Can we start a thread on gresh pumpkin recipes? At 10 and 25 cents for a pie pumpkin, I
- Thread starter dawnnys
- Start date
DawnNYS - I actually prefer using canned pumpkin for pumpkin pie - here is a very interesting
article on the subject with recipes from Leslie Mackie of Macrina Bakery & Cafe fame. She combines fresh and canned pumpkin.
Thought you might enjoy the article.
http://seattletimes.nwsource.com/html/foodwine/2003321004_sugar25.html
article on the subject with recipes from Leslie Mackie of Macrina Bakery & Cafe fame. She combines fresh and canned pumpkin.
Thought you might enjoy the article.
http://seattletimes.nwsource.com/html/foodwine/2003321004_sugar25.html
richard-in-cincy
Well-known member
Dawn, look at the Egyptian Candied Pumpkin Custard at post 16225...
When I served it, there was a stunned silence when everyone took the first bite and stared wide-eyed at each other as they experienced the new tastes in their mouth. That was followed by the groans of ecstasy. A rare feat to pull off in that crowd!
This one is a keeper and I will be making it instead of pumpkin pie for Thanksgiving.
Actually, I'm going to bake the dessert in a pie shell and serve it as Egyptian Pumpkin Pie. LOL
http://eat.at/swap/forum1/132944_REC__Egyptian_Candied_Pumpkin_Custard
When I served it, there was a stunned silence when everyone took the first bite and stared wide-eyed at each other as they experienced the new tastes in their mouth. That was followed by the groans of ecstasy. A rare feat to pull off in that crowd!
This one is a keeper and I will be making it instead of pumpkin pie for Thanksgiving.
Actually, I'm going to bake the dessert in a pie shell and serve it as Egyptian Pumpkin Pie. LOL
http://eat.at/swap/forum1/132944_REC__Egyptian_Candied_Pumpkin_Custard
richard-in-cincy
Well-known member
I also posted most of the recipes from my Egyptian Feast in menus...
This dinner was stunning. I have been researching Egyptian cuisine, cookbooks, and recipes for the past month or so and put the menu together. All of the recipes are wonderful. There was also a lot of Egyptian pickles, hummous, and sherbet syrups (for iced fruit drinks) that I hope to post later, that were also a wonderful treat.
This dinner was stunning. I have been researching Egyptian cuisine, cookbooks, and recipes for the past month or so and put the menu together. All of the recipes are wonderful. There was also a lot of Egyptian pickles, hummous, and sherbet syrups (for iced fruit drinks) that I hope to post later, that were also a wonderful treat.
DAWN: REC: Pumpkin PICKLE!
INGREDIENTS
One 5 pound pie pumpkin (avoid the monster pumpkins used for carving–too stringy)
kosher salt (do NOT use iodized table salt)
2 cups sugar plus 3 cups sugar
1 cup white vinegar plus 3 cups vinegar (may use a mix of white and apple cider)
1 Tbs whole cloves
1 stick cinnamon plus 4 sticks cinnamon
1 Tbs whole allspice
powdered alum
canning jars, bands and lids
INSTRUCTIONS
1. Peel and seed the pumpkin and cut into 1 inch cubes. Put in a glass bowl, pour water over to cover and add 4 tablespoons kosher salt for each quart of water. Leave the pumpkin overnight or for at least 5 hours.
2. Next day, drain the pumpkin cubes and rinse them well. Rinse the bowl well and put the pumpkin back into the bowl. In a medium pan, combine 1 quart water, 2 cups of sugar, 1 cup of vinegar, 1 Tbs whole cloves, 1 stick cinnamon and 1 Tbs allspice. Bring the mixture to a boil and boil for 5 minutes over medium-high heat. This is a syrup so be careful that it doesn’t boil over or you’ll have a mess on your stove.
Remove the pan from the heat and pour the syrup over the drained, rinsed pumpkin.
Let stand in a cool place overnight (refrigerator is fine, but bring to room temp prior to packing into jars)
3. The next day, get your jars and lids ready: Fill your canning pot (or any large stockpot) halfway with water and bring to a boil. Put your canning jars into the pot (either using your canning rack or a pair of tongs) and allow to simmer for 10 minutes. Lids and bands can be sterilized separately in another pot of simmering water.You want the jars dry when you fill them so after the ten minutes, remove the jars with tongs and place on a clean, dry towel. Lids and bands can sit in the water until you’re ready.
Make sure you have several ultra-clean, lint-free towels on hand. A wide-mouth canning funnel is very helpful, but not necessary.
Keep the water in the canning pot boiling while you finish the next steps.
4. Remove the pumpkin cubes from the syrup and distribute the cubes among your sterilized canning jars, filling the jars up to within 1 inch of the rim with pumpkin cubes. Break up the remaining cinnamon sticks and slide one piece down into each jar with the pumpkin.
5. Pour the syrup into a saucepan and add 3 more cups of sugar and 3 more cups of vinegar. Bring back to a boil.
6. Remove the syrup from the heat and ladle into the jars over the pumpkin cubes. Make sure the cloves and allspice are evenly distributed among the jars. Fill jars to within 1/2 inch of the top.Wipe the rims carefully with a damp lint-free towel and add one little pinch of powdered alum to each jar.
7. Before placing lids on jars, wipe the rubber-coated outside perimeter free of water and place them squarely on the rims. Screw on the bands, firmly, but not too tight. Place the jars back into the boiling hot water bath and process for ten minutes.
8. After processing, remove the jars and place on a tea towel to cool. As they cool, the lids should snap down with an audible “pop.” This means the jar is sealed properly. If any of your lids do not pop down (or if you can still push the lid down) you can either re-process, or just put the jar in the fridge after it’s cool and use the pumpkin within 10 days.
Leave the properly sealed jars in a cool place for at least 1 week before eating.
INGREDIENTS
One 5 pound pie pumpkin (avoid the monster pumpkins used for carving–too stringy)
kosher salt (do NOT use iodized table salt)
2 cups sugar plus 3 cups sugar
1 cup white vinegar plus 3 cups vinegar (may use a mix of white and apple cider)
1 Tbs whole cloves
1 stick cinnamon plus 4 sticks cinnamon
1 Tbs whole allspice
powdered alum
canning jars, bands and lids
INSTRUCTIONS
1. Peel and seed the pumpkin and cut into 1 inch cubes. Put in a glass bowl, pour water over to cover and add 4 tablespoons kosher salt for each quart of water. Leave the pumpkin overnight or for at least 5 hours.
2. Next day, drain the pumpkin cubes and rinse them well. Rinse the bowl well and put the pumpkin back into the bowl. In a medium pan, combine 1 quart water, 2 cups of sugar, 1 cup of vinegar, 1 Tbs whole cloves, 1 stick cinnamon and 1 Tbs allspice. Bring the mixture to a boil and boil for 5 minutes over medium-high heat. This is a syrup so be careful that it doesn’t boil over or you’ll have a mess on your stove.
Remove the pan from the heat and pour the syrup over the drained, rinsed pumpkin.
Let stand in a cool place overnight (refrigerator is fine, but bring to room temp prior to packing into jars)
3. The next day, get your jars and lids ready: Fill your canning pot (or any large stockpot) halfway with water and bring to a boil. Put your canning jars into the pot (either using your canning rack or a pair of tongs) and allow to simmer for 10 minutes. Lids and bands can be sterilized separately in another pot of simmering water.You want the jars dry when you fill them so after the ten minutes, remove the jars with tongs and place on a clean, dry towel. Lids and bands can sit in the water until you’re ready.
Make sure you have several ultra-clean, lint-free towels on hand. A wide-mouth canning funnel is very helpful, but not necessary.
Keep the water in the canning pot boiling while you finish the next steps.
4. Remove the pumpkin cubes from the syrup and distribute the cubes among your sterilized canning jars, filling the jars up to within 1 inch of the rim with pumpkin cubes. Break up the remaining cinnamon sticks and slide one piece down into each jar with the pumpkin.
5. Pour the syrup into a saucepan and add 3 more cups of sugar and 3 more cups of vinegar. Bring back to a boil.
6. Remove the syrup from the heat and ladle into the jars over the pumpkin cubes. Make sure the cloves and allspice are evenly distributed among the jars. Fill jars to within 1/2 inch of the top.Wipe the rims carefully with a damp lint-free towel and add one little pinch of powdered alum to each jar.
7. Before placing lids on jars, wipe the rubber-coated outside perimeter free of water and place them squarely on the rims. Screw on the bands, firmly, but not too tight. Place the jars back into the boiling hot water bath and process for ten minutes.
8. After processing, remove the jars and place on a tea towel to cool. As they cool, the lids should snap down with an audible “pop.” This means the jar is sealed properly. If any of your lids do not pop down (or if you can still push the lid down) you can either re-process, or just put the jar in the fridge after it’s cool and use the pumpkin within 10 days.
Leave the properly sealed jars in a cool place for at least 1 week before eating.
Country Living Fresh Pumpkin Recipes
http://www.countryliving.com/cooking/recipes/our-best-pumpkin-recipes-1008
http://www.countryliving.com/cooking/recipes/our-best-pumpkin-recipes-1008
REC: Chai Spiced Pumpkin Bread
This looks good.
http://bowlofmush.blogspot.com/2009/09/chai-spiced-pumpkin-bread_25.html
This looks good.
http://bowlofmush.blogspot.com/2009/09/chai-spiced-pumpkin-bread_25.html
I make this every year. rvb's Autumn Stew in Pumpkin Tureen
We really enjoy it. I always add more vegies and substitute for whatever is in the local market. ((Tx again rvb))
Autumn Stew in Pumpkin Tureen
adapted from a S.F. chronicle recipe by
1 tureen-shaped 5-7lb.Pumpkin
2 tbs. Olive oil
1 lb. Sweet Italian Sausages
1 Onion, chopped
24 Pearl onions, peeled
2 Carrots, chopped
1 Rib celery, chopped
2 Garlic cloves, minced
12 Tiny new potatoes
1 Yam, peeled and chopped
1 c. Snow peas
Salt & Pepper
2 tbs. Dijon mustard
3 c. Chicken stock
1/2 c. White wine
2 tsp. chopped rosemary
2 tsp. chopped thyme leaves
2 - 4 tbs. chopped fresh parsley
1 1/2 tbs. Butter combined with 2 tbs.
flour (beurre manie)
1/4 lb. Fresh Chanterelles or button
mushrooms, sliced
2 tbs. butter
1/4 c. chopped fresh parsley, for
garnish
Cut open pumpkin around the stem 3 -4
inches down (just where it begins to curve
down) and make a lid.
Clean out seeds and
membrane, and discard. Bake pumpkin with
lid on at 350 degrees for 20 min.
While pumpkin bakes, heat olive oil in
heavy pot and brown sausages. While they
brown, chop the onions, carrots and celery.
Remove sausages from pot and cut into 1"
slices. Reserve. In same pot saute onions,
carrots, pearl onions and celery until
browned. Stir in garlic. Pour off fat and
sprinkle with salt and pepper. Add
potatoes, Stir in sausage and mustard.
Add stock, wine and herbs. Bring to a boil and
simmer, uncovered for 15 min. then add the
chopped yam and snow peas and simmer 15
more minutes or until the potatoes are
tender.
While vegetables simmer, saute
mushrooms in 2 tbs. butter. Stir into stew.
Bring to a boil and beat in beurre manie.
Transfer stew to pumpkin. Place on a baking
sheet. Bake at 375 degrees for 5 - 10 min.
Remove from oven, stir in parsley and
serve, scraping bits of pumpkin with each
spoonful.
Serves 4 - 6.
Add any other winter veggies that suit your
fancy. Parsnips and celery root are also
good.
We really enjoy it. I always add more vegies and substitute for whatever is in the local market. ((Tx again rvb))
Autumn Stew in Pumpkin Tureen
adapted from a S.F. chronicle recipe by
1 tureen-shaped 5-7lb.Pumpkin
2 tbs. Olive oil
1 lb. Sweet Italian Sausages
1 Onion, chopped
24 Pearl onions, peeled
2 Carrots, chopped
1 Rib celery, chopped
2 Garlic cloves, minced
12 Tiny new potatoes
1 Yam, peeled and chopped
1 c. Snow peas
Salt & Pepper
2 tbs. Dijon mustard
3 c. Chicken stock
1/2 c. White wine
2 tsp. chopped rosemary
2 tsp. chopped thyme leaves
2 - 4 tbs. chopped fresh parsley
1 1/2 tbs. Butter combined with 2 tbs.
flour (beurre manie)
1/4 lb. Fresh Chanterelles or button
mushrooms, sliced
2 tbs. butter
1/4 c. chopped fresh parsley, for
garnish
Cut open pumpkin around the stem 3 -4
inches down (just where it begins to curve
down) and make a lid.
Clean out seeds and
membrane, and discard. Bake pumpkin with
lid on at 350 degrees for 20 min.
While pumpkin bakes, heat olive oil in
heavy pot and brown sausages. While they
brown, chop the onions, carrots and celery.
Remove sausages from pot and cut into 1"
slices. Reserve. In same pot saute onions,
carrots, pearl onions and celery until
browned. Stir in garlic. Pour off fat and
sprinkle with salt and pepper. Add
potatoes, Stir in sausage and mustard.
Add stock, wine and herbs. Bring to a boil and
simmer, uncovered for 15 min. then add the
chopped yam and snow peas and simmer 15
more minutes or until the potatoes are
tender.
While vegetables simmer, saute
mushrooms in 2 tbs. butter. Stir into stew.
Bring to a boil and beat in beurre manie.
Transfer stew to pumpkin. Place on a baking
sheet. Bake at 375 degrees for 5 - 10 min.
Remove from oven, stir in parsley and
serve, scraping bits of pumpkin with each
spoonful.
Serves 4 - 6.
Add any other winter veggies that suit your
fancy. Parsnips and celery root are also
good.
REC: Moroccan Chickpea Stew with Couscous...
Moroccan Chickpea Stew with Couscous
Recipe By :Madhur Jaffresy/Madhur Jaffrey's World Vegetarian
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon cayenne
3 tablespoons olive oil
1 cinnamon stick -- about 2-inches
1 medium onion -- cut into fine half-rings
3 medium tomatoes -- (12-ounces) peeled and finely chopped - or one big can of diced tomatoes
2 cups cooked chickpeas -- drained - liquid reserved if from dried
2 cups pumpkin cubes -- (heaping) peeled and seeded or butternut squash (or sweet potato or carrots) cut into 1-inch dice
2 tablespoons raisins
3 1/2 cups vegetable stock
salt -- to taste
1 cup zucchini -- cut into 1/2-inch dice
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped fresh parsley
Combine the ginger, cumin, paprika, turmeric and cayenne in a small cup and set aside.
In a large heavy kettle, heat the oil over medium high heat. When hot, add the cinnamon stick, stir once or twice and add the onions. Cook until soft and medium brown. Add spices, stir, and quickly add the tomatoes. Stir and cook for four or five minutes, or until the tomatoes have softened.
Add the chickpeas, pumpkin or squash (or what have you), raisins, stock, and salt and bring to a simmer. Cover, turn the heat down to low and cook for about 15 minutes, or until the pumpkin (etc.) is tender. Add the zucchini and simmer, uncovered, for another 5 minutes, stirring gently now and then. Add the cilantro and parsley just before serving.
To serve: Put a mound of couscous on each plate, make a well in the center and with a slotted spoon put some of the solids from the stew in the well. Dampen the couscous generously with some of the sauce. Pass hot sauce on the side (harissa if you've got it).
NOTES : If you have soaked and cooked the chickpeas yourself, save the cooking liquid from the drained peas and use that to make up some or all of the liquid needed, adding a decent vegetarian bouillon cube or two if wanted. The liquid from the canned peas, however, should be discarded.
If you don't have pumpkin, sweet potato will do very nicely. Sometimes I add white or red potatoes, too.
Moroccan Chickpea Stew with Couscous
Recipe By :Madhur Jaffresy/Madhur Jaffrey's World Vegetarian
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon cayenne
3 tablespoons olive oil
1 cinnamon stick -- about 2-inches
1 medium onion -- cut into fine half-rings
3 medium tomatoes -- (12-ounces) peeled and finely chopped - or one big can of diced tomatoes
2 cups cooked chickpeas -- drained - liquid reserved if from dried
2 cups pumpkin cubes -- (heaping) peeled and seeded or butternut squash (or sweet potato or carrots) cut into 1-inch dice
2 tablespoons raisins
3 1/2 cups vegetable stock
salt -- to taste
1 cup zucchini -- cut into 1/2-inch dice
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped fresh parsley
Combine the ginger, cumin, paprika, turmeric and cayenne in a small cup and set aside.
In a large heavy kettle, heat the oil over medium high heat. When hot, add the cinnamon stick, stir once or twice and add the onions. Cook until soft and medium brown. Add spices, stir, and quickly add the tomatoes. Stir and cook for four or five minutes, or until the tomatoes have softened.
Add the chickpeas, pumpkin or squash (or what have you), raisins, stock, and salt and bring to a simmer. Cover, turn the heat down to low and cook for about 15 minutes, or until the pumpkin (etc.) is tender. Add the zucchini and simmer, uncovered, for another 5 minutes, stirring gently now and then. Add the cilantro and parsley just before serving.
To serve: Put a mound of couscous on each plate, make a well in the center and with a slotted spoon put some of the solids from the stew in the well. Dampen the couscous generously with some of the sauce. Pass hot sauce on the side (harissa if you've got it).
NOTES : If you have soaked and cooked the chickpeas yourself, save the cooking liquid from the drained peas and use that to make up some or all of the liquid needed, adding a decent vegetarian bouillon cube or two if wanted. The liquid from the canned peas, however, should be discarded.
If you don't have pumpkin, sweet potato will do very nicely. Sometimes I add white or red potatoes, too.
Martha's REC: Pumpkin Challah...
Pumpkin Challah
Recipe By :Martha Stewart
2 1/2 teaspoons active dry yeast -- (1 1/2 packages)
1 cup warm water -- (100 to 110 degrees)
3/4 cup egg yolks -- (11 to 12 large eggs)
1 large egg yolk -- for glaze
1 tablespoon salt
2 tablespoons canola oil -- plus more for bowl
1/4 cup honey
2 cups Pumpkin Puree -- homemade or one 15-ounce can
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
8 cups all-purpose flour -- plus more for dusting
1. Proof the yeast: Place 1/2 cup warm water in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit until mixture becomes foamy, about 10 minutes.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks with remaining 1/2 cup warm water. In a medium bowl, combine salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Replace paddle attachment with dough-hook attachment, and add the pumpkin mixture to the mixer bowl; combine. Add the yeast mixture, stirring until combined.
3. Slowly add flour, 1 cup at a time, until all the flour is incorporated into dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
4. Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour.
5. While the dough is rising, heat the oven to 350º. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve.
Serving Ideas : Use this bread to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.
Pumpkin Challah
Recipe By :Martha Stewart
2 1/2 teaspoons active dry yeast -- (1 1/2 packages)
1 cup warm water -- (100 to 110 degrees)
3/4 cup egg yolks -- (11 to 12 large eggs)
1 large egg yolk -- for glaze
1 tablespoon salt
2 tablespoons canola oil -- plus more for bowl
1/4 cup honey
2 cups Pumpkin Puree -- homemade or one 15-ounce can
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
8 cups all-purpose flour -- plus more for dusting
1. Proof the yeast: Place 1/2 cup warm water in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit until mixture becomes foamy, about 10 minutes.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks with remaining 1/2 cup warm water. In a medium bowl, combine salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Replace paddle attachment with dough-hook attachment, and add the pumpkin mixture to the mixer bowl; combine. Add the yeast mixture, stirring until combined.
3. Slowly add flour, 1 cup at a time, until all the flour is incorporated into dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
4. Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour.
5. While the dough is rising, heat the oven to 350º. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve.
Serving Ideas : Use this bread to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.
For something exotic--REC: Spiced Pumpkin Soup...
SPICED PUMPKIN SOUP
Recipe By :Lucca's, Chicago, IL
Serving Size : 8
1 1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped banana -- ripe
1/2 onion -- chopped
1 garlic clove -- minced
1 bay leaf
1 whole clove
5 cups low-salt chicken broth
2 cups canned pumpkin
3/4 cup canned unsweetened coconut milk
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon dried sage -- crumbled
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro
Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
SPICED PUMPKIN SOUP
Recipe By :Lucca's, Chicago, IL
Serving Size : 8
1 1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped banana -- ripe
1/2 onion -- chopped
1 garlic clove -- minced
1 bay leaf
1 whole clove
5 cups low-salt chicken broth
2 cups canned pumpkin
3/4 cup canned unsweetened coconut milk
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon dried sage -- crumbled
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro
Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
REC: Chillingworth Pumpkin Rolls
These have been a favorite of ours for a lot of years-
* Exported from MasterCook II *
Chillingworth Pumpkin Rolls
Recipe By : Bon Appetit
Serving Size : 36 Preparation Time :0:00
Categories : Breads Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/2 Packages Dry Yeast
1/4 Cup Warm Water -- 105°-115°
1 Cup Canned Pumpkin
1 Cup Warm Milk -- 105°-115°
3/4 Cup Sugar
2 1/2 Tablespoons Vegetable Oil
2 1/4 Teaspoons Salt
5 1/4 Cups All-Purpose Flour
4 Tablespoons Unsalted Butter -- melted
Sprinkle yeast over warm water in small bowl; stir to dissolve. Mix pumpkin, milk, sugar, 2 1/2 tablespoons oil and salt in a heavy-duty mixer bowl. Blend in yeast mixture. Gradually beat in enough flour 1 cup at a time to form a stiff dough. (dough can also be mixed by hand.) Continue beating until dough forms a ball.
Lightly oil a large bowl. Add dough, turning to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 1/2 hours.
Lightly grease 2 large cookie sheets. Punch dough down. Turn dough out onto kightly floured surface. Divide into 3 pieces. Divide each piece into 12 pieces. Cover with towel for 10 minutes.
Roll each dough piece into smooth ball. Place 1 ball in center of each prepared cookie sheet; arrange 17 balls around each in concentric circles with sides just touching. Cover rolls with towels and let rise in warm area until doubled in bulk, 45 minutes.
Preheat oven to 375°. Brush rolls lightly with 2 tablespoons butter. Bake until rolls are golden brown, about 30 minutes. Brush with remaining butter. Serve rolls warm.
Rolls may be made ahead , tightly wrapped in plastic wrap and foil, and frozen. Defrost at room temperature, then reheat on cookie sheets for 10 minutes in 375° oven.
.
- - - - - - - - - - - - - - - - - -
These have been a favorite of ours for a lot of years-
* Exported from MasterCook II *
Chillingworth Pumpkin Rolls
Recipe By : Bon Appetit
Serving Size : 36 Preparation Time :0:00
Categories : Breads Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/2 Packages Dry Yeast
1/4 Cup Warm Water -- 105°-115°
1 Cup Canned Pumpkin
1 Cup Warm Milk -- 105°-115°
3/4 Cup Sugar
2 1/2 Tablespoons Vegetable Oil
2 1/4 Teaspoons Salt
5 1/4 Cups All-Purpose Flour
4 Tablespoons Unsalted Butter -- melted
Sprinkle yeast over warm water in small bowl; stir to dissolve. Mix pumpkin, milk, sugar, 2 1/2 tablespoons oil and salt in a heavy-duty mixer bowl. Blend in yeast mixture. Gradually beat in enough flour 1 cup at a time to form a stiff dough. (dough can also be mixed by hand.) Continue beating until dough forms a ball.
Lightly oil a large bowl. Add dough, turning to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 1/2 hours.
Lightly grease 2 large cookie sheets. Punch dough down. Turn dough out onto kightly floured surface. Divide into 3 pieces. Divide each piece into 12 pieces. Cover with towel for 10 minutes.
Roll each dough piece into smooth ball. Place 1 ball in center of each prepared cookie sheet; arrange 17 balls around each in concentric circles with sides just touching. Cover rolls with towels and let rise in warm area until doubled in bulk, 45 minutes.
Preheat oven to 375°. Brush rolls lightly with 2 tablespoons butter. Bake until rolls are golden brown, about 30 minutes. Brush with remaining butter. Serve rolls warm.
Rolls may be made ahead , tightly wrapped in plastic wrap and foil, and frozen. Defrost at room temperature, then reheat on cookie sheets for 10 minutes in 375° oven.
.
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I'm sure I've posted this before. REC: Fiesta Pumpkin Soup
* Exported from MasterCook II *
Fiesta Pumpkin Soup
Recipe By : Marian Morash
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews Vegetarian
Tried & True
Amount Measure Ingredient -- Preparation Method
4 Pounds Pumpkin -- peeled & cubed
2 Tablespoons Vegetable Oil
1 Medium Onion -- diced
1 Medium Red Bell Pepper -- diced
4 Cloves Garlic -- minced
2 Cups Tomato -- peeled & chopped
1 Cup Tomato Sauce
5 Cups Low-Salt Chicken Broth
1/4 Cup Jalapeno Peppers -- chopped
1 Teaspoon Cumin
Tabasco Sauce -- to taste
2 Crisp Corn Tortillas -- broken up
Fresh Parsley Or Cilantro -- for garnish
Saute onion and pepper in oil in a large saucepan over medium heat for 5 minutes. Add garlic and chopped tomatoes and cook for 1 minute. Add tomato sauce, pumpkin, chicken broth, cumin, jalapenos and a dash of Tabasco sauce. Bring to a boil. Reduce heat, cover pot and simmer soup for 15 to 20 minutes, until pumpkin is tender. Taste for seasoning; add salt, pepper or Tabasco if needed.
Ladle soup into serving bowls, top with crushed tortillas and parsley and serve.
- - - - - - - - - - - - - - - - - -
NOTES : To make this soup a complete meal, add 2 cups cooked turkey or chicken after pumpkin is cooked. Continue to heat for a few minutes, or until meat is hot.
An interesting variation might be-substitute chipotles for the jalapenos.
* Exported from MasterCook II *
Fiesta Pumpkin Soup
Recipe By : Marian Morash
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews Vegetarian
Tried & True
Amount Measure Ingredient -- Preparation Method
4 Pounds Pumpkin -- peeled & cubed
2 Tablespoons Vegetable Oil
1 Medium Onion -- diced
1 Medium Red Bell Pepper -- diced
4 Cloves Garlic -- minced
2 Cups Tomato -- peeled & chopped
1 Cup Tomato Sauce
5 Cups Low-Salt Chicken Broth
1/4 Cup Jalapeno Peppers -- chopped
1 Teaspoon Cumin
Tabasco Sauce -- to taste
2 Crisp Corn Tortillas -- broken up
Fresh Parsley Or Cilantro -- for garnish
Saute onion and pepper in oil in a large saucepan over medium heat for 5 minutes. Add garlic and chopped tomatoes and cook for 1 minute. Add tomato sauce, pumpkin, chicken broth, cumin, jalapenos and a dash of Tabasco sauce. Bring to a boil. Reduce heat, cover pot and simmer soup for 15 to 20 minutes, until pumpkin is tender. Taste for seasoning; add salt, pepper or Tabasco if needed.
Ladle soup into serving bowls, top with crushed tortillas and parsley and serve.
- - - - - - - - - - - - - - - - - -
NOTES : To make this soup a complete meal, add 2 cups cooked turkey or chicken after pumpkin is cooked. Continue to heat for a few minutes, or until meat is hot.
An interesting variation might be-substitute chipotles for the jalapenos.
) Every penny counts these days.mariadnoca
Moderator
REC: Apple Walnut Pumpkin Soup with Cheddar
Ahhh Old Gail's recipes. Richard this has been on my try me list forever! Well, almost -- note the date smileys/wink.gif Dawn thanks for your post as it reminded me of this. This year I'm really gonna get this one made -- even if I'm the only one eating!
Forum Home Page: Gail Swap
Re: Pumpkin soup? (Sara)
Re: Old Gourmet Recipe (Richard Young)
Re: Please try! (Pat in Tokyo)
Date: Tue, 14 Nov 1995 16:57:48 GMT
From: Richard Young
Apple Walnut Pumpkin Soup with Cheddar
Found it: October 1988. Recipe request from
the Cape Neddick Inn in Maine.
1 large onion, chopped
2 garlic cloves, minced
6 tbls. butter
1 1/2 lb. pumpkin, peeled, seeded, and cut into
2 inch cubes
4 Granny Smith apples, peeled, cored, and sliced
1 cup walnuts
2 cups apple cider
4 cups chicken stock
2 tsp. salt
1 tsp. white pepper
1/2 tsp ground allspice plus additional for garnish
1/4 tsp. cinnamon
a pinch of ground cloves
2 cups heavy cream plus additional, whipped, for
garnish
2 cups grated sharp Cheddar
1/2 cup firmly packed dark brown sugar
In a kettle cook the onion and the garlic in
the butter over moderate heat, stirring, until
they are softened. Add the pumpkin, the apples,
the walnuts, the cider, the stock, the salt, the
pepper, and spices, bring the liquid to a boil,
and simmer covered partially, for 1 hour, or until
the pumpkin is tender. In a blnder puree the mixture.
In the cleaned kettle combine the puree with 2 cups of
the cream, the Cheddar, and the brown sugar, add salt
and pepper to taste, and heat the soup, stirring and
being careful not to let it boil, until the Cheddar is
melted. Ladle the soup into heated bowls and top it
with the whipped cream and a sprinkling of the additional
allspice. Makes about 15 cups, serving 10.
Ahhh Old Gail's recipes. Richard this has been on my try me list forever! Well, almost -- note the date smileys/wink.gif Dawn thanks for your post as it reminded me of this. This year I'm really gonna get this one made -- even if I'm the only one eating!
Forum Home Page: Gail Swap
Re: Pumpkin soup? (Sara)
Re: Old Gourmet Recipe (Richard Young)
Re: Please try! (Pat in Tokyo)
Date: Tue, 14 Nov 1995 16:57:48 GMT
From: Richard Young
Apple Walnut Pumpkin Soup with Cheddar
Found it: October 1988. Recipe request from
the Cape Neddick Inn in Maine.
1 large onion, chopped
2 garlic cloves, minced
6 tbls. butter
1 1/2 lb. pumpkin, peeled, seeded, and cut into
2 inch cubes
4 Granny Smith apples, peeled, cored, and sliced
1 cup walnuts
2 cups apple cider
4 cups chicken stock
2 tsp. salt
1 tsp. white pepper
1/2 tsp ground allspice plus additional for garnish
1/4 tsp. cinnamon
a pinch of ground cloves
2 cups heavy cream plus additional, whipped, for
garnish
2 cups grated sharp Cheddar
1/2 cup firmly packed dark brown sugar
In a kettle cook the onion and the garlic in
the butter over moderate heat, stirring, until
they are softened. Add the pumpkin, the apples,
the walnuts, the cider, the stock, the salt, the
pepper, and spices, bring the liquid to a boil,
and simmer covered partially, for 1 hour, or until
the pumpkin is tender. In a blnder puree the mixture.
In the cleaned kettle combine the puree with 2 cups of
the cream, the Cheddar, and the brown sugar, add salt
and pepper to taste, and heat the soup, stirring and
being careful not to let it boil, until the Cheddar is
melted. Ladle the soup into heated bowls and top it
with the whipped cream and a sprinkling of the additional
allspice. Makes about 15 cups, serving 10.