Fall CSA Box #5 Recipe Sheet

Homemade Pumpkin Pie: Very yummy and easier than it sounds

-Cut 1 pie pumpkin in half, scoop out the seeds and place cut side down on a rimmed cookie sheet.

-Bake at 350 degrees until pumpkin is very soft, about 1 hour and 15 min. Let cool and then scoop out the inside.

-Puree in a blender until very smooth, adding the juice from the cookie sheet if necessary to make a smooth paste

For the piecrust: Put 1cup white flour in a medium sized bowl. Add ½ stick frozen grated butter and stir to mix.

-Add 1 Tbsp canola oil and 1/8 cup cold water. Very gently stir/knead to get the dough to stick together (do not overmix). Lightly flour a countertop. Pat the dough into a circle and then begin rolling out the dough so it is large enough to fit a 9-inch pie pan. Lay the dough into the pie pan and fold the edges over to make the edges of the crust even.

For the pie: Preheat the oven to 400 degrees. Bring 1 1/2 cups half and half to a boil and then remove from heat. Combine ¼ cup maple syrup, ½ cup brown sugar, ½ tsp salt, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, 1 ½ cups pumpkin puree and 3 whole beaten eggs.

-Add the half and half and then pour the mixture into the pie shell and bake for 40 minutes.

Maple Ginger Glazed Delicata Squash: try this instead of sweet potatoes.

-Cut 2 Delicata squash in half scoop out insides and peel off the skin. Place the squash in a large pot and cover with cold water and bring to a boil; lower heat and simmer 30-35 minutes, or until tender. Drain; set aside to cool.

-In a blender place 1/3 cup maple syrup, 1 Tbsp warm water, and a 2 inch piece of peeled and minced gingerroot. Puree until nearly liquefied. Strain into a small saucepan. Add 6 Tbsp butter and bring to a simmer; cook on low hear 3 minutes and set aside.

-Arrange and oven rack 6 inches below broiler. Preheat to high. Cut squash into ½ inch thick slices. Place on a baking sheet; drizzle with maple butter. Broil until squash is hot and slightly caramelized, about 3 to 5 minutes.

Fresh Cranberry Sauce with Celery and Almonds:

Place 3 ½ cups fresh cranberries and ½ cup of honey in the bowl off a food processor fitted with a metal blade. Pulse to finely chop (do not puree). Add in 1 Tbsp fresh lemon juice, 1/3 cup slivered almonds, lightly toasted, 1 stalk celery, chopped, and 1 apple, cored and chopped. Pulse to incorporate. Transfer to a serving bowl and add just enough honey to sweeten to taste. Chill sauce, covered, at least one day and up to 3.

Simple Mashed Potatoes: a very rich and creamy version of the classic dish.

-Peel 5lbs potatoes, cut into ½ inch cubes and place in a large pot. Add enough cold water to cover and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10 minutes. Drain water and return to low heat to dry out.

-Meanwhile, place cream, butter, salt and pepper in a saucepan and heat to nearly a boil. Pour over potatoes and mash with a potato masher. Serve hot with butter on top.

Cold Cabbage Slaw with Toasted Sesame Seeds:

-Shred 3lbs of cabbage finely. Fill a large pot fitted with a steamer basket with about an inch of water and bring to a boil. Add the cabbage, partially cover the pot, and steam until the cabbage is tender but still bright in color, 6 to 8 minutes. Transfer to a large bowl.

-Whisk 1/3 cup extra virgin olive oil, 1/3 cup canola oil, 1/3 cup champagne vinegar, 2 tsp coarse salt, 1 1/3 tsp sugar, 1 ½ tsp crushed red chile, and 1 tsp sesame oil. Pour over cabbage, toss, and cover the bowl.

-Let slaw cool to room temperature, about 30 minutes, then refrigerate about 1 hour. Before serving, scatter 2 Tbsp toasted sesame seeds and freshly ground pepper to taste and toss again.


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