Pumpkin and Cheese Offer Seasonal Inspiration
The fall season is prime pumpkin time - but look beyond pumpkins as decoration and let them offer inspiration in the kitchen. From spiced bread to pasta and beyond, pumpkin puree and even pumpkin seeds work well in both sweet and savory applications.
Paired with bold, flavorful Wisconsin Cheese, pumpkin is the perfect ingredient to help celebrate the season.
- Serve thick slices of spiced pumpkin bread with Wisconsin Colby cheese as the secret ingredient.
- Update your side dish offerings with a pumpkin seed squash gratin topped with melted Provolone.
- Or, treat family and friends to a hearty fall supper of pumpkin ravioli with a traditional pumpkin and Wisconsin Parmesan cheese filling.
Spiced Pumpkin Bread with Wisconsin Colby
Makes 1 loaf.
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
8 oz. (1 cup) pumpkin puree, canned or homemade*
1 1/2 tsp. jalapeno, finely diced
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded Wisconsin Colby cheese, divided
Preheat oven to 350°F. Butter a 9 1/4" x 5 1/4" by 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 together the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until 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 cheese over the bread top. Return to oven 5 to 7 minutes longer, until the cheese melts and the bread is baked through.
*To puree pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted water until tender, 8 to 12 minutes. Drain. Puree pumpkin in food processor or blender.
Pumpkin Seed Squash Gratin
Makes 8 Servings.
Roasted Squash:
5 to 6 pounds winter squash, cut into 3-inch pieces
3 onions, cut into wedges
2 poblano chiles, seeded and coarsely chopped salt and pepper, to taste
2 Tbsp. olive oil
Gratin:
6 slices (1 oz. each) Wisconsin Provolone, cut in half
1 1/2 cups fresh bread crumbs
2 Tbsp. olive oil
2 Tbsp. pumpkin seed nuts
Roasted Squash: Preheat oven to 375°
F. In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast for 1 1/2 to 2 hours, until tender. Scoop squash pulp from skin.
Gratin: Combine 3 cups roasted squash with roasted onions and chiles in 2 quart gratin dish. Layer with cheese. In skillet, sauté
bread crumbs in olive oil, stirring occasionally, until browned. Sprinkle over cheese slices; top with pumpkin seed nuts. Bake at 375°
F for 15 to 20 minutes or until heated through.
Pumpkin Ravioli with Wisconsin Cheese
Makes 10 Servings.
Filling:
2 cups solid pack pumpkin (not pie filling)
1/8 tsp. nutmeg
1/4 cup assorted dried fruit, chopped
1 cup crushed Amaretti (or macaroon) cookies, divided
1/2 cup bread crumbs
3/4 cup Wisconsin Parmesan cheese, grated
1/2 tsp. salt
1 tsp. Dijon mustard
dash pepper
Sauce:
1/2 cup (1 stick) butter
15 fresh sage leaves
Ravioli:
2 packages wonton wrappers (100 wrappers)
1 cup Wisconsin Aged Provolone cheese, grated
Filling: Combine filling ingredients, reserving 1/2 cup cookie crumbs for topping.
Sauce: In a sauté
pan, heat butter on high heat until foam subsides. Remove from heat and add sage leaves. Set aside and keep warm.
Ravioli Assembly: To assemble, moisten a wonton skin with water. Place another skin on top and press to seal. Place a spoonful of filling on dough, moisten edges, and fold dough over to make a triangle. Cook in a large pot of rapidly boiling water for about 3-1/2 minutes. Remove with a slotted spoon and add to warm sage butter. Top Ravioli with grated Provolone and crushed cookies.
Recipes courtesy the Wisconsin Milk Marketing Board, a nonprofit organization funded by the Wisconsin dairy producers, promotes the awareness and consumption of Wisconsin cheese and other dairy products.
Also Try:
Crazy for Cranberries
Grilling A Turkey
Stuffed Holiday Turkey
A Sticky Situation:
Most of the cookware sold in the United States is of the non-stick variety. Introduced in the 1960's, non-stick cookware has become a mainstay in every home cook's kitchen. But the fact of the matter is, most culinary applications do not require a non-stick pan.
Dreaming of a Green Holiday: Organic Holiday Recipes:
'Tis the season to be green! Whether it's an organic Thanksgiving or a festive holiday party, celebrate the season with friends and family by hosting a truly memorable, eco-friendly party. The winter months can be a difficult time to keep your pantry stocked with fresh, organic...
|
|
|
APPETIZER PICK
Sausage Balls
Printable version
1 pound bulk sausage
1 egg
1/3 cup dry bread crumbs
1/2 teaspoon sage
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon soy sauce
Mix sausage, egg, crumbs and sage. Shape into small balls and brown in frypan. Pour off fat. Combine rest of ingredients and pour over balls. Simmer, covered, for 20 minutes.
SLOW COOKER PICK
Chicken Chili
Printable version
Nonstick cooking spray
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
1-1/4 cups reduced-sodium chicken broth
1/4 cup chopped onion
1/3 cup chopped green sweet pepper
1/2 of a small fresh jalapeno chile pepper, seeded and finely chopped*
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/8 teaspoon ground white pepper
1 clove garlic, minced
2 tablespoons chopped tomato (optional)
2 tablespoons sliced green onion (optional)
2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)
1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.
4. If desired, sprinkle individual servings with tomato, green onion, and cheese.
Makes 2 servings. Recipe source: Better Homes and Gardens
CASSEROLE PICK
Quick & Easy Chicken Noodle Casserole
Printable version
10.5 ounce can of cream of chicken soup
1/2 cup milk
2 cups (appox) chicken cooked and cubed
2 cups egg noodles,(cooked and drained)
1 cup frozen peas and carrots
Mix it altogether, and add shredded chedder on top. Bake at 400 degrees F for 25 min., very easy and good.
DESSERT PICK
Coconut Macaroons
Printable version
1-1/3 cups flaked coconut
1/3 cup sugar
3 Tbls. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract
Combine coconut, sugar, flour and salt in mixing bowl. Stir
in egg whites and almond extract; mix well. Drop from teaspoon
onto lightly greased baking sheets. Bake at 325 degrees for
20 to 25 minutes, or until edges of cookies are golden brown.
remove from baking sheets immediately. Makes about 18 cookies.
Note: You can add any of the following for a variation:
Raisin Macaroons: 1/3 cup raisins
Chip Macaroons: 1/3 cup chocolate chips
Nut Macaroons: 1/3 cup pecans
Click here for tons of RECIPES!
|
|
MomsMenu.com's Cookbook Giveaway!
One (1) lucky winner will receive a copy of The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food.
Enter today!
MomsMenu.com's Crate and Barrel Gift Card Giveaway!
One (1) lucky winner will receive a $5.00 Gift Card from Crate and Barrel.
Enter today!
MomsMenu.com's The Encyclopedia of Immaturity Volume 2 Giveaway!
Three (3) winners from you site will receive: the new release Encyclopedia of Immaturity VOL 2 and Encyclopedia of Immaturity VOL 1.
Click here to enter.
|
|
Points & Prizes Members: This week's code word is STICKING for 150 points!1
Sign in to redeem your points now. EXPIRES ON 10/12/09.
|
|
|
Welcome Autumn
