Pumpkin/Gourd

Eggnog cheesecake / pumpkin pie bars

Posted Tue, 12/14/2010 - 19:56 by Jon

Preheat oven to 325F . Partially bake a double batch of pie crust spread out in a casserole.

Make a pie filling from this pumpkin pie recipe (or use canned filling with relevant spices/eggs/etc.)

Make the cheesecake layer:
16 oz cream cheese, softened
1/2 cup sugar
1/3 cup eggnog
1 egg
1 tablespoon all-purpose flour
pinch nutmeg (if not already enough in eggnog)

Roasted Butternut Squash Soup

Posted Wed, 10/27/2010 - 21:02 by Audrey

This recipe was super-easy and really delish! Courtesy of Yasmeen.

1 medium butternut squash
2 cups vegetable broth
1 cup low fat Organic Greek Yogurt
1/2 a medium onion(about 1/4 cup), finely chopped
1/2 teaspoon of hot chili powder
1 clove garlic,peeled and finely chopped
third-inch fresh ginger, peeled and finely chopped
1/2 teaspoon sea salt
few leaves of fresh herbs, sage or rosemary
Few toasted pumpkin or squash seeds for garnish
2 teaspoon extra virgin olive oil

Pumpkin Saffron Bisque

Posted Thu, 10/22/2009 - 21:00 by Jon

An adaptation of the recipe from The Food Network. We used marina di chioggia pumpkins from our favorite farmer at Eastern Market. A nice balance of savory and nutty flavors.

Pumpkin Pie

Posted Mon, 10/19/2009 - 12:32 by Jon

Partially baked pie crust

Blue Hubbard Squash (You'll want 2 cups of mashed, roasted pumpkin meat per 9' pie), a small gourd will provide enough meat for 1-3 pies
1 1/2 cups (1 can) evaporated milk or cream
4 large eggs, beaten

Cinnamon 2T
Nutmeg 1T
Allspice 1T
Ginger 1T

Vanilla extract 1t
Rum 1/2 oz

Take the pumpkin, remove the seeds and pith; chop the pumpkin into large segments and roast them in the oven on a greased sheet at 400F for 40 minutes, flipping once.

Drain of any water and scoop out the goop. Let cool.

Pumpkin Ravioli

Posted Sun, 10/18/2009 - 21:43 by Audrey

With the arrival of the fall gourds, we decided to make a pumpkin ravioli. We really enjoyed this recipe. The first time, we didn't have enough ricotta cheese, so we added some creme fraiche as a substitute (seemed to work fine...). We used egg pasta sheets (available from the Eastern Market Grocery), though wonton wrappers are a good substitute. We put the dollops of batter evenly spaced on the pasta sheet (4x6 = 24 ravioli), laid a second sheet on top, and then cut into individual raviolis using a pasta cutter. A little water on the fingertips and squeezing the edges seemed to seal them just fine. This recipe yielded 144 ravioli and used 12 pasta sheets.

We used a marina di chioggia pumpkin the first time (greenish color, oval shape) and a peanut pumpkin the second time (orangish color with white "peanuts" all over the outside.

The original recipe came from http://theunemployedcook.blogspot.com/2006/03/pumpkin-ravioli-with-sage-...

Mini Zucchini and Goat Cheese Tarts

Posted Tue, 08/25/2009 - 10:44 by Jon

(photo by: Coral von Zumwalt via Epicurious.com)

Yummy goat cheese (or cream cheese) tarts, a microplane for the zucchini is important to get them thin enough to fold over. Sauteeing them shortly can also help.

Pastry dough (pie crust or puff pastry, sliced bread could work)
2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
1 teaspoon salt
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 teaspoons chopped fresh lemon thyme or regular thyme
3 ounces soft fresh goat cheese, room temperature
1/4 cup freshly grated Parmesan cheese

Audrey and Jon

One year and counting!