It's Fall . . . the season of pumpkins and delicious recipes

Article courtesy of Kristina Vanni, host of {BetterRecipes.com}

With the coming of fall our thoughts turn to pumpkins. Those lush, orange objects are more than just Jack O’ Lanterns for Halloween.  One pumpkin can create several meals making it not only a multipurpose ingredient but a cost-efficient and nutritional powerhouse. “Whether you purchase canned, make your own puree, there are so many ways to use this most versatile squash,” explains Chef Kristina Vanni. “Pumpkins can be turned into soups, casseroles, side dishes, breads, cakes, cookies, pies, and preserves. In addition to its wonderful flavor, pumpkin brings a host of nutrients to the table, particularly Vitamin C, beta-carotene, and potassium.” 

photo courtesy of Whole Foods Market

 

As a chef, Kristina Vanni is known for her "Easy, Elegant, and Everyday" approach to cooking. Her recipes are approachable but have "that certain something" that makes them unique and special.  She is the food writer and on-camera talent for BetterRecipes.com (part of the Meredith Corporation Food Sites). As we head into fall, Kristina shows home cooks how to take a single pumpkin and transform it into a fabulous, affordable fall meal.

 

“You won't believe how easy it is to make your own fresh pumpkin puree and use it in delicious recipes that everyone will love. The dishes I have created here offer a new way to enjoy the entire pumpkin, all the way down to the seeds! “ 

 

Once you buy your pumpkin, Kristina has these time-saving tips on how to get the most out of your pumpkin:

 

How to Cook a Fresh Pumpkin

Start with small pumpkins, about 2-3 pounds. The smaller pumpkins are not only easier to handle, they are sweeter in taste. First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel. Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits. Now you are ready! Here are some easy options on how to cook the pumpkins chunks. Use whatever method is best for you.   

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Embrace Fall with Delicious Comfort Food from the Middle East

Lebanese chef Joumana Accad blends traditions and
seasonal ingredients to create bountiful fall recipes

With shorter days approaching, hours spent by the barbecue are coming to a close. Summer vacation may be over, but the comfort food of fall is just around the corner. Beat the end-of-summer blues with the warmth of simmering spices and comforting flavors. To celebrate fall Chef Joumana Accad joins us with a recipe for Apple Dumpling with Fig Jam . . .

8 servings

from Joumana Accads . . . An apple covered in pie dough is not a Middle Eastern tradition; it is something I discovered in the South. I stuffed the apple with a Lebanese/Levantine fig jam [made from dried figs, anise, sesame seeds, and walnuts], which can be bought at stores specializing in Middle-Eastern or ethnic foods, or made at home quite easily (see following recipe). The apple peels can be recycled into apple-flavored syrup which can be used over several days and stored in the refrigerator.

For the crust:
2 1/2 cups of flour
1 cup of softened butter
1 egg yolk (from a large egg)
1 or 2 Tablespoons of cream
3/4 cups of powdered sugar
1 teaspoon of vanilla or rose water or orange blossom water

For the apples:
8 small apples of similar size
8 tablespoons of fig jam
8 pats of unsalted butter

For the fig jam:
The fig jam can easily be made instead of being store-bought and will last several months. To sum it up, here is what you will do: You will cook cut-up figs in a simple anise-scented  sugar syrup along with some walnuts, until the figs are totally imbibed with the syrup; you will “finish” it off with a swirl of toasted sesame seeds and a dash of mastic (optional).

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