Lisa's (of Somerhill Farm) question about pumpkin recipes conjured up vision of all good things pumpkin! Fresh pumpkin is great this time of year. Here are some recipes that I've used over the years and some from my Great Pumpkin Cookbook that I haven't tried yet.A note about canned versus fresh: Season it, boil it, and mash or puree it. After mashing or puree-ing, place it back in the pan and set on low heat to reduce the water content. Watch it closely so it doesn’t scorch. Then line a large strainer with a double thickness of cheesecloth (or a few flattened coffee filters). Place the strainer in a bowl and pour the puree into the lined strainer. Lay a piece of plastic wrap on top of the pumpkin and place the entire set-up in the refrigerator overnight. You can now use this puree in any recipe that calls for canned pumpkin, or pumpkin puree.
Pumpkin recipes:
Pilgrim Verse, circa 1630
“For pottage and puddings, and custards and pies,
Our pumpkins and parsnips are common supplies.
We have pumpkins at morning and pumpkins at noon.
If it were not for pumpkins we should be undone.”
1 comment:
Thanks for this, Carol. :^)
Last night, I cut the little guy in half, scooped out his guts, and then took each half and set them in a pan with about an inch of water in them. (cut side up). Then I baked then at 350 for about 35-40 minutes. Once they cooled, I just took a spoon and scooped out the meat and tossed the shell. VERY quick and easy, and no water to drain.
Now to take a look at those recipes again........
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