This page contains a Flash digital edition of a book.
OKLAHOMA EAT S


Make your holida Pumpkin Ravioli O Pumpkin Roll Curried Pumpkin Soup


ne of the best buys in the grocery store at this time of year is pumpkin. And pumpkin isn’t just for pies and jack-o’-lanterns. It can be used in numerous baked goods, pastas, drinks, desserts and more. While you can buy it in a can, it’s cheaper to buy it fresh when it’s in season. For instructions on how easy it is to make your own homemade pumpkin puree to use in delicious recipes, check out Oklahoma Living’s Facebook page at www.facebook.com/ OklahomaLivingMagazine. Whether you use fresh or canned pumpkin, here are few recipes to help you take advantage of pumpkin this fall. - Laura Araujo


Curried Pumpkin Soup Serves 4 2 . . . . . . . . . . . . . . . . . . .carrots, peeled 1 . . . . . . . . . . . . . . . . . . .small onion 1. . . . . . . . . . . . . . . . . . . .stalk celery 1 . . . . . . . . . . . . . . . . . . .apple, peeled 3 . . . . . . . . . . . . . . . . . . .cloves garlic 2 T . . . . . . . . . . . . . . . . .olive oil 1. . . . . . . . . . . . . . . . . . . .small potato 1 quart . . . . . . . . . . . . . .chicken stock 3 ½ cups. . . . . . . . . . . . .pumpkin puree (1 - 29 oz can) ½ cup . . . . . . . . . . . . . . .heavy cream 1 T. . . . . . . . . . . . . . . . . .yellow curry powder salt and pepper


Chop the carrots, onion, celery and apple. Mince the garlic. Place the olive oil in a large pot and add the carrot, onion, celery, apple and garlic. Cook over low heat, stirring occasionally, until the vegetables and apple are soft, about 15 minutes. Meanwhile, peel and chop the potato. Once the vegetables are cooked, add the chicken stock, pumpkin puree and potato to the pot. Cover and cook for about 15 minutes, until the potato is soft. Transfer the soup to a food processor or blender in batches and puree. Return the soup to the pot and add the heavy cream, curry powder and salt and pepper to taste. This produces a thick soup. For a thinner soup, omit the potato.


Pumpkin Ravioli


Yields approximately 2 dozen ravioli 1 T . . . . . . . . . . . . . . . . .olive oil 4 oz . . . . . . . . . . . . . . . . .Italian sausage ¼ cup . . . . . . . . . . . . . . . chopped onion 1 cup. . . . . . . . . . . . . . . .pumpkin puree ¼ cup. . . . . . . . . . . . . . .parmesan cheese ¼ t . . . . . . . . . . . . . . . . . .black pepper 1 . . . . . . . . . . . . . . . . . . . package wonton or egg roll wrappers (often found in the produce department of the market)


To make the fi lling for the ravioli, add the oil, sausage and chopped onion to a skillet. Cook over medium heat, breaking the sausage apart as it cooks. Once the sausage and onion are fully cooked, place them in medium bowl. Mix in the pumpkin puree, the parmesan cheese and the pepper. Use a biscuit cutter or round cookie cutter to cut 48 circles from


26 OKLAHOMA LIVING


the wonton or egg roll wrappers. (If you don’t have a round cut- ter, use a knife or ravioli cutter to cut squares and make square ravioli.) Place 24 of the pasta circles on a baking sheet. Place 1½ teaspoons of fi lling in the center of each circle (adjust the fi lling quantity depending on how large your circles are). Dip your fi n- ger into a bowl of water and moisten the edges of the ravioli, one at a time. Place a pasta circle on top of the fi lling and pinch the edges of the ravioli together.


To cook, drop the ravioli into boiling water and cook for 3-4 minutes, until the ravioli fl oat to the top. Boil the ravioli in batch- es so the pan is not overcrowded. Serve with marinara sauce. Un- cooked ravioli can be frozen. Place the baking sheet in the freezer. Once frozen, move the ravioli to storage bags or containers.


Spiced Pumpkin Latte Serves 1 1 T . . . . . . . . . . . . . . . . .pumpkin puree 1 T . . . . . . . . . . . . . . . . .sugar 1 T. . . . . . . . . . . . . . . . . .water ¼ t . . . . . . . . . . . . . . . . . .pumpkin pie spice 1 . . . . . . . . . . . . . . . . . . .shot espresso or 1 cup strong coffee ½ cup . . . . . . . . . . . . . . .milk, heated whipped cream (optional)


In a microwave-safe coffee mug, mix the pumpkin puree, sugar, water and pumpkin pie spice. Heat in the microwave until it’s hot—about 20 seconds. Add the espresso or coffee and stir to combine it with the pumpkin mixture. Top with heated milk, whipped cream and a sprinkle of pumpkin pie spice.


Pumpkin Roll with Ginger-Cream Cheese Filling Yields 1 pumpkin roll For the roll: Powdered sugar for dusting a towel ¾ cup . . . . . . . . . . . . . . .fl our 1 t. . . . . . . . . . . . . . . . . . .baking soda 1 t. . . . . . . . . . . . . . . . . . .pumpkin pie spice 3. . . . . . . . . . . . . . . . . . . .room-temperature eggs 1 cup. . . . . . . . . . . . . . . .sugar ⅔ cup . . . . . . . . . . . . . . .pumpkin puree


For the fi lling: 1. . . . . . . . . . . . . . . . . . . .8 oz package cream cheese, softened 2 T. . . . . . . . . . . . . . . . . .butter, softened


½ cup . . . . . . . . . . . . . . .powdered sugar ½ t. . . . . . . . . . . . . . . . . .vanilla extract 1 T. . . . . . . . . . . . . . . . . .crystallized ginger, minced ½ cup . . . . . . . . . . . . . . .walnuts, chopped (optional)


Preheat the oven to 375. Line a 10 x 15 baking sheet or jelly roll pan with parchment. Grease and fl our the parchment and sides of the pan. Lay a kitchen towel out on the counter and sprinkle it with powdered sugar. In a small bowl, sift the fl our, baking soda and pumpkin pie spice together. In a large bowl, beat the eggs with an electric mixer on high until thickened, about fi ve minutes. Continue to mix, adding the sugar and the pumpkin gradually. Turn the mixer off and add the fl our mixture, folding it in gently until just combined. Pour the batter onto the prepared pan and bake for 12-15 minutes, until the cake springs back when you touch it. Run a small knife around the edge of the pan to loosen the cake. Immediately fl ip the cake onto the kitchen towel and re- move the parchment. Starting with the narrow end of the cake, gently roll the cake and the towel up together. Cool the rolled cake on a baking rack for about 45 minutes. While it’s cooling, prepare the fi lling. To a medium bowl, add the cream cheese, butter, sugar and vanilla. Beat with an electric mixer until smooth. Stir in the ginger and nuts. Once the cake is cool, unwrap it and spread the cream cheese fi lling onto it. Roll the cake back up – without the towel this time. Cover the pumpkin roll with plastic wrap and chill for at least an hour. If desired, sprinkle the outside of the roll with powdered sugar before serving.


Pumpkin Swirl Cheesecake Bars Yields 2 dozen small bars For the pumpkin topping: ½ cup . . . . . . . . . . . . . . .pumpking puree 2 T . . . . . . . . . . . . . . . . .sugar ¼ cup . . . . . . . . . . . . . . .water 1 t. . . . . . . . . . . . . . . . . . .pumpkin pie spice


For the crust: ½ cup . . . . . . . . . . . . . . .walnuts or pecans 18. . . . . . . . . . . . . . . . . . .whole graham crackers 1 . . . . . . . . . . . . . . . . . . .stick butter, melted ¼ cup . . . . . . . . . . . . . . .brown sugar


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84