Classic Cooking | October is for the Pumpkins

CLASSIC COOKING October is BY BARBIE BUTZ for the Pumpkins

For me, October means pumpkin time. As a child, I could hardly wait to go with my mother to pick out our pumpkins for Halloween. As I grew older, pumpkins were not only orange and round but other shapes and colors. Now there are huge pumpkin patches decorated for Halloween, making the choosing of a pumpkin an even more exciting experience.

Today cookbooks and magazines offer recipes using fresh or canned pumpkin for not only pies but a variety of dishes, including cakes and stews. I find it fun to be creative and come up with ways to use pumpkins as containers for serving.

The following recipe does just that and adds to the flavor of the contents at the same time. This recipe was found in a copy of my Junior League of Pasadena cookbook titled California Heritage Continues.

Ingredients BEEF PREPARATION 3 tablespoons oil 21⁄2 pounds beef stew meat, cut in 11 2-inch cubes 1 large onion, chopped 2 large garlic cloves, minced 2 large tomatoes, seeded and chopped 2 large red bell peppers, seeded and chopped 1 teaspoon salt 1⁄3 teaspoon black pepper 1 teaspoon sugar 1 teaspoon cinnamon 1cup dried apricots 1 cup raisins 2 medium sweet potatoes, peeled and diced 2 cups Beef Stock 1⁄4 cup dry sherry 1 cup corn kernels, fresh or frozen Minced fresh parsley, for garnish

PUMPKIN PREPARATION 1 large pumpkin 2-3 tablespoons melted butter.

Ingredients 3 tablespoons butter 1 onion, chopped 11⁄2 tablespoons flour 1 tablespoon curry powder 4 cups Chicken Stock 41⁄2 teaspoons chopped crystallized ginger 1 tablespoon fresh lemon juice 11⁄2 cups pumpkin purée 3 tart apples, peeled, cored, and chopped 1⁄8 teaspoon cinnamon 1-2 tablespoons brown sugar

Autumn Beef in a Pumpkin

Directions Heat 2 tablespoons of the oil over medium-high heat in a 4-quart flameproof casserole. Brown the meat in batches, transferring to a bowl when brown. Add the remaining tablespoon of oil to the pan and sauté the onions and garlic until translucent. Return the meat to the pan and add remaining ingredients except for the sherry, corn, and parsley. Bring the stew to a boil, cover, and simmer over low heat for 11⁄2 hours or until the meat is tender. (Stew may be prepared to this point and frozen. Thaw and continue beginning with pumpkin preparation.)

While stew is simmering, prepare the pumpkin. Cut the top of the pumpkin off and remove the seeds and stringy membrane. Brush the inside of the pumpkin with melted butter and set aside. When meat is tender, preheat the oven to 325 degrees. Stir the sherry and corn into the stew. Carefully pour the stew into the pumpkin shell and place in a shallow baking pan. Bake uncovered, for 1 hour or until the pumpkin is tender. Remove from the oven and garnish with parsley. Serve the stew from the pumpkin, scooping out some of the pumpkin with each serving. Serves 6-8

Note: Place pumpkin on a Black tray or large plate to carry out the Halloween theme and avoid “drips” as you serve the stew. Or use a tray covered with artificial fall leaves for the same purpose.

Pumpkin Soup with Ginger

Directions Melt the butter in a large saucepan. Sauté the onions until soft. Add flour and curry powder, and cook for 2 minutes. Slowly add 2 cups of the Chicken Stock, stirring constantly. Blend in the ginger, lemon juice, pumpkin purée, apples, and cinnamon. Simmer, uncovered, for 10 minutes. Purée in small batches in blender or food processor. Return to saucepan and slowly add remaining stock until desired thickness is attained. Add brown sugar to taste.