Pumpkin Soup Concentrate for freezing

It's fall y'all!
Every year about this time, our rural roads are full of pumpkins sitting on wagons and in wooden crates for mere pennies. I coerce John into pulling over and picking up at least 15 pie pumpkins that leave our hands dirty and filled with those weird little slivers that pumpkin stems give you. Maybe a little sticky thrown in.
But they're homegrown and only $5. I proceed to put them in the garage and slowly use them until it freezes here permanently and they are ruined....until a couple years ago. I now process the buggers right away. Procrastination is never my friend.
I thought you might like an easy freezer recipe to deal with pumpkins and winter squash in a creative and useable way!
I begin by cutting my PIE pumpkins (or any winter squash) in half and roasting them until tender. I then scoop flesh into a suspended jelly bag or cheesecloth and allow to drain at least 6 hours. This keeps the puree drier and less likely to hold water during freezing. Once drained I mash and make this recipe:

Pumpkin Soup Concentrate

2 cups pumpkin or squash puree
4 ounces blue cheese (I used Maytag)
4 ounces Mascarpone cheese
1 cup chopped onions
2 Tablespoons olive oil
2 Tablespoons fresh sage, chopped
Salt & Pepper

Saute onions in olive oil until softened but not browned. Stir in remaining ingredients and pack into freezer containers.

For soup add: 2 cups heavy cream, coconut milk (unsweetened) + 1 cup stock of choice or 3 cups stock

For flatbreads: Using already baked flatbreads: top with pumpkin and bake 375 degrees for 10-15 minutes. Top with prosciutto crumbles and greens that have been lightly dressed with balsamic vinegar

I have been working on a souffle recipe as well and will update when the exact proportions are complete!

posted from Bloggeroid

Asparagus & Truffle Oil Spread

Last year, from April through November, I hosted a series of home preserving classes at our shop, The Boulevard Market.  Freezing, canning, drying, pickling, lacto-fermenting and even liqueurs and candied peel!  The classes were based on in season produce.

It's been a great way to share knowledge, experience and recipes for the entire group!!  I thought I'd share the favorite from last year (I shared with this year's group too :)) as we are nearly at the end of asparagus season.

I created the Asparagus Spread to be stored in the freezer and have a versatility to it in everyday cooking.  This recipe makes a great appetizer with slices of baguette, a base for asparagus soup (add 3 cups chicken/vegetable stock) an easy savory tart on it's own, or spread onto a pastry crust and top with eggs for a quick and delicious quiche.  It's also fantastic stirred into freshly prepared linguine pasta!

The ingredients are a tad more expensive, but it's truly worth the effort and expense for such an elegant, easy, tasty variety of dishes.

Asparagus Spread with Truffle Oil

1 pound asparagus, trimmed and cut into 1 inch pieces

1 stick butter

1 8 ounce carton mascarpone

Salt & pepper to taste

2 Tablespoons Truffle Oil

Saute asparagus in large sauté pan over medium heat about 6 minutes with butter until barely soft, and bright green.

Remove from heat and add mascarpone cheese, salt, pepper and truffle oil.  Stir until combined and place in freezer containers.  Let cool to room temperature then place in freezer up to one year.

The Boulevard Market sells this for $12.98/ bottle.  Not cheap, but worth it!

 

Lemon Amaretti Cheesecake

Mascarpone; An Italian,  fresh, triple crème cheese of cows milk from the Lombardy region.

Amaretti;  also from the Lombardy region of Italy and are made mainly from apricot kernels, sugar and egg whites. 

Choosing ingredients from the same region usually makes for great recipes, why?

{ perche e cosi }

Translation; because it’s like that

I am a big fan of Mascarpone cheese!  Most famous for its place in Tiramisu, mascarpone is so much more than just for dessert!  We use it in place of heavy cream in soups for a rich and silky smoothness, or in place of cream cheese as it doesn’t have that sticky feel cream cheese possesses.  I throw a spoonful into my macaroni and cheese instead of creating a béchamel and use it in vegetable gratins and risotto.

I discovered another Italian favorite of mine is Amaretti cookies.  I am charmed by their oh-so-european wrappers and appearance.  I love the jolt of almond flavor and the dry, crusty quality.  Amaretti are also from the Lombardy region of Italy and are made mainly from apricot kernels, sugar and egg whites.  They come packaged occasionally as a “ball” of two separate cookies.  I also purchase them in bags.

I always keep a bag on hand for garnishing puddings or cooked fruits, a tiny treat with a late day espresso, or even topping squash/pumpkin soups.  They seem to keep forever when tightly sealed and if perhaps they get stale…a dunk in coffee or crushed into a crust perks them right back up!

My favorite dessert using these Italian specialties is found under my Sicilian Recipe Booklet!  I thought I’d give you a few photos to go along with it and create an outstanding cheesecake to share with friends today!

CRUST;

6 ounces Amaretti Cookies, crushed into crumbs

4 Tablespoons Butter, melted

Combine in a small dish and press into a 9 inch springform pan.

Bake crust in a 350 degree, preheated oven for 12 minutes.

FILLING;

16 ounces cream cheese, room temperature

16 ounces Mascarpone cheese, room temperature

1 ¼ cups sugar

2 teaspoons fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

4 large eggs

In a large mixing bowl, beat cheeses and sugar until smooth.  Add lemon juice, zest and vanilla, stir until combined.  With your mixer on low, add eggs one at a time, waiting until each is incorporated before adding the next.

Pour filling into baked crust and bake 65 minutes.  Remove from oven and allow to cool an hour.  Refrigerate for at least 4 hours before serving.