Desperate Travelers Acorn Paste Recipes

DESPERATE TRAVELERS' ACORN PASTE

Desperate Travelers' Acorn Paste image

Provided by Alan Kistler

Categories Condiment/Spread Nut Bake Tree Nut

Yield Serves 6

Number Of Ingredients 2

Ingredients

2 cups unbroken live oak acorns, shells removed
4-5 tablespoons peanut oil or other vegetable oil, divided use

Steps:

1. Preheat oven to 350°F.
2. Coat acorns with 1 tablespoon peanut oil and spread on a cookie sheet. Bake for 10-15 minutes. Cool acorns.
3. Process the acorns in a food processor on high speed until finely ground. Continue processing until acorns form a thick paste.
4. Slowly add remaining peanut oil until smooth and creamy, scraping down sides and adding a little more oil as needed. Serve on Winterfell Black Bread or a bread of your choice.

WINTERFELL BLACK BREAD

Winterfell Black Bread image

Provided by Alan Kistler

Categories Bread Breakfast Brunch Bake Vegetarian Molasses Caraway Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 loaf

Number Of Ingredients 10

Ingredients

2/3 cup warm water
1 3/4 teaspoons active dry yeast (1 package)
3 tablespoons molasses
2 teaspoons canola oil
1 cup medium rye flour
1 teaspoon kosher salt
1 tablespoon caraway seeds, toasted and ground
2-3 cups bread flour
1 tablespoon honey
1 tablespoon strong coffee

Steps:

1. In a large bowl, combine water, yeast, and 1 tablespoon of the molasses. Stir to dissolve and let stand until foamy, about 10 minutes.
2. Add remaining molasses, oil, and rye flour; stir to combine. Add salt, caraway, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 5-8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
3. Coat a 9" × 5" loaf pan with pan spray and line the bottom and short sides with a strip of parchment. (If you don't have pan spray and parchment, grease the bottom and sides of pan with vegetable shortening.) Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350°F.
4. Combine honey and coffee; brush gently onto the surface of risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

BAKED STUFFED ACORN SQUASH

Baked Stuffed Acorn Squash image

This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.

Provided by Martha Rose Shulman

Categories dinner, main course, side dish

Time 2h

Yield 8 substantial main dish servings, 12 to 16 smaller servings

Number Of Ingredients 14

Ingredients

4 large or 6 smaller acorn squash
3 tablespoons extra virgin olive oil, plus additional for basting
1 medium onion, finely chopped
1 red pepper, diced
1 28-ounce can chopped tomatoes with juice, pulsed to a coarse purée in a food processor
2 tablespoons tomato paste
2 tablespoons mild honey, maple syrup or pomegranate molasses
2 tablespoons red wine vinegar, sherry vinegar or apple cider vinegar
Salt to taste
1/2 teaspoon cayenne
3 cups cooked pintos, black beans or red beans, or 2 cans, drained and rinsed
1 cup corn kernels
2/3 cup breadcrumbs
2 ounces / 1/2 cup Gruyère, grated

Steps:

Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams

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