Posts Tagged ‘pumpkin’

Tis Not the Season

July 31, 2013

Pumpkin season is Fall and, although it finally cooled off and is fast approaching, we’re far from seeing bulbous orange vegetables at the markets. Yet I had an insatiable craving for pumpkin bread recently, right in the middle of a heat wave. Perhaps I yearned for the carefree Summer days of childhood and settled for a favorite childhood recipe instead. Whatever Freudian reason for my craving, I was wonderfully prepared with a spare can of pumpkin sitting in the kitchen, waiting for such a day.

Pumpkin Bread

My best rendition of a childhood favorite.

Pumpkin Bread

from childhood friends via a 1998 email

  • ½ c sugar
  • ½ c vegetable oil
  • 2 eggs
  • 1 c pumpkin (puréed)
  • 1⅓ c flour
  • ½ t baking soda
  • ½ t baking powder
  • ½ t nutmeg
  • ½ t cinnamon
  • ¼ c raisins
  • 2 T marmalade
  • ⅔ c water
  1. Beat sugar and oil together until light and creamy.
  2. Beat in eggs until well blended.
  3. Stir in pumpkin and mix well.
  4. In a separate bowl, combine flour, baking soda, baking powder, nutmeg, cinnamon, and cloves.
  5. Add raisins to the flour mixture.
  6. Mix flour and raisins into liquid ingredients until combined.
  7. Grease and flour the loaf pan.
  8. Bake at 350F for 45 minutes.

Equipment

  • loaf pan 4"x9" (approximate)

Notes and Variations

I had a thought while mixing the ingredients: can I add marmalade? The inspiration came from my mother’s pumpkin pie recipe in which she uses marmalade and grand marnier (I’ll share the goodness soon!). Once again, it must have been some childhood influence that has forever married pumpkin with orange marmalade in my mind. The good news: it worked! The consistency of the bread was not altered at all and the taste was, as always, great.

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Less Light – More Color!

October 28, 2011

The days get short, the light's gone from the sky, we wake up and come home to darkness as wintry weather turns the sky gray. This is not a fun time of year in the Northeast. So to cheer things up, here's a recipe that pulls together a variety of foods and textures in a single healthy dish. And it's so bright! Be sure to serve it in a glass dish so you can see the colorful layers.

Warning: this recipe will take time! It's best prepared with leftovers. So go ahead, cook a whole pumpkin. Make soup, pie, toast the seeds, and leave a little for this recipe. Need an excuse to cook cranberries? Make juice! Greens and tempeh can be cooked easily as needed. The measurements are vague estimates since it can all be prepared to taste or ingredient availability. Overall, this turned out to be a wonderful mix of ingredients on hand – both delicious and pretty!

Colorful Harvest Medley

A mixture of colorful fall foods that are good for your body, your palate and pleasing to the eye!

Colorful Harvest Medley

created by Sarah Johnson

  • ½c wild rice
  • ½c brown rice
  • 1c roast pumpkin cubes
  • ½c fresh cranberries
  • ¼c sugar
  • 4 leaves chard
  • 4 slices tempeh
  • 4T olive oil
  1. Cook the rice. For me this means 1c rice, 2c water, bring to a boil, simmer covered for 40min.
  2. If your pumpkin is fresh, cut in half, place face down on a baking sheet, cook at 400F for about 20-40min until just soft.
  3. Place cranberries and ½c water in a small pan, bring to a boil, then simmer covered for at least 5min. Cranberries will turn totally red and taste sweet (add more sugar to taste). Strain and save the juice for drinking!
  4. Chop tempeh into squares and cook in a pan with 2T oil until tempeh browns on both sides.
  5. Layer the ingredients: rice, chard, tempeh, pumpkin, cranberries.
  6. Drizzle olive oil over the mixture and enjoy!

Savor the Pumpkin!

October 5, 2010

I feel so unoriginal working with pumpkin and apples for Fall, but there’s a reason they’re such popular ingredients – they’re so good! I’m actually quite proud of this recipe because I have not tasted or seen a dish quite like this.

Pumpkin pie and its variations are always popular as the combination of cinnamon, nutmeg, cloves, allspice, and pumpkin is a guaranteed success. Pumpkin soups are also very popular, but that’s just pumpkin, heavy cream, and a few spices (ironically, not so different from what I made!). Chopped pumpkin garnished with nuts and spices and baked as a casserole is good, but simple. I wanted to create something interesting and different for First Friday. I think I succeeded!

savory pumpkin mousse

Savory pumpkin mousse served on pumpkin skin. Yes, it's entirely edible. And yes, it was sitting on my laptop.

Savory Pumpkin Mousse

created on-the-fly by Sarah Johnson

Ingredients

  1. Cut the pumpkin in half and place face down on a baking sheet.
  2. Bake the pumpkin at 400F for about 30 minutes, until you can easily poke through it with a fork.
  3. Scoop out the pulp of the pumpkin, leaving the skin intact.
  4. Chill the pumpkin skin so that it is not soft and flimsy.
  5. Puree the pumpkin pulp.
  6. Simmer the pumpkin in a pot over very low heat.
  7. Chop about 10 sage leaves and grind the coriander seeds (or use powder).
  8. Add the butter, sage, coriander, and ginger to the pumpkin, cover, and simmer until the flavors are blended.
  9. Chill the pumpkin mixture until it is room temperature or colder.
  10. Whip the heavy cream and powdered sugar.
  11. Carefully fold the whipped cream and pumpkin mixture together. Use about a 1:2 ratio of whipped cream to pumpkin.
  12. Slice the pumpkin skin away from large amounts of remaining pulp.
  13. Cut the skin into 1"x1" squares, or slightly larger triangles.
  14. Spoon about 1 T of the pumpkin mixture onto each square or triangle of skin.
  15. Slice the remaining sage leaves into thin ribbons and curl for garnish atop each piece of pumpkin.