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PUMPKIN HORSESHIT

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So appealing.

Pumpkin popovers:

1 cup pumpkin

1/4 tsp nutmeg

1/2 tsp salt

2 Tbsp grated Parmesan

1/2 tsp snipped chives

3 leaves sage

1 cup whole milk

2 eggs

1 cup flour

1 Tbsp + 2 Tbsp melted unsalted butter

Cooking spray

Makes 14 popovers

1. Blend the milk, eggs, pumpkin, 1 Tbsp melted butter until well blended and frothy. 

2. Add the flour, salt, nutmeg, herbs, and cheese and mix well.

3. Preheat the oven to 450 degrees. 

4. Put the muffin tins into the oven for 2 mins to warm. Remove from oven and divide the remaining 2 Tbsp of melted butter between the cups. 

5. Spray the inside of the muffin cups with cooking spray.

6. Fill the muffin cups with batter (fill each about halfway)

7. Bake the popovers for 15 minutes. Do not open the oven door.

8. Turn the heat down to 350 degrees and bake for another 15 minutes. 

9. Remove popovers and pierce the bottom with a knife to allow steam to escape.

These came out more like crustless pumpkin pies surrounded in a slightly crackly cheese crust. Yummy but not very airy or popover-like.

Pumpkin carbonara:

Cook 1 package ramen (using a broccoli-and-oyster-flavored Chinese brand, I think, but it tastes just like plain ramen) in salted water, without any additional flavorings. Or substitute regular pasta like a normal, classy person.

In the meantime, heat about 1 Tbsp butter in a cast-iron skillet till it starts to brown. Add 3 fresh sage leaves, snipped, and 2 garlic cloves, chopped. Cook till the garlic is starting to brown, then add about 1/2 can pumpkin puree. Stir. Grate in about 1 Tbsp Parmesan, season with salt, black pepper, and nutmeg. 

Drain the pasta, add it to the pumpkin stuff with a splash of the pasta water, stir together, break 2 eggs over it and stir them in, cooking till the eggs are pretty much solidified.

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Written by orata

October 15, 2013 at 2:17 pm

Posted in Uncategorized

Tagged with , , ,

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