5 recipes for salty or sweet pumpkin treats for fall

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Chances are, someone in your life is enjoying pumpkin spice season. Here are five ways to spoil them with sweet and savory seasonal foods.

Beef-Pumpkin Stew

3 pounds beef stew, cut into 1¼-inch pieces

Salt and freshly ground black pepper

1 large onion, finely chopped

2 sprigs of fresh thyme

3 bay leaves

6 garlic cloves, finely chopped

⅓ cup of dry red wine (like merlot)

2 tablespoons of red wine vinegar

2 large carrots, peeled and cut into chunks

1 (15 ounce) can diced tomatoes

⅓ cup of beef or chicken broth

1 pound pumpkin or butternut squash, peeled, seeded and cut into ¾ inch pieces

2 teaspoons of pumpkin pie spice

Generously season the beef with salt and pepper.

In a large skillet over medium-high heat, heat the olive oil, add the beef and braise it until golden brown on all sides (about 8 minutes in total).

Using a skimmer, place the beef on a plate.

Remove most of the fat from the pan, return to medium-high heat and sauté the onion, thyme and bay leaves until the onion begins to brown (about 6 minutes).

Add the garlic, cook for an additional 1 minute.

Pour in the wine and vinegar and stir to dislodge the tasty browned bits at the bottom of the pot.

Transfer the contents to a slow cooker with the meat, carrots, tomatoes and broth.

Cover and cook on low heat for about 5 hours.

Add the pumpkin or squash pieces and pumpkin pie spice to the top of the beef, cover and cook the stew for 3 more hours. The beef and pumpkin should be very tender.

Remove and discard the thyme sprigs and bay leaves, skim off the fat.

Makes 6 servings.

From “The Pumpkin Pie Spice Book”

The pumpkin ice cream pie includes vanilla ice cream in its filling, which makes its texture lighter and richer in flavor than the standard version.  Ice cream pairs well with traditional pumpkin pie spices.

Pumpkin Ice Cream Pie

1½ pints (3 cups) vanilla ice cream

3 large eggs

A 15-ounce can of pumpkin

¾ cup of sugar

1½ teaspoons pumpkin pie spice

½ teaspoon of salt

2 uncooked 9-inch pie shells, inserted into pie tins and frozen

Preheat the oven to 425 degrees.

Meanwhile, set the ice cream aside at room temperature to soften.

In the bowl of a stand mixer using the paddle or in a large bowl using a hand mixer, lightly beat the eggs. Add the pumpkin, beating on medium-low speed until incorporated. Add sugar, pumpkin pie spice and salt. If the ice cream is still hard, microwave 30 seconds at a time until it softens. Add ice cream to pumpkin mixture, stirring until smooth. Divide the mixture between the pie shells and bake for 15 minutes.

Reduce the oven to 350 degrees and continue baking until a tester inserted in the center of the pies comes out clean, about 30 minutes.

Serve warm or at room temperature.

Servings: Makes two 9 inch pies.

Recipe courtesy of Real California Milk

Mix-and-Match Spiced Mousse Minis features a spicy base made from pumpkin spice.  The others are Strawberry Shortcake and Fudge Brownie.

Mix-and-Match Spicy Mini Mousse

Spiced mousse:

4 ounces (½ pkg.) Cream cheese, softened

2 teaspoons of pumpkin pie spice

½ cup sugar, divided

½ cup of coconut milk

1 cup heavy cream

Beat cream cheese, pumpkin pie spice and ¼ cup sugar in large bowl with electric mixer on medium speed until smooth and creamy. Add the coconut milk; beat until well combined. Beat cream and ¼ cup remaining sugar in another large bowl with electric mixer on medium speed until stiff peaks form. Add ½ of the whipped cream to the cream cheese mixture; stir until well combined. Gently fold in the rest of the whipped cream.

Makes mousse for 12 mini desserts.

Optional Minis: Fudge Brownie: Divide 1 ½ cups of brownie pieces (½ inch cubes) evenly between each of 12 shot glasses (2 ounces). Using ⅔ cup of hot fudge sauce, coat each glass with fudge sauce and spicy mousse. Garnish with almonds, if desired. Makes 12.

Strawberry Shortcake: Pour 2 teaspoons of coarsely crushed shortbread cookies into each of 12 shot glasses (2 ounces). Using 6 sliced ​​strawberries, divide the strawberry slices evenly between the glasses. Layer each glass of spicy mousse and an additional 1 teaspoon of crushed cookies. Garnish with fresh mint. Makes 12.

Notes: The spicy mousse is a base for the mini parfaits that can be dressed up or down. Serve them en masse at a buffet or in a trio or quartet for a formal dessert. Chunks of fruit, brownie bites, crushed cookies, nuts, hot fudge, and caramel sauce can all be used to create layers. And they can be done in advance.

McCormick spices

Pumpkin Spice Mocha Latte adds a touch to morning coffee.

Spicy Mocha Pumpkin Latte

1/2 cup pumpkin puree

⅓ cup unsweetened cocoa powder

1⁄4 cup white granulated sugar

1 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon ground cardamom

1⁄4 teaspoon ground cloves

1⁄4 teaspoon ground ginger

2 teaspoons of vanilla extract

8 shots espresso

6 cups steamed hot milk, divided use

Add the pumpkin puree, cocoa powder, sugar, cinnamon, nutmeg, cardamom, cloves, ginger, vanilla and 1 cup of water in a small saucepan over medium heat. Stir until well incorporated, about 2 minutes.

Add about 1/2 cup of the mixture to each of the 4 cups, then add 2 scoops of espresso and 1 cup of milk to each. Using a frother, froth about 1/2 cup of the remaining steamed milk and add to a cup, repeating the process for each drink. Garnish with a pinch of cinnamon and cocoa powder and garnish with cinnamon sticks. Serve hot.

Makes 4 coffees with milk

By Anaesa Petteruti, courtesy of www.foodfinessa.com, 2018

The filled pumpkin cookies come from a Land O'Lakes recipe.

Pumpkin sandwich cookies

For the biscuit

2 cups all-purpose flour

1 teaspoon of baking soda

1 teaspoon of pumpkin pie spice (see note)

½ teaspoon of baking powder

½ teaspoon of salt

1 cup firmly packed brown sugar

½ cup butter, softened

½ cup canned pumpkin

¼ cup of milk

1 egg

1 teaspoon of vanilla

For filling

1 8-ounce pkg. Of cream cheese, softened

2 tablespoons of softened butter

1 teaspoon ground cinnamon

1 teaspoon of vanilla

4 cups of powdered sugar

Heat the oven to 350 degrees. Combine flour, baking soda, pumpkin pie spice, baking powder and salt in medium bowl. Put aside.

Combine brown sugar and ½ cup butter in large bowl; beat on medium speed until creamy.

Add the pumpkin, milk, egg and vanilla; beat until well combined. Reduce speed to low; add the flour mixture.

Beat until well mixed.

Drop dough by level tablespoon onto ungreased cookie sheets. For perfectly round cookies, place dough in a 1-inch circle on parchment-lined baking sheets, using a pastry bag without a tip.

Bake for 9 to 10 minutes or until edges are set and lightly browned. Cool 2 minutes on cookie sheets; remove to a cooling rack. Cool completely.

Combine all of the filling ingredients except the powdered sugar in a large bowl. Beat on medium speed, scraping bowl often, until smooth. Gradually add 4 cups of powdered sugar, beating well after each addition until creamy.

Spread 2 teaspoons of the filling on the bottom of 1 cookie. Garnish with another cookie. Repeat with the remaining cookies and filling. Sprinkle the filled cookies with powdered sugar.

Note: Replace with ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.

Makes 2 1/2 dozen sandwich cookies.

Archives of the Journal in 2009, shared by Land O’Lakes


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