Pumpkin recipes anyone?
I'm having a party in late october and will be serving some pumpkin goodies. I know I could google it and find some ok recipes, but the people here seem to have much better taste than that of google and the likes. Last year I served, pumpkin ravioli, curried pumpkin hummus with pita, pumkin seed crusted brie, and pumpkin cheesecake. Any other ideas out there? Thanks! Happy cooking!
With all your help, here's the menu for the party tomorrow. Thank you.
Pumpkin & Pork Toquitos
Pumpkin Bread Croque Monsieur
Pumpkin Grit Cakes with Cajun Shrimp
Bacon Wrapped Pumpkin Bites
Pumpkin Latkes with Smoked Salmon and Thyme Creme Fraiche
Pumpkin Hummus with Pumkin Chips
Pumpkin Spiced Cookies
Pumkin Seed and Milk Chocolate Truffles
Pumpkin Seed Brittle
Pumkin Creme Brule
And of Course...Lots of Pumpkin Beer
Carvel ice cream shoppes used to carry a soft-serve pumpkin pie ice cream around the holidays that was to die for! There are a bunch of recipes on the net for the regular stuff, but if anyone can figure out the soft-serve, let me know!
i think this one's almost too simple, I make these great seasoned & roasted pumpkin seeds. Well after you cut up up your pumpkin, keep those seeds! We eat the shell and all they're so good.
I think fresh pumkin is best, I have been toying with pumpkin appetizers myself. I've been working on more Asian style with pork, like small fried won ton with pork and pumkin. Other ideas were to make wrap the pumkin and pork (obviously a braised pork) in a lightly steamed Asian green, and tying with chive. Still working on this. I also thought about Chinese ravioi with pumkin and chive, just trying to figure out how to serve these to a crowd. Wish I had more info, my party is late October too and I'm making several pumkin dishes using savory and sweet.
Looking at Gooseberry's post gave me an idea, how about mini steamed bbq pork and pumkin buns? I make bbq pork buns all the time, these would be very easy to handle.
Pumpkin beer bread is yummy. The recipe I use calls for Pumpkin Ale but I didn't discover the recipe last fall until the pumpkin ale season was over. I use whatever my husband has in the fridge. It should work for some kind of appetizer but it is on the sweet side.
We love squash biscuits which you could make with pumpkin. those might work better for an appetizer, maybe topped with a bit of brie and carmelized onions and cranberries?
I do a Creamy Pumpkin Sage sauce to serve over white fish... using caramelized onions, roasted red peppers or sundried tomatoes, a little evaporated milk... i've posted it before
i also have done Oatmeal Pumpkin fritters. i make an oatmeal with pumpkin pie spice and pureed pumpkin mixed in and a little brown sugar and butter. then i spread on a cookie sheet and cool til firm. cut into squares (or shapes if preferred with cookie cutters. the heat some butter in a pan, and saute squares til golden brown. serve with maple syrup if desired, or chopped pralines, or a little creme fraiche...
Pumpkin fries - slice pumpkin into thin potato chip style slices or like french fries. season with salt, pepper, and a little curry. bake at 350 on parchment paper til crisp and golden, flipping them after about 20 min and baking 10 min longer or til golden.
Pumpkin in a cookie! These are soft and cakey. They have an interesting combination of rich, spicy, not too sweet flavor that is accented by the sweet-tart lemon glaze for complexity.
Pumpkin Spice Cookies with Lemon Icing
• 1/2 cup shortening
• 1 cup sugar
• 2 egg
• 1 cup pumpkin puree
• 2 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 cup golden raisins
• 1 cup nuts, chopped
• 2 cup confectioners' sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest, firmly packed
Preheat oven to 350 degrees.
For Cookies, cream shortening. Gradually beat in sugar. Add eggs and pumpkin. Mix well. Set aside.
Sift dry ingredients together. Add to pumpkin mixture. Add raisins and nuts.
Drop by heaping teaspoonfuls onto greased baking sheets. Flatten slightly with a flat-bottomed glass dipped in water every 2 or 3 cookies as needed. Bake about 15 minutes or until firm to touch. Remove cookies to cool on rack. Ice with Lemon Frosting when cool.
For Lemon Frosting, combine the ingredients adding just enough milk for a spreading consistency.
Makes 4 dozen
This is basically roasted, mashed root vegetables. The pumpkin adds a rich flavor.
Pumpkin Patch Potatoes
• 2 pound fresh pumpkin such as Sugar Pumpkin, halved, with seeds and strings removed
• 1 small onion, coarsely chopped
• 2 tablespoon butter, melted
• 1 tablespoon light brown sugar
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 pound baking potatoes, peeled and cut into chunks
• 2 ounce neufchatel cheese
• 2 tablespoon fresh chives or scallion greens
Heat oven to 425˚. Have ready a 15 1/2" x 10 1/2" inch jelly roll pan.
Place pumpkin halves cut side down on work surface. Peel with a sharp knife, following shape of pumpkin. Cut in 1 1/2 inch chunks. Place in pan with the onion, butter, brown sugar, 1/4 teaspoon of the salt and the pepper. Toss to mix, then spread out. Roast 25 minutes, stirring once, until pumpkin is tender and lightly browned in spots.
Meanwhile, place potatoes in a medium saucepan with water to cover; cook 15 minutes or until tender. Remove and reserve 1/3 cup of the cooking water. Drain potatoes in a colander; return to saucepan while hot.
Add pumpkin mixture, any juices in the pan, the remaining salt, the cream cheese and 1/4 cup of the reserved cooking water. Mash with a potato masher leaving potatoes slightly chunky. Add remaining cooking water if dry. Stir in chives. Mound into baking dish. Drizzle on melted butter. Grate on nutmeg. Run under broiler to brown.
These dinner rolls have a lovely color and good flavor. They're also very easy to do.
This pie is time consuming to make but really pretty and it has killer flavor.
I didn't remember the adverse reviews until I looked it up again. I absolutely do NOT agree that the chocolate is overwhelming (tho I may have used milk chocolate to compensate after reading that) and I think I did take the comment about the volume seriously and use a deep dish pie pan.
This souffle is unusual. I used roasted pumpkin instead of the frozen and substituted a nutty gruyere (Compte would also be good, I think) for the swiss called for. Use it as a main dish or as a side to roasted meat. I also thought -- but haven't tried yet -- that it would be really neat piped into small potato shells that had been parbaked as an appetizer.
there are tons more if you do a search, but i got tired of copying & pasting the links. happy reading!