Pumpkin Waffles and Magical Buttermilk Syrup

This last weekend the Robber and I went down to Claremont so that I could see where the Humbob used to humbobble around as he turned from a wee Bob to a young Bob. We stayed with his friends, the F.s, who were in the bishopric of his singles' ward at the time. The F.s are generous, enthusiastic cooks who love to eat and were constantly serving us the most delicious foods. At one point I was surrounded by fresh hummus, organic peanut butter, ricotta cheese dip, bagel chips, pita chips, apple slices, and pretzels. Oh my! For Sunday breakfast Sister F. made us fresh blueberry waffles with this syrup and the Robber just about died of happiness. He gushed about the syrup so much that I asked Sister F. for the recipe (along with several others.) Apparently she brings waffles and syrup to the high school she teaches at too and the kids there are much like the Robber in their response.

We didn't have the pumpkin waffles, but why not set the recipe down here just in case we run into a waffle maker some day?

From Sister F., no link available.

Ingredients and directions for the waffles:

2 C. all-purpose flour

2 T. baking powder

1 T. cinnamon

1 T. sugar

1/2 tsp. nutmeg

1/4 tsp. salt

4 egg yolks

4 egg whites (beat until stiff peaks and then fold into batter at the end)

1 C. pumpkin

1 T. vanilla

1 1/2 C. milk

3/4 C. butter, melted

Mix all ingredients together. Best if you use a Belgium (Belgian?) waffle maker.

Ingredients and directions for the syrup:

In large frying pain, boil:

1/2 C. butter

1/2 C. milk and 1 tsp. lemon juice (or 1/2 C. buttermilk)

1 C. sugar

1 tsp. light corn syrup

Remove from heat and then add:

1 tsp. baking soda

1 tsp. vanilla

Syrup will be very frothy once you add the baking soda.

Baked Pumpkin and Sour Cream Puddings

I made these the last weekend I was in Rochester with pumpkin leftover from my pumpkin butterscotch scones. I didn't have any sour cream, so instead I used my egg whites left over from the chocolate cream pie I made for Valentine's and used the meringue from my lemon meringue pie recipe to top off the ramekins. So delicious! Why do we never have pumpkin meringue pie? Seriously! Maybe next time I make a lemon pie, I will try topping it with the sour cream.

From Smitten Kitchen:

http://smittenkitchen.com/2011/11/baked-pumpkin-and-sour-cream-puddings/

Ingredients:

For the pudding:

1 3/4 C. pumpkin puree

1/2 C. granulated sugar

1 tsp. ground cinnamon

1/2 tsp. table salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 C. whole milk

1/2 C. heavy cream

2 large eggs, lightly beaten

For the topping:

1 C. sour cream

1 T. granulated sugar

1/4 tsp. vanilla extract

Directions:

1. Preheat oven to 350°F. The quickest method: In a medium bowl, whisk together all of the pudding ingredients.

2. For creamier, silkier pudding: Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a saucepan and heat over medium-high. Once glurping and simmering in the pot, cook for another 5 minutes, stirring frequently. The mixture will thicken and get a bit darker. Reduce heat slightly and whisk in milk and cream. Off the heat, slowly whisk in eggs. (This is the method that I used)

3. Both methods: Divide between 7 to 8 (I used 7) ovenproof 6-ounce pudding cups or ramekins on a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean. Try not to overbake.

4. While they bake, combine topping ingredients in a small bowl. When the puddings are cooked through, transfer to a cooling rack on the counter and leave oven on. Spoon 2 tablespoons of sour cream mixture onto first pudding and use a small offset spatula, butter knife or spoon to quickly (it will get melty fast) spread it over the top of the first pudding. Repeat with remaining puddings.

5. Return puddings to oven for 5 more minutes, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Serve with gingersnaps.

Yield: 7-8 6 oz. puddings.

Pumpkin Scones

I previously posted a pumpkin scone recipe on this blog from the NYTimes, but didn't do it justice as I lacked some key ingredients. Annie had her own recipe for pumpkin scones, and it has been waiting in my lineup of recipes to try now since April. Now that the raisin scones are gone, I needed a new breakfast meal which for me means another new batch of scones. After this one, only one more new recipe to go! (Ok two. I just found another one.)

These scones were good but not as good as I think they could have been, perhaps the glaze ups the oomph a bit? I think they were better than my other pumpkin scone recipe. Perhaps they are competing for my attention with the pumpkin cornbread, which just keep getting better, and my sudden urges for dark dark chocolate every evening which I think it just a manifestation of my missing of the Robber. The butterscotch and pumpkin combo is interesting, but not life changing. At any rate, I think I might make this pumpkin base again, but put in toasted pecans or walnuts or chocolate chips instead.

Adapted from the Joy of Baking by Annie:
http://annies-eats.com/2009/12/07/pumpkin-scones/

Notes: I never make the glazes/washes/toppings but I did sprinkle some Demarara sugar on the top of the scones right before baking. I doubled the cinnamon as I do in any cinnamon recipe and doubled the butterscotch chips as I double every scone add-in. And I sliced up the scones before baking. Whatever.

Ingredients:

For the scones:
2 C. all-purpose flour
1/3 C. packed brown sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 T. cold, unsalted butter, cut into pieces
1/3-½ C. butterscotch chips
½ cup buttermilk
½ cup pumpkin puree
1 tsp. vanilla extract

For the glaze:
1 C. powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 T. milk

Directions:

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine. Add the cold butter chunks to the bowl and stir with a fork to combine. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the butterscotch chips.

3. In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together. If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.

4. Transfer the sticky mass of dough to the prepared baking sheet. Pat the dough into a 8 or 9-inch round. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Allow to cool to room temperature. Slice the dough round into 7 or 8 wedges.

5. To make the glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.) Use a whisk to drizzle the glaze over the finished scones (I use a plastic baggie with a tip cut off). Allow the glaze to set before serving.

Pumpkin Walnut Pancakes

I made these for my friend J. for brunch and they were sweet and autumnal and light and delicious as a pancake should be in the fall. You can either put the walnuts in the pancake or sprinkle them on top, it's pretty equivalent either way. The recipe is originally from Mirror Lake Inn at Lake Placid in New York (there's a little nostalgia here for upstate New York in the fall), found on the internet by way of Epicurious, but I have modified it somewhat here as per the reviewers comments.

The original recipe at Epicurious:

http://www.epicurious.com/recipes/food/views/Pumpkin-Walnut-Flapjacks-108613

Ingredients:

1 1/4 C. buttermilk

3/4 C. canned pure pumpkin

4 large eggs, separated, at room temperature

2 T. sugar

3/4 tsp. vanilla extract

2 T. unsalted butter, melted

1 1/3 C. cake flour (can also use regular or 1/2 whole wheat)

1 1/2 tsp. cinnamon

3/4 tsp. ginger

3/8 tsp. ground cloves

1/2 tsp. ground nutmeg

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

Vegetable oil or butter

1/2 C. finely chopped walnuts

Pure maple syrup

Directions:

1. Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter.

2. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend.

3. Add dry ingredients to buttermilk mixture and whisk to combine.

4. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter.

5. Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute.

6. Transfer flapjacks to plates. Sprinkle with nuts. Serve with syrup.

Maple Pumpkin Pie with a Gingersnap Crust

Sounds intriguing, no? The maple and the pumpkin are really good together, and gingersnap crusts are always my friends, but somehow the combination didn't WOW me like I wanted it to. This recipe has wowed other women in large numbers, however, so it is worth giving it a try and it is worth making again, to mix the pumpkin pie world up and to give the boringness of most pumpkin pies a little zing. But I think the "throaty" Sokolov pie elsewhere on this blog has my true pumpkin pie heart.

From Kimberly at Pie Love You:

http://pieloveyou.blogspot.com/2010/11/45-maple-pumpkin-pie-with-gingersnap.html

Ingredients:

For the crust:

14 2-inch gingersnaps (about 4 oz)

1 C. pecans (about 4 oz)

1/4 C. granulated sugar

1/4 C. unsalted butter, melted and cooled

For the filling:

1 C. pure maple syrup

2 C. canned solid-pack pumpkin

1 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. salt

1 C. heavy cream

2/3 C. milk

2 large eggs

Directions:

1. Preheat oven to 375° F. Use a small amount of the melted butter to grease a 9" (1 quart) pie pan. (Note: Use a big one, this is not your average thin pumpkin pie.)

2. In a food processor grind gingersnaps, pecans, and sugar until fine and add remaining butter, blending until combined well. Press mixture onto bottom and up side of buttered pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.

3. In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.

4. Strain filling through a fine mesh sieve. Use a spatula to stir and press mixture through sieve. Once you get almost everything through the sieve (no need to force the small amounts of stringy or flavorless pumpkin, which are the only things remaining in the end, through the sieve), pour filling into cooled shell. (I skipped the straining part and didn't half a problem.)

5. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.

Pumpkin Bread

When I got married the lovely ladies from my parents' (now old) ward in Utah sent me the ward cookbook compiled by the RS for one of the previous marriages in the ward. It was a nice gesture, but when I flipped through it I was forced to admit that there was only one recipe in the whole book that I thought I would ever make.

It was my mother's.

I present to you my mother's pumpkin bread. And after said presenting, I will recycle the rest of the cookbook*. Sorry old ward, but this new little cook doesn't like cream of mushroom soup, Bisquick, or casseroles.

Ingredients:

2/3 C. yellow shortening

2 2/3 C. sugar

4 eggs

1 can (1 lbs.) pumpkin

2/3 C. water

3 1/3 C. all-purpose flour

2 tsp. soda

1 1/s tsp. salt

1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. cloves

1 C. coarsely chopped nuts

Directions:

1. In large bowl, cream shortening and sugar until fluffy. Beat in eggs. Stir in pumpkin and water.

2. Blend flour, soda, salt, baking powder, cinnamon, and cloves. Stir flour mixture into sugar mixture. Stir in nuts.

3. Spoon into two well greased medium loaf pans (8.5" x 4.5") and bake at 350F about 70 minutes, or until a wooden pick inserted in the center comes out clearn.

Mom's note: This is a favorite at Christmas time. We also like it at Thanksgiving as an alternative to pumpkin pie. (My note: We do??? We like anything that isn't pie???)

*-- Will I regret this when I have children?

Pumpkin Cornbread

Another NYTimes recipe. I had borrowed a cast-iron skillet from a friend for our anniversary, and returned it at a Memorial Day BBQ party hosted at the same friend's house with this baked inside. I didn't eat a lot, as I am consuming smaller amounts lately, and was obligated to eat a slider instead. I will tell you that if I had to choose between the slider-- blue cheese, red onion, arugula, sauteed pear, and bacon on a beef patty-- and the cornbread I would go with the slider but what I had of this cornbread I actually really liked! It was sweeter than most cornbreads I like, but the texture was somehow better than average and the flavor was pleasing. I would make this again if I had leftover pumpkin. I still have leftover pumpkin from making this, but not enough for a second batch.

From Ms. Shulman:

http://www.nytimes.com/2010/11/24/health/nutrition/24recipehealth.html?adxnnl=1&ref=pumpkin&adxnnlx=1307197081-rY2NSKzWU7DKm9XVT9z6aQ

Note: I made also the Indian Pumpkin pudding from Ms. Shulman's batch of pumpkin recipes. It looked so promising and was-- in truth-- so disgusting. Way way too sweet for me and I just felt sick eating it and threw it out. A sad waste, but that's part of cooking, yes? You have to try new things and then decide whether to try again or move on. I'll just move on this time.

Ingredients:

1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)

1 cup low-fat milk (I used buttermilk)

2 T. extra virgin olive oil

1 T. mild honey, such as clover

2 eggs

1 1/2 cups stone ground yellow cornmeal

1/2 cup all-purpose flour

1 T. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

1 T. unsalted butter (I also sprinkled the top pre-baking with some turbinado sugar)

Directions:

1. Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.

2. Whisk together the pumpkin purée, milk, olive oil, honey and eggs.

3. Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.

4. Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.

5. Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

To make the pumpkin purée: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of canola oil or olive oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and purée them in a food processor fitted with the steel blade.

Yield: 12 servings.

Advance preparation: This will keep for a couple of days if well wrapped. It does not freeze well.

Nutritional information per serving: 141 calories; 5 grams fat; 1 gram saturated fat; 39 milligrams cholesterol; 22 grams carbohydrates; 2 grams dietary fiber; 320 milligrams sodium; 4 grams protein

Pumpkin and Ginger Scones

The second recipe of my scone experiment/binge. This one comes, yes, from Recipes For Health and Ms. Shulman. How she suckers me in! I was at the less-fancy Wegman's, which didn't have crystallized ginger, so I substituted 1/2 cup baking raisins and 1/2 chopped walnuts for the ginger. Not the same effect, I know. And maybe raisins are weird with pumpkin? But they wanted using and I had them, so I guess I will find out when I bake up one of these! I also cut this into 8 instead of 12, because it just seems like a more reasonable scone size, and they are a little easier to freeze when cut larger.

Here is the link to the recipe in the NYTimes:

http://www.nytimes.com/2010/11/26/health/nutrition/26recipehealth.html?ref=pumpkin

Ingredients:

3/4 cup whole-wheat flour

1 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon ground ginger

2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons cold unsalted butter, cut into 1/2-inch pieces

1/2 cup pumpkin purée, well drained, canned or made from 1/2 pound fresh

1/4 cup buttermilk

2 tablespoons maple syrup

1/2 cup chopped candied ginger

Directions:

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, ginger, baking powder and baking soda. Place in the bowl of a food processor fitted with the steel blade.

2. Add the butter to the food processor, and pulse several times until it is distributed throughout the flour. The mixture should have the consistency of coarse cornmeal. (I just do this step with a cutter, since I don't have a food processor.)

3. Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl, and scrape into the food processor. Add the ginger, and process just until the dough comes together.

4. Scrape onto a lightly floured surface, and gently shape into a rectangle about 3/4 inch thick. Cut into six squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned. Cool on a rack.

To roast the pumpkin: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 2 teaspoons of olive or canola oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and purée in a food processor fitted with the steel blade.

Nutritional information per serving: 143 calories; 4 grams fat; 3 grams saturated fat; 10 milligrams cholesterol; 25 grams carbohydrates; 2 grams dietary fiber; 223 milligrams sodium; 3 grams protein

Pumpkin Bread Pudding

http://www.epicurious.com/recipes/food/views/Pumpkin-Bread-Pudding-with-Caramel-Sauce-104182#ixzz19q6PWaRp

From Epicurious. Bob loves this, the reviewers love this, why not?

Ingredients:

Bread pudding

2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice (or 1 tsp each allspice, nutmeg, ginger, cloves)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins

Caramel sauce

1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

Directions:

For bread pudding:

Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Notes:

I cooked the sauce for longer-- boiled it for about 30 seconds or so and this made a thicker sauce for the pudding. I used half a loaf of Texas toast (about 11 oz.) which was a good ratio of bread and pudding. I also omitted the raisins and used a 9 x 9 pan.

Black Bean and Butternut Squash Burritos

First inspired by a trip to the Moosewood last fall, this was my second go around with these burritos and I am a big fan. I made 15 of them last night, we ate 10, and I'm freezing the remaining 5 for a future date. They are very hearty and filling while managing to feel exceptionally healthy when you are eating them. What an awesome find.

From Epicurious: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Vegetable-Wraps-5926

Ingredients: (my modifications are in parentheses)

1 1/2 tablespoons olive oil --(peanut oil as needed)
2 large garlic cloves, minced --(omitted)
1 cup diced red bell pepper --(chopped up one whole pepper)
1 cup diced yellow bell pepper --(chopped up one whole pepper plus a whole orange pepper)
1 cup 1/2-inch pieces zucchini --(chopped up three zucchinis)
1 cup 1/2-inch pieces peeled butternut squash --(maybe three cups? a lot)
1 cup chopped red onion --(chopped one whole onion)
2 teaspoons ground cumin --(to flavor)
1 15-ounce can black beans, drained --(1 16 oz. can + 1 16 oz. can red kidney beans)
1 cup (packed) grated hot pepper Monterey Jack cheese --(grated a whole medium sized chunk)

4 9- to 10-inch-diameter flour tortillas (burrito size) --(15 tortillas)
4 tablespoons chopped fresh cilantro --(lots)

Directions:

1) Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, and onion and sauté until crisp-tender, about 8 minutes. (I sauteed the squash separately and then pureed it in the blender with a little left over pumpkin). Mix in cumin (plus salt, pepper, and other spices) and sauté until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl; mash coarsely with fork (I didn't mash my beans, just the squash.) Mix in vegetables and cheese.

2) Place tortillas on work surface. Spoon a generous 1/3rd cup of filling down center of each. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead. Let stand at room temperature.)

3) Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.

Pumpkin Re-visited

In the past week I have re-made both the pumpkin pie and the pumpkin and leek soup. Here's the updates on both recipes:

Pumpkin and Leek Soup

I re-made this recipe with the addition of half a red bell pepper added in at the beginning with the leek and pumpkin and pureed as part of the whole soup. I added a little less spice and used whole fat sour cream and the result was a mellower, slightly creamier soup. I also simmered the soup with the lid off this time and found the consistency to be just right after only minor simmering post-puree. I fed this to the missionaries and the Stockman-Broadbents and S. who received it with great enthusiasm (that is all except the youngest missionary from Utah, who I think continued to be skeptical. It's ok. He's only a college sophomore age.)

Pumpkin Pie

I froze 2/3rds of the original dough, and for the second pie I thawed the pie dough overnight in the refrigerator and then warmed it to room temperature on the counter for about 20 minutes. Rolling 1/3 of this thawed dough out was the easiest thing imaginable. It didn't stick and rolled out into a perfect circle. This was a much easier experience than I had with the unfrozen dough, so perhaps in the future I'll plan ahead and only make this pie when I can freeze and unfreeze the dough overnight-ish.

I made the filling the same way but baked it for a little bit longer and chilled it overnight before serving. The end result was a much firmer pie with a better texture that I loved.

I bought whipped cream so I could make a third pie soon. I might be slightly obsessed.

Pumpkin Pie

Another "gem" from Sokolov's Canon of Vegetables. Sokolov says, "This is the canonical dessert at Thanksgiving dinners, even though pie baking would have been beyond the technical possibilities of the Pilgrims in their first harvest season. Really a custard pie, it was a dense, throaty gravity to it." I dare you to refer to someone's voice as having a "dense, throaty gravity." I double dare you if the person is of the opposite gender. First I give the pie recipe, then my interpretation thereof:

Ingredients:

3 cups flour
1/2 tsp. salt
1 cup (8 ounces) cold but not frozen lard, shortening, or butter, sliced into thin pats
3 tsp. vinegar
6 Tbsp. cold water
1 egg, for the crust
2 cups pumpkin puree
1/2 cup heavy cream
3 eggs, lightly whisked
1/2 tsp. allspice
1/2 tsp. mace
1/2 tsp. salt
1/2 cup dark brown sugar

Directions:

1. Combine the flour, the salt, and the lard, shortening, or butter in a large bowl. Cut the fat into the flour with a pastry blender or two dinner forks. Keep blending until the dough is well blended but not perfectly blended. The ideal is often said to look like oatmeal, little flecks of flour-covered fat.

2. In another bowl, whisk together the vinegar, water, and egg. Blend this liquid into the dough a bit at a time until the dough gathers itself into a ball. Then divide the dough into thirds and put each third in a Ziploc bag. Squeeze out the air. Then, if you are going to make three pies that same day, refrigerate all three bags of dough. If you are saving one or both bags for a future day, freeze both. In other words, freeze for the future, refrigerate for today. Let frozen dough defrost in the refrigerator for several hours. Let well-chilled unfrozen dough adjust to room temperature for 10 minutes.

3. Roll out the dough into an 11-inch circle between two sheets of wax paper. Strip away the top sheet of paper. Then pick up the dough with the bottom sheet of paper. Flip it over onto a 9-inch pie pan. Press into the pie pan. Press the edge of the crust with the tines of a fork to make a pattern of parallel lines and to crimp the crust against the pan. Trim away the excess, cover with plastic wrap, and refrigerate.

4. Preheat the oven to 375 degrees.

5. Mix together the pumpkin puree and all the remaining ingredients to make the custard filling. Remove the crust from the refrigerator, unwrap, and fill.

6. Set in the oven on a baking sheet. Bake for 45 minutes, or until the crust has browned. The filling will seem set to the touch but it will not be completely done until it cools.

Serves 6 to 8.


I used the following ingredients: sweet cream salted butter (cold), white wine vinegar, and light brown sugar. I think dark brown sugar would have made a richer pie-- but I didn't have any, alas. The butter and vinegar combination seemed to work well.

Following the instructions, the pie crust was much too dry and wouldn't absorb the entire flour mixture. I added two additional tablespoons cold water, which then made it too wet. After I refrigerated it for 20-30 minutes, the consistency was great for rolling out, just a tad too sticky but not bad. I used 1/3 of the dough and froze the additional.

I baked the pie 45 minutes at 375 when the power gave out. The crust was browned, but the pie filling was still wet. Even though it cooled, the pie filling was much too soupy for my liking and the bottom crust was not baked adequately. Either it needs to bake longer, or the pie crust needs to be baked for a bit prior to adding the filling, which then needs to bake longer, possibly at a lower temperature to avoid burning the crust.

I served this pie with unsweetened whipped heavy cream (the left-overs in the carton from the 1/2 cup in the recipe), which I though was the perfect complement for the pie.

Overall I think this pie recipe was ok-- the crust was a bit too crumbly for my liking but I could see myself using this crust again. The baking temperatures/times need to be worked out, and dark brown sugar would improve the flavor just a little.

Soupe Au Potiron Et Poireaux

Otherwise known as pumpkin and leek soup.

To help my Vegetable Tuesdays extend into the New Year, I asked for vegetable cookbooks for Christmas and got two: The New Moosewood Cookbook by Mollie Katzen (to compliment my copy of the original Moosewood Cookbook) and A Canon of Vegetables: 101 Classic Recipes by Raymond Sokolov. I find Sokolov a bit tiresome and egocentric, but the book has a friendly bright green cover, an attractive type-face, and the recipes are organized by vegetable type.

Tonight is my first night out with Sokolov and I've decided to start with the pumpkin and leek soup. Sokolov says of this soup, "Pumpkin soup is a classic home dish all over France. This soup is an obvious variation on potato-leek soup, less dour, brighter, yet thicker." Brighter is better. It's snowy and cold in Rochester today (like every day) and threatened to ice storm earlier in the morning. I sat through six hours of lecture today and only fell asleep for five minutes. I think that's an all-time high lecture/sleep ratio for me.

Ingredients:

3 cups well-washed, sliced leek (white and tender green parts)
1 pound pumpkin puree or 1 pound raw pumpkin chunks
Salt
Pepper
1 cup yogurt, sour cream, or heavy cream

Directions:

1. Combine the leek and pumpkin with 1 quart water in a large saucepan. Bring to a boil, reduce the heat, and simmer until the solid ingredients are very soft, about 20 minutes.
2. Puree in a food mill or processor.
3. Season to taste. Serve hot or chilled. You may stir in the yogurt, sour cream, or heavy cream before serving (at which point adjust the seasoning) or pass a bowl of it separately so that it can be dolloped on by individual guests at the table.

Serves 6.

I used fresh leeks (3 stems), canned pumpkin puree, and 3/4 cup light sour cream and 1/4 cup fat free yogurt from Wegman's for this delightful soup. I left the lid on for the initial 20 minutes of simmering, and upon pureeing the soup I found it too thin so I simmered it on medium heat for an additional 20 minutes to let it thicken slightly. I added the yogurt and sour cream directly to the hot soup and ate it hot. Finding it bland without additional seasoning, I also added generous dashes of cumin, a more moderate amount of mace, and a bit of cardamom and oregano along with the salt and pepper. I found the spiced soup much more to my liking. Overall I found the soup wonderfully warm and subtle, a nice spot in the middle of a night of studying.

I would make this soup again, but not as a main course since it isn't filling enough by itself. I might pair it with a chicken or lamb main course and a hot roll or scone.