Tag Archives: nutmeg

One recipe? Two pumpkin products!

It is that time of year again! Autumn. My absolute favorite time of year. When leaves change color and pumpkin spice takes over! This recipe creates two pumpkin spice products when it is finished. Two for the price of one!! A simple syrup for using in chai, coffee or anywhere else you want a hint of pumpkin spice and a pleasantly sweet pumpkin purée for use in baking.

 
Isn’t it beautiful? Now imagine the smell!! The ingredients of the pot are as follows: four cups of water, two cups raw cane sugar, one small sugar pumpkin-peeled and chopped, and eight cinnamon sticks. Also add nutmeg, ginger and allspice to taste.

Bring to a boil, then reduce heat to low and simmer for at least an hour. The longer you simmer, the more flavorful the simple syrup will be.

  

Allow to cool. Once cooled, strain. The liquid is your sweet and savory simple syrup. This recipe yielded one quart jar and one pint jar. Use this to add the flavor of the season to coffee, chai, smoothies, or whatever else makes you happy. I had some in my oolong tea this morning and it was delicious.

  
Don’t throw away the solids in the strainer!! Remove the cinnamon sticks, then put the pumpkin to the blender and purée. This is your slightly sweet pumpkin purée. This recipe yielded one pint jar. Use this for baked goods. I plan on making pumpkin granola bars. Watch for the recipe in a future blog.

  
This was my first concoction. A clean out the blender smoothie for breakfast on the go. I added twelve ounces of water, one scoop of vanilla protein powder, one-quarter cup of rolled oats, a handful of spinach, and a few generous dashes of cinnamon. Blender is cleaner and the belly is happy!

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Boilo

If you grew up in the Pennsylvania coal region, chances are you know what Boilo is. You have probably made your first batch by now. If like me, you did not grow up in the coal region, you probably have no idea what Boilo is. You are about to find out. Boilo is a traditional drink made in the fall and winter to warm you up. Cold? Have some Boilo. Cough? Have some Boilo. Sore throat? Have some Boilo. Or? have some Boilo for no reason at all.

Boilo starts with about ten oranges.

To finish out the citrus, six or eight lemons and two grapefruit. Traditionally, it is just the oranges and lemons. Last year we added the grapefruit and really liked it so we decided to add them this year too.

Wash all the citrus well and cut in half. This is where the work begins.

Check out this cool old-fashioned juicer we found at the farmers’ market! This is the time of year it gets the most use.

Juice all of the citrus. Make sure that you really get out every last drop!

The citrus and all of the juice go into a twelve quart stock pot over medium-low heat.

More ingredients. Honey, star anise, cinnamon, nutmeg, whole cloves, and carraway seeds.

The last of the ingredients is raisins. You can use regular or golden raisins. We have used both with the same delicious results.

Add four cinnamon sticks, three teaspoons of whole cloves, five or six star anise pods, a generous sprinkle of carraway seeds, and very generously grate in some whole nutmeg.

Toss in a couple handfuls of the raisins and thirty-two ounces of honey.

Simmer for several hours until the citrus is fairly well broken down. My husband, who is the expert, said anywhere from two to fours hours. When done, strain and mash the fruit well to get out every last drop of juice.

Now,  add in Jameson to taste. Our batch, which amounted to about a half-gallon, has somewhere between four and five cups added in. We like a little kick!  When my husband and I first met, he made the Boilo old school style with Four Queens. Since I am a Jameson snob, we switched it up. Try either, try both, whatever works for you! You can also skip the alcohol if you chose and have virgin Boilo.

Enjoy warm in your favorite mug! Go easy, it is strong. Remember to share as well! We bottle it in pint size mason jars and give it out as Christmas gifts.


Pumpkin Bread Pudding

Since, Halloween is rapidly approaching, I decided to focus on pumpkin this week! Today’s recipe, pumpkin bread pudding, showcases pumpkin in a warm and savory bread pudding.

This is a pretty simple recipe. Some day old bread, pumpkin, almond milk, eggs and spices is all it takes to create this fabulous fall dish.

Start by cutting the bread into one inch cubes and placing them into a non-dairy buttered nine by twelve baking dish.

Next, mix the custard. Six cups of vanilla almond milk and four eggs get whisked together. Season with grated nutmeg, cinnamon, allspice and ginger. For a sweeter version you could add brown sugar to the custard.

Pour the custard mixture over the bread and place aside. This needs to sit for about two hours to absorb the custard and flavors. If you are in a hurry and must cheat, let it sit for a minimum of thirty minutes.

While the bread mixture sits, cube up your pumpkin. Scatter over the top of the bread mixture and cover with aluminum foil. Place in a 350* oven for forty-five to sixty minutes until the top is nicely brown and the middle is firm. I apologize, somehow I forgot to take a picture of the bread pudding fresh out of the oven.

Scoop into your favorite bowl and enjoy! I topped mine with a little warm vanilla almond milk and grate cinnamon for dessert. This dish makes a wonderfully warm earthy dessert but would also work well as a side dish with roasted chicken or turkey. Maybe Thanksgiving dinner?


Pumpkin Manicotti

I promise! This is my last pumpkin post for a while. The remainder of our humongous pumpkin has been cubed and is waiting for future use, resting nicely in the freezer.

To start, coat about six cups of cubed pumpkin in olive oil, salt and pepper. Place on a cookie sheet and roast at 350* for about an hour.

Once the pumpkin is nicely roasted, puree it in the blender. Be careful using the blender with hot ingredients. They tend to splatter. It should puree down to about four cups. Divide the pumpkin into two cup portions.

Into the blender with two cups of the pumpkin puree, one package of soft tofu. Also grate in a generous helping of nutmeg.

Blend until it takes on the consistency of ricotta cheese. This will be the filling for the manicotti.

Meanwhile, get a pot of well salted water on the stove and bring to a boil. Once the water is boiling, in goes one package of manicotti shells.

Cook the manicotti shells according to package directions. Once done, strain and place onto a wax paper lined cookie sheet until you are ready to fill.

Next whisk together two cups of plain almond milk, three tablespoons of flour, three tablespoons of nutritional yeast and one cup of low or no sodium vegetable broth.

Mince three cloves of garlic, and saute them over medium heat in two tablespoons of butter substitute or butter if you prefer. Just until it starts getting golden.

Add in the almond milk mixture, the remaining two cups of the pumpkin puree, salt to taste, nutmeg, and parsley. Whisk to combine.

Whisk constantly until it reaches the desired consistency. You are looking for alfredo sauce consistency.

Coat bottom of a nine by thirteen baking dish with the pumpkin alfredo sauce.

Fill the manicotti shells with the tofu pumpkin mixture. We used a gallon sized zip lock bag with a small hole cut in the corner. Of course, a pastry bag would work well. Line the baking dish with the manicotti.

Cover the manicotti generously with the pumpkin alfredo sauce. Sprinkle with parsley and cover with aluminum foil. Bake in a 350* oven for about forty-five minutes until nice and bubbly.

We served simply with some garlic bread that went in the oven for the last twenty minutes or so of the cooking time. This deliciously rich dish is earthy and reminiscent of Autumn.


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