1565 Pumpkin

Well, Halloween is almost but almost upon us, and as usual, this is the one time of year that pumpkins are common in this corner of the world.

Last year, aside from making heaps of pumpkin fritters, I was able to cure and store several whole pumpkins for use later in the year. This year, due to space constraints, I won't be able to keep whole pumpkins, so was wondering what other ways there might be to preserve them?

For instance, can I make pumpkin puree and freeze this to use in soups and baking later in the year? Also, is it possible to preserve pumpkin cubes in sugar or salt?

Any ideas?

Category
Food & Drink

Submitted by Anonymous (not verified) on Tue, 10/11/2005 - 11:02

You can bake the pumpkin in the oven and when its cooked you can freeze it. it is delicious to make risotto, or pumpkin cake!

Paola

Submitted by Anonymous (not verified) on Tue, 10/11/2005 - 11:09

[QUOTE=latoca]You can bake the pumpkin in the oven and when its cooked you can freeze it. it is delicious to make risotto, or pumpkin cake!

Paola[/QUOTE]

Thank you!

Would you have a recipe for pumpkin cake?

Submitted by Anonymous (not verified) on Tue, 10/11/2005 - 11:28

This is one of the many versions:

INGREDIENTI Q.TA'
Mele rosse tipo deliziose 300 g.
Zucca gialla 300 g.
Zucchero semolato 75 g.
Cioccolato fondente amaro 50 g.
Amaretti 50 g.
Fichi secchi 40 g.
Uvetta sultanina 20 g.
Uova n° 1
Cacao amaro q.b.
Rum q.b.
Cognac q.b.
Limone n° 1
Vanillina q.b.
Burro q.b.
Farina gialla finissima q.b.
Latte q.b.
Sale q.b.

Mettere ad ammorbidire l'uvetta in acqua calda. Sbucciare le mele, tagliarle a metà pulendole all'interno, ed affettarle finemente dentro un tegamino. Unire la metà dello zucchero e tre cucchiai di acqua, mescolare e cuocere per circa 15 minuti, finché non si cuociano senza disfarsi. Tagliare a fettine la zucca ben mondata, metterla in una casseruola, cospargerla con il restante zucchero, unendovi anche due cucchiaiate di latte. Cuocere sempre per 15 minuti. Mescolare le mele alla zucca cotta, aggiungendo il cioccolato tagliuzzato, gli amaretti sbriciolati, l'uvetta ben strizzata dall'acqua, i fichi tagliati a pezzettini, mezzo cucchiaino di cacao amaro, poca scorza di limone grattugiata, mezza bustina di vanillina, un pizzico di sale, un cucchiaio di Rum ed uno di Cognac, mescolando di continuo. Sbattere in un piatto l'uovo intero ed unire al composto. Imburrare una tortiera da 22 cm. e cospargerla di farina gialla, eliminando l'eccedenza. Versarvi il composto, sbattere il tutto per omogeneizzare il tutto, ed infornare in forno caldo a 160° per circa un'ora in maniera che la torta si rassodi e si asciughi. Lasciare raffreddare prima di servire.

But my own recipe, which is really my grandma's is a bit different.
500gr of pumpkin (the yellow dry one, not the orange watery one)
1 apple
4 amaretti
2 eggs
50gr cocoa powder
100 gr sugar
rum and other liquors you might like, the more, the better
vanilla

cut the pumkin into pieces, add some milk and cook until sooft. make a pure. add all the other ingredients. Bake it in a preheated oven at 180 degrees for 1 hour or until is dry.

best eaten the day after.

It is tipical cake from monferrato, it is not easy to find a good one...

good luck!

Paola

Submitted by Anonymous (not verified) on Tue, 10/11/2005 - 11:36

Thanks!

Will translate and give it a go.

Submitted by Anonymous (not verified) on Wed, 10/12/2005 - 05:06

I wrote a recipe in english too, so there is no need to translate ( a part from Italian English to proper English!!!)

Paola

Submitted by Anonymous (not verified) on Wed, 10/12/2005 - 05:18

[QUOTE=latoca]I wrote a recipe in english too, so there is no need to translate ( a part from Italian English to proper English!!!)

Paola[/QUOTE]

Sorry, I spotted that after I printed it off. Looks really good!