Smashing “Pumpkin” Martini

This spicy, pumpkin-infused cocktail would make a delightful aperitif from Halloween through Christmas. It was created by Felix Albano, manager of the bar at Fifty Seven Fifty Seven in New York City.

3 ounces spiced pumpkin vodka
1 ounce Amaretto
Garnish: toasted pumpkin seeds, cinnamon stick

For pumpkin seeds:
Heat a large heavy skillet over moderate heat until hot. Toast pumpkin seeds, stirring constantly, until they expand and begin to pop, 3 to 5 minutes. Transfer seeds to a plate to cool.

For Martini:
In a shaker filled with ice, stir spiced pumpkin vodka and Amaretto. Strain into a chilled cocktail glass.

Garnish with toasted pumpkin seeds and cinnamon stick

Spice Pumpkin Vodka

Try making this pumpkin-infused vodka. Makes a beautiful Holiday present.

1½ C (750 ml) Stolichnaya cinnamon vodka
¾ C (175 ml) Stolichnaya vanilla vodka
¾ C (175 ml) Stolichnaya vodka
2 whole vanilla beans
2 C raw pumpkin meat, cut into ¼-inch slices

Combine vodkas in bottle or other glass container. Add pumpkin meat and vanilla beans and let sit for 1 week. If necessary, when mixing cocktails strain the vodka as you pour it into the shaker. Consider using toasted pumpkin seeds or some of the vodka-soaked pumpkin as garnish.

View full recipe on Epicurious

Pumpkin Latkes

It’s the holiday season and for my friends that are celebrating Hanukkah, here is a pumpkin recipe for your celebrations.

Happy Hanaukkah!

Pumpkin Latkes

1 large egg
1/4 cup sour cream
2 cloves garlic, minced
6 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/8 to 1/4 teaspoon ground nutmeg
6 tablespoons freshly grated Parmesan cheese
2 cups coarsely grated, peeled pumpkin
Canola oil for frying
Sour cream, chopped fresh parsley, for garnish

In a mixing bowl, whisk the egg. Add sour cream and blend. Add minced garlic. Stir in flour, baking powder, salt, black pepper, paprika and nutmeg. Mix well. Stir in grated Parmesan cheese. Stir the grated pumpkin into the batter.

Heat a large non-stick or cast-iron skillet over medium-high heat. Add enough canola oil to generously cover the bottom of the pan. When oil is hot, drop the batter by 1/4-cupfuls and flatten with a spatula to about 3-1/2 inches. Do not crowd the patties in the pan. Cook the pumpkin patties until they are deep golden brown, about 3 to 4 minutes on each side. As the patties are done, transfer them to a paper towel-lined baking sheet and keep warm in a 200-degree oven until all are ready to serve.

At serving time, top each of the hot pumpkin patties with a dollop of sour cream and a sprinkling of chopped parsley. Makes 6 patties.

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Pumpkin Fudge

It’s time to make Christmas cookies and candies for those special someones in your life. Everyone loves fudge!

Pumpkin Fudge

Ingredients

3  cups  sugar
3/4  cup  melted butter
2/3  cup  evaporated milk
1/2  cup  canned pumpkin
2  tablespoons  corn syrup
1  teaspoon  pumpkin pie spice
1  (12-ounce) package white chocolate morsels
1  (7-ounce) jar marshmallow crème
1  cup  chopped pecans, toasted
1  teaspoon  vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Prep: 10 min., Cook: 15 min., Stand: 2 hrs. Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.
Yield

Makes about 3 pounds

Southern Living, OCTOBER 2005

Curried Pumpkin and Leek Flan

Flans can be savory entrees or sweet desserts. If you have been following this blog, you know that pumpkin can be apart of any recipe. It’s amazingly fun especially if you love pumpkin.

Crème caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.

The dish has spread across Europe and the world. Both ‘crème caramel’ and ‘flan’ are French names, but have come to have different meanings in different regions. In Spanish-speaking countries and in North America, ‘flan’ refers to crème caramel; this was originally a Spanish usage, but the dish is now best-known in the United States in a Latin American context. Elsewhere, including in France, ‘flan’ usually means a custard tart, often with a fruit topping. In Europe and many Commonwealth countries, the dish is generally known as crème caramel. Wikipedia

“By this leek, I will most horribly revenge: I eat and eat. I swear” – William Shakespeare

Curried Pumpkin and Leek Flan

Sugar pumpkins are an excellent choice for baking and work well in this recipe.

Serves 6

1 small pumpkin, 2 lb.
2 tablespoons unsalted butter
6 leeks, including 1 inch of green carefully rinsed and cut into 1/2 inch dice
3 whole eggs, plus 3 egg yolks.
1 1/2 cups heavy cream
2 tablespoons sugar
1 teaspoon curry powder
salt and freshly ground pepper
boiling water, as needed
1 1/2 cups chicken stock
1 tablespoon chopped fresh flat-leaf (Italian parsley) plus parsley sprigs for garnish

Preheat an oven to 375 degrees F. Lightly oil a baking sheet.

Cut the pumpkin in half through the stem end and place, cut side down, on the prepared baking sheet. Bake until easily pierced with a knife, 40-50 minutes. Remove from the oven and let cool. Leave the oven set at 375 degrees F. Using a spoon, scoop out the seeds and fibers and discard. Spoon the flesh into a blender. Puree until smooth.

Meanwhile, in a large frying pan over medium heat, melt the butter. Add the leeks and cook, stirring occasionally, until they are very soft and begin to fall apart, 30-40 minutes. Remove from the heat.

In a bowl, whisk together the whole eggs and egg yolks, 1 cup of the cream, the sugar, curry powder and salt and pepper to taste. Add 3/4 of the pumpkin puree and all the leeks and stir well.

Butter six 2/3 cup ramekins or flan molds. Place in a large baking pan and divide the flan mixture evenly among the prepared molds. Pour boiling water into the baking pan to reach halfway up the sides of the molds. Cover the pan loosely with aluminum foil. Bake until the custards are firm in the center and browned on top, 20-25 minutes.

While the flans are baking, combine the chicken stock, the remaining pumpkin puree and the remaining 1/2 cup cream in a saucepan. Place over medium-high heat and bring to a boil stirring occasionally. Boil gently until reduced by half, 5-10 minutes. Strain through a fine-mesh sieve into a clean pan. Season to taste with salt and pepper.

Remove the flans from the oven and let cool for 5 minutes. Run a knife around the edge of each mold and invert onto individual plates. Ladle the sauce around the custards. Garnish with the parsley and serve.

Williams-Sonoma Seasonal Celebration: Autumn

Enter Everything Pumpkin Marketplace

Savory Pumpkin Quiche

Makes 1 8-inch pie

Who says pumpkin pie has to be sweet? This version goes together in no time and makes a perfect brunch or supper served with whole-grain bread and a tossed salad.

Ingredient List

Serves 6

• 1/2 cup low-fat Gruyère cheese
• 1 frozen 9-inch prepared piecrust
• 1 cup low-fat milk
• 2 large eggs
• 1 tsp. chopped fresh thyme
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. ground nutmeg
• 1 cup fresh or canned pumpkin purée

Directions

1. Preheat oven to 400F. Sprinkle cheese over bottom of piecrust.
2. Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
3. Bake 10 minutes. Reduce heat to 350F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.

Vegetarian Times

Pumpkin-Pear Tart

Happy Thanksgiving! If you are like me you want your finale to your dinner to be fabulous.

This delicious tart is a fruit rendition of pumpkin pie.  Instead of whipped cream, a cream cheese topping is perfect and promises to impress your dinner guests.

Pumpkin-Pear Tart

Pastry

1 1/2 cups unsifted all-purpose flour
1/2 cup butter-flavor vegetable shortening
3 tablespoons cold water
1 tablespoon cider or distilled white vinegar

Filling:

1 cup canned pumpkin
1/4 cup half-and-half
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 large egg
3 medium-size Bosc pears

Topping:
1 8-ounce package light cream cheese-softened
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract

1. Prepare Pastry: In large bowl, place flour. With pastry blender or 2 knives, cut in shortening until mixture resembles very coarse crumbs. In cup, mix water and vinegar. Add water mixture, a small amount at a time, to flour mixture and stir lightly with fork just until mixture holds together. Gather into a ball and knead twice. Wrap and refrigerate 1 hour.

2. Prepare Filling: In medium-size bowl, with wire whisk, combine pumpkin, half-and-half, granulated sugar, cinnamon, ginger, cloves and egg until well mixed. Peel and cut pears lengthwise into quarters. Remove core and cut each pear quarter into 3 slices.

3. Heat oven to 400 degrees F. On lightly floured surface, roll out Pastry to 12-by 10-inch rectangle. Fit into 12 by 8 1/4 inch fluted tart pan with removable bottom. Turn pastry overhang inside and press to form a doubled pastry edge. Place pastry-lined tart pan on jelly-roll pan for easier handling. Line pastry shell with aluminum foil; fill with uncooked dried beans or rice, or pie weights.

4. Bake pastry 15 minutes. Remove from oven. Reduce oven temperature to 350 degrees F. Remove foil and weights from partially baked pastry shell. Arrange pear slices crosswise in an even layer in bottom pastry. Carefully pour pumpkin mixture over the pears. Bake 40 to 45 minutes or until filling is set. Cool tart in pan on wire rack to room temperature and refrigerate until serving time.

5. Just before serving, prepare Topping: In small bowl, with electric mixer, beat cream cheese until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spoon into pastry bag fitted with small star tip. Pipe decorative lines in a lattice pattern on top of tart and pipe a star in center openings, if desired. Remove tart from pan and place on serving plate. Garnish with autumn leaves, if desired.

Classic Pumpkin Pie

Pumpkin pie was introduced to the holiday table at the Pilgrims’ second Thanksgiving in 1623. Decorate this American classic with some whipped cream or serve the cream on the side.

8 Servings

Crust

1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces.
3 tablespoons whipping cream

Filling

3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
1/2 cup sour cream
3 large eggs, beaten to blend

1/4 cup apricot preserves

For crust: Preheat oven to 350 degrees F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 15 minutes.

Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhand to 1-inch. Fold overhang under. Make cut in crust edge at 1/2-inch intervals. Bend alternate edge pieces inward. Free 15 minutes.

Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325 degrees F.

For Filling:

Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover chill until cold. (Can be made 1 day ahead).

Recipe by: Selma Brown Morrow

Mesa Grille’s Pumpkin Soup

Mesa Grille’s Pumpkin Soup

Recipe by: Chef Bobby Flay

Ingredients

3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree
3/4 cup creme fraiche or sour cream
Salt and freshly ground pepper
Garnish: 1/2 cup toasted pumpkin seeds

Directions

Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

Honey Braised Pumpkin Tart

It is time to gather those pumpkin recipes for Thanksiving, try a pumpkin tart for your guests.

Honey Braised Pumpkin Tart

Ingredients:

Tart crust:

* 4¼ cups graham crackers, finely ground
* 6 Tablespoons brown butter
* 4 Tablespoons granulated sugar
* ½ teaspoon cinnamon powder

Honey-Braised Pumpkin Custard:

* 4 ounces brown butter
* 2 vanilla beans, split and scraped
* 1 ½ Red Kurri squash, cubed
* 1 ½ Tahitian squash, cubed
* 2 cups heavy cream
* 1 can sweetened condensed milk
* 6 Tablespoons honey
* 2 teaspoons kosher salt
* 18 egg yolks
* 1½ cups heavy cream.

Marshmallow Topping:

* 2 cups granulated sugar
* 2/3 cup water
* 4 egg whites, room temperature
* ¼ teaspoon kosher salt
* ¼ teaspoon cream of tartar
* ½ teaspoon vanilla extract

Method:

For the Tart Crust:
Preheat the oven to 325ºF. Combine all ingredients together in a large bowl. Measure out about 2 ½ cups of mixture for each false-bottomed, ten-inch fluted tart mold. With the palms of your hands, press the crumbs into the mold to form a level bottom. Gently work the crumbs up the sides of the mold and press them gently together to create even edges for the crust. Bake for 7 minutes and cool completely before filling.

For the Honey-Braised Pumpkin Custard:
In a large saucepan, warm the brown butter. Add the vanilla beans and pulp. Add both cubed squash and cook until the edges are soft, stirring frequently. Add the cream, condensed milk, honey and salt and simmer until the squash is completely tender. Remove the vanilla beans and process the squash in a food processor. Whisk the egg yolks in a large bowl. While whisking, add the squash mixture and second measurement of cream. Pass through a chinois and set aside until ready to use.

For the Marshmallow Topping:
Combine the sugar and water in a small sauce pan and heat until syrup reaches 240ºF. While sugar is heating, whisk egg whites until foamy in a mixer. As sugar temperature rises, add the salt and cream of tartar to the egg whites and continue to whisk on high speed until whites are uniformly thick and glossy. When the syrup reaches 240ºF, drizzle it into the bowl of the mixer with the whisk running on high speed. When the whites quadruple in volume and become thick, shiny and elastic, turn the speed down to medium and continue mixing until the bowl of the mixer is just warm to the touch.

To Assemble and Serve:
Preheat oven to 325ºF. Place the baked tart crust on a baking sheet and pour custard to the brim. Carefully place the baking sheet in the oven and bake for 12 minutes. Rotate the pan and bake for another 6-10 minutes or until the custard is just set but not brown. Remove from the oven and cool. Once cool, use a spoon to drop mounds of meringue on to the baked tart. Shape the mounds decoratively by pulling and forming peaks. Caramelize the meringue with a blow torch and serve immediately.

Pastry Chef Elizabeth Belkind of Grace – Los Angeles, CA
Adapted by StarChefs.com