Autumn Recipes~

[ellise]

Pumpkin Soup with Chili Cran-Apple Relish

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
Relish:
1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon


Heat a medium soup pot over medium to medium high heat.
Add the oil and melt the butter.
Add bay, celery, and onion.
Season the veggies with salt and pepper.
Cook 6 or 7 minutes, until tender.
Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute.
Whisk in chicken stock and bring liquid to a bubble.
Whisk in pumpkin in large spoonfuls to incorporate it into the broth.
Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg.
Reduce heat to low and keep warm until ready to serve.
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

[ellise]

Sicilian Harvest Salad

1/2 cup raisins
Boiling water
1 cup halved large seedless grapes
1 tablespoon diced dried apricots (1/4-inch dice)
1 1/2 tablespoons fried rosemary, recipe follows
1/4 large red onion, cut into small slivers
1 large lemon, juiced
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 large head radicchio, about 3/4 pound
2 cups loosely packed baby spinach
12 thin slices prosciutto or 1/4 pound sausage, grilled and cubed, optional
1 tablespoon pine nuts, toasted

Put the raisins in a small bowl and pour boiling water over them to cover.
Let stand until plump and soft, about 10 minutes.
Drain.
Put the raisins, grapes, apricots, rosemary and onion in a large bowl.
Add the lemon juice and stir in the olive oil.
Season with salt and pepper.
Separate the radicchio into leaves, saving the heart for another use.
Tear into bite size pieces and add to the dried fruit mixture along with the spinach.
Toss well. Divide among 4 plates and top with the prosciutto, if using. Scatter the pine nuts over the top.


Fried Rosemary:
Rosemary sprigs
Oil, for frying

Frying rosemary on the branch removes its slightly soapy, bitter flavor so you can use more. Heat 1-inch oil in a deep saute pan to 350° F.
Deep-fry the rosemary for 30 seconds and drain on paper towels.
Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil.
Mince and store in a clean, tightly sealed container.
Use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest and salt.

[ellise]

Stuffed Roasted Garlic and Blue Cheese Hamburgers

2 pounds ground chuck
Sea salt, preferably gray sea salt, and freshly ground black pepper
Garlic Paste, recipe follows
Blue Cheese
1 loaf good crusty bread, cut into 4 sections

Preheat the grill.
In a bowl, mix the meat.
Form 4 (3-ounce patties) by using a scoop.
Push them down and make little indentations in the middle to hold the flavors.
Place a teaspoon of garlic paste in the middle of each patty and add a little chunk of blue cheese tucked right on top of the garlic paste.
Add a good twist of black pepper.
Take another 3 ounce scoop of meat, make it flat in your hand and place right on top of the other half.
Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill.

Meanwhile:
Split the pieces of bread, and pull out some of the soft center to make a hole for the burger.
Place the bread face down on the grill to toast.
Place the burger in the bread, and top with your favorite condiments.


Roasted Garlic Paste:
1/2 cup extra-virgin olive oil
1 pound peeled garlic cloves, store bought
Gray sea salt and freshly ground pepper

Preheat the oven to 375° F.
Heat an ovenproof saucepan on the stovetop.
When it's hot, add the extra-virgin olive oil.
Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool.
When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms.
Store, tightly covered, in the refrigerator, for up to 1 week.

[ellise]

Roasted Autumn Vegetables

1 1/2 pounds small red potatoes
1 pound shallots (about 24), peeled and trimmed
5 tablespoons olive oil
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 garlic cloves, crushed
2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
Fresh thyme sprigs, for garnish, if desired

In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper, to taste.
Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375° F oven, shaking the pan every 5 to 10 minutes, for 25 minutes.
In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan.
Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender.
Discard the bay leaf and garnish the vegetables with the thyme sprigs.

[lynn]

yum, Ellise, that Harvest Salad sounds fantastic. I'd like the burgers and veggies too.

[braided-rug]

Is the raisins in the harvest salad actually sultanas for me? Are they black large sticky and flat, or plump and lighter and not sticky?

[ellise]

Yes ma'am they are

[Admin]

Pumpkin Pear Upside Down Gingerbread~

1 15- or 16-ounce can pear halves (juice pack)
1/4 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon light-colored corn syrup
1 1/4 cup all-purpose flour
1 1/2 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon finely shredded orange peel
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter
1/3 cup packed brown sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup mild-flavored molasses
1 cup whipped cream
DIRECTIONS
1. Preheat oven to 350 degrees F. Drain pears, reserving juice; set both aside. Combine melted butter, the 1/2 cup brown sugar, corn syrup, and 1 tablespoon reserved pear juice. Pour brown sugar mixture into a 10-inch round baking pan or a 10-inch ovenproof skillet.
2. Cut each pear half into a fan by making four or five lengthwise cuts starting 1/2 inch from the stem end of pear through the bottom. Arrange pears over syrup in pan with small ends to the center and rounded sides down. Set aside.
3. In a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking powder, and baking soda. Set aside.
4. In a medium mixing bowl beat together the 1/3 cup butter and the 1/3 cup brown sugar with an electric mixer on medium to high speed until fluffy. Add egg and beat well. Beat in pumpkin and molasses until combined.
5. Alternately add flour mixture and 1/3 cup of the reserved pear juice to pumpkin mixture, beating at low speed after each addition just until smooth. Carefully spoon over pears in pan. Spread mixture evenly with back of spoon.
6. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Using a narrow metal spatula, loosen cake from sides of pan. Carefully invert cake onto a serving plate. Serve warm, garnished with whipped cream. Cover and refrigerate any leftovers. Makes 10 servings

[Admin]

Pumpkin Creme Caramel~

1-1/3 cups sugar
6 eggs, beaten
1-1/2 cups canned pumpkin
2 5-ounce cans (1-1/3 cups) evaporated milk
1/2 cup sugar
2 teaspoons pumpkin pie spice
2 teaspoons finely shredded orange peel
2 teaspoons vanilla
Pomegranate seeds (optional)


Directions

Preheat oven to 325 degree F.

To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.

Place cups in two 2-quart square baking dishes. Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl. Pour the pumpkin mixture over caramelized sugar in cups. Place the baking dishes on the oven rack. Pour boiling water into the baking dishes around cups to a depth of 1 inch.

Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours.

To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard. If desired, garnish with pomegranate seeds. Makes 8 servings.

[Admin]

Pumpkin Bars~

2 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
1 15-ounce can pumpkin
1 2/3 cup sugar
1 cup cooking oil
3/4 cup chopped pecans (optional)
1 recipe Cream Cheese Frosting (recipe follows)
24 small pecan halves (optional)
DIRECTIONS
1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined. Stir in chopped pecans, if desired.
2. Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F. oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Top with pecan halves, if desired. Cut into squares. Store in refrigerator. Makes 24 bars.
Cream Cheese Frosting: In a medium bowl beat together one 3-ounce package cream cheese, softened; 1/4 cup butter or margarine, softened; and 1 teaspoon vanilla until fluffy. Gradually add 2 cups sifted powdered sugar, beating until smooth.

[Admin]

Pumpkin Nut Cups~


.
1/2 cup unsalted butter, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup canned pumpkin
1 large egg yolk
1 tablespoon half-and-half, light cream, or milk
4 teaspoon unsalted butter, melted
1 tablespoon rum or 1/4 teaspoon rum flavoring
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
1/2 cup coarsely chopped pecans
1/4 cup packed brown sugar
1 tablespoon unsalted butter, melted
1/8 teaspoon ground nutmeg

DIRECTIONS
1. In a medium mixing bowl beat the 1/2 cup butter and the cream cheese with an electric mixer until well mixed. Stir in flour. Divide dough into 24 balls, 1 inch in diameter, and press the dough evenly into bottom and up sides of twenty-four 1-3/4-inch muffin pans. Bake in a 325 degree F. oven for 10 minutes.
2. Combine the 1/2 cup brown sugar, the pumpkin, egg yolk, cream or milk, the 4 teaspoons butter, rum or rum flavoring, vanilla, cinnamon, and nutmeg. Spoon into warm prebaked cups.
3. Stir together pecans, 1/4 cup brown sugar, and 1 tablespoon butter; sprinkle over pumpkin mixture. Bake in the 325 degree F. oven 25 minutes. Cool in pans for 10 minutes. Loosen and remove cups from pans. Serve warm or cool. Makes 24.

[Admin]

Country Pumpkin Torte~

2 2/3 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cloves
1 cup shortening
1/4 cup full-flavored molasses
4 large eggs
1 cup milk
3/4 cup canned pumpkin
1 tablespoon grated fresh ginger
1 recipe Cream Cheese Frosting (recipe follows)
1 cup packed brown sugar
1 recipe Candied Orange Peel (recipe follows)(optional)
2 medium oranges
1 1/3 cup sugar
1/3 cup water
DIRECTIONS
1. Preheat oven to 350 degrees F. Grease and lightly flour three 9x1-1/2-inch or 8x1-1/2-inch round baking pans; set aside. Combine flour, baking powder, pumpkin pie spice, baking soda, salt, and cloves; set aside. In a large mixing bowl beat shortening for 30 seconds; beat in brown sugar and molasses with an electric mixer on medium to high speed until smooth.
2. Add eggs, one at a time, beating for 1 minute after each addition. In a small bowl stir together milk, pumpkin, and ginger. Add dry ingredients and pumpkin mixture alternately to beaten mixture. Beat on low speed after each addition until combined. Pour batter into prepared pans.
3. Bake for 22 to 28 minutes or until a wooden toothpick inserted near center comes out clean. (If all three layers won't fit in oven at the same time, or if you do not have 3 pans, cover one-third of the batter and chill up to 45 minutes before baking.) Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
4. To assemble: Place one cake layer on serving plate; spread with one-third of the Cream Cheese Frosting. Top with second layer cake; spread with one-third of the frosting. Top with third cake layer and remaining frosting. Arrange Candied Orange Peel on top, if desired. Makes 16 servings.
Cream Cheese Frosting: In a large mixing bowl beat one 8-ounce package softened cream cheese, 1/2 cup softened butter, and 2 teaspoons vanilla with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups sifted powdered sugar and 1 tablespoon lemon juice, beating well.
Add 2 cups additional powdered sugar, beating well. If necessary, beat in additional powdered sugar or lemon juice until frosting reaches spreading consistency.
Make-Ahead Tip: Prepare and bake cake layers as directed; cool completely. Place cakes on baking sheets and freeze until firm. Once firm, place cakes in 2-gallon freezer bags and freeze up to 3 months. Before serving, thaw cakes at room temperature several hours. Frost as directed.
Candied Orange Peel: Cut peels of oranges lengthwise into quarters, cutting just through the pulp to the surface of the fruit. Pry back the quartered peel with a spoon. Scrape away the soft, white part inside the peel. If white pith is left on, the peel will be bitter. Cut peel into 3/8-inch-wide strips. Wrap and refrigerate peeled fruit for another use.
In a 2-quart saucepan combine the 1-1/3 cups of sugar and the water. Cover and bring to boiling. Add orange peel strips. Return to boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, over medium-low heat. Mixture should boil at a moderate, steady rate over entire surface. Cook, stirring occasionally, for 15 minutes or until peel is almost translucent.
Using a slotted spoon, remove peel from syrup, allowing it to drain. Transfer peel to a wire rack set over waxed paper. Set cooked peel aside until cool enough to handle but still warm and slightly sticky. Roll peel in additional sugar to coat. Continue drying on rack for 1 to 2 hours.Store, tightly covered, in a cool, dry place for up to 1 week. Or, freeze for up to 6 months. Makes 48 pieces (about 2 cups

[Admin]

Pumpkin Pound Cake~

INGREDIENTS
1 cup granulated sugar
1 cup packed brown sugar
3/4 cup shortening
2 large eggs
2 1/2 cup all-purpose flour
2 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 15-ounce can pumpkin
1 cup raisins
1 cup chopped pecans or other nuts
1 cup chopped maraschino cherries
2 - 3 tablespoon orange juice (optional)
1 - 2 teaspoon coarse sugar (optional)
6 - 8 small maraschino cherries (optional)
DIRECTIONS
1. In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries.
2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Makes 14 to 16 servings.
Make-Ahead Tip: Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months

[lynn]

yum!!!