As I perused my cookbooks and the internet, I thought it would be good to keep in line with our "produce by month" blog. I wanted to bring a recipe to the table that would highlight some of the produce that is available and less expensive during the months of September and October. What I found were many recipes that were full of pumpkin-y delight!
We regularly use pumpkins in our cooking here at the Darrows. However, these are new recipes for us...and they will be finding their way onto the Darrow dinner table in the next week!
Pork Chops with Pumpkin Chutney
ingredients
1/3 cup finely chopped shallots
1/4 teaspoon crushed red pepper
4 6-ounce pork loin rib chops, cut 1-inch thick
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons dried cranberries
1/2 teaspoon grated fresh ginger
1 medium sweet potato, peeled and coarsely chopped
directions
1. Combine shallots and red pepper. Reserve 2 tablespoons shallot mixture for chutney. Rub both sides of chops with remaining shallot mixture. Place on the unheated rack of a broiler pan. Set aside.
2. For chutney, combine reserved shallot mixture, brown sugar, vinegar, dried cranberries, and ginger in a medium saucepan. Stir in sweet potato; bring to boiling. Reduce heat and simmer, covered, 10 minutes, stirring occasionally.
3. Meanwhile, broil chops 3 to 4 inches from heat to desired doneness, turning once (7 to 11 minutes for medium). Serve with chutney. Makes 4 servings.
nutrition facts
Calories342, Total Fat (g)8, Saturated Fat (g)3, Sodium (mg)113, Carbohydrate (g)27, Fiber (g)1, Protein (g)38, Vitamin A (DV%)62, Vitamin C (DV%)13, Calcium (DV%)6, Iron (DV%)10, Starch (d.e.)1, Fruit (d.e.)1, Medium-fat Meat (d.e.)4.5, Percent Daily Values are based on a 2,000 calorie diet
Stuffed Pumpkin Shell Potatoes
ingredients
8 miniature pumpkins
4 medium baking potatoes
1 cup canned pumpkin
1 tablespoon butter or margarine
1/8 to 1/4 teaspoon ground nutmeg
1/2 cup fat-free milk
1 cup shredded smoked Jarlsberg or smoked cheddar cheese (4 ounces)
directions
1. Preheat oven to 325° F. Cut 1/4 inch off tops of pumpkins; discard tops, if desired. Remove seeds and fibrous strings from inside of pumpkins. Place pumpkins, cut side down, on an ungreased baking sheet. Bake in preheated oven for 20 to 25 minutes or until pumpkins can be easily pierced with a fork; set aside.
2. Meanwhile, peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender; drain. Mash with a potato masher, or beat with an electric mixer. Beat in canned pumpkin, butter or margarine, and nutmeg. Gradually beat in milk. Stir in cheese. Season with salt and pepper.
3. Spoon mashed potato mixture into pumpkin shells, spooning any remaining potato mixture into a small casserole. Place pumpkin shells and casserole, if needed, in a 15x10x1-inch baking pan. Cover loosely with foil.
4. Bake in preheated oven 15 to 20 minutes, uncovering the last 5 to 10 minutes to lightly brown. Makes 8 side-dish servings.
Make-Ahead Tip: Make the potato mixture a day ahead. Refrigerate in a covered casserole; bake in a 325 degree F oven for 1-1/2 hours.
nutrition facts
Calories179, Total Fat (g)6, Saturated Fat (g)3, Sodium (mg)69, Carbohydrate (g)26, Fiber (g)2, Protein (g)7, Vitamin A (DV%)73, Vitamin C (DV%)16, Calcium (DV%)22, Starch (d.e.)1, Vegetables (d.e.)1, Fat (d.e.).5, Percent Daily Values are based on a 2,000 calorie diet
Pumpkin Custard with Peppery Pecans
ingredients
2 eggs, lightly beaten
1/2 of a 15-ounce can (scant 1 cup) pumpkin
3/4 cup whipping cream, half-and-half, or light cream
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup Peppery Pecans
1/4 cup maple syrup
directions
1. Preheat oven to 350 degrees F. In a medium bowl, combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt. Beat with a wire whisk until smooth.
2. Place four 6-ounce custard cups in a 2-quart square baking dish. Divide pumpkin mixture among cups. Place baking dish on an oven rack. Pour boiling water into baking dish around cups to a depth of 1 inch.
3. Bake for 45 to 55 minutes or until a knife inserted near the centers comes out clean. Remove cups from water; cool on a wire rack. If desired, cover and chill for 1 to 8 hours.
4. To serve, unmold custards onto four dessert plates. Sprinkle with Peppery Pecans and drizzle with maple syrup. Makes 4 servings.
Peppery Pecans: Preheat oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. In a medium bowl, combine 1 cup broken pecans, 3 tablespoons granulated sugar, 2 tablespoons light-color corn syrup, and 1/4 teaspoon cayenne pepper. Spread nuts in the prepared baking pan. Bake for 15 minutes, stirring twice. Spread on a piece of greased foil to cool. Break into clusters. Store in an airtight container at room temperature for up to 24 hours. Use to top puddings, ice cream, or salads. Makes about 1 cup.
nutrition facts
Servings Per Recipe 4 servings Calories375, Total Fat (g)24, Saturated Fat (g)12, Monounsaturated Fat (g)9, Polyunsaturated Fat (g)2, Cholesterol (mg)167, Sodium (mg)207, Carbohydrate (g)37, Total Sugar (g)30, Fiber (g)2, Protein (g)5, Percent Daily Values are based on a 2,000 calorie diet
(The recipes and pictures above were found at Better Homes and Gardens www.bhg.com)
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