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Posts tagged ‘Pumpkin’

Nov 22

62 Comments

Flavored Marshmallows

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

I think of these as seasonal marshmallows but I’m pretty sure they’ll be wonderful any time of year.  But really, what’s better in the cold winter months than hot chocolate with marshmallows?  I decided to make three separate flavors to give away in goody bags at Thanksgiving this year.  I made pumpkin spiced marshmallows, cardamom marshmallows and cinnamon marshmallows.  This recipe is incredibly flexible and you can use just about any spice or extract you want.  How about peppermint or nutmeg marshmallows?  Have fun with it!

You’ll need a stand mixer and a candy thermometer.  A pizza cutter is useful for cutting even marshmallows but you can use a regular knife.  I’ve used gelatin sheets but you can easily substitute them with powdered gelatin.

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Oct 30

71 Comments

Pumpkin Bagels

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Bagels were a staple in my house growing up.  They’ve always been a favorite for easy weekend breakfasts as well as brunch with friends and family.  Homemade bagels are surprisingly easy to make and you be creative with the flavors. Since pumpkin is the star ingredient of fall cuisine it makes a perfect seasonal bagel that you won’t find in many shops.

If you’ve ever made soft pretzels, the process for preparing homemade bagels is quite similar.  You combine ingredients, kneed the dough, let it rise, shape your bagels, let it rise again, and finally you boil and bake them.  As with most bread recipes there are many steps but none of them are difficult.  For this recipe I got borrowed some basic ingredient ratios from Emeril Lagasse’s homemade bagels recipe.  I was thrilled with the results.  The outside has a wonderful crunch and the inside is soft and chewy.  The spice levels hit all the right notes.  Pumpkin powder is optional, but I love using it.  It’s all-natural and enhances both flavor and color.  I first discovered it when I made pumpkin challah bread, and it’s been a staple fall ingredient ever since.

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Oct 4

63 Comments

Thanksgiving Pie Petit Fours

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

I remember last Thanksgiving quite clearly.  I was eager to impress my family with my new culinary skills and brought both an appetizer (Pear and Blue Cheese Tart) and dessert (Chocolate Kahlua Roulade) to dinner.  My uncle was hosting, and Thanksgiving at his house is always a treat.  He and my aunt are amazing cooks and they always prepare an impressive array of dishes.  Like most people, I usually eat too much at dinner and then struggle to make room for dessert.  I believe last year there were three pies, a cheesecake, and two roulades.  That’s when I got the idea for Thanksgiving pie petit fours.  Individual bites of pie!  No need to miss anything.

This recipe requires Petit Four Moldswhich are available at a variety of online stores and gourmet shops.  All of the recipes I’ve listed here are for half the original pie. You can also quarter the recipes, depending on how many you plan to serve.  If you’re like me, you’ll make extra so that there are plenty of pretty tarts to serve.  I eat the ugly ones!

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Nov 16

29 Comments

Pumpkin Challah Bread

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

I just can’t get enough pumpkin right now! I’m thinking about bringing this bread to Thanksgiving dinner with my family, what do you think? The leftovers will make delicious pumpkin challah french toast the next morning.

This recipe comes out slightly more dense than a typical challah.  My bread making skills are still in the early stages and I’ve made this recipe several times now with slight adjustments each time.  I’m open to suggestions on how to lighten it up.  It’s an exact replica of our school recipe, which was as perfect as any challah you’d find in a bakery.  The only differences here are the pumpkin puree, an additional cup of flour to compensate for the puree, and some spices.  Perhaps I need more yeast to offset the additional flour?  The dough certainly rises normally.

The first time I made this bread I was underwhelmed with the pumpkin flavor.  I’m used to the flavor of my pumpkin pie, soup and ravioli.  Once you add flour, the flavor intensity just isn’t the same.  I decided to try adding Pumpkin Powderand it worked great!  It’s certainly not essential to the recipe, but it really adds a great flavor.  I highly recommend it.

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Oct 31

59 Comments

Pumpkin Ravioli with Brown Butter Sauce

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

It takes a bit of effort, but making homemade ravioli is so worth the time.  And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering.  You’ll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli.  And though you can roll the pasta by hand with a rolling pin, a pasta machine makes a huge difference in the final product.  The thinner the pasta, the better.

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Oct 28

6 Comments

Pumpkin Spice Bundt Cake

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

It’s hard to believe, but I only have 2 months left in culinary school!  What a remarkable year it has been, and what strange adventures await me.  I have no idea what comes next, which direction I’ll choose.  The possibilities seem endless and daunting.  Thank you all for taking this journey with me.

I got a little help from Martha Stewart on this recipe.  I can’t just pull baking measurements out of my head yet.

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Oct 15

38 Comments

Curried Pumpkin Apple Soup

Ingredients:

  • 1 medium cooking pumpkin, halved and seeded
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup leeks, chopped, white and pale green parts only
  • 2 apples, peeled and chopped
  • 2 cups chicken stock
  • 1 can light coconut milk
  • 1/2 can Masaman curry paste (I used Maesri)
  • Salt and Pepper

Directions

  1. Pre-heat the oven to 425 F.
  2. Coat the pumpkin flesh with some olive oil and place face down in a roasting pan.  Add about an inch of water to the pan and place in the oven.  Bake until the pumpkin is soft, about 45-50 minutes.  Remove from the oven and let cool for a bit, then scoop out into a bowl and puree with an immersion blender.  Set aside.  (You can use canned pumpkin and skip this step, if you prefer.)
  3. In a large pot, saute the onion, garlic, and leeks in olive oil on medium-low heat until tender, about 5 minutes.
  4. Add the apples and saute for 2 more minutes.
  5. Add the chicken stock and coconut milk.
  6. Add the curry paste and stir well to combine.
  7. Now add the pumpkin puree in and slowly stir until everything is combined.  If you want a stronger curry flavor feel free to add more of the paste.  Let the soup simmer for 40 minutes.
  8. Cool briefly and blend with an immersion blender.
  9. Heat for another 5 minutes or so. Season with salt and pepper to taste.

Serve with some hearty bread!

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