Author Topic: Pumpkin Recipes  (Read 4111 times)

Doris_Pinks

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Pumpkin Recipes
« on: October 04, 2004, 19:53:18 »
I found this on the American Williams Sonoma site..................just in case anyone fancies giving it a go! ;D

Pumpkin Ice Cream
To make your own pumpkin puree, use 1 large or 2 medium Sugar Pie or other eating (not field) pumpkins. Cut out the stem and quarter the pumpkin lengthwise. In a preheated 400°F/200c/Gas 6 oven, bake the quarters, cut side down, in a shallow roasting pan with a little water in the bottom until tender, about 1 hour. Let cool, scrape out the seeds, cut the flesh from the peels, and force it through a medium-mesh sieve or the medium disk of a food mill. Freeze any leftover puree for up to 2 months.
 
 


1 cup fresh pumpkin puree or canned
  unsweetened pumpkin puree (up to 225ml on a measuring jug)
1 tsp. vanilla extract
2 cups heavy cream (450 ml)
3⁄4 cup firmly packed dark brown sugar (150g)
5 egg yolks
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground ginger
1⁄4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon/Whiskey



In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup (100g) of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Let me know if you make it! ;D
 
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Blog: http://www.nonsuchgardening.blogspot.com/

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Pumpkin Recipes
« on: October 04, 2004, 19:53:18 »

derbex

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Re:Pumpkin Recipes
« Reply #1 on: October 05, 2004, 12:23:15 »
Rather boringly made pumkin soup at the weekend. Unfortunately the recipe goes something like.

1 pumpkin -about the size of a 6 year old's head -put the right one in the oven and bake until soft (not needed for 6 year old's head -they come soft :) ).

2 chopped carrots
say 3 onions
fry both until soft
add 1 tin of tomatos (unless you can be bothered skinning and deseeding an equivalent anount of fresh)
nutmeg -some but not too much
1 chinese takeway plastic box of frozen stock (remove packaging before cooking)
lentils (b*gg*r, run out)
simmer for 20 mins or until News Quiz ends.
Meantime get wife to scoop flesh out of pumpkin and add to mix.
When ready whizz it all up with Braun magic wand -'can I help daddy? can you heck's'like.'
Sniff cream -seems ok stir a bit in.

'I don't like pumpkin soup'
'Your loss'
'OK I'll try a very little bit'
'Umm -I'll have some'

Not at all bad, even better with some Hot Pepper Sauce.

Just another day in the Derbex kitchen.

Oh yeah, load dishwasher  >:(

Jeremy

Moggle

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Re:Pumpkin Recipes
« Reply #2 on: October 05, 2004, 16:27:11 »
I'd have to agree with Derbex's soup recipe, apart from the lentils. Smooth and thick and yummy :-) Also good without the cream, and a little bit healthier.

Now on to my suggestion - Roast Pumpkin with your sunday roast veg. takes about 45 mins to an hour, about as long as the spuds. You can leave the skin on or off as you like - on some types it's quite tasty.
Lottie-less until I can afford a house with it's own garden.

Jesse

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Re:Pumpkin Recipes
« Reply #3 on: October 05, 2004, 20:59:29 »
Here's another recipe, for butternut squash.

Halve butternut lengthways, no need to peel.
Scoop out seeds from each half. (you can roast the seeds for eating if you want).
Sprinkle each half with ground cinnamon and brown sugar.
Wrap each half in foil and bake at 180 for about 45 minutes or until tender all the way through.
Serve with green veg (e.g. beans) and meat.

PS when eating, don't eat the skin, it won't taste nice!
Green fingers are the extension of a verdant heart - Russell Page

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