SOUTHWESTERN PUMPKIN FLAN
A cool, creamy flan gets the Southwest treatment. The subtle flavor of pumpkin and wisp of smoky chipotle chile powder is blended into it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar turns dark amber, about 8 minutes. Pour into a 9-inch round cake pan. Set aside to cool.
- Blend pumpkin, condensed milk, and whole milk in a blender until smooth. Add eggs and yolk, cinnamon, salt, chile powder, cloves, and cayenne; blend until smooth. Pour mixture over caramel in pan. Carefully transfer pan to a large roasting pan. Add hot water to roasting pan to come 1 inch up sides of cake pan.
- Bake until set and beginning to turn golden brown, about 1 1/2 hours. Let cool on a wire rack. Refrigerate 6 hours or overnight. Run a knife around edges; invert to unmold. Scrape remaining sauce from pan over flan. Serve immediately.
SOUTHWESTERN PUMPKIN SOUP
Categories Soup/Stew Appetizer Cheddar Spice Pumpkin Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (first-course) servings
Number Of Ingredients 10
Steps:
- Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.
PUMPKIN, SOUTHWESTERN STYLE
Provided by Florence Fabricant
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a saucepan. Saute the onions until translucent, add the garlic and saute until the vegetables are golden.
- Stir in the chili powder, cumin and cinnamon. Cook for a couple of minutes, then add the pumpkin and the lime juice. Toss well with other ingredients in the pan, cover and cook over low heat until the pumpkin is not quite tender, about 15 minutes.
- Add the cream, uncover and continue cooking until the cream has thickened and the pumpkin is tender, another five to eight minutes.
- Season to taste with salt and pepper, fold in the coriander, transfer to a serving dish and sprinkle with pine nuts.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 756 milligrams, Sugar 7 grams
SOUTHWESTERN PUMPKIN SOUP
A request recipe from the Watermark Restaurant in Cleveland, printed in the October 2000 issue of Bon Appetit, this is an easy, elegant soup. The cilantro on top makes it! Can be made a day ahead.
Provided by rochsann
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth and whipping cream to boil in heavy medium pot.
- Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
- Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
- Season with salt and pepper.
- Garnish servings with cheese and cilantro.
Nutrition Facts : Calories 384.1, Fat 30.5, SaturatedFat 18.6, Cholesterol 103.8, Sodium 217.3, Carbohydrate 20.1, Fiber 0.8, Sugar 10.2, Protein 11.3
SOUTHWESTERN PUMPKIN BURGERS
Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods. From Eating Well.
Provided by Pinay0618
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
- Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
- Preheat oven to 325°F Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.).
- Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Salsa, if desired.
Nutrition Facts : Calories 354.9, Fat 13.6, SaturatedFat 3.8, Cholesterol 8.4, Sodium 684.5, Carbohydrate 48.1, Fiber 4.9, Sugar 3.5, Protein 11.6
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