Fried Pumpkin Blossoms

Fried Pumpkin Blossoms

The idea of fried pumpkin blossoms may seem strange to the uninitiated, but these tasty little frites are simple to make. Mine were from a mini pumpkin plant, but any pumpkin, squash, or zucchini flower should be suitable. My plant's flowers only last a day, so each morning I wake up to new pumpkin flowers to fry.

Don't worry if you are new to frying, these edible delights were my first foray into frying. I used a modified tempura batter to be light and crisp like the flowers rather than drowning them in batter.

Ingredients:

• Pumpkin flowers
• Frying batter (1:1 cold water and flour. You can add more cold water. Batter should be more of a liquid than a paste. Thankfully, it does not have to be an exact ratio)
• Oil (for frying)

Procedure:

1. Wash the flowers and cut out the center of the flower (stamen) which is covered in pollen (see Figure 1).
2. Heat oil to about 350ºF/177ºC.
3. Mix batter ingredients in a small bowl.
4. Dip flowers into batter and place them in the hot oil. Allow to cook until browned on the edges.
5. Remove, cool, salt to taste, and enjoy (see Figure 2).

Figure 1.

Figure 2.

Pumpkin Roll

Pumpkin Roll

Pumpkin roll is a class autumn dessert. I first learned this recipe from some Amish folks I met in my travels, and I will now pass it on to you dear traveler of the internets. Just promise me that every fall you will share this delicacy with friends and family.

Serves: 8

Ingredients:

Roll

• 1 C pumpkin puree
• 3 eggs, beaten at high speed (5 minutes)
• 1 C sugar
• 0.75 C flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• 0.5 tsp ginger
• 0.5 tsp salt

Filling

• 1 C confectioner's sugar
• 0.25 C butter
• 8 oz. cream cheese (softened)
• 1 tsp vanilla extract

Equipment:

• Large bowl
• 2 Medium bowls
• Hand mixer/stand mixer
• Jellyroll pan
• Wax paper
• Clean towel 
• Oven

Procedure:

• Preheat oven to 375ºF
• Beat eggs at high speed for 5 minutes
• Add pumpkin and sugar to beaten eggs
• Sift and mix dry ingredients (see Figure 1.)
• Add dry ingredients gradually to pumpkin mix
• Pour into a wax paper lined jellyroll pan
• Bake until golden brown (approximately 15 minutes) (see Figure 2.)
• Place on a damp clean towel sprinkled with confectioner's sugar and roll up (see Figure 3.)
• Cool for one hour (see Figure 4.)
• Make filling by beating together the filling ingredients (see Figure 5.)
• Unroll, add filling, re-roll (see Figure 6.)
• Enjoy (see Figure 7)

Figure 1. The dry ingredients

Figure 2.a Golden brown achieved

Figure 2.b Golden brown

Figure 3. Place on a damp clean towel sprinkled with confectioner's sugar 

Figure 4. Cool for one hour

Figure 5. Make filling while the roll cools

Figure 6. Add frosting and re-roll

Figure 7. Enjoy

From fresh pumpkin to purée Trial 3: Baked again

Introduction: 
The return of Autumn signifies it is time to bake another pumpkin. Canned pumpkin purée is not sold in France, so I have to make my own. You can read here about trial 1 and trial 2. I have found that for my baking purposes baked pumpkin works best.

fig 1. The test subject

Procedure:

• Cut pumpkin in half and scoop out guts. See fig 2. Save the seeds for roasting. 
• Line a baking sheet with foil, place pumpkin halves cut-side down (see fig 3), and cover with foil. See fig 4.
• Bake at 375^oF (approx 190^oC) for about 1.5 hours or until soft)
• Allow to cool
• Scoop out flesh and mash/blend until smooth

fig 2.

fig 3.

fig 4.

Results and Observations:
Pumpkin was successfully converted into purée. Lining the baking sheet with foil saved a lot on clean-up.

Roasted Pumpkin seeds

Happy Halloween!

The next time you find yourself carving a pumpkin, make sure to save the seeds for roasting.

Simply throw the seeds on a baking sheet, sprinkle with olive oil, and dust with salt or other seasonings. Bake at 300ºF/150ºC for 30 to 45 minutes (until seeds are golden brown) and enjoy

From fresh pumpkin to purée Trial 2: Baked

Introduction:

It is once again Autumn and this means pumpkin flavored foods of all kinds (especially baked). The challenge living in France is that canned pumpkin does not exist, but fresh pumpkins like the one in Figure 1. are sold everywhere. 

My current experiment is determining how to turn fresh pumpkin into a viable pumpkin puree for soups and baked goods. There are a variety of methods proposed: boiling, baking, and microwaving. Trial 2. is baking.

see Trial 1. here

Figure 1.1 The pumpkin test subject

Figure 1.2 Pumpkin with baguette for scale

Procedure:

• Cut pumpkin in half and scoop out guts. See Fig 2. (Save seeds for roasting. See Fig 4.)
• Place on baking sheet and cover with aluminum foil (see Figure 3.)
• Bake at 375^oF (approx 190^oC) for about 1.5 hours or until soft)
• Allow to cool
• Scoop out flesh and mash/blend until smooth

Figure 2. cut and gutted

Figure 3.

Figure 4. seeds for roasting (future post to come)

Results and Observations:
The end result from the baking produced a purée better suited for baked goods than the waterier purée  from boiling the pumpkin. Baking took longer than expected, around two hours, and I cut the pumpkin halves into quarters to facilitate faster baking (see Fig 5.) Once scooped out and blended, the pumpkin purée turned out well (see Fig 6. for how much purée was produced from one pumpkin).

I have already used the purée for pumpkin snickerdoodles (recipe to come). Any excess pumpkin will be frozen for later baking adventures.

Figure 5. Halved halves

Figure 6. The finished product ready to be used or frozen for later

From fresh pumpkin to purée Trial 1: Boiled

Introduction:

It is once again Autumn and this means pumpkin flavored foods of all kinds (especially baked). The challenge living in France is that canned pumpkin does not exist, but wedges of fresh pumpkin like the one in Figure 1. are sold everywhere. 

My current experiment is determining how to turn fresh pumpkin into a viable pumpkin puree for soups and baked goods. There are a variety of methods proposed: boiling, baking, and microwaving. Trial 1. is boiling.

Figure 1. Pumpkin wedge. Baguette for scale


Procedure:

• Peel pumpkin and chop into approx 1 inch/3 cm cubes. See Figure 2.
• Place in pot of boiling water. Pumpkin will float
• Boil until soft
• drain and cool
• mash/blend using a potato masher or blender. See Figure 3.

Figure 2. Peel and chop into cubes.


Figure 3. Mash/Blend boiled pumpkin

Results and Observations:

The boiling went much faster than I expected (15-ish minutes). The pumpkin was more difficult to drain than I anticipated. It worked out because I was making soup (even so the soup was a bit watery), but next time I would be sure to drain the cooked pumpkin more. Perhaps using cheese cloth and allowing more time post-boil would produce a better puree. 

I will report on my future findings.

Pumpkin Waffles

Pumpkin waffles are a Fall family classic.  Now that cooler weather has finally arrived, I have decided to welcome Autumn once again with pumpkin waffles.  Not only are they festive, but as someone who enjoys making and eating waffles I can say they are in many ways simpler to make than traditional waffles.  With the simplicity comes a wonderful hardiness to these waffles, making them even more appropriate for a chilly season.

Ingredients:
1 can(15 oz) pumpkin (not to be confused with pumpkin pie mix)
1/2 C brown sugar
1/2 C milk
1/3 C melted butter
4 eggs
2.25 C flour
4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger

Directions:

• Mix pumpkin, sugar, milk, butter (melted), and eggs
• Add in dry ingredients
• Warm up waffle iron and spray with non-stick spray
• Cook waffles
• Serve with butter and maple syrup, and enjoy!

Mixing pumpkin, sugar, milk, butter, and eggs

Add in dry ingredients and mix

Enjoy this Autumn classic!

Peanut butter & Pumpkin butter Sandwich

A Pb&Pb Sandwich

A friend gave us some pumpkin butter as a present.  I have not made pumpkin butter before, but intend to try at a later date (future post).  I matched this pumpkin butter up with some peanut butter (store bought) on whole wheat bread.

In case you have ever wondered if peanut butter and pumpkin butter would go well together, the answer is:
Yes

Because the peanut butter can overpower the flavor of the pumpkin, I have found 1:1.33 (peanut : pumpkin) is optimal.  If you are skeptical of the goodness of this sandwich, I recommend taking the risk.