Thursday, December 22, 2016

A Variety of Cranberry Recipes

Cranberry French Toast with Mascarpone                      Cranberry Apple Crisp

Cranberry Ginger Pear Pie                                               Cranberry Sauce

Cranberry Orange Walnut Bread                                     Apple Cranberry Chutney

Fresh Cranberry Bars                                                       Roasted Cranberries with Orange & Jalapeno

Cranberry Buttermilk Breakfast Cake                             Bourbon Vanilla Cranberry Sauce

Maple Cranberry Sweet Potatoes                                     Tart Cranberry Chicken

Oven Chicken Fingers (With Cranberry Orange Sauce)

Tuesday, December 13, 2016

Pumpkin Recipes

These are all pumpkin recipes you have shared with us in exchange for your free heirloom pumpkin :)

Pumpkin Apple Soup - Steph F. 

Curried Pumpkin Soup - Martha O. 

Pumpkin Mushroom Soup - Dawn P. 

Pumpkin Soup - Bill D.

Pumpkin-Chestnut Soup - Celia P. (recipe is in french, see below for English translation)

Bacon Butternut Squash Soup - Jerod B. 

Pumpkin Apple Soup 
Recipe provided by Steph F. She has been waiting for a pumpkin to try this recipe on. 
Serves 8

2 Tbs olive oil 
2 cups chopped onion 
3 garlic cloves, chopped
4 cups cubed (1/2") peeled fresh pumpkin 
1 large tart apple, cut into 1/2" cubes
1/2 tsp ground cinnamon 
1/2 tsp salt, divided 
3 cups unsalted vegetable stock 
2 Tbs raw hulled pumpkin seeds (pepitas) 
2 tsp sugar 
1/4 cup apple cider 
  1. Heat oil in a large saucepan over medium heat, swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 tsp salt; cook 5 minutes stirring often. Add stock; and bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender. 
  2. While soup cooks, combine pepitas, sugar, and remaining 1/4 tsp salt in a medium nonstick skillet over medium heat. Cook 7 minutes or until sugar melts and pepitas are toasted, stirring often. Transfer to a plate; cool completely and break up any clumps 
  3. Place half of pumpkin mixture in a blender. remove center piece of blender lid to allow steam to escape. Secure blender lid on blender and place a clean towel over the opening in the lid to avoid splatters; blend until smooth. Place soup in a bowl and repeat with remaining pumpkin mixture. pour in apple cider and reheat if necessary. Divide soup evenly among 8 bowls; sprinkle with pepitas. 
  • Variation #1: THAI COCONUT PUMPKIN SOUP. Add 1 Tbs + 1 tsp red curry paste in step 1. Omit cinnamon; instead add 1/2 tsp ground ginger with the pumpkins and apples in step 1. Omit apple cider; instead add 3/4 cup light coconut milk and 1 Tbs lime juice. Omit pepitas, sugar, and salt in step 2; instead sprinkle evenly with 2 Tbs cilantro before serving. Serve with lime wedges. 
  • Variation #2: CHIPOTLE SPICED PUMPKIN SOUP. Increase cinnamon to 1/2 tsp. Add finely chopped seeded chipotle chile canned in adobo sauce to apples and pumpkin in step 1. Omit cider; instead add 1/4 cup water. Omit pepitas, sugar ans salt in step 2; instead garnish with 1 oz thinly sliced and slivered Spanish chorizo, cooked in a small skillet over medium-low heat until crisp. 

Curried Pumpkin Soup 
Recipe supplied by Martha O. She loves that it doesn't call for heavy cream or milk. 
Serves 6 

4 apples, peeled, cored, and chopped
1 Tbs butter
1 onion, finely chopped
2 cloves garlic, crushed
1 Tbs curry powder
1 tsp ground cumin
1 (15-oz) can pumpkin puree 
4 cups chicken broth 
1 cup water
1 tsp sugar 
  • Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin. Saute, stirring often, until onions soft and fragrant. 
  • Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover and reduce heat to low. Simmer 25 minutes, stirring occasionally. 
  • Puree soup in a food processor or a blender. 
  • Return soup to saucepan. Reheat, covered, over low heat. 

Braised Squash with Chickpeas and Harissa 
Recipe supplied by Liz E. She substitutes pumpkin for the butternut squash. 
Serves 4

60 ml olive oil
2-3 banana shallots, peeled and chopped
1 garlic clove, peeled and thinly sliced
1 tsp ground cumin 
4 whole cardamon pods, crushed to release the seeds, pods discarded 
salt & black pepper
2 1/2 tbs harissa paste 
1/2 tsp rose water 
500 ml vegetable stock 
1 large butternut squash, peeled & cut into 4 cm dice (800 g) (can also use pumpkin) 
400 g tinned cooked chickpeas, drained & rinsed
7 dried apricots, thinly sliced 
20 g preserved lemon skin, roughly chopped 
150 g greek yogurt 
  • Heat the oven to 425 F. In a large pan, heat 2 Tbs of oil on medium -high heat. Add shallots and fry for 7-8 minutes, stirring every so often, until soft and caramelized. Stir in garlic, spices, 1/2 tsp salt & plenty of pepper, and fry 2 minutes longer. Add the harissa, rose water, stock, and 200 ml of water. Bring to a boil, then lay in the squash pieces in a single flat layer. Turn down heat to medium, cover and let simmer for 10 minutes, until almost cooked through. 
  • Take the pan off the heat and transfer the squash to a medium bowl, using a slotted spoon. Add 2 Tbs of oil 1/4 tsp salt, and a dash of pepper to the bowl. Mix to coat. Spread out the squash on an oven tray lined with baking paper. Roast for 20 minutes, until golden-brown and cooked through. Let cool. 
  • While the squash/pumpkin is roasting, tip the chickpeas, apricots, and preserved lemon into the stock left in the pan. Bring to a boil on medium-high heat and cook for about 12 minutes, until the sauce reduces a little and becomes thick and rich. While they're cooking, crush a few chickpeas with the back of a spoon to thicken the mix further. 
  • To serve, divide 3/4 of the squash between individual bowl and spoon over the chickpea sauce. Top with the rest of the squash and sprinkle with chopped coriander. Serve at once with a side of yogurt. 

Pumpkin Mushroom Soup 
A long-time family favorite from Dawn P. She'll be serving it on Christmas Day with her "outlaws." 
  • Saute in 2 Tbs of butter oil 1 lb of mushrooms. Add in 1 cup of chopped onion (saute until transparent, not brown). This can be done the day before. 
  • Stir in 2 Tbs flour and 1 Tbs curry powder. Cook until (relatively) mixed in. 
  • Add 3 cups chicken broth, 1 lb canned pumpkin, 1 Tbs honey, dash of nutmeg, salt & pepper to taste. Stir. Simmer 15 minutes. 
  • Just before serving, add 1 cup heavy cream and heat through ( do not boil). Serve with a dollop of sour cream and parsley. 

Pumpkin Soup 
Recipe supplied by Bill D. He says the soup is best the next day. 
Serves 8 

2 whole pie pumpkins
1 quart vegetable/chicken/turkey stock 
1/2 cup heavy cream 
1/3 cup maple syrup 
dash of nutmeg 
salt to taste 
extra cream for serving 
  • Preheat oven to 300 F. Place pumpkins on a cookie sheet and roast until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl and set aside. 
  • In a pot, heat up the yummy pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg and blend again. 
  • Reheat if you need to, or just go ahead and serve in a hollowed out pumpkin of whatever size you'd like. 

Pumpkin Chestnut Soup 
marmiton -
Recipe submitted by Celia P. Celia says marmiton is one of the best french recipe sites and this soup is an absolute favorite of hers. 
Serves 4. Any mistakes are due to my poor translation skills.

700 g pumpkin, peeled & diced
15 canned chestnuts
1 clove garlic, finely chopped
1 cube chicken bullion
200 ml creme fraiche
1/2 tsp vanilla extract or 1 Tbs vanilla sugar
30 g butter
2-3 pinches cumin

  • Boil 1/2 liter of water and put in the bouillon cube. 
  • In a large pan, heat 20 g of butter and saute the garlic and diced pumpkin for 4 minutes. Add the broth, creme fraiche, and cumin. Let simmer 30 minutes. 
  • While simmering, heat 10 g butter in another pan, add the chestnuts and vanilla sugar or extract. Cook 6-7 minutes. Reserve 4 chestnuts for garnish, add remaining chestnuts to the soup and cook another 5 minutes. Blend with an immersion blender until smooth. Season with salt, pepper, and cumin to taste. Dish into 4 bowls and garnish with reserved chestnuts. Enjoy! 

Bacon Butternut Squash
Civilized Caveman Cooking -
Recipe submitted by Jerod B. He substitutes pumpkin for the butternut squash.
Serves 6

1 large butternut squash, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
1 1/2 Tbs coconut oil, melted
1/2 lb raw bacon, chopped
1 small onion, chopped
1 small apple, chopped
2 cups chicken stock
1 cup full fat coconut milk
1 tsp salt
up to 1-2 Tbs cinnamon
up to 1 Tbs nutmeg

  • Preheat oven to 350 F 
  • Toss squash and carrots with coconut oil. Arrange in a baking dish and roast uncovered for 35 minutes or until tender 
  • In a large stock pot or dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside for soup garnish
  • Add the onion and apple to the stock pot and saute in bacon fat over medium heat until tender, about 5 minutes 
  • Add the roasted butternut squash, carrots, chicken broth, and coconut milk to the stock pot and bring to a boil, stirring often. Remove from heat 
  • Using an immersion blender to blend your soup or working in small batches, blend soup in a food processor or blender until smooth
  • Return to stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg to taste 
  • Serve soup in large bowls garnished with bacon 
  • Soup freezes well too!

Heirloom Pumpkin Custard 
Tastebuds -
Recipe submitted y Katrina C.; her family loves custard!

3 1/2 cups roasted pumpkin pulp
3 large eggs, beaten well
3/4 cup sugar
3/4 tsp salt
3/4 tsp ground ginger
3/4 tsp ground cinnamon
3 cups whole milk

  • Preheat oven to 450 F
  • Combine pulp and eggs in a large bowl. Add sugar, salt, and spices. Add milk and whisk until combined
  • Pour into a 9" round casserole, at least 3" deep
  • Place custard dish in a roasting pan. Add water to the roasting pan (1" deep). 
  • Place in center of oven and bake at 450 degrees for 15 minutes. Reduce oven temp to 350 and bake 45 minutes. Custard is done when a knife blade, inserted into the center, removes clean 
  • Remove casserole from roasting pan and cool 
  • Refrigerate if custard won't be serve within 4 hours
  • Serve with sweetened whipped cream flavored with orange zest o Grand Marnier

Roast Pumpkin & Feta Risotto
allrecipes -
This is a favorite recipe of  Mary Lyde E.
Serves 4

3 1/4 cups peeled, cubed pumpkin
1 Tbs olive oil
4 cups vegetable broth
1/2 tsp chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 oz feta cheese, cubed
salt & pepper
2 cups Arborio rice

  • Preheat oven to 400 F. Brush a baking dish olive oil. 
  • Place pumpkin in a steamer over 1" of boiling water and cover. Cook until tender but still firm. Transfer pumpkin to baking dish and brush with oil. Season with salt and pepper in preheated oven until golden brown. 
  • Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice and cook for 1-2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Season with salt and pepper to taste. 
  • When the pumpkin is almost done, place feta cheese on baking sheet and bake in preheated oven until the cheese is hot and beginning to melt along the edges. 
  • Mash 1/2 the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls and top with remaining pumpkin cubes and heated feta. 

Braised Chicken with Pumpkin & Butternut Squash 
Recipe supplied and modified from epicurious - food/views/ winter-squash-and-chicken-stew-with-indian-spices-876 - by Melissa D. She likes it with pumpkin and a bit more spices than the original recipe. 

2 tsp olive oil
6 chicken thighs, skin removed
1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 tsp curry powder
1 1/2 tsp ground cumin
3 tsp ground coriander
1 tsp ground cinnamon
2 cups peeled cubed butternut squash
2 cups peeled cubed pumpkin
2 cups peeled cubed russet potatoes
1 cup chicken broth
1 can diced tomatoes, with liquid
2 Tbs chopped fresh cilantro

  • Heat oil in dutch oven over medium-high heat. 
  • Season chicken with salt & pepper and saute until brown on all sides. Transfer to plate. 
  • Add onion and garlic to pan, saute until golden. Add curry powder, cumin, coriander, and cinnamon. Stir 1 minute. 
  • Return chicken to pot. Add squash, pumpkin, potatoes, broth, and tomatoes. Cover and simmer 15 minutes. 
  • Uncover and simmer until chicken and potatoes are cooked though and liquid is reduced to your liking (Melissa usually reduces it until it is nice and stew-y). 
  • Sprinkle with cilantro before serving.