An easy way to keep pumpkin for future use is to cook it and then spoon 1 or 2 cups into freezer bags. I've kept pumpkin in the freezer for 9 - 12 months.
If a recipe calls for canned pumpkin, substitute your pumpkin puree 1 for 1. We also make a pumpkin side dish with this.
Most winter squash and pumpkins are interchangeable so if you have an acorn squash or a howden pumpkin or a pie pumpkin, use whatever you have. The pie pumpkins are a little sweeter but they're all tasty and pretty close in flavor in the end product.
Directions:
Scrub your pumpkin/squash and cut in half. Place cut side down on a cookie sheet with about 1 cup or so of water. Place in a 350 degree oven and bake until you can pierce the skin with a fork. Watch the pan and replace the water if it evaporates - you don't want to boil it but you don't want the pan to dry out either. Remove from the oven, allow to cool and scoop out the flesh with a spoon. Bag it in 1 - 2 cup increments in a freezer bag and pop it in the freezer.
Basic Pizza Dough
We love this pizza dough - it's easy and fun to make. We chop up veggies and place them on the pizza - oregano, chives, basil, tomatoes, canned tomatoes, summer squash (yellow and green), okra, of course, kale, top it with a little cheese - really anything could go on your pizza. Have fun and let us know about your favorite veggie-containing pizza.
This was printed in the Ann Arbor News about 10 years ago - From "The New Basics" by Julee Rosso and Sheila Lukins
1 c warm water
1 package active dry yeast or 1/4 ounce compressed yeast
2 1/2 to 3 c unbleached all purpose flour (for a whole wheat crust, use 1 1/2 c unbleached all-purpose flour and 1 c whole-wheat flour)
2 T olive oil
1/2 t salt
1. Combine the water, yeast and 1 1/2 c of the flour in a large bowl. (For whole wheat crust, mix white flour first then add whole wheat flour.) Mix well. Add the oil, salt and remaining flour. With your hands or a large wooden spoon, work the ingredients together until the dough holds its shape. You may need a bit less flour, so add the half gradually.
2. Place the dough on a lightly floured surface; knead until it is smooth and elastic - about 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a bit more flour over it.
3. Transfer the dough to a lightly oiled 2 quart bowl. Cover the bowl with plastic wrap or a kitchen towel; let the dough rest until it has doubled in size - about 1 hour.
4. When the dough has risen, place it on a lightly floured surface. Divide into two or more parts; roll them into balls. Cover them with a towel; let rest for 15 - 20 minutes. The dough is now ready to be shaped, topped and cooked.
This was printed in the Ann Arbor News about 10 years ago - From "The New Basics" by Julee Rosso and Sheila Lukins
1 c warm water
1 package active dry yeast or 1/4 ounce compressed yeast
2 1/2 to 3 c unbleached all purpose flour (for a whole wheat crust, use 1 1/2 c unbleached all-purpose flour and 1 c whole-wheat flour)
2 T olive oil
1/2 t salt
1. Combine the water, yeast and 1 1/2 c of the flour in a large bowl. (For whole wheat crust, mix white flour first then add whole wheat flour.) Mix well. Add the oil, salt and remaining flour. With your hands or a large wooden spoon, work the ingredients together until the dough holds its shape. You may need a bit less flour, so add the half gradually.
2. Place the dough on a lightly floured surface; knead until it is smooth and elastic - about 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a bit more flour over it.
3. Transfer the dough to a lightly oiled 2 quart bowl. Cover the bowl with plastic wrap or a kitchen towel; let the dough rest until it has doubled in size - about 1 hour.
4. When the dough has risen, place it on a lightly floured surface. Divide into two or more parts; roll them into balls. Cover them with a towel; let rest for 15 - 20 minutes. The dough is now ready to be shaped, topped and cooked.
Bacon-Scallion Corn Muffins with Cheddar Cheese
This is another recipe from Cook's Illustrated. It's a salty muffin - very tasty!
Makes 12 muffins. Published September 1, 2002.
Because these muffins contain bacon, store leftovers in the refrigerator wrapped in plastic. Bring them to room temperature or re-warm the muffins before serving.
Ingredients
8 ounces grated cheddar cheese (2 cups)
3 slices bacon (about 3 ounces), cut into 1/2-inch pieces
10 - 12 medium scallions , sliced thin, (about 1 1/4 cups)
3/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
1/2 cup granulated sugar
8 tablespoons unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk
Instructions
1. Fry bacon in small skillet over medium heat until crisp and golden brown, about 5 minutes. Add scallions, 1/4 teaspoon salt, and ground black pepper; cook to heat through, about 1 minute. Transfer mixture to plate to cool while making muffins.
2. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
3. Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Stir 1 1/2 cups grated cheddar cheese and bacon/scallion mixture into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of additional 1/2 cup cheddar over each mound of batter. Do not level or flatten surface of mounds.
4. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
Makes 12 muffins. Published September 1, 2002.
Because these muffins contain bacon, store leftovers in the refrigerator wrapped in plastic. Bring them to room temperature or re-warm the muffins before serving.
Ingredients
8 ounces grated cheddar cheese (2 cups)
3 slices bacon (about 3 ounces), cut into 1/2-inch pieces
10 - 12 medium scallions , sliced thin, (about 1 1/4 cups)
3/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
1/2 cup granulated sugar
8 tablespoons unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk
Instructions
1. Fry bacon in small skillet over medium heat until crisp and golden brown, about 5 minutes. Add scallions, 1/4 teaspoon salt, and ground black pepper; cook to heat through, about 1 minute. Transfer mixture to plate to cool while making muffins.
2. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
3. Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Stir 1 1/2 cups grated cheddar cheese and bacon/scallion mixture into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of additional 1/2 cup cheddar over each mound of batter. Do not level or flatten surface of mounds.
4. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
Serrano Salsa Verde
This is very tasty mixed with pork in a stew or used as a condiment. If you mix it 50/50 with tomatillos (which have been blanched and pureed in a blender), it makes a nice green salsa.
1 T peanut oil
1 small white onion, diced, 1 T reserved
10 serrano chiles, stems removed
3 cloves garlic
1/2 c. cilantr
3/4 c. water
1 t. white vinegar
1/4 t. cumin
1/2 t. salt
1. In a skillet, heat the oil on medium and add the onion (except for the 1 T set aside), serranos, and garlic cloves. Cook, stirring frequently, for about 10 minutes or until the skin on the chiles starts to pop and bubble.
2. Transfer chiles, onion, and garlic to a blender; add cilantro, water, vinegar, cumin, and salt. Puree until smooth, add more salt if desired, and top with reserved diced onions.
1 T peanut oil
1 small white onion, diced, 1 T reserved
10 serrano chiles, stems removed
3 cloves garlic
1/2 c. cilantr
3/4 c. water
1 t. white vinegar
1/4 t. cumin
1/2 t. salt
1. In a skillet, heat the oil on medium and add the onion (except for the 1 T set aside), serranos, and garlic cloves. Cook, stirring frequently, for about 10 minutes or until the skin on the chiles starts to pop and bubble.
2. Transfer chiles, onion, and garlic to a blender; add cilantro, water, vinegar, cumin, and salt. Puree until smooth, add more salt if desired, and top with reserved diced onions.
Cabbage Salad
Contributed by Marilyn McFarland
3 cups shredded cabbage (I chop with knife). Can use red or green
1/2 c. shredded carrots
3/4 cup finely chopped celery
Set aside in a bowl.
Dressing:
1/2 c. mayonnaise
2 T sugar, or splenda
1 T apple cider vinegar
1/2 t. celery seed
1 - 2 t milk
Mix sugar and vinegar with whisk until sugar dissolves. Add mayonnaise and celery seed; beat until well-mixed. Add a little milk until mixture is thinned and less stiff.
Just before serving, toss cabbage with dressing. If the cabbage sets too long, it will begin to weep and become runny.
Add salt and pepper to taste.
3 cups shredded cabbage (I chop with knife). Can use red or green
1/2 c. shredded carrots
3/4 cup finely chopped celery
Set aside in a bowl.
Dressing:
1/2 c. mayonnaise
2 T sugar, or splenda
1 T apple cider vinegar
1/2 t. celery seed
1 - 2 t milk
Mix sugar and vinegar with whisk until sugar dissolves. Add mayonnaise and celery seed; beat until well-mixed. Add a little milk until mixture is thinned and less stiff.
Just before serving, toss cabbage with dressing. If the cabbage sets too long, it will begin to weep and become runny.
Add salt and pepper to taste.
Simple Crusty Bread
This is an easy bread recipe and is very tasty. It was printed in The New York Times 11/21/07. They adapted it from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois
Time: About 45 minutes plus about 3 hours' resiting and rising
1 1/2 T yeast
1 1/2 T kosher salt
6 1/2 c. unbleached, all-purpose flour, more for dusting dough
Cornmeal.
1. In a large bowl or plastic container, mix yeast and salt into 3 c. lukewarm water (about 100 degrees). Stir in flour, mising until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
Time: About 45 minutes plus about 3 hours' resiting and rising
1 1/2 T yeast
1 1/2 T kosher salt
6 1/2 c. unbleached, all-purpose flour, more for dusting dough
Cornmeal.
1. In a large bowl or plastic container, mix yeast and salt into 3 c. lukewarm water (about 100 degrees). Stir in flour, mising until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
Pumpkin Pie w/ home made crust
This is the best pumpkin pie I've made. To be honest, I've only made 2. So, maybe I should say it's the best I've tasted. It does take a lot of time so be ready to spend a few hours on this one. You can save a lot of time (and skip steps 1 - 8) by buying a pre-made pie shell from your grocer's refrigerated section.
I found this in a Cooks Illustrated magazine a few years ago.
Serves 8. Published November 1, 1993.
If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.
Ingredients
Flaky Pastry Shell
1 1/4 cups unbleached all-purpose flour , measured by dip-and-sweep
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/4-inch pats
3 - 3 1/2 tablespoons ice water
Pumpkin Filling
2 cups plain pumpkin puree (16 ounces), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
Brandied Whipped Cream
1 1/3 cups heavy cream (cold)
3 tablespoons confectioners' sugar
1 tablespoon brandy
Instructions
1. For pastry shell: Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)
3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.
4. Fold dough in quarters and place the corner in the center of a Pyrex pie plate measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2 inch all around.
5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
7. Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.
8. For filling: Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
9. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
10. For whipped cream: Beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.
I found this in a Cooks Illustrated magazine a few years ago.
Serves 8. Published November 1, 1993.
If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.
Ingredients
Flaky Pastry Shell
1 1/4 cups unbleached all-purpose flour , measured by dip-and-sweep
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/4-inch pats
3 - 3 1/2 tablespoons ice water
Pumpkin Filling
2 cups plain pumpkin puree (16 ounces), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
Brandied Whipped Cream
1 1/3 cups heavy cream (cold)
3 tablespoons confectioners' sugar
1 tablespoon brandy
Instructions
1. For pastry shell: Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)
3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.
4. Fold dough in quarters and place the corner in the center of a Pyrex pie plate measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2 inch all around.
5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
7. Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.
8. For filling: Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
9. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
10. For whipped cream: Beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.
Green Tomato Chutney
Thanks to the tomato blight, we had a lot of green tomatoes last year. What to do? Follow the lead from England. Apparently they deal with tomato blight every year.
I found this recipe on cooks.com and, of course, changed it a bit to fit my ingredients:
8 lbs. + tomatoes
2 c. cider vinegar
2 c. white vinegar
8 t. ground ginger
8 cloves garlic
2 t. mustard seed
4 pieces whole allspice
4 t. ground cumin
2 t. red (or yellow) curry
8 t. salt
1 1/2 c. honey
1 c. brown sugar
1 1/2 c. raisins
4 dry cayenne peppers
4 dry jalapeno peppers
Wash the tomatoes and cut off any bad spots. No need to skin them or chop them up - they'll break down in the pot. Combine all ingredients. Bring to a boil and then simmer for about an hour, stirring now and then. It should be pretty thick when done. Cool before packing. Makes about 1 quart.
Again, use a diffuser under your pot so that the mixture doesn't burn. I processed this in a hot water bath following instructions in the Blue Ball Book for tomatoes.
I found this recipe on cooks.com and, of course, changed it a bit to fit my ingredients:
8 lbs. + tomatoes
2 c. cider vinegar
2 c. white vinegar
8 t. ground ginger
8 cloves garlic
2 t. mustard seed
4 pieces whole allspice
4 t. ground cumin
2 t. red (or yellow) curry
8 t. salt
1 1/2 c. honey
1 c. brown sugar
1 1/2 c. raisins
4 dry cayenne peppers
4 dry jalapeno peppers
Wash the tomatoes and cut off any bad spots. No need to skin them or chop them up - they'll break down in the pot. Combine all ingredients. Bring to a boil and then simmer for about an hour, stirring now and then. It should be pretty thick when done. Cool before packing. Makes about 1 quart.
Again, use a diffuser under your pot so that the mixture doesn't burn. I processed this in a hot water bath following instructions in the Blue Ball Book for tomatoes.
Fresh-tasting Salsa
This recipe requires a lot of chopping, dicing, peeling, and general time. I recommend inviting a friend over, popping a cork, and enjoying an afternoon with this one. That said, I started this one night around 6 or 7 and finished around 11 or 12.
I found the basics for this recipe on allrecipes.com. I've adapted it a bit. I didn't process in a canner - just hot packed it. The end result is a very fresh-tasting, crisp salsa. It's not very spicy so if you like spice, increase the proportion of hot peppers.
7 quarts peeled, chopped tomatoes (San Marzanos, if you have them)
4 c. seeded, chopped long green chiles
5 c. chopped onion
1/2 c. seeded, finely chopped jalapeno peppers
6 cloves garlic, finely chopped
2 cups vinegar
2 T salt
1 T black pepper
2 T ground cumin
2 T fresh cilantro
5 green peppers, chopped
juice of 3 limes
Combine all ingredients except cumin and cilantro in a large saucepot and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean, hot jars, leaving 1/2" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply twopiece metal canning lids.
Process in a boiling water canner according to the mannufacturer's directions (I didn't do this but you should).
I found the basics for this recipe on allrecipes.com. I've adapted it a bit. I didn't process in a canner - just hot packed it. The end result is a very fresh-tasting, crisp salsa. It's not very spicy so if you like spice, increase the proportion of hot peppers.
7 quarts peeled, chopped tomatoes (San Marzanos, if you have them)
4 c. seeded, chopped long green chiles
5 c. chopped onion
1/2 c. seeded, finely chopped jalapeno peppers
6 cloves garlic, finely chopped
2 cups vinegar
2 T salt
1 T black pepper
2 T ground cumin
2 T fresh cilantro
5 green peppers, chopped
juice of 3 limes
Combine all ingredients except cumin and cilantro in a large saucepot and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean, hot jars, leaving 1/2" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply twopiece metal canning lids.
Process in a boiling water canner according to the mannufacturer's directions (I didn't do this but you should).
Grandma Trausch's Ketchup
This is a very easy ketchup recipe. I have listed the recipe as I prepared it but next year I'll reduce the sweetness a little. The children love it but the grown-ups find it a bit sweet but still very tasty. No high fructose corn syrup here!
This is from my grandmother. She had 8 children so, as my Dad says, she was in the kitchen non-stop from August until October, canning. She got the recipe from Dorothy Volmer, Ohio.
When I can, I make a lot because it takes so much time to get set up and cleaned up. This is a good recipe for very ripe tomatoes that might include blemishes - they are sweet and don't generally hold up well for canning whole or salsa. So, I've included both my Grandma's recipe and what I did. You choose.
Grandma's recipe:
1 gallon tomatoes, cook with 1 diced onion and 1 T mixed pickling spice in a spice bag.
When well cooked, put in a bag, drain 1 hour and put through a sieve.
Add 1 c. vinegar, 1 c. sugar, 2 t. salt. Cook 10 minutes and can it up.
Here's what I did:
1 soup pot (18 Q) + more tomatoes (as the tomatoes cooked down, I kept adding more until my boxes were empty)
6 or 7 small onions, diced
2 c. brown sugar
1 big pour (1/4 cup?) honey
A small bag of pickling spice (in a spice bag)
1 c. or more white vinegar
6 - 10 t. sea salt
Cook the tomatoes, onions and pickling spice until it is well-cooked (maybe an hour). Then, place some cheese cloth in a large colander and pour the goop into the colander. It might take 2 colanders so be ready with more cheese cloth. Let it drain for 2 - 3 hours. Put it through a foley food mill - this will remove the skins and most of the seeds. Then return to a large cast iron skillet, add the remaining ingredients, to taste, and cook for about an hour, until the mixture coats a spoon. You don't want to cook it for too long because it will darken. If you don't cook it long enough, it will be runny. Use a wire whisk and stir it consistently. I jarred it in 1/2 pint jars - too small. I hot packed it (jarred it, flipped it upside down, and let it seal without further processing) but I know this isn't recommended.
Notes:
I use San Marzano paste tomatoes. They don't have as much liquid as the slicing tomatoes have and are very good in sauces.
Wash the tomatoes and cut out any brown spots. If there's a black spot in the tomato, cut it out and smell the tomato to make sure it's still OK. Feed all scraps to the chickens or throw them on the compost pile. Cut the tomato in half and throw in the pot.
Bring the tomatoes to a low boil. For this, I place the pot on a diffuser on the gas stove. I use a cast iron tortilla skillet as a diffuser - anything to spread out the heat so that it's not concentrated in one part of the pot. If I had a cast iron huge soup pot, I'd use that. Mine is aluminum.
As you're heating the tomatoes, stir them pretty constantly (every 30 seconds to minute). They will break down with time
This is from my grandmother. She had 8 children so, as my Dad says, she was in the kitchen non-stop from August until October, canning. She got the recipe from Dorothy Volmer, Ohio.
When I can, I make a lot because it takes so much time to get set up and cleaned up. This is a good recipe for very ripe tomatoes that might include blemishes - they are sweet and don't generally hold up well for canning whole or salsa. So, I've included both my Grandma's recipe and what I did. You choose.
Grandma's recipe:
1 gallon tomatoes, cook with 1 diced onion and 1 T mixed pickling spice in a spice bag.
When well cooked, put in a bag, drain 1 hour and put through a sieve.
Add 1 c. vinegar, 1 c. sugar, 2 t. salt. Cook 10 minutes and can it up.
Here's what I did:
1 soup pot (18 Q) + more tomatoes (as the tomatoes cooked down, I kept adding more until my boxes were empty)
6 or 7 small onions, diced
2 c. brown sugar
1 big pour (1/4 cup?) honey
A small bag of pickling spice (in a spice bag)
1 c. or more white vinegar
6 - 10 t. sea salt
Cook the tomatoes, onions and pickling spice until it is well-cooked (maybe an hour). Then, place some cheese cloth in a large colander and pour the goop into the colander. It might take 2 colanders so be ready with more cheese cloth. Let it drain for 2 - 3 hours. Put it through a foley food mill - this will remove the skins and most of the seeds. Then return to a large cast iron skillet, add the remaining ingredients, to taste, and cook for about an hour, until the mixture coats a spoon. You don't want to cook it for too long because it will darken. If you don't cook it long enough, it will be runny. Use a wire whisk and stir it consistently. I jarred it in 1/2 pint jars - too small. I hot packed it (jarred it, flipped it upside down, and let it seal without further processing) but I know this isn't recommended.
Notes:
I use San Marzano paste tomatoes. They don't have as much liquid as the slicing tomatoes have and are very good in sauces.
Wash the tomatoes and cut out any brown spots. If there's a black spot in the tomato, cut it out and smell the tomato to make sure it's still OK. Feed all scraps to the chickens or throw them on the compost pile. Cut the tomato in half and throw in the pot.
Bring the tomatoes to a low boil. For this, I place the pot on a diffuser on the gas stove. I use a cast iron tortilla skillet as a diffuser - anything to spread out the heat so that it's not concentrated in one part of the pot. If I had a cast iron huge soup pot, I'd use that. Mine is aluminum.
As you're heating the tomatoes, stir them pretty constantly (every 30 seconds to minute). They will break down with time
Chicken Liver Pate
This is a great pate recipe contributed by Lenny.
Ingredients
1 can consomme (if I don't have this, I make a little beef stock and reduce it)
1 envelope gelatin
port
1/2 lb. chicken livers (I batch the livers each time we process the birds)
1 1/2 cups chopped onions
1/4 lb. butter, melted
3 ounces cream cheese
1 hard boiled egg
Boil consomme with gelatin and dash of port for 1 1/2 minutes. Pour half of it into well-greased form. Let cool in refridgerator.
Fry chicken livers with onions. Put in blender in following order:
butter
cream cheese
egg
liver & onions
salt and pepper
port
Blend well, cool, pour onto jelled consomme. Pour remaining consomme on top.
Make 24 hours in advance.
May double recipe - double all but consomme and gelatin.
Ingredients
1 can consomme (if I don't have this, I make a little beef stock and reduce it)
1 envelope gelatin
port
1/2 lb. chicken livers (I batch the livers each time we process the birds)
1 1/2 cups chopped onions
1/4 lb. butter, melted
3 ounces cream cheese
1 hard boiled egg
Boil consomme with gelatin and dash of port for 1 1/2 minutes. Pour half of it into well-greased form. Let cool in refridgerator.
Fry chicken livers with onions. Put in blender in following order:
butter
cream cheese
egg
liver & onions
salt and pepper
port
Blend well, cool, pour onto jelled consomme. Pour remaining consomme on top.
Make 24 hours in advance.
May double recipe - double all but consomme and gelatin.
Schterum - #2
Here's a recipe from Marilyn McFarland's mother:
Ingredients
2 cups flour
4 or 5 eggs
1 t salt
1 1/2 cups milk
Beat eggs; add milk. Beat in flour and salt. (Be sure the batter isn't too thin. If so, the schterum will be sticky.) Fry in hot greased skillet, using lard or any oil. When batter is partially set, lift batter with fork, and let liquid flow under to continue browining. When solid, turn it over, cut into bit-size pieces while frying. Makes 4 servings.
Ingredients
2 cups flour
4 or 5 eggs
1 t salt
1 1/2 cups milk
Beat eggs; add milk. Beat in flour and salt. (Be sure the batter isn't too thin. If so, the schterum will be sticky.) Fry in hot greased skillet, using lard or any oil. When batter is partially set, lift batter with fork, and let liquid flow under to continue browining. When solid, turn it over, cut into bit-size pieces while frying. Makes 4 servings.
Schterum
Marilyn McFarland shared this recipe which was originally from Dale Gensley. Dale served would bring this for Sunday dinner - which was generally around 2:00.
Ingredients:
4 eggs, beaten
1/4 txp. salt
1 T sugar
3/4 c. milk
2 - 3 c. flout
Beat eggs, add sugar, salt and milk. Add enough flour to make a thick batter. Pour into greased skillet and stir as batter is frying. Serve with syrup or crushed strawberries. Makes 2 - 3 servings
Ingredients:
4 eggs, beaten
1/4 txp. salt
1 T sugar
3/4 c. milk
2 - 3 c. flout
Beat eggs, add sugar, salt and milk. Add enough flour to make a thick batter. Pour into greased skillet and stir as batter is frying. Serve with syrup or crushed strawberries. Makes 2 - 3 servings
Twice-Cooked Potatoes
This recipe contains a little less oil than the Easy Skillet Potatoes and is also tasty.
Use 1 - 3 potatoes per person, depending on size.
Scrub the potatoes and cut them into pieces of equal size. I generally cube them.
Place cut potatoes potatoes into a pan and bring to a boil and cook until just tender.
Drain and toss potatoes in a mixing bowl with olive oil, some salt, a little paprika and maybe a little garlic powder or dried pepper flakes, any spice that sounds good at the time.
Place the seasoned potatoes on a cookie sheet in the oven at 450.
Bake for about 20 minutes, until they're nicely browned. Turn over a few times during the cooking process. If you're in a hurry, you can use the broiler but watch it - they can go quickly!
These are always a hit - you might want to make a few more than you think you'll need because people will chow down on these little morsels.
The children will like this served with home-made ketchup.
Use 1 - 3 potatoes per person, depending on size.
Scrub the potatoes and cut them into pieces of equal size. I generally cube them.
Place cut potatoes potatoes into a pan and bring to a boil and cook until just tender.
Drain and toss potatoes in a mixing bowl with olive oil, some salt, a little paprika and maybe a little garlic powder or dried pepper flakes, any spice that sounds good at the time.
Place the seasoned potatoes on a cookie sheet in the oven at 450.
Bake for about 20 minutes, until they're nicely browned. Turn over a few times during the cooking process. If you're in a hurry, you can use the broiler but watch it - they can go quickly!
These are always a hit - you might want to make a few more than you think you'll need because people will chow down on these little morsels.
The children will like this served with home-made ketchup.
Chicken Stock
Winter time is the time to make stock. It has a comforting aroma, adds moisture to the dry air, and gives you something to do with all of those laying hens that are no longer producing. To save the stock, place it in pint-sized jars and process in a hot water bath or pressure cooker, according to the directions for your canner.
Ingredients:
1 or 2 stewing hens. The best chicken to use is one that is about 2 years old and has stopped laying.
4 - 5 carrot tops or carrots, if you don't have tops.
2 - 3 onions, washed and cut in half
3 - 4 cloves of garlic - no need to skin these, just toss them in.
2 - 3 T of kosher salt
Some black pepper or 1 - 2 dried spicy peppers if you like spice
1 - 2 bay leaves (I pick these off of my bay leaf plant. I use the ones that are starting to dry up or look weak)
Some celery (if you have it but I usually don't)
Rinse the chickens and place all ingredients in a large pot. I use a 24 Q stock pot and fill it until the chickens are covered. Bring the mixture to a boil and then turn down to low. Allow the stock to cook for 3 - 4 hours, uncovered.
Place a colander over another large pot and strain the stock. The chicken should fall apart at this point. Put the broth back on the stove, along with the bay leaves & garlic (squeeze the meat out of the skin and toss it in and it will dissolve.
Let the chicken cool and then remove the meat that you want to remove. The meat should be really tender now and can be served for dinner, saved to make chicken sandwiches, made into chicken pot pie, anything.
At this point, you can can your stock or freeze it. I don't have room in the freezer, so I can it. I also don't have a lot of room on my shelves so I continue to cook the stock for 2 - 3 more days! After I separate the meat from the bones, I toss the bones back into the pot and continue to simmer the stock. At night I put it in the cold garage or fridge and in the morning I put it on the top of the wood stove. By the end, the stock is very concentrated. Strain the broth again and then pour into your clean jars. When I use a pint to cook with, I'll add water if I'm making soup or gravy.
The last time I made stock, I ended up with about 7 pint-sized jars. I did add a little water as the chicken simmered, to make sure the meat was always covered during the cooking process.
A tasty, organic, inexpensive alternative to store-bought stock!
Ingredients:
1 or 2 stewing hens. The best chicken to use is one that is about 2 years old and has stopped laying.
4 - 5 carrot tops or carrots, if you don't have tops.
2 - 3 onions, washed and cut in half
3 - 4 cloves of garlic - no need to skin these, just toss them in.
2 - 3 T of kosher salt
Some black pepper or 1 - 2 dried spicy peppers if you like spice
1 - 2 bay leaves (I pick these off of my bay leaf plant. I use the ones that are starting to dry up or look weak)
Some celery (if you have it but I usually don't)
Rinse the chickens and place all ingredients in a large pot. I use a 24 Q stock pot and fill it until the chickens are covered. Bring the mixture to a boil and then turn down to low. Allow the stock to cook for 3 - 4 hours, uncovered.
Place a colander over another large pot and strain the stock. The chicken should fall apart at this point. Put the broth back on the stove, along with the bay leaves & garlic (squeeze the meat out of the skin and toss it in and it will dissolve.
Let the chicken cool and then remove the meat that you want to remove. The meat should be really tender now and can be served for dinner, saved to make chicken sandwiches, made into chicken pot pie, anything.
At this point, you can can your stock or freeze it. I don't have room in the freezer, so I can it. I also don't have a lot of room on my shelves so I continue to cook the stock for 2 - 3 more days! After I separate the meat from the bones, I toss the bones back into the pot and continue to simmer the stock. At night I put it in the cold garage or fridge and in the morning I put it on the top of the wood stove. By the end, the stock is very concentrated. Strain the broth again and then pour into your clean jars. When I use a pint to cook with, I'll add water if I'm making soup or gravy.
The last time I made stock, I ended up with about 7 pint-sized jars. I did add a little water as the chicken simmered, to make sure the meat was always covered during the cooking process.
A tasty, organic, inexpensive alternative to store-bought stock!
Easy Skillet Potatoes
We made these last night with some Fingerling potatoes from the root cellar.
I typically prepare 2 - 3 potatoes per person. These potatoes are generally 2 - 3" long and about 1 1/2" in diameter so if they're smaller, I'll use more. Choose the potatoes that are getting a little soft first.
1. Scrub your potatoes and slice them into equally-sized pieces - approx. 1/3" wide.
2. Bring the potatoes to a boil and then simmer until slightly tender. Don't overcook or they'll fall apart. Drain.
3. Pour some canola oil into your cast iron skillet and heat on medium heat. Add potatoes to the skillet and let cook for about 3 - 5 minutes, until one side is brown. Turn over all potatoes and cook on the other side. You'll probably need to add oil during the cooking process so that they don't burn.
4. Turn down the heat to simmer until you're ready to serve.
5. Salt occasionally during the cooking process (I use sea salt and a grinder). You could also add paprika or Old Bay Seasoning or, if you like spice, a little cayenne pepper.
Another option is to place the skillet in the oven on broil - but watch it, they burn quickly!
I typically prepare 2 - 3 potatoes per person. These potatoes are generally 2 - 3" long and about 1 1/2" in diameter so if they're smaller, I'll use more. Choose the potatoes that are getting a little soft first.
1. Scrub your potatoes and slice them into equally-sized pieces - approx. 1/3" wide.
2. Bring the potatoes to a boil and then simmer until slightly tender. Don't overcook or they'll fall apart. Drain.
3. Pour some canola oil into your cast iron skillet and heat on medium heat. Add potatoes to the skillet and let cook for about 3 - 5 minutes, until one side is brown. Turn over all potatoes and cook on the other side. You'll probably need to add oil during the cooking process so that they don't burn.
4. Turn down the heat to simmer until you're ready to serve.
5. Salt occasionally during the cooking process (I use sea salt and a grinder). You could also add paprika or Old Bay Seasoning or, if you like spice, a little cayenne pepper.
Another option is to place the skillet in the oven on broil - but watch it, they burn quickly!
Sausage, pumpkin & veggie quiche
What to do with all of the eggs, frozen squash and frozen veggies during the winter? Here's a pretty quick recipe which is very tasty. Serve with Easy Skillet Potatoes:
1 lb. ground pork (you could use any meat here but the pork was tasty)
3 - 4 cloves of garlic, diced
2 cups pre-cooked pumpkin (I cook my pumpkins in the fall and scoop out the flesh and divide in 2 cup bags and throw in the freezer for future use)
1/2 lb. frozen chard (could use frozen collards, spinach, kale or broccoli)
3 - 5 Danver's half-long carrots, cut in 1/2" chunks (we dug these from the garden in January)
4 eggs
1 cup shredded cheese
About 1/8 cup cream
1 pie pastry
1. Pre-heat the oven to 350.
2. Place your pie pastry in a large pie plate and pre-cook until it's lightly brown. Remove from oven.
3. While the pastry is cooking, saute the garlic in a few T of canola oil. Add the ground pork and saute. When the pork is no longer pink, add in the pumpkin and saute for maybe 5 minutes - until most of the water has evaporated and the pumpkin is evenly distributed. Add a couple of grinds of sea salt from your grinder.
4. Set pork/pumpkin mixture aside.
5. Saute the carrots in a little oil until lightly brown.
6. Add carrots to the pork mixture and stir.
7. Cut the chard into 1/4 " strips and saute with a couple of drops of sesame oil. If this is chard from the freezer, you just need to warm this up as it was blanched prior to freezing. If this is fresh, I'd saute for 5 minutes or so.
8. Add the chard to the bowl.
9. Spoon all of the ingredients into the pastry crust.
10. In a separate bowl, beat the eggs and cream. Stir in the cheese.
11. Add the egg mixture to the pie pan and mix in a little.
12. Bake at 375 for 10 minutes and reduce heat to 350 for about 30 minutes - until the quiche sets up and is lightly brown on top.
1 lb. ground pork (you could use any meat here but the pork was tasty)
3 - 4 cloves of garlic, diced
2 cups pre-cooked pumpkin (I cook my pumpkins in the fall and scoop out the flesh and divide in 2 cup bags and throw in the freezer for future use)
1/2 lb. frozen chard (could use frozen collards, spinach, kale or broccoli)
3 - 5 Danver's half-long carrots, cut in 1/2" chunks (we dug these from the garden in January)
4 eggs
1 cup shredded cheese
About 1/8 cup cream
1 pie pastry
1. Pre-heat the oven to 350.
2. Place your pie pastry in a large pie plate and pre-cook until it's lightly brown. Remove from oven.
3. While the pastry is cooking, saute the garlic in a few T of canola oil. Add the ground pork and saute. When the pork is no longer pink, add in the pumpkin and saute for maybe 5 minutes - until most of the water has evaporated and the pumpkin is evenly distributed. Add a couple of grinds of sea salt from your grinder.
4. Set pork/pumpkin mixture aside.
5. Saute the carrots in a little oil until lightly brown.
6. Add carrots to the pork mixture and stir.
7. Cut the chard into 1/4 " strips and saute with a couple of drops of sesame oil. If this is chard from the freezer, you just need to warm this up as it was blanched prior to freezing. If this is fresh, I'd saute for 5 minutes or so.
8. Add the chard to the bowl.
9. Spoon all of the ingredients into the pastry crust.
10. In a separate bowl, beat the eggs and cream. Stir in the cheese.
11. Add the egg mixture to the pie pan and mix in a little.
12. Bake at 375 for 10 minutes and reduce heat to 350 for about 30 minutes - until the quiche sets up and is lightly brown on top.
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