Pumpkin and _________? (What do you think would be good, nontraditional flavors to go with pumpkin?)
mayan 'hot' bitter spicy chocolate
My husband claims he saw an interesting recipe for pumpkin curry that I need to find and try. I was also kind of thinking how else might one make pumpkin so that it doesn't seem reminiscent of pumpkin pie?
The furthest afield I got in musing about this was wondering how good or horrible a cardamom-pumpkin ice cream (kind of like a khulfi) shot through with mayan cayenne hot fudge ribbon (not sweet) would be.
Then I was wondering what would happen if you roasted pumpkin and did something to it involving chipotle.
Any other wild pumpkin ideas?
I made pumpkin in a mole negro this weekend - it blends in really well. Of course the mole flavors completely take over, and it's not very *pumpkiny* . . .
pumpkin or any winter squash goes well with sage (or sage and shallots)
I'll be making a stew with a little sage and ginger and some other winter veg like parsnips
I like curry with pumpkin/squash...plan to try a masaman curry soon, which has tamarind and coconut. I'm using a thai prepared spice paste, so no recipe to share.
I bet the chipotle would be great - there's nothing that smokey pepper doesn't go with - it certainly makes for brilliant sweet potatoes.
Agreed.... Pumpkin & Chipotle are actually a fairly traditional combination in Mexico.
Pumpkin Curry & Pumpkin Mole sound faboulous, especially if you prepare them Tempura style first & serve with a just a bit of sauce... thus allowing you to retain both flavors distinctively.
Pumpkin Fries with Chili, Gruyere Fondue, Roasted Shallots & Curried Plaintain Rings might be a little more out of the box.
tempura style..interesting thought
I roasted the pumpkin first, to concentrate the flavor, then stewed it in with the mole negro
The other half of the roasted pumpkin became soup, with habanero and tomato and ginger
like this tomato-hab soup
but I omited the cream and used pumpkin puree, thined with water as needed
Here's the pumpkin (actually butternut squash) and chile soup I made for a Day of the Dead dinner last Saturday. Easy, fabulous.
I tossed cubed squash with olive oil, canela and cumin that I toasted whole in a pan and ground in my baby food processor, and brown sugar, maybe a quarter cup for two sheet pans of cubes. I roasted it until it got pretty caramelized, black in some places.
I seeded and dry-toasted two dried ancho chiles and two dried chipotles, then soaked them in hot water and then pureed them in the baby food processor.
I sauteed a chopped onion and four cloves of garlic in some of the oil I rescued from the baking sheet that had the squash. Then added the squash, the chile puree, some salt and Mexican oregano, and a bunch of water. Pureed the whole thing when it seemed right.
Boy was it good.
BTW, I got the cube-coat-and-caramelize part from a recipe in Aaron Sanchez' "La Cocina del Barrio", an enjoyable and reliable cookbook that you may find on your local remainder shelf.
Pork products of all sorts seem to go well with pumpkin (and squashes); the different sweetnesses compliment well.
Try a pumpkin or squash soup, with some baguettes and pork headcheese. Have a mustard selection for the sandwiches, and maybe some cornichons.
In another sandwich vein, try pork pate or terrine, with good bread, along with a pumpkin or squash souffle. Again, counter the sweet with some acid the attending sides.
My son told me today that for Thanksgiving he is bringing a pumpkin salad. OK......At first I thought maybe he was joking, since I've never heard of such a thing. But apparently there is a recipe for this that his girlfriend has...It comes from her mother who lives in Southern Japan (Miyazaki). A google search did indeed turn up several recipes for Japanese Pumpkin Salad. Most have a ginger-soy dressing.....I'm looking forward to it!