Pump it up with pumpkin recipes

PUMPKIN-BUTTERMIK PANCAKES

3 cups flour

3 tablespoons sugar

3 teaspoons baking powder

1 1/2 teaspoon baking soda

3/4 teaspoon salt

3 cups buttermilk

1/2 cup milk

3 eggs

3 ounces butter, melted

2 cups Homemade Pumpkin

Puree (see below)

Butter

Whisk flour, baking powder, baking soda and sugar together in a bowl. Add eggs, buttermilk, milk and butter; stir just until ingredients incorporated. Fold in pumpkin.

Melt butter in medium-hot skillet and pour some batter in. Cook on one side till batter firms up and bottom browns; flip to brown other side. Makes about 24 pancakes.

HOMEMADE PUMPKIN PUREE

3 Long Island Cheese

pumpkins peeled, seeded

and chopped

2 tablespoons cinnamon

1/2 tablespoon fresh grated

nutmeg

1/2 tablespoon allspice

2 cups orange juice

1 cup Grand Marnier

1 cup brown sugar

2 sticks (8 ounces) butter

Brown butter in a large pot. Add pumpkin and cook for 5 minutes on low heat. Add cinnamon, nutmeg, allspice and brown sugar and cook for another 5 minutes until caramelized and well-coated.

Remove pumpkin from pan and deglaze pan with Grand Marnier; when that is almost reduced, add orange juice. Cover for about 20 minutes or until pumpkin is soft to the touch. Cool down, then puree in blender.

Excess puree can be used in breads or soups; freeze for up to one year. Makes about 8 cups puree.

Source: Chef Rafael Gonzalez, Four Seasons Hotel Philadelphia.

PUMPKIN BREAD PUDDING

1 recipe Pumpkin Bread (see below)

1 1/2 cups milk

1 1/2 cups heavy cream

1/2 cup pumpkin puree

1/2 vanilla bean (optional)

1 teaspoon vanilla (increase to 2 teaspoons if omitting the

vanilla bean)

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 cup sugar

1/2 cup light brown sugar

4 whole eggs

3 egg yolks

Preheat the oven to 300 degrees. Toast the pumpkin bread cubes in the oven until they are crispy, but not burned, about 10-15 minutes. Place in a large bowl and set aside.

Combine the heavy cream, milk, vanilla and salt in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl, mix together the eggs, yolks and sugar.

Remove the milk from the heat and slowly temper the eggs with the hot milk, whisking as you combine the two. Whisk in the cinnamon and nutmeg. Strain through a fine mesh sieve.

Pour the liquid over the bread cubes in a large bowl. Let sit for about 1 hour to completely soak all of the bread with the liquid.

Preheat the oven to 350 degrees. Grease an 8-by-8-inch baking dish with either nonstick baking spray or butter. Place the soaked bread cubes in the prepared baking dish and gently press to create an even layer on top.

Bake in the preheated oven until the custard is set and bread is puffed and golden brown on top, about 40 minutes. Makes 8-10 servings.

PUMPKIN BREAD

1 1/2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 cup plus 2 tablespoons unsalted butter, melted

1 cup granulated sugar

1 egg

1 egg yolk

1/2 teaspoon vanilla extract

1 1/4 cup pumpkin puree

1/2 cup chocolate chips, optional

Prepare a 12-by-8-inch jelly roll pan with a nonstick baking mat or parchment and nonstick spray.

Combine flour, salt and baking soda in a bowl. Reserve.

In the bowl of a standing mixer fitted with the paddle attachment, cream butter and sugar until smooth. Add the egg and egg yolk, one at a time, and mix until incorporated. Scrape after each addition. Add the pumpkin puree and vanilla; mix until completely incorporated.

Add in the reserved dry ingredients, mixing only until just combined. Fold in the chocolate chips.

Spread the batter evenly on the prepared baking sheet. Bake at 350 degrees until golden, about 10-15 minutes. Cool completely at room temperature, then chill in the refrigerator until firm, at least 2 hours. Cut into cubes.

Source: Monica Glass, pastry chef, 10 Arts Bistro & Lounge.

PUMPKIN FETTUCCINE

Pasta:

5 cups "00" (extra-fine) flour

1 tablespoon salt

1 tablespoon cinnamon

4 extra-large eggs

1 cup (about half) 15-ounce can pureed pumpkin

1 tablespoon water

Mix flour, salt and cinnamon thoroughly. In a separate bowl, beat eggs with water and pumpkin puree.

Mound the flour mixture in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg mixture. Using a fork, begin to incorporate the flour, starting with the inner rim of the well. As you incorporate the egg mixture, keep pushing the flour mix up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using your palms. Add more flour in 1/2-cup increments if the dough is too sticky; add a little water if it is too dry. Once the dough is a cohesive mass, remove from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll out and cut into fettuccine.

Note: Do not skip the kneading or resting portion of this recipe; they are essential for a light pasta.

Sauce:

1 parsnip

2 cups vegetable oil

5 thick slices of pancetta, cut into 1/4-inch cubes

1 tablespoon fresh sage, cut in thin strips

(chiffonade)

5 tablespoons butter (unsalted)

1 small butternut squash (or use precut/peeled

squash)

2 tablespoons olive oil

1 leek, washed thoroughly, halved lengthwise

and cut into small slices

3 cups baby arugula

Truffle oil

Pecorino Romano

Salt and pepper

Peel parsnip and slice into thin rounds (use a mandolin if you have one). In a small saucepan, heat oil until it starts to shimmer. (It's ready when you take a drop of water and flick it into the oil and it sizzles.)

Drop the parsnip coins into the hot oil, frying them until golden brown all over. Stir them constantly so they do not stick together. When parsnips are golden, remove and place on a dry towel with a slotted spoon. Discard oil.

Peel and cut the butternut squash into 1-inch cubes, discarding seeds. Toss with olive oil and salt and pepper. Place on a baking sheet and bake in the oven at 350 degrees until tender (approximately 30 minutes).

Bring your pasta water to a boil and season with salt. Meanwhile, heat a large sauté over medium high heat. Add butter and pancetta and let the butter brown and start to crisp up the pancetta. When the butter is golden and bubbling, add the sage and leeks. Cook on medium heat for 2 minutes (stir, being careful not to let butter burn). Add the squash and season with salt and pepper to taste. Turn off the heat. Add the arugula (do not toss).

Drop your fresh pasta into the water. The fettuccine only takes about 2 minutes to cook. Once the pasta is cooked, pull it out of the water and add it straight to the pan, tossing it with the other ingredients.

Portion the pasta into bowls and drizzle with truffle oil. Top with the crispy parsnips, and shave a little pecorino on top. Serves 4-6.

Source: Chef Mackenzie Hilton, Mercato.