 Serves: 6
1 small sugar pumpkin* 6 tablespoons unsalted butter 3 cups homemade or low-sodium store-bought vegetable or chicken stock 3 cups water 1 sprig fresh thyme 1 small parsnip (about 4 ounces), peeled and coarsely chopped 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped 1 small turnip (about 4 ounces), peeled and coarsely chopped 2 small shallots, minced (about ¼ cup) ½ cup dry white wine 3 tablespoons heavy cream 1 teaspoon packed light-brown sugar 2 teaspoons coarse salt Freshly ground pepper, to taste 6 small thyme sprigs for garnish Preheat oven to 400 degrees.
0 Comments
Serves: 6
4 tablespoons olive oil, divided 2 lbs. boneless pork shoulder, cut into 1 inch cubes. Sea salt and fresh ground black pepper 2 medium leeks, white part sliced thinly 1½ teaspoon garlic, pressed or minced 1 teaspoon fresh ginger, minced ¼ cup dry white wine or chicken broth 3 teaspoons tomato paste ¾ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon ground or grated nutmeg ¼ teaspoon coriander ¼ teaspoon red pepper flakes 1½ tablespoons cider vinegar 1 cup tomatoes, diced with juices ½ to ¾ lb. pumpkin flesh, peeled & diced into ¾ inch cubes 2 teaspoons fresh sage, shredded 2 cups chicken broth 1 -8 to 10 lb. pumpkin*
Note: Don’t be limited by the orange color, try one of the whites, or maybe a green. Recipe by Anna Gill
Serves: 4 to 5 1 -4 to 5 pound sugar pumpkin 1 cup chicken broth 2 teaspoons salt ½ teaspoon nutmeg ½ teaspoon dry mustard 1 tablespoon vegetable oil ½ cup minced shallots 2 cups cooked wild rice 6 scallions, sliced diagonally ¾ cup mixed dried fruit: pears, cranberries, papaya, mango and apple 6 large shitake mushrooms, sliced thinly 1 teaspoon fresh, shredded sage ¼ cup pine nuts 1. Preheat oven to 350 degrees. 2. Cut the top from the pumpkin. Remove all seeds and strings. 3. Prick cavity with a fork and rub with 1 teaspoon of salt, the nutmeg and the mustard. Let the pumpkin sit for at least 15 minutes. 4. Add ¼ cup of chicken broth. 5. Put pumpkin in a shallow baking dish containing ½ inch of water. Place baking pan in oven and bake pumpkin for about an hour, more if a larger pumpkin is used. 6. As the chicken broth is absorbed, replace it with another ¼ cup. You may not use all of the broth. 7. Replace top of pumpkin during the last ½ hour of cooking. 8. Meanwhile, heat oil in a large skillet and sauté shallots and mushrooms lightly. 9. Stir in the wild rice, remaining salt, the scallions, dried fruit and pine nuts. 10 Stuff the baked pumpkin with the rice mixture, replace the pumpkin top and serve. NOTE: When serving, scoop out pumpkin flesh with stuffing. VARIATION: The original of this recipe included a pound of ground venison and half of the rice above. It is very good that way, but I then use it as a main dish rather than a side dish.  Recipe by Anna Gill
Makes 12 to 14 cups cubed pumpkin, or 1 ¾ to 2 cups mashed pumpkin 1 4 to 5 lb. pumpkin Spray olive oil Salt Freshly ground pepper 1. Preheat oven to 400◦. 2. Wash pumpkin and cut into quarters 3. 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. 4. Place the pumpkin slices on a non-stick or a foil lined baking sheet. 5. Spray the pumpkin slices with the oil. Sprinkle the slices with salt and pepper. 6. Turn the slices over and repeat the spraying and sprinkling. 7. Place the baking tray(s) in the oven and roast for about 25 minutes, until the flesh can be readily pierced with a toothpick. 8. Remove to a cooling dish until ready to use or serve. VARIATIONS: If you are roasting the pumpkin as a side dish, you can add a sprinkle of brown sugar and cinnamon before roasting. Or add a sprinkle of fresh shredded herbs such rosemary, sage or chives. Recipe by Barbara Mojon Gugnoni
FOR THE PIE PART: 2 cups flour 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger 1 1/2 cups (12 oz) fresh or canned pumpkin puree 2 Tbsp. pure maple syrup 3/4 cup brown sugar 1/4 cup white sugar 1 stick (4 oz) unsalted butter, melted and cooled 1 tsp vanilla 2 Tbsp. fresh apple cider 1 eggs plus 1 egg yolk, room temperature FOR THE FILLING: 1 (8 oz.) package cream cheese, softened 1 (4 oz.) stick unsalted butter, softened 1 Tbsp. (or to taste) pure maple syrup 1 tsp. vanilla 1 1/2 - 2 cups confectionary sugar *Try to use local ingredients when possible. For this recipe you can use Brookside Farm maple syrup, eggs from one of the Litchfield Farmer's Market vendors, cooked and pureed pumpkin flesh from Wild Carrot Farms sugar pumpkins and cider from one of our local cider mills. FOR THE PIE 1. Combine pumpkin and maple syrup in a small saucepan and cook over medium heat stirring constantly until reduced to approximately 1 cup. Let cool completely. 2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. 3. Combine first seven dry ingredients in a medium size bowl and whisk to blend. 4. In a large bowl whisk together really well the cooled, melted butter and the sugars. Add the vanilla and cider and whisk to blend. Add the egg and yolk and whisk until completely combined. Add cooled pumpkin and whisk to blend. 5. Add dry ingredients to wet in two additions, stirring after each addition until all dry ingredients are well blended into the wet. 6. Using a small ice cream scoop or a tablespoon, drop rounded dough onto prepared pans. Bake for 13-17 minutes until cookies are puffed and golden brown. Cool completely. When cooled, spread filling on the flat underside of one cookie and sandwich with another cookie to make one whoopie pie. FOR THE FILLING 1. Beat cream cheese and butter in bowl of electric mixer or use a hand-held mixer. 2. Add maple syrup and vanilla and mix. 3. Gradually add sugar and beat until spreading consistency.  Recipe by Anna Gill
Serves: 4 1 Spanish onion, diced 2 tablespoons olive oil 3 tablespoons butter ½ cup dry white wine 3 cups roasted pumpkin, plus 2 cups in 1½ - 2 inch cubes 1 cup arborio rice 3 to 5 cups chicken or vegetable broth, hot salt and freshly ground pepper to taste ½ cup golden sultanas ½ teaspoon cinnamon ¼ teaspoon grated nutmeg 1 tablespoon fresh shredded sage, divided, plus leaves for garnish ½ cup grated Parmesan cheese 1. Coat the bottom of a large, deep skillet with olive oil over a medium flame. 2. Add half the butter. 3. When the butter has melted and the foamy bubbles have subsided, add the onions. Sauté the onions until they are soft and transparent. 4. Add the rice and stir until the grains are completely coated with the mixture of oil and butter. Continue to stir and cook over a medium heat for approximately 4 minutes. 5. Add the wine, stirring constantly. 6. When the rice has absorbed the liquid, add the 3 cups of roasted pumpkin to the rice and continue to stir while adding a cup of the hot broth. 7. Continue stirring. As the rice absorbs the liquid, but before the pan is dry, add another cup of hot broth, the salt, fresh pepper, sultanas, cinnamon, nutmeg and half the shredded sage. 8. Continue cooking and stirring. As each cup of liquid has been absorbed, add another until the rice grains are internally moist, but still with a slight firmness to the bite, al dente. About 25 minutes. Remove from the heat. 9. Add the remaining butter, shredded sage and the cheese stirring gently until blended. 10 Add the remaining 2 cups of chunked pumpkin. Mix lightly and remove to a serving bowl. 11. Garnish with the sage leaves and serve. VARIATIONS: Toss in a handful of roasted or toasted pumpkin seeds at the end.  Recipe by Anna Gill
Serves: 8 FOR THE ALL-BUTTER PIE CRUST (WITH VARIATIONS) Yield: 1, 10 inch pie crust (can be doubled) 1¼cups all-purpose flour ¼ teaspoon salt 10 tablespoons unsalted butter, preferably a European-style butter like Plugra, cut into ½-inch pieces and re-chilled 2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier) FOR THE PIE Nonstick vegetable oil spray 1 All Butter Pie Crust dough disk (two recipes if making crust maple leaves) 1 (15-ounce) can pure pumpkin ¾ cup (packed) golden brown sugar ¾ teaspoon ground cinnamon ¾ teaspoon ground ginger ¼ teaspoon freshly grated nutmeg ¼ teaspoon salt Pinch of ground cloves 3 large eggs 1¼ cups heavy whipping cream FOR THE CRUST 1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). 2. Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together. 3. Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking. If doubling the recipe for two crusts, be sure to divide dough into two balls and form two disks before chilling. 4. Prebaked Crust: Preheat oven to 375 degrees. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step. Cover pie with aluminum foil and fill with pie weights (you can use pennies, rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed. FOR THE PIE 1. Position rack in bottom third of oven; preheat to 375°F. 2. Spray 9-inch-diameter deep-dish glass pie dish lightly with nonstick spray. 3. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. 4. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. 5. Reduce oven temperature to 350°F. Reposition oven rack to center. 6. Puree pumpkin in processor. Mix in next 6 ingredients. 7. Add eggs 1 at a time, pulsing after each addition. 8. Gradually add cream, processing just until blended. Process 5 seconds longer. 9. Pour filling into warm crust. Bake until edges are puffed and center is set, about 30 to 45 minutes. Cool completely on rack. ADVANCE PREP: Can be made 1 day ahead. Cover and chill.  Recipe by Anna Gill
For the All Butter Pie Crust: Yield: 1 - 10 inch pie crust (can be doubled) 1¼cups all-purpose flour ¼ teaspoon salt 10 tablespoons unsalted butter, preferably a European-style butter like Plugra, cut into ½-inch pieces and re-chilled 2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier) Serves: 6 to 8 For the pie filling 2 recipes of All Butter pie crust an egg wash (beat 1 large egg with 1 teaspoon of water) 1 cup pure Connecticut maple syrup 2 cups pureed pumpkin 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon salt 1 cup heavy cream ⅔cupwhole milk 2 large eggs For the Pie Crust: 1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). 2. Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together. 3. Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking. 4. Prebaked Crust: Preheat oven to 375 degrees. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step. Cover pie with aluminum foil and fill with pie weights (you can use coins, marbles, uncooked rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed. For the Pie Filling: 1. On a lightly floured surface, using a floured rolling pin, roll out two thirds dough ⅛ inch thick (about 14 inches round). Fit the dough into a 10 inch pie plate and trim edge leaving a ½ inch overhang. Crimp the edge decoratively and chill shell for 30 minutes. 2. Preheat oven to 375o. 3. On a lightly floured surface roll out remaining dough ⅛ inch thick (about 10 inch round). With a 2 inch leaf shaped cutter cut out 16 leaves. Transfer the pastry leaves to a baking sheet and chill until firm, about 15 minutes. 4. Brush the leaves with some of the egg wash, being careful not to drip onto the edges. Bake in the middle of the oven until golden, about 12 minutes. Transfer leaves to a rack and cool. 5. In a 3- to 3 ½ quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210◦ on a candy thermometer. Cool slightly. 6. In a bowl, whisk together pumpkin, cinnamon, ginger, salt, cream, milk and eggs. Add maple syrup to the mixture and whisk together. 7. Pour the filling into the shell and brush the edge of the shell with the egg wash. Bake pie in the middle of the oven 1 hour or until the filling is set but the center still shakes slightly. (The filling will continue to cook as the pie cools.) Transfer pie to a rack to cool completely. 8. Garnish pie with pastry leaves just before serving. |