Something Fancy

In my recent personal pumpkin quest I decided that sweet stuff was not enough, and there was a wide world of savory pumpkin recipes to be explored and tasted. While perusing the cookbook aisle (the one place you're sure to find me in any bookstore) the other day I happened upon one of Giada's with a recipe for Pumpkin Ravioli. Since the recipe called for a pound of pre-made ravioli I was enticed by the prospect of creating my own. A little help from Martha, and voila!

Pumpkin Ravioli.

I have to say that after all my efforts in the pasta preparation, I was a little nervous to actually make these for dinner, knowing my husband, his taste, and his need for 'meaty' dinners. So the ravioli actually hung out in a ziplock bag in the freezer for about 4 or 5 days before I finally donned my apron and whipped this dinner up. The verdict? One amazingly happy husband. We mmm-ed and ahh-ed over each bite and decided that this was a definite keeper; we also concluded that this was either the perfect appetizer (three or four to a person?), or an equally perfect accompaniment to a beautifully-grilled, maple-glazed porkchop. Oh dear, how autumnally delicious!

Pumpkin Ravioli w/ Sage Butter & Toasted Hazelnuts

combined & adapted from Giada & Martha Stewart

Ravioli:

1 3-lb sugar pumpkin

4 tsp. extra virgin olive oil

2 tsp. light brown sugar

1 lg egg

1/4 c. grated parmesan (I prefer shredded to the powder)

2 Tbs. ricotta cheese

1 tsp. shallot, chopped fine

pinch nutmeg

coarse salt and freshly ground pepper

1 1/2 lb fresh pasta (I used wonton wrappers- seriously awesome! Such a time-saver!)

Preheat oven to 375 F. Cut pumpkin in half lengthwise. Scoop out seeds and strings, discard. Transfer to a baking sheet lined with parchment or a silicone mat. Drizzle olive oil over each half; rub 1/2 tsp brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.

When cool enough to handle, scoop out flesh with a spoon. You'll need about 1 1/2 cups of puree, if there is excess refrigerate it and use in one of these recipes. Transfer flesh to a clean kitchen towel or cheesecloth and wring our excess liquid (mine wasn't excessively wet, so I just skipped this step). Place flesh in bowl of a food processor along with egg, parmesan, ricotta, shallot, and nutmeg. Process until smooth. Season with salt and pepper.

Lay 1 pasta sheet on work surface. Place 1 Tbs. filling every 3 inches. Place another sheet on top, pressing to seal between filling. Using a fluted pastry wheel, cut each ravioli into a 3" by 3" square. If using wonton wrappers, lay 8 out on work surface. Have a small cup of water handy for wetting the sides. Place 1-1 1/2 tsp in the center of each wrapper. Wet edges and top with another wrapper. Repeat. Transfer to baking sheet lined with parchment or silicone mat and freeze at least 30 minutes. At this point the ravioli may be stored in a ziplock bag or airtight container and kept frozen for up to 2 weeks.

Make the Ravioli w/ Sage Butter & Toasted Hazelnuts:

1/2 c. peeled, toasted hazelnuts, chopped

1/2 c. vegetable oil

1 lb pumpkin ravioli

1 stick unsalted butter

6 fresh sage leaves

1/2 c. grated parmesan

2 amaretti cookies

grated parmesan

In a large pot, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until the float to the top. Using a spider strainer, carefully remove the ravioli to a large platter in a single layer and tent with foil to keep warm. Be careful removing the ravioli, especially if you used wonton wrappers, so as not to cut them open. They're a little more fragile than normal pasta dough.

In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately with extra shredded parmesan to top if desired.

Soooorghum Moh-lasses: A Family Tradition.

This is my husband's family recipe for Old-fashioned Molasses cookies- passed down for generations. They're simple, but they totally speak to me in that "Hey-there-welcome-home-where-people-love-you" sort of way- I just love recipes that come with a story. That, and this one makes we want to seriously expand my cookie cutter collection- you should see what my mother-in-law busts out when it's cookie time at their house!

Molasses Cookies

1 c. sugar

1 c. shortening or butter

1 c. molasses

2 eggs

1 c. warm water

1 heaping tsp. baking soda (dissolved in water)

1 heaping tsp. each cinnamon, ginger

6 c. flour, plus more while kneading

1/2 tsp. salt

1/4 c. powdered milk

Using a hand mixer or standing mixer, cream together the sugar and shortening, scraping down sides occasionally until well-combined. Add molasses, eggs, and soda water. Mix on low until combined.

In a separate bowl sift together dry ingredients. Pour into wet ingredients and mix until combined, adding extra flour, if necessary to make a soft dough. Be careful not to add too much flour, you want a very soft dough, only just able to be handled. Roll out to between 1/4-1/2", cut out with cookie cutters. Bake on greased cookie sheets 8-10 minutes, or until just barely browned around the edges. Let cool completely cool on rack, but be sure to eat a few while they're still warm!

These cookies freeze really well- if they don't all get munched before you get a chance to wrap them up. :)

It's Soup!

Think chili, but with a Harvest twist here. This recipe comes from a great fellow foodie friend of mine and is perfect for warming up on cold nights or entertaining. Absolutely delish!

Black Bean Pumpkin Soup

taken from Steph's Kitchen, adapted from Gourmet Magazine

three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
6 garlic cloves minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 15-ounce can pumpkin pureé (about 1 1/2 cups)
1/3 c. P.O.M. juice

Topping: sour cream and coarsely chopped lightly toasted pumpkin seeds

In a food processor coarsely pureé beans and tomatoes.In a large pot cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. Season soup with salt and pepper. Serve w/ with sour cream, sliced green onions and toasted pumpkin seeds.

It's the Great Pumpkin Charlie Brown!

I told you that there was bound to be pumpkin overload, and here it comes. Several years ago, before my family scattered to the four winds, my mom hosted an annual Great Pumpkin Dinner. Delicious food, a table full of bikers and vampire princesses, and trick-or-treating with the nieces and nephews at bedroom doors. It was a perfect way to kick off the fall season, and is a large contributor to my yearly pumpkin obsession. This ice cream was one of our favorite Pumpkin Dinner desserts, and now I'm thinking, how good would this be sandwiched between two double chocolate cookies? Mmm. I know I'm a fan!

The Great Pumpkin Ice Cream

14 oz can pumpkin

1/2 c. packed brown sugar

1/4 tsp cinnamon

1/8 tsp freshly ground nutmeg

1/4 tsp ground ginger

1/2 c. pure maple syrup

1 c. milk (either 2% or whole)

2 c. heavy whipping cream

Whisk together ingredients, chill at least 8 hours or overnight, pour into ice cream maker and churn according to manufacturer's instructions. Serve.

Spiced Pumpkin Bread

A few years ago my mom gave me this adorable little holiday book full of recipes and craft ideas for the Autumn season. That's where this one comes from (with a few tweaks). It's much more of a spice bread than your typical sweet one, and the orange juice gives it a great almost caramel-y taste.

Spiced Pumpkin Bread

adapted from Fall, Family & Friends by Gooseberry Patch

3 c. all-purpose flour

1 1/4 tsp cinnamon

1 1/4 tsp. nutmeg

1 1/4 tsp. cloves

2 tsp. baking soda

1 1/2 tsp salt

1 c. canned pumpkin

2 1/2 c. sugar

4 eggs

1 c. oil

1/2 c. orange juice

1 c. sweetened dried cranberries (optional) or 1 c. mini chocolate chips

Preheat oven to 350 F. Line bottoms of 2 large or 6 small loaf pans with parchment rectangles.

Combine flour, spices, baking soda, and salt in a large bowl, set aside.

In the bowl of a standing mixer fitted with a paddle attachement combine pumpkin, sugar, eggs, oil, and juice; beat just until blended. Add wet ingredients to dry, mixing just until moistened; add cranberries or chocolate chips. Spoon batter into loaf pans. Bake immediately for 50-55 minutes, or until toothpick inserted comes out clean. Cool in pans for 10 minutes before removing to cool completely on wire rack.

Everything a Muffin Should be!

If you love muffins for breakfast, but want a faster way to have 'em hot out of the oven this little mix is perfect! It's adapted from Homejoys , an awesome blog written by a Mennanite woman who is an amazing cook- definitely check it out, especially all of her homemade bread recipes!

Mix up a batch of the Master Muffin Mix.

6 cup whole wheat flour
6 cup white flour
3 cup sugar
4 T baking powder
3 tsp salt

Store your master mix in an air tight container. When you want to make muffins, choose one of the liquid ingredient options.

Option #1
1/4 cup oil
1/4 cup applesauce
2 eggs
1 cup milk

Option #2
1/3 cup melted butter
1 egg
1 cup milk or buttermilk

Option #3
1/4 cup melted butter
2 eggs
1 cup yogurt

Option #4
1/4 cup oil
1 egg
1 1/4 cup milk or buttermilk

Next choose the additional ingredients you desire. The sky's the limit but here is a few variations to get you started.

Almond Poppy Seed
2 tsp almond flavoring
2 T poppy seed
1/3 cup chopped or sliced almonds (optional)

Cheese Onion
1/4 tsp pepper
1/4 cup chopped chives
1/2 cup shredded Cheddar cheese
1/4 cup Parmesan cheese

Berry
1 cup blueberry or strawberry, fresh or frozen
2 tsp grated lemon rind, optional

Cinnamon Apple
1 tsp cinnamon
1/4 tsp nutmeg
1 cup chopped apple

Breakfast
3 slices chopped bacon
1 cup shredded Cheddar cheese

Banana Nut
1 large banana, mashed
1/2 cup chopped walnuts

Chocolate
3 T cocoa
1/3 cup additional sugar
1/3 cup mini chocolate chips

Combine: First mix the liquid ingredients. Then stir in 2 3/4 cup of the dry master mix and the additional ingredients. Combine until just barely moistened.

Bake: Spoon batter into muffin pan. Makes 12 large muffins or 18 smaller muffins. Baking time will vary depending on variation chosen. Bake at 375 for 15 minutes. Check to see if additional baking time is needed. Muffins are done when a toothpick comes out clean. Allow muffins to sit for a few minutes before removing from muffin pan.

Here are a few holiday variations on the Master Muffin Mix-

Pumpkin Chocolate Chip

2 3/4 cup master mix
1 cup pumpkin puree
1/4 cup buttermilk
1/4 cup oil
2 eggs
1 tsp cinnamon
1/4 tsp cloves
1/2 cup chocolate chips

Stir together egg, milk, oil and pumpkin. Mix in remaining ingredients. Bake as usual.

Gingerbread

2 3/4 cup master mix
2 tsp ginger
1 tsp cinnamon
2 eggs
1/4 cup molasses
1/2 cup yogurt or milk
1/2 cup milk
1/4 cup oil

Mix together molasses, eggs, yogurt, milk and oil. Stir in dry ingredients. Bake as usual.

Pick a Peck of Pumpkins!

I tend to get a bit obsessive about cooking, or so I'm told by my doting husband. Mostly when it comes to certain seasonal ingredients. I can even think back over the years and say to myself, "Ahh, that was the lemon spring," or "Yep, that was candied ginger season." I absolutely LOVE cooking seasonally- for so many reasons I'll write a book about that someday. For now it sufficeth to say there is no better way to live in the moment, appreciate nature, or enjoy better quality food. This fall I'm fixating on an old classic, pumpkin.

So many possibilities- Sweet. Savory. Healthy. Decadent. So here we go, folks. Carpe diem.

Pumpkin Flax Breakfast Muffins

adapted from Land O' Lakes Treasury of Country Recipes aka, "The Blue Bible"

makes 1 doz. large muffins

2 c. all-purpose flour

2/3 c. packed brown sugar

1/2 c. old-fashioned rolled oats

1 Tbs baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp ginger

1/2 c. or 1 stick butter

heaping 1/2 c. pumpkin puree

1/3 c. buttermilk

2 eggs, slightly beaten

1/2 c. raisins, plumped in a bit of hot water (discard water)

1/3 c. chopped pecans

1 Tbs. flax seeds

Heat oven to 400 F. Line muffin tin with paper liners.

In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon, soda, and ginger. Cut in butter with pastry blender or two knives. In separate bowl, whisk together pumpkin, buttermilk, and eggs. Make a well in the center of the dry ingredients, pour in the wet, and mix just until moistened. Do not overmix! Fold in raisins, nuts, and seeds.

Scooping from the outside edge (don't stir anymore), spoon batter into prepared muffin cups, filling 3/4 to almost full. Bake immediately for 12-18 minutes, or until lightly browned and spring back slightly when touched. Let cool in pan for 5-8 minutes before removing to wire rack to cool completely.