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Froggie’s Sweet and Savory Pumpkin Soup.

Originally posted on From the Lilypad:

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This soup has it all…………a creamy blend of subtle hint of cinnamon and nutmeg with a warm kick with chipotle pepper and cumin.  I thought of mole sauce when I was making it, wanted a nutty chile undertone.  The nutty comes in the form of the browned butter used to bake the pumpkin, and the pumpkin flour seeds that act as garnishes.   And just because I can, I dropped some semi sweet chocolate into it.   Because everything is better with chocolate.

This is a perfect course for a holiday, Autumn/Fall or even Christmas meal.

Preparing the Pumpkins

Use only sugar or Cinderella pumpkins for they have the best texture and taste.  I find that the 2-3 pound ones have a better flavor.

Preheat oven to 375.

Cut the top of stem off, and quarter the pumpkin.  Remove the seeds with a spoon.  Using a fork or kabob or anything…

View original 511 more words

photo 2

This soup has it all…………a creamy blend of subtle hint of cinnamon and nutmeg with a warm kick with chipotle pepper and cumin.  I thought of mole sauce when I was making it, wanted a nutty chile undertone.  The nutty comes in the form of the browned butter used to bake the pumpkin, and the pumpkin flour seeds that act as garnishes.   And just because I can, I dropped some semi sweet chocolate into it.   Because everything is better with chocolate.

This is a perfect course for a holiday, Autumn/Fall or even Christmas meal.

Preparing the Pumpkins

Use only sugar or Cinderella pumpkins for they have the best texture and taste.  I find that the 2-3 pound ones have a better flavor.

Preheat oven to 375.

Cut the top of stem off, and quarter the pumpkin.  Remove the seeds with a spoon.  Using a fork or kabob or anything sharp, poke lots of holes in the meat of the squash.

Using 1/4 cup of salted butter heat on stovetop, allowing to boil.  Stir and watch carefully as the boiling butter begans turning brown.  It will look like the color of a brown paper grocery bag.  When it hits that color, immediately remove from heat so you don’t scorch it.

Ever so carefully, spoon the browned butter over the holes of the prepared pumpkin quarters.  Place in oven and let cook 1 to 1.5 hours, depending on size.

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Butter just prior to browning

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Browned butter. Remove from heat immediately after it gets to this point. It adds a bit of a hazelnut flavor.

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Pour browned butter over the prepoked holes.

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Just out of oven. Meat is soft. Don’t waste any of the butter, add to the soup.

Meanwhile, lets prepare the soup.

Ingredients:

1 Tablespoon olive oil
1/2 medium white onion, chopped
1 medium tomato, chopped
1 garlic cloves, chopped
4 slices bacon, chopped into small pieces
1/2 teaspoon ground cumin
1 chipotle peppers (canned in adobo, 1 for mild, 2 for spicy), chopped
1-2 cups chicken stock, depending on desired thickness and how thick your pumpkin purée is (May substitute vegetable stock if desired)
2 Tablespoons semi-sweet chocolate
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 fresh ground ginger
1.2 teaspoon dried oregano
1 teaspoons salt, more to taste
1 Tbsp lime juice
4 cups chopped, cooked pumpkin* (1 3-4 pound fresh or canned
1 cup half and half or cream

Garnishes:
Toasted, shelled pumpkin seeds
Cilantro
feta cheese
Method
1 Heat oil in a large pot (8-quart) on medium high heat. Add the onions,bacon and tomato and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.
2 Add the chicken stock, chocolate, cinnamon, nutmeg, ginger, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.

Remove pumpkin from oven.  The meat will be tender.  Let cool slightly and use a spoon to scoop away from the skin.  Blend and then add to pot.
3 *If you are working with raw pumpkin seeds, now would be a good time to toast them. (If your pumpkin seeds are already toasted, skip this step.) Just spread them out in an even layer in a frying pan on medium high heat. Stir with a wooden spoon while toasting, until the pumpkin seeds are fragrant and are lightly browned. Remove to a bowl.
4 Remove the soup from heat and purée in blender. Return the puréed soup to the pot.
5 Add half and half, as well as lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock or half and half to desired consistency.
Serve with toasted pumpkin seeds, feta cheese and chopped cilantro.

The pumpkin farm had some gorgeous gourds so I scooped them out and spooned the soup in just prior to serving.  Very sophisticated soup and was an excellent intro to the main dish.  





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Froggie’s Pineapple Upside Down Cake.

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Ingredients

1 Yellow cake mix
2 eggs
1 cup crushed pineapple
1 can pineapple rings (reserve 1/4 cup juice)
1 cup shredded coconut
1/4 cup butter
1/4 cup brown sugar
maraschino cherries

Large cast iron skillet pan

Preheat oven to 325.  Place butter in cast iron skillet and let melt while oven is heating up.  Meanwhile, in large bowl, mix with wooden spoon the dry cake mix, 2 eggs, 1 cup crushed pineapple and 1/4 c pineapple juice until well mixed. (no need to beat it)

Remove pan with melted butter from oven.  Sprinkle brown sugar over melted butter.  Sprinkle coconut on top of that.  Place pineapple rings on perimeter and one in center.  Place maraschino cherries in center of rings.  Carefully spread cake batter evenly over top.  Bake 30-40 minutes or until warm brown on top.

While cooking, prepare glaze:  1/4 cup butter, 1/4 cup sugar and 1/4 cup evaporated milk.  Blend and let boil 1 minute.  Remove from heat.  Add 1 tsp vanilla.

Remove cake from oven.  Use sharp knife to circle around sides to make sure it isn’t sticking.  Carefully invert onto display platter/pan (I used a round pizza pan).

Drizzle glaze over cake.

It is a dense, moist sweet cake that is a family favorite.

A delightful, super tasty and easy dessert for your Mexican dessert.  Also would make a delightful breakfast!

 

chy chsecake chimi

Cherry Cheesecake Chimichangas

 

Ingredients

Uncooked flour tortillas, freshly cooked as directed on package (Quantity, do however many you need, with the rest of the ingredients you can make about 12)
1 can pie cherry filling
1 container Philadelphia whipped cheesecake topping (or alternatively Mixed Berry flavored)
Vegetable oil
Whipped topping

Instructions

Spoon and even out approximately 1/4 cup whipped cheesecake filling.  Spoon and spread approximately 1/4 cup cherry filling over top of cheesecake filling.  Fold tortilla up.

Heat vegetable oil  (about 1.5 inches deep) on medium high.  I test the heat of my oil by taking just a small bit of tortilla and tossing in.  When it starts bubbling vigorously, the oil is ready.  Using metal tongs, carefully lower the chimi and hold.   When browned on bottom, flip it.  When both sides are browned, carefully remove from oil and let sit on paper towel or towel.

When still warm, top with a spoonful of pie filling and a dollop of cream.  Delicious!

 

cherry tortilla
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cherry cheesecake chimi tortillas

Freshly cooked tortillas.

 

 

cherry cheesecake filling

cheesecake and cherry center filling

 

 

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Freshly fried chimis

 

 

 

cherry interior

Cherry cheesecake in every bite



 

 

Froggie’s Pumpkin White Chocolate Snickerdoodles.

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