Pumpkin countdown #4

Pumpkin Spice Cupcakes 
Yield: 12
Prep time: 15 minutes
Cook time: 25 minutes
Cooling time: 1 hour




        Happy Halloween everybody. As the final installment of our pumpkin countdown we wanted to give you a sweet treat with no tricks. Our pumpkin cupcakes are full of flavor but not dense like pumpkin bread, we balance sweetness with the classic autumn spices, and top them with a tangy cream cheese frosting. Preset them at your costume party and no one will be disappointed.

Ingredients
1 1/2 cups AP flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground clove
1/2 tsp ground allspice
3/4 cup brown sugar
3/4 cup granulated sugar
3/4 cup butter, melted
3 eggs
1 cup pumpkin puree

Procedure
1. Preheat the oven to 350 degrees F. In a large mixing bowl combine the flour, baking soda, baking powder,salt,  and all the seasonings.
2. In the bowl of a stand mixer fitted with the whisk attachment combine the brown and white sugar. Pour in the melted butter and whisk on medium speed until sugar is fully incorporated, about 1 minute.
3. With the mixer on medium speed add the eggs in one at a time, fully incorporating each before adding the next . After all the eggs are fully incorporated add the pumpkin and whisk 1 more minutes.
4. Turn the mixer to low speed and slowly add in the flour mixture. Whisk until the flour is fully incorporated, about 2-3 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula, incorporating any flour left on the edges.
5. Line a 12-well muffin tin with paper liners and divide all the batter evenly among each well. Place on the middle rack of the oven and bake for 12 minutes. Now rotate the pan 180 degrees and cook until a toothpick inserted in the center comes out clean, another 10-15 minutes.
6. Remove the cupcake pan from the oven and allow to cool for 10 minutes until able to handle. Now remove the cupcakes from the pan and allow to cool fully, at least 1 hour, before frosting.

Pumpkin Cream Cheese Frosting
Yield: 2 cups
Prep time: 10 minutes

Ingredients
3/4 cup cream cheese
5 Tbsp butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup pumpkin puree

Procedure
1. Place the cream cheese in the mixing bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 1 minute to soften the cream cheese.
2. Add in the softened butter 1 tablespoon at a time until all is well incorporated. Reduce the speed to low and slowly add in the powdered sugar, whisking until well incorporated and smooth.
3. Scrape down the sides of the bowl with a rubber spatula and return the mixer to medium speed. Add in the vanilla, cinnamon, and pumpkin mixing until just combined about 1 minute.


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Pumpkin Countdown #3

Pumpkin Risotto 
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 45 minutes




     Creamy, rich, and luxurious risotto is a dish many people only enjoy in restaurants, but with a few simple techniques this classic can be created at home. This pumpkin risotto features the star ingredient in two ways by using roasted diced pumpkin  and puree. It is finished with nutty Parmesan cheese and sage butter to give it its prized silky texture and the taste of autumn.

      Risotto is made with Arborio rice which is an Italian short grain rice with a very high starch content. The basic ratio for using Arborio rice and creating risotto is 1 part rice to 4 parts liquid. The liquid is added slowly as the rice is constantly stirred with a wooden spoon to draw out the starch and create the creamy texture. Arborio should not be overcooked into a gluey texture though. The final product should have a thickness but also flow freely and the rice should be cooked through but still have a slight chew to it. The best way to test for consistency is to draw the spoon along the bottom of the pan, if the rice slowly flows back into the empty space it is perfect if it stays in place then add a little liquid to loosen it. With a little practice risotto will be on your dinner menu every week.

Ingredients
1 Tbsp Veg oil
1 medium onion, 1 cup diced
1 Tbsp garlic, minced
1 cup Arborio rice
1/2 cup pumpkin puree
4 cups Chicken stock or Vegetable stock
2 cups fresh pumpkin, peeled and 1/2 inch dice
1 Tbsp salt
1 tsp ground pepper
4 Tbsp butter
1 Tbsp fresh sage, minced
1/2 cup grated Parmesan

Procedure
1. Begin by preheating your oven to 400 degrees F. Then pour the oil into a deep saute pan and heat it oven medium heat. In a sauce pot add the stock and bring it to a simmer over medium heat.
2. Once the oil is hot add the onions to the pan and saute until they have slightly turned golden and become fragrant, about five minutes. Then add the garlic and cook another 30 seconds
3. Add the rice to the pan and stir to combine with the aromatics and oil. Toast the rice for 2-3 minutes until it gives off a nutty aroma.
4. Add the puree,1 cup of the hot stock,and the salt and pepper to the pan, stir to incorporate. Now that the first batch of liquid is in it is time for patient stirring. Keep the rice moving slowly to release the starch and absorb the liquid, cook until all the liquid is absorbed then add in another cup of liquid and continue until all the stock is gone.
5. After adding the first batch of liquid take the diced pumpkin and toss it in one tablespoon of vegetable oil. Lay it out in an even layer on a baking sheet and roast in the oven for about 30 minutes. The pumpkin should be done about the same time as the rice.
6. By now the third batch of liquid should be ready to go in. In a separate small saute pan add the butter and melt it over medium heat. Once melted cook it for an additional 2-3 minutes until it begins to turn dark gold, add the sage and turn off the heat. Set aside for using at the end of the dish.
7. Once all of the stock has been incorporated into the rice it should appear creamy and thick. To finish the dish stir in the roasted pumpkin and the freshly grated cheese. Turn off the heat and add the sage butter, taste for seasoning and serve.

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Pumpkin Countdown #2

Pumpkin Bisque with Bacon and Apple
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 30 minutes




       For the second leftover pumpkin recipe we created a pumpkin bisque for those chilly Autumn nights. Our soup is finished with cream creating a beautifully rich and silky texture. The cinnamon and sage bring the essence and aroma of the season into your kitchen.

Ingredients
4 strips bacon, 1/2 cup diced
1 Tbsp garlic, minced
1 cup onion, diced
1 cup apple, peeled and diced
3 cups pumpkin puree
1 1/2 cup water
1 cup heavy cream
1 Tbsp salt
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp fresh grated nutmeg
1 sprig sage

Procedure
1.In a large sauce pot add the diced bacon and saute over medium heat for five minutes. Once the fat has rendered out and the bacon has crisped remove the bacon with a slotted spoon and reserve for later.
2. Raise the heat to high and add the minced garlic, diced onion, and diced apple to the pot. Saute for five minutes until the onion has turned golden and the apple has released its juice.
3. Once the vegetables have sauteed add the pumpkin puree and both liquids, stir to combine. Add in the salt, sugar, cinnamon, nutmeg, and whole sprig of thyme.
4. Lower the heat and simmer the soup for 30 minutes. Turn off the heat and remove the pot from the stove. Remove the sprig of thyme and pour the soup into a blender.
5. Blend the soup on high until a smooth texture is achieved. Taste for seasoning, garnish with reserved crispy bacon, and serve.

Chef's Note
     The bacon can be left out of this recipe and replaced with an extra tablespoon of salt to make it a great vegetarian dish.

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Pumpkin Countdown #1

The Pumpkin Countdown

      With fall in full swing the leaves are changing to red and gold, hot apple cider is flowing, and pumpkins are abundant. October is unofficially pumpkin month and the same sugar pumpkins you carve can be turned into endless new dishes.

      The RMR chefs are using pumpkin leftovers as the star ingredient in a recipe countdown to Halloween. For the next four days we are posting a recipe using some portion of the pumpkin. First things first though, whenever you carve a pumpkin there is always a pile of seeds and pulp sitting next to the carving. Instead of just throwing that out or adding it to the compost pile why not make a delicious snack. 

Roasted Pumpkin Seeds

Yield: 1 1/2 cup

Prep time: 10 minutes

Cook time: 45 minutes

      Pumpkin seeds are an addictive snack for anytime of the day and are a great addition to any Halloween treat table. The seasoning can be changed for any occasion or palate from simple salted, spiced, or even sweet.We like them with a little kick so here is the recipe for Spicy Roasted Pumpkin Seeds.

Ingredients

1 1/2 cup pumpkin seeds, interior of 1 medium sized pumpkin

1 Tbsp salt

1 tsp garlic powder

1/2 tsp cayenne pepper

1/2 tsp chili powder

Procedure

1. The important step in this recipe is to prepare the seeds for roasting. After removing them from the pumpkin place the seeds and attached flesh into a colander. Wash the seeds and separate out all of the pulp, it is important to remove as much as you can so you are only left with seeds. 

2. Lay the seeds out on paper towel to dry, then pour them into a bowl. Add the seasonings to the bowl and toss to coat all the seeds evenly.

3. Lay out on a baking sheet and bake in a preheated oven at 300 degrees F for 45 minutes until dried and light golden brown.

      Another basic usage for pumpkin is turning it into puree. Pumpkin puree is used in almost every baking preparation calling for pumpkin and many savory dishes too. Pumpkin puree is an expensive product though and can be easily produce at home, so why not?

Pumpkin Puree                                                 Yield: 2 cups                                                                               Prep time: 10 minutes                                                                Cook time: 45 minutes

      This is as simple as cooking the pumpkin and creating the correct texture, since it can be used in savory or sweet dishes though the seasoning is adjusted accordingly. On top of additions to larger dishes pumpkin puree can be served as a side dish to stand on its own instead of a vegetable or starch component.

Ingredients

1 medium or 2 small sugar pumpkins

1 tsp veg oil

(1 tsp salt or 1 tsp sugar)

Procedure

1.Preheat the oven to 400 degrees F.

2. Half the sugar pumpkin and remove the seeds, saving them for a snack later. Once cleaned rub the inside flesh and outside skin with a little vegetable oil and sprinkle with salt.

3.Place the pumpkins flesh side down on a baking sheet and roast in the oven for 45 minutes or until the flesh is tender. 

4. Remove the pumpkins from the oven and allow to cool. Once they can be handled scoop out the flesh with a spoon and place in either a blender or food processor. Add the 1 tsp of oil and if making a sweet puree add sugar and if making a savory add the salt. 

5. Blend until smooth and seasonings are incorporated.  

Chef's Note

      When serving the Pumpkin puree as a side dish you can flavor it to fit any dish or style of the meal. It can be sweetened with warming spices of cinnamon or nutmeg or add some fresh herbs for earthy notes like sage and thyme. 

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Vegetarian Pumpkin and Kale Soup

Vegetarian Pumpkin and Kale Soup
Yield: 4 servings
Prep time: 20 minutes
Cook time: 40 minutes




     Recently we were contacted by Shoshana H looking for a a new Autumn soup that included pumpkin. We developed a great vegetarian soup that is packed with flavor and seasonal vegetables like pumpkin and kale. We enhanced the soup by using an Indian spice blend called garam masala that adds the warming affects of cinnamon and the spice of coriander and cumin. Try this soup on a cold fall night and tell us what you think.

Ingredients
3 cups pumpkin, peeled and diced 1/2" cubes
1 Tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1 1/2 tsp Garam Masala
1 medium onion, 1 cup diced
1 clove garlic, 1 tsp minced
4 cups rough chopped kale
1 can Great white northern beans, drained
1 quart vegetable stock
1 tsp salt
1/2 tsp Garam Masala

Procedure
1. Prep the pumpkin by cutting it in half and removing the seeds. (these can be saved and roasted for a garnish or great snack) Then peel the outside skin of the pumpkin and dice the flesh into 1/2 inch cubes.
2. In a large bowl combine the pumpkin with the olive oil, salt, pepper, and garam masala. Toss to coat all the pumpkin well, then lay out in a single layer on a sheet tray and roast for 20 minutes in a preheated 400  degree oven.
3. While the pumpkin is cooking prep the other vegetables by dicing the onion, mincing the garlic, and cleaning and chopping the kale.
4. Half way through the pumpkin roasting take out the sheet tray and stir the pieces to equally brown them on all sides.
5. Heat a tablespoon of oil in a large pot over medium heat. Add the onions and garlic and saute for five minutes until golden brown and softened. Now add the kale and cook for another five minutes until it has wilted and darkened in color.
6. Remove the pumpkin from the oven and add it to the pot, pour in the drained can of white beans, and vegetable stock.Season with another 1 Tbsp of salt and 1/2 tsp of garam masala.  Stir to combine and simmer on low heat for 20 minutes.
Serve with some crusty bread or in a sourdough bread bowl

Chef's Note
      Garam Masala is a blend of spices used in Indian cuisine, it is available at specialty food stores or Indian markets. The spice blend is perfect for this recipe because it contains the classic Autumn warming spices like cinnamon and clove but is also complex and adds a depth of earthiness to the soup. If you can't find garam masala in a store it is easy to make a simple blend at home. Combine 4 Tbsp ground coriander, 1 Tbsp ground cumin, 1 Tbsp black pepper, 1 tsp ground cumin, 1 tsp ground ginger, 1/2 tsp ground cardamom, 1/2 tsp ground cinnamon,1 /2 tsp ground clove, 1/2 tsp ground bay leaf.

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