Publication: I'm Not Martha
Pumpkin recipes, and we're not talking pie! | |
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I'M NOT MARTHA - Tuesday, October 16, 2007
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Hi! I'm Lizzy!! and I'm not Martha!!!
Eighty per cent of all pumpkins are harvested in October...
just in time for Halloween and Thanksgiving. I thought I
had best give you a jump on your holiday food planning. You
can test drive these before that special dinner to the com-
plete joy of your family. I have found you some wonderful
ones...especially the Stuffed Whole Pumpkin. What a fun
treat it is. So you will find a complete dinner of recipes
here so have a fun time.
And what about those fun facts? You know I can't do a
letter without them!
P.S. If you're interested we now have a forum. You can post
comments on this and recent issues at... Not Martha forum
Pumpkins are fruit.
According to the University of Illinois, 90 percent of the
pumpkins grown in the United States are raised within a
90-mile radius of Peoria, Illinois.
Pumpkins are grown primarily for processing with a small
percentage grown for ornamental sales through you-pick
farms, farmers' market and retail sales.
Around 90 to 95 percent of the processed pumpkins in the
United States are grown in Illinois.
Pumpkins are members of the vine crops family called cucur-
bits.
Pumpkins were once recommended for removing freckles and
curing snake bites.
In early colonial times, pumpkins were used as an ingredient
for the crust of pies, not the filling. Colonists sliced off
pumpkin tops; removed seeds and filled the insides with milk,
spices and honey. This was baked in hot ashes and is the
origin of pumpkin pie.
SELECTING A PUMPKIN
The most popular use of pumpkins is for decoration as jack-
o-lanterns. When selecting a pumpkin for cooking, the best
selection is a "pie pumpkin" or "sweet pumpkin." These are
smaller than the large jack-o-lantern pumpkins and the flesh
is sweeter and less watery. However, you can substitute the
jack-o-lantern variety with fairly good results.
Look for a pumpkin with 1 to 2 inches of stem left. If the
stem is cut down too low the pumpkin will decay quickly or
may be decaying at the time of purchase. Avoid pumpkins
with blemishes and soft spots. It should be heavy, shape is
unimportant. A lopsided pumpkin is not necessarily a bad
pumpkin. Figure one pound of raw, untrimmed pumpkin for each
cup finished pumpkin puree.
STUFFED WHOLE PUMPKIN
1 cup dried apricots
1 cup dried pitted prunes
1 cup apple juice
1 loaf good-quality commercially made presliced whole wheat
bread
1 large onion, diced
1 to 2 stalks leafy celery, diced (leaves included)
1 1/2 teaspoons to 1 tablespoon dried leaf (not ground) sage
1/4 cup butter, melted
Vegetable stock (see tip, below) as needed
Tamari or shoyu soy sauce to taste
A small amount of dried leaf basil and oregano to taste
(optional)
Salt and freshly ground black pepper to taste
Cooking spray (optional)
1 medium-large pumpkin, preferably one of the buff-colored
pumpkins,
Pumpkin prep:
Cut off and reserve a lid, as you would preparatory to
carving a jack-o'-lantern. Scoop out all of the seeds and
fibers. Put an inch or two of water in a large pot. Place
the pumpkin, cut side down, in the water, cap wedged in
near it. Bring to a boil over high heat. Cover tightly and
team for 10 to 15 minutes to precook slightly. Remove the
pot from the heat and let cool. When cool, remove from the
pot. Since the pumpkin will be eaten with the stuffing, I
like to season the inside with salt, pepper, a little tamari,
Pickapeppa, and brown sugar, rubbing this into the exposed
interior flesh after steaming.
1. Place the apricots and prunes in a small, heatproof bowl.
Place the apple juice in a small saucepan over high heat
and bring to a boil. Immediately pour the juice over the
dried fruit. Let stand for at least 2 hours, but overnight
or a day or two in advance is fine. Drain the dried fruit,
reserving both the fruit and the soaking liquid. Coarsely
chop the fruit and set aside.
2. Preheat the oven to 375 F, then turn down to 200 F.
3. Set a wire rack on a baking sheet and place a single
layer of bread slices on the rack. Place in the preheated
oven and bake, slowly, turning once, until the bread is
hard, crunchy, and dry all the way through, but not browned.
This is a fairly slow process — it might take 45 to 60
minutes, but set the timer at 20-minute intervals to remind
you to check. You with either need to do 2 sheets' worth of
bread (in which case, reverse their positions in the oven
halfway through), or repeat the toasting process again until
all bread is prepared. Remove the dry bread from the oven
and let cool.
4. Coarsely crumble the bread into a large bowl. Add the
onion and leafy celery and toss to combine. Measure the sage
(starting with the smaller amount) into your hands and rub
the leaves back and forth in your palms until they crumble
(this releases the volatile essential oils). Add the sage to
the bread mixture. Pour the melted butter over the mixture
and toss well to combine. Add the soaked dried fruit and toss
again. The dressing should still be dry. Begin adding the
liquid, a combination of vegetable stock and the reserved
fruit soaking liquid. Use more stock than juice, and use just
enough to moisten the dressing without making it soggy. Keep
tossing, adding stock as needed. Add tamari, starting with
about 1 tablespoon. Taste for salt and add it and plenty of
pepper to taste. More sage, maybe? This is also the point at
which you can add a little dried basil and oregano, too, if
you like. The stuffing can be prepared up to this point and
stored, covered and refrigerated, overnight.
5. On the day you plan to stuff the pumpkin, preheat the oven
to 375 F.
6. If not using nonstick, spray a baking dish large enough to
accommodate the pumpkin with cooking spray.
7. Stuff the dressing into the cavity of the prepared
pumpkin, topping with the pumpkin's cap. Place the stuffed
pumpkin in the prepared baking dish. Place in the preheated
oven and bake until the pumpkin is slightly brown and looks
a bit collapsed in on itself, or, as Ned says, like a plump
European duchess, about 40 minutes. Serve whole, at the table.
* Pickapeppa is fruity brown sauce from Jamaica. It's
available at gourmet food stores or online at www.pickapeppa.com.
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PUMPKIN PASTA
12 oz pasta such as conchiglie
1 small pumpkin
2 sprigs rosemary
1 clove garlic
1 shallot
5 oz heavy cream
1 tsp Dijon mustard
2 tsp chopped flatleaf parsley
1-2oz butter
2 0z white wine
1/2 lemon, juice only
salt and freshly ground black pepper
grated parmesan, to serve
1. Preheat the oven 375 F
2. Peel and de-seed the pumpkin. Dice into 1 in. cubes and
place onto an ovenproof sheet.
3. Chop the rosemary and sprinkle over the pumpkin. Season
and drizzle with olive oil.
4. Place in the oven and cook for 45 minutes.
5. Cook the pasta in plenty of salted boiling water as per
instructions.
6. Chop the garlic and shallot, gently pan-fry in the butter
for about 1 minute.
7. Add the mustard and wine, bring to the boil. Simmer for
2-3 minutes.
8. Add the lemon juice, seasoning, cream and finally the
parsley.
9. Drain off the pasta and remove the pumpkin from the oven.
Fold into the pasta in a bowl.
10. Pour over the sauce and mix together. Check seasoning.
Serve in a bowl with the parmesan cheese over the top.
WARM PUMPKIN SALAD
1 1/4 lbs. butternut pumpkin
4 small beets
1 yellow onion
2 tablespoons olive oil
4 garlic cloves, finely chopped
sea salt, to taste
fresh ground black pepper, to taste'
1/4 cup pepitas
baby spinach leaves, well washed
1 tablespoon raspberry vinegar or red wine vinegar
Preheat the oven to 400 F
Line a large baking dish with parchment paper, peel the
pumpkin, beetroot and onion and cut into wedges.
Mix together the oil, garlic, salt and pepper in a large
bowl until they are well-combined. Toss in the pumpkin,
beetroot and onion and stir until the vegetables are well-
coated.
Spread the vegetables on the baking tray and place in the
oven for 40-50 minutes, or until the pumkin starts to brown.
Place the pepitas in a dry non-stick pan and place in the
oven for a couple of minutes, stirring, until the seeds
start to pop and brown.
Combine the roasted vegetables, pepitas and spinach in a
large bowl and drizzle with the raspberry vinegar.
Serve warm.
PUMPKIN BREAD PUDDING
Gourmet | October 2007
Quick Kitchen
Ian Knauer
Soft cushions of country bread soaked with rich custard—
there's no better dessert to cozy up with on a chilly autumn
evening than this sultry bread pudding, fragrant with warm
spices.
1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted
Preheat oven to 350 F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk,
salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add
pumpkin mixture and toss to coat. Transfer to an ungreased
8-inch square baking dish and bake until custard is set,
25 to 30 minutes.
Makes 6 servings
Begin to have your fun with all the Fall foods!
Lizzy
Questions...Comments...? email Lizzy
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