TURKEY- LUSCIOUS LEFTOVERS

I’ve written lots of postings on turkey over the years; how to buy, prep, stuff, cook, carve, strip the carcass, preserve  the meat and use left-overs-enough recipes for left-overs to fill a book. So this year, I decided rather repeat the information or add more recipes, I would give you ‘Cliff Notes’ on The Turkey Experience. I’m summarizing the steps of the process, from market to table and giving you links to their specific posts. 

This way you can easily locate answers to any questions you have, get help or find suggestions you need and go directly to the specific posting(s). After all, anyone responsible for holiday meals has no time to waste searching for things. 

First of all, I want to state my approach to roasts is bigger is better because they s-t-r-e-a-c-h. I love leftovers, they make wonderful impromptu meals and it’s relaxing to know you have the basis of dinner on hand. A larger roast can give you that with only a bit more cooking time and no extra effort. Turkey is the perfect example; the cooked meat freezes well and given the seasonal prices now, getting a larger one is an economy. So before you cut back on size of the entrees for holiday dinners this difficult year, consider these facts

To start at the beginning, picking a bird is important, but more so are the storing, thawing (if frozen), prep, for me this includes brining, and cooking. Briefly, always choose the plumpest bird, follow the handling directions and cook as instructed for times and temperatures, especially noting the differences between stuffed and unstuffed birds. I explain each of these steps in detail in my post for Nov. 15, 2012.

To simplify things, here is a roasting chart from famous food writer and teacher David Joachim’s book, 5,000 Food Tips and Tricks. The cooking times are a bit longer than other charts and I truly believe safer. The oven temperature is 325 deg. and the temperatures required for doneness are 180 deg. for the breast and 165 deg. for the stuffing.

—————————————————————————————————————————————–                                

Weight           Fridge defrosting               Cold water defrost        Roasting unstuffed             Roasting stuffed
_____________________________________________ _____________________________________________________________________

5-7lb.                 16-22 hr.                              3-5 hr.                        1 ½ -2 hr.                               2-2 ½ hr.
7-9 lb.                18-24 hr.                              4-6 hr.                        2-2 ½ hr.                                2 ½ -3 hr.
9-11 lb.              24-36 hr.                              8-10 hr.                     3-3 ½ hr.                                 4-4 ½ hr.
12-15 lb.            36-48 hr.                              10-14 hr.                   3 ½ -4 hr.                                4 ½ -5 hr.
16-20 lb.             48-64 hr.                             16-20 hr.                   4-6 hr.                                     5 ½ -7 hr.  
____________________________________________________________________________

Stuffings, both for cooking in bird and separately, are discussed in my posts for Nov.19, 2012  Nov. 3, 2016 and more recently updated last week, Nov. 19, 2020. The first post gives the fundamentals of stuffing making and the basic recipe for bread stuffing which can be modified in so many ways. The more recent post explores 10 different stuffing recipes, among them Wild Rice, Squash, Mushroom and Cranberry, with an eye to trying something new this year to brighten the holidays. The most important things to remember in dealing with stuffing is that always stuff the bird just before placing in the oven and all stuffing, regardless of ingredients, must register 165 deg. to be considered cooked through and ready to be served. Finally, be sure to remove stuffing as soon as the dinner is over and store separately. For freezing tips, see the storing section below.

Gravy is another important accompaniment to a roast, especially turkey. It’s important to remember that gravy is an accessory not a star, but it’s a make or breaker. Unless it complements the entrée, is compatible with the other dishes and has a pleasing texture, it can ruin the meal. The first two requirements aren’t much concern, especially if the gravy base is the juice rendered by the meat. The last can be more difficult. For example a little fat from the roast can give it a silky texture, just as a pat of butter smooths a sauce, but too much can cause it to break, or separate, making it appear, and taste, greasy. Also, improper introduction or cooking of the thickening agent can make gravy lumpy and unappetizing.

Both problems can be easily solved. A large amount of excess fat can be removed by slightly chilling the rendered juice and spooning it off, a light film by gently drifting strips of paper towel across the top of the reserved juice, 4-5 strips usually suffice. To avoid lumpy gravy, dissolve the thickener in cold liquid before adding it to the saucepan and whish constantly until desired density is reached.

I discuss these problems, specifically different ways of thickening and how to avoid errors, in my post of Nov. 20,2014 and in depth generally for both sauces and gravies, with many recipes and variations in my book Savvy Sauces and Gravies available at dinnerwithjoy.com/booksproducts/ and Amazon. It’s also part of my book Food Facts for Millennials available at the above sites and summarized in my post of June 7, 2018.

Carving a turkey is not difficult. There are 2 main methods, one traditional and the other more recent, either way the first move is to remove the wing and leg, with thigh, by slicing through the joints, on one side to give clear access to the breast. Then either slice the meat off the breast parallel the breast bone, in clean strokes or make one slice through the lobe along the breastbone and another along the bottom perpendicular to the backbone, removing the entire lobe, which can then be sliced crosswise. The thigh meat can be sliced separately. Repeat on the other side. 

I do this in the roasting pan, but you may need to move the bird to a board for the second method of carving. For this it’s easier to mound at least the first serving of stuffing on the serving platter before you start to carve.

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cartledge, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes.  I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written many posts focused on turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. As I said turkey freezes very well. 

Below, I list a few of my recipes using the different sizes of meat, from small to large, to show the wide variation of uses, with links to their posts which you can click to access the entire article, the information and recipes. There are many more of them, Lasagna, Stuffed Portabellas, Pizzas, Turkey with Mushrooms in Creamy Wine Sauce, Cranberry Salad with Nuts and Feta, Ravioli with Lime-Balsamic Vinaigrette.

I’m also including a listing of links to all my turkey leftover articles, so you can check out each discussion, because they are all different. If you want more holiday meal ideas simply go to the Archive-Select Month drop down menu selector in the right margin of any blog page on this site, and choose the appropriate month. We cover all holidays…

RECIPES

SMALL PIECES
STUFFING SOUP: 6 servings   Dec.21.2011
4 Tbs. Butter or canola oil—or a combination

1 large onion chopped

1 carrot sliced

1 stalk celery sliced

2 tomatoes diced or (1) 14oz can diced tomatoes with juice

1 Tbs. dried parsley-or equal amount fresh

3 to 4 cups turkey leftovers

48oz. stock=3 cans broth+ 6oz water (gravy may be mixed in to this amount)

2 cups leftover stuffing

1 ½ cups cooked shaped pasta-bows, shells, penne

1 to 1 ½ cups leftover vegetables—peas, beans, corn, sprouts, spinach (optional)

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Melt butter in a stock pot over low heat and sauté onion, carrot and celery until tender. Stir in tomatoes, meat and parsley. Add stock and stuffing. Bring to a boil, reduce heat and simmer, partially covered, 1hr. Add any leftover vegetables and warm through. Place pasta in a deep bowl and ladle soup over.

Enchiladas: Serves 4   Nov.23,2017
(8) 8 inch flour or corn tortillas
8 oz. Ricotta cheese
(1) 4 oz. can green chilies
½ lb. or 1 cup turkey leftovers
6 scallions chopped
½ cup chopped green bell pepper
1 ½ cups shredded Monterey Jack Cheese
½ tsp . red pepper
Cooking spray
½ cup chopped fresh cilantro
(1) 20 oz. jar of salsa
If using raw, ground meat, spray a skillet with the cooking spray and sauté the meat over medium heat until no longer pink. If using leftovers, cut them in thin strips about 2 inches x1 inch. In a bowl, stir to combine, Ricotta, scallions, ¾ of the green chilies (Add the rest to the salsa), the green pepper, the red pepper, ½ cup of the Monterey Jack cheese and the meat. Spread half the salsa in the bottom of a 12 x 8 inch ovenproof pan. If using corn tortillas, wrap them in plastic wrap and microwave for 1 min., or until pliable. This step is not necessary with flour ones. Dip the tortillas in the salsa in the pan to soften them to the point that they can be rolled. Spoon the filling down the center of the tortillas in equal amounts, about 3 Tbs. per tortilla and roll it up. Place the rolled tortillas, seam side down, on the salsa in the pan. Pour the rest of the salsa over them, and top with the rest of the Monterey Jack cheese and half the cilantro. Cover and bake in a preheated 350 degree oven 20 min. Uncover and bake 10 min more. Serve from the pan, and pass the rest of the fresh cilantro to garnish.

Italian Chicken Bundles: Serves 5—Freezes*This recipe is adapted from The U.S. Personal Chef Ass. Collection   Nov. 23, 1017
1 ½ cups chopped leftover turkey
1 medium-large onion in fine dice
(1) 10 oz. box frozen chopped spinach, thawed and drained
1 Tbs. oil
¼ tsp. garlic powder
2/3 cup grated Parmesan
8 oz. Ricotta
¼ tsp. EACH dried oregano and nutmeg
Salt and pepper
2 Tbs. butter-melted
10 egg roll wrappers
(1) 16 oz. jar pasta sauce—Red or White flavors acceptable
Microwave onion in oil on high for 2 min. stir in garlic powder. Combine all the ingredients, except wrappers, sauce and butter in a bowl add salt and pepper. Brush some butter into 10 of the 12 cups in a muffin pan or in 2 pans. Place a wrapper in each buttered cup and divide the filling among them. Fold over tops and brush with the remaining butter. Bake in a preheated 350 deg. oven for 20-25 min. until tops are golden. Serve at once, drizzled with the pasta sauce and garnished with the remaining Parmesan.
* To Freeze: Cool bundles and wrap separately in foil; store in a zip lock bag. To Reheat: Unwrap put on a plate and microwave on high 2-4 min. Drizzle with sauce and microwave 1 min. more, Garnish with Parmesan to serve

MEDIUM PIECES

SALADS

HOT CHICKEN (OR TURKEY) SALAD:  Serves 6   Nov. 21, 2019
3 cups cubed cooked meat

1 ½ cups thinly sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons – I like rye bread

Mix first 8 ingredients and put in a greased casserole. Toss croutons with butter and top. Sprinkle with cheese and bake in a preheated 450 degree oven until brown–@ 30 mins.

NOTE: Doubled or tripled, this is an excellent party dish, but it also freezes well, before the toppings are added. So, save time and make extra to have ahead. It’s a five star with my family!

Turkey, Pear and Pasta Salad: Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.  Nov. 23, 2017
1 lb. fusilli or penne
1 ¼ cup cooked turkey
2 pears-cored and sliced in size to equal the meat pieces
4 scallions – sliced
3 Tbs. chopped toasted walnuts
3 ½ oz. blue cheese*
3 Tbs. sour cream*
3 Tbs. ice water*
Cook the pasta al dente drain and rinse in cold water, drain again and cool. Arrange pasta on plates, top with meat, scallions and pears. Whisk the cheese, cream and ice water until smooth and drizzle over salads, Garnish with nuts.
*This dressing can be replaced with a good bottled blue cheese one.

Medium size pieces of leftover turkey are great for pastas, pizzas and stir-frys. I like these dishes for quick weekday meals. Basically they all start with 1 large onion and 1 green bell pepper, roughly chopped for the pasta and sliced for the other two dishes, micro waved for 2 mins. With 1Tbs. oil, ¼ tsp lemon pepper and a dash of red pepper. I add 1 cup of frozen broccoli stems and pieces for the second minute when making the pasta and pizza.  Nov. 23, 2017
A) For pasta I like to use penne. I toss the cooked, drained noodles with about 1 cup of fresh or canned diced tomatoes, pesto or riciato sauce, or just olive oil, the cooked vegetables, dried oregano and basil, and the thawed turkey meat, and top with grated Parmesan.
B) For pizza, I spread the pesto or riciato on the crust then pile on the cooked vegetables, diced tomatoes and the meat and sprinkle with the fried herbs and top with the cheese. Bake at 425 degrees for about 10-12 mins.
C) For Stir-Frys _heat 2 Tbs.oi1, with 1tsp. garlic powder and 1 tsp. ground ginger in a skillet. Cook any fresh vegetables about 3 min, then add frozen ones, if using, with soy sauce and cook covered  5 min. Uncover and add mushrooms or chestnuts if using, and meat with 1/3 cup Teriyaki sauce and stir to combine (or 1/3 cup broth with 1 tsp. cornstarch and stir until thickened-then add meat an heat through)

TURKEY CURRY—Serves 4     Nov.29, 2012
4 portions larger pieces of frozen turkey thawed = 2 packs
2 envelopes of chicken bouillon granules
(1) 15 oz. can peach slices in light syrup
peach juice from can +enough milk to = 2 cups
½ cup milk
½ cup light cream
3 Tbs. cornstarch
2 tsp. curry powder or to taste
sugar – if needed
6 cups boiled rice-brown or white long grained
chutney
Dissolve the cornstarch in the ½ cup milk. Put it with the juice, milk, bouillon and curry in a pot large enough to hold the recipe bring to a simmer over medium-high heat, stirring constantly until thickened. Reduce heat; add meat, peach slices and cream. Stir gently until heated through and sauce is smooth and thick. Taste and 

TURKEY WITH WALNUTS (Tetrazzini): Serves 4  Nov. 22, 2018
3 cups cooked cubed turkey or 4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lbs.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy Sauce
(1) 10oz can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz. broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
½ lb. cooked pasta – suggestions orzo or broad egg noodles
Melt butter in skillet over medium heat. If using raw turkey sauté first then add vegetables and sauté until soft .If using leftover add it with the sherry after the vegetables are soft. Add ¾ cup chicken broth and Soy sauce cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over pasta and garnish with walnuts.
NOTE; To toast walnuts- place on foil in 350 degree oven for 5 min.
Add more curry, salt and sugar if needed to adjust flavor. Serve over hot rice with chutney on the side.

Turkey with Sundried Tomatoes and Sour Cream:– Serves 4– Nov. 18,2015
1 ½ cups leftover turkey
¼ cup sundried tomatoes in oil – or reconstituted – see below
1 medium onion in large dice
2 cloves garlic chopped
1 cup water
1 envelope chicken bouillon granules
½ cup white wine
2 Tbs. capers
½ cup sour cream
2 Tbs. butter
2 Tbs. oil
¼ cup flour
Salt and pepper
10 oz. sturdy, shaped pasta, rigatoni, penne, or shells
If tomatoes are dry pack, microwave them in enough water to amply cover, for 1 min. then allow to sit in the microwave, for 5 min. Melt butter in skillet over medium heat and sauté the onion. Drain tomatoes, and sliver them. When onions are soft, add garlic, oil and cook for 1 min., add tomatoes, water, bouillon, capers and wine. Simmer for 5 min or until sauce reduces slightly, add meat, heat for 1 min. correct seasoning, stir in sour cream and heat through, about 1 min. then serve over cooked pasta. Do not allow cream to boil or it will separate.

LARGE PIECES

Turkey Divan: Serves 4*   Nov. 18, 2015
(1) 10 oz. can condensed Cream of Chicken soup +
½ can = 4-5 oz. milk
(1) 1 lb. bag frozen broccoli florets
1 ½ Tbs. white wine-optional
6-8 large pieces or slices of turkey = 4 chicken breasts
1/3 cup grated Parmesan cheese
(1) 8 oz. Can sliced mushrooms- optional
Thaw broccoli and pat dry. Make a sauce by mixing the soup and milk, with wine, if using, stirring until smooth. Lightly butter a 2 qt. ovenproof casserole and place half the broccoli in it. Cover with the meat and, if using, scatter the mushrooms over. Pour on half the sauce and scatter with half the cheese. Top with the rest of the broccoli, then the rest of the sauce and finally, the remainder of the cheese. Bake at 375 deg. for 40-50 min. until bubbling and slightly golden on top.
*If made with fresh broccoli, cook to crisp tender.

CHICKEN (or TURKEY) a la King Pierre—Serves 4   Nov.22, 2018
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.
4 portions larger size pieces frozen turkey meat thawed = 2 packs
(2) 4oz. cans button mushrooms
(1/2 ) 8 oz. can pitted ripe olives sliced lengthwise in half
2 jarred roasted red peppers
1 envelope chicken bouillon granules
(1) 10 oz. can chicken or turkey broth—can use your home made here–+ water to equal  1 ½ cups
1 tsp. curry powder- or to taste
1 cup milk – divided
½ cup light cream
3 Tbs. cornstarch
1 pkg. frozen patty shells

Cook patty shells according to directions and have ready “caps” or tops on the side.
Combine broth, water, bouillon, curry, olives, mushrooms and ½ cup milk in a pot large enough to hold all the ingredients. Dissolve the cornstarch in the other ½ cup of milk, add to the pot and, stirring constantly, and cook over medium-high heat until sauce thickens-about 3 mins. Lower heat, add meat, peppers and cream and continue stirring gently until heated through and sauce is smooth and thick. Serve hot in patty shells garnished with the “caps”.

PAN SAUCES           

The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through.  Nov. 24, 2016      

TURKEY in ORANGE SAUCE – Serves 4
4 portions of large pieces of frozen turkey thawed
1 medium-small onion diced fine
1 Tbs. oil
1/3 cup frozen orange juice concentrate*
1 ½ cups white wine*
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the oil until soft, about 3 mins. Add the juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar if needed. This sauce should be tangy. Add the meat to the pan and simmer for about 10 mins. to infuse the flavors. Serve hot.
* equal amounts of fresh orange juice can be substituted, but it’s best to dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat.
Variations
This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional.
1) After sautéing the onion in the oil, substitute 2 cups Madera or Marsala with 1 tsp, cornstarch dissolved in it. Add with meat and gently stir until sauce thickens. Serve at once.
2) Substitute white wine for the others mentioned above.  Add 1tsp. dried Tarragon and 8-12 raw shrimp with the meat and stir until shrimp is pink and sauce thickens about 3 mins.
3) Add ½ cup roughly chopped reconstituted sun-dried tomatoes and ½ tsp dried oregano to the pan with the wine and stir to partially thicken sauce. Add meat and heat through as sauce finishes thickening. Remove from heat and add 1/3 cup sour cream. Gently stir over medium-low heat only until warmed through. Be careful, if it boils it will curdle. Serve at once.
4) Substitute 2 Tbs. red raspberry jam + ¼ cup white wine or apple juice, with a drop of lemon juice added, for the other ingredients. Add the meat and simmer about 6mins to infuse flavor. This dish perks up with a good dash of black pepper.

LINKS

Dec. 21, 2011        Nov. 15, 2012     Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013         Nov. 20, 2014   Nov.27, 2014      Nov. 18, 2015        Nov. 3, 2016    Nov.24, 2016       Nov.23, 2017        Nov. 22, 2018    Nov.21, 2019        

GOLDEN AU GRATINS

The weather suddenly cooled and, planning dinner last weekend, I realized I was craving Potatoes au Gratin. It started me thinking how perfectly Gratins suit autumn. The comforting, warm fillings with interesting texture contrasts and the crisp, fragrant, golden toppings seem to embody the very essence of the season. I pulled up my posting from Nov. 9, 2017, and found it filed with valuable, pertinent information, as fresh today as 3 years ago. So with slight updates for 2020, I’m reprinting it. 

Like most people, I love gratins. They make a pretty presentation; the topping enhances the flavor and creates an interesting contrast in texture. Crispy, but not, it complements the softer body of the dish. There is a wide variety of gratins for every course, one might even say that French Onion Soup is a gratin, with its topping of bread and cheese but the true value of this category of dishes is in their convenience.

Gratins are a menu planner‘s and cook’s dream because they can be prepared ahead of baking or partially baked and finished or transported and finished on site. This quality makes gratins the perfect dishes to consider when organizing a communal or holiday dinner, a buffet supper or contribution to a pot-luck party. I’ve written several posts on easily prepared and/or portable side dishes (Nov. 3,2016,   Nov.10, 2016,   Dec. 15, 2016,   Nov.15,2018     Nov.14, 2019) and gratins deserve a place at the top of those lists.    

Gratins’ appeal is far older than their easy fit into our current lifestyle. It goes back centuries and led to the naming of the recipe category. ”Gratin” in French means “crispy and slightly burnt”; “Au Gratin” means “with crumbs”. Centuries ago, when food was baked in iron pots in the embers of an open fireplace, it had to be inverted onto a platter to be served. Often the bottom had formed a crusty, browned layer which was considered a treat. With the development of closed ovens and serving ware that went from oven to table, inverting food was no longer needed. People missed the crusty ‘gratin’ but baking was more even and the layer had disappeared.

The solution was to create a topping layer to imitate it. Other cuisines hit on breadcrumbs but the French just had to improve on that by making it into a flavor element, naming it ‘Au Gratin’ and turning the recipes using it into a food category. The traditional ‘gratin’ is cheese and/or breadcrumbs. Butter, dotted or melted and drizzled over is an option. Crushed crackers, cereals, potato chips and cookies are permitted as well. However, these are all cooked items as opposed to the ‘crumb’ and ‘crisp’ toppings found on desserts, which are based on raw flour. They are not ‘gratins’.

Gratins can be made with most foods and adapt many casseroles, as shown in the recipes below, but they are chiefly associated with recipes using cream sauces. The interesting thing is that when cooking gratins with starchy items like potatoes or pasta, there’s no need for a roux or added thickener. The gluten in those ingredients releases in cooking and thickens the sauce alone, making preparation a breeze.

We don’t know this year what precautions will be advised for the coming holidays, but in planning for them, or simply meal planning ahead, try some gratin recipes. . There’s a nice selection of recipes below to start you on the way. One is actually a low cost dinner and another great for leftover chicken. 

RECIPES

Boursin Stuffed Mushrooms: Serves about 4 From 500 -3 Ingredient Recipes by Robert and Carol Hildebrand
16 large mushroom caps
8 oz. Boursin cheese
1 cup Panko
Remove the mushroom stems, and wipe the caps. Stuff them with the cheese, then press the Panko on the tops, patting to cover completely. Place the mushrooms in a pan with ¼ cup water in the bottom and bake at 400 deg. 10-12 min. until they’re soft and the Panko is golden. Serve hot.
NOTE: Can be made several hours ahead and kept chilled. Bring to room temp before cooking

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Roasted Potato, Garlic and Leek Gratin: Serves 4
2 lbs. . russet potatoes-peeled and sliced
½ leek- sliced
1 Tbs. roasted garlic paste
2 cups milk
1 bay leaf
1 ¼ tsp. salt
1/8 tsp. grated nutmeg
2 Tbs. sour cream
2 tsp. Dijon mustard
½ cup grated Swiss cheese
Bring milk, salt, bay leaf, and nutmeg to a boil. Add vegetables and garlic, reduce to a simmer and cook 10-15 min. Remove solids to a 1 ½ quart shallow casserole dish with a slotted spoon. Discard bay leaf. Stir sour cream and mustard into milk mix, pour over potatoes and bake at 425 deg. for 10 min. Scatter cheese over top and bake an additional 15 min. until cheese is golden and bubbles. Serve hot.

Gratin Dauphinoise: Serves 6 This is one of the most famous gratin dishes. You will find it’s more compact than the Potatoes Au Gratin we’re used to. From Bay Books’ The Food of France
2 ¼ lb. floury potatoes
2 garlic cloves crushed
½ cup grated Swiss cheese-divided. 2 Tbs. in reserve for topping
Pinch nutmeg
1 ¼ cups half and half
½ cup heavy cream
Thinly slice the potatoes with a mandolin or knife. Place 1 layer in a well-buttered 9”X 6”baking dish, sprinkle with some nutmeg, garlic and cheese. Repeat layers ending with potatoes. Pour liquid over and top with reserved cheese. Bake in a preheated 350 deg. oven until potatoes are cooked and liquid is completely absorbed. If top browns too quickly, cover with foil. Allow to stand 10 min. before slicing to serve.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled
1 lg. head cauliflower
1 cup milk
2 Tbs. flour
2 Tbs. butter
1/4 cup shredded cheddar cheese
1/2 envelope chicken bouillon granules
3 Tbs. shredded Parmesan cheese
Paprika and dried parsley for garnish
Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps . Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.
Variation: Cauliflower Polynesian: Serves 4
1 large head cauliflower divided into flowerets
½ tsp. garlic powder-option 1
1Tbs.oil-option 1
2 Tbs. grated Parmesan-options-1&2*
¼ cup melted butter- option 2
½ cup plain breadcrumbs
Salt and pepper
Paprika and dried parsley for garnish
*Cheese can be added to either of the optional methods of cooking the cauliflower .

Fennel, Tomato and Garlic Gratin: Serves 4. Another recipe from Bay Books
2 lb.4 oz. . fennel bulb
1 large red onion halved lengthwise and thinly sliced
1/3 cup olive oil
2 garlic cloves-crushed
1 lb. 2 oz. tomatoes-peeled and chopped
Gratin Topping
2 ¼ oz. fresh white bread(3-4 slices) made into crumbs in a processer =about 1-1 ½ cups
2/3 cup grated Parmesan cheese
1 garlic clove crushed
2 tsp. lemon zest tsp. lemon zest
Peel tomatoes by dipping into boiling water for 10-20 sec., roughly chop. Cut fennel bulbs in half lengthwise and thinly slice with a mandolin or knife. Sauté the onion in the oil until just softened, about 2-3 min. add garlic and cook 2 min. add funnel and cook 7 min. stirring frequently until soft and golden.
Add tomatoes and cook 5 min. or until tomatoes are soft. Pour mixture into a buttered 8 ½ inch square pan. Toss together all the gratin ingredients and scatter over the dish. Bake in a preheated 400 deg. oven until top is golden and crisp, about 15 min. Serve hot.

Chicken with Mushrooms in Cream Sauce: Serves 2
2 chicken thighs-rinsed well and trimmed of fat
½ medium onion –sliced in half then quartered
4 mushroom caps about 1 ½ inch diameter each-quartered
3 oz. milk or half and half
½ tsp. chicken bouillon granules
½ tsp. dried sage
1 ½ Tbs. butter-divided
2 Tbs. white wine-optional
2Tbs. flour
1 Tbs. grated Parmesan cheese
1/3 cup –or more-Panko
Water
Cook the chicken in just enough water to cover until tender. Cool, skin, bone and separate in bite sized pieces; reserve broth. Sauté vegetables in 1 Tbs. butter until onion is soft, about 3 min. using a slotted spoon, remove to plate with chicken. Measure 5 oz. of broth, add 3 oz. milk or cream, white wine, sage and bouillon to equal 1cup fluid. Melt reserved butter in the remaining butter in pan; bring to foam, remove from heat and add flour stirring to make a roux or paste.* Quickly add liquid and return to heat stirring constantly as it simmers until thickened, about 3 min . Remove from heat and correct seasonings. Fold in the meat and vegetables then pour into 1 casserole or 2 ramekins. Sprinkle with panko and cheese and bake at 360 deg. 20-25 min. until top is golden and sauce bubbles. Serve hot at once, or prepare ahead and bake before serving.
*For a lower fat rendition, replace the roux with 1 Tbs. cornstarch dissolved in the liquid and proceed to cook as directed above.

Gratin of Creamed Salmon or Other (Canned) Fish*: Serves 4-6 From Julia Child’s Mastering the Art of French Cooking.
1 ½ cups cooked canned fish—well drained, juice reserved
¼ cup minced onion
3 Tbs. butter
3 Tbs. flour
1 cup milk
¼ cup white wine
4-6 Tbs. cream
¼ tsp. oregano
Salt and pepper
Optional add-ins-mushrooms, green pepper, hard boiled eggs
¼ cup grated Swiss cheese
1 Tbs. butter
Measure the milk, fish juice and wine to equal 1 ½ cups. If short add some of the cream or more milk. Brown the onions in the butter, then make a roux, following the directions above use the flour, milk, fish juice, wine and seasonings to make a thick sauce. Thin if desired with the cream. Fold in the fish and options, if using, and pour into a baking dish, preferably only 2 inches deep. Sprinkle with cheese and dot with the 1 Tbs. butter. Bake at 425 deg. for 15-20 min. until top is browned.
*NOTE: This is a great recipe for shellfish, mollusks and chunks of firm fish. In fact, Crab Au Gratin was very popular in the mid 20^thCen. Simply replace the canned fish with an equal quantity of chosen seafood. Replace the fish liquid with cream from the stated quantity, and proceed as directed above.

Pears Au Gratin: Serves 6 –Also from Julia Child’s book cited above
2 lb.  pears- fresh or canned, peeled, cored and sliced 3/8 inch thick
¼ cup white wine OR mix of pear juice and wine
¼ cup apricot preserves or jam
½ cup cookie crumbs, preferably macaroons
1 Tbs. butter
1 baking dish 8 inches by 2 inches deep smeared with 2 Tbs. butter
Arrange the pears in a circular pattern in the baking dish. Beat the liquid and the preserves together, strain and pour over the pears. Sprinkle with the crumbs and dot with the butter. Bake on the middle rack in a preheated 400 deg. oven for 20-30 min. until top is golden. Serve hot, room temp or chilled.

GRAPES-STARS OF AUTUMN

2020 is so uncertain that I’m not writing my usual post on Trick or Treat Dinners this year but if anyone needs menu suggestions click on Oct. 25, 2019  or   Oct. 20, 2016

Grapes are another fall fruit that’s been cultivated for over 7,000 years. Originating in the eastern Mediterranean, like apples, grapes have innumerable species and are enjoyed raw, dried and in juice form. Only for grapes, ‘juice’ usually refers to wine. The fruit’s natural fermentation introduced man to alcohol and gives wine a history equal that of grape.

However, unlike other fruits, despite its history, grapes have practically no footprint in the culinary field.  The leaves are used as wraps, cooks love grape seed oil, raisins are popular, and, more recently, fresh  grapes do serve as featured notes in salads and on bruschetta, but rarely are they the base ingredient of a recipe, much less a serious dish for, say, an entrée.

The early settlers in North America were the first to create a lasting recipe for cooked grapes. The Indians harvested a native species, which the settlers rejected it as unstable for wine making. Careful cultivation led to the Concord grape and the development of grape jelly. 

In 1869, Thomas Welch, a New Jersey physician-pharmacist-dentist developed a formula to pasteurize the Concord grape and produce a non-alcoholic juice as an alternative to wine for church services. The drink was so popular he bottled and sold it from his store. His children turned it into a commercial product which is still synonymous with his name.

Yet, in spite of the success of the juice and grape jelly’s has been a favorite for generations, finding fresh grapes on menus has remained relatively rare. The closest they get to dinner is as decorations in the centerpiece. I wanted to find out why and researched them in books and on line, with few results. There has been little culinary experimentation with grapes since the seedless varieties, with thin skins, were developed. The closest I came to serious recipes, other than salads and desserts is https://www.brit.co/grape-recipes/  

I still don’t have a definitive answer, but I did find some interesting recipes to share with you to perk up your autumn meals. Since childhood, I’ve liked hot grapes with meat. My favorite is the Wild Rice Stuffed Cornish Hens below. Check it out-it’s a winner and so easy!!

RECIPES
White Gazpacho: Serves 4-6. From 500 3 Ingredient Recipes by Robert and Carol Hildebrand
The classic recipe for this soup is often called Almond, Garlic and Grape Soup and has many more ingredients.
4 slices of slightly stale white bread-crusts off in cubes
5 cloves of garlic-roasted or boiled for 5 min.
1 cup blanched almonds
2 Tbs. extra virgin olive oil
1 lb. green grapes-divided into 2 groups 2/3 whole & 1/3 halved
Cover the bread with cold water and soak for 10 min. Squeeze water from bread and process with the garlic, nuts, oil and 2/3 of the grapes plus 2 cups water until smooth, adding more water if needed. Season with salt and pepper and chill 1hr. to overnight. Adjust seasoning and serve cold garnished with the halved grapes.

Grape and Walnut Chutney: Serves 8-From The Bon Appetit Cookbook This recipe goes with pork, veal, duck and any poultry dark meat.
1 ½ lb. seedless red grapes
¼ cup red wine vinegar
3 Tbs. sugar
3 Tbs. balsamic vinegar
½ cup toasted, chopped walnuts
3 Tbs. chopped fresh Italian parsley
In a skillet over medium-high heat, stir grapes until warmed through about 2 min. Add sugar and vinegars and cook, stirring occasionally, until grape juices reduce slightly about 10 min. Add nuts and parsley and boil over high heat until juices thicken to syrup about 1 min. Save chilled and serve with pork, veal, duck and poultry dark meat dishes.

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Cornish Game Hens with Wild Rice and White Grapes: Serves 4
4 Cornish Hens
1 box Long Grain and Wild Rice
8 lightly toasted slices of white bread if you decide to split the hens into 8 servings
2 cups chicken broth
2 Tbs. cornstarch or flour
¼ tsp. each thyme and rosemary
1 Tbs. butte
1lb. seedless white grapes, stems removed
Prepare the rice according to package directions, and use it to stuff the hens. If the birds are split, cover each stuffed half with a slice of bread and invert as placed in the pan. If left whole, place the hens breast side up in the pan. Rub the butter over the game hens. Pour ¼ cup broth in the bottom and roast at 350 deg. for 1 hour, basting every 20 min. and maintaining the fluid level in the pan. Meanwhile chop the giblets and cook them in 1 cup of broth. Spread the grapes out in a microwave safe pie plate with 1 Tbs. water. When the hens are done, add the pan drippings to the remaining broth with enough water to equal 1 cup. Dissolve the four or cornstarch in the cold broth, and add to the pan with the broth and giblets. Cook over medium heat until the sauce thickens. Microwave the grapes 30 sec. before serving and plate with the hens. Serve the sauce on the side.

Sautéed Chicken and Grapes: Serves 4-From 500 3 Ingredient Recipes by Robert and Carol Hildebrand
2 ½ lb. boneless, skinless chicken breasts
3 Tbs. oil
1 cup flour
1 lb. seedless green grapes
4-6 Tbs. butter
Clean the chicken, pat dry, season with salt and pepper and dredge in flour. Sauté in 3Tbs. butter over medium-high heat turning until crisp and golden. Place chicken on a baking sheet in a preheated 400 deg. oven and cook 15-20 min to finish. Do not clean sauté pan. While the chicken roasts, puree half the grape and press through a strainer to remove skins. Return the pan to the heat with the remaining grapes and sauté until slightly browned. Whisking, add the juice, salt and pepper and the butter 1 tablespoon at a time until sauce thickens. Remove as soon as all butter is melted or the sauce will break. Serve a hot breast on each plate with the sauce spooned over.

Roasted Chicken Sausage with Grapes and Onion: Serves 4-From 500 3 Ingredient Recipe by Robert and Carol Hildebrand
2 Tbs. oil
1 ½ lb. chicken or turkey sausage
1 lb. red onion- in julienne strips
½ lb. green grapes
Poach the sausage in a little water until done, about 20 min. Sauté the onion in the oil until soft and golden, about 2-4 min. Put the onions in a shallow 1 qt. baking dish, add the sausage and grape and bake in a preheated 350 deg. oven about 20-25 min. until brown on top.

Sole Veronique: Serves 2-There are many recipes for this dish but I’m quoting this because I so rarely recommend all microwave recipes. It’s no fail, I’ve used it for years after finding it in an almanac book
1 lb. flounder fillets
1 cup dry white wine
1 Tbs. cornstarch
¼ cup butter
2/3 cup light cream
½ tsp. salt
1 lb. seedless green grapes
Dissolve cornstarch in cream, then add 1/3 cup wine. Place the fish in a comfortably fitting microwave safe dish with the rest of the wine, cover with plastic wrap and microwave on high 4-5 min. turning once.  Drain fish, set aside and let grapes marinate in the wine. Melt butter in a 4 cup microwave safe bowl 40 sec. on high with salt. Add cream mix to butter and microwave 1 min. stirring once. Continue to microwave 2- ½ min. stirring every 30 sec. Place fish with grapes alongside on microwave safe serving plate(s). Spoon sauce over and microwave on high 30 sec. Serve hot.

Snow Peas with Grapes: Serves 6
1 lb. snow peas-ends trimmed, cut on an angle in 1 inch pieces
¼ lb. seedless grapes-halved
2 Tbs. melted butter
Pinch lemon pepper-to taste
Melt butter in microwave, add lemon pepper to taste. Microwave snow peas 3-4 min.in 1 Tbs. water, or until crisp-tender, drain and add butter mixture and grapes Microwave 15 sec. more. Serve warm.

Sweet and Spicy Grapes: Serves  4-6
1 lb. seedless grapes
1 cup sour cream
1-2 Tbs. sugar-or to taste
Generous sprinkles of cinnamon
Mix the sugar and sour cream until sugar dissolves and the taste is only slightly sweet. Gently toss with the grapes until well coated, adding more sour cream if needed. Divide among individual dessert saucers and chill well. Just before serving sprinkle liberally with cinnamon.

Grape Pie: Serves 8-10-From Taste of Home– https://www.tasteofhome.com/recipes/ruby-grape-pie/
Pastry for a 2 crust pie
4 cups (2 lbs.) seedless red grapes-halved
2/3 cup sugar
½ tsp. ground cinnamon
3 Tbs. cornstarch
2 Tbs. lemon juice
1 Tbs. lemon zest
2 Tbs. butter
Combine grapes, sugar and cinnamon in a saucepan, toss to coat and marinate 15 min. Add cornstarch, lemon juice and zest, bring to a boil, stir for 2 min. or until thickened. Pour into a pastry lined 9 inch pie plate, dot with butter and cover with top crust. Seal, trim, flute and cut steam holes in top. Bake at 425 deg. for 20 min. then at 350 deg. for 30-35 min. or until golden brown. Cool in a wire rack.

Grape Kuchen: Serves 6-8-A Kuchen pan looks like a 9-inch pizza pan. Shallow 9 inch pie tins can be used
Rich Egg Pastry
1 cup butter
3 cups flour
2 egg yolks
¼ cup cold water
1 lemon
¼ cup sugar
Cut butter into flour. Beat egg yolks and add water, combine the mixes adding lemon juice, zest and sugar. Pat into the pan ¾ inch thick.
Filling
1 ½ lb. seedless green grapes
¾ cup sugar
2 Tbs. flour
3 eggs –separated
¼ cup water
¼ cup sugar
Toss grapes with ¾ cup sugar and flour, fill crust. Beat egg yolks with water and drizzle over the fruit. Bake in a preheated 325 deg. oven 45 min. Beat egg whites stiff, adding ¼ cup sugar to form stiff peaks. Spread meringue over fruit and bake until top is lightly browned.

PUMPKINS- MORE THAN A FUNNY FACE

Poor pumpkins have gotten bad PR as a nutritional food for years because they’re more than just a funny face or decoration. Native to North America, loaded with a variety of nutrients, including fiber, vitamins, minerals and antioxidants, they have been a recognized food source for over 7,000 years. Sadly, though now grown globally, they are used as animal fodder in most countries and in their native land relegated to pie filling served around one holiday per year.

Pumpkin seeds, roasted, have fared better as snacks and ingredients for salads. They’re known as Pepitas, because they are, botanically, the seed of the pepo berry. That’s right folks, pumpkins are really berries and, another surprise, because they’re planted in spring, considered the last of the summer crops, not the first of fall.

Nutritionally and in culinary uses, pumpkins, though slightly higher in fiber, are interchangeable with the other fall-winter squash produce, acorn, Hubbard, butternut etc. They can be cooked in any recipe, using the same directions, and served at any part of a meal the others can, which means in dishes throughout a meal. The single deciding factor in choosing squash for specific dishes is the thickness of the rind. Those with harder skin, such as acorn or pumpkin, can be halved or hollowed and baked ‘in shell’ with or without content, and the cooked pulp scooped out. The ones with thin skin, like butternut or Hubbard, are easier peeled, cut in chunks and boiled then mashed, or roasted.

To choose pumpkin, or any squash, pick the heaviest for its size and the one with the deepest color. It will have the most beta-carotene. Kept in a cool, dry place, a pumpkin will hold for a few weeks, but once cut, should be covered, chilled and used within a day or so. Don’t over worry about removing the strings when cleaning raw squash. Once the squash is cooked they can be ‘raked’ out with a fork, or will simply stick to the beaters during blending.

To roast a whole pumpkin, pierce in several places to let the steam escape, otherwise cut it in half or wedges and cook, skin side up in ½ inch water at 400 deg. for 45-60 min. Beware of the steam when cutting open. To cook any squash quickly, peel, seed and grate the raw meat, then sauté or boil. 

Interestingly, with the exception of pumpkin pie and seasonal presentations, squash dishes, though popular, aren’t generally featured in restaurants. This makes them an open field for the home cook o score. Learning a few delicious, appetizing recipes can make you a star. Here are 18 recipes, for all courses, sure to get you raves, and if you want to see more check out my posts for Oct. 8, 2012,     Oct. 28, 2014, Oct. 22, 2015, Oct. 29, 2015,    Oct. 6, 2016, Oct. 13, 2016,   Nov. 1, 2018, Nov. 8, 2018   Oct. 24, 2019, Oct. 31, 2019 .  If you want to make yummy pumpkin ice cream ir frozen yogurt, visit the postings for July 30, 2020 and Aug.13. 2020.

 RECIPES
Starters

Pumpkin Crisps are an elegant garnish for any squash dish. Using a potato peeler, slice off strips from a wedge of raw pumpkin. Fry in ½ cup oil until crisp, drain on paper towels and sprinkle over serving.

Roasted Pumpkin Soup: Serves 6-8
3 ½ lb. pumpkin
2 Tbs. oil+ 4 Tbs.
2 onions—chopped
2 garlic cloves – chopped
3 in. piece of grated fresh ginger root
1 tsp. ground coriander
½ tsp. turmeric
Salt and pepper
1 qt. vegetable or chicken stock
Fresh cilantro for garnish
Prick pumpkin all over and rub with 2 Tbs. oil, or cut it in wedges and brush with oil. Roast in a 400 deg. oven for 45 min. until tender. Meanwhile, sauté onion, garlic and ginger 4-5 min. in the 4 Tbs. oil; add the other seasonings for 2 min. When pumpkin is cooked and cool, scoop out the flesh and add it and the broth to the pot. Bring to a boil, reduce heat and simmer 20 min. Puree the soup, test seasoning and reheat to serve with cilantro and other garnishes below.

Harvest Bread; Yield 1 loaf
¼ cup butter
1 cup sugar
¼ cup egg substitute
(1) 15oz.can pumpkin
1 banana mashed
1 cup flour
¼ cup whole wheat flour
½ cup buttermilk
1 tsp. EACH baking soda and cinnamon
½ tsp. EACH nutmeg and salt
¼ tsp. Each ginger and cloves
6 oz. chopped walnuts
3/4cup chocolate chips
Cream the butter and sugar until light, beat in the egg, pumpkin, banana and buttermilk. Still beating add the flours, spices baking soda and salt. Stir in the chocolate and nuts. Pour into a lightly greased1 lb. loaf pan. Bake in a preheated 350 deg. oven until golden and top springs back. Serve with Ice cream, whipped cream or other topping.

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Pumpkin Ravioli: Serves 4
1 lb. pumpkin cooked and mashed until smooth
½ tsp. cinnamon
2 Tbs. butter
24 wonton wrappers
Mix pumpkin with the cinnamon. Lay out the wrappers on a flat surface and place 1 tsp. of the squash mix. In the center of each; top with another wrapper and dampen the edges with water and press to seal. Alternately, place ½ tsp. filling in the center and fold the wrapper over to form a triangle.
Bring 4 qts. salted water to a boil and cook the ravioli, a few at a time, until they float. Remove and drain on a plate. Melt the butter, pour over the ravioli and rewarm in a microwave before serving. Garnish with parsley and/or Parmesan.

Spinach Ravioli: Serves 4 This dish is especially good when served combined with the squash ravioli in equal amount. With or without meat the combination makes a full entrée.
(1) 10 oz. package of chopped spinach- thawed and drained
1 cup ricotta or cream cheese
½ tsp. nutmeg
2 Tbs. butter
24 wonton wrappers
Repeat the process as directed above, substituting the spinach, mixed with the cheese and nutmeg for the ingredients in the squash recipe. Serve on the same plate with the squash ravioli using the full 4 Tb. butter as a sauce.

Entrees
Stew in a Pumpkin: Serves 6
This is a favorite recipe of mine, and one I’ve also featured in a post on reasonably priced dinners. It’s great for a weekend or a dinner party at this season. Can also be made and served individually in small pumpkins.
3 Tbs. butter
2 lbs. beef cubed—well trimmed pork can also be used
3 Tbs. cornstarch
2 large onions diced
3 tomatoes chopped
2 Tbs. butter
¼ tsp. EACH salt and pepper
3 cups beef stock
½ lb. prunes
½ lb. dried apricots
3 sweet potatoes sliced
(2) 10 oz. packages corn –thawed and drained
1 pumpkin, top cut off and reserved, cleaned of pulp and seeds.
Melt 3 Tbs. butter in a Dutch oven. Roll the meat in the cornstarch and brown. Set aside. Melt 2 Tbs. butter in a separate pan and sauté vegetables until tender. Add to meat with juices. Add all remaining ingredients except pumpkin cover and simmer 1 hr. Preheat oven to 350 degrees. Ladle stew into the pumpkin; set in a roasting pan with 1 inch of water, and bake for 1 hr. Carefully transfer pumpkin from the pan to a serving dish and replace its top as a lid for garnish. Serve at once scooping out some of the pumpkin meat as you ladle out the portions.
NOTE: I save clean-up by sautéing the vegetables in the Dutch oven first and then browning the meat. It’s one less pot. Also if you have it on hand, replace one cup of stock with beer. It deepens the flavor.

Pozole: Serves 6*
4 cups delicata squash or small pumpkins -peeled, seeded cubed
½ lb. ground beef or sausage.
2 large onions diced
1 Tbs. oil
2 cloves garlic- mashed
(1) 28 oz. can diced tomatoes
4 cups coarsely chopped bell peppers-any color
(1) 29 oz. can hominy- white or yellow
3 Tbs. minced chipotles in adobo sauce
2 tsp. lime juice
¼ tsp. salt
1 Tbs. dried oregano or sage
Sauté the onions in the oil until soft and golden; add the garlic and ½ the salt and cook 2 min. . Add the tomatoes and pumpkin and simmer 10 min. Add the bell peppers, cover and cook 15 min. until the pumpkin is soft. Stir in the other ingredients and heat through, about 5 min. Garnish with choice of: Jack cheese, crushed tortilla chips, shredded lettuce, fresh herbs or lime wedges. Serve warm.
* Adapted from The Moosewood Restaurant New Classic Cookbook

Sides

Roasted, Curried Pumpkin: Serves 6-8*
2 lb. pumpkin- peeled and cut in ½ inch cubes
2 Tbs. curry powder
½ cup olive oil
¼ cup toasted pumpkin seeds –see directions above for Butternut-Cider Soup
Toss the pumpkin with the oil, curry powder and salt and pepper to taste . Spread on a baking sheet and roast in a preheated 350 deg. oven until soft and brown, about 30 min. Serve hot with the seeds scattered over.
* From 500 3 INGREDIENT Recipes by Robert and Carol Hildebrand

Pumpkin Risotto: Serves 4
2 cups cooked pumpkin- cubed
1 small onion
2 tsp. oil
4 cups vegetable or chicken broth
1 ¼ cups Arborio rice
¼ cup chopped fresh parsley
¼ tsp. black pepper
3 Tbs. grated Parmesan
Bring the broth to a simmer. In a separate pot, sauté the onion in the oil until soft; add the pumpkin and mash then add the rice and 1 cup broth. Simmer until broth is absorbed and repeat until all the broth is used up and the rice is tender but still firm, about 20 min. Stir in the other ingredients and serve hot garnished with more parsley and cheese.

Squash Crisp: Serves 4 From Homemade Magazine- Can double as turkey dressing
2 lb. butternut squash- peeled, seeded and in 1 inch cubes
4 Tbs. butter divided
1 cup chopped onion
2 cups toasted bread cubes- stuffing mix is good
1 tsp. crushed dried rosemary
¼ cup chopped walnuts
Salt and pepper
Simmer the squash in water until tender, about 7 min., drain and toss in a 3 quart casserole dish with 1 Tbs. butter and salt and pepper to taste. Sauté onion in remaining butter until tender, about 5 min. Add bread and rosemary and cook about 2 min. more tossing to coat bread with butter. Stir in walnuts and spoon over squash. Bake in a 400 deg. oven until bread is browned. Toss before serving.

Quick Side Dishes or Desserts:  from Try-Foods Inc.
2 midget pumpkin-halved lengthwise and seeded
1 cup applesauce
1 Tbs. maple syrup
¼ cup chopped walnuts or pecans
½ tsp. cinnamon
Place pumpkin, cut side down, in a microwave safe dish, cover microwave on high 6-9min. until tender. Combine other ingredients in a bowl and spoon into pumpkin cavities and microwave on high 3 min. until heated through. Serve hot.
Savory Stuffed Pumpkin:
2 Recipes– Adapted from Try-Foods Int. Inc. recipesThese recipes are for the small individual pumpkins, sometimes called decorative, about the size of acorn squash. If you can’t find them substitute acorn squash.
Cut the pumpkins lengthwise in half and seed. Place halves cut side down in a pan with 1 inch water. Cover and bake at 350 deg. for 45 min. Drain and return to dish cut side up. Fill with one of the following.
NOTE: Pumpkin and squash halves can also be cooked in a microwave. Place them cut side down in a safe dish, covered and cook on high for 6-9 min. I prefer the oven because the shell remains firmer and holds its shape better.
Apple Stuffing:
Serves 4
2 pumpkins-halved lengthwise and seeded
2 medium apples, peeled and diced
2 Tbs. butter
½ cup chopped pecans
½ cup apple juice
2 Tbs. brown sugar
½ tsp. nutmeg
Salt
Sauté all ingredients in butter for 5 min. Spoon into squash, return to oven and bake 15 min. more or until apples are tender.

Pumpkin Fruit Cups:
Serves 6
3 pumpkins-halved lengthwise and seeded
1 large cooking apple-peeled, cored and diced
3 Tbs. raspberry jam
1 Tbs. honey
4 tsp. butter
1 ½ cups fresh cranberries
Heat jam, honey and butter until bubbly, add cranberries and cook until they pop. Add apples and spoon into pumpkin. Bake at 375 deg. 15 min. Serve hot.

Desserts
First, since pie is the primary use of pumpkin, I’ll offer some variations to the usual presentation. Fun fact here, the colonists cut the top off the pumpkin, removed the seeds and strings and filled the cavity with milk, spices and sugar. Replacing the top, they baked the pumpkin until the flesh was soft and spooned it into bowls with the liquid like mashed potatoes and gravy. As for today’s custard pie recipes, I don’t think one can go wrong with Libby’s printed on their pumpkin cans. My personal touch is to cover the top with meringue and brown it in the oven. 

Meringue topping
Beat 2 egg whites until soft peaks form; add a drop of cider vinegar and continue beating gradually adding ¼ cup sugar until stiff, glossy peaks form. Casually spread the meringue over the top of the cooled pie and place in a 300 deg. oven for 20 min. until the top browns slightly.
Other toppings for the traditionalists who simply want to upgrade the custard pie:
*Nut Topping: Mix 2/3 cup pecans or walnuts+ 2/3 cup brown sugar + 3 Tbs. butter. Sprinkle over pi. Place in a 425 deg. oven until it begins to melt. Spoon over pie.
*Eggnog Cream: Reduce 2 cups commercial eggnog over low heat, by half about 20-25min. Chill well and spoon over pie before serving or pass on the side.
Pumpkin also makes a wonderful cheesecake and there are a lot of pumpkin cheesecake recipes in books, magazines and on the web, especially at this time of year, too many to pick one for this article. My personal favorite is Kraft’s Philadelphia Cream Cheese Pumpkin Marble Cheesecake. Find it on their web site.

Pumpkin Chiffon Pie– This is a great pie for anyone who doesn’t like the more intense flavor of pumpkin custard or to serve in warm weather.
1 baked pie shell- this is especially good with cinnamon and sugar and/or ground nuts added into the dough
1Tbs. gelatin softened in ¼ cup cold water
1 ½ cups cooked pumpkin
½ cup sugar
¾ tsp. salt
1 tsp. Cinnamon
½ tsp. ginger
2 eggs-separated
1 cup milk
¼ cup chopped toasted walnuts, pecans or Brazil nuts for garnish
Beat the egg yolks slightly; combine with the seasonings milk and pumpkin inch and cook over boiling water stirring constantly 5 min. Add the gelatin and stir until dissolved. Chill until slightly thickened. Beat the egg whites to soft peaks then add the sugar, beat to stiff peaks and fold into the pumpkin mixture. Pour into the baked shell, garnish with the nuts and chill until firm. Serve cold.

Pumpkin Tiramisu: Serves 10-12
1 ½ cups whipping cream
¾ cup sugar
8 oz. cream cheese
15oz. can pumpkin
¾ tsp. pumpkin pie spices
3 oz. pkg. ladyfingers halved
¼ cup rum
2 oz. amaretto  cookies -crushed
Beat the first 2 ingredients until stiff, beat in the next 3 until smooth. Line a 9 inch springform pan with half of the halved ladyfingers, squeezed together so no spaces remain. Sprinkle with 2Tbs. rum. Cover the ladyfingers with half the filling and top with the rest of the ladyfingers and 2 Tbs. rum. Spread the rest of the filling on top and Sprinkle with crushed cookies. Chill overnight.

Pumpkin Crumble: Serves 18-20
1 box plain yellow cake mix
1 stick butter or margarine at room temp. + 4 Tbs. chilled
4 eggs
(2) 15 oz. cans pumpkin
(1) 5 oz. can evaporated milk
1 ¼ cups sugar
1 Tbs. Pumpkin Pie Spice Mix –See blend recipe below*
1 cup chopped walnuts or pecans
Whipped cream for topping
Grease and flour a 13X9 inch baking pan. Reserve 1 cup of the cake mix and blend the rest on low speed, with 1 egg and the stick butter until combined. Press into the bottom and slightly up sides of the pan. Using same bowl and beaters, combine the pumpkin, 1 cup sugar, spices, milk and remaining eggs and beat until lighter in color and texture, about 2 min. Pour into prepared pan. With clean bowl and beaters, on low speed, beat the reserved cake mix, sugar and butter until crumbly; stir in the nuts and sprinkle it over the custard. Bake in a 350 deg. preheated oven 70-75 min. Center should still jiggle, but nuts should have browned. Cook 20 min. on a wire rack. Serve topped with whipped cream. Cake can be stored covered in the refrigerator for up to 1 week.

* Pumpkin Pie Spice Mix:
1 cup sugar-preferably bar or super-fine sugar
½ tsp. EACH salt, cinnamon, ginger, nutmeg, allspice
Stir everything together in a glass jar . Screw on the lid and shake well and put in a cool dark place for several days to incorporate the flavors, shaking every day or so to keep them blended. This can be adjusted to suit personal preference.