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FeedOctober 2007 Savvy Host Recipes
Photo by Maki Strunc Photography
Roasted Pumpkin and Apple Soup
Makes about 2 quarts1 pumpkin, 3–4 lbs.
3 Tbsp. vegetable oil
2 leeks, white parts only, washed and thinly sliced
1 small onion, sliced
2 cloves garlic, peeled and minced
½-inch piece fresh ginger, peeled and minced
3 Haralson apples, peeled and diced
1 c. apple cider
1 c. heavy cream
1 c. milk
2 c. water
1 stick cinnamon
salt and pepper, to taste
crème fraîche and chives, for garnish
Preheat oven to 350 degrees. Cut pumpkin in half, scrape, and discard pulp and seeds. Place halves, cut side down, on baking tray lined with parchment paper. Bake for one hour. Let cool. Scoop out pumpkin flesh, and set aside. Heat vegetable oil in a large dutch oven to medium heat. Add the onion, garlic, leeks, and two pinches of salt. Cook for 10 minutes, or until soft and translucent—do not brown. Add ginger, apples, and another pinch of salt. Cook for 10 additional minutes, stirring occasionally. Add cider, cream, milk, reserved pumpkin, cinnamon, and water. Bring to a soft boil; lower to a simmer. Cook for 30 minutes, or until all ingredients are soft. Remove from heat. Cool slightly. Discard cinnamon stick, and blend soup in batches, using a hand-held immersion blender, food processor, or blender. Adjust the seasoning with salt and white pepper, and serve with a small dollop of crème fraîche and minced chives.
Roasted Root Vegetables with Cumin and Coriander
Serves 8½ lb. sweet potatoes, peeled and cut into 1-inch pieces
½ lb. pumpkin, peeled and cut into
1-inch pieces
½ lb. rutabagas, peeled and cut into
1-inch pieces
½ lb. turnips, peeled and cut into
1-inch pieces
2 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. salt
¼ tsp. black pepper
2 Tbsp. fresh cilantro, chopped
Preheat oven to 400 degrees. In a large bowl, combine vegetables, olive oil, cumin, coriander, and salt. Toss well to coat. Arrange vegetables in a single layer on large baking sheet. Roast for 45 minutes—be sure to stir vegetables every 15 minutes, until tender and evenly browned. Transfer to a serving dish and add pepper and cilantro to taste. Serve hot or at room temperature.
Pumpkin Panna Cotta
Serves 81 envelope unflavored gelatin (about 1 Tbsp.)
2 Tbsp. cold water
1 c. heavy cream
1 c. half and half
1 c. pumpkin purée
1 vanilla bean, split down the center
⅓ c. sugar
8 mini pumpkins; tops, seeds, and flesh removed
In small saucepan, sprinkle gelatin over water and let stand for 1 minute to soften. Heat gelatin mixture over low heat until it is dissolved. Remove pan from heat. In a large saucepan, bring cream, half and half, pumpkin purée, vanilla bean, and sugar just to a boil over moderately high heat, stirring throughout. Remove pan from heat and stir in gelatin mixture. Divide cream mixture among the pumpkins and cool to room temperature. Cover and chill at least 4 hours or overnight.
Following recipes provided by Anita Miller, assistant deli manager at the Wedge Whole Foods Co-op
Sicilian Sweet and Sour Pumpkin
1 small pumpkin, 2–3 lbs.1½ c. chicken or vegetable stock
2 onions, thinly sliced
⅔ c. red wine vinegar
½ c. sugar or honey
½ c. chopped mint
salt and pepper, to taste
Preheat the oven to 375 degrees. Bake pumpkin until soft enough to cut; cut in half and remove seeds. Place the pumpkin cut side down on an oiled baking sheet. Bake about 30 minutes more until tender but not mushy. Cut into ½-inch cubes. Meanwhile, bring 1 cup of the stock to boil in a saucepan and cook the onions in it, uncovered over moderate heat until tender. When most of the liquid has evaporated, sprinkle the onions with sugar, and cook until onions begin to caramelize. Add vinegar and remaining stock and continue to cook the onions until they are golden brown, adding water if necessary. Toss pumpkin cubes with the onion and mint, season with salt and pepper, and serve.
Pumpkin-Wild Rice Soup
2 c. wild rice, cooked2 Tbsp. butter
1 medium onion, chopped
4 c. chicken broth
2 c. pumpkin (canned or fresh)
1 c. heavy cream
salt and pepper, to taste
chives and parsley, for garnish
Melt butter in large saucepan. Add onion and cook until translucent. Stir in broth and pumpkin. Cook 10–15 minutes, stirring occasionally. Add wild rice, salt, and pepper. Cook 10 minutes longer. Stir in cream; heat until scalding. Serve garnished with chives or parsley.
Great Pumpkin Cookies
1 c. white flour1 c. whole-wheat pastry flour
1 c. rolled oats (uncooked)
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 c. butter, softened
1 c. brown sugar, firmly packed
1 c. white sugar
1 egg
1 tsp. vanilla extract
1 c. pumpkin (canned)
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon, and salt in a small bowl. In a separate bowl, cream butter and sugars until light and fluffy. Add egg and vanilla, and mix well. Alternate additions of the dry ingredients and the pumpkin, beating well after each addition. Drop approximately 1 Tbsp. of cookie batter on a greased cookie sheet, flatten slightly if desired. Bake approximately 10–12 minutes, or until cookies are firm and lightly browned.
Following recipes provided by Brenda Langton, owner of Café Brenda and Spoonriver in Minneapolis
Pumpkin Cake
½ c. vegetable oil¾ c. honey
2 eggs, lightly beaten
1 tsp. vanilla
½ c. plain yogurt
2 c. pumpkin
2 c. unbleached white flour
½ tsp. salt
2 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground allspice
½ c. chopped nuts
Preheat oven to 350 degrees. Combine all wet ingredients together; mix well. Combine the dry ingredients in a separate bowl. Stir into the wet ingredients. Butter and flour a 9-by-13-inch cake pan. Pour cake batter into pan and smooth out the top. Bake for 25–30 minutes.
Pumpkin, Leek, and Gruyere Pastry
Makes about 30 appetizers1 pumpkin
2 c. leeks, diced
1 c. Gruyere cheese, grated
1 c. walnuts, roasted and coarsely chopped
2 medium eggs
½ Tbsp. fresh thyme, chopped
2–3 Tbsp. parsley, chopped
salt and pepper, to taste
½ c. butter, browned
1 package phyllo
Cut pumpkin in half and bake in oven at 400 degrees for 45–60 minutes, until meat is very tender. Scoop out all the meat and mash well or pulse in food processor. Sauté leeks for about 5 minutes in ½ Tbsp. olive oil. In a bowl, mix the ingredients all together. For the pastries, place 2 sheets of phyllo on cutting board, brush with melted butter, and top with another sheet. Brush again lightly. Cut pastry to preferred size. Put filling down and roll up in a flag-style pattern. Brush with butter and place on sheet pan. Chill before baking at 350 degrees for approximately 20 minutes, or until golden brown. Baking time will vary according to size of pastry.
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