5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Pumpkin is a delicious, thoroughly American ingredient that has been ubiquitously linked to Thanksgiving and pie since that autumn eve more than 300 years ago.
And while everybody who is anybody loves them some pumpkin pie, sometimes it's fun to try a new spin on a classic. That's where Claire Thomas comes in.
Thomas, the host of "Food for Thought," says no matter how you roast bake, or purée it, you can enjoy pumpkin from now until the patch is empty - without breaking out the pie dish.
Five Ways to Enjoy Pumpkin That Doesn't Include Pie: Claire Thomas
1. A pumpkin pasta no-brainer
"Brown butter and sage with any kind of squash or pumpkin is the ultimate of classic combinations. The sweetness of the pumpkin with earthy sage and nutty brown butter is absolutely dynamite, and for my palate, never gets old. Plus, this combination is ultra simple to put together, and only five ingredients."
Spaghetti with Roasted Pumpkin, Brown Butter and Sage
2. Flip out for pumpkin
"In my version of everyone's favorite breakfast classic, I put a pumpkin twist and add some richness with ricotta and some fresh blackberry syrup to balance out the creamy sweetness of the pancakes. I’m not one for frilly recipes with extraneous steps, but beating the egg whites and folding them in make the lightest, fluffiest pancakes you could imagine. Pumpkin for breakfast is definitely a delicious thing."
For the pancakes
For the blackberry syrup
3. It's the Great Pumpkin (cake), Charlie Brown
"My favorite carrot cake had a perfect 1:1 ratio of cake to frosting. That explains why it was my favorite. Rich, dense, moist and flavorful - it was perfection. However, I quickly realized that much frosting had to be overcompensating for something. That's what fat, sugar and salt does anyway, right? It adds flavor to the flavorless. So when it came time for me to make my own rendition of this classic cake, I aimed for flavor and moistness in the cake itself, with the frosting as an added bonus.
The addition of pumpkin and butternut squash create an earthier flavor and richer texture, plus the addition of classic pumpkin pie spices (ginger, cardamom, nutmeg, cinnamon, etc.) turned up the volume on this autumnal dessert. It ends up becoming the Great Pumpkin Cake, so be sure to have at least a dozen friends around to try it."
For the cake
For the frosting
4. Soup's on!
"Consider this the anti-classic sweet potato side dish. Yes, it's filled with that squash-y, yam-my sweetness, but without the marshmallow intensity you'll find with most side dishes. Subtly spiced and all about the vegetables, this pumpkin, yam and celery root soup - with hints of smoked paprika, cumin and coriander - is the perfect autumnal appetizer."
Roasted Pumpkin Soup with Pumpkin Seeds
5. Mix it up
"If you have a fridge with random odds and ends of produce and you'd rather not wait until it's a wilted mess, this recipe is for you.
Quinoa is a super grain: high in protein with couscous-esque texture and nutty flavor. Perfect with an herb dressing, spices, or honestly whatever you feel like, it's that adaptable.
In fall and winter, I love this salad with sautéed kale, butternut squash, a little pecorino and maybe some persimmon for sweetness. So get a little creative and have some fun with it, and please try the roasted fennel - it's like candy."
Pumpkin, Kale, and Pomegranate Quinoa Salad
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when do you add thw ricotta to the pancakes? you seem to be missing a step...
#2 It calls for it to be added.
3 cups of butter in that frosting? That is ALOT of butter! Is that measurement accurate?
Every year I make a pumpkin cheesecake that's to die for. Add a dessert pumpkin ale that's light on the spices so the flavor of the roasted pumpkin comes through and there is one rockin' Thanksgiving day dessert!
Pumpkin Cheesecake available at Cook's Illustrated. I recommend reducing the spices by 1/2. I also recommend using a "Cinderella" pumpkin, the kind that looks like it's been squashed... ha ha... get it? Squashed? (no really, that type of pumpkin really does look flattened).
THIS MAKES ME SO HUNGRY
BRING ON THE WEEKEND SO I CAN TRY ALL THESE RECIPES
ON NOM NOM NOM NOM
I'd hit that sweet pumpkin
To number one we add prosciutto cubes and put it over gnocchi. The salt in the prosciutto balances out the sweet of the pumpkin.
We make Pumpkin Chocolate Chip Cookies every year. They go great with my homebrewed "Bag Full o' Rocks" Pumpkin Ale!
Your post sounds great.... Please share the recipe with me/us.
Here's the recipe I use. Delish. =]
I want to make pumpkin ravioli. C'mon.
My wife found a recipe for a pumpkin/pork/apple cider stew. Sounds weird, tastes amazing! It has pumpkin, apples, pork, apple cider, and apple cider vinegar, along with some other ingredients I can't remember off the top of my head, onions and potatoes I think. It's way different from the usual savory, garlicky dishes I usually cook, but it is really good. Kind of sweet 'n sour, but not overbearing, light and refreshing.
So post it or a URL! You can't just leave us with the description and no recipe!
@denim: You win.
I made it yesterday, as a matter of fact. I used a different type of apples, combination of red and russet potatoes, and pan fried the pork and onions (using vegetable oil instead of olive oil) instead of in a dutch oven. I also added a hint of alspice. The recipe I have is identical to the one in the URL, with one exception, mine calls for 3 cups of diced fresh pumpkin, not a 15 can of pumpkin. I recommend dicing a 2-3 lb baking pumpkin (3/4 inch cubes is fine), rather than the canned.
Here's the exact recipe I have (I think), though I deviate from it just a bit...
the spaghetti w/pumpkin looks yummy & easy...*passes the Vino
"Fresh" blackberries? Where the heck am I supposed to get fresh blackberries this time of year?
Chefs frequently recommend using frozen fruit in place of fresh if fresh is not available. They work just as well.
They are available at farmers' markets at this time of year as well as our much-acclaimed Wegmans.
China, Mexico, South America... all the same places that most of our produce comes from. Probably you'll just go get it at your local grocery store... if you really want to look at the sticker and see what 3rd world country it comes from, you can, it might just be depressing to see that it is more cost effective to ship produce raised by underpaid laborers across the ocean and use virtually all our arable land here in the U.S. to produce corn syrup, cattle feed, soy oil and ethanol fuel.
As long as we don't grow more than four or five crops in the U.S., and with our technology, a handful of people can farm tens of millions of acres of land. We can't afford to pay U.S. farmers' wages to grow more selective crops here. Besides, fresh everything is always in season when it is coming from all corners of the earth.
Way too many ingredients. Emeril's cooking does the same thing. If it takes a shelf from a grocery store to make, I'm not interested.
I hear ya! Here's a simple pumpkin soup recipe:
Wasn't hungry before I read that.
Yeah, me too. And that Great Pumpkin Cake recipe is a great score.
*eyes spinning, stomach grumbling*
All these recipes made my mouth water.
You again? Peddle your crap somewhere else. I'm tired of seeing these constant pitches to sell your book. Instead of trying to pitch it in these comments like a spammer, why don't you produce a quality work that will sell on its own merits?
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