Title: Pumpkin Recipes
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Date Posted：10/27/2016 22:00 PMCopy HTML

Strolling through New York a couple of weeks ago, there could be no doubt that autumn (or American 'fall’, a word which sounds as mellow as the season it names), had arrived. Every restaurant had pumpkins by the entrance, and gourds of every size and shape tumbled down the steps in front of brownstones.

Year after year I wonder what more I can do with particular seasonal ingredients (strawberries are always a challenge, especially as I like them best simply eaten with cream), but every autumn I beg to do recipes for pumpkin and squash (in fact I’m sometimes told to 'hold off the squash’ because it appears so often in the dishes I suggest).

This is partly to do with romance. There were no pumpkins or squashes when I was growing up in Northern Ireland. EachHalloween, we jabbed with knives at bitter, unyielding turnips, trying to make decent lanterns.

Six peculiar Halloween traditions

In Czechoslovakia, chairs for each deceased family member are placed by the fire on Halloween night alongside chairs for each living one
In Austria some people leave bread, water and a lighted lamp on the table before going to bed. It is believed that this will welcome dead souls back to Earth
Meanwhile in Germany, people hide their knives to make sure none of the returning spirits are harmed – or seek to harm them!
Barnbrack, a fruitcake, is used as part of a fortune telling game in Ireland. Muslin wrapped treats are baked inside. If a ring is found, it means that the person will soon be wed; a piece of straw means a prosperous year is on its way; a pea means the person will not marry that year; a stick means an unhappy marriage or dispute; a coin represents good fortune.
The city of Kawasaki in Japan holds an annual Halloween costume parade. More than 100,000 watch it and 2,500 people take part
In Manila, capital of the Philippines, pets get in on the action too. An annual costume contest aims to raise funds for animal welfare groups

I would gaze at pictures in American books (sent by a Canadian aunt) and long for the big orange globes that had magical properties (they could turn into coaches, provide houses for little people or furniture for dolls).

Pumpkins were not easy to get in England, either. When I moved to London in the mid-1980s, I spent several years filling autumnal tortelloni with sweet potato purée, the nearest thing I could find to pumpkin flesh.

Now pumpkin and squash are ubiquitous, one could almost say hazardous, as they spill on to pavements in front of greengrocer’s.

My love isn’t just sentimental, however. I adore the combination of sweet and savoury, or sweet and acidic, and pumpkin flesh gives me something to play off. It goes with salty Parmesan, tart yogurt, umami-rich miso and soy.

And it appears in the cuisine of so many countries – India, Morocco, Italy, Greece, Japan – that one pumpkin offers you many worlds.

It used to seem a hassle, hacking through the tough skin to make wedges for roasting, but now I find it as easy as preparing carrots (I never peel the skin before cooking unless it is really necessary).

What are its drawbacks? Categorisation. What is a pumpkin and what is a squash? It’s complicated, partly because certain varieties are considered to be a squash in some countries, a pumpkin in others. But since they are members of the same family – and behave in the same way – they can be used interchangeably.

All you need to know is which variety you like (butternut squash is a good all-rounder and easy to find, but Crown Prince has, for my money, the best flavour).

Pumpkins tend to be written about in the small window around Halloween but – sweet, tender and charming – I’ll be cooking them right through to spring.

Rank：Platinum Member
Score：220
Posts：220
From：United Kingdom
Register：09/08/2016 10:24 AM

Re：Pumpkin Recipes

Date Posted：10/27/2016 22:04 PMCopy HTML

Roast pumpkin with burrata and hazelnut pesto
This dish is soft in texture so you really need the crunch of the toasted hazelnuts on top, and some good toasted ciabatta or sourdough on the side.  
SERVES6
INGREDIENTS 900g squash or pumpkin
5 tbsp olive oil
15g butter
9 plum tomatoes, halved
1 tbsp balsamic vinegar
½ tsp granulated sugar
400-500g burrata
Halved, toasted hazelnuts for garnishing (optional)
For the pesto
80g parsley
100g toasted hazelnuts
juice of ½ lemon
1 clove garlic, peeled
100ml extra-virgin olive oil
35g grated Parmesan cheese
METHODPreheat the oven to 190C/ gas mark 5.
Halve and deseed the squash or pumpkin. Cut into slices about 3cm thick at the thickest part and peel each slice (you will serve 1-2 per person).
Put 3 tbsp of the olive oil and all the butter in a shallow roasting tin and heat gently. Add the wedges of squash, turning over to coat, and season well. 
Lie the tomatoes in another roasting tin in a single layer. Drizzle with the rest of the olive oil and the balsamic vinegar, sprinkle on the sugar and season.
Roast both trays for 35-40 minutes (the tomatoes might take a little longer), or until tender and slightly caramelised. Baste the squash pieces every so often while cooking. The tomatoes will become slightly shrunken.
For the pesto, whizz the parsley, hazelnuts, lemon juice, garlic and some seasoning into a food processor while adding  the olive oil. Stir in the Parmesan and check for seasoning.
It will be quite thick, so add a little warm water until it becomes spoonable.
Divide the pumpkin and tomatoes between six plates. Break up the burrata and divide it between the plates, then spoon some pesto on top.
Scatter with toasted hazelnuts, if using, and serve with toasted bread.

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From：United Kingdom
Register：09/08/2016 10:24 AM

Re：Pumpkin Recipes

Date Posted：10/27/2016 22:08 PMCopy HTML

Thai red chicken and pumpkin curry
This looks like a long list of ingredients, but it makes a perfect midweek meal. It takes half an hour. 
SERVES6
INGREDIENTS1 tbsp groundnut oil
1 large onion, cut into slim wedge-shaped slices
1 stalk lemongrass
3 cloves garlic, crushed
2.5cm square ginger root, peeled and grated
1 red chilli, deseeded and chopped
6 tbsp Thai red curry paste
400g pumpkin or squash flesh, cut into small chunks (prepared weight)
800g chicken thigh fillets, cut into chunks 
2 x 400ml tins coconut milk
1 tbsp soft light brown sugar
½ tbsp fish sauce
300g green beans, topped, tailed and halved
juice of 1 lime
small bunch coriander, leaves only, roughly chopped
METHODHeat the oil in a pan and cook the onion until translucent.
Discard the fibrous outer leaves from the lemongrass then chop the remainder, stopping at the bulbous end. Add to the onions, along with the garlic, ginger and chilli, then cook for a few minutes more.
Add the curry paste and cook, stirring, for one minute.
Stir in the pumpkin or squash and the chicken, and cook for two minutes. Add the coconut milk and bring to just under the boil.
Turn the heat down, add the sugar and fish sauce, and season. Simmer for about 20 minutes. The pumpkin should be tender – break some of it down with a spoon to thicken the sauce.
Add the beans and cook for four minutes, or until tender. Add the lime, season, stir in the coriander and serve.
For an added flourish, serve in a hollowed-out pumpkin half, roasted for 45-50 minutes at 180C/gas mark 4. 

Rank：Platinum Member
Score：220
Posts：220
From：United Kingdom
Register：09/08/2016 10:24 AM

Re：Pumpkin Recipes

Date Posted：10/27/2016 22:12 PMCopy HTML

Thurshi (Tunisian pumpkin puree)
This is pretty much the recipe given by Joyce Goldstein in  her wonderful recent book The Mediterranean Jewish Table; but it’s all in the seasoning, so remember to taste, taste and taste again. In Tunisia this is served with bread, but it’s also lovely with roast lamb and chicken.
SERVES6-8 with bread
INGREDIENTS900g pumpkin or squash
125ml extra-virgin olive oil
½-¾ tbsp caraway seeds, toasted in a dry pan
4 garlic cloves, crushed
2 tsp harissa, or to taste
finely grated zest of  1 lemon
juice of ½ lemon
warm pitta bread, to serve
METHODPreheat the oven to 190C/gas mark 5.
Halve and deseed the pumpkin or squash. Cut into slices and put into a roasting tin. Drizzle with some of the olive oil, season and roast for about 50 minutes, or until completely tender.
Remove and discard the skin and mash the flesh roughly with a fork.
Heat the rest of the oil in a pan and fry the caraway seeds for a minute, then add the garlic and cook for another minute or so.
Turn the heat down and add the pumpkin, mashing it more to help it break down, then add the rest of the ingredients and stir well.
Taste for seasoning and heat (you might want more harissa). Serve warm, with warm pitta bread. 

Rank：Platinum Member
Score：220
Posts：220
From：United Kingdom
Register：09/08/2016 10:24 AM

Re：Pumpkin Recipes

Date Posted：11/17/2016 10:48 AMCopy HTML

Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie



This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child’s addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Featured in: Thanksgiving, The Julia Child Way. 

INGREDIENTS4 eggs
2 15-ounce cans (3 1/2 cups) pumpkin purée
1 cup light brown sugar
1 cup plus 2 tablespoons granulated sugar
 Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 cup heavy cream
¾ cup milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)
PREPARATIONHeat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

ClaireonWheels78
Rank：Platinum Member Score：220 Posts：220 From：United Kingdom Register：09/08/2016 10:24 AM	Date Posted：10/27/2016 22:00 PMCopy HTML Strolling through New York a couple of weeks ago, there could be no doubt that autumn (or American 'fall’, a word which sounds as mellow as the season it names), had arrived. Every restaurant had pumpkins by the entrance, and gourds of every size and shape tumbled down the steps in front of brownstones. Year after year I wonder what more I can do with particular seasonal ingredients (strawberries are always a challenge, especially as I like them best simply eaten with cream), but every autumn I beg to do recipes for pumpkin and squash (in fact I’m sometimes told to 'hold off the squash’ because it appears so often in the dishes I suggest). This is partly to do with romance. There were no pumpkins or squashes when I was growing up in Northern Ireland. EachHalloween, we jabbed with knives at bitter, unyielding turnips, trying to make decent lanterns. Six peculiar Halloween traditions In Czechoslovakia, chairs for each deceased family member are placed by the fire on Halloween night alongside chairs for each living one In Austria some people leave bread, water and a lighted lamp on the table before going to bed. It is believed that this will welcome dead souls back to Earth Meanwhile in Germany, people hide their knives to make sure none of the returning spirits are harmed – or seek to harm them! Barnbrack, a fruitcake, is used as part of a fortune telling game in Ireland. Muslin wrapped treats are baked inside. If a ring is found, it means that the person will soon be wed; a piece of straw means a prosperous year is on its way; a pea means the person will not marry that year; a stick means an unhappy marriage or dispute; a coin represents good fortune. The city of Kawasaki in Japan holds an annual Halloween costume parade. More than 100,000 watch it and 2,500 people take part In Manila, capital of the Philippines, pets get in on the action too. An annual costume contest aims to raise funds for animal welfare groups I would gaze at pictures in American books (sent by a Canadian aunt) and long for the big orange globes that had magical properties (they could turn into coaches, provide houses for little people or furniture for dolls). Pumpkins were not easy to get in England, either. When I moved to London in the mid-1980s, I spent several years filling autumnal tortelloni with sweet potato purée, the nearest thing I could find to pumpkin flesh. Now pumpkin and squash are ubiquitous, one could almost say hazardous, as they spill on to pavements in front of greengrocer’s. My love isn’t just sentimental, however. I adore the combination of sweet and savoury, or sweet and acidic, and pumpkin flesh gives me something to play off. It goes with salty Parmesan, tart yogurt, umami-rich miso and soy. And it appears in the cuisine of so many countries – India, Morocco, Italy, Greece, Japan – that one pumpkin offers you many worlds. It used to seem a hassle, hacking through the tough skin to make wedges for roasting, but now I find it as easy as preparing carrots (I never peel the skin before cooking unless it is really necessary). What are its drawbacks? Categorisation. What is a pumpkin and what is a squash? It’s complicated, partly because certain varieties are considered to be a squash in some countries, a pumpkin in others. But since they are members of the same family – and behave in the same way – they can be used interchangeably. All you need to know is which variety you like (butternut squash is a good all-rounder and easy to find, but Crown Prince has, for my money, the best flavour). Pumpkins tend to be written about in the small window around Halloween but – sweet, tender and charming – I’ll be cooking them right through to spring.
ClaireonWheels78	Share to: #1
Rank：Platinum Member Score：220 Posts：220 From：United Kingdom Register：09/08/2016 10:24 AM	Re：Pumpkin Recipes Date Posted：10/27/2016 22:04 PMCopy HTML Roast pumpkin with burrata and hazelnut pesto This dish is soft in texture so you really need the crunch of the toasted hazelnuts on top, and some good toasted ciabatta or sourdough on the side. SERVES 6 INGREDIENTS 900g squash or pumpkin 5 tbsp olive oil 15g butter 9 plum tomatoes, halved 1 tbsp balsamic vinegar ½ tsp granulated sugar 400-500g burrata Halved, toasted hazelnuts for garnishing (optional) For the pesto 80g parsley 100g toasted hazelnuts juice of ½ lemon 1 clove garlic, peeled 100ml extra-virgin olive oil 35g grated Parmesan cheese METHOD Preheat the oven to 190C/ gas mark 5. Halve and deseed the squash or pumpkin. Cut into slices about 3cm thick at the thickest part and peel each slice (you will serve 1-2 per person). Put 3 tbsp of the olive oil and all the butter in a shallow roasting tin and heat gently. Add the wedges of squash, turning over to coat, and season well. Lie the tomatoes in another roasting tin in a single layer. Drizzle with the rest of the olive oil and the balsamic vinegar, sprinkle on the sugar and season. Roast both trays for 35-40 minutes (the tomatoes might take a little longer), or until tender and slightly caramelised. Baste the squash pieces every so often while cooking. The tomatoes will become slightly shrunken. For the pesto, whizz the parsley, hazelnuts, lemon juice, garlic and some seasoning into a food processor while adding the olive oil. Stir in the Parmesan and check for seasoning. It will be quite thick, so add a little warm water until it becomes spoonable. Divide the pumpkin and tomatoes between six plates. Break up the burrata and divide it between the plates, then spoon some pesto on top. Scatter with toasted hazelnuts, if using, and serve with toasted bread.
ClaireonWheels78	Share to: #2
Rank：Platinum Member Score：220 Posts：220 From：United Kingdom Register：09/08/2016 10:24 AM	Re：Pumpkin Recipes Date Posted：10/27/2016 22:08 PMCopy HTML Thai red chicken and pumpkin curry This looks like a long list of ingredients, but it makes a perfect midweek meal. It takes half an hour. SERVES 6 INGREDIENTS 1 tbsp groundnut oil 1 large onion, cut into slim wedge-shaped slices 1 stalk lemongrass 3 cloves garlic, crushed 2.5cm square ginger root, peeled and grated 1 red chilli, deseeded and chopped 6 tbsp Thai red curry paste 400g pumpkin or squash flesh, cut into small chunks (prepared weight) 800g chicken thigh fillets, cut into chunks 2 x 400ml tins coconut milk 1 tbsp soft light brown sugar ½ tbsp fish sauce 300g green beans, topped, tailed and halved juice of 1 lime small bunch coriander, leaves only, roughly chopped METHOD Heat the oil in a pan and cook the onion until translucent. Discard the fibrous outer leaves from the lemongrass then chop the remainder, stopping at the bulbous end. Add to the onions, along with the garlic, ginger and chilli, then cook for a few minutes more. Add the curry paste and cook, stirring, for one minute. Stir in the pumpkin or squash and the chicken, and cook for two minutes. Add the coconut milk and bring to just under the boil. Turn the heat down, add the sugar and fish sauce, and season. Simmer for about 20 minutes. The pumpkin should be tender – break some of it down with a spoon to thicken the sauce. Add the beans and cook for four minutes, or until tender. Add the lime, season, stir in the coriander and serve. For an added flourish, serve in a hollowed-out pumpkin half, roasted for 45-50 minutes at 180C/gas mark 4.
ClaireonWheels78	Share to: #3
Rank：Platinum Member Score：220 Posts：220 From：United Kingdom Register：09/08/2016 10:24 AM	Re：Pumpkin Recipes Date Posted：10/27/2016 22:12 PMCopy HTML Thurshi (Tunisian pumpkin puree) This is pretty much the recipe given by Joyce Goldstein in her wonderful recent book The Mediterranean Jewish Table; but it’s all in the seasoning, so remember to taste, taste and taste again. In Tunisia this is served with bread, but it’s also lovely with roast lamb and chicken. SERVES 6-8 with bread INGREDIENTS 900g pumpkin or squash 125ml extra-virgin olive oil ½-¾ tbsp caraway seeds, toasted in a dry pan 4 garlic cloves, crushed 2 tsp harissa, or to taste finely grated zest of 1 lemon juice of ½ lemon warm pitta bread, to serve METHOD Preheat the oven to 190C/gas mark 5. Halve and deseed the pumpkin or squash. Cut into slices and put into a roasting tin. Drizzle with some of the olive oil, season and roast for about 50 minutes, or until completely tender. Remove and discard the skin and mash the flesh roughly with a fork. Heat the rest of the oil in a pan and fry the caraway seeds for a minute, then add the garlic and cook for another minute or so. Turn the heat down and add the pumpkin, mashing it more to help it break down, then add the rest of the ingredients and stir well. Taste for seasoning and heat (you might want more harissa). Serve warm, with warm pitta bread.
ClaireonWheels78	Share to: #4
Rank：Platinum Member Score：220 Posts：220 From：United Kingdom Register：09/08/2016 10:24 AM	Re：Pumpkin Recipes Date Posted：11/17/2016 10:48 AMCopy HTML Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child’s addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper. Featured in: Thanksgiving, The Julia Child Way. INGREDIENTS 4 eggs 2 15-ounce cans (3 1/2 cups) pumpkin purée 1 cup light brown sugar 1 cup plus 2 tablespoons granulated sugar Kosher salt 3 tablespoons molasses 3 tablespoons bourbon or dark rum (optional) 3 teaspoons cinnamon 3 teaspoons ginger ¼ teaspoon nutmeg ¼ teaspoon cloves 1 cup heavy cream ¾ cup milk, more as needed 2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe) PREPARATION Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside. Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée. In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest. Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil. Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.