ingredients

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
21/2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
1/2 cup dried cranberries
1/2 cup fresh sage, chopped fine
1/4 cup walnuts, chopped fine
2 tablespoons olive oil
Pumpkin butter (recipe follows)

Directions

In a small bowl, gently whisk together the yeast, 1/4 cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 11/2 hours. Punch the dough down and again turn onto lightly floured surface and knead a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 20 minutes. Bake rolls for about 20 minutes or until rolls are golden brown in 450° oven that has been preheated for at least an hour.

Pumpkin Butter

Makes 1/2 cup

Ingredients

1 cup pumpkin puree
1/4 cup apple cider
1 teaspoon fresh ginger, chopped fine
2 tablespoons brown sugar
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated

Directions

Place all the ingredients in a small saucepan and  mix well, heat to a medium heat and simmer for about 15-20 minutes stirring occasionally until thick. Allow to cool and let set in the refrigerator to set up.

The Pumpkin In the Rye

November 15th, 2011 § 0 comments § permalink

Makes a few drinks

This sweet and spicy cocktail is not for the meak and meager, bold flavors with a hint of sweetness showcases the hip comeback of ryes.  Unlike bourbon sweet disposition and scotch’s smoky temperament, rye is all about being bold and spicy, this drink is perfect for a crisp fall evening amongst friends, a bit extra special with a few steps, but well worth it!

Ingredients

½ cup fresh pumpkin or butternut squash, chopped fine
½  cup turbinado sugar
1 cup Newcastle brown ale or similar style beer
¼ cup sage leaves
Rittenhouse 100 Rye
Lemon juice
Angostura bitters
Ice
Maple Syrup
Sage leaves with about 2-3 inches of stem

Directions

In a sauce pan combine the pumpkin, sugar, beer and sage and bring to a boil, stirring well.  Reduce the heat to a simmer and let simmer for about 8 minutes.  Take off the heat and allow to cool completely.  Strain and set syrup aside.  In an old fashioned style glass filled with ice place about 1 ½ ounces of rye, 1 ounce of the pumpkin syrup and ¼ ounce of lemon juice and a dash of bitters, stir well.  Dip the stems of the sage leaves in maple syrup and place stem side down, in the glass for garnish.  The potent scent of the sage is the first magic to the drink!

Maple Sage Crusted Pumpkin Tart with Nutmeg Cardamom Whipped Cream

November 4th, 2011 § 0 comments § permalink

Makes 1 tart

Ingredients

For the tart

1½ cups all purpose flour
½ teaspoon salt
1 tablespoon fresh sage, chopped super fine
1 stick butter, cold and cubed
3 tablespoons maple syrup
¼ cup whole milk

For the filling

2 eggs
1 can (12 ounces evaporated milk)
¾ cup brown sugar
2 cups pumpkin puree (canned or fresh)
2 teaspoons fresh ginger, grated
2 teaspoons fresh cinnamon sticks, freshly grated
1 teaspoon fresh nutmeg, freshly grated
½ teaspoon fresh cloves, ground
½ teaspoon fresh allspice berries, ground
1 pinch (¼ teaspoon) white pepper

Directions

For the tart

In a food processor combine the flour, salt, and sage and mix well. Add the butter cubes into the flour and pulse several times until a coarse meal is formed. Add the maple syrup and pulse a few more times. Then as it is running pour in the milk until a ball is formed, which will be just about instantly. Turn off the machine and form the dough into a disc and place in a plastic bag and refrigerate at least 30 minutes.

Heat the oven to 375°F. Roll the tart dough out to fill an 8 inch deep dish tart pan (13-14 inches in circumference). Press the dough gently into the tart mold, roll the rolling pin over the top of the mold to cut off excess dough. Place in the refrigerator to chill at least 30 minutes.

Roll the pie dough out large enough to fill a 9-inch deep dish pie or tart pan (about 13-14 inches). Press gently in pan. If using a pie pan, crimp edges. If using a tart pan, roll the rolling pin over the top to cut the excess dough off. Chill the dough-filled pan in the fridge. In the meantime, in a large bowl, whisk together the eggs until beaten, add the evaporated milk and brown sugar and continue to whisk. Add the pumpkin puree and whisk or stir until totally incorporated and mixed. Add the spices and continue to mix until smooth. At this point taste the mixture and adjust spices to taste preference. Place the tart pan on a baking sheet and pour the filling into the tart dough filling the mold. Place in the oven and bake until the center of the pie is cooked through and does not jiggle loosely, the crust should be golden brown. This process could take up to 50 minutes. When a stick inserted into the center comes out clean, the tart is done. Take out of oven and allow to cool. After at least 7 minutes you can slip the tart through the ring mold. Cool at least 30 minutes before refrigerating to serve chilled. Serve with Nutmeg Cardamom Whipped Cream.

Nut Meg Whipped Cream

Makes 2 cups

Ingredients

1½ cup heavy whipping cream
½ cup sugar
1 teaspoon freshly grated nutmeg
1 cardamom pod (shells removed, seeds used)

Directions

With a mixer, mix all ingredients until whip cream with soft peaks is formed!

Panamanian Sancocho

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 chicken breast, 1 chicken wing, 1 chicken thigh and 1 chicken drumstick
Salt
Pepper
Vegetable oil (avocado oil preferred)
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 bunch green onions, chopped fine
1 jalapeno, deseeded and chopped fine
1 cup yucca, chopped in ½ inch squares
1 red pepper, chopped fine
1 medium carrot, chopped fine
1 cup chopped tomatoes
½ cup fresh cilantro, chopped fine
¼ cup fresh oregano, chopped fine
1 tablespoon ground cumin
1 cup zucchini or pumpkin, chopped, medium
1 large plantains, sliced in 1 inch sliced
Juice and zest of 2 limes
1 tablespoon hot sauce
4 cups chicken stock, or water
1 -2 ears of fresh corn on the cob, sliced in 2-inch sections
Cotija cheese

Directions

Season all the chicken parts with salt and pepper. In a large soup pan heat oil to a high heat. Brown chicken and remove from pan. Sauté garlic, onions and jalapeno until semi translucent or about 3 minutes. Add the yucca, red pepper and carrot and sauté for another 3-4 minutes. Next add the tomatoes, the fresh herbs and the cumin and mix well. Add the squash, the plaintains, the lime juice and zest, the hot sauce and the chicken stock or water and add chicken. Mix well and bring to a boil. Once at a boil turn to low and simmer for about 15-20 minutes. Add the corn pieces and simmer for another 10 minutes. Serve garnishes with cotija cheese. Serve over Arroz con Coco.

Pumpkin Tart with Maple Sage Crust and Cnadied Sage Leaves

February 3rd, 2011 § 1 comment § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

For pie dough

1 sweet pie dough recipe
1 tablespoon fresh sage, chopped
1 tablespoon maple syrup

For filling

1½ cup pumpkin, cooked
½ cup sugar
2 teaspoons fresh ginger, grated
1 teaspoon freshly grated nutmeg
1 pinch cloves, ground
1 pinch salt
3 eggs, beaten
½ cup heavy cream
Maple Sugar Fried Sage Leaves, fore garnish (recipe follows)

DIRECTIONS

Using sweet pie dough recipe, add chopped sage leaves and maple syrup to dough. Flatten into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove dough from refrigerator, and let come to room temperature, about 5 to 10 minutes, so dough rolls out easily.

Roll out dough on lightly floured surface to 13-inch round. Transfer to a tart shell with removable bottom. Trim edges, and refrigerate for another 30 minutes.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 17 minutes. Remove foil and beans, and set aside. Maintain oven temperature.

In a large bowl, combine all filling ingredients, and pour into cooled tart shell. Bake for 40 to 45 minutes or until set. Cool at room temperature. Garnish with maple dried sage leaves.

Maple Fried Sage Leaves

INGREDIENTS

2 tablespoons butter
2 tablespoons maple syrup
6-10 fresh sage leaves

DIRECTIONS

In a small sauté pan over medium-high heat, add butter and maple syrup. Add sage leaves, and fry till crispy. Remove with slotted spoon, and set aside to drain any excess. Garnish tart with fried leaves.

Spicy Pumpkin and Lentil Salad with Goat Cheese (Brown Lentils)

January 2nd, 2011 § 1 comment § permalink

Serves 6

INGREDIENTS

1 cup brown lentils
3 cups (about one 2-pound whole pumpkin) sugar pumpkin or butternut squash
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
½ teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
¼ cup mint leaves, chopped
1 tablespoon red wine vinegar

DIRECTIONS

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Serve with remainder of crumbled goat cheese on individual servings.

Pumpkin Gnocchi with Brown Butter Sage Sauce and Shaved Chestnuts

December 16th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Gnocchi:

2 cups pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
Salt
White pepper
1 teaspoon nutmeg, freshly grated

Sauce:

½ cup butter
1 tablespoon pumpkin oil
1 cup fresh sage leaves, stems removed
1½ cup chestnuts, pre-roasted, shelled and sliced thin

PREPARATION

In large pot, bring 6 cups salted water to a boil.

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness. Cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and then add pumpkin oil over medium heat; add sage leaves and fry until crispy. Remove from pan and place on plate lined with paper towels. Next, add chesnuts, stirring often while butter browns making sure butter does not burn. When chestnuts are slightly brown and tender, remove from heat and return sage leaves to sauce. Gently toss warm gnocchi with sauce and serve immediately.

Pumpkin Succotash with Stewed Clams

December 6th, 2010 § 0 comments § permalink

Serves 6 as a side dish

INGREDIENTS

1 cup turkey stock
¼ pound fresh lima beans (or dried lima beans soaked overnight)
2 tablespoons turkey fat
1 leek, washed and chopped
3 scallions, chopped (keep white and green parts separate)
2 dozen little neck clams, rinsed
½ pound pumpkin, peeled and cubed
1 ear of corn, kernels removed from cob
¼ pound sunchokes, peeled and cubed
Sea salt

PREPARATION

Boil lima beans in turkey stock until tender.

In a large skillet over medium-high heat, add turkey fat. Sauté the leeks and white part of the scallions, cook, 2 to 3 minutes. Add the clams, and sauté for a few minutes. Add the other vegetables one by one, waiting for each one to be almost cooked before adding the next. Add the boiled lima beans, and let everything cook together until all of the clams have opened.
Season with salt and garnish with reserved greens of scallions and serve.

©Recipe Property of Jacques Gautier, Palo Santo

Pumpkin Walnut Bread

November 29th, 2010 § 0 comments § permalink

Makes 1 Loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temperature
13 cup water
1½ cups sugar
1 cup sugar pie pumpkin puree, pre-roasted
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together egg and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a lof pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

Recipe by Ashton Keefe

Blissed Bread’s Roasted Pumpkin Custard Bread

November 19th, 2010 § 0 comments § permalink

Makes 2 breads

I call this recipe a “custard bread” because the additional eggs give the bread a wonderfully spongy, moist, texture. Please assume all ingredients are organic whenever possible!

INGREDIENTS

3 cups all-purpose flour sifted
1 cup whole wheat flour sifted
1 teaspoon salt
4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon clove
2 teaspoon ginger
4 eggs
2 cups packed brown sugar (I’ve made it with 1½ to 2¼ cup sugar, depending on preferences re: sweetness)
¾ cup (12 tbs) melted butter
3 teaspoon pure vanilla extract
1-2 small pie pumpkins (to make 3 cups roasted, 1 may be enough)

PREPARATION

Preheat oven to 350°F. Cut pumpkins in half, clean out seeds, spread out on tray and spray oil/butter over seeds, salt and throw in lower rack of oven (optional-but who wants to waste yummy healthy seeds) place cut side down on baking sheet and bake for approx 40 minutes (seeds will be done in 20 min). Take pumpkin out and allow to cool while assembling other ingredients. Grease and flour the loaf pans, or for a nice caramelized bottom substitute granulated or brown sugar for the flour… easy to lift the loaves out and delicious! Sift together all dry ingredients in a large bowl. In a food processor, blend the pumpkin with approx half the melted butter, streamed in the food hatch-just enough to get the pumpkin blended. This may have to be done in batches, depending on the size of your processor. I do it in a small 4 cup, and it makes 3 batches. Don’t worry if you need more butter, use whatever is necessary! Cream in mixer brown sugar, pumpkin, remainder of butter… adding in vanilla and each egg, one at a time. Blend wet into dry ingredients, being careful not to over mix.

Pour into two standard size loaf pans, two thirds of the way – this bread will rise high!

Bake until toothpick comes out dry, approx 50 minutes (ovens vary), Streusel topping (optional!). I look for any excuse to add more butter and cinnamon in a bread, what’s better than that?

Streusel Topping

INGREDIENTS

½ stick cold butter, cut in pieces
½ cup brown sugar
1 cup quick cook oats
2 teaspoon cinnamon
½ teaspoon salt

PREPARATION

Blend all ingredients in a processor or with fingers until crumbly and mixed together. Add more sugar if you like it sweeter.

Sprinkle generously over breads before baking!

©Recipe Property of Jennie Giammasi

Pumpkin Gnocchi with Apples, Chicken & Sage in a Maple Cream Sauce

November 19th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Gnocchi

2 cups (16 ounces) pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
Salt
White pepper
1 tablespoon nutmeg, freshly grated

Sauce

½ cup butter
1 tablespoon pumpkin oil
1 medium shallot
1 chicken breast, cut into thin strips
1 medium tart apple, cored and cut into cubes
1 cup fresh sage leaves, stems removed
2 tablespoons maple syrup
½ cup heavy whipping cream
Salt
Freshly grated nutmeg
White pepper

PREPARATION

In large pot, bring 6 cups salted water to boil.

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness; cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and pumpkin oil over medium heat, add shallots and chicken and cook for about five minutes until chicken is cooked through, add the apples and cook a few more minutes until apples are tender. Next add the sage leaves and sauté about 1 minute add the maple syrup and stir well. Mix in the heavy cream and season with salt & Nutmeg and white pepper. Gently toss warm gnocchi with sauce and serve immediately.

Roast Pumpkin Soup with Sweet and Spicy Pumpkin Seeds

November 9th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons butter
2 tablespoons olive oil
2 large carrots, chopped
1 large onion, chopped
1 (2-pound) pumpkin, peeled, seeded and chopped (about 6 cups) and roasted
6 cups vegetable broth
3 whole star anise
2 teaspoons cinnamon
1 teaspoon allspice
½ teaspoon grated fresh nutmeg
½ cup heavy cream
¼ cup maple syrup
Autumn Spiced Pumpkin Seeds, for garnic, recipe follows

PREPARATION

Melt butter in Dutch oven over medium-high heat. Add carrots and onion, sauté until tender, about 8 minutes. Add pumpkin, vegetable broth, star anise, cinnamon, allspice and nutmeg. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard Star anise. Purée soup in batches in blender and return back to Dutch oven. Stir in cream and maple and bring soup back to simmer. Season to taste with salt and pepper. Serve immediately.
(Can be made 1 day ahead. Chill. Bring to simmer before serving, thin with more stock, if desired.)

Autumn Spiced Pumpkin Seeds

INGREDIENTS

½ cup raw pumpkin seeds
2 tablespoons butter, melted
2 tablespoons maple syrup
½ tablespoon cinnamon
½ teaspoon grated fresh nutmeg
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon cayenne

PREPARATION

Preheat oven to 400°F.
Toss pumpkin seeds with butter, maple syrup and spices and place on a baking sheet. Bake for 15 minutes or until golden brown and toasted. Let cool.

Pumpkin Sage Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1¾ cups chicken broth
1¾ cups water
1 medium yellow onion, chopped
1 tablespoon olive oil
¼ cup fresh sage leaves, chopped
1 tablespoon sugar
2 cups fresh pumpkin, peeled and seeded, cut into ¼-inch cubes
¾ cup Arborio rice
½ cup Parmesan Reggiano, grated
1 tablespoon unsalted butter
Freshly grated nutmeg
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat chicken broth and water until warm and simmer while making risotto. In a separate large saucepot, sauté onion in oil until translucent, 5 to 7 minutes. Add sage, sugar and pumpkin. Then add rice, cook stirring constantly, for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat, and finish with cheese, butter, grated nutmeg and season with salt and pepper. Serve immediately.

Ginger Squash Cake

November 4th, 2010 § 0 comments § permalink

Recipe adapted from Susan G. Purdy

Makes 1 Bundt Cake

INGREDIENTS

2 tablespoons unsalted butter, softened
313 cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoons ground ginger
½ teaspoon ground allspice
1½ cups sugar
1¼ cups dark brown sugar, packed
1 cup canola oil
5 large eggs, beaten
2 cups baked Sugar Pie pumpkin or Kabocha squash
23 cup buttermilk
2 tablespoons fresh ginger, chopped
Orange Ginger Glaze, recipe follows
Chopped walnuts, optional

PREPARATION

Preheat oven to 350°F. Prepare a Bundt pan with softened butter. Sift all dry ingredients in a large mixing bowl. In a separate bowl, add sugars, canola oil and eggs, mix well. Add to dry ingredients and mix just until combined. Next, add pumpkin, buttermilk and ginger and combine. Pour all ingredients in the prepared Bundt pan and cook for 40 to 45 minutes (test with tooth pick, until it comes out clean). Cool and poke holes on top of cake for Orange Ginger Glaze. Drizzle glaze over top and add chopped walnuts. Serve once cooled.

Orange Ginger Glaze

INGREDIENTS

1½ cup powdered sugar
2 tablespoons honey
1 tablespoon fresh ginger, chopped superfine
1 pinch salt
¼ tablespoon vanilla extract
3 tablespoons heavy cream
zest of one orange
1 to 2 tablespoons orange juice

PREPARATION

In a medium-size bowl, add all ingredients and combine until pourable consistency.

Ginger Squash Cake

Pumpkin Walnut Bread

October 18th, 2010 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temparature
13 cup water
1½ cups sugar
1 cup canned pumpkin puree
½ vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a loaf pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

©Recipe courtesy of Ashton Keefe.

Pumpkin Maple Soup with Autumn Spiced Pumpkin Seeds

October 11th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons butter
2 teaspoons cinnamon
1 large onion, chopped
1 teaspoon all spice
2 large carrots, peeled and chopped
½ teaspoon grated fresh nutmeg
2 (2-pound) pumpkin peeled, seeded, chopped (about 6 cups)
½ cup whipping cream
4 cups vegetable broth
¼ cup maple syrup
2 star anise Salt and freshly ground pepper

For garnish, recipes follow
Autumn Spiced Pumpkin Seeds
Cranberry Sage Pecan Pesto
Red Basil Ginger Almond Cinnamon Pesto

PREPARATION

Melt butter in Dutch oven over medium-high heat. Add onion and carrots, sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and star anise, cinnamon, allspice and nutmeg. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard star anise. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and maple syrup . Bring to simmer and season to taste with salt and pepper.

(Can be made 1 day ahead. Chill. Bring to simmer before serving, thin with more stock, if desired.)

Autumn Spiced Pumpkin Seeds

INGREDIENTS

½ cup pumpkin seeds
2 tablespoons butter, melted
½ tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon allspice
3 tablespoons maple syrup

PREPARATION

Preheat oven to 400ËšF.
Toss pumpkin seeds with butter and spices, place in oven, 15 minutes or until crisp and golden. Let cool.

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