I have never really thought about making pumpkin butter before. In fact, I only just tried apple butter for the first time about a month ago. I guess I’m really behind the curve on this fruit butter stuff. I actually had to do some research about what to use pumpkin butter on. The serving suggestions for pumpkin butter that I have read say it is a great all-purpose spread. You can spice up your breakfast by spreading it on toast, pancakes or muffins. For a quick appetizer, spread it on toasted bread with slices of your favorite cheese.
SPICED PUMPKIN BUTTER
Prep: 15 min.
Cook: 25 min.
4 cups Pumpkin Puree or two 15-oz cans pumpkin
1-1/4 cups pure maple syrup
½ cup apple juice
2 Tbsp. lemon juice
2 tsp. ground ginger
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
Chopped hazelnuts (optional)
1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving ½-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
3. To serve, top with chopped nuts.
Makes 4-1/2 cups
Enjoy!
The Creative Cook
Thursday, October 22, 2009
Wednesday, October 21, 2009
Pumpkin Month - Parmigiano Pumpkin Soup with Frizzled Prosciutto
If your idea of pumpkin is sweet, if you think it should be seasoned only with nutmeg, clove, cinnamon, and sugar, then get ready to change your mind. This savory, creamy, pungently cheesy pumpkin soup is seasoned with garlic and Parmesan, and with the frizzled threads of crisped prosciutto. Serve it as a first course before a roast (it makes an inspired appetizer for Thanksgiving), or for lunch with someone you’re dying to impress.
PARMIGIANO PUMPKIN SOUP with FRIZZLED PROSCIUTTO
INGREDIENTS:
2 tbs. extra-virgin olive oil
2 ozs. Thinly sliced prosciutto, cut into thin strips
1 large onion, cut into 1/8 inch dice
3 cloves garlic, minced
1 can (about 28 ozs.) 100% pure pumpkin
2 quarts vegetable or chicken broth
1/8 tsp. ground nutmeg
1 tsp. kosher salt
¼ tsp. ground white pepper
½ cup cream (at least 10% fat)
½ cup freshly grated Parmigiano-Reggiano cheese
2 tbs. chopped fresh Italian (flat-leaf) parsley
COOKING INSTRUCTIONS:
1. Heat the oil in a large deep skillet over medium-high heat. Add the prosciutto, and sauté until crisp and frizzled. Remove with a slotted spoon and reserve.
2. Reduce the heat to medium, add the onion to the skillet, and sauté until tender (do not brown). Add the garlic and cook for a few seconds, until aromatic. Stir in the pumpkin, broth, nutmeg, salt, and pepper, and bring to a boil. Transfer to a 5-to 6- quart slow cooker, cover and cook for 3 to 4 hours on high, or 6 to 8 hours on low.
3. Stir in the cream and Parmesan, and heat through, about 5 minutes. Stir in the parsley. Ladle into bowls, garnish with frizzled prosciutto and serve.
WHAT ELSE:
Even though the length of cooking time for this soup would make it possible to use fresh pumpkin instead of canned, I advise you not to. Libby’s canned pumpkin (the most commonly available brand) is made from a specially cultivated strain of pumpkin designed for cooking. It is richer, creamer and tastier than any fresh pumpkin you can purchase.
If you don’t have prosciutto, you can substitute 3 slices bacon, cut into thin strips.
Feel free to alter the type of cheese to fit your taste or what you have on hand. Any smoked cheese would be delicious in this soup, and other grating cheeses, like Asiago or Romano, are easily substituted.
American Lifestyle Magazine
October 2009
PARMIGIANO PUMPKIN SOUP with FRIZZLED PROSCIUTTO
INGREDIENTS:
2 tbs. extra-virgin olive oil
2 ozs. Thinly sliced prosciutto, cut into thin strips
1 large onion, cut into 1/8 inch dice
3 cloves garlic, minced
1 can (about 28 ozs.) 100% pure pumpkin
2 quarts vegetable or chicken broth
1/8 tsp. ground nutmeg
1 tsp. kosher salt
¼ tsp. ground white pepper
½ cup cream (at least 10% fat)
½ cup freshly grated Parmigiano-Reggiano cheese
2 tbs. chopped fresh Italian (flat-leaf) parsley
COOKING INSTRUCTIONS:
1. Heat the oil in a large deep skillet over medium-high heat. Add the prosciutto, and sauté until crisp and frizzled. Remove with a slotted spoon and reserve.
2. Reduce the heat to medium, add the onion to the skillet, and sauté until tender (do not brown). Add the garlic and cook for a few seconds, until aromatic. Stir in the pumpkin, broth, nutmeg, salt, and pepper, and bring to a boil. Transfer to a 5-to 6- quart slow cooker, cover and cook for 3 to 4 hours on high, or 6 to 8 hours on low.
3. Stir in the cream and Parmesan, and heat through, about 5 minutes. Stir in the parsley. Ladle into bowls, garnish with frizzled prosciutto and serve.
WHAT ELSE:
Even though the length of cooking time for this soup would make it possible to use fresh pumpkin instead of canned, I advise you not to. Libby’s canned pumpkin (the most commonly available brand) is made from a specially cultivated strain of pumpkin designed for cooking. It is richer, creamer and tastier than any fresh pumpkin you can purchase.
If you don’t have prosciutto, you can substitute 3 slices bacon, cut into thin strips.
Feel free to alter the type of cheese to fit your taste or what you have on hand. Any smoked cheese would be delicious in this soup, and other grating cheeses, like Asiago or Romano, are easily substituted.
American Lifestyle Magazine
October 2009
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