A little early this week; and we’re doing Pumpkin!
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-JT
Pumpkin ping!
Did your neighbor get a show on TLC? Hugh Big Things That Devour Dessert Bars.
I worked for him as slave labor (internship) for a few days. And Susan Spicer at his restaurant for a special that all the chefs did.
Most important thing she taught me was "Taste... taste... always taste as you cook".
High stress environment. I still have a signed apron hanging on my wall here above my grand piano.
/johnny
Woo! That’s some recipe. I’m definitely going to save the pecan sauce - pecans being my favorite nut.
Since I gave away my ice cream maker, I’m reduced to making Nigella’s non-churn coffee ice cream and salted caramel ice cream. Her pomegranate non-churn went icelike on me. I think I overmixed it.
I usually stick to pumpkin pie this season - going to use maple syrup as the sweetener this year and pecans on top.
Our local Stop & Shop features a “taste” every season; this summer it was lemon and they sold all kinds of beautiful lemony items. This season it is pumpkin and I grabbed some pumpkin cider - whatever that is!
Woo! That’s some recipe. I’m definitely going to save the pecan sauce - pecans being my favorite nut.
Since I gave away my ice cream maker, I’m reduced to making Nigella’s non-churn coffee ice cream and salted caramel ice cream. Her pomegranate non-churn went icelike on me. I think I overmixed it.
I usually stick to pumpkin pie this season - going to use maple syrup as the sweetener this year and pecans on top.
Our local Stop & Shop features a “taste” every season; this summer it was lemon and they sold all kinds of beautiful lemony items. This season it is pumpkin and I grabbed some pumpkin cider - whatever that is!
We were in Toronto last week and a freind made this for a dinner party. Whole menu was amazing. These cakes were really good.
Pumpkin Toffee Cakes with Cranberry-Caramel Sauce
Ingredients
CRANBERRY-CARAMEL SAUCE
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) whipping cream (35%)
3 tbsp (45 mL) unsalted butter, cubed
3 tbsp (45 mL) dried cranberries, coarsely chopped
CAKES
Non-stick cooking spray
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) cinnamon
¾ tsp (4 mL) ground ginger
½ tsp (2 mL) salt
¼ tsp (1 mL) baking soda
Pinch ground allspice
Pinch ground cloves
¾ cup (175 mL) lightly packed brown sugar
¾ cup (175 mL) canned pumpkin purée
½ cup (125 mL) unsalted butter, melted and cooled
2 eggs
¼ cup (60 mL) buttermilk (shake carton well before measuring)
1 tsp (5 mL) vanilla
½ cup (125 mL) dried cranberries
GARNISH
1 cup (250 mL) whipped cream
¼ cup (60 mL) dried cranberries
Directions
For sauce, cook sugar in a medium saucepan over medium-low heat, stirring occasionally with a fork, until completely liquid and pale gold, about 10 minutes.
Continue to cook melted sugar over medium-low heat, swirling saucepan occasionally but without stirring, until it turns deep gold, 8–10 more minutes.
Remove saucepan from heat. While standing back (in case caramel spatters), carefully and gradually add cream and butter.
Return saucepan to medium heat and simmer, stirring often, until sauce is smooth, 2–3 minutes. Remove saucepan from heat and stir in dried cranberries. (If making ahead, reheat sauce gently before serving.)
For cakes, preheat oven to 375°F (190°C). Spray a 12-cup muffin pan with non-stick cooking spray.
In a large bowl, whisk together flour, baking powder, cinnamon, ginger, salt, baking soda, allspice and cloves.
In a separate bowl, whisk together brown sugar, pumpkin purée, butter, eggs, buttermilk and vanilla. Add brown sugar mixture to dry ingredients and stir just until combined. Stir in cranberries.
Spoon batter into muffin pan, dividing evenly. Bake until a cake tester inserted in a centre cake comes out clean, 20–25 minutes. Let cool in pan on wire rack for 5 minutes.
To serve, remove cakes from muffin pan. Slice 6 cakes in half horizontally. If you like, reserve remaining cakes to freeze and serve another time. Put bottom halves onto individual plates. Pour sauce over cakes, dividing evenly. Replace tops. Garnish with a dollop of whipped cream and a sprinkle of dried cranberries. Serves 12.
These look amazing-going to try them, but won’t be using 2 lbs of bacon!
http://bacontoday.com/bacon-pumpkin-bars-with-maple-cream-cheese-frosting/
Made this last year A real keeper Time to drag out the recipe again. I don’t know what a cheese pumpkin is, so used a regular one. Read other peoples comments re the recipe.
https://food52.com/recipes/7637-pasta-al-forno-with-pumpkin-and-pancetta#comments
I did these last fall and will do this again with family coming. I used dough hook and it was pretty easy.
Pumpkin-Walnut Focaccia with Gruyère/Cooking Light
The recipe makes two generous free-form loaves—one to enjoy now, and one to freeze later or give as a gift. If you’re making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat.
Ingredients
3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
Cooking spray
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts
Preparation
Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.
Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).
Preheat oven to 400°.
Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.
Calories 169/ Calories from fat 30 % Fat 5.6 g
Chicken and Ham Sandwich with Artichoke-Tomato Spread/Cooking Light
This recipe yields more sandwiches than you’ll need, but you’ll be glad for the leftovers. Wrap the two extra sandwich wedges in plastic wrap, and refrigerate for up to one day. Remember to pat the focaccia dough out into a larger, thinner circle so the bread won’t be too thick.
Yield: 6 servings (serving size: 1 wedge)
Ingredients
1/4 cup chopped drained oil-packed sun-dried tomato halves
1 garlic clove
1/2 (14-ounce) can quartered artichoke hearts, drained
1 loaf Pumpkin-Walnut Focaccia with Gruyère, cut in half horizontally
4 ounces chopped roasted skinless, boneless rotisserie chicken breast
4 ounces thinly sliced 33%-less-sodium ham (about 1/8 inch thick)
2 cups trimmed arugula
Preparation
Combine first 3 ingredients in a food processor; process until smooth. Spread mixture on bottom half of Pumpkin-Walnut Focaccia with Gruyère; top with chicken, ham, and arugula. Place top half of bread on sandwich. Cut sandwich into 6 wedges.
Calories 315/ Calories fromfat 29 % Fat 10.3 g
This was voted most popular dip by the San Fran Chronicle food section readers. Very good.
Libyan Spicy Pumpkin Dip / Marlena Spieler
1 onion, finely chopped
8 garlic cloves, finely chopped (about 2 tablespoons)
3 to 4 tablespoons extra virgin olive oil
1 1/2 pounds butternut, pumpkin or other winter squash, peeled and diced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 cup diced tomatoes
1/2 red jalapeno or serrano chile, seeded and chopped
1 teaspoon kosher salt
Pinch of sugar
2 1/2 tablespoons unflavored yogurt
2 tablespoons lemon juice, or to taste
2 tablespoons chopped cilantro, or to taste
INSTRUCTIONS:
Saute the onion and half of the garlic in oil over medium-high heat until the onion is soft and translucent and the garlic is fragrant. Add the squash, reduce heat, cover and cook for 10 minutes, or until the squash is about half cooked.
Stir in the cumin, paprika, ginger and curry. Cook until the spices are fragrant. Add the tomatoes, chile, salt and sugar. Cook over medium heat until the liquid has evaporated and the squash is very tender, about 20 minutes, adding the yogurt during the last 2 minutes of cooking. If the liquid evaporates before the squash is cooked through, add a few tablespoons of water so the mixture doesn’t burn.
With the history being made all around us these days, how about we bring a bit of history back into the kitchen as well. For instance, today the station watched was one of the new digital sub stations we found locally called Retro TV network. The show was one of the first cooking shows and hosted by Dionne Lucas, a Cordon Bleu chef from Britain who had a series on back in the 1950’s. Her advertiser was Caloric (?) Gas ranges Another cooking show is seen on ION TV with Robin Shea (a favorite only due to the fact she is from my home town) I believe these two are on this channel as well....”Chef at Large” and “Chef at Home”. David Wade, another local favorite way back in the day. And, of course The Galloping Gourmet and Justin Wilson. With the passing of Chef Paul recently, it was an uplifting experience to see how many persons were inspired by these early pioneers. Another local I remember is Julie Bennell with her show being on Channel 8 in Dallas during the 50’s.
For those of us who have no access to cable, we do still have some access to interesting cooking shows. The may be older, but food is food and anything new is always an experiment. Check out some of these oldies but goodies if possible. You might be pleasantly surprised
I’ve made this recipe many times, minus the maple.
I was surprised how good a pumpkin cheesecake can taste!
Maple Pumpkin Cheesecake
Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (15 oz.) can pumpkin (2 cups)
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
MAPLE PECAN GLAZE
3/4 cup pure maple syrup
1 cup (1/2 pint) heavy cream
1/2 cup chopped pecans
Instructions
HEAT oven to 325ºF. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.
MAPLE PECAN GLAZE
COMBINE syrup and cream in 2 or 3-quart saucepan. Bring to a boil over medium heat. Boil rapidly, 10 to 15 minutes or until slightly thickened, stirring occasionally. Reduce heat to low. Simmer an additional 5 to 10 minutes, stirring constantly, until thickened. Add pecans. Cover and chill until ready to serve. Stir before serving.
http://www.eaglebrand.com/recipes/maple-pumpkin-cheesecake-3981