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'Jack-B-Little' Risotto
Publication date: 10/23/2002
Yield: Makes 10 stuffed pumpkins
Ingredients:
PUMPKINS:
10 mini pumpkins
salt to taste
butter, optional
RISOTTO:
1 tablespoon olive oil
1/4 cup small-diced onion
1/4 cup small-diced leeks
1 teaspoon garlic, chopped
1 cup arborio rice
1/2 cup small-diced roasted pumpkin pulp
2 1/2 cups chicken or vegetable broth
1/4 cup grated parmesan cheese
pumpkin-pie spice to taste
5 fresh sage leaves, chopped
1 tablespoon butter
salt and pepper to taste
toasted pumpkin seeds, optional
Wash mini pumpkins. With a paring knife, cut around the stem by about an inch, making a 2-inch diameter top to be removed. Trim any seed pulp from top and reserve. With a small ice-cream scoop, scrap out seed pulp of cavity.
Season cavity with a bit of salt and butter (small amount of butter optional), replace lids, and bake in 350-degree oven approximately 20 minutes, or until slightly softened, and slightly browned (do not overbake, making too soft).
For risotto: Heat oil in a heavy-bottom saucepan. Add onion, leeks and garlic, and sweat 5 minutes. Add rice and coat with oil and onions. Add roasted pumpkin pulp, and about half the broth. Stir periodically and add more broth in increments until risotto is just about done and the broth in mostly absorbed. Finish with parmesan, spice, chopped sage, butter, salt and pepper. Stuff each pumpkin with the mixture. Garnish with toasted pumpkin seeds, if desired.
Recipe from chef Dan Lewis, Sutton Place Gourmet
Bourbon Pumpkin Caramel Cheesecake
Publication date: 11/17/2004
Yield: Makes one 9-inch or 10-inch cheesecake (10 to 12 servings)
Ingredients:
CRUST:
1 1/2 cups gingersnaps, finely ground
2 tablespoons light- or dark-brown sugar
4 to 5 tablespoons unsalted butter, melted
CARAMEL SAUCE:
1 3/4 cups sugar
1 tablespoon light corn syrup
2 tablespoons hot water
1 cup warm cream
1 tablespoon unsalted butter
1 teaspoon vanilla
PECAN PRALINES:
1 cup whole pecan halves
1/2 cup dark-brown sugar
1/8 teaspoon cinnamon
pinch of salt
1/8 teaspoon (or less, to taste) white pepper
3 tablespoons egg whites
FILLING:
1 1/2 cups solid-packed pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup caramel sauce
1 1/2 pounds cream cheese, room temperature
1/2 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
3 tablespoons bourbon or dark rum
chopped pralines
To make the crust: Preheat oven to 350 degrees. Butter a 9-inch or 10-inch springform pan and line the bottom with parchment paper. Combine gingersnap crumbs and sugar in bowl. Mix in melted butter and stir until crust holds together. Press crumbs onto the bottom of pan. Bake crust 10 minutes. Set aside to cool.
To make the caramel sauce: In a dry heavy saucepan, combine 1 3/4 cups sugar with corn syrup and hot water. Stir to blend and cook over medium heat until melted. Cook sugar, swirling pan, until a deep caramel.
Add warmed cream carefully, because caramel will splatter and bubble, stirring occasionally, until caramel dissolves. Let boil about 1 minute without stirring and remove from heat.
Remove a little more than 1/2 cup of the caramel for the cheesecake filling and set aside and allow to cool. Into the remaining caramel, stir butter and 1 teaspoon vanilla and cool to room temperature. To make the pralines: Place pecans in a small bowl. Combine brown sugar, cinnamon, salt and pepper. Pour egg whites over pecans and toss to totally coat with egg whites.
Pour dry ingredients over pecans and stir to coat, being careful not to break the pecans. Pour onto a baking sheet and bake in the 350-degree oven until the sugar coating is dry, about 15 minutes.
Remove from oven and allow to cool. Remove 12 perfect pecan halves and coarsely chop the remainder.
To make the filling: Blend together pumpkin, eggs, cinnamon, nutmeg, ginger, salt and 1/2 cup cooled caramel sauce.
In mixer, cream together cream cheese and sugar on low speed until smooth. Add cornstarch, vanilla and bourbon. Add pumpkin mixture to cream-cheese mixture and beat just until combined and smooth. Fold in chopped pralines. Pour mixture into pre-baked crust and bake 50 minutes to 55 minutes, or until cake is just set. Let cool 5 minutes.
Top with cooled caramel sauce, spreading evenly. Arrange pecan pralines decoratively on top and chill cheesecake, covered, overnight. Remove sides of pan.
Per serving: 679 calories; 9 grams protein; 41 grams fat; 21 grams saturated fat; 74 grams carbohydrate; 2 grams fiber; 155 milligrams cholesterol; 500 milligrams sodium
Diane Bukatman
Butternut Squash Soup
Publication date: 11/19/2003
Yield: Makes 10 cups
Ingredients:
4 pounds butternut squash or other winter squash, such as kabocha, Preservation or Hubbard
3 tablespoons vegetable oil (divided use)
coarse salt
1 1/2 teaspoons Chinese five-spice powder, store-bought or homemade (see note)
freshly ground black pepper
1 medium onion, thinly sliced
1 to 2 garlic cloves, finely minced
1 tablespoon grated fresh ginger
6 cups chicken or vegetable stock
one 8-ounce can unsweetened coconut milk
To prepare the squash, trim both ends. Cut the squash in half. Cut off all the skin. Cut the rounded part in half and remove the seeds with a metal spoon. Cut the squash into 1-inch dice, put them on a lightly oiled baking dish and sprinkle with 1/2 teaspoon salt and the Chinese five-spice powder. Bake in a 400-degree oven until soft when pierced with a fork, about 30 minutes.
To roast the seeds, spread them on a baking sheet, lightly coat with oil, and sprinkle with salt and pepper. Roast along with the squash for 10 minutes.
To make the soup, cook the onion with a sprinkling of salt in the oil in a large saucepan over medium-high heat until soft, about 5 minutes. Add the garlic and the ginger and cook another 2 minutes. Add the squash and stock and bring to a boil over medium-high heat, stirring occasionally. Puree the soup in a food processor or with an immersion blender and return to the saucepan. Stir in the coconut milk. Add salt and pepper to taste. Garnish with roasted seeds.
Note: An alternative way to cook all winter squashes - whether for soups, vegetable dishes or pies - is to cut them in half, remove the seeds and bake the squash in the oven until soft. The squash then can be pureed in a food processor or through a food mill. Cooked pumpkin or other winter squash will keep for a week in the refrigerator.
Note: To make your own Chinese five-spice powder, put in a spice blender equal amounts of cinnamon stick, fennel seeds, cloves, star anise and white pepper. Blend to a fine powder.
Carrot Cake With Cream-Cheese Frosting
Publication date: 06/12/2002
Yield: Makes 24 servings
Ingredients:
3 large eggs
1 cup plain nonfat yogurt
1 cup unsweetened applesauce
1 cup packed light-brown sugar
1/2 cup canola oil
2 tablespoons grated orange zest, divided use
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 medium carrots, shredded, about 2 cups
1 cup golden raisins
8 ounces nonfat cream cheese
3 ounces Neufchatel cheese
1 1/2 cups confectioners' sugar
Preheat the oven to 375 degrees. Spray two 9-inch cake pans with nonstick spray and lightly dust with flour.
With an electric mixer at high speed, beat the eggs, yogurt, applesauce, brown sugar, oil, 1 tablespoon of the orange zest, and the vanilla until blended.
In a bowl, combine flour, pumpkin-pie spice, baking powder, baking soda and salt. Add to the egg mixture and mix on low speed just until blended, Stir in carrots and raisins. Scrape batter into pans. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pans on a rack 10 minutes; remove from pans and cool completely on the rack.
To prepare frosting, with an electric mixer at high speed, beat nonfat cream cheese, Neufchatel cheese, confectioners' sugar and the remaining 1 tablespoon orange zest until blended.
To assemble, place one layer on a plate. Spread with about 1/2 cup of frosting and place second layer on top. Frost top and sides with remaining frosting.
Per serving: 233 calories; 6 grams total fat (1 gram saturated fat); 30 milligrams cholesterol; 255 milligrams sodium; 39 grams carbohydrate; 1 gram dietary fiber; 5 grams protein
Curried Cream of Pumpkin Soup
Publication date: 11/08/2006
Yield: Serves 8 to 10
Ingredients:
1/4 cup (1/2 stick) unsalted butter
1/2 cup chopped onion
1 bay leaf
1/3 teaspoon curry powder (or more to taste)
2 cups pumpkin puree
4 cups chicken broth
salt to taste
2 cups half-and-half
1/4 cup finely chopped fresh Italian parsley, for garnish
1/2 cup toasted pumpkin seeds, for garnish
Melt the butter in a large saucepan and add the onion, bay leaf and curry powder. Cook until the onion is softened but not browned, about 3 minutes.
Add the pumpkin puree and broth, stirring well, and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 20 minutes. Taste for seasoning after about 15 minutes and add more curry powder and salt, if desired. Remove from the heat and remove the bay leaf.
At this point, you can cool, cover and refrigerate for 4 days or freeze for up to a month. Bring to a simmer before proceeding. Add the half-and-half. Bring the soup to a hot serving temperature, but do not boil. At this point you can cool and refrigerate up to 4 days. Serve garnished with parsley and toasted pumpkin seeds.
Per serving (based on 10 servings): 138 calories, 4 grams protein, 11 grams fat, 6 grams saturated fat, 7 grams carbohydrate, 2 grams fiber, 30 milligrams cholesterol, 333 milligrams sodium
--From "Happy Holidays From the Diva of Do-Ahead"
Gooey Toffee Butter Cake
Publication date: 06/27/2007
Yield: Makes about 2 dozen squares
Ingredients:
BASE: 1 (18.25-ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted
FILLING:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits (see note)
Preheat oven to 350 degrees. Lightly grease a 13-inch-by-9-inch baking pan. Combine cake mix, egg and 1/2 cup melted butter and beat well with an electric mixer. Pat into the bottom of the prepared pan and set aside. (The dough will be stiff, like soft Play-Doh.)
Beat the cream cheese in the same bowl until smooth. (You don't have to clean the bowl and beaters first.) Beat in the eggs and vanilla. Dump in the confectioners' sugar and beat well. Reduce speed to low and slowly pour in 1/2 cup melted butter. Fold in toffee bits.
Pour onto the cake base and spread evenly. Bake 40 to 50 minutes. (The center should still be a little gooey.)
Remove from oven and cool completely. Cut into small squares.
Note: If you can't find toffee bits in the baking aisle, you can finely crush chocolate toffee bars.
Pumpkin version: Skip the toffee bits. Add a 15-ounce can of pumpkin puree (not pumpkin pie filling) when you beat the cream cheese. Add 1 teaspoon each of ground cinnamon and ground nutmeg with the confectioners' sugar.
Per serving: 329 calories, 3 grams protein, 17 grams fat, 9 grams saturated fat, 42 grams carbohydrate, 0 grams fiber, 61 milligrams cholesterol, 220 milligrams sodium
--From foodnetwork.com
Grandma's Pumpkin Torte
Publication date: 12/10/2003
Yield: Makes 14 to 16 servings
Ingredients:
1 can of pumpkin (28 to 30 ounces)
1/2 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg, plus extra for sprinkling
3 eggs
1/2 cup granulated sugar
3/4 small can evaporated milk
1 tablespoon vanilla
1 box dry spice-cake mix
1/2 cup to 3/4 cup melted butter
1 cup pecans
whipped cream (for topping)
vanilla (optional)
Frangelico liqueur (optional)
Preheat oven to 350 degrees. Mix together first six ingredients. Add the eggs, sugar, evaporated milk and vanilla. Pour in a buttered 9-inch-by-13 inch pan. Sprinkle the dry spice-cake mix on top. Drizzle with butter and sprinkle pecans. Bake for 50 minutes. Serve with fresh whipped cream flavored with vanilla or Frangelico liqueur, if desired, and sprinkle with freshly grated nutmeg.
Maple Pumpkin Pie
Publication date: 11/21/2007
Yield: Makes 8 servings
Ingredients:
1 Butter Crust, chilled in a 9-inch pie pan (see recipe)
FILLING:
3 large egg yolks
1/2 cup (packed) dark-brown sugar
1/2 cup pure maple syrup
one 15-ounce can (about 2 cups) pumpkin
2/3 cup whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup cold heavy (whipping) cream, whipped to firm peaks with 2 tablespoons confectioners' sugar and 1 teaspoon vanilla extract
Preheat the oven to 375 degrees. Line the chilled crust with aluminum foil and fill with dried beans or pie weights. Bake 10 minutes. Carefully remove foil and beans. Bake about 10 minutes more until the crust is firm and the edges just begin to color.
Set aside and make the filling. Reduce oven temperature to 350 degrees.
For the filling: In a large bowl, whisk the egg yolks and brown sugar together until smoothly blended. Whisk in the maple syrup , pumpkin , cream, cinnamon, ginger, cloves and salt until blended. Pour into the partially baked piecrust. Bake until the filling is set in the center, about 35 minutes.
Transfer to a rack to cool completely. Cover and refrigerate for at least 5 hours or overnight. Serve cold with a spoonful of whipped cream.
Per serving: 569 calories, 6 grams protein, 35 grams fat, 21 grams saturated fat, 60 grams carbohydrate, 3 grams fiber, 208 milligrams cholesterol, 192 milligrams sodium
Elinor Klivans
Maple-pumpkin dinner rolls
Publication date: 10/24/2007
Yield: Makes 16 rolls
Ingredients:
2 1/2 to 3 cups all-purpose flour, divided use
1/2 cup cornmeal, plus additional for dusting rolls
2 1/4 teaspoons rapid-rise yeast
1 1/2 teaspoons salt
2 tablespoons butter
3/4 cup canned pumpkin puree (nothing added)
3/4 cup milk, plus additional for brushing the rolls
1/4 cup pure maple syrup
In a food processor, combine 2 cups of the flour, the cornmeal, yeast and salt. Pulse to combine. Alternatively, in a medium bowl, whisk the ingredients together then proceed with the recipe using a stand mixer.
In a small saucepan, melt the butter over low heat. Add the pumpkin puree, 3/4 cup milk and maple syrup. Stir over low heat just until very warm, about 120 to 130 degrees on an instant-read thermometer.
Add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined. Pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl.
If using a processor, process for 2 minutes to knead. If using a stand mixer, knead with a dough hook for about 5 minutes.
Turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand 10 minutes.
Coat two baking sheets with cooking spray. Uncover the dough and cut it into 16 equal pieces. In the palm of your hands, roll each piece into a smooth round ball.
Set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap. Let the rolls rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 degrees. Brush the tops of the rolls with milk and sprinkle with a dusting of cornmeal.
Bake for 12 to 15 minutes, or until browned. Serve warm, or let cool and reheat before serving.
1 hour, 35 minutes (20 minutes active)
Per roll: 125 calories, 2 grams fat, 1 gram saturated fat, 5 milligrams cholesterol, 25 grams carbohydrate, 3 grams protein, 1 gram fiber, 222 milligrams sodium.
Recipe analysis provided by the Associated Press.
Pernil (Puerto Rican Roast Pork Shoulder)
Publication date: 11/16/2005
Yield: Serves 8 to 10
Ingredients:
1 large head of garlic, broken apart and cloves peeled (serious garlic lovers can use two heads)
1/4 cup fresh oregano leaves or 1 1/2 teaspoons dried
2 teaspoons salt
2 teaspoons black peppercorns
3 tablespoons olive oil
one 5- to 6-pound bone-in pork shoulder, trimmed
The day before you will serve the roast pork: Using a mortar and pestle, food processor or blender, make a paste of the garlic, oregano, salt, peppercorns and olive oil.
Place the pork shoulder in a glass or ceramic roasting pan. Using a sharp knife, pierce the pork shoulder on all sides to a depth of 1/2 inch. Rub the entire shoulder with the garlic mixture, making sure it goes into all of the cuts. Cover with plastic wrap and refrigerate overnight or for at least 8 hours.
The next day, preheat the oven to 450 degrees.
Place the pan with the pork, fat side up, on the middle rack of the oven. After 30 minutes, reduce the temperature to 300 degrees. Cook for an additional 3 hours to 3 1/2 hours, basting every 30 minutes or so with any pan juices (you can add water to the pan by the half cup if needed).
The pork should be tender when pierced with a fork, and the internal temperature of the roast should be 150 degrees. Remove the pork from the oven and allow to rest 15 to 20 minutes before carving.
Per serving (based on 10 servings): 378 calories; 37 grams protein; 24 grams fat; 8 grams saturated fat; 2 grams carbohydrate; 0 grams fiber; 114 milligrams cholesterol; 542 milligrams sodium
--From "Giving Thanks: Thanksgiving Recipes and History, From Pilgrims to Pumpkin Pie"
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