10/03/2011

Happy October! {pumpkin recipes}

Happy Monday darlings!
I was going to post about something
entirely different today but it's October!
And it's Fall!  And I love this time of year 
So I thought what better way to celebrate than with pumpkins...
 
Here are 3 deliciously unexpected pumpkin recipes 



Pumpkin Ice Cream

Ingredients
·         1 1/2 cups whole milk
·         1 cup heavy cream
·         1/3 cup plus 2 tablespoons granulated sugar
·         1 teaspoon freshly-grated ginger
·         1/2 teaspoon ground cinnamon
·         1 cinnamon stick
·         1/2 teaspoon freshly-ground nutmeg
·         1/4 teaspoon kosher salt
·         5 large egg yolks
·         1/4 cup packed dark brown sugar
·         1/2 teaspoon vanilla extract
·         3/4 cup canned pumpkin puree

Directions
·    Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl inside it. Set a mesh strainer over the top.
·    In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam.
·    Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
·    Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF.
·    Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
·    Whisk in the vanilla and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions. 



Pumpkin Fudge

Ingredients
·         3 cups granulated white sugar
·         3/4 cup melted salted butter
·         2/3 cup evaporated milk
·         ½ cup canned pure (unsweetened) pumpkin
·         2 Tablespoons light corn syrup
·         1 teaspoon pumpkin pie spice
·         One 12-ounce package white chocolate morsels (chips)
·         One (7-ounce) jar marshmallow crème
·         1 cup chopped pecans, toasted (optional)
·         1 teaspoon vanilla extract

Directions
·    Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.
·    Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
·    Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
·    Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.



Pumpkin Pasta

Ingredients
·         1 1/2 pounds pumpkin, peeled, seeded, and chopped
·         1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
·         3 large garlic cloves, chopped
·         1/2 cup ricotta
·         1/2 cup grated Parmigiano-Reggiano
·         1 1/2 teaspoons finely chopped fresh sage, plus 4 large whole leaves
·         1/4 teaspoon salt, plus more to taste
·         1/2 teaspoon freshly ground pepper, plus more to taste
·         1 package (8-ounce) oven-ready lasagna sheets
·         6 tablespoons unsalted butter

Directions
·    Preheat oven to 350°F.
·    Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
·    Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
·    Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
·    Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface.
·    Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
·    Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes.
·    Cook butter and sage leaves in small skillet over medium-high heat until golden-brown.
·    Drizzle over pumpkin cannelloni and serve immediately.

****
Hope you enjoy this pumpkin feast!
If you make any of these dishes please do let me know

How did you celebrate the first weekend in October?
I got lots accomplished and even squeezed in an OOTD shoot!
Stay tuned for it on Wednesday!

Here's to a delicious day,

14 comments:

Viviana said...

Great recipes! Thanks for sharing :)

fashiontruffles.blogspot.com

fancyfunction said...

These look great! Had pumpkin ice cream for the first time a few weeks back - yum! We spent the first days of Oct. pumpkin picking and Halloween decorating. :)

Kristin said...

That pumpkin pasta makes me want to throw a dinner party!

howsheflowers said...

Great, now I have to go get an ice cream maker... thanks a LOT.

(just kidding. so excited!)

Metch said...

I will let you know how my pumpkin pasta turns out. I can't wait!

Love your blog...How football Inspires My Style...LOVE IT!

Visiting from Lady Bloggers.

www.mindogandmetch.com

Mae said...

@fancyfunction, I've never tried pumpkin ice cream...I can't wait. And pumpkin picking/fall decorating sounds *perfect*!

@Kristin, isn't a great idea for a dinner party?! seems easy enough

@howsheflowers, HAHA! love it. invite me for some ice cream please!

@Metch, thank you! so sweet of you...I'm happy you stopped by! Yes please do let me know about the pumpkin pasta, I really want to try it too!

xoxo

Tina said...

omg.. pumpkin fudge! what could be better than that?? these recipes sound so good! i have to try

Lynsey Michelle said...

Thanks so much for stopping by LOF today! Always great to *meet* other stylish attorney-folk gone blogger. Excited to explore your content in depth!

natasha {schue love} said...

MMM I want to try the pumpkin pasta! Yes please! :)

Courtney said...

It's at times like this when I wish I ate dairy!

--Courtney

Meggy said...

I LOVE pumpkin! Great recipes, going to have to try them all! :)


Meggy from Chasing Davies

Jen @ A Touch of Lovely said...

You just blew my mind! I've been craving pumpkin and now I'm going to have to have all three... if only I had an ice cream maker!

Goody said...

girl you seriously have me salivating right now.

i must try that pumpkin pasta1

Amy @ At the Pink of Perfection said...

Yum! These look amazing!!