Wednesday, December 1, 2010
Punkin the Pumpkin
Now it's my turn to puree the pumpkin that I picked out for myself at Lunenberg. I found that cooking the pumpkin in the oven for a bit longer than Sophie made it easier to mash afterward. I knifed my pumpkin several times to let out steam and threw it in a baking dish with about an inch of water and let it sit for about 1.5 hours. I then cut out the top and let the insides cool before scooping out the pulp and seeds. The skin was easy to peel off and by cooking the pumpking with the skin on made it so the actual pumpkin flesh was protected from burning. I didn't need to microwave the pumpkin flesh at all afterward since it was relatively soft. I chopped it up into small chunks and processed it in the food processor before mashing it with a fork.
The end result?
Homemade pure pumpkin cookies :) I had a friend growing up that used to make these all the time. They're delicious and go well with a nice mug of egg nog if i do say so myself, topped off with a little bit o' brandy, of course. I found the recipe on this blog: How to Eat A Cupcake. http://www.howtoeatacupcake.net/2007/11/soft-pumpkin-cookies-w-craisins-and.html
I prefer to add chocolate chips to the cookies instead of dried fruit or nuts. Its all up to personal preference.I also substituted allspice with cloves.
Now I've got several cups of ready to use pumpkin puree. Any suggestions are greatly appreciated! I've decided to stick with sweet rather than savory pumpkin recipes after my last episode with the pumpkin soup.
Next up... pumpkin bread! mmm mmm good.