Perfect Pumpkin recipes - FOX 13 News

Perfect Pumpkin recipes

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Savory Pumpkin Bread Pudding (Servers 4+)

2 Table Spoons of Unsalted Butter
2 oz of Bacon
1 Cup of Diced Onions
1 Garlic Clove Minced
1 Egg
½ cup of Heavy Cream
½ Cup of Milk
¼ to ½ cup of Chicken Stock as needed
¼ teaspoon of dried Rosemary
4 cups of French Bread
1 cup of sautéed Wild Mushrooms
1 oz of Extra Virgin Olive Oil

1 cup of Pumpkin Puree

To Taste Salt and Pepper

Preheat the oven to 350°F (175°C).

In frying pan, heat the EVOO on low heat.Add mushrooms cook until golden brown. Remove from pan and reserve.

In frying pan, heat the butter over medium heat. Add the bacon, onion, and garlic; cook until lightly brown. Remove from pan and reserve.

Combine the egg, cream, milk, pumpkin puree, stock as needed, and rosemary; stir to incorporate thoroughly.

Stir in the bacon and onion mixture.

Add the bread to the mixture and let sit to absorb liquid.

Grease the baking molds and add the bread pudding mixture. Top with wild mushrooms, cover with foil and bake for approximately 30 minutes or until the pudding is set.

Cut into servings and serve hot.

Pan Seared Scallop with a Thai inspired Pumpkin Curry (Serves 4)

3 lb Pumpkin cleaned and quartered
4 oz of olive oil
½ cup of chicken stock as needed
2 cloves of garlic
¼ of onions
1 teaspoon of minced fresh ginger
1 chopped Kiffir Lime leaf
1 cup of coconut milk
1 teaspoon of limejuice
1 teaspoon of Sriracha (Thai Hot Sauce a.k.a. rooster sauce)
½ teaspoon of hone
¼ bunch of chopped Cilantro
4 - 10 Scallops (larger)
To Taste Salt and Pepper
Preheat the oven to 370°F (175°C).

Spread olive oil over the pumpkin quarters and roast until you pierce flesh smoothly with a paring knife. (Like a baked potato)

Remove from oven and carefully scoop out pumpkin (to remove skin) into a blender. Blend pumpkin and add chicken stock as needed. Consistency is the same a can of pumpkin puree. Reserve for later. Keep warm.

Add one cup of the fresh pumpkin puree, ginger, garlic, cilantro, kiffir leaf, Sriracha, coconut milk and honey to a pot. Mix well.

Bring to boil and turn down to simmer for 20 minutes.

Ladle into a blender and blend smooth.

Return sauce to a clean pot. Reheat; add limejuice and season with salt and pepper.
Keep warm

Season scallop with salt and pepper and sear in a high temp oil.

To assemble:
Place a dollop of pumpkin puree on dish.

Set scallop on top.

Ladle a small amount of sauce on top.

Garnish with a cilantro leaf

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