Harvest Recipes - We Really Should Have a Fandom Cookbook

[teddy_radiator]

kellychambliss asked me to post the recipes from my party last night, so here they are.



Sorry that I didn't include pics. I am not the best photographer at the best of times, but I can't photograph food for toffee.

Apple Cranberry Chutney Recipe

INGREDIENTS

• 2 good cooking apples (2 cups, peeled and chopped)

• 1 cup fresh or frozen cranberries or one 5 oz bag of Craisins (use no more than 1/3 cup sugar)

• 1/2 cup chopped onion

• 1/4 cup cider or balsamic vinegar

• 1/3 to 1/2 cup of brown sugar

• 1 Tbsp orange zest

• 1 Tbsp freshly grated ginger or 1/2 tsp ground ginger

• 1 1/2 teaspoon cinnamon

• Small pinch of ground clove

METHOD

Put all ingredients into a medium saucepan. Bring to a boil, reduce to a low simmer. Cover and cook for 20 minutes. Uncover and cook for a few minutes more, to reduce any remaining liquid.

Refrigerate up to 2 weeks.

Curried Parsnip and Pumpkin Soup

INGREDIENTS
1 heaped tsp/5ml+ coriander seeds

1 heaped tsp/5ml+ cumin seeds

6 whole cardamom pods, seeds only

1-1/2 oz/40gm butter

1 tsp/5ml oil

2 medium onions, chopped

2 cloves garlic, minced

1 heaped tsp ground ginger

1tsp/5ml tumeric

1 lb/500 gm young parsnips
1 ib/500 gm fresh pumpkin (do not use canned for this)

2 pints/1.2 ltr vegetable or chicken stock

Salt and pepper

1 medium cooking apple

Whipping cream, to serve
METHOD

Heat a small sauté or frying pan and dry roast the coriander, cumin and cardamom seeds to draw out their flavour. After 2-3 minutes, they will change colour and start to jump in the pan. Place them in a mortar and grind them finely. Heat the butter and oil in a large pan until the butter begins to foam; then add the onions and cook for two minutes. Add the garlic and cook for another minute, then add the crushed spices, the ginger and turmeric, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips and pumpkin into 1 inch cubes. (I just had equal weight of parsnips and pumpkin, but the pumpkin was in long 'ribbons', where I'd scooped it from the fresh pumpkin.)

Add the parsnips and pumpkin to the pan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for one hour without putting on a lid. When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible, or use a food processer then sieve, squashing the ingredients through using a bowl or ladle. Return the pureed soup to the pan and taste to check the seasoning. When you are ready to serve, gently reheat just to simmering point. Then grate the peeled apples into it and barely simmer for 3-4 minutes. Swirl in the cream and serve.

Pumpkin Cornbread
This recipe is a bit of a cheat, but they tasted awesome.
INGREDIENTS
2 Pkggs Jiffy Cornbread mix
2 eggs
1/3 to 1/2 cup cream
1 small can packed pumpkin
METHOD
Mix ingredients together thoroughly. Spoon into muffin tins and bake according to package instructions.

Comments

[irishredlass.livejournal.com]

One of these days I am going to have to try eating something pumpkin that is not bread, bar or pie; because I despise all of them.

Perhaps soup???

I am just not sure.

[teddyradiator.livejournal.com]

Well, this soup was originally made with just parsnips, and it is delicious that way as well. The real kicker is the apple that you grate in at the end. It tastes phenomenally like gruyere cheese!

The pumpkin in the cornbread just makes it nice and moist and a pretty colour. You can taste the pumpkin a little, but it's more a textural thing to me.

[lemonade8.livejournal.com]

I've had pumpkin soup that was really nice. My mother made it. It was savory, not sweet.

[alienor77310.livejournal.com]

Also, try pumpking without pumpkin spice. In the part of France where I grew up, there was a traditional pumpkin pie with bitter almond flavouring. Lovely.

[irishredlass.livejournal.com]

When it comes to pumpkin pie and the like it is really the texture I cannot stand

[kitkat71483.livejournal.com]

I'm in the same boat - either bread, bar or pie. Soup, sounds intriquing!

[lemonade8.livejournal.com]

These sound delicious.

[delphipsmith]

The soup looks great except at what point do you add the pumpkin? It says fresh pumpkin so I'm assuming you have to cook it somehow/at some point -- do you put it in at the same time as the parsnips?

[irishredlass.livejournal.com]

It is my guess from her comment of it originally being only a parsnip soup that you would add the parsnips and pumpkin together.

[kittylefish.livejournal.com]

hmm. well the soup sounds yummy, but i find myself unlikely to deal with fresh pumpkin - it seems too labor intensive, lol. the pumpkin cornbread, otoh, will definitely happen.

[kellychambliss.livejournal.com]

Thank you, Teddy! These sound great. My partner makes great soups, and I think she'll do well with this one. I second delphipsmith's question, though -- when do you add the fresh pumpkin?

[irishredlass.livejournal.com]

It is my guess from her comment of it originally being only a parsnip soup that you would add the parsnips and pumpkin together.

[teddyradiator.livejournal.com]

My apologies - I forgot to tell you. This was originally just parsnip soup, but the pumpkin is added at the same time. I'll edit the recipe to reflect this. Sorry about the confusion.

[kellychambliss.livejournal.com]

Thanks! That makes sense, of course. (Sadly, I'm not much of a cook; the recipes go to my partner, who would have figured it out at once.)

[dyni.livejournal.com]

Yummy pumpkin soup variation with lovely spices! Certainly going to try that one :))

[stgulik.livejournal.com]

Thank you for sharing! Can't wait to try these.

[snapefan520.livejournal.com]

Those look delish!

We need an SSHG cookbook...so many of you can cook! 'Recipes that ensnare the senses', lol.