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
· 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
· 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.
· 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
· 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.
· 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
· 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,