Text 31417, 221 rader
Skriven 2009-11-26 10:19:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: pumpkin pecan pie
=============================
-=> JIM WELLER wrote to JANIS KRACHT <=-

 JK> I baked a pumpkin today (my last one :(  ) but it was a good
 JK> sized pie pumpkin (about 3 1/12 or 4 cups pumpkin)

 JW> I didn't see any nice little sugar pumpkins at my store this year so
 JW> I must make do with a humongous old stringy Jack-O-Lantern pumpkin.
 JW> Mine yielded 32 cups. So far I have been making just savory dishes
 JW> with it.

Yesterday, as I was on my appointed rounds, delivering auto parts to outlying
stores I passed by a field of pumpkins waiting to be harvested. As I saw a
pick-up truck and a couple of men in farmer garb (John Deere hats, boots and
bib overalls) I stopped and asked if it was, in fact, their field. 

When I received an affirmative answer I asked if I could buy a couple of their
smaller pumpkins. Mr. Farmer the elder was so shocked that someone had the
courtesy to ask that he told Mr Farmer the younger to wade into the mud of the
field and get me a "couple of nice ones". And gave them to me - gratis. 

These guys are a pale orange ... almost a salmon colour, not the bright orange
of a jack-o-lantern punker-pan. I still used canned pumpkin (from the plant
these guys were destined for in Morton, IL) for the pie I am taking to the kid
brother's house.

http://www.newson6.com/global/story.asp?s=11214258 for a story and pictures.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Pie Filling - Part One
 Categories: Squash, Spices
      Yield: 3 servings

      1    Pie pumpkin
      1 c  Sugar
  1 1/2 ts Ground cinnamon
      1 ts Ground cloves
      1 ts Ground allspice
    1/2 ts Ground ginger
    1/2 ts Vanilla extract (opt)
    1/2 ts Salt (opt)
      4 lg Eggs
      3 c  Pumpkin glop (ok... "sieved,
           - cooked pumpkin")
     18 oz Canned evaporated milk

MMMMM--------------------SPECIAL EQUIPMENT--------------------------

      1 lg Sharp serrated knife
      1    Ice cream scoop
      1 lg Microwaveable bowl
           +=OR=+ 
      1 lg Pot

  Note: if you do not have cinnamon, cloves, allspice and ginger, you
  can substitute 3 teaspoons of "pumpkin pie spice". It's not exactly
  the same, but it will do.

  Note: If you can't get evaporated milk, you can substitute nonfat
  dried milk - make it twice as concentrated as the directions on
  the box say to reconstitute it. It won't be the same as evaporated
  milk, but it ought to come close.

  Step 1 - Get your pie pumpkin - "Pie pumpkins" are smaller, sweeter,
  less grainy textured pumpkins than the usual jack-o-lantern types.
  Grocery stores usually carry them in late September through December
  in the U.S. In some parts of the country, they are also called sugar
  pumpkins or even "cheese pumpkins". Go figure that one.

  TIP: If you're in a pinch and can't find a pie pumpkin, here's a
  tip: butternut squash taste almost the same! Commercial canned
  pumpkin is from a variety of butternut, not true pumpkins! If you
  insist on using a regular Jack O' Lantern type pumpkin, you may
  need to add about 25% more sugar and run the cooked pumpkin 
  through a blender or food processor to help smooth it out.

  Just like selecting any squash, look for one that is firm, no bruises
  or soft spots, and a good color. One 6" pie pumpkin usually makes
  one 10 inch deep dish pie and a bit extra; or two 9 inch shallow
  pies! If you have extra goop, you can always pour it into greased
  baking pans and make a crustless mini pie with the excess (and the
  cooked pies do freeze well!)

  If you live in the Far East (Thailand, Japan, Korea, Hong Kong, etc.)
  and cannot get a pumpkin or a butternut squash, I'm told that Japanese
  pumpkins make a great substitute. Just cube the meat into small cubes
  and steam them for 35 minutes. The rest of the preparation is the same
  and I'm told the taste is great. 

  Step 2 - Prepare the pumpkin for cooking - Wash the exterior of the
  pumpkin in cool or warm water, no soap.

  Cut the pumpkin in half. A serrated knife and a sawing motion works
  best - a smooth knife is more likely to slip and hurt you! A visitor
  suggests using a hand saw.

  Step 3 - Scoop out the seeds... And scrape the insides. You want to
  get out that stringy, dangly stuff that coats the inside surface. I
  find a heavy ice cream scoop works great for this.

  Note: SAVE THE SEEDS: The seeds can be used either to plant pumpkins
  next year, or roasted to eat this year! Place them in a bowl of water
  and rub them between your hands. then pick out the orange bits (throw
  that away) and drain off the water. Spread them out on a clean towel or
  paper towel to dry and they're ready to save for next year's planting
  or roast.

  CONTINUED IN PART TWO

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Pie Filling - Part Two
 Categories: Squash, Spices
      Yield: 3 servings

             PART TWO

  Step 4 - Cooking the pumpkin - There are several ways to cook the
  pumpkin; just choose use your preferred method. Most people have
  microwaves and a stove, so I'll describe both of those methods here.
  But others make good arguments in favor of using a pressure cooker
  or baking in the oven. At the end of this document, I’ve included
  alternative instructions to replace step 4, if you’d rather use a
  different method.

  Method 1 - Put it in a microwaveable bowl - Remove the stem, and put
  the pumpkin into a microwaveable. You may need to cut the pumpkin
  further to make it fit. The fewer the number of pieces, the easier
  it will to scoop out the cooked pumpkin afterwards.

  Put a couple of inches of water in the bowl, cover it, and put in the
  microwave. 

  Method 2 - Steam on the stove top - You can also cook it on the
  stove top; it takes about the same length of time in a steamer (20
  to 30 minutes). I use a double pot steamer, but you could use an
  ordinary large pot with a steamer basket inside it!:

  Step 5 - Cook the pumpkin until soft - Either way, cook for 15 min
  on high, check to see if it is soft, then repeat in smaller increments
  of time until it is soft enough to scoop the innards out. Normally it
  takes 20 or 30 minutes in total.
 
  Step 6 - Scoop out the cooked pumpkin - Whether you cook the pumpkin
  on the stove, microwave, or even the oven, once it is cooked until
  it is soft, it is easy to scoop out the guts with a broad, smooth
  spoon, (such as a tablespoon). Use the spoon to gently lift and
  scoop the cooked pumpkin out of the skin. It should separate easily
  an in fairly large chucks, if the pumpkin is cooked enough.

  Many times the skin or rind will simply lift off with your fingers
  I'll bet you didn't realize making your own pumpkin glop... err,
  "puree" was this easy!

  Note: there are many varieties of pumpkin and some make better pies
  that other (due to sugar content, flavor, texture and water content.
  Drier, sweeter, fine-grained pies; the small (8" across) ones called
  "pie pumpkins" are best. 

  Watery pumpkin? If your pumpkin puree has standing, free water, you
  may want to let it sit for 30 minutes and then pour off any free
  water. That will help prevent you pie from being too watery! Beyond,
  that, I have not found that the water makes a difference - I wouldn't
  be TOO concerned about it!

  Tip from a visitor: "I make my own pumpkin pies from scratch all the
  time. To eliminate watery pumpkin I strain my pureed pumpkin through
  a cloth overnight. If I use frozen pumpkin I do the same again as it
  thaws out. It works great and my pies cook beautifully." 

  Another visitor reported success using coffee filters in a sieve to
  drain out excess water. 

  Again, don't go to great lengths to remove water; the recipe accounts
  for the fact that fresh pumpkin is more watery than canned!

  Step 7 - Puree the pumpkin - To get a nice, smooth consistency, I use
  a Pillsbury hand blender. By blending it, you give the pie a smooth,
  satiny texture; rather than the rough graininess that is typical of
  cooked squashes.

  A regular blender works, too (unless you made a few frozen daiquiris
  and drank them first..). Or a food processor or even just a hand mixer
  with time and patience.

  With the hand blender, it just takes 2 or 3 minutes!

  Another visitor says using a food mill, like a Foley Food Mill, with
  a fine screen, accomplishes the blending/pureeing very well, too!
 
  Step 8 - Done with the pumpkin! - The pumpkin is now cooked and ready
  for the pie recipe. Get the frozen daiquiris out from step 7 and take
  a break! :)

  Note: You may freeze the puree or pie filling to use it later! Just use
  a freezer bag or other container to exclude as much air as possible.
  It should last a year or more in a deep freezer. Do NOT can this! See 
  http://www.pumpkinpatchesandmore.org/pumpkinprecautions.php for reasons 
  why not.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Humour is just another defence against the universe. - Mel Brooks
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)