Pumpkin Choices
Pumpkin Pasta
1 pound whole wheat penne pasta
2 tablespoons olive oil
3 shallots, finely chopped
3-4 garlic cloves, grated
2 cups chicken stock
1-15 oz can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce (optional)
nutmeg
2 pinches of ground cinnamon
7 to 8 fresh sage leaves
grated Parmesan cheese
Boil pasta according to directions on package.
Saute shallots and garlic in olive oil. Add stock, pumpkin, and cream. Then hot sauce, nutmeg, cinnamon, salt, and pepper to taste. Reduce heat and simmer 5-6 minutes. Stir in sage. Toss in drained pasta and add cheese. Serve.
Rachael Ray, Yum-O!
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Pumpkin Pasties
1-9" pie shell, or equivalent amount of dough
1 cup canned pumpkin
1/4 cup sugar
1/8 teaspoon each ground nutmeg and cinnamon
Preheat the oven to 400F. Mix pumpkin, sugar, and spices until thoroughly blended. Roll out dough until it is 1/8" thick. Use a saucer to cut 6" circles. Put 2-3 tablespoons of filling in the middle of each circle. Moisten edges gently with your wet finger. Fold circle in half and seal shut, crimping edge with fork. Pierce to vent. Bake on ungreased cookie sheet for about 30 minutes or until golden.
Dinah Bucholz, The Unofficial Harry Potter Cookbook
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Uses Of Heavy Cream
Toasty Oats with Cider Syrup
4 cups real apple cider, refrigerated
2 cups old-fashioned rolled oats
1/2 cup heavy cream
Put 2 cups of apple cider in a small saucepan. Bring to a boil, lower the heat to medium, and cook until the cider is reduced to 1/2 cup, about 25 minutes. Set aside This can be made one day ahead and reheated gently.
To make the oatmeal: in a medium saucepan, put the remaining 2 cups of cider, 1 1/2 cups of water, and 1/4 teaspoon salt. Bring to a boil. Lower the heat to medium and add the oatmeal. Cook over medium heat for 5 minutes, stirring frequently. Add 2 tablespoons of the heavy cream. Cook for 1 or 2 minutes longer, until the oatmeal is the desired thickness.
Meanwhile, whip the remaining cream. Serve oatmeal with whipped cream and maple syrup.
Rozanne Gold, Kids Cook 1-2-3
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Homemade Butter
1 cup heavy cream, chilled
Put cream in heavy mixer or food processor. Beat on high for 7 minutes. Cream will thicken and become smooth. Then it will separate into small solids and a milky liquid (this is buttermilk). It will slosh around a bit and then a ball of butter will form.
Drain off the buttermilk (drink or save) and press down the butter to release all the liquid.
Add a pinch of salt and stir well.
Eat now or refrigerate covered for up to a week.
Rozanne Gold, Kids Cook 1-2-3
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Miscellaneous
Pork Chops with Sauteed Apples
2 thick pork chops, about 7 oz each
1 large McIntosh apple
2 tablespoons unsalted butter
Season the pork chops with salt and pepper.
Peel the apple. Cut the apple in half. Cut each half into 5 wedges. Remove the seeds.
Melt butter in a large skillet. Add the apples and cook over medium-high heat for 1 minute on each side. Add pork chops and cook thoroughly. Serve immediately.
Rozanne Gold, Kids Cook 1-2-3
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Gommie's Rump Roast
3-4 lb rump roast
salt and pepper
1 cup water
Preheat oven to 500F. Sear meat, rubbed with salt and pepper, for 15 minutes. Reduce heat to 350F, add cup of water to pan, and cover. Cook approximately 2 hours. Make gravy from drippings (4 tablespoons oil or drippings plus 4 tablespoons flour, cook til copper-brown, add 4 cups stock plus seasonings).
Gommie Hungry
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Plus some internet links to recipes I've made
- Gram Lowry's Applesauce Cake--fantastic and easy (though kids would have liked it better without raisins)
- Homemade Granola--I make this every Monday and eat it all week.
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