PUMPKIN TURNOVER
The memories of those empanadas de calabaza came to my mind last weekend. Seeing pumpkins everywhere, it made me feel a craving to bake some. Deciding to make them with a yeasty dough was a personal option since that is the way I remember the dough flavor to taste as they do it in other northern states.
Provided by Mely Martínez
Categories Antojitos
Time 3h10m
Number Of Ingredients 15
Steps:
- Place the pumpkin in saucepan with the piloncillo, 1/4 cup of water and the cinnamon stick. Bring to a boil and cook for about 15-20 minutes until the pumpkin is tender. Remove the cinnamon stick.
- At this time the piloncillo should had been dissolved, add the ground cinnamon, ground anis and clove. Keep cooking uncovered for about 20 or more minutes, stirring frequently until the mixture takes the texture of a jam. This can be done ahead of time and has to be a room temperature before forming the empanadas.
- To form the dough; Place the yeast in a small bowl add the warm milk and let it proof for about 5 minutes.
- Meanwhile in a large bowl place the Flour, eggs, melted and cool butter, sugar and salt. Add the yeast mixture and mix to form a soft a dough. Knead in a floured surface for about 5 minutes adding more flour if needed.
- Place the dough in an oiled bowl turning to coat with the oil. Cover with plastic and let it rest for about 1 1/2 hour in a warm place.
- After that period of time knead the dough again for 2-3 minutes and divide in 12 small soft balls to start forming the empanadas. Cover with plastic.
- Now to form the empanadas: With the help of your rolling pin roll out each of the dough balls in a slightly floured surface into circles of about 7 inches diameter stretching it if necessary.
- Place about 1/4 cup of filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
Nutrition Facts : ServingSize 1 g, Calories 254 kcal, Carbohydrate 46 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 42 mg, Sodium 109 mg, Fiber 4 g, Sugar 20 g, UnsaturatedFat 3 g
FLAN DE CALABAZA (PUMPKIN)
From my personal dining experiences with friends, there is a great divide on the opinion of flan. Personally I love it, but many of my friends don't like its soft jiggly texture-sort of like Jell-O made with custard. But there's always room for Jell-O! If you are in fact a flan fan, here's a faux version you can make with leftover pumpkin pie-the filling of it, specifically. It'll still jiggle a little bit-but not nearly as much as canned cranberry sauce.
Provided by Food Network
Time 2h40m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Scoop out the filling of the pie slices and put them in a mixing bowl. Add in the milk and mix well. There's empty crust leftover, which you can discard or just pop in your mouth.
- Preheat the oven to 350 degrees F, and boil some water. Spray 2 ramekins with cooking spray to prevent sticking. This preparation needs to happen first, because the next part is a little time sensitive.
- Put the sugar in a saucepan over medium heat. This will begin the caramelization process as it melts down to syrupy consistency-about 10 minutes. Stir it frequently until it becomes brownish in color, and then immediately pour a layer of it in each ramekin before it starts solidifying as it cools. Then top each ramekin with the pumpkin mixture. Place the ramekins on a rimmed baking sheet, and then pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 20 minutes.
- After baking, let the ramekins cool, and then refrigerate them for a couple of hours until they're cold. Place a plate over each ramekin and then flip the two upside down so you can slowly lift the ramekin to reveal the flan inside. Garnish it with fresh mint if you have it and want it to look extra fancy.
TORTAS DE CALABAZA / PUMPKING PATTIES
Delicious Puerto Rico traditional pumpking patties. Great as dessert , or snack. Very sweet for all the pumpking lovers a must try recipe.
Provided by maximalee
Categories Dessert
Time 13m
Yield 6 patties, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preparing the Mixture:.
- Extract the inside of pumpking and mash well to soft set aside,.
- Mix salt sugar and Cinnamon together , add eggs and Vanilla extract , blend together with the mashed pumpking.
- Ready to FRY :.
- In Frying pan , HOT Vegetable OIL, Take the mashed mixture with and make into spoonfulls and drop in oil into soft golden color on the outside.
- Fry aprox 3 minutes (depends on temperature ) ensure they golden and not burned.
Nutrition Facts : Calories 78.2, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 326.9, Carbohydrate 10.4, Fiber 0.3, Sugar 7.3, Protein 3.7
MEXICAN PUMPKIN EMPANADAS (EMPANADAS DE CALABAZA)
Those Mexican pumpkin empanadas are made from scratch. Filled with homemade spiced pumpkin puree, they are the perfect sweet treat for fall.
Provided by Maricruz
Categories dessert
Time 1h30m
Number Of Ingredients 18
Steps:
- Place pumpkin in a medium pan and add, piloncillo, cinnamon, and anise star (read note 1).
- Pour in water, cover the pan, and let gently simmer for 20 minutes while mixing one or two times.
- Remove the cinnamon stick and anise star. Add nutmeg and cinnamon powder.
- Using a potato masher, mash roughly the pumpkin.
- Keep cooking uncovered while stirring from time to time until you'll have a thick and dense mixture.
- Set aside and allow to mixture to reach room temperature.
- In a food processor place flour, sugar, baking powder, and salt. Pulse two times to combine.
- Add butter and pulse a few times to form a crumbly mixture.
- Add egg yolk and cream, and pulse again until a clumpy dough forms (read note 2).
- Transfer the dough onto a floured and smooth surface and quickly knead it into a ball.
- Wrap the dough with cling film and place it in the refrigerator for 15 minutes.
- Prepare two cookie sheets with parchment paper or a baking mat.
- Cut two squares about 6×6-inch (15x15cm) from a plastic bag.
- Mix about ½ cup of sugar and 1 ½ tablespoon of ground cinnamon on a deep plate.
- Make an egg wash whisking together the milk and egg in a small bowl.
- Last, preheat the oven to 360°F (180°C).
- Remove the dough from the fridge, divide it into 14 pieces and then flour your hands and roll each piece into a ball.
- Place a dough ball on one of the plastic squares, cover with the other and slightly press with your hand to make a small patty.
- Using a heavy dish, press the dough to form a flat disc (read note 3).
- Peel the top square gently, then add some pumpkin filling in the middle of the disc.
- Fold over to make a half-moon and press the borders to seal well the empanada.
- Gently place the empanada on one hand and peel the last plastic.
- Take the edge and carefully twist it to make the braided edge (read note 4).
- Place the empanada on a baking sheet and repeat the steps with all dough and filling.
- Brush all empanadas de calabaza with the egg wash and make some small holes on the top with a toothpick.
- Bake between 20 and 25 minutes or until the pastries are slightly browned on all sides.
- As soon as empanadas are out of the oven, coat them in the sugar and cinnamon mixture carefully.
- You can now eat them while they're still warm or place them in a cooling rack and store them for later.
Nutrition Facts : Calories 236 kcal, Carbohydrate 30 g, Protein 3 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 29 mg, Sodium 226 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 8 g, ServingSize 1 serving
AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)
This is the real candy you can find at the flea market or your grandma's house! Hard on the outside, sweet and juicy on the inside. I used about half of the sugar the recipe calls for and it was sweet enough--you can taste the freshness of the fruit in every bite! You may find the hydrated lime (or calcium hydroxide, or slaked lime) in specialty grocery stores (Mexican product is called Cal) or garden center.
Provided by Rubi5236
Categories Candy
Time P1DT4h
Yield 60 wedges
Number Of Ingredients 4
Steps:
- Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
- Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
- Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
- Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
- Drain and wash twice in clear cold water. Drain for an hour.
- Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
- Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
- Drain and place pumpkin on wax paper to dry.
- Will keep refrigerated about a week but you should double bag leftovers and freeze for later.
Nutrition Facts :
PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA)
I fell in love with this soup in Mexico. I used to export my own cans of it (yes, Campbell's sells it in Mexico) ... so I had to get the recipe for myself, especially since I am growing pumpkins and have tons of flowers in my garden! Also I plan to can it. If Campbell's can, so can I! You can substitute other squash flowers; if you don't have epazote, tarragon is a good substitute.
Provided by Shanda
Categories Cream Soups
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the poblano pepper in half from top to bottom; remove the stem and seeds, and place the pepper, cut side down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, peel the skin from the pepper.
- Melt the butter in a large sauce pan over medium-low heat, and cook and stir the onions until translucent, 3 to 5 minutes. Stir in the garlic, cook and stir for another 2 to 3 minutes until cooked but not browned, and add the zucchini, corn, and carrots. Cook and stir the vegetables until tender, about 15 minutes. Pour in the tomato puree and water, and add the epazote, chicken bouillon cubes, and peeled poblano pepper. Bring the mixture to a boil, reduce heat, and simmer for about 10 minutes.
- Working in batches if necessary, pour the soup into a blender and blend until smooth. Pour the blended soup into a large saucepan, and bring to a simmer over medium-low heat. Stir in the chopped pumpkin flowers, and simmer until cooked and tender, 5 to 10 minutes. Stir in the cream, mix well, and add salt and pepper to taste.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 16.9 g, Cholesterol 81.6 mg, Fat 27 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 16.7 g, Sodium 692.7 mg, Sugar 5.3 g
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