must-try-pumpkin-recipes

3 Pumpkin Recipes to Fall For

It’s Pumpkin Season! Bring on the Pumpkin Recipes

There are many reasons to love fall: the cooler weather, boot and scarf season, and of course Pumpkin in every form is EVERYWHERE! I can’t get enough of Pumpkin – lattes, bagels, pumpkin beer, it’s everywhere and I love it! I especially love this recipe for Pumpkin Waffles with Bananas & Warm Caramel Sauce. Here is the recipe and photo courtesy of Hot Shot Bakery & Café in St. Augustine, FL.

Pumpkin Waffles with Bananas

Pumpkin waffles

BATTER:
4 eggs, beaten
¼ cup granulated sugar
1 tbsp sour cream
1 cup canned pumpkin
2 ½ cups milk
Mix all together till smooth.

Add:
3 cups unbleached flour
½ tsp salt
2 cups oatmeal
1 tbsp cinnamon
½ tsp ginger
1 ½ tbsp baking powder
Mix till smooth.

CARAMEL SAUCE:
½ cup granulated sugar
1 cup brown sugar
1/3 cup water
Pour all ingredients into heavy saucepan and stir. Simmer until sugar is dissolved.

Add:
1 can sweetened condensed milk
½ cup corn syrup
¼ tsp. salt
½ tsp. vanilla
Melt until caramel golden brown.

Prepare:
2 Tbs. chopped pecans
½ sliced banana
¼ cup cold butter

Pour 1 cup batter into waffle iron and top with chopped pecans. Remove from waffle iron and place 2 pats of butter and sliced banana on top of waffle. Pour warm caramel sauce over waffle. (Batter can stay fresh in frig for five days).

Pumpkin Slow Cooker Coconut Curry

I love this recipe because so often Pumpkin recipes are so sweet with coffees and desserts. But this embraces Pumpkin’s savory side. Don’t be fooled by the name, the recipe includes chicken. I found that chicken tenderloins shredded quite nicely as well. Plus you get all kinds of good vegetables like carrots and sweet potatoes in this too.

Pumpkin Hummus


Who doesn’t love hummus, right? If you are having guests over, this a great appetizer to whip up. You can even add in a can of chickpeas to give it a more “hummus” taste. Also, a good substitute for the parsley is cilantro.

 

Restaurant Recipe: Brussels Sprout Salad

This salad will turn anyone into a fan of Brussels sprouts.  Roasting gives the brussels sprouts
a nice nutty flavor. The sweet candied pecans, Dijon dressing and goat cheese, make it perfect for both weeknight dinners and holiday entertaining. The best part is you can make all the components ahead of time, and warm the
sprouts just before serving.

This dish is served as a special at Palazzo Giuseppe in San Luis
Obispo, California.

Palazzo Giuseppe’s Brussels sprout salad


CANDIED PECANS:

1 heaping cup (4 ounces) pecan halves
1 tablespoon powdered sugar
1 tablespoon honey
Salt

Heat the oven to 300 degrees. Bring a large saucepan of water to a boil, and add the pecans. Boil until the nuts are softened, about 5 minutes. Strain the nuts, discarding the water.

In a medium bowl, toss the nuts with the sugar, honey and a pinch of salt. Place on a parchment-lined rimmed baking sheet and cook until the nuts are dried and toasted, 45 minutes to an hour. Toss
the nuts after 25 minutes, and then check every 5 to 10 minutes. Remove and set aside to cool. This makes more candied pecans than are needed for the remainder of the recipe; the nuts will keep for
weeks, sealed in a container in a cool, dry place.

BRUSSELS SPROUTS:

1 pound Brussels sprouts, halved lengthwise
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Adjust the oven to 400 degrees. In a bowl, toss the sprouts with the olive oil, salt and pepper, then spread them out on a rimmed baking sheet. Roast the sprouts until the edges start to crisp, 25
to 30 minutes, tossing halfway. Remove from the oven and set aside to cool. The Brussels sprouts can be made up to 3 days in advance; cover and refrigerate until needed.

DIJON DRESSING:

2 tablespoons Dijon mustard
2 tablespoons minced shallots
2 tablespoons honey
4 1/2 teaspoons white wine vinegar
1/2 cup olive oil
Salt and pepper

In a measuring cup or deep bowl, combine the mustard, shallots, honey and vinegar. With an immersion blender running, slowly drizzle in the olive oil to blend. Season with a pinch each of salt and pepper, or to taste. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe; the dressing will keep up to 1 week, covered and refrigerated.

BRUSSELS SPROUTS SALAD:

1 tablespoon butter
1 tablespoon oil
Brussels sprouts
32 candied pecan halves
1/4 cup Dijon dressing, or to taste
4 ounces goat cheese

In a large sauté pan heated over high heat, add the butter, oil and sprouts (depending on the size of your pan, this may need to be done in batches to prevent crowding). Sauté the sprouts to warm
through, 3 to 5 minutes. Add the pecan halves and drizzle over the Dijon dressing, tossing to coat. Remove from heat.

Divide the salad among four plates and top each with crumbled goat cheese. Serve immediately.

Serves 4
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Source: LA Times