Scarlett WDeclinaison au tour du Potiron
November 22nd 2007 15:32
Declinaison au tour du Potiron
About Declinaison au tour du Potiron (Pumpkin Extravaganza)
Here’s a sweet surprise to impress your family and friends. This tasting of pumpkin will add spice and colour to your menu whether or not it’s the holiday season. Pumpkin is highly nutritious and contains the important antioxidant beta-carotene, which may reduce certain types of cancer, heart disease and degenerative aspects of aging.
About Pumpkin
A pumpkin is a squash fruit that grows as a gourd from a trailing vine of certain species in the genus Cucurbita. Although native to the Western hemisphere, pumpkins are cultivated in North America, continental Europe, Australia, New Zealand, India and some other countries.
The pumpkin varies greatly in form, being sometimes nearly globular, but more generally oblong or ovoid in shape. The rind is smooth and varies in colour between cultivars. Although orange is the most common colour, some fruits are dark green, pale green, orange-yellow, white, red and gray. Large specimens acquire a weight of 40 – 80 lb (18 – 36 Kg), but smaller fruits are more frequently encountered.
Although the pumpkin is botanically classified as a fruit (the ripened ovary of a flowering plant), it is widely regarded culinarily as vegetable. Their insides are commonly eaten cooked and served in dishes such as pumpkin pie, pumpkin bread, and pumpkin soup; the seeds can be roasted as a snack. Pumpkins are traditionally used to carve Jack-ó-lanterns for use in Halloween celebrations.
INGREDIENTS
Serves 10
For the Pie Shell
2½ cups flour
1¼ cups sugar
1 egg yolk
1¼ cups unsalted butter
1 teaspoon salt
For the Pie Filling
5 cups fresh pumpkin
1 cup brown sugar
3 eggs
1 teaspoon ground nutmeg
For the Caramel Cup
2½ cups white sugar
2 cups pumpkin seeds
3 tablespoons water
For the Pumpkin Citrus Jam
6 cups raw chopped peeled pumpkin
4½ cups white sugar
1 lemon halved
1 orange halved
1 grapefruit halved
For the Pumpkin Ice Cream
2 cups pumpkin
4 cups cream
2½ cups white sugar
1 vanilla bean
12 egg yolks
For the Pumpkin Milkshake
5 cups pumpkin
5 cups milk
2 cups ice
1½ cups brown sugar
1. Preheat the oven to 280º C.
2. For the Pie Shell. Combine all of the ingredients in a medium bowl. Mix together thoroughly until smooth. Cover and refrigerate for 2 hours.
3. Remove the dough from the refrigerator and divide into 10 equal pieces.
4. On a lightly floured surface, roll out each piece dough until approximately ¼ inch in thickness.
5. Use small pie ring molds or a small bowl to shape the dough to form the individual pie shells. Reserve any extra dough to use to top each pie.
6. Refrigerate the moulded dough until ready to cook.
7. Meanwhile, to prepare the Pie Filling. Peel the pumpkin and set aside the seeds for later use.
8. Dice the flesh to ½ inch pieces and bake for 8 – 10 minutes until soft and cooked.
9. Drain any excess liquid and chill the cooked pumpkin.
10. Combine all of the ingredients in a medium bowl. Mix thoroughly until smooth.
11. Add the mixture to the individual pie shells.
12. Cover the tops with strips of the pastry.
13. Bake for 10 minutes.
14. To make the Caramel Cup, roast the pumpkin seeds in an oven for 20 minutes until light golden brown.
15. In a small pot cook the sugar and water until a golden brown colour.
16. Add the seeds and remove from the heat.
17. Pour the sugar mixture onto wax paper in 10 separate circles of approximately 8-cm each.
18. Cover with another sheet of wax paper and gently roll to make flat and even.
19. Mould the cups using an upside down glass. Shape each ring against the glass until a desirable shape. Use this cup for the pumpkin ice cream.
20. For the Pumpkin Citrus Jam. Soak all of the ingredients overnight in a covered bowl.
21. Add all of the marinated ingredients to a medium pot over high heat. Cook for 10 minutes.
22. Remove and blend the mixture until smooth.
23. Cook the blended mixture for an additional 10 minutes on high heat.
24. Cool down and reserve.
25. To prepare the Pumpkin Ice Cream, Peel the pumpkin and set aside the seeds for later use. Dice the flesh to ½-inch pieces and bake for 8 – 10 minutes at 280ºC until soft and cooked.
26. Add to a blender and blend until a smooth purée.
27. Cut the vanilla bean in half, lengthwise.
28. Add together the vanilla bean with the cream in a medium pot and bring to a boil.
29. Whip together the sugar and egg yolks.
30. Pour the cream mixture onto the egg mixture and thoroughly combine.
31. Cook on low heat until thick.
32. Add the pumpkin purée and combine.
33. Cool down the mixture and process in an ice cream machine until hard.
34. For the Pumpkin Milkshake. Peel the pumpkin and set aside the seeds for later use.
35. Dice the flesh to ½-inch pieces and bake for 8 – 10 minutes until soft and cooked.
36. Drain any excess liquid and chill the cooked pumpkin.
37. Add all of the ingredients to a blender for 1 minute.
38. Strain and pour into a tall shot glass to serve.
**From “Behind the Apron – The recipes of Lan Kwai Fong, Hong Kong” and “Wikipedia, the free encyclopedia”**
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