If you would like one of your favorite pumpkin recipes to appear on our website please send to trixy@punkinranch.com
| Pumpkin Apple Butter | Pumpkin Ice Cream |
| Pumpkin Apple Streusel Muffins | Pumpkin Roll |
| Pumpkin Amaretto Cheesecake | Roasted Pumpkin Seeds |
| Pumpkin Fudge |
Pumpkin-Seed-Crusted Halibut |
Beurre Blanc
| 20 rock shrimp | shelled and deveined (or more if they are very small; they are primarily for garnish) |
| 2 ears | kernels from roasted corn |
| 1 leek | diced (white part only) |
| 1/4 cup | diced shallots |
| 1 tablespoon | olive oil |
| 2 teaspoons | chopped fresh thyme leaves, plus 4 or more sprigs for garnish |
| 1/4 cup | dry white wine |
| 2 tablespoons | fresh lemon juice |
| 1/4 cup | heavy cream |
| salt and pepper to taste | |
In a large sauté pan over medium-high heat, sauté shrimp, corn, leek, and shallots in olive oil until shrimp are just done, about 2 minutes. Add chopped thyme. Deglaze pan with white wine and bring to a low simmer. Stir in the lemon juice, then the cream, and finally the butter, mixing each in thoroughly. Reduce volume slightly and season to taste. If you wish, you can stir in an additional teaspoon of butter just before serving.
Fish
| 1/2 cup | pumpkin seeds, toasted |
| 1/2 cup | grated Parmesan or grana padano (a Parmesan-like cheese) |
| 1 teaspoon | crushed fresh garlic |
| 1 teaspoon | ground oregano |
| 1 teaspoon | ground cayenne, plus some for sprinkling directly on fish |
| 1 teaspoon | sea salt, or more, to taste, plus some for sprinkling directly on fish |
| 1/2 cup | flour |
| 4 six-ounce | halibut filets |
| egg wash | (2 eggs beaten in 1/2 cup milk)2 tablespoons extra-virgin olive oil |
To make crust, mix pumpkin seeds, cheese, garlic, oregano, cayenne, salt, and flour together and sprinkle mixture on a large plate. Season each halibut filet with a bit of additional salt and cayenne. Dip into egg wash and then into pumpkin seed mixture.
Preheat oven to 500 degrees. Sauté fish filets in olive oil in an oven-proof pan over medium-high heat until lightly browned, approximately 2 minutes per side. Remove pan from stove and place in oven for about 6 minutes to finish cooking. Remove filets from pan as soon as they come out of the oven so they will not overcook.
To serve,
spoon equal amounts of beurre blanc onto each plate and place a halibut filet on
top. Garnish with thyme sprigs. Serves 4.
Pumpkin-Seed-Crusted Halibut
Fresh halibut dusted in Parmesan and pumpkin seeds and served with a creamy roasted-corn and shrimp sauce in this recipe from Prego, Houston.
The Great Pumpkin
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Native Americans used these hearty orange members of the gourd
family as trade goods. The Pilgrims made pumpkin soup, pumpkin bread, and even
pumpkin beer from them. But some of the best ideas we've heard lately come from
pumpkin fanatic John Watt, the executive chef and co-owner of Houston restaurant
Prego
(2520 Amherst). Inspired by memories of the annual pumpkin harvest in his home
state of Wisconsin as well as the traditional use of pumpkin in Italian cuisine,
Watt creates several special dishes each year. This season he offers yummy
pumpkin risotto with porcini mushrooms, roasted corn, and leeks. Another
irresistible entrée is pumpkin-seed-crusted halibut with roasted-pumpkin purée.
And Watt is especially fond of his pumpkin mezzaluna with walnuts and a light
mascarpone-nutmeg sauce. He prefers to use fresh, not canned, pumpkin in his
dishes and recommends choosing pumpkins that are smaller and denser, as they are
easier to clean and yield more meat. The four- to five-pounders are also said to
be sweeter, which makes us think that pumpkin pie is a pretty good idea too.
by
Jennifer Olsen