Cinnamon and Ancho Chile Chocolate Bark

From Spices Inc.

We love testing recipes that have that 'sweet heat' - they start out sweet then finish with an unexpected, subtle warm heat.  Sweet chocolate, warm cinnamon and smokey Ancho hit the perfect combination. Add tart cranberries, cashews and pistachios and this treat will be the hit of the party! This is a recipe that also makes a great holiday gift!!

Ancho chiles are fruity, sweet, slightly smokey flavor with undertones of plum, raisin, tobacco and a slightly earthy bitterness. We used a good amount, 1 Tablespoon, but you can start with less and add more to your desired level of flavor.

Use high quality chocolate, it really does make a difference. Try to find nuts that are roasted, but not salted. Shelled pistachios will save time as well. There are several ways to melt chocolate, we used a double boiler. Click here for help and tips for melting chocolate.



Ingredients:

1 Tablespoon Ancho Chile Powder
1/2 teaspoon Ground Star Anise
3/4 teaspoon Ground Cloves
1 teaspoon Ceylon Cinnamon Powder
2/3 cup pistachios, shelled and chopped
2/3 cup cashews, chopped
12 ounces dark, bittersweet chocolate, cut into pieces
2 Tablespoons coconut oil
1/2 cup dried cranberries
1/2 teaspoon Sea Salt (omit if the nuts are salted)
Directions:

In a small bowl, add Ancho Chile Powder, Ground Star Anise, Ground Cloves and Ceylon Cinnamon Powder, mix to combine.
Line a baking sheet with parchment paper. Spread the nuts, cranberries and salt on the baking sheet.
Slowly melt 3/4 of the chocolate, remove from heat.
Add the remaining chocolate and coconut oil to the warm, melted chocolate.
Stir until chocolate and coconut oil are melted and combined
Add the ground spices and stir to combine.
Pour the chocolate onto the pan over the nuts and cranberries in an even layer. Use a spatula to spread the cocolate if needed.
Let cool to room temperature and move the baking pan to the refrigerator for 45 minutes until chocolate is set.
Break into large pieces and serve.
Remaining bark can be stored in the refrigerator.
Serves: 8

Nutritional Information (per serving):

Calories 429.1
Protein  6.6 g
Carbs 32.9 g
Fat 31.2 g
Sat Fat  15.5 g
Trans Fat  0.0 g
Fiber  5.9 g
Sodium 140.8 mg
Sugars 18.7 g

Cioppino - a lovely seafood stew

 From the Press Enterprise, Dec. 20, 2015

Classic holiday dishes usually are fattier, sweeter and heavier than our normal fare, so when a traditional dish actually is healthy without any tweaks, that’s something to celebrate!

So if cioppino isn’t somewhere on your holiday menu, let’s change that.

Cioppino is a tomato-based fish stew that relies on simple and healthy ingredients for flavor.

It’s the ultimate guilt-free comfort food.

Cioppino is incredibly versatile. You can make it as simple or fancy as you like depending on the seafood you use. Anything from the fishmonger’s best catch to frozen seafood mixes will work.

And a mix of fish and seafood each week is one of the best health moves we can make for our brain and heart health.

My cioppino version is super quick. The result is a light-and-lovely tomato broth that satisfies without weighing you down, which is the perfect foil for those belt-loosening meals that dot the holiday landscape.

The recipe takes just minutes to prepare, making it perfect for entertaining (spend more time with your guests!) and weeknight post-work dining alike.

You even could make the broth the night before, then simply heat it up and add the seafood moments before serving. That means you get a company-worthy dinner on the table in under 15 minutes.

Fresh fennel and orange zest are the secrets to great flavor. That hint of licorice plus that slightly sweet aromatic orange zest work magic together in the acidic tomato sauce.

And remember, any cioppino recipe really is a template, ready for you to personalize and make your own.

Once you make one cioppino this holiday season, I’ll bet you will be enjoying fish stews throughout the year.

Quick Cioppino

Start to finish: 30 minutes

Servings: 6

2 tablespoons extra-virgin olive oil

1 large yellow onion, thinly sliced

1 fennel bulb, trimmed and thinly sliced (a mandoline is best)

Kosher salt

8 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/4 cup tomato paste

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme

2 teaspoons grated orange zest

11/2 cups dry white wine

11/2 cups fish stock or clam juice

1 cup chicken stock (or more fish stock)

1/2 to 1 cup water

28-ounce can crushed tomatoes, finely chopped and with juices

2 bay leaves

1 pound cod (or other white fish), cut into 1-inch chunks

1 pound uncooked, shelled shrimp

2 tablespoons lemon juice

1/4 cup chopped parsley

In a large, heavy-bottomed pot over medium, heat the olive oil.

Add the onion, fennel and a generous pinch of salt.

Cook until tender, about 12 minutes, stirring often.

Add the garlic, red pepper flakes, tomato paste, oregano, thyme and orange zest, then cook, stirring until very fragrant, about 3 minutes.

Increase the heat to high and deglaze the pan with the wine and let bubble for 3 minutes, stirring.

Add the stock, 1/2 cup of water, tomatoes and bay leaves, then simmer for 10 minutes.

Taste, adjust seasoning, then add an additional 1/2 cup of water if too thick.

Add the cod and shrimp, then cover and cook just until the fish and shrimp are cooked through, 5 to 7 minutes.

Uncover, stir in the lemon juice, then top with parsley to serve.

Nutritional information per serving: 270 calories; 60 calories from fat (22 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 125 mg cholesterol; 910 mg sodium; 15 g carbohydrate; 3 g fiber; 6 g sugar; and 27 g protein.

Apple roses

Credit for this goes to Cooking with Manuela, http://cookingwithmanuela.blogspot.com, who has lovely pictures to go with it.

A couple changes: Instead of apricot preserve, I brushed the dough with melted butter, then sprinkled it generously with cinnamon sugar (1 tsp. mixed with 1/4 C sugar).  I found using the mandolin blade on my grater made nice, thin apple slices.

This is one of the few things I've brought to the Berwick Press Enterprise office potluck that was enjoyed by my fussy co-workers!

Ingredients: to make 6 roses
1 frozen puff pastry sheet, thawed
2 red organic apples (I used red delicious)
half lemon, juice
1 tablespoon of flour, to sprinkle the counter
3 tablespoons of apricot preserve
cinnamon (optional)
powder sugar for decorating (optional)

Preparation time: 45 minutes
Directions:
1. Thaw the puff pastry if you haven't done so yet. It should take about 20-30 minutes.

2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won't change color.

3. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the dough, as shown in my picture. Sprinkle with cinnamon if you'd like.


8. Fold up the bottom part of the dough.


9. Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease it.

10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.

Stuffed Eggplant

EATDRINKDINETRAVEL
28.01.2014
STUFFED EGGPLANT


RECIPE: STUFFED EGGPLANT

Ingredients

one eggplant
2 medium tomatoes
2 cloves of garlic
2 shallots
2 tbsp. of olive oil
1/4 cup of dry white wine
sea salt and freshly ground black pepper, to taste
2 tbsp. of feta cheese
2 tbsp. of coarsely chopped parsley
Method

Cut the eggplant in half lengthwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt. Place in a baking dish and roast at 180C for about 20 minutes. Set aside to cool. Scoop out the flesh and chop it.
Scald tomatoes and remove the skin, dice them.
Heat the olive oil in a skillet, add minced garlic and diced shallots, saute them. Add chopped eggplant and diced tomatoes. Season with salt and pepper, add wine and cook for about 10 minutes, until the wine has evaporated.
Stuff the eggplant skins with eggplant-tomato sauce, top with crumbled feta. Bake at 180C for about 10 minutes.
Before serving, top with fresh parsley.

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Chai Tea Mix

My wonderful neighbor, Laura Davis, gave me this recipe.  It's perfect for rainy weather, like today.

Laura and her family are very religious Christians. They're mainstays of their church, Wesley United Methodist Church,  helping out at the weekly soup kitchen. Laura's husband Todd sometimes preaches, and he and their kids, Amelia, Evan and Marty, often play music for church functions.

Hanukkah fell soon after I moved in, around 2000. And soon after, small gifts from "The Hanukkah Man" started appearing each of the 8 days at my doorstep.  Sometimes I'd hear giggles right before the gifts appeared - Amelia, who was 4 around then, was too excited to keep a secret.

I started having the family over for latkes and gave the kids Hanukkah gelt every year during the Festival of Lights, and Laura helps me shop for the synagogue Hanukkah party every year - she's much better at finding tczakhas than I am!  And every Christmas morning, I stop by with gifts Santa carelessly loses from his sleigh as he crosses my yard.

I think it's fine proof that different religions can live in peace.

Ingredients:

1 C nonfat dry milk powder
1 C powdered non-dairy creamer
1 C French vanilla powdered non-dairy creamer
2 1/2 C sugar or splenda
1 1/2 C unsweetened tea (this is optional.  Personally, I prefer to make tea, and use the rest of this mixture as a sort of creamer.)
2 tsp ginger
2 tsp cinnamon
1 tsp cloves
1 tsp cardamom
1/4 tsp white pepper
1 tsp allspice

Combine ingredients in large bowl. Blend 1 cup at a time in a blender of food processor until it's a fine powder.

To serve: stir 2 heaping tablespoons into a mug of hot water.  Or tea, assuming you skipped the unsweetened tea ingredient.

Give green beans some oomph!

Give green beans some oomph!
By Alison Ladman
Published: November 20, 2015, in the Press Enterprise.

I apologize if you are a huge fan of green beans. I apologize if you are the sort of person who longs for the green beans at Thanksgiving. I think it’s a little strange, but I still apologize.

It’s not that green beans aren’t perfectly delightful. It’s just that with so many far more exciting sides on offer at the typical Thanksgiving feast, it’s really hard to get excited about green beans.

Usually, I don’t even bother to put them on my plate. So why do so many people serve them? It’s probably some combination of tradition (Aunt Susie always serves them!) and guilt (as if eating three green beans atones for your 1,500-calorie gravy-fueled sins...).

Would it be easier to just leave them off this year’s menu? Yup. Will you? Probably not.

So I decided that if you really must clutter up the table with green beans, at least make them truly delicious. Not that you need to work hard to make that happen. In fact, I came up with five delicious and easy ways to dress your green beans. They’re so good I might even eat less mashed potatoes to leave room for them. Or not.

• • •

Green Beans Five Ways

Start to finish: 10 minutes

Servings: 6

2 pounds green beans, ends trimmed

1/2 cup water

2 tablespoons unsalted butter

Kosher salt and ground black pepper

In a large skillet over medium-high, combine the green beans and water.

Cook, stirring occasionally, for 5 minutes, or until just tender and bright green.

Drain any water that has not evaporated and stir in the butter. Season with salt and pepper.

Continue the recipe using one of the following variations:

• • •

Herbed

Stir in 2 tablespoons each of chopped fresh thyme, chives and parsley.

• • •

Toasted Crumbs

In a small skillet, melt 2 tablespoons butter.

Add 1 cup panko breadcrumbs, a pinch of salt and 1/4 teaspoon smoked paprika.

Cook until toasted and fragrant, stirring constantly, 4 to 5 minutes.

Sprinkle over the cooked and seasoned green beans.

• • •

Spicy Garlic Honey

Stir in a hefty pinch of red pepper flakes, 1 to 2 finely minced cloves of garlic and a drizzle of honey.

• • •

Cranberry Nut

Finely chop 1/2 cup dried cranberries and 1/2 cup toasted sliced almonds.

Sprinkle over the top of the cooked and seasoned green beans.

• • •

Maple Soy

Leave off the salt and instead drizzle with a little soy sauce and maple syrup.

Nutritional information per serving (for basic recipe): 80 calories; 35 calories from fat (44 percent of total calories); 4 g fat (2.5 g saturated; 0 g trans fats); 10 mg cholesterol; 170 mg sodium; 11 g carbohydrate; 4 g fiber; 5 g sugar; and 3 g protein.

Roasted Spiced Pumpkin/Acorn Squash

Taking an international approach to pumpkin
Published: November 4, 2015

The only time I have celebrated Thanksgiving where I live in London, it was with a couple of incredibly homesick American friends. Hoping to comfort them, I cooked what I felt was a spirit-lifting roasted tandoori turkey, only to receive steely glances, awkward silences and, “No thanks.”

I learned the painful way that the turkey is not the place for trying new things, as tradition rules at Thanksgiving. Luckily, it seems, the side dishes are given a bit more flexibility.

In India, as in the U.S., the pumpkin — or “kaddu” — is a real favorite at the dinner table, with every region having its own take on how best to cook it. In Uttar Pradesh in the North, pumpkin often is transformed into a spiced sweet curry, or “subzi,” that is eaten alongside a sour pickle that counterbalances it wonderfully. In Kerala in the southwest of India, pumpkin is given a more delicate treatment and paired with sweet onions, black-eyed beans and coconut milk.

For Thanksgiving, it’s important to get the balance right, to have a side that will fit in with the mosaic of other offerings at the table and be quick — or at least easy — to make.

Baking your pumpkin with some garam masala, a classic Indian seasoning blend, adds a gentle warmth that is so welcome this time of year. Serving it with this pistachio-cilantro chutney (which can be made ahead of time) will add some brightness in color, freshness and flavor.

• • •

Garam masala is a widely available Indian seasoning blend. Look for it in the grocer’s spice aisle.

Acorn squash also works well in this recipe.

Roast Spiced Pumpkin with Pistachio Chutney

Start to finish: 40 minutes (15 minutes active)

Servings: 6

For the chutney:

1/2 cup unsalted, shelled pistachios, chopped (plus extra to garnish)

11/2 cups chopped fresh cilantro

1/4 cup lemon juice

3/4 teaspoon kosher salt

2 teaspoons sugar

1 to 2 green finger or other fresh chilies, to taste

2 tablespoons canola oil

For the pumpkin:

3-pound sugar pumpkin (or multiple smaller pumpkins)

5 tablespoons canola oil

1 tablespoon garam masala

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Heat the oven to 400 degrees.

Line a baking sheet with foil or kitchen parchment.

To make the chutney, in a blender or food processor, combine the pistachios, cilantro, lemon juice, salt and sugar.

Add one of the chilies to start and about 6 tablespoons of water, or just enough to blend.

Process or blend until the mixture is finely chopped.

Taste and add the other chili if desired, then transfer to a bowl.

Drizzle the oil over the chutney, lightly mix, then set aside.

Cut the pumpkin in half top to bottom, then scoop out and discard the seeds and fibers.

Peel the pumpkin halves, then cut each half into 1-inch-thick slices.

Mound the pumpkin on the prepared baking sheet, then drizzle with the oil and sprinkle with the garam masala, salt and pepper.

Toss to coat evenly, then arrange in a single layer.

Roast for 30 minutes, or until tender and starting to brown.

Arrange the squash on a serving plate and sprinkle with chopped pistachios.

Serve with the chutney for spooning over.

Nutritional information per serving: 250 calories; 190 calories from fat (76 percent of total calories); 21 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 560 mg sodium; 15 g carbohydrate; 2 g fiber; 7 g sugar; and 4 g protein.

Thai pumpkin custard

Fall for flavor
Seasonal sweets bring festive tastes to kitchen
Published: November 11, 2015 in the Press Enterprise.

Fall is a great time to start baking for fun and for the holidays. (Thanksgiving is creeping up on us.) So try branching out with some familiar flavors used in different ways.

• • •

Halloween may be done, but pumpkin season rolls on!

You can find kaffir lime leaves in Asian grocers, online and often at natural foods stores. You can find them fresh (they freeze and store well), or even thinly sliced and jarred.

Deliciousness aside, pumpkin is a smart choice for dessert. Canned or fresh, it’s full of carotenoids and fiber, and it boasts more potassium than a banana. And a cup of canned pumpkin has just 80 calories.

Using fat-free evaporated milk gives the dessert a lovely creaminess. Combined with the coconut milk, as it is here, it delivers the kind of creamy texture that defines a custard... without all the fat and calories. In the end, nobody will suspect that they’re digging into a “light” custard.

Thai Pumpkin Custard

Start to finish: 7 hours 30 minutes (20 minutes active)

Servings: 6

3 large eggs

1/2 cup packed brown sugar, preferably dark

1/2 cup lite coconut milk

5 ounces fat-free evaporated milk

2 teaspoons finely minced Kaffir lime leaves (or 11/2 teaspoons freshly grated lime zest)

11/2 tablespoons lime juice

2 tablespoons dark rum (optional)

Seeds from 1 vanilla bean or 11/2 teaspoons vanilla extract

1/4 teaspoon table salt

1 cup pumpkin puree

Chopped crystallized ginger or toasted coconut, to garnish

Heat the oven to 350 degrees.

Bring a kettle of water to a simmer.

In a large bowl, use an electric mixer to beat the eggs.

Add the brown sugar and beat just until any lumps have dissolved.

Add the coconut milk, condensed milk, lime leaves, lime juice, rum, if using, vanilla seeds or extract, salt and pumpkin puree.

Beat just until smooth.

Divide the mixture between six 1-cup ramekins.

Set the ramekins into a rectangular baking pan (such as a lasagna pan), pour enough simmering water into the baking pan to come half way up the sides of the ramekins.

Carefully transfer the baking pan to the oven’s middle shelf and bake until a knife inserted at the center comes out clean, about 30 minutes.

Remove the ramekins from the water bath and cool on a wire rack.

Cover with plastic wrap and refrigerate until well chilled, about 6 hours.

Serve each portion topped with some of the crystallized ginger or coconut.

Recipe from Sara Moulton for the Associated Press.

Nutritional information per serving: 170 calories; 30 calories from fat (18 percent of total calories); 3.5 g fat (1.5 g saturated; 0 g trans fats); 90 mg cholesterol; 26 g carbohydrate; 2 g fiber; 23 g sugar; 6 g protein; and 170 mg sodium.

Pumpkin Pie From a Real Pumpkin

 This recipe is shameless stolen from http://www.pickyourown.org/pumpkinpie.php. But I've tried it a couple times, and it really is a good one.  And pumpkin puree from fresh pumpkin is much more appetizing than what you get from a can - it's actually orange, not beige!

  PickYourOwn.org 

How to Make Homemade Pumpkin Pie - from a Real Pumpkin, Not a Can! 

You probably take canned pumpkin for granted. You're there, the can is there, there's a pumpkin on the label... open it and mix it up with spices to make a pie, right? Ah, but a pumpkin pie made from a fresh pumpkin tastes so much better than the glop that was processed last year! Here's how to do it, complete instructions in easy steps and completely illustrated. And it is much easier than you think, using my "patented" tips and tricks! 

Ingredients and Equipment 

Equipment 

 A sharp, large serrated knife 

 an ice cream scoop 

 a large microwaveable bowl or large pot 

 1 large (10 inch) deep-dish pie plate and pie crust (Click here for illustrated pie crust instructions! they will open in a new window) - or two small pie plates (9 inch) and crusts (Metric: a 10 inch pie plate is a pie plate with a diameter of 25 cm, and a depth of almost 5 cm)

 a pie pumpkin (see step 1; you can use different types of pumpkin or even a butternut squash) 

 1 cup sugar (see step 10 for alternatives) (metric: 200 grams) 

 1.5 teaspoon ground cinnamon (metric: 3.8 grams) 

 1 teaspoon ground cloves (metric: 2 grams) 

 1 teaspoon ground allspice (metric: 2 grams) 

 1/2 teaspoon ground ginger (metric: 1.25 grams) 

 Optional: 1/2 teaspoon mace (which you'll find in the very old pumpkin pie recipes) 

 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams) 

 1/2 teaspoon salt (optional, I don't use any) 

 4 large eggs - to reduce fat and cholesterol, you may use egg whites (like "Egg Beaters) instead, and vegans may want to use Ener-G (see this page for more information about egg substitutes) 

 3 cups pumpkin glop (ok... "sieved, cooked pumpkin") (metric: 0.7 litre) 

 1.5 cans (12oz each) of evaporated milk (I use the nonfat version) for best results. (metric: each can is about .35 liter, or about a half liter total)) 

Note for the UK and Europe: Nestle Carnation has two sizes of cans in England: 170g and 410g - the large 410g can is 14 fl. oz. and the small 170g can is 5 fl. oz. (the same as the small can in the US). Use one of each (19 fl. oz. total) in your pie. 

Other notes: If you can't get canned evaporated milk, make your own from nonfat dried milk and make it twice as concentrated as the directions on the box call for! If you can't get nonfat dried milk, just use milk. If you are lactose-intolerant, use lactose-free milk or soy milk. One visitor tried fresh whipping cream (unwhipped) and reported the pie "turned out wonderful! " Another suggests using coconut milk, if you are allergic to dairy. 

Note: if you do not have cinnamon, cloves, allspice and ginger, you can substitute 3 teaspoons of "pumpkin pie spice". It's not exactly the same, but it will do. 

Directions for Making Pumpkin Pie from Scratch 

Yield: It really depends on the size of the pumpkin and the size of your pie plate. If you use a 6" pie pumpkin and a full deep dish 9" pie plate, then it should fill that pie to the brim and maybe have enough extra for either a small (4 inch) shallow pie (or a crustless pie - see step 11). Some people manage to make 2 full pies, especially if they use shallow pie plates and/or 8 inch pie plates. 

Recipe and Directions 

Yield: One 9-inch deep dish pie or two 8-inch shallow pies 

Step 1 - Get your pie pumpkin 

"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. In some parts of the country, they are also called sugar pumpkins or even "cheese pumpkins". Go figure that one. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). TIP: If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you insist on using a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.

Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or two 9 inch shallow pies! If you have extra goop, you can always pour it into greased baking pans and make a crustless mini pie with the excess (and the cooked pies do freeze well!) 

If you live in the Far East (Thailand, Japan, Korea, Hong Kong, etc.) and cannot get a pumpkin or a butternut squash, I'm told that Japanese pumpkins make a great substitute. Just cube the meat into small cubes and steam them for 35 minutes. The rest of the preparation is the same and I'm told the taste is great. 

Step 2 - Prepare the pumpkin for cooking 

Wash the exterior of the pumpkin in cool or warm water, no soap. 

Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw. 

Step 3 - Scoop out the seeds... 

And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this. 

Note: SAVE THE SEEDS: 

The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.

Step 4 - Cooking the pumpkin 

There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I’ve included alternative instructions to replace step 4, if you’d rather use a different method. 

Method 1 - Bake in the oven 

You can also bake the prepared pumpkin in the oven, just like a butternut squash. This method takes the longest. Basically, you cut and scoop out the pumpkin as for the other methods, place it cut side down into a covered oven container. Cover the ovenproof container (with a lid), and pop it in an 350 F (165 C) oven. It normally takes about 45 minutes to 90 minutes (it can vary a lot!); just test it periodically by sticking it with a fork to see if it is soft! 

Method 2 - Steam on the stovetop 

You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it!: 

Method 3 - Put it in a microwaveable bowl 

Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards. 

Put a couple of inches of water in the bowl, cover it, and put in the microwave. I cook it on high until it is soft. That may take 20 minutes or more, so like anything else, try 15 minutes, see how much it is softened, then do 5 minute increments until it is soft 

Cook the pumpkin until it is soft 

Whichever method you use, cook the pumpkin until it is soft and will separate from the skin. 

Step 5 - Scoop out the cooked pumpkin 

Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough. 

Many times the skin or rind will simply lift off with your fingers (see the photo at left) . I'll bet you didn't realize making your own pumpkin glop... err, "puree" was this easy! 

Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best. 

Watery pumpkin? 

If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it! The recipe accounts for the liquid! 

Tip on using the liquid: A visitor writes on November 26, 2009: "Any suggestions or use for the pumpkin juice left over after draining the cooked pumpkin? I keep thinking there must be some good use - maybe soup or in cookies or something?

Yes! You can use the liquid as a replacement for water, and in some cases, milk, in recipes, like soups, cookies, breads, muffins and even pancakes and waffles, where it adds a very nice flavor! 

Tip from a visitor: "I make my own pumpkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully." 

Another visitor reported success using coffee filters in a sieve to drain out excess water. 

Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned! 

Step 6 - Puree the pumpkin 

To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. 

A regular blender works, too (unless you made a few frozen daiquiris and drank them first.). Or a food processor or even just a hand mixer with time and patience. 

With the hand blender, it just takes 2 or 3 minutes! 

Another visitor says using a food mill, like a Foley Food Mill, with a fine screen, accomplishes the blending/pureeing very well, too! 

Step 7 - Done with the pumpkin! 

The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 6 and take a break! :) 

Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible. It should last a year or more in a deep freezer On the other hand, you may NOT "can" it: See this page for the safety reasons why you shouldn't can it.) 

Step 8 - Make the pie crust 

Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies. 

It is also time to start preheating the oven. Turn it on and set it to 425 F (210 C, for those in Europe) 

Step 9 - Mix the pie contents 

All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows: 

 1 cup sugar - or 1 cup Stevia, my preference (or if you prefer, Splenda), or 3/4 cup honey (honey may make a heavier pie, though) 

 1.5 teaspoon ground cinnamon 

 1 teaspoon ground cloves 

 1 teaspoon ground allspice 

 one half teaspoon ground ginger 

 one half teaspoon salt (optional, I don't use any) 

 4 large eggs

 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")

 1.5 cans (12oz each) of evaporated milk (I use the nonfat version) (note for those in France: evaporated milk in France is called "lait concentre'"; "lait evapore'" is powder)

 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams) 

Mix well using a hand blender or mixer. 

Note: You may substitute 4 teaspoons of "pumpkin pie spice" instead of the cinnamon, cloves, allspice and ginger. But I think you get better results with the separate spices. 

Note: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however... if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5) 

Step 10 - Pour into the pie crust 

Some people like to bake the pie crust in the oven for 3 minutes before filling it. I don't and the pies turn out great! I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top. 

Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier. 

TIP: If you put the empty pie crust on your oven rack, with the rack slid partially out, you can fill it there and avoid making a mess while carrying the pie to the oven! 

TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small pie pan... or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling in.. then bake it. It will be a crustless pumpkin pie that kids especially love! You can also use it in making pumpkin muffins or pumpkin bread! 

TIP: You may want to cover the exposed edges of the crust with strips of aluminum foil to prevent them from burning! Some people make their own crust cover by cutting the rim off of a disposable aluminum pie pan! 

Step 11 - Bake the pie 

Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean. 

Here is the finished pie, right out of the oven: 

I use a blunt table knife to test the pie.  

Step 12 - Cool the pie 

And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great! 

You can even freeze the pie after cooking it. I just lay a piece of plastic wrap (cling film) tight on the pie, after it cools down, then pop it in the freezer.

Later, I take the frozen pie out of the freezer, put it in the fridge for about 24 hours, and then either heat it in the oven (350 F for about 15 minutes; just to warm it up) or the microwave for a few minutes. 

Alternative Cooking methods for step 4 

If you don’t have a microwave, or prefer another method, try these: 

Stovetop steaming – Place your steaming basket or grid in the bottom of a large pot. Put enough water so it won’t boil dry in 20 minutes, and yet is not so high that the pumpkin is touching the water level. You may need to add more water during the cooking. Add the pumpkin prepared in step 3, and get the steamer going. The cooking time is only between 8 and 12 minutes, depending on the range (gas or electric), and the pumpkin literally falls off the skin. 

Pressure cooker – Place your grid in the bottom of the pressure cooker. If your pressure cooker came with directions, follow those for pumpkin and/or winter squash, like butternut squash. If, like most people, you’ve long since lost the directions, try this: Add enough water to just touch the bottom of the grid or shelf that you will place the pumpkin on. Add the pumpkin prepared in step 3, put the lid with the gasket, the weight and anything else your cooker requires in place, and turn the heat on high. Once it starts hissing, turn it to medium or medium high. The cooking time should only be about 10 minutes, and the pumpkin should literally fall out of its skin. 

Crockpot - Clean and slice the pumpkin and set the temperature to either high or low (depending on how soon you are able to get back to the kitchen). The crockpot is forgiving enough that the pumpkin can be left in it for a time even after it is tender, at least on the low setting. Turn off the crockpot and let the pumpkin sit in it awhile. A lot of liquid will be released as the pumpkin cools. Once the pumpkin is cool enough to handle, scrape out the flesh, place in a wire strainer, and mash with a spoon to release additional liquid. Leave the pumpkin in the strainer and place in the refrigerator for several hours to drain off any remaining liquid. 

Tips from Visitors 

Making a pie with a Jack O' Lantern: A visitor writes on November 10, 2008: "I have a suggestion for those who want to use a jack o lantern pumpkin. My son was so happy when he went on his first field trip to the pumpkin patch. He made me promise to make pumpkin pies with his big giant pumpkin. I did just as you said baked it, put it in the frig over night. Then I put the pieces in a pot and cooked it until it was like mush added a big cinnamon stick and and the sugar boiled some of the water out and 4 great pies. Thank you for your recipe it worked wonder full!!!" 

Excess pumpkin goop? A visitor writes on November 30, 2009: "I love your pumpkin pie recipe! I've used it for two years now and the recipe is so dependable and thorough. One great way to use up the leftover pie filling is using it to make Pumpkin French Toast - it already had the eggs, milk, and spice. Just dip the bread in the filling and throw on the skillet. The toast goes great with a bit of melted butter, powdered sugar and some maple sugar! " 

Covering the edges of the crust: A visitor writes on November 19, 2008: "After having lost my old beloved recipe, I tried this one and have to say this one is top notch! One tip that might help to pass on (especially to new pie makers) is to cover the edges with aluminum foil to prevent the crust from burning. It really works and makes those yummy pie crusts as delicious as the rest of the pie!" 

Mashing the cooked pumpkin: A visitor writes on November 26, 2008: "Hello, great site here. I tried your pumpkin pie recipe and it came out great. Just wanted to add my two cents on pumpkin pie making. After cooking the pumpkin and scooping it out, you can use a potato ricer to mash it. When you first put the pumpkin in ricer and squeeze the handles together you get a decent amount of water squeezed out first. Then I put the ricer over bowl and squeeze the pumpkin out. The ricer mashes and gets water out at same time. Plus, another good thing is that a lot of the fiberous strings in pumpkin gets trapped bottom of the ricer cup and not in the pumpkin puree. I bought my potato ricer at bed bath and beyond for fifteen bucks, so its cheap too. Hope this helps." 

Maple syrup instead of sugar: A visitor writes on December 08, 2009: "Really like your site wanted to comment on the sugar alternatives , we use maple syrup 1 cup boiled down for thickness adds great flavor. Thanks "

  Baking tips: 

A visitor writes on November 19, 2008: "I learned a trick about baking large squashes and pumpkins many years ago. I just poke a few holes in it, put it on a baking sheet whole, and bake it at around 325 degrees until the squash/pumpkin is tender. When it's cool, it's easy to cut in half, scoop out the seeds, and peel. It is also much less watery this way. This has always worked well for me. You do have to start a little earlier, though. Baking it this way and then letting it get cool enough to handle 

A visitor writes on November 20, 2008: "I have made pumpkin pies from pumpkins for years and the best, most flavorful method is to cut in half, oil and roast, face down on high heat -- it carmelizes a bit, then I do drain it and boil down the water til it is thick and medium caramel color and add it to the puree -- adds a lot of flavor. yum :)" 

Oven prep method: A visitor writes on November 26, 2008: "Another way to prep pumpkin that seems to get a consistent non-stringy finish regardless of pumpkin species: 1. Halve pumpkin and remove innards. 2. Place halves face-down on a greased cookie sheet. 3. Roast at 400 long enough for skins to visibly darken. 4. All species will come out firm, golden, and generally already separated from the shell. 5. Puree can be accomplished with a potato masher if desired. More watery pumpkins will drain and cook like pie pumpkins. Though messier in your oven, I have the best luck using a flat cookie sheet that allows the water to drain off and burn in the oven." 

Starting with a frozen pumpkin: A visitor writes on November 27, 2008: "Just wanted to add to your ideas about making pumpkin pies out of fresh pumpkins. I was preparing to make my pies for Thanksgiving and realized I had forgot to buy pumpkin. I read your site about the different ways to make pumpkin pies from fresh pumpkin ~ and, having pumpkins on my front porch for fall decorations, I went and grabbed one to use only to discover it had been frozen solid! (Our temps had dropped to 7° a few days before.) I had no choice but to give it a try. As it started to thaw it became soft. Here's what I did: Cut out the stem, cut the whole thing in half, scooped out the seeds, peeled the halves - I actually cut those in half to make peeling easier - and cubed the remaining into little bitty pieces. I put it all in a large covered sauce pan and slowly cooked it. Once they got soft enough I took a potato masher to it and cooked some more. Worked GREAT! I'll put it in a blender before using, but it was easy! Just cook real slow so as not to burn or scorch. But the frozen pumpkin started the break-down process and made cooking them much quicker and simpler. Just thought it a good alternative if anyone was interested. Thanks for the great site!!" 

What to do with extra pumpkin goop: A visitor writes on November 03, 2009: "I didn't read too carefully and only bought one 9 in pie crust, I had so much left over mixture! I quickly grabbed my muffin pans and those cute little paper inserts- I put approx 5-6 mini marshmallows in each one then filled 16 spots with the mixture. It was exactly the right amount of mixture. Let them sit for just a moment to allow the mellows to rise to the top (always add the mellows first because when pouring the mixture on top of them it coats the mellow to make the top brown in the oven much better) then finished filling them (the levels lower as the mellows rise). Baked at 350 for approx 30 minutes. They were GREAT and so easy to bring to work the following morning! as a side note - i have 2 more pumpkins and look forward to making more goodies in the coming week or so. I LOVE this site, its easy to follow and with all your pictures I know i'm doing things right. I DONT cook or bake on a regular basis. In fact, this was the very first pie i EVER attempted - homemade OR canned. Anyway, i think that the mini-pies are really great addition to those wishing to share the desert with co-workers or family members. no cutting or serving. also, the marshmellows add a little something! mmmmmmmm mmmmmmmmmm good! ~J" 

A visitor writes on June 10, 2010: "Pumpkin Pie - Another idea for left over pie filling - Turn it into muffins. I had about 2 1/2 cups of left over filling (all ingredients combined) and thought, what can I do with this? I then I looked at the pumpkin bread recipe and thought, hmmm not too dissimilar. So here's what I did - I made pumpkin muffins!!! I took about 1 1/2 cups of plain flour, 1 tsp baking powder and mixed together, then added 1/3 cup oil and the 2 1/2 cups of my left over mixture. Put it into a muffin tin and baked till done (about 20mins cooking at the same time as the pie) turned out great! The amount of flour used would depend on your leftover but I used same approx ratios as the pumpkin bread recipe." 

Using a "Cinderella" pumpkin - Be sure to drain the pumpkin very well before mashing it or putting it through the food processor. These pumpkins are very runny. It should be similar in consistency to canned pumpkin - otherwise the pies may not "set up" and be runny. 

Pumpkins roasting over an open fire? A visitor writes on November 08, 2009: "I took another alternative to cooking my pumpkin... I wrapped it in aluminum foil and put it out in a bon fire... cooked it really well. Then let it chill in the night air, the next morning it was so easy to work with. It was great and very energy saving." 

Using Japanese Pumpkins: A visitor writes I am in Hokkaido, Japan, and locally grown kabocha (Japanese pumpkins) are easy to come by. I gave your recipe a try and figured out the following things. Yes, they work very well! Kabocha are also naturally VERY sweet; you have to reduce the sugar a bit. One kabocha looks about the same size as one pie pumpkin, but kabocha have very thin shells. (At least, the ones in Hokkaido do.) So out of half a kabocha I got about two cups of "glop". The texture is naturally very smooth. It took me very little effort to get very smooth glop, even without a hand mixer or blender. My husband loved the pie. We hadn't had a good pumpkin pie in a long time.

 Coconut milk: A visitor writes on October 16, 2010: "Hi! Great pumpkin pie recipe! I however used vanilla coconut milk instead of evaporated milk. My son is allergic to milk and soy scares me! The coconut milk is a little thicker than regular milk and added a little more sweetness. I cut the sugar down to 1/3 c. Thanks so much for sharing! 

Vegan pumpkin pie recipe: Hi, Thanks for the great pumpkin pie recipe. I just wanted to suggest another option that you can add for vegans... instead of the 4 eggs you can use 2 mashed bananas. This gives the pie a sweeter, richer flavor and bananas are much easier to find than Ener-G egg replacer. Anyway, I just wanted to suggest that for your recipe. Thanks! (UPDATED: October 31, 2010) 

In Japan? "Thank you for the pie recipe and all the great tips for substitutions. I am currently living in Japan with no access to an oven. I was afraid I would have to celebrate Thanksgiving without pumpkin pie, but I didn't want to go down without a fight. I decided to try making your pumpkin pie in my rice cooker - and it worked! It doesn't have a crust, but I figure we can dollop it onto cookies or just eat it like a pudding. I also saw a website that said you could butter the rice cooker and press the crust dough up the sides. Supposedly, if it is thin enough, it will cook through - I haven't tried that yet. Here are the alterations I made for pie filling in a 3 cup rice cooker: 1/2 a kabocha pumpkin (as recommended already) 2 eggs 1 small carton of whipping cream 1/2 cup sugar spices as you suggested I had to run it through the rice cooker cycle twice, but it came out perfect. You made our Thanksgiving. Thank you!" 

Trouble mashing or too watery? A visitor writes on September 16, 2011: "On your pumpkin pie page, many comments from other readers have said they've had trouble with mashing and watery pumpkins. I've found a few ways to deal with these issues. A watery pumpkin is a blessing as I toss it into a powerful blender and pulverize it down (you'd burn out a powerful blender otherwise, or you can add a little water/juice to get the thinner consistency). Another option is to use an immersion blender, although that does take some time if you don't have a good blender. To get excess water out, I just toss the puree' into a crock pot and cook it down for a few hours. It's the perfect time to spice it up, and the house smells fantastic during the process, and leftovers (should there be any) can be used for a quick eat pumpkin butter, muffins, breads, or cookies. The only downside is that it makes you hungry! " 

Excess water? Give it to your dog! A visitor writes on October 02, 2011: "I was just reading your pumpkin pie "glop" recipe and would like to contribute a suggestion for what to do with the left over pumpkin water -- give it to your dogs! My little red terror (terrier) and Irish wolfhound both loved to drink it once it is cooled. (Unsweetened and without spices, of course) I'm sure it must have beta-carotene in it (great cancer fighter and good for their heart, as well as any of the water soluble vitamins -- and have hardly any calories. I use your canning recipes often, and make great use of your tips and shortcuts. Thanks for "being there". Carolyn " 

Condensed Milk: A visitor writes on November 08, 2011: "I have used your recipe for many years now and last year I forgot to buy the evaporated milk. My neighbor gave me s cans of Nestle Table Cream and I used it with the same measurements as evaporated milk and the pies came out fluffier and a bit sweeter. I will be using table cream for now on." 

Mace and more eggs: A visitor writes on November 03, 2011: "I have been making pumpkin pie from scratch for 30 years, and I started off by reading a few 18th century and 19th century cookbooks that had the recipe in them. The only thing that seems to be missing from your page, is the spice "mace." For those who don't know that spice, it is ground up outer fiber strands from around the nutmeg nut. Some people like it, and others apparently don't -- but I can't imagine a pumpkin pie without it. And some trivia for those who really want to taste a truly old fashioned pie, double the spices and use more eggs, up to 8 in a pie."

  Cutting the pumpkin open: A visitor writes on November 07, 2011: "Opening pumpkins, hard squash, etc. I find that an inexpensive cleaver (not the thin Chinese cleaver) and a short dowel -2') work very well and very quickly. On your chopping board, lay the squash/pumpkin with the stem end facing away from you. Cradle the squash in a couple of kitchen towels so that it won't roll. Put the edge of the cleaver dead in the middle of the pumpkin, to cut along the axis with the stem. Wack cleaver with dowel. Instant split squash/pumpkin (for the timid / or the tough squash - several wacks may be necessary). A sub $10.00 hardware store cleaver is perfect for the job." 

Frequently Asked Questions 

Q. I would like to make your pumpkin pie from scratch for my family for Thanksgiving. What would be the best way to do this? Can I make a pie now and freeze it? Can I buy the small pumpkins now and hold on to them until the week before Thanksgiving and make the pie? 

Yes, the cooked pumpkin pies freeze pretty well, but of course, everything's a little better fresh. Pie pumpkins keep very well in a cool basement or garage (between 40 F and 60F), and they'd certainly keep until Thanksgiving if they are in good shape now (no bruises or soft spots). 

Q. I live in Europe, so I do not have all of the U.S. ingredients over here. I'm also not that clear on the measurement conversions for Example: 1 Cup = how many oz or grams (better for me) dry goods-flour and from oz to grams or liters for wet goods-cream? I was wondering if you would also possibly know substitutes for the following items: Allspice (cinnamon?), Evaporated milk (Lowfat Cream? But then not sweetened! Add more sugar?), Crisco Vegetable Shortening (Help - no idea!) 

No problem! I lived and worked in Europe for 7 years, so I found a lot of good substitutions. 

1 cup = 1/4 liter - about 250 ml 

A visitor tells me that according to New Zealand's most trusted cookbook, Edmonds: 1 cup of Flour = 175 g (6 oz) 

1 cup of Sugar = 225 g (8 oz) 

Evaporated milk is unsweetened milk that has the volume reduced by removing some of the water - it is sort of like concentrated milk - about 50% reduced, still quite watery. You could make your own by adding 100 ml (by volume) of instant dried milk to each 100 ml of regular lowfat (or skim or nonfat) milk.

Allspice is it's own spice! It is the dried, unripened fruit of a small evergreen tree, the Pimenta Dioica (typically grown in Jamaica). The fruit is a pea-sized berry which is sundried to a reddish-brown color. Pimento is called Allspice because its flavor suggests a blend of cloves, cinnamon and nutmeg. So you could make a blend of equal parts of cloves, cinnamon and nutmeg instead.

Crisco shortening is a vegetable substitute for lard, and adds no flavor. You could use butter, margarine, or even (ugh!) lard, in place of it. If you are the UK, there is something called Trex vegetable fat in the refrigerated section of the supermarket near the butter. I'm told it a good substitute for Crisco. 

Q. My 8 year old son grew some pumpkins this year, so I tried your pumpkin pie recipe. I following all the instructions and the only thing I didn't do was make my own pastry I used the frozen variety. Unfortunately the pie only partially set and was full of clear liquid at the bottom making the pastry base soggy. I don't know what I did wrong? 

Most likely it was the variety of pumpkin you grew – some are more watery. The small (8 inches across) “pie” pumpkins like they sell in Kroger are best. Next year choose a variety to grow that says it is good for pies, such as “Connecticut Field” or “pie pumpkin”. Generally, these varieties are also more sweet, finer grained and less watery than Jack O Lantern pumpkins. 

Easy solutions, if you must use a Jack O’ Lantern type pumpkin are to let the pumpkin pulp sit in the fridge for a few hours. The water will separate and can be poured off. Another solution is to add 2 more eggs to the recipe and also cook another 20 minutes longer to get a firmer set.

Q. Hi, I tried making a pumpkin pie yesterday with some fresh pumpkin. I was mostly successful at it. Then I went out today, and bought another pumpkin to puree and freeze for a later time. The second one, although it was also a sugar pumpkin was much harder to work with, and was extremely watery. I pureed it anyway, and figured I could strain it in a colander, but the holes were too big. Then tried sieving it, and it only took out some of the water. The consistency was still pretty thick, but for the future, how is the best way to extract the water? Why are some more watery than others? 

It’s easier than you’d imagine! Just pour the cooked pumpkin, before pureeing, into a strainer or colander with a bowl underneath it, then set the bowl in the fridge overnight. Normally , quite a bit of water comes out. 

There are many conditions that affect the water content of a given pumpkin: weather (rainfall, temperatures), soil conditions, the specific variety of pumpkin all affect it! 

Mom's Baked Apples

This is my mom's baked apple recipe - and it's quite possibly the most decadent recipe she makes.  It uses not one but two kinds of liquor, though most of the alcohol gets cooked out in the baking.  This tendency of my family to use wine and liquor in cooking caused me real problems when I went to my first internship and had to cook for myself at the age of 20.  Almost every recipe I knew required alcohol I was too young to buy - I may be the only kid who ever really meant it when I begged older friends to buy me alcohol "so I can make marinara sauce!"

4 Tbs butter
1/2 Cup packed brown sugar
1 tsp. cinnamon
2 Tbs cognac
1/2 Cup chopped walnuts
3/4 Cup sherry
4 big apples

1. Preheat oven to 375 degrees.  Butter baking pan.

2. Cream the butter and cinnamon.

3. Mix the brown sugar, walnuts and cognac, add to butter and mix.

4. Peel apples halfway down and core them.

5. Stuff the apples with sugary, nutty, cognac goodness.

6. Stick the apples in the baking dish and pour sherry over it.

7. Bake until the apples are soft - about 45 minutes.

Ruth Reichl’s Giant Chocolate Cake

Kim Severson

• Time1 1/2 hours
• Yield20 to 25 servings

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Melina Hammer for The New York Times

In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif.

Featured in: Ruth Reichl Recharges In The Kitchen. 

Dark Brown Sugar, Chocolate, Cocoa Powder, American

59 ratings

Delicious!

Ingredients

For the cake:

• 1 ⅛ cups/100 grams unsweetened cocoa powder (not Dutch process), plus more for dusting the pans
• ¾ cup/175 milliliters whole milk
• 1 ½ teaspoons/7 1/2 milliliters vanilla
• 3 cups/375 grams flour
• 2 teaspoons/10 grams baking soda
• Salt
• 1 ½ cups/340 grams (3 sticks) unsalted butter, softened
• 1 ½ cups/356 grams dark brown sugar
• 1 ½ cups/300 grams granulated sugar
• 6 eggs

For the frosting:

• 5 ounces/143 grams unsweetened chocolate
• ¾ cups/170 grams (1 1/2 sticks) unsalted butter
• 1 cup/225 grams whipped cream cheese
• 1 teaspoon/5 milliliters vanilla
• 2 ½ cups/312 grams confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (22 servings)

    510 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 44 grams sugars; 6 grams protein; 112 milligrams cholesterol; 195 milligrams sodium
  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
2. Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
3. Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
4. Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
5. Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it’s cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.

Ruth Reichl's eggplant salad

Eggplant Salad

Kim Severson

• Yield6 servings as an appetizer

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Tony Cenicola/The New York Times

Ruth Reichl serves this in a bowl for people to fork onto crackers while having a glass of wine or a cocktail. It also works well alongside grilled meat or just over rice for a little lunch. “What I love most about cooking with eggplant,” she writes in "My Kitchen Year: 136 Recipes That Saved My Life," the book in which this recipe appeared, “is their complete docility: No other vegetable is so content to abandon itself to your will.”

Featured in: Ruth Reichl Recharges In The Kitchen. 

Eggplant

17 ratings

Really Good

Ingredients

• 1 ½ pounds long, thin Asian or baby eggplants
• 3 tablespoons fish sauce
• 1 lime
• 2 tablespoons brown sugar
• 1 clove garlic, minced
• 1 teaspoon chile flakes
• Chopped cilantro or mint leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    54 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 1 gram protein; 710 milligrams sodium
  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Prick the eggplants all over with a fork and singe them over the burner of a gas stove, turning constantly, for about 10 minutes until the skin is black and blistered. Allow to cool.
2. Carefully peel the eggplant skin. (This can be fussy, but you want to get all the skin off.) Pull the eggplant into strips and lay them in a shallow bowl.
3. Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water. Add the minced garlic and chile flakes. Pour over the eggplant and marinate in the refrigerator for a few hours. When ready to serve, garnish with a few leaves of chopped cilantro or mint.