Yummy pumpkin recipes from top NYC chefs
Call it the Great Pumpkin Challenge.
When a pumpkin weighing in 1,436 pounds was donated to City Harvest, a New York City food charity that transports restaurants' leftovers to local food shelters and kitchens, the obvious question was -- what to do with it.
Enter several of the city's leading chefs.
As "Early Show" contributor Taryn Winter Brill reports, they went to work, carving and cooking, slicing and dicing.
The result?
Amazing dishes -- everything from salad to dessert.
And the best part about it? All the food went to feed the hungry.
RECIPES
PUMPKIN BREAD PUDDING
From Executive Chef Ron Ben Israel, of "Ron Ben-Israel Cakes"
Recipe will yield one 8 inch-by-8-inch baking dish, or individual ramekins.
Ingredients
- 5 cups cubed (1-inch) day-old baguette or crusty bread
- 3 oz unsalted butter (3/4 stick)
Instructions
Preheat oven to 350 degrees F.
Toss the bread cubes and butter
Transfer bread cubes to a baking dish or individual ramekins
Ingredients
- 1 cup heavy cream plus 1/2 cup whole milk (or 1.5 cups half and half cream)
- 3/4 cup fresh pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs plus 1 yolk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
Instructions
Pour mixture over bread cubes.
Bake until set, 25 to 30 minutes.
FRESH PUMPKIN PUREE
From Executive Chef Ron Ben Israel, of "Ron Ben-Israel Cakes"
Medium size pumpkin (about 4 lb) will yield 1.5 cups of puree.
This will be enough for one recipe of the bread pudding, and the leftover can be refrigerated for up to three days. It can also be frozen in a tight plastic bag for up to six months.
Instructions
Cut the pumpkin in half and discard the stem section and stringy pulp. (Save the seeds to dry and roast.) For a large pumpkin, cut into chunks.
In a shallow baking dish, place the two halves face down and cover with foil
Bake in a preheated 375 degrees F oven for about 1½ hours, or until tender.
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
For silky smooth custards or soups, press the pumpkin puree through a sieve
Microwave Method:
Cut the pumpkin in half, discarding the stringy insides
Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above.
For more recipes, go to Page 2.
PUMPKIN ORZO WITH SAGE, PINE NUTS, PARMESAN
From Executive Chef Jesse Schenker, of "Recette"
6 - 8 servings
Ingredients:
- 1 box good quality orzo
- 1 small pumpkin
- 1.4 lb (1 stick) butter
- 1 tbsp chopped fresh sage
- 1/2 cup grated parmesan Reggiano
- 1 tbsp toasted chopped pine nuts
- 1 tbsp Extra virgin olive oil
- kosher salt & pepper to taste
Instructions
Cut pumpkin in half. Remove all seeds and membrane. Put 1/4 of a stick of butter in each half of the pumpkin. Season with salt and pepper.
Roast in a 400 degree oven for 20 - 25 minutes until fork tender and golden brown. Set aside until cool. Once cooled, with a spoon, scrape out the interior of the pumpkin, discarding the skin. Place contents into blender or food processor and blend until smooth. Make sure to include all pan juices in the blender. Refrigerate pumpkin puree.
Boil orzo for 8 - 10 minutes until desired doneness. Strain into colander and put back into the pot. With wooden spoon, stir in pumpkin puree, remainder of butter, parmesan cheese and sage. Season to taste. Serve in large bowl. Garnish with extra virgin olive oil and toasted pine nuts.
TAMALES DE CALABAZA
From Executive Chef Ivy Stark, of "Dos Caminos"
Yield: 10 tamales
Ingredients
- 10 corn husks
- 3/4 cup butter, softened
- 2 tablespoons molasses
- 1 1/2 cup light brown sugar
- 5 lb pumpkin, roasted and diced
- 1 tablepoon ground cinnamon
- 1 tablepoon ground ginger
- 1/8 teaspoon all spice
- 1 cup Tamale Masa
- 2 1/2 cup all purpose flour
- Cooking string, as needed
Instructions
Soak corn husks in a bowl of lukewarm water. Make sure husks are completely covered with water.
In an electric mixing bowl, mix butter, molasses and light brown sugar for 2 minutes on a med-low speed, until creamed. Add roasted pumpkin, cinnamon, ginger and all spice, mix for an additional 30 seconds. Add both flours and mix until smooth.
Remove the corn husks from water and pat dry. Gently open husks and place 3/4 cup of mixture in the center of the husk. The dough should be approximately 1-1/2 inch in thickness by 3 to 4 inches long to cover husk. Gently close the husk so the dough is covered on all sides. Tie with a small piece of cooking string if necessary to keep closed.
Place a colander in the bottom of a deep stock pot and fill with water to about 1/2 inch of the bottom of the colander. Place the tamales next to each other standing on the closed end/base of the husk (opening end should be on top). Bring water to a boil and then reduce to a simmer. -- Cover pan with lid and let steam for approximately 30 minutes. Check back every 10 minutes to make sure water level is still 1/2 inch from bottom of colander. Add hot water as needed to maintain level for steam bath.
After 30 minutes take the pot off of the stove and remove lid. Let stand for 1 minute. With oven mitts on, carefully remove colander from the pot. Remove one of the middle tamales and gently open to check that mixture is a firm yet spongy texture. If it still feels "wet" then steam for an additional 5 minutes and remove.
For more recipes, to go Page 3.
CALABAZA EN TACHA (Candied Pumpkin)
From Executive Chef Danny Mena, "Hecho en Dumbo"
Ingredients
Syrup
- 1kg piloncillo (raw sugar cane)
- 2 tbsp cardamom
- 1 tbsp clove
- 1 large stick Mexican cinnamon
- 2 tbsp All Spice
- 2 cups pumpkin seeds
- 1 large pumpkin
Instructions
Cut pumpkin into long slices, remove pulp & seeds.
Toast seeds in 350 degrees F oven for 15 minutes and then de-shell them.
Boil all ingredients together and reduce until you have a thick Molasses like syrup. At this point introduce the pumpkin to the syrup and poach for 15 minutes until tender and sweet.
Remove the pumpkin and cool off on a sheet tray.
Add the pumpkin seeds to the syrup and cook for 3 minutes.
Remove seeds and sprinkle on top of the candied pumpkin and serve warm.
ROAST PUMPKIN WITH RED BEANS AND CARAMELIZED ONIONS
From Executive Chef Ben Pollinger, "Oceana"
Serves 4 as a side dish
Ingredients:
- 4 tbs extra virgin olive oil
- 4 cloves garlic, sliced thin
- 2 red onions, quartered and sliced thin
- 1 tsp cumin seeds, ground medium fine
- 1 tsp coriander seeds, ground medium fine
- 4 pounds pumpkin, peeled and diced into 1 inch cubes
- 1 cup cooked red beans (preferably Georgia Sea Island red peas from Anson Mills)
- juice of 1 lime
- honey to taste
- 4 tbs cilantro leaves
Instructions
Heat an 8-quart pot over medium heat. Add EVOO. Add garlic and onions, cook gently with no color until just cooked.
Add spices, allow to cook until aromatic
Add pumpkin, season with sea salt. Saute for a few minutes then cook, covered, until it starts to break down.
Cook until pumpkin is soft but still has some lumps.
Add beans, heat through.
Add lime juice and balance the sweet and sour element with honey to taste, start with 2 Tbs.
Add cilantro, adjust seasoning to taste with salt and pepper.
PUMPKIN QUINOA SALAD
From Executive Chef Marc Murphy, "Ditch Plains"
Ingredients
- 1 cup quinoa
- 1 1/4 cup water or vegetable stock
- 1 orange
- 2 #s pumpkin- diced into 1/2 inch cubes
- 1/2 cup walnuts
- 1/2 cup goat cheese
- 2 cups arugula
- 1 tblspn. chopped parsley
- salt and pepper
Orange Vinaigrette
- 2 cups orange juice
- 2 lemons zested and juiced
- 1 tbs sambal chili paste
- 1 tsp Dijon mustard
- 1 1/2 cups extra virgin olive oil
- salt and pepper
Instructions
Pre-heat oven to 350.
Place quinoa and water or stock into pot. Zest orange into pot and juice of 1 orange also into quinoa pot. Bring to boil. Turn heat down to medium and cover. Simmer for 12-15 minutes -- until liquid has absorbed. Set aside.
Place diced pumpkin onto roasting tray. Drizzle with olive oil and season with salt and pepper thoroughly. Place in 350 degree oven. Cook until pumpkin is soft and tender. Remove and let cool.
Dry roast walnuts in medium-high heat pan for 3-4 minutes. Season with aromatics and spices of choice (i.e. cinnamon, curry, sea salt). Toast until golden brown.
To make vinaigrette, add 2 cups orange juice to pan. Reduce by half to syrup like consistency. Let cool. Add to bowl, with lemon zest, lemon juice, Dijon and chili paste. Slowly drizzle in extra virgin olive oil to emulsify, season with salt and pepper.
Combine quinoa, pumpkin and arugula in mixing bowl. Dress with half of orange vinaigrette, season and toss. Place salad in serving dish top with toasted nuts, crumbled goat cheese and parsley. Drizzle remaining vinaigrette atop salad and serve.