22:20 Sep 29 2011
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Some recipes for autumn
Potato, Leek and Vegetable Soup
serves about 6
2 leeks, washed and sliced (white and light green parts only)
3 cups onion, chopped
1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups diced carrot
1 cup chopped celery
1 red pepper, chopped
2 cloves garlic, chopped
2 cups Yukon gold potato, peeled and diced
7 cups chicken or vegetable broth
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon minced fresh rosemary
salt to taste
In
a large stockpot, melt butter and oil over medium-high heat. Add the
leeks and the onion; cook until slightly softened. Add carrots, celery,
red pepper and garlic. Lower heat and partially cover the stockpot. Cook
until leeks and vegetables are caramelized and tender, about 30-40
minutes.
Add the potato, chicken
broth and bay leaf. Bring to a boil, then reduce heat and simmer until
potato is tender and almost falling apart, about 15 minutes. Add the
pepper and rosemary.
Puree soup
with an immersion blender. Add salt and more pepper to taste. Top with a
dollop of sour cream, if your tummy can take it.
Duchesse Ghost Potatoes
Ingredients
* 2 pounds large potatoes
* 3 tablespoons butter, cut into pieces
* 3/4 cups milk
* 1 1/2 large egg yolks
* Small dark seeds or bacon bits for eyes
Directions
1. Peel
and quarter potatoes and in a large saucepan cover with salted cold
water by 2 inches. Bring water to a boil and simmer
potatoes until tender, about 15 minutes
2. While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.
3. Drain
potatoes in a colander and place in a bowl. With an electric mixer
beat in milk mixture, yokes and salt and pepper to taste.
4. Preheat oven to 400 F.
5.
On a parchment lined baking sheet, pipe potatoes close together into
mounds to form "ghosts" and garnish each mound with 2 seeds forghosts'
eyes. Potatoes may be made up to this point 1 day ahead and chilled,
covered loosely.
6. Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes
Serves 4 to 6
Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze
http://iammommy.typepad.com/i_am_baker/2011/09/baking-with-dine-and-dish
html
For the cake:
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 cup canned pumpkin
1 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
For the glaze:
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
2 tablespoons canned pumpkin
1/4 teaspoon cinnamon
2 tablespoons butter, melted and cooled
For the cake:
Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan (I use Pam
Baking spray). Add sugar and butter to a large mixing bowl. Beat on low
until light and fluffy. Slowly add the eggs, one at a time, and continue
mixing until well incorporated. Add the pumpkin, sour cream and vanilla,
mixing on slow speed until well blended.
While mixer is still going on slow, add the flour, one cup at a time. Next,
add the cinnamon, baking soda and salt. Blend until well incorporated. Pour
cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife
inserted into the center comes out clear.
For the glaze:
Place powdered sugar in a medium bowl. Slowly whisk milk into the
powdered sugar. Continue whisking until no lumps appear.
Continue whisking while adding vanilla, canned pumpkin, cinnamon and melted
butter. Once glaze is smooth, gently pour over the top of the Bundt cake,
allowing to drizzle down the side of the cake.
Slice, serve and enjoy.
Pumpkin Cheesecake Brownies
http://www.jasonandshawnda.com/foodiebride/archives/8426
Moist, rich brownies swirled with a pumpkin spiced cheesecake.
Ingredients
8 Tbsp butter
8 oz bittersweet chocolate, chopped
1 cup + 2 Tbsp sugar
4 large eggs
1 cup + 2 Tbsp flour
1/4 cup cocoa powder (Special Dark and dutch-process make a darker
brownie but unsweetened/natural works fine)
1/2 tsp baking powder
1/2 tsp salt
4 oz reduced-fat cream cheese, at room temp
1/2 cup canned pumpkin
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground all spice
1/4 tsp ground ginger
Instructions
Preheat oven to 350 degrees. Spray an 8-inch pan with baking spray.
In a large microwave safe bowl, melt butter and chocolate together,
stirring between 30-second cooking intervals. Whisk until completely smooth.
Whisk in 1 cup sugar and then add 3 of the eggs, one at a time, whisking
between each addition.
Whisk in the dry ingredients: 1 cup flour, cocoa, baking powder, and
salt.
Transfer batter to the greased pan and spread the batter evenly.
In a separate bowl, beat cream cheese and 2 Tbsp sugar until light and
fluffy, about 2 minutes.
Add the canned pumpkin and beat until thoroughly combined. Beat in the
egg and vanilla.
Add the 2 Tbsp flour and ground spices (alternately, you can use 1 1/2
tsp pumpkin pie spice in place of the 5 ground spices).
Using a spoon or rubber spatula, create wells in the top of the brownie
batter. Spoon the pumpkin cheesecake mixture into the wells. Use the tip of
a knife to swirl the chocolate and pumpkin together. (The two batters have
different consistency so use a swirl-and-fold motion to bring the chocolate
swirl to the top.)
Bake until a toothpick inserted in center comes out with a few moist
crumbs attached, 40-50 minutes. Cool in pan for 30 minutes before cutting
into 16 squares and serving.
Leftovers will keep in a covered cake plate for 3-4 days. They can also
be wrapped and frozen.
Notes
Yields: 16 servings
Pumpkin Soup
http://www.purevege.com/2011/09/hearty-pumpkin-soup.html
Half of a large pumpkin (about 2 liters in cubes)
Ghee/oil
Grated ginger (about 2 tbs, juice squeezed out)
Indian bay leaf
A good pinch of hing
A good pinch of black pepper or cayenne
1 short stick of cinnamon
3 cloves
3 whole green cardamoms
A pinch of turmeric
Salt to taste
Water (as much as it takes to barely cover the veggies)
Coconut milk (about 500 ml)
Ginger juice
Herbs for garnish if you like
Heat up ghee, sauté ginger and bay. (Remember to squeeze out and save
the ginger juice for a later use).
Add hing, black pepper, cinnamon, cloves and cardamom and sauté for a
short moment.
Add the pumpkin cubes, turmeric, salt and water.
Let it simmer until the pumpkin is soft.
Pick out the whole spices (bay, cinnamon, cloves and cardamom).
Mash the pumpkin with a mixer until smooth and silky.
Add coconut milk and bring it quickly to boil.
Remove from the stove and add the left over ginger juice.
Garnish with fresh herbs.
PUMPKIN SPICE MUFFINS
INGREDIENTS:
2/3 cup nonfat dry milk
6 tablespoons flour
1 teaspoon baking soda
sugar substitute to equal 12 teaspoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla
1/2 cup grated carrots or zucchini
4 Tablespoons raisins
DIRECTIONS
Preheat oven to 350 degrees. Combine sifted dry ingredients
in large mixing bowl and combine wet ingredients in a
separate bowl. Mix just until everything is incorporated -
batter should be lumpy. Overmixing can cause muffins to be
too tough. Bake 350 degrees for 20 minutes and serve warm.
Yield: 6 Muffins
COMMENTS
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