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The Rally To Consume Pumpkin
(aka: Pumpkin Dinner)
You asked for it...... here are the recipes, honed or 'reverse engineered' over more than a decade. While I keep tweaking some of the recipes, others (the Pun'kin Sauce, the Pun'kin Craisin Rolls) remain fairly stable.
Some new recipes have been added to the mix recently, including the Curried Cous Cous and the Pumpkin Seed Mole's. When possible, I'll try to note when the last time the recipe was used. For instance, I only make the dreaded Pumpkin Ravioli in Sweet & Sour Sauce about once every 5 years (labor intensive little buggers).
Table of Contents
We always save and de-goop our pupmkin seeds. Recently, we harvested over 7 pounds of seeds from the pumpkins we carved. During Pumpkin Dinner prep, I usually end up cutting up at least 4 pumpkins (those ghost pumpkins have a lot of seeds) and roasting seeds as a warmup snack.
Approx 1 pint of pumpkin seeds, rinsed and de-gooped.
Garlic Truffle Salt Seeds
Chili Limi Seeds
Line a baking sheet with aluminum foil. Put some parchment paper on top of that (keeps the seeds from sticking). Spritz a little oil down and spread the seeds into one even layer. Top with the good flavors. Mix up with your hands. Place in oven. Slow: 250F for hours and hours. Speedy: 375F for minutes (watch closely).
2 cups pumpkin puree
Mix & chill.
Don’t cook these too long....they are nice and soft. I prefer to use Craisins over cranberries...mo’ bettah sweeter.
3 cups all purpose unbleached flour
(sure, you can do this whole thing in a bread machine, in fact this is what the original recipe called for. But not all of us have, or like to use bread machines, so here are the hand-made instructions).
Combine dry ingredients (except yeast and cranberries). Mix together. Add puree, maple syrup, butter, yeast and egg. Knead until smooth (approx 5 - 10 minutes). Add more flour or water as necessary to form smooth soft dough ball.
Makes as much as you want. If you toast those pumpkin seeds in olive oil, they end up combining with the feta and making their own dressing. The shredded pumpkin looks like carrots but tastes so much better. (Pumpkin seeds without shells, buy them green at your local mexican food store or specialty store). Pumpkin oil can be tricky to find.
1 head Romaine
Slightly spicy, but supremely tasty and filling. This is great for a winter night. For added effect, serve in small bowls made from baby pumpkins.
2 TBS vegetable oil
1 cup orange juice
Heat oil in heavy large sacepan, on medium high heat. Add onion and ginger and saute until onion is translucent, (5-10 minutes). Add chicken stock, sliced carrots and pumpkin puree. Cover and simmer until carrots are tender (about 30 - 45 minutes).
2-3 kinds of pumpkin, 2 kinds of sauce
5 pounds of pumpkin will serve 6-8 people.
Skin and seed pumpkin and cut into 1-2” cubes.
Arrange pumpkin in a 13x9 baking pan and cover with aluminum foil. Puncture the aluminum foil to let steam out and bake 45minutes to 90 minutes or microwave for 10-15 minutes (depending on size of cubes) until tender with a fork. Remove cover and let the liquid steam off (or pour it off).
This one is everybody’s favorite, although it can be made year-round
1 bunch dill
Place pumpkin in a pyrex dish and microwave for 10-15 minutes or until tender. Meanwhile combine dill, yogurt and spices in food processor and blend. Adjust salt to taste. Chill sauce in separate container.
I just made this one up in 2010…….This recipe also works with Sorghum. It’s simple...it’s basic...and it is tasty.
(you can cook the pumpkin in a jar’s worth of molasses….or you can make the following sauce to let people top their own)
3 tbs butter
Follow the basic white-sauce method. Melt butter on low, whisk in flour and turn up heat to medium. Cook the roux to remove the raw flour taste (2-3 minutes) but not enough to brown. In the meantime, mix together molasses, milk and apple cider vinegar and heat in microwave until just shy of boiling.
Remove roux from heat and let the bubbling stop. Whisk in hot molasses mixture until incorporated (return to heat on low to thicken if need be). Stir in salt, nutmeg, cinnamon and cayenne to taste. The sauce should be creamy but not too sweet.
The Slow Cooker method is derived from the original recipe. I like the original recipe better, because the sauce is tastier when it's fresh (vs. slow-cooked). Both preparation options are given below.
3 oz. dried tamarind pulp
1/2 cup shelled pumpkin seeds
Optional ingredients for slow cooker method:
1/2 - 1 cup masa flour (for thickening)
Marinate the meat. Place tamarind pulp and 1 cup warm water in small bowl. Let stand until tamarind is soft/dissoved, about 1 hour. Strain tamarind mixture into medium bowl, pressing on solids to extract as much pulp as possible. Discard solids in strainer. Place pork in bowl with liquid. Cover and refrigerate at least 2 hours and up to 1 day.
Build the Sauce. Stir pumpkin seeds in heavy medium skillet over medium-high heat until beginning to pop, about 5 minutes. Cool. Transfer to processor and blend until ground. Transfer to small bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add tomatillos, onion, jalapeno, and garlic. saute until onion is beginning to soften, about 3 minutes. Add 1 cup chicken stock. Reduce heat to medium; cover and simmer until tomatillos are soft, about 5 minutes. Cool slightly. Puree half of tomatillo mixture with lettuce in blender until smooth. Pour into large bowl. Add remaining tomatillo mixture to blender and puree until smooth. Add ground pumpin seeds, walnuts, and almonds to puree in blender and process just until blended. Mix into tomatillo-lettuce puree in bowl.
Original preparation method, grill the pork: Prepare barbecue (medium high heat). Preheat oven to 400F. Remove pork from marinade. Sprinkle with salt and pepper. Grill pork until dark brown, turning occasionally, about 10 minutes. Transfer pork to small rimmed baking sheet. Roast in oven until cooked through, about 20 minutes for medium. Transfer pork to cutting board. Let rest 5 minutes. Top pork with sauce and serve.
Slow Cooker preparation method -- for larger events. Drain the marinade off of the meat and brown the outside of the meat in a large saucepan. Place meat and sauce in a slow cooker on low for many many hours. You may want to adjust the seasoning (the slow cooker definitely affects the flavor of the sauce, and building the complexity seems to help a bit).
New in 2010 ... this dish is a wonderful main dish or as a side. Roasting the vegetable separately to dry them out really adds flavor to the dish. I added lime leaves to my curry for a nice bit of brightness.
4 tbs oil (corn or vegetable)
Dice the onion. Chop the zucchini and pumpkin into small cubes. Preheat oven to 400F. Brush zucchini and pumpkin with oil and roast on a baking sheet for 25 minutes until golden brown (turning as necessary). Allow to cool.
Heat 1 tablespoon of oil and sauté onions to soften. Mix in curry powder and 4-10 lime leaves and stir for 1 minute. Add 3 cups of water, bring to a simmer and reduce to low. Allow to simmer for 5-10 minutes.
In a large pot, heat 1 tablespoon of oil and stir in cous cous until slightly toasted (3 minutes). Mix in hot curry water and turn off heat and let stand until liquid is absorbed (10 minutes). Fluff with fork.
Mix in currants, zucchini, pumpkin. Season with salt and pepper.
1 egg for the egg wash.
To prepare pasta, put ingredients into bowl, gradually adding water and knead into a very firm dough. Continue folding and kneading until dough is elastic and smooth. Cover in plastic wrap and allow to rest for a minimum of 15 minutes and a maximum of 2 hours.
Make the filling. Place pumpkin, eggs, parmesan, cookies, bread crumbs, chutney, salt and nutmeg into a large bowl and mix.
Now for the real labor. Mix up the dough in your stand mixer and let rest for at least an hour. When you are ready to make a mess, roll out the dough on a lightly floured surface, and roll some more. Pass it through your pasta roller, on progressively thinner settings adding flour as needed to keep from sticking. Get the dough real thin, or you'll have way too much filling. You should get it paper thin if you can, so keep rolling. Move the long rolled sheet to your work surface and cover to keep moist. Keep on rolling out the rest of the dough, but work quickly so that the first sheet doesn't get too most.
Make an egg was with 1 egg and 1/4cup+ of water, whisked.
Take one long sheet of pasta. Arrange the pumpkin mixture in tiny portions (1/2") at equal intervals on top of 1 sheet of pasta. Brush egg was around the edges of the mixture with a slightly dampened pastry brush. OPTION 1: roll the sheet in half (lenghtwise) to cover, cut into pieces and use hands to seal and twist ends of 'ravioli'. OPTION 2: Place second sheet of pasta on top of the first, and press down around each pocket with fingers to seal. Use ravioli roller to cut into individual pieces and allow to dry at room temperature for 1 hour.
This is the secret sauce that took forever to reverse engineer. Treat it with respect...it’s a little tart, but full of sweetness and flavor. NOTE: a little goes a long way -- use sparingly so that the flavor of the ravioli comes through.
1 cup sweet & sour mix
Make a slurry with cornstarch and the water. Throw it all in a sauce pot and heat it up. It doesn’t take much to coat a whole lot of pasta...this is enough for the recipe above. You might wish to alter the ginger/cinammon to your liking. The coconut milk really adds body to the entire sauce.
Makes 3 loaves
Puree bananas and pumpkin, add eggs and sugar, mix well. Add oil. Stir in flour, baking soda, cinnamon and cloves mixing until just blended. Pour into 3 greased loaf pans. Bake in a 350F oven for 50-60+ minutes (internal temp of 195F and comes out clean).
Recipe coming soon....
Every year around October, your local Beverages and More will have Pumpkin Ale. You just have to look for it. However, we find that the Spiced Pumpkin Beer (found at Whole Foods) to be much tastier.
Pumpkin punch can also be made if you scoop out a large pumpkin and fill it with all sorts of yummy liquids (alchohol or not). Throw in some dry ice, and you have the centerpiece of the refreshment table.
November 1, 2010