Table Talk
Pumpkin
Part of the fun of eating seasonally is looking forward to foods and flavors that are associated with a particular time of year. In the summer, we eat gazbacho, for instance, not because we can't make it in winter, but because it is a perfect taste on a hot day. Such is the case with pumpkin. When leaves start falling and the nights are cold, it's pumpkin time. Canned pumpkin is available year round, of course, but it's really a flavor for autumn. And by then, I am hungry for it. Inevitably, I buy a large can of pureed pumpkin to indulge my craving and after making my favorite pumpkin cookies, my craving is satisfied...and I'm left with several cups of pumpkin sitting in my refrigerator, waiting to spoil and be tossed. It's the same at Thanksgiving. One pie, half of a large can of pumpkin. This year, I was determined to use it all. Instead of regular cornbread, last night I made pumpkin cornbread to eat with our chili blanco. And this morning, I made pumpkin waffles. Both were big hits with the fam. In case you need a way to use the rest of your pumpkin, try one of these:
Pumpkin Cornbread
1/2 cup unbleached flour
1/2 cup whole wheat flour
1 cup cornmeal
1 tablespoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 teaspoon salt
1 cup pumpkin puree
2/3 cup brown sugar
2 eggs
1/4 cup butter -- melted
1 tablespoon molasses
1/2 cup buttermilk
Preheat oven to 400. Grease 9" x 9" pan. Combine dry ingredients in a small bowl. Mix together pumpkin, brown sugar, eggs, molasses and buttermilk. Add dry ingredients and whisk to combine. Spread batter evenly in pan. Bake about 20 minutes, or until top is golden and toothpick inserted in center comes out clean. Serve warm.
Pumpkin Waffles
1 c buttermilk
1/2 c. pureed pumpkin
1 egg
2 T. melted butter
1 c. unbleached flour
3/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ginger
Preheat waffle iron. Combine wet ingredients in large measure cup. In a separate bowl, combine dry ingredients. Carefully add dry ingredients to wet ingredients, whisking to combine. If the batter is too thick, add 1 tablespoon of milk. Spray hot waffle iron lightly with cooking spray. Pour in batter, close and cook about 3 minutes, or according to your waffle iron directions.
Recipes by Barb McKay
