Tuesday, October 27, 2009

Pumpkin Kick


We have been on a huge pumpkin kick this month...I can't say this is unusual for us this time of year for us. It's probably the biggest way we celebrate and enjoy the fall season. I LOVE pumpkin! Pumpkin Spice Lattes, Pumpkin Bread, Pumpkin Bagels w/ pumpkin cream cheese are all usuals for us. I even made pumpkin cupcakes for Grady's birthday party. This year I found a new recipe for Pumpkin Bread and also made pumpkin pudding and pumpkin ravioli. Here are some of my favorite recipes:

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Downeast Maine Pumpkin Bread

Ingredients

  • 1 (15 ounce) can pumpkin puree or 2 C. fresh pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 C. crushed pecans (sprinkle on top of each loaf before baking - optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
modified from allrecipes.com
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Pan Fried Pumpkin Ravioli with Sage Cream Sauce

For the Filling:
15oz can 100% pumpkin (not pie filling)
2 tablespoons softened unsalted butter
1 egg yolk
1/4 cup grated Parmesan
1 tablespoon ground sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste

For the Ravioli & Sauce:
1 package wonton skins
Egg wash (1 egg, mixed with 1 teaspoon water)
4 tablespoons unsalted butter
1 tablespoon, ground sage
1/2 cup cream or half and half
Olive oil
Pumpkin seed kernels or pine nuts (optional)

For Ravioli: Empty pumpkin into a mixing bowl. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste. Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash. Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet. Cover with dampened paper towels while preparing remaining raviolis. Heat a large frying pan over medium heat with about 2 tablespoons of olive oil. Place 4-5 raviolis in hot oil and cook the ravioli until they are just tender and lightly browned.

For Sauce:
In a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute. Add the cream and simmer until lightly thickened.

Transfer pasta to a serving bowl. Add sauce and toss to combine. Garnish with pumkin seed kernels or pine nuts.

recipe courtesy of: Blog Hungry

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My friend Michelle gave me a great tip. If you buy one of those small pie pumpkins from the grocery store wrap it in foil and put it in the oven whole at 350 degrees for 1.5-2 hours. The flesh pulls away from the skin and it's super easy to scoop out and cut the pumpkin at that point. I usually battle with a kitchen knife to cut my pumpkin or squash in half, but not anymore!

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