hey there pumpkin: four pumpkin recipes we love

FOUR PUMPKIN RECIPES  by charlotte miller

Our most recently released design, hey there pumpkin, was inspired by one of our favorite things about fall – the pumpkin. We love all things pumpkin and especially cooking with pumpkin! From savory to sweet, Here are our four (of many!) favorite pumpkin recipes.

1. Pumpkin Bread

Pumpkin bread is one of the classic fall recipes we can not live without. We especially love this recipes by Alexandra’s Kitchen. Her mother’s recipe, this pumpkin bread tastes just like how mom, well not my mom, but friend’s moms used to make it! Also, we love using mini loaf pans to give mini loafs as gifts as well!

Recipe
yield = 2 standard loaf pans or 5 mini loaf pans

{the ingredients}

  • 2 c. sugar
  • 1 c. canola oil
  • 4 eggs
  • 16 oz. canned pumpkin (not pie filling)
  • 3/4 cup water
  • 3 c. flour
  • 2 tsp. baking soda
  • 1/2 tsp. table salt
  • 2 tsp. cinnamon
  • 1/2 tsp. cloves (optional)
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice (optional)
{the method}
 
1. Preheat oven to 350ºF. Grease loaf pans with butter or non-stick spray.
2. Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
3. Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
4. Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. I started checking after 30 minutes, and the loaves were done after about 35 minutes

{recipe and image courtesy of Alexandra’s Recipes}

 
 

 

2. Pumpkin Pancakes with Salted Caramel Apple Sauce

Cecilia of Goodies a Volonte perfectly pairs signature fall flavors like pumpkin, caramel, and apple in these to die for pancakes. The addition of salted caramel adds a touch of savory to this sweet and scrumptious take on pancakes.

 

Recipe
yields 10 pancakes

{the ingredients}

Pancakes

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp brown sugar
  • 1 egg
  • 1/4 tsp salt
  • 1 3/4 cup milk
  • 1 cup pumpkin purée
  • 2 tsp pumpkin spice mix

Caramel sauce and apples

  • 2 apples (honey crisp)
  • 1 cup granulated sugar
  • 1 tbsp + 1 tbsp unsalted butter
  • 1 tbsp fleur de sel
  • 1 lemon, juiced (approx. 1/4 cup)
  • 1/4 cup water

{the method}

  1. Mix flours, baking powder, baking soda, pumpkin spice mix, sugar and salt in a large bowl.
  2. Combine milk, egg and pumpkin puree in a medium bowl.
  3. Add the flour mixture in two additions into the milk mixture. Stir until blended. Do not over mix. Allow batter to rest for 5 minutes.
  4. Heat up a lightly oiled pan on medium low heat. Add 1 scoop of  pancake mixture  onto the pan. Cook until small bubbles appear on the surface, flip and cook for another 2-3 minutes. Cook both sides until brown. Set on a plate.
  5. Slice apples in 2/3 inch wedges.
  6. Heat up a large non-stick pan on medium heat. When hot, lay apple slices in the pan and cook with a lid on for about 5 to 10 minutes until soft but slightly firm. Add 1 tbsp butter to the pan and brown the slices on each side. Set aside.
  7. In a heavy bottom medium sauce pan, add lemon juice and sugar. On medium high (more medium than high) heat, let the sugar dissolve completely. It should start to bubble. After about 5 minutes, the color should go from pale yellow to a dark amber. Watch carefully and swirl gently to avoid burning the caramel. Reduce the heat if coloring too fast.
  8. When the caramel has a dark amber color, remove from heat. Add 1 tbsp butter and salt. Stir gently until combined. Add water little by little to thin out the caramel. It should be slightly liquidy (as it cools down, the sauce will thicken a little).
  9. Carefully place the apple slices in the caramel to coat them.
  10. Serve pancakes on a plate, topped with apple and caramel sauce.

{recipe and image courtesy of Goodies a Volonte}

 

3. Pumpkin Beer Cheese Soup

What do you get when you add pumpkin + beer + cheese together? The most amazing soup ever by Spoon Fork Bacon. Hearty, comforting, and with a subtle infusion of pumpkin, this soup is a perfect for a cozy autumn meal.

Recipe
serves 3 to 4

{the ingredients}

  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, diced
  • 1 large leek, thinly sliced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1 rib celery, diced
  • 2 1/2 tablespoons minced thyme
  • 1 (12 ounce) bottle pumpkin ale
  • 2 cups chicken broth
  • 1/4 cup unsalted butter
  • 1/3 cup all purpose flour
  • 2 cups whole milk (low-fat is fine)
  • 2/3 cup pumpkin puree
  • 4 cups shredded sharp cheddar cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • simple butter croutons:
  • 1 cup diced sourdough bread
  • 3 1/2 tablespoon melted salted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

{the method}

1. For croutons: Place all ingredients into a bowl and toss together until evenly coated. Pour croutons into a large skillet and place over medium heat. Toast croutons for 5 to 7 minutes, stirring frequently. Remove from heat and allow to cool and crisp. Set aside until ready to use.
2. For soup: Pour oil into a medium pot and place over medium-high heat. Add onion and leek and sauté for 3 to 4 minutes or until onions and leeks become translucent. Add garlic, carrots and celery and season with salt and pepper.
3. Sauté for 4 to 5 minutes and stir in 2 tablespoons thyme. Add broth and simmer for 8 to 10 minutes or until vegetable mixture is fork tender. Remove from heat and set aside.
4. In another medium pot melt butter. Whisk in flour to create a roux and continue to whisk for 2 to 3 minutes. Whisk in milk until no lumps remaining and mixture thickens. Stir in pumpkin puree until smooth. Toss cheese together with lemon juice before stirring into the milk mixture. Stir until cheese sauce is smooth.  Stir in remaining spices.
5. Pour cheese mixture and broth mixture into a blender and blend until smooth. Pour mixture back into a pot and simmer for 3 to 4 minutes or until soup thickens slightly. Stir in remaining thyme and adjust seasonings.
6. Ladle soup into bowls and top with buttered croutons. Serve.
{recipe and image courtesy of Spoon Fork Bacon}

4. Pumpkin Gnocchi

Making gnocchi from scratch is one of our favorite things to make. Here is simple and easy pumpkin gnocchi recipe that pairs well with numerous sauces. Our favorite sauces are creamy gorgonzola and brown butter and sage sauce.

Recipe
makes 8 servings

{the ingredients}

  • 2 cups pumpkin/squash puree
  • 1 egg yolk
  • 1 1/2 – 2 cups flour
  • 1/2 teaspoon salt
  • 1 pinch nutmeg (optional)

{the method}

1. If your pumpkin puree is really wet, simmer it in a sauce pan to dry it out a bit and then let it cool down.
2. Mix the egg yolk into the pumpkin puree.
3. Mix the salt and nutmeg into the flour.
4. Mix enough of the flour into the pumpkin puree to form a soft dough that is not too sticky to work with.
5. Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
6. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
8. Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
9. Use as desired.

{recipe and image courtesy of Closet Cooking}
 
 
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