Beyond Pumpkin Pie
You know pumpkin is good for you but did you also
know that you can make kitchen magic with it! Besides the
traditional repertoire of soup, cake, muffins and that fall classic
– pumpkin pie, pumpkin can also be used in couscous, boiled
dinners, stews and spaghetti sauce.
Pumpkin is also popping up in trendy new guises – fries that go great with grilled meats, coulis and chutney that perk up the flavour of grilled fish, chicken or shrimp, and marmalade that makes rice pudding, tapioca or flan divine. Try the recipes below and discover pumpkin’s full flavour potential. No trick but quite a treat!
- In a big pot, combine 10 cups (2.5 litres) peeled and cubed pumpkin, 5 apples, peeled, cored and chopped, 1/3 cup (80 mL) grated ginger, 4 red peppers, cut into strips, 1/4 cup (60 mL) mustard seeds and 4 cups (1 litre) cider vinegar. Bring to a boil and cook on low heat for 20-25 minutes.
- Add 2 cups (500 mL) brown sugar and 1 Tbsp. (15 mL) salt. Bring to a boil again, stirring until sugar is completely dissolved.
- Cook on low heat for about 1 hour, stirring frequently.
- Pour into jars that have been properly sterilized. See recommended home canning methods on our site.
- In a skillet, cook 4 shallots until glassy but not browned.
- Add about 8 cups (2 litres) pumpkin, peeled and cut-up. cover and cook until softened.
- Add about 1 cup (250 mL) vegetable broth or fish stock. Cover and cook until pumpkin is “very” soft but not reduced to a purée.
- Transfer to a blender, add 1/2 cup (125 mL) table cream. Season with salt, pepper and cumin. Blend thoroughly.
- Cut pumpkin’s flesh into strips.
- Drop pumpkin strips, in small bunches, into hot oil and fry 3 minutes. Remove to paper towels to drain fat.
- Just before serving, sprinkle fries with a pinch each of curry powder, cumin, ground coriander, salt and pepper.
- In a big pot, combine 12 cups (3 litres) peeled and cubed pumpkin, 4 cups (1 litre) water, 2 lemons and 3 seedless oranges cut into very thin half-slices, 1/4 cup (60 mL) grated gingerroot and 5 cups (1.25 litres) sugar.
- Cover and refrigerate for some 8-12 hours.
- Bring to a boil and cook on medium-low for 40 to 60 minutes, stirring often. Mixture should be thick.
- Add 1 packet of de pectin.
- Pour into jars that have been properly sterilized. See recommended home canning methods on our site.