Fall into these Pumpkin Recipes
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- Matthew Benson
Pumpkin-Sage Corn BreadThe woodsy bite of sage cuts the sweetness of this pumpkin-flavor corn bread.Prep: 20 minutes Bake: 35 minutes1 cup all-purpose flour1 cup yellow cornmeal2 tablespoons snipped fresh sage1 tablespoon baking powder¼ cup butter, softened½ cup sugar2 eggs1 cup milk½ teaspoon vanilla1 cup pumpkin puree or canned pumpkin10 whole fresh sage leaves (optional)1. Preheat oven to 400°F. Grease a 10-inch cast-iron skillet or a 9x9x2-inch square baking pan; set aside. In a large bowl combine flour, cornmeal, snipped sage, and baking powder.2. In a medium bowl beat butter with a mixer on medium 30 seconds. Add sugar; beat until creamy. Add eggs, milk, and vanilla; beat on low just until blended. Stir in pumpkin puree.3. Add pumpkin mixture to flour mixture. Stir just until moistened. Pour mixture into prepared skillet or pan. Bake 35 to 40 minutes or until golden brown and a toothpick comes out clean.4. Cut corn bread into wedges or squares. Serve warm. If desired, top each serving with a fresh sage leaf. Makes 10 servings.Date Published: October 4, 2016Date Updated: October 5, 2016
Spiced Pumpkin Cheesecake
Prep: 30 minutes Bake: 90 minutes
Cool: 1¾ hours Chill: 6 hours¾ cup crushed amaretti cookies¾ cup graham cracker crumbs (10 to 12 squares)⅓ cup toasted walnuts, finely chopped2 tablespoons packed brown sugar¼ cup unsalted butter, melted2 8-ounce packages cream cheese, softened¾ cup granulated sugar¾ cup pumpkin puree or canned pumpkin½ cup whipping cream1 teaspoon vanilla½ teaspoon ground cinnamon½ teaspoon ground allspice½ teaspoon ground nutmeg¼ teaspoon ground cloves2 eggs, lightly beaten½ cup sour cream3 tablespoons whipping cream½ teaspoon ground cinnamonCaramel ice cream toppingFinely chopped toasted walnuts (optional)
1. Preheat oven to 350°F. Wrap outside of an 8-inch springform pan securely with heavy foil; set aside.
2. For crust, in a small bowl combine cookie crumbs, graham cracker crumbs, the ⅓ cup walnuts, brown sugar, and melted butter. Press mixture into bottom of prepared pan.
3. In a large bowl beat cream cheese and granulated sugar with a mixer on medium until fluffy. Reserve ⅓ cup of mixture for topping; cover and refrigerate. To the remaining cream cheese mixture add pumpkin, the ½ cup whipping cream, vanilla, the ½ teaspoon cinnamon, allspice, nutmeg, and cloves. Beat until combined. Stir in eggs.
4. Pour batter into prepared pan. Place springform pan into a large roasting pan. (Make sure there is at least 1 inch between springform pan and edges of roasting pan.) Place roasting pan on oven rack. Carefully pour enough hot water into roasting pan to reach halfway up sides of springform pan.
5. Bake 1½ hours or until center appears nearly set when gently shaken. Carefully remove springform pan from water bath. Place springform pan on a wire rack; cool 15 minutes. Remove foil. Using a small, thin knife, loosen crust from sides of pan. Cool 30 minutes more.
6. Meanwhile, add sour cream, the 3 tablespoons whipping cream, and the ½ teaspoon cinnamon to reserved cream cheese mixture; stir well. Spread sour cream mixture over top of cheesecake.
7. Remove sides of springform pan. Cool cheesecake 1 hour more. Cover and chill at least 6 hours or up to 24 hours. To serve, slice cheesecake and drizzle caramel topping over each serving. If desired, sprinkle with additional walnuts. Makes 16 servings.Date Published: October 4, 2016Date Updated: October 5, 2016
Roasted Sugar Pumpkin Puree
If you don’t have time to cook the pumpkins at harvest, they will keep up to 2 months if stored in a cool, dry location. You can cook several pumpkins at once; just leave some space around each pumpkin.
Prep: 15 minutes per pumpkin
Roast: 1 hour Stand: 1 hour
2- to 3-pound sugar pumpkins (select firm sugar pumpkins that have no exterior signs of damage; best if matured on the vine and vines have withered and are dry)
1. Cut off the stems and wash pumpkins with a vegetable brush; wipe dry. Halve pumpkins; remove seeds and strings (if desired, save seeds for roasting).
2. Place pumpkin halves, cut sides down, on foil-lined baking sheets. Roast pumpkins on middle oven rack about 1 hour or until a sharp knife goes into pumpkins with little resistance.
3. Remove pumpkins from oven. Let stand until cool enough to handle. Peel away skin from the flesh. Place flesh, in batches if necessary, in a blender or food processor; cover and blend or process until smooth. Place puree in a fine-mesh sieve lined with 100-percent-cotton cheesecloth; let stand 1 hour to drain. Press lightly to remove any additional liquid. Discard liquid.
4. Place pureed pumpkin in an airtight container or resealable plastic bag. Chill up to 3 days or freeze up to 6 months. Makes 1½ to 2 cups pumpkin.
Tip: For recipes that call for a 15-ounce can of pumpkin, substitute 1¾ cups pumpkin puree.Date Published: October 4, 2016Date Updated: October 5, 2016
Pumpkin Crème Brûlée
Prep: 35 minutes Roast: 20 minutes
Cool: 80 minutes Bake: 70 minutes
Chill: 2 hours6 small (about 1½ pounds each) sugar pumpkins15 egg yolks4 cups whipping cream1¼ cups sugar¼ cup pumpkin puree or canned pumpkin1 tablespoon vanilla1 recipe Sugared Pumpkin Seeds*
1. Preheat oven to 350°F. Cut tops off pumpkins; if desired, reserve for presentation. Scrape out seeds and fibers from pumpkins (reserve seeds for Sugared Pumpkin Seeds). Place pumpkins on a baking sheet, cut sides up; roast, uncovered, 20 minutes. Remove from oven; cool 20 minutes.
2. In a large bowl combine egg yolks, whipping cream, sugar, pumpkin puree, and vanilla. Beat with a wire whisk just until combined. Divide mixture equally among cooled pumpkins.
3. Place pumpkins in a large roasting pan; place pan on oven rack. Carefully pour hot water into pan to reach halfway up sides of pumpkins. Bake 70 to 80 minutes or until a knife inserted near the center of crème brûlées comes out clean. (If using, place reserved pumpkin tops on a baking sheet the last 25 minutes of baking; cool and chill until serving time.) Remove pumpkins from pan and cool on a wire rack 1 hour. Cover and chill 2 to 24 hours.
4. To serve, sprinkle each crème brûlée with some of the Sugared Pumpkin Seeds. If using, serve with reserved pumpkin tops. Makes 6 large servings.
Sugared Pumpkin Seeds: Preheat oven to 325°F. Line a shallow baking pan with foil; grease foil. Set pan aside. Rinse pumpkin seeds to remove strings and pulp. Drain well. Place about ⅔ cup seeds in prepared pan. Bake, uncovered, 1 hour. Drizzle with 1 tablespoon melted butter and sprinkle with 2 teaspoons sugar and ½ teaspoon ground cinnamon; toss to coat. Bake 10 minutes more, stirring once. Lift foil from pan; let seeds cool on foil. Store in a covered container up to 1 week. Makes ⅔ cup.
*Tip: For a sugar-crusted top, omit Sugared Pumpkin Seeds and sprinkle tops of each crème brûlée with sugar just before serving. Using a culinary torch, heat sugar until it browns.Date Published: October 4, 2016Date Updated: October 5, 2016
Prep: 20 minutes Cook: 35 minutes
¼ cup butter
2 shallots, finely minced (about ⅓ cup)
1½ cups Arborio rice
3½ to 4 cups chicken stock or reduced-sodium chicken broth
1 cup frozen peas
½ cup dry white wine
1½ cups pumpkin puree or canned pumpkin
¼ cup freshly grated Parmesan cheese
1 teaspoon finely snipped fresh marjoram, thyme, or oregano
Salt and freshly ground black pepper
Fresh marjoram, thyme, or oregano leaves
1 tablespoon pumpkin seed oil
1. In a heavy large saucepan melt butter. Add shallots; cook over medium heat, stirring often, 2 minutes or until shallots are softened. Add rice and saffron; cook, stirring constantly, over medium heat 2 to 3 minutes or until rice turns opaque. Meanwhile, in another saucepan, bring stock to boiling; reduce heat and simmer.
2. In a small saucepan cook peas in boiling water 1 minute. Drain; place in a bowl of ice water 1 minute. Drain; set aside.
3. Add wine to rice mixture and cook over medium-low heat, stirring constantly, until all the liquid is absorbed. Add pumpkin and 1 cup of the stock, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Continue adding stock, ½ cup at a time, until all is absorbed and rice is tender. Mixture should be thick and creamy. (Total cooking time will be about 35 minutes.) Add peas, Parmesan cheese, snipped herb, and salt and pepper to taste; stir to combine. Top servings with herb leaves; drizzle with pumpkin seed oil. Makes 6 servings.Date Published: October 4, 2016Date Updated: October 5, 2016
Thai-Style Pumpkin Soup
Prep: 20 minutes Cook: 30 minutes
1 15-ounce can pumpkin or 1¾ cups pumpkin puree
1 14-ounce can vegetable broth or stock
1½ cups mango or apricot nectar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 5-ounce can evaporated milk (⅔ cup) or ⅔ cup unsweetened coconut milk
¼ cup creamy peanut butter
2 tablespoons rice vinegar
Several dashes bottled hot pepper sauce or ¼ teaspoon crushed red pepper
¼ cup chopped fresh cilantro (optional)
Sour cream or plain yogurt (optional)
Dried Thai chile peppers (optional)
1. In a large saucepan combine pumpkin, vegetable broth, nectar, ginger, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally.
2. Whisk in milk, peanut butter, vinegar, and hot sauce until mixture is smooth; heat through. If desired, stir in cilantro.
3. Ladle soup into bowls. If desired, top each serving with sour cream and/or Thai chile peppers. Makes 6 appetizer or side-dish servings.Date Published: October 4, 2016Date Updated: October 5, 2016
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