Jolie Rouge

Hubby recieved a "Pumpkin Masters" carving kit. We have six large pumpkins in different patterns. Found THESE recipes so I thought I would share ..... Anybody else ?

Pumpkin Soup * Beer Butt Chicken * Stuffed Pumpkin * Buttermilk Biscuits * Pumpkin Bars
This time we offer some seasonal fare that is sure to tempt your interests as well as your taste buds. We even offer a few recipes to help get rid of those post-Halloween pumpkins.

Appetizer ________

Pumpkin Soup

1/4 cup butter
1 large onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery ribs, chopped
4 cups chicken broth
1 can 16-oz. pumpkin puree
1 Tbsp. grated fresh ginger
1/2 tsp. curry powder
1/2 tsp. ground cinnamon
1/4 cup cream
Salt and pepper to taste
Fresh parsley for garnish

Melt butter in a saucepan and saute onion and garlic. Place chicken broth and sauteed onion and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon, cream and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin seeds for the garnish.

The Skinny: Use low fat chicken broth and low fat half-and-half in place of the cream.

Main Course ________________

Beer Butt Chicken

1 large roasting chicken
1 12-oz. can of beer
Salt and pepper to taste
Assorted favorite spices

Place ring of charcoal briquettes around outside of charcoal grate 3 - 4 coals deep and apply lighter fluid. Light coals and wait until ash first appears on coals. Pour off about 1/2 of the beer from the can and then add salt and pepper and your favorite spices into the beer can. Insert beer can into the large cavity of the chicken between the legs. Place chicken on the middle of the grill using the beer can and the two legs as the supports. The chicken should set up like it is sitting on the beer can with a leg on each side for support. Close the top on the grill and allow to cook for at least one hour or until chicken is brown and crispy. If the fire gets too low, remove the lid for a few minutes to allow air to spark up the fire.

If using a gas grill, make sure to turn the gas on low or to put the chicken over the part of the grill that is not lit. You need some indirect heat to cook the chicken slowly without burning the outside. Close the lid and cook until skin is golden brown and chicken is cooked through.

I have never tried this dish in the oven but it should work fine. Just make sure you put the chicken in a fairly deep roasting dish to catch the juices and beer. Roast chicken at 350 degrees for about 1 hour or longer depending on the size of the bird and the cooking instructions on the label.

I don't know where this recipe originated so I cannot give appropriate credit. I have tried it on many occasions and can attest to the fact that it results in a chicken that is moist and tender on the inside and nice and crunchy on the outside.

The Skinny: I could say to use light beer but I don't think it matters.

Stuffed Pumpkin

1 8 to 10-inch pumpkin
1 cup cranberries
1/2 cup dates
1/3 cup walnuts
1 cup tart apples, cored and chopped
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. nutmeg
1 tsp. lemon rind, grated
1 Tbsp. orange rind, grated

Cut top off the pumpkin and save. Scoop out inside. Combine all ingredients and fill pumpkin. Bake without top for 45 minutes at 350 degrees. Place top on pumpkin and continue baking for 30 minutes. Serve warm.

The Skinny: Use a low fat pumpkin....just kidding. Again, not much room for improvement with this recipe.

Buttermilk Biscuits

5 cups flour
1 Tbsp. baking powder
1/4 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter, softened
1 package dry yeast
1/4 cup warm water
1 and 3/4 cup buttermilk

Combine all dry ingredients and mix well. Stir in butter and mix until crumbly. Dissolve yeast in water and stir into dry mixture along with buttermilk. Roll out dough on a floured surface and cut out biscuits (you may use the drinking end of a 2-inch diameter drinking glass) and place on a lightly greased baking pan. Bake at 400 degrees for 12 minutes or until golden brown.

The Skinny: Use your favorite sugar substitute. I would not substitute for the buttermilk because it has certain enzymes that are necessary in certain recipes where it is used and this could be one of them.

Dessert____________

Pumpkin Bars

1/2 cup butter
1cup firmly packed brown sugar
1 egg, beaten
1/2 cup cold mashed pumpkin
1 and 1/2 cups plain flour
1 tsp. cinnamon
1/2 level tsp. ground ginger
1/2 level tsp. allspice
1/2 level tsp. bicarbonate of soda
Pinch of salt
1/2 cup each chopped dried fruit and walnuts

Orange Glaze

1 cup sifted icing sugar
1 tsp. grated orange rind
1 Tbsp. orange juice

Cream the butter and sugar together till light and fluffy. Add beaten egg and pumpkin. Beat well. Sift all dry ingredients together. Add the dry ingredients to the pumpkin mixture and then add the dried fruit and walnuts and mix well. Spread the mixture evenly in a greased shallow 11 x 7-inch tin. Bake in a 325 degree oven for about 30 minutes or until the mixture starts to shrink from sides of tin. To make the orange glaze, sift the icing sugar, add to orange juice and rind and mix to a spreading consistency. Glaze the bars while still warm. Allow bars to cool and cut into squares.

The Skinny: Use your favorite sugar and egg substitutes.

_______________________________________

__________________
Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

Thamlet

Thanks Jolie!! These sound great and i'll pass them on to my Mom, lol. Im not much of a cook so i cant contribute any recipies, but thanks to those who do!!

sheenajungle

Jolie I LOVE PUMPKIN!!!mmmm

__________________
la reine de jungle de sheena

sheenajungle

Pumpkin Cake with Brown Butter Icing

Serves 8 to 10


8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup homemade Pumpkin Purée, or canned
1/2 cup warm (110°) milk
Brown Butter Icing
Caramelized Walnut Halves

1. Heat the oven to 350°. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.

2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin purée and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.

4. Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.

5. Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.

photo available: http://www.marthastewart.com/images/...es_01225_t.jpg

__________________
la reine de jungle de sheena

sheenajungle

Pumpkin Mousse Pie

Serves 8 to 10


9 ounces graham crackers
3/4 cup plus 1/3 cup plus 2 tablespoons granulated sugar
3 tablespoons Dutch-process cocoa powder
3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting
1/4 teaspoon plus a pinch ground nutmeg
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/4 cup brandy
2 tablespoons unflavored powdered gelatin
3 large eggs, room temperature
1 1/2 cups homemade Pumpkin Purée or canned
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup sour cream
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract

1. Heat oven to 325°. In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.

2. In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245° (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.

3. Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin purée, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.

4. To serve, whisk heavy cream, confectioners’ sugar, and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tablespoon cinnamon on top. Serve chilled.


photo: http://a444.g.akamai.net/7/444/703/2...es_01251_t.jpg


Jolie I think you & I might be the only diehard pumpkin lovers here!!!

__________________
la reine de jungle de sheena

magnif

Ingredients:

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

Directions:

1. In a medium bowl, blend cream cheese and confectioners' sugar.

2. In another medium bowl, mix solid pack pumpkin, ground cinnamon, pumpkin pie spice and frozen orange juice concentrate. Thoroughly mix in the cream cheese blend. Chill in the refrigerator until serving.

Serve with ginger snaps.

I found this at another forum and it sounds good as well as different. It uses canned pumpkin but you can always use your own.