Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup unsalted butter, softened
1/3 cup Sherry
1/3 cup water
1 ½ cup brown sugar
1 ½ cup granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
Dash salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup dried cranberries
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, butter, water, sherry and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and spices. Stir the dry ingredients and cranberries into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Sunday, November 22, 2009
Saturday, November 14, 2009
Savory Roasted Butternut Squash Puree
Butternut squash is a fall staple. Hearty and slightly sweet, it can be used in countless ways, though the most popular preparation is roasted. This roasted butternut squash puree recipe makes for a savory side dish or a luscious filling for a delicious ravioli.
Savory Roasted Butternut Squash Puree
1 butternut squash
2 tbs of butter
1/2 tsp ground nutmeg
2 sprigs of rosemary
salt
1 shallot, minced
1 tbs butter
3 tbs cream
Preheat the oven to 350°.
Cut the butternut squash in half lengthwise and remove the seeds. Rub the butter onto the squash halves and place cut-side up on a baking sheet lined with aluminum foil. Sprinkle with ground nutmeg and salt and place one spring of rosemary on each half. Bake in oven for 45 minutes to one hour, or until squash is tender.
Allow the butternut squash to cool completely. Remove the skin and cut into chunks. Place in a food processor and blend until smooth.
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in additional nutmeg and salt, to taste.
Savory Roasted Butternut Squash Puree
1 butternut squash
2 tbs of butter
1/2 tsp ground nutmeg
2 sprigs of rosemary
salt
1 shallot, minced
1 tbs butter
3 tbs cream
Preheat the oven to 350°.
Cut the butternut squash in half lengthwise and remove the seeds. Rub the butter onto the squash halves and place cut-side up on a baking sheet lined with aluminum foil. Sprinkle with ground nutmeg and salt and place one spring of rosemary on each half. Bake in oven for 45 minutes to one hour, or until squash is tender.
Allow the butternut squash to cool completely. Remove the skin and cut into chunks. Place in a food processor and blend until smooth.
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in additional nutmeg and salt, to taste.
Roasted Butternut Squash Ravioli with Brown-Butter Herb Sauce
Ingredients
1 recipe Savory Roasted Butternut Squash Puree
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick (5 on pasta machine)
12 fresh sage leaves
8 tbs unsalted butter
ground nutmeg
salt and ground white pepper
1 tablespoon roughly chopped fresh flat-leaf parsley leaves
Grated Parmesan
Directions
Using a 2" ravioli stamp, mark out the borders of your ravioli. Place 2 teaspoons of the filling in the center of each pasta square. Place a second sheet of pasta dough over top, and with the stamp, cut and seal each ravioli. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
In a large saute pan, melt the 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add the ground nutmeg. Remove from the heat.
Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the cheese over each plate and garnish with parsley.
Makes approximately 35 raviolis.
1 recipe Savory Roasted Butternut Squash Puree
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick (5 on pasta machine)
12 fresh sage leaves
8 tbs unsalted butter
ground nutmeg
salt and ground white pepper
1 tablespoon roughly chopped fresh flat-leaf parsley leaves
Grated Parmesan
Directions
Using a 2" ravioli stamp, mark out the borders of your ravioli. Place 2 teaspoons of the filling in the center of each pasta square. Place a second sheet of pasta dough over top, and with the stamp, cut and seal each ravioli. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
In a large saute pan, melt the 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add the ground nutmeg. Remove from the heat.
Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the cheese over each plate and garnish with parsley.
Makes approximately 35 raviolis.
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