Pumpkin Walnut Butter
Makes 5 cup jars
Ingredients:
3 1/2 cups canned pumpkin
1 cup toasted chopped walnuts
1 tablespoon pumpkin pie spice
4 1/2 cups sugar
1 box Surejell fruit pectin
1/2 teaspoon margarine or 1/2 teaspoon butter
Recipes
Pumpkin Waffles with Warm Cinnamon Apples
Ingredients for the waffles:
2 Eggs
1/2 Cup Canola Oil
2/3 Cup Firmly Packed Brown Sugar
1/2 Cup Cooked Pumpkin or Butternut Squash *
1 Tbsp Maple Syrup
1 1/4 Cup Water
1/2 tsp Vanilla
2 1/4 Cups Flour
1 Tbsp Baking Powder
1 tsp Cinnamon
1/2 tsp Freshly Ground Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Salt
1/4 tsp Ground Cloves
Directions:
Beat the eggs, oil and sugar together. Blend in the pumpkin, maple syrup, water and vanilla.
Pumpkin Stuffing & Sausage Stuffing with Fennel and Roasted Squash
Recipe by Denise Warren, FarmandFableMusings.Blogspot.com
Pumpkin Stuffing
(Make chili and cornbread a few days before Thanksgiving so you have stale cornbread for this recipe.) Adapted from recipe of Dean Fearing, Mansion at Turtle Creek, Dallas, TX
6 servings
Pumpkin Slices in Syrup
Ingredients:
2 lb Pumpkin or Butternut Squash
4 Cups Sugar
2 Cups Water
1 tsp Lemon Juice
Directions:
Remove the peel, seeds and stringy fibers from the pumpkin and discard. Cut the flesh into bite sized pieces no larger than 2 inches.
Combine the sugar, water and lemon juice in a sauce pan and bring to a boil. Reduce the heat to medium, add the pumpkin slices and cook for 20 minutes or until fork tender.
Polenta with Goat Cheese, Shallots and Greens
Ingredients:
2 Cups coarse-ground polenta (not instant)
4 Cups homemade stock, chicken, turkey or vegetable
6-8 large shallots, cut in wedges
4 oz goat cheese (I used a goat queso blanc)
2 large bunches of greens (spinach, dandelion, tatsoi, kale, chard), about 12 oz roughly chopped
Pear Tart with Goat Cheese, Rosemary & Honey
Ingredients:
1 sheet of frozen puff pastry, thawed
2 pears, cut into 1/4-inch slices
1/4 cup lemon juice
4 ounce goat cheese
Sugar
Honey
Fresh cracked pepper
Fresh rosemary leaves, chopped
Parchment paper
Directions:
Preheat the oven to 450° F. Line a cookie sheet with parchment paper.
Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.
Pea Shoot, Celeriac, Apple and Hazelnut Salad
Serves 4
Ingredients:
2 large tart green apples
1 medium celeriac
Medium handful of pea shoots, about 1 oz
1/4 cup toasted and chopped hazelnuts
for the dressing:
1 tsp apple cider vinegar
1 TBS hazelnut oil
salt and pepper to taste.
Parsnip Fries with Roasted Garlic Aioli
Ingredients:
1 lb Parsnips
2 Tbsp Extra Virgin Olive Oil
1 tsp Fresh Thyme – stems removed
Salt & Pepper
Directions:
Preheat the oven to 450 degrees.
Remove the tops of the parsnips and discard.
Pan-Seared Pork Chops with Roasted Apples, Squash & Brussels Sprouts
Ingredients
- 1 large Granny Smith apple, cored and chopped
- 1 pound Brussels sprouts, trimmed and halved
- 1-1/2 cups peeled and chopped butternut squash
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon chopped fresh sage
Orzotto with Sausage, Fennel & Collard Greens
Ingredients:
1 Qt Water
1/2 Lb Orzo Pasta
2 Tbsp Olive Oil
1/2 Onion – sliced pole to pole
1/2 Fennel Bulb – thinly sliced lengthwise
2 Pork Sausages – casings removed
1 Bunch Fresh Collards (Spinach, Kale, or other leafy green vegetable)
- rinsed, stems removed and coarsely chopped
2 Tbsp Unsalted Butter
1/4 Cup Pecorino Cheese - grated
Salt & Pepper