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Tag Archives: pumpkin empanadas

Timely, no. Tasty, yes.

Roasting Fresh Pumpkin

Uncle richard's 2014 party, pumpkin 007I’ll bet you didn’t know that pumpkins purchased in October to be used for autumn decor will last until past the end of February!  Don’t ask me how I know that. I’m a little embarrassed to admit that my family has been enjoying a beautiful assortment of Thanksgiving pumpkins, Christmas pumpkins, New Year’s pumpkins, and Valentine’s Day pumpkins.  Enough was finally enough.

I was ready to take my pumpkin to the next level.  Roasted pumpkin is part of my recipe repertoire with pumpkin empanadas, elegant creamy pumpkin soup with pepitas, pumpkin creme brulee, pumpkin waffles, pumpkin biscuits.  Did you guess that I’m a fan?

 Just for the record, pumpkins, when kept relatively cool and dry last a long damned time.  The flesh can then be roasted, packaged, and frozen in zip-locked bags with relatively little work.  Depending on the size of the pumpkin, take a large butcher knife or extra long, serrated bread knife to cut through.  Use a spoon to scrape out seeds and stringy bits.  Cut again to fit onto a cookie sheet. Arrange, skin side up on the cookie sheet.  Place in a 400° oven until the skin begins to wrinkle and a fork inserts easily  into the flesh.

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After roasting, these pumpkin bits have been flipped over to cool before scraping the flesh from the skin.

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Additional stringy bits can be removed easily once it has been roasted.

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The roasted flesh can easily be scooped out of the skin.

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I always transfer the roasted pumpkin into a 2-cup measure before transferring it to a zip-lock bag and labeling it.

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Labeling the package with the contents, amount, and date is helpful when pulling from the freezer for a recipe. Flattening out the contents before freezing allows for easy storage. Freeze flat on a cookie sheet then stack after contents are frozen. That prevents bags from sticking together during freezing.

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I set aside a little to make this wonderful batch of empanadas.

 
2 Comments

Posted by on February 26, 2014 in Recipes, Side Dishes, Sweet Things

 

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Ahhhh! Autumn!

marmalade, grinding meat, empanadas, 2014-2-16 040I love autumn.  It’s always been my favorite time of year.  I love the colors of fall.  The oranges, browns, yellows.  In South Texas, temperatures dip below the century mark and the humidity drops as the winds begin to trickle in from the north.  I always bring out my sweaters and boots.  When the thermometer heads south of 80 degrees, I’m there with turtlenecks and snuggly socks.  My favorite part of autumn, however, has always been having an excuse to cook up soups, breads, and anything made out of pumpkin.  Pumpkins make me happy.  I’ve accumulated an impressive  collection of sweet and savory recipes that feature my beloved squash.

The first day of fall is just around the corner.  However, I told my girls that once Labor Day has passed, we will no longer wear white shoes and we will begin eating pumpkin! We have already savored the cinnamony wonders of pumpkin waffles, pumpkin creme brulee, pumpkin empanadas and pumpkin soup.  You see, we are dipping into our coveted reserves that were painstakingly roasted and frozen in 2 cup amounts from last year’s bounty.  Pumpkins are part of my decor from the first of September until after Thanksgiving…… quite a bit after Thanksgiving if you must know.  Pumpkins can be kept until February or mid-March.  Don’t ask me how I know!  They are so easy to roast and freeze, there’s really no good reason to buy the canned stuff.

I’m gonna share a couple of my favorite pumpkin recipes.

Pumpkin Empanadas

makes 48

16 oz. cooked mashed pumpkin

1 cup light brown sugar

1 tbsp dark rum (optional, but why not!)

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/2 tsp. ground allspice

1 tsp. cinnamon

4 packages, rolled pie crust dough (2 crusts per box)

1 egg (beaten) or half and half

turbinado sugar for sprinkling

Preheat oven to 400 degrees.  Mix pumpkin with brown sugar, butter, rum and spices in a blender

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.  Divide each pastry crust into 6ths (in half, then in 3rds).

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 Roll each portion into a ball and flatten into a small circle, about 4 inches in diameter.

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Press against the pie plate to flatten the dough. The dough will stick to the pie plate but will peel off easily.

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 Spoon 2 tbsp. of the pumpkin filling into the center of the circle.

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Fold to form a turnover and seal the edges with the tines of a fork.

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 Cut vent in top to allow steam to escape.  Brush with beaten egg or cream and sprinkle with sugar.  Bake empanadas on a greased baking sheet (or use a Silpat).  Bake for 30 minutes or until nicely browned.  Cool on wire racks.

Elegant Creamy Pumpkin Soup

1/2 onion, chopped                                                1/8 tsp. ground ginger
2 carrots, chopped                                                 2 tsp. brown sugar
2 stalks celery, chopped                                        1 1/2 tsp. salt
olive oil                                                                  1/4 tsp. black pepper
32 oz. chicken stock                                              1/8 tsp. cayenne pepper
2 cups cooked pumpkin                                         1/2 cup whipping cream
1/2 tsp. cinnamon                                                 sour cream, salted pepitas

 In a large soup pot, saute onion, carrots, celery in olive oil until tender. Add chicken stock and bring to a boil. Simmer for about 15 minutes until veggies are tender. Add pumpkin and spices. Puree with immersion blender. Continue to simmer for a few minutes. Add whipping cream. Stir. Complement with sour cream and pepitas.
Serves 6-8
 

Pumpkin Creme Brulee

Serves 6

2 cups low-fat milk

1/2 cup pureed, cooked pumpkin

1/2 cup brown sugar (plus extra for caramelizing)

4 eggs, lightly beaten

2 tbsp. vanilla

1 1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground ginger

Preheat oven to 350 degrees.  Combine milk, pumpkin, brown sugar, eggs, vanilla, and spices.  I use a blender so the pumpkin is smooth and I can just pour directly into 6 dessert cups  Place in a 9 x 13 baking pan. Pour hot water into the pan so water is halfway up the cups.  Bake for 45 to 50 minutes.  Remove from the baking pan and let cool.  Chill for 4 to 24 hours.  Sprinkle each with a spoonful of brown sugar.  This is where it gets fun!  If you have a culinary torch, then torch the sugar until it bubbles.  This can also be accomplished under the broiler.  Watch it closely so it doesn’t burn!  Nothing is better than breaking through that delicious crust of caramelized sugar to reveal the cool spicy layers of pumpkiny goodness.  The custard should create several different layers.  It’s all good!

 
6 Comments

Posted by on September 18, 2012 in Recipes, Sweet Things

 

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