- The Physic Blogger: Pumpkin Jam Anyone?
Makes about 6-7 x 225g/8oz jars, 3-4 x 450g/1lb jars.
500g pumpkin or any firm, orange fleshed squash (prepared weight), peeled, deseeded & diced into 1cm cubes or grated
350g cooking apples (prepared weight), peeled, cored & diced into 1cm cubes or grated
30g fresh ginger, peeled & diced as tiny as possible or grate with fine microplane-type grater
1 chunk of crystallised stem ginger, finely grated as above (If you're really not a fan of ginger, leave these out.)
250g pumpkin purée (optional)
1/2 tsp ground ginger (or to taste)
1/4 tsp ground cinnamon (or to taste)
2 lemons, juiced
2 oranges, juiced
700g granulated sugar
250ml water
Place diced raw pumpkin, apples, gingers, cinnamon, lemon & orange juice, and water in a heavy bottomed pan, simmer gently until the pumpkin, ginger and apple chunks are tender, stirring occasionally.
Grating the pumpkin & apple will mean it cooks quicker but I like the chunky texture of diced.
Meanwhile, wash the jars in hot soapy water, rinse and sterilise in oven at 100C for 15-20 mins.
Add the pumpkin purée if using & stir in.
Then add the sugar and stir to dissolve. (It helps to warm the sugar in a very low oven first.)
Simmer until reduced, thick and gloopy, there's no need to test for setting point with this jam.
It's ready when a spoon pulled across the pan reveals the base.
Cool slightly then pour into the jars & seal with fresh lids or waxed paper discs & cellophane covers while still hot.
Store in a cool, dry place and use within a year.
Open opened, store in fridge and use within 4 weeks.
Read the book and then get cooking. Food. Recipe.
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Saturday, 12 November 2016
Friday, 28 October 2016
Pumpkin Jam.
Pumpkin Jam - David Lebovitz
Jam - about 1 1/2 cups (400ml)
Make sure you use a roasting or sugar pumpkin for this jam.
Other types of pumpkins, such as those meant for carving, have a higher water content and will not cook up the same. (Steaming the pumpkin is an idea inspired by the Soframiz cookbook.)
This recipe makes one large jar, or two smaller ones.
You can scale up the recipe to make more if you wish.
You don't need a thermometer to make this jam; you can tell visually when it's done.
And since it makes a small batch, you'll likely eat it quickly.
But it will keep for at least a month or so in the refrigerator.
I give some tips after the recipe in case you're interested in canning, as well as a few other notes on the recipe.
If you do use a thermometer, jams often jell at around 220ºF (104ºC) however this one was ready when the thermometer reached 200ºF (93ºC).
Still, for this jam, it's easy to see when it's ready as it'll visibly thicken, so a thermometer isn't necessary.
2 pounds (900g) baking pumpkin, split, seeds removed, and cut into 5-inch (12cm) pieces
1 1/3 cups (265g) sugar
2 tablespoons orange juice (1 medium orange)
1 tablespoon lemon juice (1/2 lemon)
pinch of salt
1/2 vanilla bean, split lengthwise
1. Place the pumpkin pieces in a steamer basket in a pot.
Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 30 minutes.
During the steaming, add more water to the pot if necessary.
2. When the pumpkin is cool enough to handle, scrape the flesh from the skin and puree it in a food processor or immersion blender, or pass it through a food mill or potato ricer.
You should have about 2 cups (535g) of puree.
3. Put the puree in a heavy-duty saucepan along with the sugar, orange and lemon juice, and salt.
Scrape the seeds from the vanilla bean with a small knife and add them to the pot, along with the bean.
4. Cook over medium heat, stirring frequently, until the sugar dissolves.
Continue cooking the pumpkin mixture, stirring constantly to prevent the puree from burning.
Because the puree is thick, it'll tend to splatter.
You may wish to wear an oven mitt while stirring.
OR: Use Heat diffuser - Placed directly on the flame of your gas range, the diffuser reduces and evenly redistributes the heat from the flame for gentle, even cooking!
5. When the jam mixture visibly thickens and it holds its shape in a jelly-like mound when you heap it up onto itself, it's done.
It will take about ten minutes.
Scrape the mixture into a clean jar.
The jam is best served at room temperature.
It can be refrigerated for at least one month.
OR:
- Pumpkin jam recipe | The Cottage Smallholder
Combining the pumpkin with orange (the zest and the juice) and lemon juice and a decent wedge of finely chopped fresh ginger.
I went on to add ground ginger, cinnamon and finally the juice of a small lime.
The last ingredient seemed to bring all the flavours together and produce a great tasting jam.
There’s no need to test for setting point with this recipe. The jam is ready when a wooden spoon pulled across the pan reveals the base of the pan cleanly.
- Roasted Pumpkin Seeds Recipe, Toasted Pumpkin Seeds | SimplyRecipes.com
Jam - about 1 1/2 cups (400ml)
Make sure you use a roasting or sugar pumpkin for this jam.
Other types of pumpkins, such as those meant for carving, have a higher water content and will not cook up the same. (Steaming the pumpkin is an idea inspired by the Soframiz cookbook.)
This recipe makes one large jar, or two smaller ones.
You can scale up the recipe to make more if you wish.
You don't need a thermometer to make this jam; you can tell visually when it's done.
And since it makes a small batch, you'll likely eat it quickly.
But it will keep for at least a month or so in the refrigerator.
I give some tips after the recipe in case you're interested in canning, as well as a few other notes on the recipe.
If you do use a thermometer, jams often jell at around 220ºF (104ºC) however this one was ready when the thermometer reached 200ºF (93ºC).
Still, for this jam, it's easy to see when it's ready as it'll visibly thicken, so a thermometer isn't necessary.
2 pounds (900g) baking pumpkin, split, seeds removed, and cut into 5-inch (12cm) pieces
1 1/3 cups (265g) sugar
2 tablespoons orange juice (1 medium orange)
1 tablespoon lemon juice (1/2 lemon)
pinch of salt
1/2 vanilla bean, split lengthwise
1. Place the pumpkin pieces in a steamer basket in a pot.
Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 30 minutes.
During the steaming, add more water to the pot if necessary.
2. When the pumpkin is cool enough to handle, scrape the flesh from the skin and puree it in a food processor or immersion blender, or pass it through a food mill or potato ricer.
You should have about 2 cups (535g) of puree.
3. Put the puree in a heavy-duty saucepan along with the sugar, orange and lemon juice, and salt.
Scrape the seeds from the vanilla bean with a small knife and add them to the pot, along with the bean.
4. Cook over medium heat, stirring frequently, until the sugar dissolves.
Continue cooking the pumpkin mixture, stirring constantly to prevent the puree from burning.
Because the puree is thick, it'll tend to splatter.
You may wish to wear an oven mitt while stirring.
OR: Use Heat diffuser - Placed directly on the flame of your gas range, the diffuser reduces and evenly redistributes the heat from the flame for gentle, even cooking!
5. When the jam mixture visibly thickens and it holds its shape in a jelly-like mound when you heap it up onto itself, it's done.
It will take about ten minutes.
Scrape the mixture into a clean jar.
The jam is best served at room temperature.
It can be refrigerated for at least one month.
OR:
- Pumpkin jam recipe | The Cottage Smallholder
Combining the pumpkin with orange (the zest and the juice) and lemon juice and a decent wedge of finely chopped fresh ginger.
I went on to add ground ginger, cinnamon and finally the juice of a small lime.
The last ingredient seemed to bring all the flavours together and produce a great tasting jam.
There’s no need to test for setting point with this recipe. The jam is ready when a wooden spoon pulled across the pan reveals the base of the pan cleanly.
- Roasted Pumpkin Seeds Recipe, Toasted Pumpkin Seeds | SimplyRecipes.com
Wednesday, 1 June 2016
Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free.
Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free Recipe:
Marinade
3 garlic cloves
2cm piece of ginger
1 small brown onion
½ cup coriander leaves
½ tsp ground coriander
½ tsp ground cumin
½ tsp cinnamon
3 tbs extra virgin olive oil
1 tsp cracked pepper
1 tbs sea salt
1 kg lamb shoulder, deboned, cubed and trimmed of fat
2 cups chicken stock
Juice of 1 lemon
300g butternut pumpkin cut into medium cubes.
1 cup quinoa
2 cups water
Pinch of sea salt
Combine all marinade ingredients in a food processor and blitz to form a paste.
Combine the lamb and marinade in a bowl and let the meat marinade for at least 3 hours or overnight.
Preheat the oven to 180C.
Heat a heavy based casserole pot over medium to high heat. Drizzle a little olive oil in the pot then add lamb and marinade and stir occasionally for 5 minutes or so until lamb is browned.
Add the chicken stock and lemon juice, place the lid on the pot and place in the oven for 2 hrs.
Remove pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
In the meantime prepare the quinoa by rinsing under water to remove grittiness.
Place in a pot with water and salt, cover and cook for 15 minutes or until moisture is absorbed.
Remove from heat and place a paper towel between the pot and lid to absorb moisture.
Fluff with fork.
Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.
Marinade
3 garlic cloves
2cm piece of ginger
1 small brown onion
½ cup coriander leaves
½ tsp ground coriander
½ tsp ground cumin
½ tsp cinnamon
3 tbs extra virgin olive oil
1 tsp cracked pepper
1 tbs sea salt
1 kg lamb shoulder, deboned, cubed and trimmed of fat
2 cups chicken stock
Juice of 1 lemon
300g butternut pumpkin cut into medium cubes.
1 cup quinoa
2 cups water
Pinch of sea salt
Combine all marinade ingredients in a food processor and blitz to form a paste.
Combine the lamb and marinade in a bowl and let the meat marinade for at least 3 hours or overnight.
Preheat the oven to 180C.
Heat a heavy based casserole pot over medium to high heat. Drizzle a little olive oil in the pot then add lamb and marinade and stir occasionally for 5 minutes or so until lamb is browned.
Add the chicken stock and lemon juice, place the lid on the pot and place in the oven for 2 hrs.
Remove pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
In the meantime prepare the quinoa by rinsing under water to remove grittiness.
Place in a pot with water and salt, cover and cook for 15 minutes or until moisture is absorbed.
Remove from heat and place a paper towel between the pot and lid to absorb moisture.
Fluff with fork.
Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.
Friday, 16 October 2015
Potimarron- Pumpkin - Hokkaido Squash.
Potimarron, a.k.a. Hokkaido squash, is a winter squash with a delicate chestnut flavor.
Its French name is in fact a portmanteau of potiron (pumpkin) and marron (chestnut), and the skin of young specimens is soft enough that you don’t have to peel it.
- Oh, and get this: the longer a potimarron is stored, the more its vitamin and sugar content develops.
Potimarron is great puréed with carrots!
Its French name is in fact a portmanteau of potiron (pumpkin) and marron (chestnut), and the skin of young specimens is soft enough that you don’t have to peel it.
- Oh, and get this: the longer a potimarron is stored, the more its vitamin and sugar content develops.
Potimarron is great puréed with carrots!
Friday, 18 September 2015
Warm Pumpkin Pudding Cakes.
Warm Pumpkin Pudding s with Crème Anglaise | The Bojon Gourmet
Warm Pumpkin Pudding Cakes with Crème Anglaise
Adapted heavily from The Arrows Cookbook
If you wish to make your own squash puree (though canned pumpkin should work just fine), halve a small winter squash (hubbard, kabocha and butternut are my favorites) leaving in the seeds and strings.
- Place the squash halves cut-side-down on an oiled, rimmed baking sheet, and bake in a 200ºC oven until bronzed, tender, and beginning to collapse, about 45 minutes.
Let cool, then scrape out and discard the seeds and strings.
Scoop the flesh into a food processor and puree smooth.
Extra squash puree can be stirred into oatmeal or polenta, or turned into Pumpkin Cinnamon Buns or Pumpkin Ice Cream.
For best results, have all ingredients at room temperature, which ensures that the batter will emulsify and bake up light and fluffy.
Both the cakes and the crème anglaise can be made up to 2 days in advance; reheat in at 175ºC oven for 15 minutes.
I like a rich crème anglaise, as shown here, but it can be made with all half and half or whole milk for a lighter version.
If you lack ramekins, you can bake the cakes in disposable foil cups or muffin cups.
Makes 4 cakes
Crème Anglaise:
1/2 cup heavy cream
1/2 cup half and half
1/3 plump vanilla bean, split lengthwise and scraped
2 egg yolks
pinch salt
3 tablespoons granulated sugar
The cakes:
3 tablespoons unsalted butter (plus extra for the ramekins) at room temperature
1/4 cup unrefined sugar (such as Alter Eco’s muscobado sugar), or brown sugar
3 tablespoons granulated sugar
1 large egg, at room temperature
1/2 cup squash puree, at room temperature (homemade, see above, or canned)
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/3 cup whole spelt (or whole wheat pastry) flour
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
pinch allspice
powdered sugar, for dusting the cakes
Make the Crème Anglaise:
In a small, heavy-bottomed saucepan, combine the dairy and the vanilla pod and scrapings.
Warm over medium heat, swirling occasionally, until steamy and bubbles form around the edges.
Remove from the heat, cover, and let steep 15-30 minutes.
In a medium bowl, combine the egg yolks, salt and sugar.
Whisk until pale and thick, 2 minutes.
Slowly pour in the warm dairy, whisking constantly, then return the mixture to the pot.
Place over low heat and cook, stirring constantly with a heat-proof silicone spatula, until the mixture thickens to the texture of cold, heavy cream, and/or registers 79ºC on an instant read thermometer, about 5 minutes. Immediately strain the mixture through a fine-mesh sieve and into a metal bowl.
Place the bowl in an ice bath, and stir occasionally until cold.
Pour the sauce into an airtight container and refrigerate until thoroughly chilled.
The crème anglaise will keep for up to 3 days.
Make the cakes:
Position a rack in the center of the oven and preheat to 175ºC.
Coat four 4-ounce ramekins with butter and dust with flour, knocking out the excess.
Place the ramekins in an square baking pan.
Bring a kettle of water to a boil.
Combine the butter and sugars in a stand mixer fitted with the paddle attachment and beat on medium speed until lightened in color, scraping the mixer and paddle once or twice.
Add the egg, and beat on medium until smooth and light, about 2 minutes.
Meanwhile, sift together the flours, baking powder, salt and spices into a medium bowl.
Add half the dry ingredients to the butter mixture and mix until just combined.
Add the squash puree and vanilla and mix until combined.
Add the rest of the dry ingredients and mix until just combined.
Remove the bowl from the mixer and fold a few times with a rubber spatula to make sure the mixture is evenly combined.
Divide the mixture among the ramekins, filling them 2/3 of the way (a spring-loaded ice cream scoop works well for this).
Pour boiling water halfway up the sides of the ramekins, and cover the pan with foil, leaving a little room over top for the cakes to rise.
Carefully transfer the cakes to the oven.
Bake the cakes until they are puffed and pulling away from the sides of the ramekins, and a toothpick inserted in the center of one comes out clean with a few moist crumbs, 35-45 minutes.
Remove the ramekins from the water bath and let the cakes cool for at least 15 minutes (they are still cooking from residual heat).
To serve, run a thin knife around the edges of the cakes and turn out onto plates or shallow bowls.
Dust with powdered sugar, and pour a puddle of crème anglaise around each cake.
More: baked pumpkin and sour cream puddings | smitten kitchen
Warm Pumpkin Pudding Cakes with Crème Anglaise
Adapted heavily from The Arrows Cookbook
If you wish to make your own squash puree (though canned pumpkin should work just fine), halve a small winter squash (hubbard, kabocha and butternut are my favorites) leaving in the seeds and strings.
- Place the squash halves cut-side-down on an oiled, rimmed baking sheet, and bake in a 200ºC oven until bronzed, tender, and beginning to collapse, about 45 minutes.
Let cool, then scrape out and discard the seeds and strings.
Scoop the flesh into a food processor and puree smooth.
Extra squash puree can be stirred into oatmeal or polenta, or turned into Pumpkin Cinnamon Buns or Pumpkin Ice Cream.
For best results, have all ingredients at room temperature, which ensures that the batter will emulsify and bake up light and fluffy.
Both the cakes and the crème anglaise can be made up to 2 days in advance; reheat in at 175ºC oven for 15 minutes.
I like a rich crème anglaise, as shown here, but it can be made with all half and half or whole milk for a lighter version.
If you lack ramekins, you can bake the cakes in disposable foil cups or muffin cups.
Makes 4 cakes
Crème Anglaise:
1/2 cup heavy cream
1/2 cup half and half
1/3 plump vanilla bean, split lengthwise and scraped
2 egg yolks
pinch salt
3 tablespoons granulated sugar
The cakes:
3 tablespoons unsalted butter (plus extra for the ramekins) at room temperature
1/4 cup unrefined sugar (such as Alter Eco’s muscobado sugar), or brown sugar
3 tablespoons granulated sugar
1 large egg, at room temperature
1/2 cup squash puree, at room temperature (homemade, see above, or canned)
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/3 cup whole spelt (or whole wheat pastry) flour
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
pinch allspice
powdered sugar, for dusting the cakes
Make the Crème Anglaise:
In a small, heavy-bottomed saucepan, combine the dairy and the vanilla pod and scrapings.
Warm over medium heat, swirling occasionally, until steamy and bubbles form around the edges.
Remove from the heat, cover, and let steep 15-30 minutes.
In a medium bowl, combine the egg yolks, salt and sugar.
Whisk until pale and thick, 2 minutes.
Slowly pour in the warm dairy, whisking constantly, then return the mixture to the pot.
Place over low heat and cook, stirring constantly with a heat-proof silicone spatula, until the mixture thickens to the texture of cold, heavy cream, and/or registers 79ºC on an instant read thermometer, about 5 minutes. Immediately strain the mixture through a fine-mesh sieve and into a metal bowl.
Place the bowl in an ice bath, and stir occasionally until cold.
Pour the sauce into an airtight container and refrigerate until thoroughly chilled.
The crème anglaise will keep for up to 3 days.
Make the cakes:
Position a rack in the center of the oven and preheat to 175ºC.
Coat four 4-ounce ramekins with butter and dust with flour, knocking out the excess.
Place the ramekins in an square baking pan.
Bring a kettle of water to a boil.
Combine the butter and sugars in a stand mixer fitted with the paddle attachment and beat on medium speed until lightened in color, scraping the mixer and paddle once or twice.
Add the egg, and beat on medium until smooth and light, about 2 minutes.
Meanwhile, sift together the flours, baking powder, salt and spices into a medium bowl.
Add half the dry ingredients to the butter mixture and mix until just combined.
Add the squash puree and vanilla and mix until combined.
Add the rest of the dry ingredients and mix until just combined.
Remove the bowl from the mixer and fold a few times with a rubber spatula to make sure the mixture is evenly combined.
Divide the mixture among the ramekins, filling them 2/3 of the way (a spring-loaded ice cream scoop works well for this).
Pour boiling water halfway up the sides of the ramekins, and cover the pan with foil, leaving a little room over top for the cakes to rise.
Carefully transfer the cakes to the oven.
Bake the cakes until they are puffed and pulling away from the sides of the ramekins, and a toothpick inserted in the center of one comes out clean with a few moist crumbs, 35-45 minutes.
Remove the ramekins from the water bath and let the cakes cool for at least 15 minutes (they are still cooking from residual heat).
To serve, run a thin knife around the edges of the cakes and turn out onto plates or shallow bowls.
Dust with powdered sugar, and pour a puddle of crème anglaise around each cake.
More: baked pumpkin and sour cream puddings | smitten kitchen
Kabocha Pumpkin Buttermilk Pie.
Kabocha Pumpkin Buttermilk Pie with a Crème Fraîche Swirl {Gluten-Free} | The Bojon Gourmet
For the pie:
1 (9″) par-baked pie crust (my favorite is this Flaky All-Butter Gluten-Free Pie Dough made with the buttermilk variation)
1 1/2 cups (350 grams) kabocha squash puree
3/4 cup (110 grams) maple sugar
seeds from 1 vanilla bean
2 tablespoons (15 grams) sweet white rice flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/2 teaspoon fine sea salt
2 large eggs
2 large egg yolks
1 teaspoon packed finely grated fresh ginger
1/2 cup (115 grams) crème fraîche or sour cream, plus 2 more tablespoons for swirling on top
1 1/4 cups (10 ounces / 285 grams) well-shaken buttermilk
Prepare things:
Position a rack in the lower third of the oven and preheat to 163ºC.
Place the par-baked pie shell on a rimmed baking sheet optionally lined with parchment paper for easy clean-up.
When you’re nearly finished making the filling, heat the pie shell in the oven for 5-10 minutes to get it really hot; this helps keep the dough crisp in the face of wet filling.
Meanwhile, drain the kabocha squash puree by spreading it into a 6.35 millimetres thick layer on top of four paper towels.
Top with four more paper towels and let stand 15 minutes; excess moisture will drain out of the squash.
Make the filling:
Place the maple sugar and vanilla bean seeds in a large bowl and rub the vanilla seeds into the sugar.
Whisk in the flour, cinnamon, nutmeg, allspice, and salt.
Whisk in the eggs and yolks until smooth.
Peel the top layer of paper towels off of the kabocha puree, then lift up the bottom layers and let the puree peel off and into the bowl.
Whisk in the kabocha puree until smooth.
Whisk in the grated ginger and crème fraîche, and lastly the buttermilk. Whisk smooth, then strain through a fine-mesh sieve and into a bowl or measuring cup, pressing on the solids to extract all the good stuff.
Pour the filling into the hot pie crust.
Dollop small dots of crème fraîche gently all over the top of the filling, placing it carefully so that it floats.
Run a chopstick or skewer through the topping to swirl the crème fraîche.
Bake the pie at 163ºC until the edges are set and gently puffed and the inner 4 inches of pie wobble like jello, 50-60 minutes.
Let the pie cool completely, at least 2-4 hours.
It will keep at cool room temperature for up to a day, or refrigerated for up to 5 days (though the crust will be crispest on the day of baking).
Serve chilled or at room temperature.
For the pie:
1 (9″) par-baked pie crust (my favorite is this Flaky All-Butter Gluten-Free Pie Dough made with the buttermilk variation)
1 1/2 cups (350 grams) kabocha squash puree
3/4 cup (110 grams) maple sugar
seeds from 1 vanilla bean
2 tablespoons (15 grams) sweet white rice flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/2 teaspoon fine sea salt
2 large eggs
2 large egg yolks
1 teaspoon packed finely grated fresh ginger
1/2 cup (115 grams) crème fraîche or sour cream, plus 2 more tablespoons for swirling on top
1 1/4 cups (10 ounces / 285 grams) well-shaken buttermilk
Prepare things:
Position a rack in the lower third of the oven and preheat to 163ºC.
Place the par-baked pie shell on a rimmed baking sheet optionally lined with parchment paper for easy clean-up.
When you’re nearly finished making the filling, heat the pie shell in the oven for 5-10 minutes to get it really hot; this helps keep the dough crisp in the face of wet filling.
Meanwhile, drain the kabocha squash puree by spreading it into a 6.35 millimetres thick layer on top of four paper towels.
Top with four more paper towels and let stand 15 minutes; excess moisture will drain out of the squash.
Make the filling:
Place the maple sugar and vanilla bean seeds in a large bowl and rub the vanilla seeds into the sugar.
Whisk in the flour, cinnamon, nutmeg, allspice, and salt.
Whisk in the eggs and yolks until smooth.
Peel the top layer of paper towels off of the kabocha puree, then lift up the bottom layers and let the puree peel off and into the bowl.
Whisk in the kabocha puree until smooth.
Whisk in the grated ginger and crème fraîche, and lastly the buttermilk. Whisk smooth, then strain through a fine-mesh sieve and into a bowl or measuring cup, pressing on the solids to extract all the good stuff.
Pour the filling into the hot pie crust.
Dollop small dots of crème fraîche gently all over the top of the filling, placing it carefully so that it floats.
Run a chopstick or skewer through the topping to swirl the crème fraîche.
Bake the pie at 163ºC until the edges are set and gently puffed and the inner 4 inches of pie wobble like jello, 50-60 minutes.
Let the pie cool completely, at least 2-4 hours.
It will keep at cool room temperature for up to a day, or refrigerated for up to 5 days (though the crust will be crispest on the day of baking).
Serve chilled or at room temperature.
Thursday, 1 November 2012
Pumpkin marmalade.
adapted from well preserved
1 small pumpkin or winter squash (about 3 lbs)
2 lemons (preferably organic)
1 orange (preferably organic)
4 cups sugar (i use raw)
pint jars or smaller
yields approximately 1 1/2 pints
1 small pumpkin or winter squash (about 3 lbs)
2 lemons (preferably organic)
1 orange (preferably organic)
4 cups sugar (i use raw)
pint jars or smaller
yields approximately 1 1/2 pints
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