cat lover
09-26-2006, 09:52 PM
2 tsp cumin seeds
3 tbsp butter, divided
1/2 cup finely chopped onion
2 tsp curry powder
1/4 tsp ground cumin
1/8 tsp cayenne pepper
3/4 tsp salt
3/4 cup flour
3/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
1 cup pumpkin purée, canned or homemade (see note)
1 1/2 tsp finely diced jalapeno
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded Colby cheese, divided
Preheat oven to 350 degrees . Butter a 9 1/4"x 5 1/4"x 3" loaf pan.Heat a small, heavy skillet. Add the cumin seeds and toast just until aromatic. Do not scorch or brown. Pour the seeds on a saucer and set aside.In the same skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool and stir in reserved cumin seed.Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl. Melt remaining butter and set aside. In a large bowl, whisk the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just till moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes. Remove from oven and sprinkle remaining Colby over the bread top. Return to oven 5 to 7 minutes longer, until the cheese melts and the bread is baked through. Makes 1 loaf
Note: To purée pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted water until tender, 8 to 12 minutes. Drain. Purée pumpkin in food processor or blender.
3 tbsp butter, divided
1/2 cup finely chopped onion
2 tsp curry powder
1/4 tsp ground cumin
1/8 tsp cayenne pepper
3/4 tsp salt
3/4 cup flour
3/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
1 cup pumpkin purée, canned or homemade (see note)
1 1/2 tsp finely diced jalapeno
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded Colby cheese, divided
Preheat oven to 350 degrees . Butter a 9 1/4"x 5 1/4"x 3" loaf pan.Heat a small, heavy skillet. Add the cumin seeds and toast just until aromatic. Do not scorch or brown. Pour the seeds on a saucer and set aside.In the same skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool and stir in reserved cumin seed.Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl. Melt remaining butter and set aside. In a large bowl, whisk the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just till moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes. Remove from oven and sprinkle remaining Colby over the bread top. Return to oven 5 to 7 minutes longer, until the cheese melts and the bread is baked through. Makes 1 loaf
Note: To purée pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted water until tender, 8 to 12 minutes. Drain. Purée pumpkin in food processor or blender.