A wonderful breakfast pastry recipe that certainly aims to please! The pumpkin and ginger flavors blend to make this pastry an outstanding choice for a long holiday weekend. Scones are a great treat to have with a warm cup of coffee or tea.

3/4 cup whole-wheat flour

1 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon ground ginger

2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons cold unsalted butter, cut into 1/2-inch pieces

1/2 cup pumpkin purée, well drained, canned or made from 1/2 pound fresh

1/4 cup buttermilk

2 tablespoons maple syrup

1/2 cup chopped candied ginger

1. Preheat the oven to 400*F. Line a baking sheet with parchment. Sift together the flours, salt, ginger, baking powder and baking soda. Place in the bowl of a food processor fitted with the steel blade.

2. Add the butter to the food processor, and pulse several times until it is distributed throughout the flour. The mixture should have the consistency of coarse cornmeal.

3. Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl, and scrape into the food processor. Add the ginger, and process just until the dough comes together.

4. Scrape onto a lightly floured surface, and gently shape into a rectangle about 3/4 inch thick. Cut into six squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned. Cool on a rack.

To roast the pumpkin:

1. Preheat the oven to 425*F.

2. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 2 teaspoons of olive or canola oil on top, cover tightly with foil and place in the oven.

3. Roast for 1 1/2 hours or until thoroughly tender.

4. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain.

5. Peel the pieces, and purée in a food processor fitted with the steel blade.

Makes 12 scones. 

These will keep for a couple of days well wrapped or in a cookie tin.

Recipe courtesy of Martha Rose Shulman and the New York Times. Recipe and photo published 11/22/10 in the New York Times. 

Comments

Lohana

0

 

 

How about this it's a yummy casserole I call pasta pie that I leenrad on an episode of Martha Stewart years ago. I substitute Jimmy Dean Spicy Sausage in place of the supprasatta sausage in the recipe. Fry it up in a pan and crumble it up before you stir it in.I skip the cake pan and parchment paper and just bake it in a 13 X 9 casserole dish sprayed with cooking spray (you may have too much and need another dish to bake the rest in). Cut in squares and serve with a side salad, if you like.It's yummy hot comfort food like lasagna .perfect for a chilly Autumn day and a dessert pumpkin pie with coffee!Best of all .your house will smell so yummy!Eleanora's Spaghetti PieIngredientsS erves 10 to 121 tablespoon unsalted butter, room temperatureCoar se salt1 pound spaghetti6 large eggs, lightly beaten1 pound mozzarella cheese, shredded (about 4 cups)12 ounces hot soppressata sausage, cut into 1/4-inch dice1 cup (4 ounces) finely grated pecorino Romano cheese1/4 cup heavy cream1 teaspoon dried parsley1/2 teaspoon freshly ground pepper DirectionsPrehe at oven to 375 degrees.with rack in center. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper; set aside. Bring a large pot of water to a boil; add salt. Cook spaghetti, according to package instructions, until al dente. Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and pepper. Stir to combine. Drain spaghetti, and add to the egg-and-cheese mixture; stir to combine. Pour mixture into prepared pan, and cover with aluminum foil. Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more. Transfer to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot. Was this answer helpful?

Wednesday 28 March 2012, 07:07

Post Reply

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Cancel

Naomi

0

 

 

This mushroom soup is raelly simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast. SERVINGS SCALINGOriginal recipe yield: 8 servingsUSMETRI CAbout scaling and conversionsINGR EDIENTS * 2 tablespoons vegetable oil * 4 cups fresh sliced mushrooms * 1 onion, chopped * 1 stalk celery, chopped * 5 cups chicken broth * 1/4 cup uncooked white rice * 3 tablespoons soy sauce * salt and pepper to tasteDIRECTIONS 1. Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes. 2. Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour. 3. Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot. Was this answer helpful?

Friday 30 March 2012, 18:15

Post Reply

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Cancel

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form