Pumpkin Pumpkin Pancakes Pecans and More

- - - Pumpkin Pecan Pancakes - Pumpkin Bread - Norwegian Pumpkin Soup - Aromatic Pumpkin and Chickpea Hot Pot - Roast Pumpkin, Radicchio and Feta Salad

- Pumpkin Nut Bread - Mustard Greens Salad with Roasted Cheese Pumpkin and Goat Cheese - Jerusalem Artichoke and Cheese Pumpkin Soup - Roasted Jack-be-Little Pumpkins with Maple Panna Cotta -

- Pumpkin Recipes - Lee's Recipes -

Pumpkin Pancakes With Sticky Maple Pecans

- Top - Pumpkins - Pancakes - Vegetarian -

Time: 35 minutes 

2 cups pecan halves
2 tablespoons pure maple syrup, more for drizzling
3 tablespoons superfine sugar
1 teaspoon baking powder
 3/8 teaspoon salt
 1/2 teaspoon baking soda
1 3/8 cups all-purpose flour
2 large eggs
1 3/8 cups buttermilk
1 15-ounce can pumpkin purée
1 teaspoon vegetable oil. 


Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate.

In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend. 

In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth.

Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant  1/4-cup measures of batter to make 3-inch diameter disks. 

When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1 1/2 to 2 minutes. Transfer pancakes to a platter and cover with foil.

Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.

Yield: 6 servings (about 40 pancakes).

http://www.nytimes.com/2002/10/30/dining/303NREX.html?pagewanted=print&position=top


Norwegian Pumpkin Soup

- Top - Pumpkins - Soups - Vegetarian -

Time: 45 minutes

2 tablespoons vegetable oil
1 medium onion, finely chopped
 1/2 teaspoon salt, or more as needed
5 cups  1/2-inch cubed pumpkin, from about 1 1/2 pounds unpeeled pumpkin
1 teaspoon ground mace
4 cups hot homemade or canned vegetable stock
3 cups grated Jarlsberg cheese. 

1. In a wide pan over medium heat, heat oil. Add onion and  1/2 teaspoon salt; sauté until softened, 5 minutes. Add pumpkin and mace, and stir well to coat. Sauté 5 minutes more, stirring to prevent browning.

2. Add hot stock, and bring to a boil. Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.

3. Pour soup into a large jug or bowl, and add 2 cups grated cheese. Allow mixture to cool for about 15 minutes. With a blender, purée soup in batches. Return purée to a clean saucepan, and reheat over medium-low heat. Adjust salt to taste, and ladle into four soup bowls. Garnish each bowl with a sprinkling of remaining cheese, and serve.

Yield: 4 servings.

www.nytimes.com/2002/10/30/dining/301NREX.html?pagewanted=print&position=top


Aromatic Pumpkin and Chickpea Hot Pot - Top -

- Top - Pumpkins - - Vegetarian -

Time: 45 minutes

3 tablespoons vegetable oil
1 1/2 cups finely chopped onion
 1/4 teaspoon salt, or to taste
2 teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks
2 15-ounce cans coconut milk
1 cup homemade or canned chicken or vegetable broth
3 tablespoons soy sauce
4 15-ounce cans chickpeas, drained
Freshly ground black pepper
1 cup loosely packed finely chopped cilantro leaves. 

1. Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and sauté until softened but not browned. Add curry paste, and sauté for 1 minute. Add cumin and coriander.

2. Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes.

3. Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve. 

Yield: 4 to 6 servings

Roast Pumpkin, Radicchio and Feta Salad - Top -

- Top - Pumpkins - - Vegetarian -

Time: 1 hour

Scant 2 pounds peeled pumpkin, cut into 2 1/2-inch cubes
1 tablespoon vegetable oil
 1/2 large red onion, peeled and finely sliced end to end into half-moons
Juice of 2 limes
 1/3 cup pine nuts
2 tablespoons peanut oil or olive oil
 1/4 teaspoon pumpkinseed oil or olive oil (see note)
7 to 8 ounces feta cheese, broken into bite-sized pieces
1 1/2 cups (about 6 ounces) radicchio cut into bite-size pieces. 

1. Heat oven to 400 degrees. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet. Bake until just tender all the way through, about 45 minutes. Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)

2. In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.

3. Add peanut oil and pumpkinseed oil to onion mixture, and mix well. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl. Garnish with remaining pine nuts, and serve.

Yield: 4 to 6 servings.

Note: Pumpkinseed oil is $18 for 250 milliliters (8.45 ounces) at Dean & DeLuca, (212) 226-6800; at Zabar's, 17 ounces is $17.98, (212) 787-2000.


Pumpkin Bread - Top -

- Top - Pumpkins - Pancakes - Vegetarian - Bread -

Ingredients

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white granulated sugar
½ cup light brown sugar
1/4 cup vegetable oil
8 oz greek yogurt
3 large eggs
1 teaspoon vanilla extract
15 oz can pumpkin
1 ½ cups shredded carrots
(optional) 1 cup roasted pumpkin seeds

 

Directions

 

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, pumpkin, carrots, yogurt, eggs, and vanilla. Combine both mixtures and fold in the pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Source: Dr. Rana's Guide to Allergy-Free Cooking
http://www.theallergycookbook.com/Pumpkin_Bread_Recipe.html accessed June 7, 2009