 |
| (c) Shara Amir, 2011 |
Pumpkin Preserves
1 4 –pound piece of pumpkin, seeded 1 Tblsp whole cloves, tied in a piece of cheesecloth
3 c sugar 1 Tblsp lemon juice
Preheat ove to 375’F. Put pumpkin in a baking dish and bake for about 30 minutes until tender. Scoop the flesh away from the rind, discarding rind. Transfer pumpkin to a nonreactive saucepan. Add sugar and cloves, simmer for 15 minutes, stirring with a wooden spoon. Do not let it boil over. Add lemon juice and cook a bit longer until the preserves set. Discard the cheesecloth with cloves. Transfer to small clean jars and close the lid. Keep in refrigerator for up to 3 months. Makes 3 ½ cups.
Pumpkin Tart
1/3 c olive oil 1/3 c sunflower oil ½ c sugar 2 eggs 3 Tblsp brandy
3-3 ½ c unbleached all purpose flour 1 tsp salt ½ to 1 tsp mixed ground cinnamon and cloves
Zest of 1 lemon 1 ½ cups pumpkin preserves 2/3 c blanched slivered almonds
Process oils and sugar in the food processor for about 2 minutes. Add eggs, brandy, 3 c flour, spice mixture and zest. Process until you have a soft dough. If it is too soft, add some more flour, but be sure not to overwork the dough.
Divide dough in 3 equal pieces. Form each into a ball and wrap in plastic and place in the refrigerator for about an hour. Preheat oven to 375’F.
Lightly sprinkle work surface and rolling pin with flour. Roll out two of the dough balls together to form a 15 inch diameter circle.
Lightly oil a 12 inch tart pan with removable bottom. Transfer the pastry to it and trim edges. Pour pastry into shell and spread evenly.
Form remaining pastry into walnut sizes balls. Roll each ball in your hands to form long cords. Crisscross cords over preserves to make diamond pattern and press ends into rim of pastry shell to attach. Sprinkle with almonds and bake 25 to 30 minutes until golden brown. Makes 10 servings.
These were made into tiny tarts, instead.
1 4 –pound piece of pumpkin, seeded 1 Tblsp whole cloves, tied in a piece of cheesecloth
3 c sugar 1 Tblsp lemon juice
Preheat ove to 375’F. Put pumpkin in a baking dish and bake for about 30 minutes until tender. Scoop the flesh away from the rind, discarding rind. Transfer pumpkin to a nonreactive saucepan. Add sugar and cloves, simmer for 15 minutes, stirring with a wooden spoon. Do not let it boil over. Add lemon juice and cook a bit longer until the preserves set. Discard the cheesecloth with cloves. Transfer to small clean jars and close the lid. Keep in refrigerator for up to 3 months. Makes 3 ½ cups.
Pumpkin Tart
1/3 c olive oil 1/3 c sunflower oil ½ c sugar 2 eggs 3 Tblsp brandy
3-3 ½ c unbleached all purpose flour 1 tsp salt ½ to 1 tsp mixed ground cinnamon and cloves
Zest of 1 lemon 1 ½ cups pumpkin preserves 2/3 c blanched slivered almonds
Process oils and sugar in the food processor for about 2 minutes. Add eggs, brandy, 3 c flour, spice mixture and zest. Process until you have a soft dough. If it is too soft, add some more flour, but be sure not to overwork the dough.
Divide dough in 3 equal pieces. Form each into a ball and wrap in plastic and place in the refrigerator for about an hour. Preheat oven to 375’F.
Lightly sprinkle work surface and rolling pin with flour. Roll out two of the dough balls together to form a 15 inch diameter circle.
Lightly oil a 12 inch tart pan with removable bottom. Transfer the pastry to it and trim edges. Pour pastry into shell and spread evenly.
Form remaining pastry into walnut sizes balls. Roll each ball in your hands to form long cords. Crisscross cords over preserves to make diamond pattern and press ends into rim of pastry shell to attach. Sprinkle with almonds and bake 25 to 30 minutes until golden brown. Makes 10 servings.
These were made into tiny tarts, instead.
No comments:
Post a Comment