6 pumpkin recipes with a Texas twist

The Red Tea Detox

This article first appeared on Texas Highways. Click right here to view the article in its unique format.

Sure, pumpkin pie is tasty, however let’s not restrict the bright-orange gourd to a transient look on the Thanksgiving desk. As these Texas cooks and creators from high eating places and vacationer locations show with their progressive recipes, pumpkin could be spicy, savory, crunchy, and deep-fried, too. Before your ornamental doorstep pumpkins go fully kaput, think about upcycling them into a dish you received’t quickly overlook.

Pumpkin Pozole

In the Hall Arts Hotel, opened in downtown Dallas practically a yr in the past, chef Eric Dreyer places his spin on a favourite Southwestern stew on the restaurant known as Ellie’s. Serve with cornbread or corn or flour tortillas. Serves four.


1 gallon rooster inventory

1 onion, chopped

¼ cup chopped, peeled garlic cloves

1 butternut squash, peeled and chopped

1 kabocha squash, peeled and chopped

four gaujillo chiles

1 jalapeno, chopped

1 cup pumpkin puree

Juice of 1 lime

1 tablespoon Mexican oregano

1 tablespoon olive oil

1/four cup diced nation ham

½ cup corn kernels

¼ cup diced purple onion

¼ cup roasted, peeled, and diced poblano pepper

1 tablespoon diced jalapeno

¾ cup cooked hominy

¼ cup diced yellow tomato

¼ cup diced purple tomato

¼ cup cilantro leaves

1 cup fried tortilla strips

Directions: Heat a little inventory or broth over medium excessive warmth, including onion and garlic, cooking 10 minutes or till translucent. Add squashes, chiles, jalapeno, pumpkin, lime, oregano, and remaining inventory, stir effectively and decrease warmth. Simmer 1 hour; liquid will cut back considerably. Blend elements and go via strainer; discard solids not strained away. Season with additional lime, salt and pepper, as desired and put aside.

In a giant, heavy pot, warmth oil over medium-high flame and sauté ham till browned, about 2 minutes. Add corn, onion, poblano, and jalapeno and sauté three extra minutes. Add hominy and tomatoes, heating via for 1 minute. Add broth and stir effectively. Pour the pozole into 4 bowls and garnish with cilantro and tortilla strips.

Harvest Quinoa Pilaf with Pumpkin

Chef Callie Salls launched her catering enterprise and gourmet-to-go store Meyer & Sage in Fort Worth to accommodate patrons with particular weight loss program wants and everybody who needs recent dishes made with pure, wholesome elements. She updates her menus with seasonal dishes, like this grain-and-vegetable pilaf that pairs effectively with turkey or ham or stuffed into baked acorn squash. Serves 6 to eight.


1 ½ pound sugar pumpkin or butternut squash, peeled, diced in 1-inch cubes

four medium gala apples, unpeeled and diced in 1-inch cubes

1 tablespoon recent sage, minced

2 tablespoons avocado oil

Salt and pepper, to style

6 cups ready quinoa

½ cup pecans, toasted and chopped

½ cup pepitas, toasted and salted

½ cup golden raisins

½ cup dried cranberries

2 cups arugula, optionally available

Sherry Maple Vinaigrette:

2 tablespoons complete grain mustard

2 tablespoons maple syrup

1 orange

1 tablespoon sherry vinegar

1 cup grapeseed or avocado oil

Crushed purple chile flakes, salt, and pepper to style

Directions: Combine pumpkin or squash with apples, recent sage, oil, and salt and pepper to style. Roast at 400 levels for 40 minutes. Toss halfway via, and put again in oven till till golden and tender. In a giant bowl, mix heat roasted combination with ready quinoa, pecans, pepitas, raisins, and cranberries (and arugula, if utilizing). Stir in 1 cup sherry maple French dressing (beneath) and regulate seasonings to style. Serve heat, room temperature, or chilled.

Sherry Maple Vinaigrette: Whisk collectively complete grain mustard and pure maple syrup with juice and zest of 1 orange, sherry vinegar, grapeseed or avocado oil, a sprinkle of crushed purple chile flakes and salt and pepper, to style. Makes 1 ½ cups.

West Texas Crudites with Hokkaido Pumpkin

At Lubbock’s new eating vacation spot is The Nicolett (opening this month), native son Finn Walter serves as chef. To make the most of pumpkin, he presents a sharable vegetable course for fall, starring the Hokkaido pumpkin, which he loves for its versatility, taste, and colour. If that’s not obtainable, he likes substituting delicata squash, which has a related texture. Serves four to 6.


2 Hokkaido pumpkin (additionally known as purple kuri squash) or delicata squash

four tomatillos

1 yellow squash

1 inexperienced zucchini

Salt, to style

½ gallon canola or different frying oil

½ teaspoon salt

⅛ teaspoon baking soda

¼ cup corn starch

¾ cup rice flour

1 egg yolk

1 cup Topo Chico (ice chilly)

Peanut oil

Local pickled greens (optionally available)

¼ cup pepitas

1 teaspoon pumpkin seed oil

Directions: Cut pumpkins in half and scoop out seeds with a spoon, leaving skinny pores and skin of pumpkin intact. Cut every half into 1-inch strips, and reduce strips in half. Remove tomatillo husks; reduce tomatillos in quarters. With a peeler, reduce squash and zucchini into ribbons. Lightly sprinkle salt on greens, cowl, and refrigerate for 30 minutes.

Meanwhile, make tempura batter by combining dry elements in chrome steel bowl. Whisk in egg yolk, adopted by Topo Chico. The combination ought to bubble, creating a mild batter. Refrigerate instantly; maintain chilly till prepared to make use of.

In a heavy-bottom pot, pour oil to a depth of three inches and warmth to 360 to 370 levels. Dredge pumpkin slices in batter and fry. After 1 minute, toss tomatillos in batter and add to the oil. To check doneness, pierce pumpkin and tomatillos with fork; when these pierce simply, greens are able to take away with slotted spoon. Liberally season with salt.

To serve, prepare squash and zucchini ribbons in backside of a medium-size bowl, like a nest. If utilizing pickled greens, high the nest with these, adopted by layers of fried tomatillo and pumpkin slices. Scatter pepitas on high and end with a drizzle of pumpkin seed oil.

Pumpkin Spice Caramel Popcorn

If you go to the Urban Harvest Farmers Market on Saturdays in Houston, you’ll discover this deal with on the market on the Underbelly Hospitality sales space. It’s an addictive snack, and it’s a nice reward, too. The creation comes from Underbelly’s pastry director, Victoria Dearmond. Makes 12 cups.


12 cups popped popcorn

½ cup pumpkin seeds

½ cup unsalted butter

½ cup brown sugar

½ cup sugar

2 teaspoons salt

1 tablespoon honey

three tablespoons mild corn syrup

½ teaspoon baking soda

1 ½ teaspoons pumpkin spice (see beneath)

Directions: Heat oven to 250 levels. Combine popcorn and pumpkin seeds in a well-greased pan with excessive sides so you may stir simply with out making a mess. In medium saucepot, mix butter, sugars, salt, honey and syrup. Whisk over medium-high warmth till melted; cook dinner one other three to five minutes to softly boil. You need this to scent like caramel however not get too darkish. Whisk in baking soda; this makes combination a minimum of double in quantity. Pour over your popcorn and pumpkin seeds, stirring with a rubber spatula to cowl. (If it doesn’t cowl every part, no want to panic, you may assist it alongside within the first stir throughout baking.) Place in oven and bake, stirring after 10 minutes to unfold caramel over all the popcorn. Stir after one other 15 minutes, after which once more after 15 minutes extra, for a complete of 45 minutes. Remove from oven and place on a floor the place it might probably cool rapidly. If it’s crispy, you’re set. If it’s a little chewy, bake a little extra, stirring and checking each 5 minutes till it’s carried out. Sprinkle pumpkin spice mix evenly over combination. Stir once more so it doesn’t clump, utilizing your arms if essential. Once fully cooled, retailer in hermetic containers so it received’t be sticky.

Pumpkin Spice Blend: Combine three tablespoons cinnamon, 1 tablespoon floor ginger, 2 teaspoons nutmeg, 1 teaspoon allspice, and ¾ teaspoon floor cloves. Mix effectively and retailer in hermetic container.

Pumpkin Scones with Maple Glaze

Most of us know the miniscule city of Buffalo Gap, a fast drive south of Abilene, for the Perini Ranch Steakhouse. Now, the hamlet is a good cease for breakfast and lunch at The Gap Café, the place a large bakery case options temptations from the on-site Salty Roan Bakehouse. Here’s a fall providing, excellent for having fun with with a large cup of espresso.


5 cups all-purpose flour

½ cup sugar

four ¾ teaspoons baking powder

1 teaspoon salt

three teaspoons pumpkin pie spice

¾ cup chilly butter, reduce into small cubes

1 cup chopped pecans

1 ½ cups pumpkin puree

three eggs

¼ cup whipping cream, plus additional for brushing

½ cup powdered sugar

2 tablespoons maple syrup

1 tablespoon heavy cream.

Directions: Mix flour, sugar, baking powder, salt, and pumpkin pie spice into a giant bowl. Add butter items to the flour combination and utilizing a meals processor or pastry cutter, combine till texture resembles small pebbles. Stir in chopped pecans. In a separate bowl combine pumpkin, eggs, and whipping cream. Add the pumpkin combination to flour combination. Using your arms (or a picket spoon) stir till all is included—however make certain to not overmix. It received’t come collectively like a batter and can look dry, nevertheless it sticks collectively when pressed. Divide dough into two equal elements and, on a floured floor, press into two circles about 1-inch thick. Transfer to a cookie sheet lined with parchment paper and freeze for 30 minutes. Heat oven to 400 levels. Remove dough from freezer and reduce every circle into 6 giant triangles. Brush with cream and bake for 20 to 25 minutes, till edges brown. Let cool for 10 minutes and drizzle with maple glaze, beneath.

Maple Glaze: In a bowl, whisk collectively powdered sugar with maple syrup and heavy cream. Chill till able to drizzle on baked and cooled scones.

Pumpkin Butter

For greater than 25 years, the Doves Nest in Waxahachie has been a magnet for locals and roadtrippers in quest of lunch with a facet of buying. Among take-home treats are jars of relishes and apple butter, alongside with this seasonal pumpkin butter. Serve it on scorching biscuits or English muffins. Makes four cups.


1 (29-ounce) can pumpkin puree

½ cup darkish brown sugar

½ cup pure maple syrup

1 teaspoon floor cinnamon

¼ teaspoon floor ginger

¼ teaspooon floor cloves

¼ teaspoon floor allspice

¾ cup water

Directions: Combine all elements in a heavy-bottomed saucepan. Bring to a boil, then cut back to low, permitting to softly simmer for 20 minutes and caramelize to a darker rusty-brown colour. Stir each 2 minutes to maintain from sticking. The completed pumpkin butter must be thick and glossy. Cool and switch to Eight-ounce jars. This retains within the fridge for as much as 2 weeks.

Copyright 2020 by KPRC Click2Houston – All rights reserved.

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