prep time: tbd
cook time: tbd
servings: 8
crust ingredients:
2 1/2 cups flour
2 tablespoon sugar
1 teaspoon salt
1 tablespoon apple cider vinegar
16 tablespoons unsalted butter - cut into pieces
1/2 cup ice water
filling ingredients:
6 ounces semi-sweet chocolate chips
4 tablespoon unsalted butter - cut into pieces
1 15-ounce can pumpkin puree
1 12-ounce can evaporated milk
3 large eggs
3/4 cups brown sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup milk chocolate chips - melted
crust steps:
1. preheat oven to 350 degrees. in a bowl of a food processor, combine the flour, sugar, and salt. add the butter and pulse until the mixture resembles a coarse meal. combine the vinegar and ice water. slowly add the ice water to the flour mixture and pulse until mixture just comes together. divide into two portions and wrap in plastic wrap. refrigerate for at least 30 minutes.
filling steps:
1. in a medium saucepan over medium heat, combine the butter and chocolate chips. melt, stirring frequently, until chocolate and butter are melted and smooth. remove from heat.
3. in a second bowl, combine the pumpkin, evaporated milk, eggs, sugar, vanilla, cornstarch, cinnamon, ginger, nutmeg and salt. stir until well combined and smooth. add the chocolate butter mixture to the pumpkin mixture, stirring until smooth and well combined.
4. remove one of the dough portions from the fridge. roll out onto a lightly floured surface into a 1/4-inch thick circle. transfer to a 9-inch pie pan. crimp the edges with your fingers. pour the filling mixture into the unbaked pie shell. bake for 55 - 60 minutes or until the edges are set and the center is still slightly jiggly. cool for 30 minutes on wire rack. refrigerate for at least 8 hours.
5. before serving, drizzle with melted chocolate.
- food 52
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
4.14.2014
2.21.2014
pumpkin & white bean bisque with manchego toasts
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 medium yellow onion - diced
5 cloves garlic - smashed
2 1/2 tablespoons salted butter
1 15-ounce can white beans - drained and rinsed
1 15-ounce can pureed pumpkin
2 1/2 cups chicken broth
1/3 cup heavy cream
1 tablespoon apple cider vinegar
1 teaspoon dried sage
1/4 teaspoon cumin
1/2 teaspoon pepper
1 teaspoon salt
ciabatta bread - thinly sliced
manchego cheese - shredded
olive oil
fresh thyme - garnish
steps:
1. set a heavy bottomed pot to medium heat. add the butter, onion, and garlic to the pan and saute for 8 - 10 minutes until softened. add the sage and cumin, and stir to combine. add 1/2 cup of the chicken broth and heat for a few more minutes, scraping any brown bits off the bottom of the pot.
2. move onion mixture to a blender. add in beans, pumpkin and remaining chicken broth. if this is too much liquid, do it in batches. puree until very smooth. once pureed, return onion, pumpkin, and bean mixture to the pot. add salt and pepper and bring to a simmer. let soup simmer for 10 - 15 minutes while you prepare the toasts.
3. set the oven to broil. place the bread on a baking sheet. cover generously with cheese, drizzle with olive oil, and sprinkle with a bit of pepper. place under the broiler for 2 - 3 minutes until melted. watch closely as to not burn.
4. right before serving, remove the soup from the heat. stir in the vinegar, and then stir in the heavy cream. serve with toasts and garnish with fresh thyme.
- clara persis
cook time: tbd
servings: 4
ingredients:
1 medium yellow onion - diced
5 cloves garlic - smashed
2 1/2 tablespoons salted butter
1 15-ounce can white beans - drained and rinsed
1 15-ounce can pureed pumpkin
2 1/2 cups chicken broth
1/3 cup heavy cream
1 tablespoon apple cider vinegar
1 teaspoon dried sage
1/4 teaspoon cumin
1/2 teaspoon pepper
1 teaspoon salt
ciabatta bread - thinly sliced
manchego cheese - shredded
olive oil
fresh thyme - garnish
steps:
1. set a heavy bottomed pot to medium heat. add the butter, onion, and garlic to the pan and saute for 8 - 10 minutes until softened. add the sage and cumin, and stir to combine. add 1/2 cup of the chicken broth and heat for a few more minutes, scraping any brown bits off the bottom of the pot.
2. move onion mixture to a blender. add in beans, pumpkin and remaining chicken broth. if this is too much liquid, do it in batches. puree until very smooth. once pureed, return onion, pumpkin, and bean mixture to the pot. add salt and pepper and bring to a simmer. let soup simmer for 10 - 15 minutes while you prepare the toasts.
3. set the oven to broil. place the bread on a baking sheet. cover generously with cheese, drizzle with olive oil, and sprinkle with a bit of pepper. place under the broiler for 2 - 3 minutes until melted. watch closely as to not burn.
4. right before serving, remove the soup from the heat. stir in the vinegar, and then stir in the heavy cream. serve with toasts and garnish with fresh thyme.
- clara persis
12.20.2013
andouille and roasted squash gumbo
prep time: 20 minutes
cook time: 1 hour 20 minutes
servings: 4
ingredients:
1 butternut squash or small pumpkin - peeled and diced into bite-size pieces
salt
pepper
nutmeg
1/3 cup vegetable oil
1 pound andouille - coarsely chopped
1/3 cup flour
1 teaspoon paprika
1 onion - chopped
1 red bell pepper - chopped
8 ounces fresh okra - sliced
2 tablespoons fresh thyme leaves - finely chopped
4 cloves garlic - thinly sliced
2 cups chicken stock
1 bottle lager beer
1 32-ounce can stewed tomatoes
hot sauce
cooked rice
sliced scallions - garnish
steps:
1. preheat the oven to 400 degrees. place the squash on a baking sheet, spray with cooking spray and season with salt and pepper and nutmeg. roast until tender and brown at the edges, 20 - 25 minutes
2. heat a soup pot over medium-high heat. add a drizzle of oil and the sausage, cook until brown, then remove. add the remaining oil, some black pepper, flour and paprika, and stir. cook until brown and very fragrant, 20 minutes.
3. add the onions and pepper, season with salt and pepper and soften, 5 minutes.
4. add the okra, thyme garlic, bay leaf and chile peppers, stir a few minutes more. add the stock, beer and tomatoes and the hot sauce, to taste.
5. add the sausage back to the gumbo, simmer to thicken, 20 - 30 minutes. add the squash and stir to combine. serve over rice. garnish with scallions.
- food network
cook time: 1 hour 20 minutes
servings: 4
ingredients:
1 butternut squash or small pumpkin - peeled and diced into bite-size pieces
salt
pepper
nutmeg
1/3 cup vegetable oil
1 pound andouille - coarsely chopped
1/3 cup flour
1 teaspoon paprika
1 onion - chopped
1 red bell pepper - chopped
8 ounces fresh okra - sliced
2 tablespoons fresh thyme leaves - finely chopped
4 cloves garlic - thinly sliced
2 cups chicken stock
1 bottle lager beer
1 32-ounce can stewed tomatoes
hot sauce
cooked rice
sliced scallions - garnish
steps:
1. preheat the oven to 400 degrees. place the squash on a baking sheet, spray with cooking spray and season with salt and pepper and nutmeg. roast until tender and brown at the edges, 20 - 25 minutes
2. heat a soup pot over medium-high heat. add a drizzle of oil and the sausage, cook until brown, then remove. add the remaining oil, some black pepper, flour and paprika, and stir. cook until brown and very fragrant, 20 minutes.
3. add the onions and pepper, season with salt and pepper and soften, 5 minutes.
4. add the okra, thyme garlic, bay leaf and chile peppers, stir a few minutes more. add the stock, beer and tomatoes and the hot sauce, to taste.
5. add the sausage back to the gumbo, simmer to thicken, 20 - 30 minutes. add the squash and stir to combine. serve over rice. garnish with scallions.
- food network
2.06.2013
roast pumpkin soup
prep time: tbd
cook time: 1 hour
servings: 2
ingredients:
2 small pumpkins
1 cup chicken broth
1/2 cup heavy cream
3 fresh sage leaves
2 sprigs fresh thyme
1 clove garlic - minced
1 thick slice of day old bread - torn into small pieces
2 slices bacon
1/4 cup gruyere
nutmeg
butter
olive oil
salt
pepper
steps:
1. preheat oven to 375 degrees. cut a small circle around the diameter of the pumpkin to remove the top; set aside. with a spoon, scrape out the seeds and any loose, stringy fibers, but not any of the flesh.
2. over medium high heat in a large saute pan, cook bacon until crispy. drain on a paper-towel lined plate and remove grease from pan. tear into bite-size pieces when cool.
3. in the same pan over medium high heat, add a large tab of butter, a drizzle of olive oil, garlic, whole thyme sprigs and sage leaf. saute for about a minute until garlic is soft. add bread and bacon and season with salt and pepper. cook for about a minute or so until bread is lightly brown and crisp, adding more olive oil if the bread feels too dry.
4. whisk together the broth, cream and a pinch of nutmeg with a pinch of salt and pepper in a bowl.
5. add bread mixture to the pumpkins, pressing them firmly into the bottom. pour the liquid into each pumpkin and replace top. place pumpkins in a small, greased roasting pan and lightly brush the flesh with olive oil. bake for 1 hour until pumpkin flesh is soft but sill holds its shape. remove from oven.
6. remove thyme and sage leaves. gently spoon liquid out of the pumpkin and add to the blender, leaving the bread bits behind. gently spoon out the inside of the pumpkin flesh, being careful not to rupture the structure of the pumpkin, and add to the blender. blend until smooth.
7. meanwhile, add gruyere to the bread pieces in the pumpkins. pour soup on top, garnish with sage leaves and serve.
- goop, november 2012
cook time: 1 hour
servings: 2
ingredients:
2 small pumpkins
1 cup chicken broth
1/2 cup heavy cream
3 fresh sage leaves
2 sprigs fresh thyme
1 clove garlic - minced
1 thick slice of day old bread - torn into small pieces
2 slices bacon
1/4 cup gruyere
nutmeg
butter
olive oil
salt
pepper
steps:
1. preheat oven to 375 degrees. cut a small circle around the diameter of the pumpkin to remove the top; set aside. with a spoon, scrape out the seeds and any loose, stringy fibers, but not any of the flesh.
2. over medium high heat in a large saute pan, cook bacon until crispy. drain on a paper-towel lined plate and remove grease from pan. tear into bite-size pieces when cool.
3. in the same pan over medium high heat, add a large tab of butter, a drizzle of olive oil, garlic, whole thyme sprigs and sage leaf. saute for about a minute until garlic is soft. add bread and bacon and season with salt and pepper. cook for about a minute or so until bread is lightly brown and crisp, adding more olive oil if the bread feels too dry.
4. whisk together the broth, cream and a pinch of nutmeg with a pinch of salt and pepper in a bowl.
5. add bread mixture to the pumpkins, pressing them firmly into the bottom. pour the liquid into each pumpkin and replace top. place pumpkins in a small, greased roasting pan and lightly brush the flesh with olive oil. bake for 1 hour until pumpkin flesh is soft but sill holds its shape. remove from oven.
6. remove thyme and sage leaves. gently spoon liquid out of the pumpkin and add to the blender, leaving the bread bits behind. gently spoon out the inside of the pumpkin flesh, being careful not to rupture the structure of the pumpkin, and add to the blender. blend until smooth.
7. meanwhile, add gruyere to the bread pieces in the pumpkins. pour soup on top, garnish with sage leaves and serve.
- goop, november 2012
7.18.2012
pumpkin ravioli with salted caramel whipped cream
prep time: 70 minutes
cook time: 70 minutes
servings: 24 ravioli
ingredients:
4 tablespoons butter - melted
2 packages cream cheese - softened
1/2 cup canned pumpkin
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup sugar
5 tablespoons flour
1/2 teaspoon pumpkin pie spice
2 cans pillsbury crescent recipe creations refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons caramel syrup
4 tablespoons cinnamon sugar
steps:
1. pre-heat oven to 375 degrees. brush 2 large cookie sheets with 2 tablespoons of the melted butter. in a large bowl, beat cream cheese and pumpkin on medium speed about 1 minute or until smooth. add egg yolk, vanilla, sugar, 3 tablespoons of flour and pumpkin pie spice; beat on low speed until blended.
2. lightly sprinkle work surface with 1 tablespoon of flour. unroll 1 can of dough on floured surface with 1 short side facing you. press dough into 14 x 12-inch rectangle. with paring knife, lightly score the dough in half horizontally. lightly score bottom half of dough into 12 squares. spoon heaping tablespoon of the pumpkin filling onto center of each square. gently lift and position unscored half of dough over filling. starting at the top folded edge, press handle of wooden spoon firmly between the mounts and along edges of pumpkin filling to seal. using toothpick, poke small hole in top of each ravioli. cut between each ravioli and place 1 inch apart on cookie sheets. repeat with remaining flour, dough sheet and filling. brush ravioli with remaining 2 tablespoons melted butter. bake 9 - 14 minutes or until golden brown.
3. in a medium bowl, beat whipping cream and salt on high speed until soft peaks form. beat in 2 tablespoons of the caramel syrup until stiff peaks form. transfer to serving bowl; cover and refrigerate.
4. remove ravioli from oven. sprinkle with 2 tablespoons cinnamon sugar, turn and sprinkle with remaining cinnamon sugar.
5. to serve, place separate ravioli onto each plate. drizzle with teaspoon of the caramel syrup. swirl the remaining 1 tablespoon caramel syrup into bowl of whipped cream and add a dollop to the plate. serve.
- pillsbury
cook time: 70 minutes
servings: 24 ravioli
ingredients:
4 tablespoons butter - melted
2 packages cream cheese - softened
1/2 cup canned pumpkin
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup sugar
5 tablespoons flour
1/2 teaspoon pumpkin pie spice
2 cans pillsbury crescent recipe creations refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons caramel syrup
4 tablespoons cinnamon sugar
steps:
1. pre-heat oven to 375 degrees. brush 2 large cookie sheets with 2 tablespoons of the melted butter. in a large bowl, beat cream cheese and pumpkin on medium speed about 1 minute or until smooth. add egg yolk, vanilla, sugar, 3 tablespoons of flour and pumpkin pie spice; beat on low speed until blended.
2. lightly sprinkle work surface with 1 tablespoon of flour. unroll 1 can of dough on floured surface with 1 short side facing you. press dough into 14 x 12-inch rectangle. with paring knife, lightly score the dough in half horizontally. lightly score bottom half of dough into 12 squares. spoon heaping tablespoon of the pumpkin filling onto center of each square. gently lift and position unscored half of dough over filling. starting at the top folded edge, press handle of wooden spoon firmly between the mounts and along edges of pumpkin filling to seal. using toothpick, poke small hole in top of each ravioli. cut between each ravioli and place 1 inch apart on cookie sheets. repeat with remaining flour, dough sheet and filling. brush ravioli with remaining 2 tablespoons melted butter. bake 9 - 14 minutes or until golden brown.
3. in a medium bowl, beat whipping cream and salt on high speed until soft peaks form. beat in 2 tablespoons of the caramel syrup until stiff peaks form. transfer to serving bowl; cover and refrigerate.
4. remove ravioli from oven. sprinkle with 2 tablespoons cinnamon sugar, turn and sprinkle with remaining cinnamon sugar.
5. to serve, place separate ravioli onto each plate. drizzle with teaspoon of the caramel syrup. swirl the remaining 1 tablespoon caramel syrup into bowl of whipped cream and add a dollop to the plate. serve.
- pillsbury
6.08.2012
pumpkin maple macaroni and cheese
prep time: tbd
cook time: 15 minutes
servings: tbd
ingredients:
1 pound of short-cut whole wheat pasta; such as macaroni or penne
4 tablespoons of unsalted butter
3 tablespoons of flour
1 cup of amber beer
2 tablespoons of maple syrup
2 cups of milk
2 pinches of ground cloves
1 teaspoon of ground mustard
pinch of cayenne pepper
1/4 teaspoon of ground nutmeg
salt
pepper
1 14-ounce can of pure pumpkin purée
2 and 1/2 cups of shredded sharp yellow cheddar cheese - divided
sweet paprika for sprinkling
chopped parsley, chives or a sprig of thyme for garnish
steps:
1. pre-heat oven to 350 degrees. bring a large pot of water to a boil. salt the water and then cook the pasta until al dente. drain and set aside.
2. melt the butter in a medium sauce pan over medium heat. whisk in the flour ensuring no lumps develop; cook for 1 minute. raise heat a small bit and add beer. whisk well to ensure no lumps form. once the beer has evaporated a bit (about 5 minutes), whisk in the maple syrup and milk. season with cloves or allspice, mustard, cayenne and the nutmeg. add salt and pepper to taste. allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes).
3. whisk in the pumpkin purée then stir in 2 cups of grated cheddar cheese. mix until the cheese is melted. combine the pasta and the sauce and arrange in a casserole dish or individual ramekins. sprinkle remaining cheese on top. dust tops lightly with paprika. bake for 15 minutes and/or broil to allow the top to get brown and bubbly.
4. garnish with fresh chopped parsley, chives or sprigs of thyme.
- the fig tree blog
cook time: 15 minutes
servings: tbd
ingredients:
1 pound of short-cut whole wheat pasta; such as macaroni or penne
4 tablespoons of unsalted butter
3 tablespoons of flour
1 cup of amber beer
2 tablespoons of maple syrup
2 cups of milk
2 pinches of ground cloves
1 teaspoon of ground mustard
pinch of cayenne pepper
1/4 teaspoon of ground nutmeg
salt
pepper
1 14-ounce can of pure pumpkin purée
2 and 1/2 cups of shredded sharp yellow cheddar cheese - divided
sweet paprika for sprinkling
chopped parsley, chives or a sprig of thyme for garnish
steps:
1. pre-heat oven to 350 degrees. bring a large pot of water to a boil. salt the water and then cook the pasta until al dente. drain and set aside.
2. melt the butter in a medium sauce pan over medium heat. whisk in the flour ensuring no lumps develop; cook for 1 minute. raise heat a small bit and add beer. whisk well to ensure no lumps form. once the beer has evaporated a bit (about 5 minutes), whisk in the maple syrup and milk. season with cloves or allspice, mustard, cayenne and the nutmeg. add salt and pepper to taste. allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes).
3. whisk in the pumpkin purée then stir in 2 cups of grated cheddar cheese. mix until the cheese is melted. combine the pasta and the sauce and arrange in a casserole dish or individual ramekins. sprinkle remaining cheese on top. dust tops lightly with paprika. bake for 15 minutes and/or broil to allow the top to get brown and bubbly.
4. garnish with fresh chopped parsley, chives or sprigs of thyme.
- the fig tree blog
6.06.2012
pumpkin cheddar mac and cheese
prep time: 15 minutes
cook time: 15 minutes
servings: 6 - 8
ingredients:
cook time: 15 minutes
servings: 6 - 8
ingredients:
1 pound whole wheat penne
4 tablespoons butter
3 rounded tablespoons flour
1 cup chicken stock
2 tablespoons honey
2 cups milk
1/2 teaspoon allspice
1 teaspoon ground mustard
pinch of cayenne pepper
freshly grated nutmeg, to taste
salt
pepper
2 cups pumpkin puree
2 1/2 cups shredded extra-sharp cheddar cheese - divided
sweet paprika, for sprinkling
chopped parsley, for garnish
steps:
1. bring a large pot of salted water to a boil. cook pasta according to package directions until al dente. drain and reserve.
2. meanwhile, melt the butter in a large pan. whisk in the flour and cook for a minute. whisk in the chicken stock and cook until it has reduced down where there is almost no liquid left. shisk in the honey and the milk. season with the allspice, cayenne, nutmeg and salt and pepper. cook, stirring often, until thickened and it coats the back of a spoon. taste and adjust the seasonings, if needed.
3. preheat the broiler. whisk in the pumpkin puree. stir in 2 cups of the cheese until melted. combine the pasta and the sauce and transfer to individual casserole dishes, or one large casserole dish. sprinkle the remaining cheese on top and sprinkle with paprika. broil until the cheese is melted and bubbling. garnish with chopped parsley and serve.
- tastes and tell blog
1.09.2012
pumpkin sausage penne
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
3/4 cup uncooked penne pasta
1 pound italian sausage
1/2 cup sweet onion - chopped
1 garlic clove - minced
1 teaspoon olive oil
2/3 cup white wine
1 bay leaf
1 1/3 cup chicken broth
2/3 cup canned pumpkin
3 teaspoons minced fresh sage - divided
1/8 teaspoon ground cinnamon
dash ground nutmeg
6 tablespoons half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons shredded romano cheese
steps:
1. cook pasta according to package directions. meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
2. in same skillet, saute onion and garlic in oil and reserved drippings until tender. add 2/3 cup chicken broth and bay leaf. bring to a boil; cook until liquid is reduced by half. stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer. if sauce is too thick, add more chicken broth.
3. add the sausage, cream, salt and pepper; heat through. drain pasta; place in a serving bowl. add sausage mixture; toss to coat. sprinkle with cheese.
- spokane dinner club blog
cook time: tbd
servings: tbd
ingredients:
3/4 cup uncooked penne pasta
1 pound italian sausage
1/2 cup sweet onion - chopped
1 garlic clove - minced
1 teaspoon olive oil
2/3 cup white wine
1 bay leaf
1 1/3 cup chicken broth
2/3 cup canned pumpkin
3 teaspoons minced fresh sage - divided
1/8 teaspoon ground cinnamon
dash ground nutmeg
6 tablespoons half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons shredded romano cheese
steps:
1. cook pasta according to package directions. meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
2. in same skillet, saute onion and garlic in oil and reserved drippings until tender. add 2/3 cup chicken broth and bay leaf. bring to a boil; cook until liquid is reduced by half. stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer. if sauce is too thick, add more chicken broth.
3. add the sausage, cream, salt and pepper; heat through. drain pasta; place in a serving bowl. add sausage mixture; toss to coat. sprinkle with cheese.
- spokane dinner club blog
12.05.2011
pumpkin spice pull apart bread with butter rum glaze
prep time: tbd
cook time: 30 - 35 minutes
servings: tbd
bread ingredients:
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
1 packet active dry yeast
2 1/2 cups bread flour
filling ingredients:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter
butter rum glaze ingredients:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon + 1 1/2 teaspoons milk
1/2 cup powdered sugar
1/4 teaspoon rum
filling steps (while dough is rising):
1. whisk sugar, cinnamon and nutmeg together in a small bowl. melt 2 tablespoons butter in a saucepan over medium-high heat and brown. put it in a heat-safe bowl to cool and set aside.
bread steps:
1. grease and flour a loaf pan and set aside. in a saucepan over medium-high heat, brown the 2 tablespoons of butter. when it's the color of dark honey, remove from heat and pour into a large, heat-safe mixer bowl to cool.
2. in the same saucepan over medium-low heat, warm the milk until it bubbles. remove it from the heat and pour into the bowl with the butter. let cool until 100 - 110 degrees.
3. stir the sugar and yeast into the milk mixture and let sit for a few minutes. stir in pumpkin, salt, and 1 cup flour. add the rest of the flour 1/2 cup at a time, stirring between each addition. when dough is combined, knead.
4. place dough in a greased bowl and cover with a damp cloth. let rise in a warm place for about an hour until it doubles in size.
5. knead 1 tablespoon of flour into the dough, deflating it, and recover it. let it sit to relax for 5 minutes. flour a large work surface and urn your rested dough out onto it. roll it out to a 20-inch long and 12-inch wide rectangle, lifting corners periodically to make sure it's not sticking. if it seems to be snapping back, cover it with the damp towel and let it rest for 5 minutes before continuing.
6. spread the browned butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture over the top, patting it down to ensure it mostly sticks.
7. with the long edge of the rectangle toward you, cut it into 6 strips. stack the strips on top of one another and cut the resulting stack into 6 even portions. place these portions on at a time into a greased loaf pan, pressing them up against each other to fit them all in. cover the pan with a damp cloth and place in a a warm place for 30 - 45 minutes to double in size.
8. while dough rises, preheat oven to 350 degrees. when it's risen, place the load in the center of the oven and bake for 30 - 35 minutes until dark golden brown on top. cool for 20 - 30 minutes on a cooling rack in the loaf pan.
glaze steps:
1. in a saucepan bring the butter, milk and brown sugar to a boil over medium-high heat. remove form heat, add powdered sugar and rum and whisk to a smooth consistency.
2. use a butter knife to loosen all sides of the bread from the loaf pan and gently turn it out onto a plate. place another plate on top and flip it to turn it right side up. drizzle glaze over the top.
- willow bird baking
cook time: 30 - 35 minutes
servings: tbd
bread ingredients:
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
1 packet active dry yeast
2 1/2 cups bread flour
filling ingredients:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter
butter rum glaze ingredients:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon + 1 1/2 teaspoons milk
1/2 cup powdered sugar
1/4 teaspoon rum
filling steps (while dough is rising):
1. whisk sugar, cinnamon and nutmeg together in a small bowl. melt 2 tablespoons butter in a saucepan over medium-high heat and brown. put it in a heat-safe bowl to cool and set aside.
bread steps:
1. grease and flour a loaf pan and set aside. in a saucepan over medium-high heat, brown the 2 tablespoons of butter. when it's the color of dark honey, remove from heat and pour into a large, heat-safe mixer bowl to cool.
2. in the same saucepan over medium-low heat, warm the milk until it bubbles. remove it from the heat and pour into the bowl with the butter. let cool until 100 - 110 degrees.
3. stir the sugar and yeast into the milk mixture and let sit for a few minutes. stir in pumpkin, salt, and 1 cup flour. add the rest of the flour 1/2 cup at a time, stirring between each addition. when dough is combined, knead.
4. place dough in a greased bowl and cover with a damp cloth. let rise in a warm place for about an hour until it doubles in size.
5. knead 1 tablespoon of flour into the dough, deflating it, and recover it. let it sit to relax for 5 minutes. flour a large work surface and urn your rested dough out onto it. roll it out to a 20-inch long and 12-inch wide rectangle, lifting corners periodically to make sure it's not sticking. if it seems to be snapping back, cover it with the damp towel and let it rest for 5 minutes before continuing.
6. spread the browned butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture over the top, patting it down to ensure it mostly sticks.
7. with the long edge of the rectangle toward you, cut it into 6 strips. stack the strips on top of one another and cut the resulting stack into 6 even portions. place these portions on at a time into a greased loaf pan, pressing them up against each other to fit them all in. cover the pan with a damp cloth and place in a a warm place for 30 - 45 minutes to double in size.
8. while dough rises, preheat oven to 350 degrees. when it's risen, place the load in the center of the oven and bake for 30 - 35 minutes until dark golden brown on top. cool for 20 - 30 minutes on a cooling rack in the loaf pan.
glaze steps:
1. in a saucepan bring the butter, milk and brown sugar to a boil over medium-high heat. remove form heat, add powdered sugar and rum and whisk to a smooth consistency.
2. use a butter knife to loosen all sides of the bread from the loaf pan and gently turn it out onto a plate. place another plate on top and flip it to turn it right side up. drizzle glaze over the top.
- willow bird baking
12.04.2011
spiced pumpkin pots de creme with sauteed apples and pistachios
prep time: tbd
cook time: tbd
servings: 6
creams ingredients:
3 1/2-ounces pumpkin
1 vanilla bean - seeded
2 large eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup milk
1 cup heavy cream
garnish ingredients:
1 large apple - peeled, cored, seeded and diced
1 tablespoon sugar
1/2 vanilla bean - seeded
1 tablespoon butter
1 heaped tablespoon unsalted shelled green pistachios
creme steps:
1. steam the vanilla bean until soft. puree with the pumpkin and set aside.
2. preheat the oven to 320 degrees. in a bowl, beat the eggs with the sugar.
3. in a pot heat the milk and heave cream with the rest of the spices. stir in the pumpkin mixture.
4. while stirring, pour the warm milk batter into the egg batter. divide batters between 6 ramekins.
5. bake the creams in a water bath for 30 minutes, or until the center of the creams is set. remove from the water and let cool. refrigerate until creams are completely set.
garnish steps:
1. in a frying pan, melt the butter over medium heat. add the apple, sugar and vanilla bean. cook, stirring occasionally, until soft; about 5 minutes.
2. top each cream with the apples mixture and pistachios and serve.
- la tartine gourmande
cook time: tbd
servings: 6
creams ingredients:
3 1/2-ounces pumpkin
1 vanilla bean - seeded
2 large eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup milk
1 cup heavy cream
garnish ingredients:
1 large apple - peeled, cored, seeded and diced
1 tablespoon sugar
1/2 vanilla bean - seeded
1 tablespoon butter
1 heaped tablespoon unsalted shelled green pistachios
creme steps:
1. steam the vanilla bean until soft. puree with the pumpkin and set aside.
2. preheat the oven to 320 degrees. in a bowl, beat the eggs with the sugar.
3. in a pot heat the milk and heave cream with the rest of the spices. stir in the pumpkin mixture.
4. while stirring, pour the warm milk batter into the egg batter. divide batters between 6 ramekins.
5. bake the creams in a water bath for 30 minutes, or until the center of the creams is set. remove from the water and let cool. refrigerate until creams are completely set.
garnish steps:
1. in a frying pan, melt the butter over medium heat. add the apple, sugar and vanilla bean. cook, stirring occasionally, until soft; about 5 minutes.
2. top each cream with the apples mixture and pistachios and serve.
- la tartine gourmande
12.02.2011
pumpkin spice churros
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1/2 cup sugar
1 1/2 teaspoon cinnamon
2 cups flour
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups water
3/4 cup pumpkin puree
1/2 teaspoon vanilla extract
2/3 cup butter or shortening
4 eggs
vegetable oil for frying
steps:
1. in a medium bowl, stir together sugar and 1 teaspoon cinnamon for tossing the finished churros in. set aside.
2. in a small bowl, mix together the flour, 1/2 teaspoon cinnamon, cloves, nutmeg and salt and set aside.
3. heat water, pumpkin puree, vanilla and butter in a large saucepan over high heat, stirring occasionally, until it comes to a boil. remove from heat.
4. quickly stir in flour mixture with a wooden spoon. stir over low heat until mixture becomes doughy.
5. remove from heat again and quickly stir in eggs one at a time until well incorporated. mixture should be smooth.
6. pour vegetable oil into a large pan fitted with a clip-on thermometer, with the oil coming up two inches on the side. heat oil to 350 degrees. when the oil reaches 350 degrees carefully pip dough into the hot oil with one hand and snip the dough with a pair of kitchen scissors in the other. turn the heat down to fry the churros at 325 degrees. be sure to watch the temperature in order to maintain it.
7. depending on the size of the churros, fry for about 4 - 5 minutes, flipping at least once with a fork.
8. when golden brown and done, remove the set on paper towels. pat dry and immediately toss in cinnamon and sugar. serve warm.
- bakegirl blog
cook time: tbd
servings: tbd
ingredients:
1/2 cup sugar
1 1/2 teaspoon cinnamon
2 cups flour
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups water
3/4 cup pumpkin puree
1/2 teaspoon vanilla extract
2/3 cup butter or shortening
4 eggs
vegetable oil for frying
steps:
1. in a medium bowl, stir together sugar and 1 teaspoon cinnamon for tossing the finished churros in. set aside.
2. in a small bowl, mix together the flour, 1/2 teaspoon cinnamon, cloves, nutmeg and salt and set aside.
3. heat water, pumpkin puree, vanilla and butter in a large saucepan over high heat, stirring occasionally, until it comes to a boil. remove from heat.
4. quickly stir in flour mixture with a wooden spoon. stir over low heat until mixture becomes doughy.
5. remove from heat again and quickly stir in eggs one at a time until well incorporated. mixture should be smooth.
6. pour vegetable oil into a large pan fitted with a clip-on thermometer, with the oil coming up two inches on the side. heat oil to 350 degrees. when the oil reaches 350 degrees carefully pip dough into the hot oil with one hand and snip the dough with a pair of kitchen scissors in the other. turn the heat down to fry the churros at 325 degrees. be sure to watch the temperature in order to maintain it.
7. depending on the size of the churros, fry for about 4 - 5 minutes, flipping at least once with a fork.
8. when golden brown and done, remove the set on paper towels. pat dry and immediately toss in cinnamon and sugar. serve warm.
- bakegirl blog
11.30.2011
golden ricotta pumpkin fritters
prep time: tbd
cook time: tbd
servings: 48 small fritters
fritter ingredients:
1 1/2 cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
8-ounces ricotta cheese - well drained
1/2 cup pureed pumpkin
2 large eggs - lightly beaten 1 teaspoon vanilla extract
canola oil for frying
confectioner's sugar for garnish
pumpkin puree ingredients:
1 small pie pumpkin - cut in half and seeds removed
fritter steps:
1. fill a heavy-bottomed deep saucepan halfway with canola oil. heat to 375 degrees.
2. meanwhile, whisk the flour, sugar, baking powder, salt and spice together in a medium bowl. set aside.
3. add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. beat with a fork until mixed well. pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.
4. drop a scant teaspoon of the mixture at a time into the heated oil. fry until light golden brown, about 30 seconds on each side. drain on a parchment lined baking sheet.
5. pile drained fritters on a platter and sift powdered sugar over the top.
pumpkin puree steps:
1. place pumpkin halves cut side down on a rimmed baking sheet. bake at 400 degrees until flesh is tender when pierced with a fork, about 30 - 40 minutes depending on the size. let cool completely, then scoop out flesh and add to a food processor.
2. process pumpkin until smooth. spoon into a cheesecloth lined strainer set over a bowl for 10 minutes to let any excess water drain. serve with fritters.
- in jennie's kitchen blog
cook time: tbd
servings: 48 small fritters
fritter ingredients:
1 1/2 cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
8-ounces ricotta cheese - well drained
1/2 cup pureed pumpkin
2 large eggs - lightly beaten 1 teaspoon vanilla extract
canola oil for frying
confectioner's sugar for garnish
pumpkin puree ingredients:
1 small pie pumpkin - cut in half and seeds removed
fritter steps:
1. fill a heavy-bottomed deep saucepan halfway with canola oil. heat to 375 degrees.
2. meanwhile, whisk the flour, sugar, baking powder, salt and spice together in a medium bowl. set aside.
3. add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. beat with a fork until mixed well. pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.
4. drop a scant teaspoon of the mixture at a time into the heated oil. fry until light golden brown, about 30 seconds on each side. drain on a parchment lined baking sheet.
5. pile drained fritters on a platter and sift powdered sugar over the top.
pumpkin puree steps:
1. place pumpkin halves cut side down on a rimmed baking sheet. bake at 400 degrees until flesh is tender when pierced with a fork, about 30 - 40 minutes depending on the size. let cool completely, then scoop out flesh and add to a food processor.
2. process pumpkin until smooth. spoon into a cheesecloth lined strainer set over a bowl for 10 minutes to let any excess water drain. serve with fritters.
- in jennie's kitchen blog
11.27.2011
pumpkin and brown sugar creme brulees
prep time: tbd
cook time: 35 minutes
servings: 4
ingredients:
7.5-ounces pumpkin
1/4 cup sugar
1/4 cup golden brown sugar
3 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/9 teaspoon ground cloves
1/9 teaspoon salt
1 1/2 cups heavy whipping cream
4 tablespoons raw sugar
steps:
1. preheat the oven to 325 degrees. in a medium bolw, whisk together the pumpkin, sugars, egg yolks, spices and salt.
2. in a medium saucepan, heat the cream just to a boil, then slowly whisk it into the pumpkin/egg yolk mixture to temper the egg yolks. strain the mixture through a fine-mesh sieve into a separate bowl.
3. divide the mixture among 4 5 x 1-inch ramekins. place the ramekins in a large roasting pan or sheet pan and fill the pan with enough hot water to come halfway up the sides of the ramekins. bake until the custards are just set in the center, about 35 minutes. remove from the oven, remove from the hot water bath, and let the ramekins cool slightly . chill thoroughly in the refrigerator until cold, about 6 hours.
4. sprinkle 1 tablespoon sugar over the top of each ramekin. place the ramekins under the broiler to melt the sugar, or use a kitchen torch to melt the sugar. chill for 15 minutes before serving.
- eggs on sunday blog
cook time: 35 minutes
servings: 4
ingredients:
7.5-ounces pumpkin
1/4 cup sugar
1/4 cup golden brown sugar
3 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/9 teaspoon ground cloves
1/9 teaspoon salt
1 1/2 cups heavy whipping cream
4 tablespoons raw sugar
steps:
1. preheat the oven to 325 degrees. in a medium bolw, whisk together the pumpkin, sugars, egg yolks, spices and salt.
2. in a medium saucepan, heat the cream just to a boil, then slowly whisk it into the pumpkin/egg yolk mixture to temper the egg yolks. strain the mixture through a fine-mesh sieve into a separate bowl.
3. divide the mixture among 4 5 x 1-inch ramekins. place the ramekins in a large roasting pan or sheet pan and fill the pan with enough hot water to come halfway up the sides of the ramekins. bake until the custards are just set in the center, about 35 minutes. remove from the oven, remove from the hot water bath, and let the ramekins cool slightly . chill thoroughly in the refrigerator until cold, about 6 hours.
4. sprinkle 1 tablespoon sugar over the top of each ramekin. place the ramekins under the broiler to melt the sugar, or use a kitchen torch to melt the sugar. chill for 15 minutes before serving.
- eggs on sunday blog
11.08.2011
ravioli with pumpkin alfredo sauce
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 package (25-ounces) frozen chicken & mozzarella ravioli
3 tablespoons flour
2 cups milk
1 can 14-1/2 ounces chicken broth
3 garlic cloves - minced
2 tablespoons butter
1/2 cup shredded parmesan cheese
1/2 cup canned pumpkin
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh sage
dash ground nutmeg
1/4 cup pine nuts - toasted
steps:
1. cook ravioli according to package directions. meanwhile, in a large bowl, whisk the flour, milk and broth.
2. in a large skillet, saute garlic in butter until tender. stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
3. drain ravioli and stir into sauce. sprinkle with nuts.
note: if sauce is too liquidy, add a bit more flour.
- spokane dinner club blog
cook time: tbd
servings: 6
ingredients:
1 package (25-ounces) frozen chicken & mozzarella ravioli
3 tablespoons flour
2 cups milk
1 can 14-1/2 ounces chicken broth
3 garlic cloves - minced
2 tablespoons butter
1/2 cup shredded parmesan cheese
1/2 cup canned pumpkin
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh sage
dash ground nutmeg
1/4 cup pine nuts - toasted
steps:
1. cook ravioli according to package directions. meanwhile, in a large bowl, whisk the flour, milk and broth.
2. in a large skillet, saute garlic in butter until tender. stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
3. drain ravioli and stir into sauce. sprinkle with nuts.
note: if sauce is too liquidy, add a bit more flour.
- spokane dinner club blog
10.30.2011
creamy pumpkin risotto
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
3 cups fresh pumpkin puree
1/2 cup creme fraiche
5 - 6 cups fresh chicken broth
2 cups arborio rice
1 onion - chopped
1/2 cup white wine
1/2 cup fresh grated parmesan cheese
fresh herbs
steps:
1. heat chicken broth in a pot.
2. saute onions and rice in a separate stock pot over medium heat. add white wine and stir.
3. slowly add hot broth to rice, a ladle at a time to allow rice to absorb the broth and stir; this step will take about 30 minutes.
4. stir in the pumpkin puree and cook for 5 more minutes on medium heat.
5. remove from stove and stir in creme fraiche and cheese. add fresh herbs and salt and pepper to taste.
- avant garde living blog
cook time: tbd
servings: tbd
ingredients:
3 cups fresh pumpkin puree
1/2 cup creme fraiche
5 - 6 cups fresh chicken broth
2 cups arborio rice
1 onion - chopped
1/2 cup white wine
1/2 cup fresh grated parmesan cheese
fresh herbs
steps:
1. heat chicken broth in a pot.
2. saute onions and rice in a separate stock pot over medium heat. add white wine and stir.
3. slowly add hot broth to rice, a ladle at a time to allow rice to absorb the broth and stir; this step will take about 30 minutes.
4. stir in the pumpkin puree and cook for 5 more minutes on medium heat.
5. remove from stove and stir in creme fraiche and cheese. add fresh herbs and salt and pepper to taste.
- avant garde living blog
10.16.2011
baked pumpkin donuts with maple cinnamon glaze
prep time: tbd
cook time: 10 minutes
servings: 12 doughnuts
doughnut ingredients:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter - at room temperature
1 teaspoon vanilla extract
glaze ingredients:
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
1/2 teaspoon cinnamon
2 tablespoons milk
doughnut steps:
1. preheat oven to 350 degrees. prepare a doughnut pan by spraying with non-stick cooking spray.
2. in a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. set aside.
3. in another bowl, cream together the brown sugar, butter and pumpkin. add in the eggs, mix well, then mix in the vanilla. stir in the reserved dry ingredients.
4. place the mix in a large zip-top bag. cut off the corner and pipe into the doughnut pan.
5. bake until a toothpick inserted in the center comes out clean, about 10 minutes. remove pan from oven and let rest for 5 minutes. remove from pan and allow to cool completely on a wire rack.
glaze steps:
1. in a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
2. when the doughnuts are cool, dip them into the glaze. return to the wire rack to allow the glaze to set.
- henning love blog
cook time: 10 minutes
servings: 12 doughnuts
doughnut ingredients:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter - at room temperature
1 teaspoon vanilla extract
glaze ingredients:
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
1/2 teaspoon cinnamon
2 tablespoons milk
doughnut steps:
1. preheat oven to 350 degrees. prepare a doughnut pan by spraying with non-stick cooking spray.
2. in a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. set aside.
3. in another bowl, cream together the brown sugar, butter and pumpkin. add in the eggs, mix well, then mix in the vanilla. stir in the reserved dry ingredients.
4. place the mix in a large zip-top bag. cut off the corner and pipe into the doughnut pan.
5. bake until a toothpick inserted in the center comes out clean, about 10 minutes. remove pan from oven and let rest for 5 minutes. remove from pan and allow to cool completely on a wire rack.
glaze steps:
1. in a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
2. when the doughnuts are cool, dip them into the glaze. return to the wire rack to allow the glaze to set.
- henning love blog
2.08.2011
pumpkin gnocchi with brown butter sauce
prep time: tbd
cook time: 20 minutes
servings: 4
ingredients:
1 1/2 pounds idaho potatoes (about 3 large) - scrubbed and boiled in skins until tender
1/2 cup pumpkin puree
1/4 cup finely grated parmesan cheese
1 egg
1/4 teaspoon cinnamon
pinch allspice
1 teaspoon salt
pepper
1 1/2 - 2 cups flour
salted water for cooking gnocchi
1/2 pound unsalted butter
2 tablespoons fresh sage leaves - minced
1/2 cup shaved parmesan cheese
steps:
1. allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt. while still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding.
2. add pumpkin puree, grated parmesan, egg, cinnamon, allspice, salt and pepper to taste and mix well. gradually add in enough flour to form a smooth, slightly sticky, dough. briefly knead the dough to incorporate the flour, being careful not to overwork.
3. bring a large pot of salted water to a rolling boil. cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. slice the rope into pieces 1/2-inch wide. holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.
4. immediately add the gnocchi to the boiling water and continue cooking for 2 - 3 minutes once they have risen to the top. remove the cooked gnocchi with a slotted spoon or skimmer and set aside briefly while making the sauce.
5. in a skillet over high heat add the butter when the pan is very hot. let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. quickly swirl the skillet and add minced sage. let cook for 30 seconds longer, season to taste with salt and pepper and ad gnocchi to skillet to toss with sauce and rewarm if necessary. serve immediately with shaved parmesan cheese.
- food network
cook time: 20 minutes
servings: 4
ingredients:
1 1/2 pounds idaho potatoes (about 3 large) - scrubbed and boiled in skins until tender
1/2 cup pumpkin puree
1/4 cup finely grated parmesan cheese
1 egg
1/4 teaspoon cinnamon
pinch allspice
1 teaspoon salt
pepper
1 1/2 - 2 cups flour
salted water for cooking gnocchi
1/2 pound unsalted butter
2 tablespoons fresh sage leaves - minced
1/2 cup shaved parmesan cheese
steps:
1. allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt. while still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding.
2. add pumpkin puree, grated parmesan, egg, cinnamon, allspice, salt and pepper to taste and mix well. gradually add in enough flour to form a smooth, slightly sticky, dough. briefly knead the dough to incorporate the flour, being careful not to overwork.
3. bring a large pot of salted water to a rolling boil. cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. slice the rope into pieces 1/2-inch wide. holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.
4. immediately add the gnocchi to the boiling water and continue cooking for 2 - 3 minutes once they have risen to the top. remove the cooked gnocchi with a slotted spoon or skimmer and set aside briefly while making the sauce.
5. in a skillet over high heat add the butter when the pan is very hot. let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. quickly swirl the skillet and add minced sage. let cook for 30 seconds longer, season to taste with salt and pepper and ad gnocchi to skillet to toss with sauce and rewarm if necessary. serve immediately with shaved parmesan cheese.
- food network
11.25.2010
teresa heinz kerry's pumpkin spice cookies
prep time: tbd
cook time: 15 minutes per batch
servings: 5 dozen
ingredients:
1 cup butter - at room temperature
1 cup sugar
1 egg
1 cup canned pumpkin puree (do not use pumpkin pie filling)
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
steps:
1. heat oven to 375 degrees. with electric mixer, cream butter and sugar. beat in egg, pumpkin and vanilla. sift together flour, baking powder, salt, cinnamon and allspice. stir into pumpkin mixture.
2. drop by tablespoonfuls onto a well-greased cookie sheet and bake for 12 - 15 minutes, until golden on edges.
- unknown
cook time: 15 minutes per batch
servings: 5 dozen
ingredients:
1 cup butter - at room temperature
1 cup sugar
1 egg
1 cup canned pumpkin puree (do not use pumpkin pie filling)
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
steps:
1. heat oven to 375 degrees. with electric mixer, cream butter and sugar. beat in egg, pumpkin and vanilla. sift together flour, baking powder, salt, cinnamon and allspice. stir into pumpkin mixture.
2. drop by tablespoonfuls onto a well-greased cookie sheet and bake for 12 - 15 minutes, until golden on edges.
- unknown
11.20.2010
pumpkin cheesecake
prep time: tbd
cook time: about 1 hour
servings: 10 - 12
crust ingredients:
1 cup graham cracker crumbs
1/2 cups finely ground ginger cookies
1 tablespoon granulated white sugar
4 -5 tablespoons unsalted butter - melted
cheesecake ingredients:
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 pound cream cheese - room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 cup pure pumpkin puree
topping ingredients:
1 cup sour cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar
crust steps:
1. in a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar and melted butter. press the mixture onto the bottom of a buttered spring form pan. cover and refrigerate while you make the cheesecake filling.
cheesecake steps:
1. combine the sugar, cinnamon, ginger, cloves, nutmeg and salt.
2. in a separate bowl, beat the cream cheese on low until smooth, about 2 minutes. gradually add the sugar mixture and beat until creamy and smooth, 1 -2 minutes. add the eggs, one at a time, beating well after each addition. scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
3. pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. bake the cheesecake for 30 minutes at 350 degrees. then reduce the oven temperature to 325 degrees and continue to bake for another 10 -20 minutes or until the edges are puffed but the enter is still wet and jiggles when you gently shake the pan.
topping steps:
1. whisk together the sour cream, vanilla extract and sugar. pour the sour cream mixture over the top of the baked cheesecake. return the cheesecake to the oven and bake about 8 minutes to set the topping.
2. remove from oven and place on a wire rack to cool. loosen the cake from the pan by running a sharp knife around the inside edge - this will help prevent the cake from cracking. then place a piece of aluminum foil over the top so the cheesecake will cool slowly. cool completely. cover and refrigerate at least 8 hours before serving.
- unknown
cook time: about 1 hour
servings: 10 - 12
crust ingredients:
1 cup graham cracker crumbs
1/2 cups finely ground ginger cookies
1 tablespoon granulated white sugar
4 -5 tablespoons unsalted butter - melted
cheesecake ingredients:
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 pound cream cheese - room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 cup pure pumpkin puree
topping ingredients:
1 cup sour cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar
crust steps:
1. in a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar and melted butter. press the mixture onto the bottom of a buttered spring form pan. cover and refrigerate while you make the cheesecake filling.
cheesecake steps:
1. combine the sugar, cinnamon, ginger, cloves, nutmeg and salt.
2. in a separate bowl, beat the cream cheese on low until smooth, about 2 minutes. gradually add the sugar mixture and beat until creamy and smooth, 1 -2 minutes. add the eggs, one at a time, beating well after each addition. scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
3. pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. bake the cheesecake for 30 minutes at 350 degrees. then reduce the oven temperature to 325 degrees and continue to bake for another 10 -20 minutes or until the edges are puffed but the enter is still wet and jiggles when you gently shake the pan.
topping steps:
1. whisk together the sour cream, vanilla extract and sugar. pour the sour cream mixture over the top of the baked cheesecake. return the cheesecake to the oven and bake about 8 minutes to set the topping.
2. remove from oven and place on a wire rack to cool. loosen the cake from the pan by running a sharp knife around the inside edge - this will help prevent the cake from cracking. then place a piece of aluminum foil over the top so the cheesecake will cool slowly. cool completely. cover and refrigerate at least 8 hours before serving.
- unknown
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