Archive for the ‘Sauces’ Category

Tasteful Tuesday: Three Ways to Pumpkin Puree

Tuesday, September 10th, 2019

This week’s Tasteful Tuesday is not a standard recipe for one dish, drink or snack. Instead, we’re highlighting three ways to get homemade puree from a pumpkin, which you can then use in all of your pumpkin recipes this fall and throughout the year.

First, some basics.

  • While it doesn’t really matter which of the methods you choose below (it’s all about time and personal preference), the pumpkin you use does matter. The standard jack-o-lantern or carving pumpkin is not great for use in the kitchen. The flesh is tough and hard to work with (albeit easier to carve!), so our recommendation is to save these pumpkins for decorating. A sugar pumpkin, however, is the perfect variety to use; they are commonly called pie pumpkins because of their thinner skin and more plentiful, sweet flesh that is ideal for baking and cooking. These pumpkins are smaller than the average carving pumpkin, but you can still get about four cups of puree from a three to three and half pound sugar pumpkin.
  • Adding spices and/or herbs before baking, boiling or microwaving the pumpkin will obviously give the puree great flavor, thus adding more flavor to whatever dish it is added to. Cinnamon, nutmeg, and ginger are great additions to a puree that will be used for pies or baked goods.
  • Pumpkin puree contains a higher water content than canned pumpkin, so we recommend draining the puree with a cheesecloth or paper towel before adding it to a recipe. The excess water can then be used for stocks and soups.
  • This puree can be used right away, or frozen and stored for up to six months.

Sugar Pumpkins | Flickr User Nadia Prigoda-Lee

Onto the methods.

Roasting

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper (or more than one if you’re roasting multiple pumpkins) and set aside.
  2. Using a sharp knife, cut off the top and stem of the pumpkin. Then cut the pumpkin in half and remove all seeds and the pith.
  3. Brush the inside with oil and add spices or herbs if desired. Lay the halves on the prepared baking sheet with the inside facing down.
  4. Roast for about 45-60 minutes, depending on the size of your pumpkin. The skin should be a deep orange color and wrinkly, and a fork should easily slide into the pumpkin when prodded.
  5. Allow the pumpkin to cool for about 10 minutes, then peel the skin away. The flesh should be soft enough to mash with a fork or potato masher. For an even creamier puree, run the flesh through a food processor or blender.

Boiling

  1. Set a steamer basket in a saucepan filled with 1-inch of water. Cover and bring to a boil.
  2. Using a sharp knife, cut off the top and stem of the pumpkin. Cut the pumpkin in half and remove all seeds and the pith, then cut each half into 2-inch chunks.
  3. Add pumpkin to steamer basket in boiling water and cook for about 15 minutes. A fork should easily slide into the pumpkin when prodded.
  4. Remove pumpkin to a baking tray or kitchen towel. Let cool, then peel the skin away. The flesh should be soft enough to mash with a fork or potato masher. For an even creamier puree, run the flesh through a food processor or blender.

Microwaving

  1. Using a sharp knife, cut off the top and stem of the pumpkin. Cut the pumpkin in half and remove all seeds and the pith, then cut each half into 2-inch chunks or slices.
  2. Add pumpkin pieces to a microwave safe bowl, and cover with microwave-safe plastic wrap or a paper towel. Microwave on a medium setting for about fifteen minutes, checking the slices about halfway through cook time.
  3. Remove from microwave using oven mitts and place on a trivet or heat-safe surface. Let cool, then peel the skin away. The flesh should be soft enough to mash with a fork or potato masher. For an even creamier puree, run the flesh through a food processor or blender.

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Tasteful Tuesday: Five Spring Recipe Recommendations

Tuesday, March 19th, 2019

It’s officially the last day of winter, so for this week’s recipe blog post we’ve compiled five various recipes that are perfect for the springtime. Let us know if you try any of them out, and share your favorite spring recipe(s) in a comment below!

The Garden Hare 3-Tier ServerNo Bake Mini Cheesecake Trifles

We recommend using pastel food coloring to add even more spring freshness to this simple dessert.

Carrot Cake with Cream Cheese Frosting

A must for Easter, this timeless dessert recipe is one you’ll want to hang on to throughout the year.

Greek Vinaigrette

A homemade dressing for salads or as a marinade.

Tea Party Snacks

Cookies and cucumber sandwiches, anyone?

Spring Vegetable Pizza

The fresher the ingredients the better.

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Tasteful Tuesday: Greek Vinaigrette

Tuesday, January 15th, 2019

Today we’re featuring a delightful, flavorful and classic recipe from The Kitchn. This homemade Greek Vinaigrette Dressing is delicious when poured over a salad, but also serves as a great marinade. Use enough for a single serving or make a batch to store in the refrigerator for up to one week.

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