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How to Prepare Fresh Pumpkin Puree

Posted on November 11, 2010 by amydeline

When it comes to Thanksgiving desserts, does it get any more classic than pumpkin pie?? Pumpkin is the bright orange star of autumn produce. They play a leading role in Halloween celebrations and an even tastier role at Thanksgiving. As far as I’m concerned, serve whatever other desserts you’d like on Thanksgiving, as long as there’s at least one pumpkin pie. So, in honor of our Thanksgiving Week here at The Gourmand Mom, we’ll be making a pumpkin pie, using my mom’s tasty recipe for Fresh Pumpkin Coconut Pie.

Like many families, we purchased several pumpkins to adorn our front steps throughout October. They lasted out there for a month, until one afternoon, we opened the door to find the remnants of what used to be the Frankenstein pumpkin. We were all a bit flummoxed upon finding the remains. The boys were devastated. What horrific event could have caused the brutal destruction of our little pumpkin; so thoroughly ravaged on our front steps. We all felt a bit violated. But, my husband dutifully cleaned up the remains and we did our best to put the past behind us. And then, the very next day, the vicious pumpkin villian returned.

Let’s just call him Squirrely. Squirrely stood there on our front steps, staring at me with his beady little eyes, looking all cute with his fluffy tail. And then he strutted himself over to the next largest pumpkin, and shamelessly went to work. So strong was his passion for pumpkin, that he worked diligently at his task for at least an hour, as we all stood staring in awe. Squirrely was clearly a master of pumpkin. To his credit, he waited a month before devouring our decor.

Clearly, I wouldn’t be using any of those pumpkins to make my pumpkin pie. Luckily, our grocery store is well-stocked with pumpkins. For the purpose of making pumpkin puree for pies or other pumpkin desserts, your best bet is to pick up a Pie Pumpkin or Sugar Pumpkin. They are smaller and will produce a less watery, more flavorful result. When my mom prepares the pumpkin for her pies, she typically prepares the puree in a similar fashion to mashed potatoes. She cuts the pumpkin into chunks, removes the skin, boils, then mashes. It’s a technique which has always worked well for her. However, an easier alternative to chopping a hard pumpkin into pieces and removing all of the skin is to roast the pumpkins. Once roasted, the tender insides will scoop out with ease. Here is a step by step guide on how to prepare fresh pumpkin puree by roasting.

1. Thoroughly rinse the pumpkins.

2. Ideally, cut the pumpkins in half, from the stem to the base. However, if you happened to purchase the world’s hardest pumpkins or perhaps left your pumpkins in the freezing car overnight, you may have to settle for simply sawing and prying off the top. After trying every one of my very sharp knives on my stubborn pumpkins, I considered inviting Squirrely inside to help. (He clearly knows how to get inside a pumpkin.) Seriously, a hacksaw wouldn’t have cut through my pumpkins. But, eventually I managed to wrestle the tops off. Don’t worry, if you can not manage to cut your pumpkins in half, rest assured that the  pumpkins will roast just as well with only the tops removed.

3. Use a spoon or ice cream scoop to remove all of the seeds and stringy parts from the pumpkin. Save the seeds for roasting.

4. Place the pumpkin upside down on a baking sheet (cut sides down, if you were able to cut your pumpkin in half). Fill the bottom of the baking sheet with a thin (1/4 inch) layer of water.

5. Roast at 375 degrees for about 90 minutes. Test by inserting a fork into the inside of the pumpkin. It should be quite tender. Allow to cool.

6. Scoop out the tender insides.

7. Use a blender, food processor, or immersion blender to puree until smooth. Refrigerate until ready to use.

** Two small Pie Pumpkins should produce about 3-4 cups pumpkin puree.

If you’re preparing fresh pumpkin puree, be sure to roast the seeds separately for a tasty snack. I seriously ate so many pumpkin seeds yesterday that I’m beginning to suspect I may be sprouting a pumpkin in my belly. They are a delicious and highly nutritious snack.

To roast the pumpkin seeds: Rinse the seeds and separate from the stringy pumpkin pieces. Discard the stringy pieces. Lay the pumpkin seeds in a single layer on a paper towel to dry. Spread the seeds onto a baking sheet. Toss with a bit of olive oil. Sprinkle with sea salt and pepper. Bake in a 375 degrees oven for about 20 minutes. Enjoy!

Stay tuned for the recipe for Fresh Pumpkin Coconut Pie, coming up next!

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The Gourmand Mom has a Bun in the Oven

Posted on October 25, 2010 by amydeline

You know how real estate agents recommend throwing a batch of cookies in the oven just before an open house to fill the house with a warm, welcoming scent? Well, they should scratch that idea and throw these in the oven instead. Perspective buyers will be practically licking the walls.

I’d originally planned on making apple cinnamon buns. Then, I ran across a recipe for pumpkin buns and the idea of an autumn harvest bun came to mind. I made a few adaptations to the pumpkin bun recipe, then whipped up a little apple, pear, and walnut filling; similar to a thickened pie filling. Next, I rolled the sweet pumpkin dough with the apple, pear, and walnut filling, baked them, and drizzled the whole batch with a sugary glaze.

The entire process takes a little time, but the result is well worth it. You’re not going to get buns like this out of any can. And just wait until your home is filled with the aroma of warm cinnamon, pumpkin, and apples. Who needs seasonal scented candles anyway??

These buns are moist, doughy, and bursting with fall flavors; an autumn harvest, indeed! The best part is that the reheat really well the next day. So, make them a day ahead of time and reheat in the morning for a special breakfast treat! A few seconds in the microwave should do the trick.

Autumn Harvest Buns

Ingredients

For the Buns:

  • 1 packet Dry Active Yeast
  • 1/2 cup Warm Water (about 110 degrees)
  • 3 3/4 cups Flour (plus additional flour)
  • 1 egg
  • 1/2 cup Milk
  • 1/2 stick Butter, melted
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 1/4 tsp Nutmeg
  • 3/4 cup Pumpkin Puree

For the Filling:

  • 3/4 cup Water
  • 1 Tbsp Lemon Juice
  • 1 large Granny Smith Apple, diced
  • 1 Pear, diced
  • 3 Tbsp Sugar
  • 1 Tbsp Cornstarch
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/3 cup Walnuts, chopped

For the Icing:

  • 3/4 cup Confectioner’s Sugar
  • 1 Tbsp Water, plus more if needed
  • 1/4 tsp Vanilla

Directions

In a small bowl, sprinkle the yeast over the warm water. Stir to combine. In a large bowl, combine the flour, cinnamon, salt, and nutmeg. Create a well in the center of the flour mixture. Pour in the milk, butter, egg, and yeast mixture. Add the pumpkin puree. Stir until well combined. The dough should be sticky, but manageable.

Place the dough onto a generously floured surface. Knead the dough for about 10 minutes, gradually incorporating more flour until the dough is smooth and elastic. Periodically, add more flour to your work surface, as necessary, to prevent the dough from sticking.

Spray a large bowl with cooking spray. Place the kneaded dough into the bowl. Cover with a towel and allow it to rest at room temperature for about an hour, until the dough has double in size.

Meanwhile, prepare the filling. Combine the water and lemon juice. As you dice the apple and pear, place the pieces into the water mixture. Add the cornstarch, sugar, cinnamon, and nutmeg. Toss to combine. Place the mixture in a pan over medium/medium-low heat. Bring to a gentle simmer and cook until the liquid thickens and the fruit becomes tender, about 10-15 minutes. Stir in the walnuts. Set aside to cool.

Preheat oven to 375 degrees.

Spray a small baking sheet with cooking spray.

After the dough has risen, remove the dough from the bowl and place it on a well-floured surface. Roll the dough into a rectangle about 10″x12″. Spread the fruit mixture over the dough.

Then, starting with the long end, tightly roll the dough. Cut the dough into 1″ slices. Place the slices onto the prepared baking sheet. Pack them in, if necessary. Let the buns rest for another 20 minutes before baking.

Bake for about 20-25 minutes.

As they cool, prepare the glaze. Combine the confectioners sugar with the water and vanilla extract. Add additional water, a few drops at a time, until the glaze has the consistency of a syrup. After the buns have cooled for about 10 minutes, drizzle with the glaze. Serve warm.

**The dough portion of the recipe is adapted from the Cooking Light recipe for Pumpkin-Cinnamon Streusel Buns, found here.

One more little thing… I’ve been keeping a teeny-tiny secret from you all. I’m extremely delighted to announce that I’ve got a bun of a different sort baking in the oven. Our third baby is due to arrive early May 2011!

Coming in May 2011!

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A Better Caramel Apple Cake

Posted on October 16, 2010 by amydeline

You may remember a couple weeks ago, when I shared a recipe for a Caramel Apple Cake, which I’d found in the Food Network magazine. I baked the cake for the dessert table at my little guy’s birthday party. In theory, the cake was inspired genius; the gooey, fruity top of an upside-down cake; oozing with homemade caramel. In execution, it was less than perfect. While the cake up near the apples and caramel was sweet and tender, the bulk of the cake struck me as a bit too dry and bland.

But the idea was too good to let go. So, I reworked the recipe a bit. The result was a definite winner; a better Caramel Apple Cake. I don’t want to insist that you ignore the Food Network on this one and listen to little ol’ me. But, well… Listen to me!

My adjustments are as follows. I reduced the amount of flour and increased the cinnamon. I halved the entire caramel recipe since, as written, it produces WAY more caramel than necessary. I eliminated the center apple, which seemed unnecessary and did little for the finished appearance. Finally, borrowing the idea from my favorite, super-moist chocolate cake recipe, I added 2/3 cup of boiling water to thin out the batter. The result was a significantly moister, more flavorful cake with less fat and calories than the original! An all-around win!

Caramel Apple Cake

Adapted from Food Network Magazine’s Caramel Apple Cake

Ingredients

For the Caramel:

  • 1 1/2 cups sugar
  • 2 1/2 Tbsp light corn syrup
  • 2 Tbsp unsalted butter, plus more for the pan
  • 1/2 cup heavy cream

For the Cake:

  • 2 Apples (Granny Smith, Golden Delicious, or Crispin)
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup sour cream
  • 1/3 cup fresh orange juice
  • 1 Tbsp vanilla extract
  • 1 stick unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2/3 cup Boiling Water

Directions

Butter a 3 inch deep, 8 or 9 inch diameter cake pan.

Prepare the Caramel. In a deep saucepan over medium-medium/high heat, combine the sugar and corn syrup until the sugar melts and the mixture turns a deep amber color. Be careful, because the mixture will be extremely hot. Turn down the heat to medium and carefully add the butter and cream. Be prepared that the mixture will bubble up vigorously. Stir with a long-handled spoon for about 3 minutes, until combined.

Allow the caramel to cool for  a minute. Reserve 1/2 cup of the caramel in a container. Pour the remaining caramel into the cake pan. Allow the caramel to set for 20-30 minutes.

Preheat oven to 350 degrees.

Slice both apples into thin pieces. When the caramel has cooled, arrange the apple slices in an overlapping ring around the edge of the cake pan. Chop up the remaining apple slices and set aside.

Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a separate small bowl, mix together the sour cream, orange juice, and vanilla. Set aside.

Use a hand mixer to beat together the butter and sugar until light and fluffy. One at a time, beat in the eggs. Then, add half of the flour mixture, followed by half of the sour cream mixture. Continue beating to combine. Add the remaining half of the flour mixture and remaining sour cream. Beat until combined.

Stir in the 2/3 cup of boiling water, until the batter is smooth.

Pour the batter into the pan. Sprinkle the top of the batter with the chopped apples.

Bake for about 1 hour and 20 minutes, until the top is golden brown and the cake springs back when gently pressed. Cool completely in the pan.

To serve, bring about an inch of water to a boil in a large saucepan or skillet (with a wider diameter than the cake pan). Turn off the heat and place the bottom of the cake pan in the hot water. Allow the pan to sit in the hot water for 5-7 minutes to soften the caramel. Then, run a knife along he edges of the cake to loosen and invert the cake over your serving plate. Microwave the caramel for a few seconds at a time until it is softened. Drizzle the remaining caramel over the top of the cake. Serve immediately.

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Apple Cinnamon Rangoons

Posted on October 13, 2010 by amydeline

I was seated on a comfortable bar stool set up against a large granite island countertop in the most bright and beautiful kitchen. I was eating a mouthwatering salad of mixed greens, lobster, and avocado, dressed in a fresh vinaigrette. It was course two of a nine course tasting menu. On the other side of the island countertop, dressed in a dalmation print apron, was Chef Patrick O’Connell, busy at the stove, artfully crafting the most perfect dishes. Then it occurred to me. I’m sitting in the kitchen at The Inn at Little Washington and Patrick O’Connell is personally preparing me a nine-course tasting menu. That’s when I realized that I was probably dreaming. But I took another bite of lobster and then proceeded to share a story with my new pal, Patrick, about how the cast of The Hills randomly stopped by my beach house one afternoon to use the bathroom. He laughed and then told me of his encounter with the cast of Jersey Shore. Mind you, I neither have a beach house, nor have I ever even watched The Hills, let alone met the cast. I took another bite of my salad.

Patrick took a piece of foie gras out of the fridge and raised the heat on the skillet. Course three would be foie gras. Fantastic. In the background, I heard an unusual roar and a thump. I turned my attention to a woman who’d entered the kitchen and was standing on the opposite side of the island countertop. Clearly she was an acquaintance of Patrick. She was flipping through the pages of a scrapbook. Feeling right at home, I began flipping through the pages with her; pictures of a grandson. I heard the pop and sizzle of the foie gras hitting the hot pan. And then that strange roar and thump again.

Patrick began preparing my plate, with a perfectly petite mound of baby watercress and a drizzle of a thick, dark sauce. Is that a cherry-balsamic reduction? My mouth was watering. Roar and thump. I opened my eyes. Roar and thump; the sound of the garbage truck passing down my road. I quickly closed my eyes, pressed them tightly together, desperate to return to The Inn at Little Washington. Come on! The foie gras was almost ready! I tried to will myself back into that dream. No such luck. Moments later, a small voice, magnified by the effects of the baby monitor, called to me, Mommy, I’m done with my nap, followed by the sound of small footsteps as he ran to exit his room.

You owe me seven more courses, Patrick O’Connell, starting with that foie gras!

Back to reality… Today’s recipe is the brainchild of three hungry minds. It began with a discussion of an apple cinnamon cream cheese, which my sister enjoys at the bagel shop near her office. Within moments, we’d developed a fully formed idea for a decadent treat, which we named Apple-Cinnamon Rangoons. Think crab rangoons, but take away the crab and throw in some cinnamon apples instead. Pure genius. I’d have made them that very moment if I wasn’t missing the essential cream cheese and too lazy to run down to the grocery store. But I made these little babies yesterday and boy are they spectacular! They’re a tad tedious to assemble, but the result is well-worth the small labor. Make sure you make these when you have a crowd of people around to help you eat them. Or trust me, you will eat them all yourself.

Cinnamon-Apple Rangoons

Ingredients

  • 2 medium Granny Smith Apples, peeled, cored, and diced
  • 1 1/2 Tbsp Butter
  • 1 Tbsp Brown Sugar
  • 1 tsp Cinnamon
  • 2 Tbsp Water
  • 4 ounces Cream Cheese, chilled and cut into cubes (approximately 1/2″ each)
  • 40 Wonton Wrappers*
  • Vegetable oil, for frying
  • 1/8 cup Sugar, for sprinkling
  • 1/4 teaspoon Cinnamon, for sprinkling

*My grocery store carries Wonton Wrappers in the frozen foods section. Some grocery stores carry them near the refrigerated produce. Defrost before using.

Directions

In a skillet, melt the butter over medium heat. Add the diced apples. Stir and cook for a minute or two. Add the brown sugar, cinnamon, and water. Stir until the brown sugar  begins to melt and coat the apples. Cook for a few minutes until the apples are tender, but not mushy. Cool before using.

Set up a work station with the cinnamon apples, cream cheese cubes, defrosted wonton wrappers, a small bowl of water, and a large piece of wax paper.

To Assemble the Rangoons:

Place a cube of cream cheese in the center of a wonton wrapper.

Place a small spoonful of the cinnamon apples around the cream cheese.

Use your finger or a pastry brush to wet the edges of the wonton wrapper with water. Fold the wrapper in half, over the filling, to create a rectangle.

Use your finger or a pastry brush to wet one corner of the rectangle. Fold the corner down to form a diagonal edge.

Turn the wonton wrapper over and fold down the opposite corner, to form a triangle packet. Place the prepared rangoons onto the wax paper.

**It’s not absolutely necessary to fold the wonton in this manner. You can create any type of packet, even as simple as folding the wonton wrapper in half diagonally.

Repeat until you’ve used all of the filling.

To cook, heat about 1/2″ of vegetable oil in a skillet. Get it good and hot. Add a few of the rangoons and cook for a minute or two on each side, until golden brown and crispy. If they seem to be cooking too quickly, turn down the heat. Remove the rangoons from the oil with a slotted spoon and place on a paper towel to remove excess oil. Sprinkle the hot rangoons with a mixture of the cinnamon and sugar. Serve hot.

Makes about 40


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Shaved Apple-Fennel Salad

Posted on September 22, 2010 by amydeline

This past weekend, we took the boys apple-picking. As I’ve mentioned after our berry picking excursions, the boys are highly skilled fruit pickers. The looks of concentration on their faces, as they go about their work, is priceless. And we always end up with far more fruit than we needed.

Such was the case this past weekend. The boys moved through the aisles of apple trees with focused eyes and hands, proudly filling their bags with ripe McIntosh and Cortland apples, until the bags were too heavy to be carried. We brought home at least a peck per picker. In layman’s terms, that’s a boat-load of apples. **Author’s note: The more accurate descriptor of our quantity of apples is a poop-load, but it struck me as unappealing to use the word poop in a blog about food. Oh drats, it seems that I wrote it anyway.

Well, when you’ve got a poop-load of freshly-picked apples sitting around, you need to start thinking creatively. Of course, I could bake more apple crisp, but since I gorged myself with it again last night (after consuming a massive BLT) I think it’s better for my waistline that I refrain from baking any more. Apple pie would, of course, be delicious. But, then I’d face the same self-control problem I’m having with the apple crisp in my fridge. So, thinking on the lighter side, I decided to incorporate some of the fresh, crisp apples into a salad with a bit of thinly shaved fennel and a white balsamic vinaigrette.

Fennel conjures up strong images of Thanksgiving at my Italian Grammy’s house. Thanksgiving at my Grammy’s house is a marathon of eating, which challenges even my expert ability to overeat. It starts with an antipasto platter; layers of rolled meats and cheese, adorned with spicy peppers, marinated mushrooms and artichokes, and black olives, dressed in a spicy, tangy vinaigrette. Following the antipasto, we sit down at the table for fruit salad. Then, the pasta course comes out; typically a lasagna, baked ziti, or stuffed shells with garlic bread. And then, after all of that meat and cheese and fruit and pasta and the occasional stolen dessert cookie; then we sit down for a traditional Thanksgiving meal; turkey, stuffing, gravy, mashed potatoes, baked sweet potatoes, creamed onions, green beans, cranberry sauce, and rolls. After which, there is dessert, of course; usually a selection of pies, cookies, cheesecakes, and trifle. It’s quite the feast.

So, where’s the fennel come in? Well, before the feast begins, there are nuts, olives, and fennel. As a child, the presence of this strange, celery-looking, licorice-tasting vegetable alongside the olives always confused me. Even more confusing was that my Italian family members pronounced it in a way which sounded like FUH-nook. But then again, I was also taught to pronounce ricotta like Rrrr-GOAT (don’t forget to roll your r’s) and mozzarella like Mootz-a-REL.

In my mind, fennel equals Thanksgiving at Grammy’s. I’ve never actually used fennel in any of my own recipes, but I was inspired recently by a salad which was featured in my grocery store’s seasonal magazine. Their salad blended fennel with oranges and onions over spinach in a vinaigrette. I’m taking inspiration from the apples in making my own twist on a fennel salad, using a light, crisp white balsamic vinegar in my dressing. If you can’t find white balsamic, you can easily substitute regular balsamic. The tastes are similar. The addition of walnuts and applewood smoked bacon to the salad add a wonderful complement in flavors and a perfect bit of crunch.

Shaved Apple and Fennel Salad

Ingredients

  • 2 Apples
  • 1 Fennel Bulb
  • 6 cups Spinach
  • 1/2 cup Walnuts, chopped
  • 6 Slices Bacon, cooked and crumbled*

For the Dressing

  • 1/4 cup White Balsamic Vinegar
  • 1/3 cup Olive Oil
  • 1 Tbsp Honey
  • 1 tsp Mustard
  • Salt and Pepper

*Use applewood smoked bacon, if available.

Directions

Cut the apples in half and remove the core. Cut the fennel bulb in half. Using a mandoline slicer, very thinly slice the apples and fennel bulb. If you don’t have a mandoline, use a knife to slice the apples and fennel as paper-thin as possible. Make the dressing by whisking together all ingredients. Toss the spinach in a small amount of dressing. Divide the spinach onto four plates. Toss the apples and fennel in a small amount of dressing. Place a mound of the dressed apples and fennel on top of the spinach. Top with walnuts and crumbled bacon.

Serves 4


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Apple Walnut Crisp

Posted on September 21, 2010 by amydeline

I ate apple crisp and ice cream for dinner last night. There, I said it. We might as well be honest with each other. I had dessert for dinner. It wasn’t an accident or the result of poor self-control. It was a conscious decision, well thought out and carefully calculated.

You see, I subscribe to my own personal balance theory of healthy living. I love food and I’m almost always hungry. Whereas my husband can easily go for six hours or more between meals, I’m hungry again two hours after a big meal. Every two hours or so, my belly sounds the alarm and if the response isn’t immediate, hunger anger ensues. Ask my husband what I’m like during a hunger anger attack. It’s not pretty.

The Face of Hunger Anger

Anyway, back to balance. I like to eat and I eat a lot. So, in order to counter the effects of my endless appetite on my waistline, I seek balance. I usually find it through a healthy breakfast and a light lunch. Healthy snack selections, staying active with the kids, and a few runs every week help too. The combination of these behaviors allows me a little leeway with a few indulgent cheesy, delicious dinners and the occasional gooey, sweet treat.

But recently, my neat little healthy-living balance equation has been thrown off by the early sunset. I’d had a good routine going for a while. Put the kids to bed at seven, then hit the pavement for while. But, lately it’s nearly dark by the time the kids are in bed. I’ve lost my run time. I need to rework my running routine.

In the mean time, I’ve got this little gap in my balance equation, which means I need to be a little more careful on the indulgent side. So, this afternoon, when I pulled the apple crisp out of the oven and gave it a little taste test, I knew I needed a plan. The problem was that the moment that first bite hit my mouth, I knew that a small, reasonably sized portion wasn’t going to satisfy me. No. I know myself all too well. Only a heaping bowl of the hot, cinnamon-doused apples, mounded with crispy nuts and oats, and a huge scoop of vanilla bean ice cream would fit the bill.  It wouldn’t matter how much or how little I ate at dinner. I’d eat a heaping bowl of that apple crisp for dessert, even if it hurt me to do so.

A heaping bowl of apple crisp and ice cream, tacked on to the end of an already full day of eating, would most definitely throw off the balance. So, I did the only thing I could think of and substituted the apple crisp for dinner. Balance maintained. Well, sort of.

Anyway, that’s my story and I’m sticking with it.

Apple Walnut Crisp

Ingredients

For the Apples

  • 6 cups Apples; cored, peeled, and thinly sliced
  • 1/3 cup Sugar
  • 2 tsp Cinnamon
  • 1 Tbsp Cornstarch
  • 1 tsp Vanilla
  • Dash of Nutmeg

For the Walnut Streusel Topping

  • 1 cup Flour
  • 2/3 cup Light Brown Sugar
  • 2/3 cup Walnuts, chopped
  • 2/3 cup Oats
  • 1 tsp Cinnamon
  • 1 stick Butter, melted

Directions

Preheat oven to 375 degrees. Lightly butter a 13×9 baking dish. Toss the apples with the sugar, cinnamon, cornstarch, vanilla, and nutmeg. Pour the apples into the prepared baking dish. For the topping, mix together the flour, sugar, walnuts, oats, and cinnamon. Pour the melted butter over the mixture and stir until combined. The mixture should appear slightly moist and crumbly. Generously sprinkle the topping over the apples. Bake for 45-50 minutes until golden brown and bubbly. Cool slightly and serve with vanilla ice cream.


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Oven-roasted Pulled Pork and Summer Peach Pizza

Posted on August 26, 2010 by amydeline

Recently, I was having a conversation with someone who was tossing around the idea of opening a pizza shop in a city whose pizza market is predominated by chain restaurants. I suggested that as a way of setting himself apart, he should focus on using very fresh ingredients; local, seasonal, and organic when possible. In addition to offering a really good traditional pizza with traditional toppings, he could offer a special of the month, something a bit different, which features the most seasonal produce. As an example, I threw out peaches. Well, that got an odd look. So, I continued, Maybe with a BBQ type of sauce and pork or something. The odd look remained.

Over the next couple days, I mentioned this peach and pork pizza idea to a handful of other people, all of whom had the same confused reaction. Maybe I should have let it go, but for some reason, I couldn’t get this pizza off my mind. I mean, people put ham and pineapple on pizza. So why not pork and peaches?

I let the idea simmer in my brain for a while. The pork should be slow-cooked and tender, like pulled pork. The peaches would need to be roasted to make them extra sweet and tender. The sauce should full of tomato flavor, but with a definite sweet bbq accent. The cheese should be melty and mild. The more I thought it through, the more convinced I became that it would work.

So, I picked up a big pork shoulder and got cooking. Pulled pork is something which works best when cooked low and slow. There are several ways to do it, all of which can be successful. My preferred method is to oven-roast the pork, since I can use that method year round and I find that it produces a less mushy result than with a slow-cooker. You can decrease the cooking time by increasing the heat, but low and slow is your best bet for a tender roast, which will pull apart with ease. My recipe is sort of in middle as far as heat and time goes, but if you have more time on your hands, lower the heat and give it a bit more time.

For the sauce, I made a Honey Garlic BBQ sauce. I cooked the sauce along with the pork to pick up some of the pork flavor and allow the flavors to blend and concentrate. This also allows the onion and roasted garlic to slow cook for an even sweeter flavor. For a leaner end-result, you can cook the sauce separate from the roast.

Pulled Pork and Summer Peach Pizza

Ingredients

For the Roasted Garlic-Honey BBQ Sauce:

  • 1 15 oz. can Tomato Sauce
  • 1/4 cup Tomato Paste
  • 1/3 cup Apple Cider Vinegar
  • 2 Tbsp Mustard
  • 1/4 cup Worchestire
  • 1/4 cup Honey
  • 1 tsp Cayenne
  • 1/2 tsp Salt
  • 1 head Roasted Garlic, cloves removed from the skin*
  • 1 Small Onion, chopped

For the Roast:

  • 1 5-7 pound Pork Shoulder
  • Paprika
  • Brown Sugar
  • Salt
  • Cayenne Pepper

For the Peaches:

  • 2 Peaches, thinly sliced
  • 1/2 Tbsp Brown Sugar

For the Pizza:

  • 2 12″ Prepared Pizza Crusts
  • 2-3 cups Mozzarella Cheese
  • 1/3 cup Chives, finely chopped

*Click here for my guide to roasting garlic.

Directions

To prepare the roast, trim the excess fat from the exterior. Rub the roast all over with paprika, brown sugar, salt, and cayenne. Refrigerate for at least an hour.

Preheat oven to 325 degrees. In a heavy dutch oven pan with a tight fitting lid or in a baking dish that is just big enough to hold the roast, combine all sauce ingredients. Place the roast on top of the sauce and cover. If using a baking dish, tightly seal the pan with foil. Place it in the oven and cook for about 5 hours. No need to check, stir, or baste. Just pop it in a let it do its thing. You’ll know it’s done when the meat starts to pull away from the bone and the internal temperature, as measured with an instant-read thermometer, has reached at  least 170 degrees. You can also test the meat by scraping a fork into a piece of the roast. It should easily shred from the roast.

For the peaches, place the thin slices in a small baking dish and toss with the brown sugar. You can omit the sugar, if desired, but the small amount of sugar gives the peaches a very light, sweet glaze. Place the baking dish in the oven during the last 30 minutes of the roast’s cooking time.

When the roast is cooked, remove from the oven. Carefully lift the roast from the pan and place it on a rack or in a colander to cool for about 15 minutes.

While the roast is cooling, pour the sauce through a strainer to remove the chunks of onion, garlic, and any pork pieces. Allow the sauce to settle. Then, pour off any excess fat, which will rise to the top or use a spoon to remove the fat. Taste the sauce and adjust the flavor with more salt, cayenne, or honey, as desired.

When the pork is cool enough to handle, but still warm, use a fork to begin pulling the meat. If you scrape the fork against the meat, it should start pulling apart easily. Discard any fatty chunks. I like to go back over the meat with my fingers after pulling it, to make sure there are no slimy, fatty bits remaining.

Pour the sauce over the meat and toss to combine.

For the pizza, preheat oven to 425 degrees. Scatter the sauced pork in an even layer over the crust. Place several slices of peach on top of the pork. Sprinkle with a good layer of mozzarella cheese. Garnish with the chopped chives. Bake for about 12 minutes until everything is hot, the cheese is melty and the edges of the crust are golden.

Makes 2 12-inch Pizzas (plus leftover pulled pork for sandwiches!)

This pizza was really good. Even my skeptical husband was pleased!

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Peaches ‘n’ Cream Panna Cotta

Posted on August 11, 2010 by amydeline

As a child, I was a shrewd negotiator in the business of Barbie clothing.  I used my persuasive (and most likely devious) tactics to build an enviable collection of outfits for my Barbie. While my Barbie had bins full of outfits for every occasion, my two younger sisters’ Barbies were dressed in hair scrunchies. While my Barbie impressed her dinner guests with multiple stunning outfit changes, my sisters’ Barbies wore tattered hand-me-downs. I’ll never live it down. In fact, my brother-in-law claims that one of the first things my sister ever told him about me involved a warning about engaging in trades.

Out of the entire Barbie clothes collection that my sisters and I bartered over, the hands-down favorite was the elegant Peaches N Cream gown; a full peach chiffon skirt with a shiny, pearlescent bodice and a tiny flower applique. If a life-sized version of that dress existed, I may have worn it for my wedding. And I’m not even particularly fond of the color peach or full chiffon skirts. We must have passed that dress back and forth a hundred times, always the prized gem of a trade.

Mattel recently put out a reproduction of the Peaches N Cream Barbie. I shrieked when I saw it at Target and almost bought it at first sight, but the $50 price tag was enough to dissuade me. Part of me wanted to wrap it up and give it to my sisters as a fun gag gift. Perhaps I could then convince them to trade it back to me in return for a handful of scrunchies.

As a result of this bit of personal history, it’s hard for me to think about peaches without thinking of cream. So when I nearly tripped over the bin of ripe summer peaches, which my grocery store so conveniently placed directly in the entranceway, lest anyone forget that it’s peach season, I knew exactly what I needed to make; my very own panna cotta incarnation of Peaches ‘n’ Cream. This dish is, quite simply, roasted summer peaches enveloped in lightly sweetened cream. Peaches ‘n’ Cream.

Removing the skin from the peaches and roasting  them in the oven until they are extremely tender is key, so that your spoon will slip through the delicate peaches almost as easily as through the sweet cream. You can serve the panna cottas unmolded or serve them in their bowls. Puree some of the extra roasted peaches for a decorative and delicious coulis (pronouced koo-LEE). Add a bit of water and strain, if necessary, to achieve a smooth peach sauce.

Peaches and Cream Panna Cotta

Ingredients

  • 3 Ripe Peaches
  • 1/2 Tbsp Brown Sugar
  • 1 1/4 cup Milk
  • 1 cup Heavy Cream
  • 1 packet Unflavored Gelatin Powder (about 2 1/4 tsp)
  • 1 Vanilla Bean, split in half lengthwise, seeds scraped
  • 1/4 cup Sugar

Preheat oven to 350 degrees. Use a paring knife to peel the peaches. Remove the pit and very thinly slice the peeled peaches. Place peach slices in a baking dish. Toss with the brown sugar. Place the baking dish in the oven and cook for about 30 minutes, until the peaches are very tender. The riper the peaches, the less time they’ll need to cook. Occasionally toss the peaches with a spoon as they cook. Remove from the oven and set aside to cool.

In a medium bowl, sprinkle the gelatin powder over 1/4 cup of the milk. Set aside to allow the gelatin to bloom.

In a saucepan, combine the remaining milk, cream, sugar, vanilla bean seeds, and vanilla bean halves. Over medium/medium-low heat, gradually heat the mixture, whisking to dissolve the sugar and evenly disperse the vanilla bean seeds. Once the mixture begins to bubble around the edges and the sugar is fully dissolved, remove from heat. Remove the vanilla bean halves. Add the hot liquid to the gelatin. Whisk until the gelatin is completely dissolved. Strain the mixture through a fine sieve. Set the mixture in an ice bath to begin cooling, about 10 minutes.

Meanwhile, arrange several peach slices on the bottom of 6 small bowls or ramekins. Pour some of the panna cotta mixture into each prepared dish. Refrigerate for 2-3 hours to set the panna cotta.

To unmold, dip the bottom of the dishes into warm water for a few seconds. Use a knife to loosen the edges. Invert over your serving dish.

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Berry Pickin’

Posted on August 8, 2010 by amydeline

The weather couldn’t have been more perfect yesterday. It was warm, but not too hot. The sun was out, but it was not scalding. A refreshing breeze passed through the air. So, we took the boys and our niece berry picking. The beauty of living in an area which offers us the comfort of a quiet neighborhood, the convenience of being able to walk to the grocery store, and fields full of fresh berries within a few minutes drive is not lost on us.

We had the blueberry fields all to ourselves.

It was quiet, breezy, peaceful. A few shiny bugs were our only companions.

The kids enjoyed filling their buckets with the sweet berries.

More than a few berries were sampled by sneaky children.

But we managed to bring home enough berries for some fresh berry shortcake dessert.

I used an Alton Brown recipe for the shortcake, found here. I added about 1/4 cup additional milk to give the dough the right consistency. Next time, I’d also add a bit more sugar, but it was otherwise delicious!

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Duck Breast a l’Orange in Crepes

Posted on August 5, 2010 by amydeline

Happy National Waffle and National Oyster Day! In honor of these special occasions, I’ll be making oyster waffles today!

Don’t worry. I’m totally kidding. We don’t need to celebrate every food holiday.

No, we will not be having oyster waffles today. We’re having crepes. I was watching a show on the Food Network the other night, Best Thing I Ever Ate, where top chefs shared, you guessed it, the best things they’ve ever eaten. Chef Beau Macmillan talked about these crepes filled with Nutella and covered with strawberries and bananas that he ate at a place called FlipHappy in Austin, Texas. Everything about them looked delicious. I set my mind on making crepes sometime this week. Since I’ve already shared a dessert recipe this week, I figured I should make savory crepes. It took me all of about a minute to decide what to make.

I’ve had Duck a l’Orange cued in my draft list for weeks, just waiting for the right opportunity. I’d planned to serve the sliced duck breast a l’orange with rice or potatoes, perhaps pommes dauphinoise. But something about the sweet and savory orange sauce with orange zest and juicy orange supremes is screaming to put in a crepe. I think I’ve found my perfect opportunity to make duck a l’orange.

Don’t be put off by the fancy name and don’t be intimidated if you’ve never made duck before. This meal is really a piece of cake. Make it for a dinner party and impress your guests with your fancy French dish. Really impress them by talking about how you started with a gastrique (which is just the slightly caramelized sugar/vinegar combination that starts the sauce). Bowl them over by mentioning that you reduced the orange juice to concentrate the flavor or comment on the fresh orange supremes. Chat about how you rendered the duck fat or how you mounted the sauce with butter just prior to serving, to give it a nice, rich feel. Then, toss your hair back, giggle, and say, “Really, it was nothing.” Seriously though, this dish is really not too complicated to make and works really well for dinner parties since it can be mostly prepared ahead of time.

For the purpose of this recipe, we’re using duck breasts. No need to deal with a whole duck. My supermarket carries packaged duck breasts right near the poultry section. If you can’t find them at your grocery store, try asking at the butcher counter. They may be able to order them for you. Doesn’t hurt to ask. The packaged duck breasts I purchased came pre-scored, for my convenience. If yours are not, you’ll want to cut a crosshatch pattern in the fat, being careful not to cut into the meat. The crosshatch pattern will help the fat the break down during cooking.

You can prepare the sauce and even cook the duck ahead of time. Zest and supreme your oranges beforehand too. When dinner rolls around, you’ll simply need to cook the crepes, reheat the sauce with the duck and orange supremes. Add the zest and butter and you’ll be in business!

Edited to add: As I discovered last night, the crepes actually reheat well too. Wrap the cooked crepes in foil and refrigerate until you’re ready to use. To reheat, place the stack of crepes between two paper towels and microwave for about 20 seconds or so.

Duck Breast a l’Orange in Crepes

Ingredients

For the Duck

  • 2 Duck Breasts
  • 1/4 cup Sugar
  • 1/8 cup White Wine Vinegar
  • 2 Ice Cubes
  • 1 cup Orange Juice
  • 1 1/2 cups Chicken Stock
  • 2 tsp Cornstarch
  • 2 tsp Water
  • 1 Tbsp Butter, cold
  • 2 Oranges, supremed*
  • Zest from 1 Orange
  • Salt and Pepper

* Click here to see how to supreme an orange.

For the Crepes

  • 2 Eggs
  • 1/4 tsp Salt
  • 1 cup Flour
  • 1 1/4 cup Milk, plus a bit more if necessary
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Sugar

Directions

For the sauce: Combine sugar and vinegar in a saucepan over medium heat. Cook, stirring constantly, until the mixture begins to turn a medium amber color. Remove from heat. Add an ice cube or two to stop the cooking, so it does not become too dark or burn. (This is your gastrique.)

Add the orange juice. Whisk to combine and return to the heat. Bring to a simmer and cook over medium heat for about 5-7 minutes until the sauce has reduced to 1/2 cup. Add the chicken stock. Bring to a simmer and cook for about 15 minutes, until about 1 cup of sauce remains. Combine cornstarch and water in a small bowl. Add a spoonful of the hot sauce to the cornstarch mixture. Then add the mixture to the sauce. Simmer for another minute or two until the sauce is well thickened. Season with a little salt and pepper. Remove from heat. You can prepare the sauce to this point ahead of time.

For the duck: Season the duck breasts with a little salt and pepper. Heat a pan over medium heat until a drop of water sizzles when it touches to pan. Place the duck breasts in the pan, fatty side down. Cover and cook for about 8-10 minutes. Most of the fat will render (melt away) and you’ll be left with a thin crispy layer of fat.

Turn the breasts, cover, and cook on the other side for about 10 minutes. They should reach an internal temperature of 165 degrees, as measured by an instant-read meat thermometer. Remove from the pan and allow the duck breasts to rest for about 5 minutes. Remove the remaining layer of fat, if desired. Cut the duck breast into small pieces.

For the crepes:

Lightly beat the eggs with the salt. Combine the eggs with the flour, milk, oil, and sugar. Add additional milk, if necessary. The batter should move very easily, but not be overly liquidy. Spray a flat-bottom, nonstick skillet with cooking spray, then heat the skillet over medium heat. Hold the pan off the heat and use a measuring cup to pour about 1/3 cup of batter into the pan. Quickly, turn the pan to spread the batter across the entire bottom. Place the pan over the heat and cook for less than a minute. Use a spatula to loosen one of the edges. Then, use your hands to flip the crepe. Cook for a few seconds more on the other side. Make 8 crepes.

To assemble the dish:

When you’re ready to serve, reheat the sauce in a saucepan. Add the orange segments, about half of the orange zest and the pieces of duck. Toss to gently combine. Simmer gently for a few minutes until the duck and sauce are heated. Remove from the heat. Add the butter and gently swirl the mixture until it melts and blends with the sauce. Place a spoonful of the mixture onto one quarter of the crepe.

Fold the crepe in half over the mixture, then in half again to form a triangle shape.

Repeat for all crepes. Serve each person 2 prepared crepes. Drizzle with a little extra sauce, if desired. Garnish with the remaining orange zest.

Makes 4 Servings

**If you wish to make this duck a l’orange to serve in a way other than with crepes, you can follow the same procedure, but slice the duck, rather than cutting it into small pieces. Also, you can omit the cornstarch in the sauce. I added cornstarch to thicken the sauce to prevent the crepes from getting soggy, but if you’re not serving the dish with crepes, this is not a concern.

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The Gourmand Mom

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