PUMPKIN-PINE NUT CAKE
Pumpkins and pine nuts are in the same boat in that both are easily influenced by other ingredients. I felt they needed each other in this dessert, which I created particularly for this book. In addition to flavor, the pine nuts provide structure in the cake and texture in the streusel.
Yield serves 12
Number Of Ingredients 25
Steps:
- Cut the prunes in half and put them in a bowl. Cover with boiling water and leave them to plump for 10 minutes. Drain well and place in a clean bowl. Mix the simple syrup and Armagnac together and pour over the prunes. Let macerate in the refrigerator for at least 4 hours but preferably overnight. Store the prunes in the maceration liquid.
- Heat the oven to 375°F or 350°F on convection.
- Cut the pumpkin in half and scoop out the seeds and fibers. Use a small sharp knife to score the flesh in a checkerboard pattern, cutting in about 1/2 inch. Rub each half with the butter, sprinkle with the brown sugar, and season with salt. Put the pumpkin on a baking sheet, cut-side up, and bake until very tender and browned, about 45 minutes.
- When the pumpkin is cool enough to handle, peel it and put the flesh through a food mill.
- Line a strainer with a few layers of cheesecloth. Scrape the pumpkin puree into the strainer, set it over a bowl, cover with cheesecloth, and weight it. Let the puree drain for at least 2 hours to remove the excess liquid.
- Put the pine nuts, the sugars, and a pinch of salt in a food processor. Pulse to chop the nuts. Slowly add the butter, pulsing until you have pea-sized pieces. Transfer to a bowl and chill until ready to use.
- Heat the oven to 350°F or 325°F on convection. Line a baking sheet with a Silpat or parchment. Spray twelve 2 x 2-inch ring molds or 1 1/2-inch square molds with cooking spray and set on the pan.
- Put the pine nuts, all-purpose flour, semolina, salt, baking powder, and sugars in a food processor. Pulse and process until the pine nuts are ground. Add the butter and pulse until well mixed; the texture should be coarse.
- Combine the eggs, pumpkin puree, olive oil, zest, and vanilla seeds (rinse, dry, and save the pod for another use) in a mixing bowl. Whisk until smooth. Add to the processor and process for 30 seconds.
- Coarsely chop half of the drained prunes and fold into the batter. Fill the molds two-thirds full. Top with the streusel, filling the molds. Bake until a tester comes out clean and the streusel is browned, about 20 minutes, rotating the pan halfway through baking.
- Let cool briefly, then remove the molds.
- Put the warm cakes on dessert plates and garnish with the remaining prunes and the maceration liquid.
- You could use canned pumpkin puree.
PUMPKIN AND SAGE RISOTTO WITH PINE NUT SAUCE
Make and share this Pumpkin and Sage Risotto With Pine Nut Sauce recipe from Food.com.
Provided by Evie3234
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
- Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
- Add 1/4 pint of stock and simmer, stirring until absorbed.
- Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
- Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
- Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
- Season to taste and serve at once.
Nutrition Facts : Calories 751.6, Fat 18.3, SaturatedFat 3.6, Cholesterol 9.5, Sodium 138.5, Carbohydrate 129.4, Fiber 5.7, Sugar 2.9, Protein 16
PINE NUT SOUP
Have not tried this yet. Given to me by someone. The instructions said this is a rich soup, so small portions recommended. From a Pueblo recipe. Serve this with Fry Bread (there are several recipes for Indian Fry Bread here on 'Zaar)
Provided by Outta Here
Categories Fruit
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients (except garnish) in a large, heavy saucepan and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Puree soup until smooth, in batches, in a blender.
- Return to pan and reheat slowly.
- Ladle into bowls and garnish with chopped green onion.
Nutrition Facts : Calories 751.3, Fat 67.8, SaturatedFat 9.9, Cholesterol 34.2, Sodium 504.6, Carbohydrate 23.6, Fiber 3.4, Sugar 3.6, Protein 22.3
PUMPKIN CORN SOUP
Melissa Every of Tallmadge, Ohio writes, "My family loves this soup. It's great on cold winter nights with all the spices and color. It's definitely not your normal pumpkin soup!" Melissa loves to garnish this with fresh cilantro.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer. , Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.
Nutrition Facts : Calories 120 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 714mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
PINE NUT RICE SOUP
A traditional Korean recipe. Since it is a very elegant, flavorful recipe, it is said that only high class was able to enjoy this in the olden days. Our family enjoys this soup for a meal - especially for a breakfast with pickle and salad.
Provided by Simon Song
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water.
- Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn.
- Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 37 g, Fat 12.5 g, Fiber 3.3 g, Protein 7.8 g, SaturatedFat 1.9 g, Sodium 9.1 mg, Sugar 16.7 g
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