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Creamy Pumpkin and Leek Soup

10/14/2020

Serves: 8-10
2 tablespoons butter
3 small to medium leeks, trimmed and thinly sliced
½ teaspoon salt
½ cup dry white wine
4 cups roasted pumpkin* (see recipe below)
6 cups chicken broth
¾ cup whole milk
½ cup cilantro, shredded
Salt & freshly ground black pepper to taste
Garnishes:
3 tablespoons pumpkin seeds
3 tablespoons dried cranberries
½ granny smith apple, diced
5-6 sprigs fresh cilantro

Heat butter in a large soup pot. Add the leeks and ½ teaspoon of salt. Sauté for 3 to 4 minutes
Add the white wine and continue to sauté until the leeks are transparent and the wine has evaporated.
Add the roasted pumpkin and one cup of the broth. Stir well until all ingredients are blended
Place the mixture in a blender or food processor and process until the mixture is fully puréed. Working in batches as required by equipment size, add the remaining broth and continue to process.
Return each batch to the soup pot. Place the soup pot on medium heat and gently raise to a simmer.
Add the milk and the shredded cilantro, stirring them in well.
Cook for about 20 minutes, until all the flavors have melded.
Season as necessary with salt and pepper.
Pour into tureen or bowls.
Serve with garnishes.

*Note: Canned puréed pumpkin may be substituted
ROAST PUMPKIN
Makes 8 to 10 cups cubed pumpkin, or 1¾ to 2 cups mashed pumpkin
1 4 to 5 lb. pumpkin
Spray olive oil
Salt
Freshly ground pepper

Preheat oven to 400◦.
Wash pumpkin and cut into quarters
Place a quarter of the pumpkin cut side down on a stable cutting board. Cut the pumpkin into 1 to 1½ inch crescent slices. Repeat with the remaining quarters.
Place the pumpkin slices on a non-stick or a foil lined baking sheet.
Spray the pumpkin slices with the oil. Sprinkle the slices with salt and pepper.
Turn the slices over and repeat the spraying and sprinkling
Place the baking tray(s) in the oven and roast for about 25 minutes, until the flesh can be readily pierced with a toothpick.
Remove to a cooling dish until ready to use or serve.

Note: To freeze for later use, remove the rind and cut into large pieces.

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Apple Cake

10/7/2020

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Makes one 8 inch tart
4 to 5 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
¾ cup plus 3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of kosher salt
3 large eggs
¼ teaspoon pure almond extract
Confectioners’ sugar & freshly grated nutmeg

Preheat the oven to 350°.
Grease the bottom and side of an 8-inch spring-form pan generously.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
In a small bowl, whisk the flour with the cinnamon, ground nutmeg and salt. Set aside.
In a medium bowl, using an electric mixer with a whisk, beat the eggs with the almond extract and the remaining ¾ cup plus 2 tablespoons sugar at until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes.
Add the dry ingredients and whisk together until the batter is smooth.
Arrange the apples in the prepared pan in even layers of concentric circles. Use the smaller pieces for the center.
Pour the batter evenly over them. Tap it lightly to settle the batter. Let stand for up to 10 minutes to allow the batter to penetrate the layers of apples.
Bake the cake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter.
Dust with confectioners’ sugar and then with freshly grated nutmeg.

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Creamy Pumpkin and Leek Soup

Apple Cake

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