When your making food for the holidays it can be very stressful to get pumpkin pies made but for those who still want some pumpkin in their thanksgiving can enjoy this recipe. Although there is heavy cream its vacation so enjoy all you want! This recipe serves 6-8 people depending on the size of the serving.
Ingredients:
1 (15-ounce) can pumpkin
3 cups heavy cream
3/4 cup superfine sugar
3 teaspoons pumpkin pie spices (i used cinnamon, ginger, and nutmeg)
2 teaspoons vanilla extract
Ginger snaps or crystallized ginger, for garnish
Directions:
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving. For serving dish I used wine glasses and made individual servings.
November 24, 2008
November 13, 2008
Pumpkin Souffle
Another way to do pumpkin during the fall.
This recipe has quite a few eggs and butter but becuase it makes about 8-10 individual souflees you are really only getting about one tablespoon of butter and one egg per person.
8 tablespoons (1 stick) unsalted butter, plus more for pan and souffle dishes
1 can (15 ounces) pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cups milk
3 tablespoons finely chopped fresh ginger
1/2 cup granulated sugar, plus more for souffle dishes
1/2 cup all-purpose flour
1/3 cup packed light-brown sugar
9 large eggs, separated
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet. Bake about 20 minutes just to get a little bit of the moisture out of the pumpkin. It will still be fairly soft when finished. Transfer to a medium bowl.
Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. You can use a pumpkin pie spice blend if you prefer becuase those are the flavors you are going for in this souffle. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat and let cool slightly. remove the ginger.
Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.
Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.
Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.
Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.
Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately.
This recipe has quite a few eggs and butter but becuase it makes about 8-10 individual souflees you are really only getting about one tablespoon of butter and one egg per person.
8 tablespoons (1 stick) unsalted butter, plus more for pan and souffle dishes
1 can (15 ounces) pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cups milk
3 tablespoons finely chopped fresh ginger
1/2 cup granulated sugar, plus more for souffle dishes
1/2 cup all-purpose flour
1/3 cup packed light-brown sugar
9 large eggs, separated
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet. Bake about 20 minutes just to get a little bit of the moisture out of the pumpkin. It will still be fairly soft when finished. Transfer to a medium bowl.
Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. You can use a pumpkin pie spice blend if you prefer becuase those are the flavors you are going for in this souffle. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat and let cool slightly. remove the ginger.
Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.
Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.
Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.
Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.
Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately.
November 8, 2008
Tofu Coconut Cream Pie
Don't let the Idea of tofu in a dessert keep you from trying this recipe. If you didn't tell someone that there was Tofu in the recipe they probably would never be able to guess. This a a creamy yet healthy dessert.
Making the Graham Cracker Crust:
1 Pkg. Graham Crackers (12-14 crackers)
2 Tablespoons sugar
6 Tablespoons Margarine
Preheat oven to 350. Melt margarine. In a food processor, process crackers and sugar. Place in a bowl and drizzle in margarine, mix and pat into a 9 inch spring form pan. Bake for 15 minutes and let cool.
Making the Filling:
1 14 ounce package firm Tofu, drained and rinsed
1/2 Cup light brown sugar(very lightly packed) or pure cane sugar
2-3 Tablespoons Coconut milk*
1/8 teaspoon Vanilla extract
½ Cup Toasted shredded coconut plus extra for garnish
Place the coconut on a lined baking sheet and toast in the oven until light brown. Keep an eye on this since coconut burns very quickly. Remove, put into a bowl, fluff and set aside
In the processor puree the tofu until smooth. Add the sugar, milk, vanilla and coconut. Process this on high for an additional 10 seconds. Pour into the prepared shell, and top with remaining toasted coconut. Chill for two hours or overnight. Keeps for up to a week.
This recipe may also be prepared in a square or rectangular pan and cut into individual squares.
* Sweetened coconut milk is, of course, sweeter and has a more intense coconut flavor, however unsweetened works just as well. Try both ways and see what you prefer!
Making the Graham Cracker Crust:
1 Pkg. Graham Crackers (12-14 crackers)
2 Tablespoons sugar
6 Tablespoons Margarine
Preheat oven to 350. Melt margarine. In a food processor, process crackers and sugar. Place in a bowl and drizzle in margarine, mix and pat into a 9 inch spring form pan. Bake for 15 minutes and let cool.
Making the Filling:
1 14 ounce package firm Tofu, drained and rinsed
1/2 Cup light brown sugar(very lightly packed) or pure cane sugar
2-3 Tablespoons Coconut milk*
1/8 teaspoon Vanilla extract
½ Cup Toasted shredded coconut plus extra for garnish
Place the coconut on a lined baking sheet and toast in the oven until light brown. Keep an eye on this since coconut burns very quickly. Remove, put into a bowl, fluff and set aside
In the processor puree the tofu until smooth. Add the sugar, milk, vanilla and coconut. Process this on high for an additional 10 seconds. Pour into the prepared shell, and top with remaining toasted coconut. Chill for two hours or overnight. Keeps for up to a week.
This recipe may also be prepared in a square or rectangular pan and cut into individual squares.
* Sweetened coconut milk is, of course, sweeter and has a more intense coconut flavor, however unsweetened works just as well. Try both ways and see what you prefer!
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