Pennsylvania

Add a little twist to your favorites this fall – Mainline Media News

Today we will talk about the next autumn harvest, pumpkins.

When you see pumpkins and moms greeting at supermarkets, farmers markets, and roadside shops, you can see that autumn is in full swing. In addition to this, the myriad of pumpkin spice products on display at the store.

Whether you carve them, cook them, or decorate your home with the perfect orange beauty, pumpkins will be the central stage at this time of the year.

Pumpkin 101:

• The word “pumpkin” comes from the Greek word “pepon” which means “big melon”.

• It is a pumpkin and is part of the Cucurbitaceae family.

• Six of the seven continents can grow pumpkins.

• Morton, Illinois is considered the “capital of pumpkins in the world” and is home to the Nestlé / Libby pumpkin processing plant, where 85% of the world’s pumpkins are canned.

• Irish have brought the tradition of carving pumpkins to the United States.

• According to www.pumpkinfresh.com, “The largest pumpkin pie ever made was over 5 feet in diameter and weighed over 350 pounds. It was 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 Using a dozen eggs, it took 6 hours to bake.

• In the early colonial era, pumpkin was used as a material for pie crust rather than inside. The settlers cut off the tip of the pumpkin. The seeds were removed and the contents were filled with milk, spices and honey. It is baked in hot ashes and is the origin of pumpkin pies.

• Pumpkin was once recommended for freckle removal and snake bite treatment.

It is a very versatile material as it can be baked, boiled, steamed, fried and roasted. A blank canvas awaits your culinary creativity. Pumpkin seed oil is used in the production of salad dressings. Roast seeds are a healthy treat. I’ve become a fan of SuperSeedz, a flavored pumpkin seed. My favorites are maple sugar and sea salt, dark chocolate and sea salt. I met the founder Kathy at a food trade fair. Website recipes are simple and healthy. Caramelised pear parfait, Asian throw, nutella mousse, pumpkin yogurt parfait, maple buckwheat flapjack. Until November 5th, you’ll get 25% off your purchases https://bit.ly/3lNdH6rSuperseedz.

There are many pumpkins besides latte, ice cream and pies. I noticed a new pumpkin spice product coming this season. Pumpkin spice almonds, oat milk, Irish cream liqueur, peanut butter, breakfast cereals, twinks, hot cocoa, bagels, English muffins, pumpkin pie pop tart, and even dog treats. !! !! What really bothered me was … Limited Edition of Epic Pickle Pumpkin Spice Pickles in York, PA! I’m not sure if I can still say it when I try pumpkin spices. I think you should try it.

Book cover. (Recipe by author Eliza Cross, photo by Susan Burnson Hayward of Pumpkin It Up, reprinted with permission of Gibbs Smith)

As an inspiration for this season’s pumpkins, I shot “Pumpkin It Up!”. Ready-made from Eliza Cross (2016, Gibbs-Smith, $ 16.99). I have found a sweet and tasty way to enjoy pumpkin, both traditional and with an unexpected twist. From homemade pumpkin pie spice mixes, classic pumpkin pancakes for Sunday breakfast, to soothing pumpkins, corn and shrimp bisque (recipe below), liven up your dinner. From decorative and delicious autumn stews (recipe below) to decadent pumpkin tiramisu for desserts (recipe below). The recipe below), your pumpkin craving is covered. Its versatility makes it the perfect ingredient for appetizers, soups, pasta, gratin, risotto and, of course, dessert stars. For recipes for roasted maple pumpkin and Brussels sprouts, please visit: https://bit.ly/2pGo2qg.. For pumpkin fluff dip recipes, please visit: https://bit.ly/3DXmidi

Maple roasted pumpkin and Brussels sprouts (recipe at https://bit.ly/2pGo2qg).

The author’s tips are also helpful. Some examples:

“When choosing a pumpkin for cooking, look for a small pie pumpkin variety that is sweeter and smoother than the one grown to carve a Jack-o-Lantern.”

“One 8-inch diameter pie pumpkin can hold about 3 cups of cooked mashed potatoes.”

“When buying canned pumpkins, look for cans labeled” solid packs “instead of” pumpkin pie stuffing “with additional ingredients. “

Choose pumpkins from your own farm this season and make family memories. Then go home and make a Jack O Lantern and cook with freshly picked squash.

There are several places to enjoy the fall, including farms of your choice, hay, mazes of corn, and old-fashioned fun. Call us for the latest protocols, opening hours and fall offerings.

Hellerick’s Family Farm, Doylestown, PA 215-766-8388 www.hellericksfar, com

Highland Orchards, West Chester, PA 610-269-3494 www.highlandorchards.com

Linvilla Orchards, Media, Pennsylvania 610-876-7116 www.linvilla.com

Merrymead Farm, Lansdale, PA 610-584-4410 www.merrymead.com

Milky Way Farm Chester Springs, PA www.milkywayfarm.com

Solly Farm, Warminster, PA 215-357-2850 www.sollyfarm.com

Steer Orchard Lang Horn. PA 215-702-9633 www.styerorchard.com

Creamy pumpkin tiramisu. (Photo by Susan Barnson Hayward of Pumpkin It UP, reprinted with permission of Gibbs Smith.)

Creamy pumpkin tiramisu

1½ cup of chilled heavy whipped cream

3/4 cup sugar

8 oz mascarpone cheese, tender

1 (15 oz) can cook pumpkin puree

¾ teaspoon pumpkin pie spice

2 (3 oz) Package Ready Finger, Half

4 tbsp apple cider, split

4 finely crushed ginger snap cookies

In a large bowl, tap the cream and sugar until a hard peak is formed. Add spices for mascarpone, pumpkin and pumpkin pie. Tap until filling is smooth.

Place one package ready finger on the bottom of a 9 x 2 3/4 inch spring foam pan, break it to fit and stack. Sprinkle 2 tablespoons of apple cider. Spread half of the pumpkin on the ladyfinger. Repeat the second layer with the remaining Ladyfinger package, the remaining 2 tablespoons of apple cider, and the remaining padding. Smooth the top of the tiramisu, cover and freeze for at least 4 hours or overnight.

To remove the mold, hang a knife on the inner edge of the pot. Release the sides of the pan and sprinkle with crushed ginger snaps. It will be 8 servings.

Pumpkin, corn and shrimp bisque (Photo: Susan Barnson Hayward of Pumpkin It UP, reprinted with permission of Gibbs Smith)

Pumpkin, corn and shrimp bisque

1 tablespoon of olive oil

1 chopped medium onion

2 pieces of garlic, chopped

1 green bell pepper, sow and chop

Pumpkin puree cooked in 2 (15 ounces) cans

4 cups of chicken or vegetable soup

1½ teaspoon of seafood seasonings such as Old Bay

1/4 teaspoon freshly ground black pepper

2 (14½ oz) can cream style corn

1½ lbs medium-sized shrimp, peeled and elaborate

Finely chopped green onions, for garnish

Heat in a large saucepan over medium heat, heat the oil and fry the onions, garlic and peppers for 6-7 minutes until tender. Add pumpkin, soup, seafood seasoning, pepper and corn and stir. Heat with frequent stirring until the mixture boils. Reduce heat and simmer for 15 minutes with good stirring. Add the shrimp, heat on medium heat and heat for 4-7 minutes until the shrimp are pink and opaque. Serve with green onions. It will be 8 servings.

Pumpkin autumn stew. (Photo of Susan Barnson Hayward from Pumpkin It UP, reprinted with permission of Gibbs Smith)

Pumpkin autumn stew

3 tablespoons of vegetable oil, split

2-pound beef chuck, cut into 1-inch cubes

1 cup of water

3 large potatoes, peeled and cut into 1 inch cubes

4 medium-sized carrots, peel and cut into 1/4 inch slices

1 large bell pepper, sow and chop

2 pieces of garlic, chopped

1 chopped medium onion

2 teaspoons of salt

1/2 teaspoon of freshly ground black pepper

2 tablespoons of beef bouillon granules

1 (14½ oz) can diced tomatoes with liquid

1 (10-12 lbs) pumpkin

Heat 2 tablespoons of oil in a large saucepan over medium heat to burn the beef. Drain the grease and add water, potatoes, carrots, peppers, garlic, onions, salt and pepper. Cover and simmer for 2 hours, stirring occasionally. Add bouillon and tomatoes and stir.

Preheat the oven to 325 degrees. You may need to rearrange the oven racks to fit the pumpkins.

Wash the pumpkin and cut a 6 inch circle around the upper stem. Remove the top and trim the pulp from the bottom to reserve. Scoop the seeds and filamentous pulp. Place the pumpkin in a sturdy baking pan and carefully pour the stew inside. Replace the top and polish the outside with the remaining 1 tablespoon of oil. Bake for 1.5 to 2 hours until the pumpkin is tender. Remove from oven and allow to cool on top plate for 5 minutes. Serve the stew directly from the pumpkin, along with some of the cooked pumpkin. It will be 8 to 10 servings.

Stephen Fries is a professor and coordinator of the Gateway Community College Hospitality Management Program in New Haven, Connecticut. He has been a food and culinary travel columnist for the past 13 years and co-founder and organizer of Worth Tasting, a culinary walking tour of downtown New Haven, Connecticut. Stephen@stephenfries.com For more information, please visit stephenfries.com.

Add a little twist to your favorites this fall – Mainline Media News

Source link Add a little twist to your favorites this fall – Mainline Media News

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