Column from October 14, 2010

Preparing fresh pumpkin for baking

Last weekend, we took a trip to Peshastin, Washington, to visit relatives. It was great fun and it gave us a chance to do a little sightseeing.

This is a nice time of year to take a road trip. Harvest is going on for a variety of crops and when you pass the fruit stands, you’ll see lots of bright orange pumpkins piled up for the holidays.

It won’t be long before you’ll start seeing jack-o-lanterns on doorsteps in preparation for Halloween. When you scoop out the insides, do you throw it away or do you use it for cooking?

I’ve done both in the past and fresh pumpkin does, indeed, make the best pies and other desserts.

A medium-sized pumpkin, which will weigh about four pounds, will yield about a cup and a half of mashed pumpkin.

To prepare fresh pumpkin, cut the pulp into chunks and place in a saucepan. Cover with water and bring to a boil. Cook until the chunks are tender.

Let cool and puree or mash. Refrigerate for up to three days or freeze for later use.

This puree can be used in any recipe that calls for canned pumpkin, so you don’t have to look for special recipes.

Halloween is on a weekend again this year, so kids will have a little more time to dress up. That also means they can have an early dinner before heading out the door to trick-or-treat.

When they get back, have this recipe ready for them to enjoy. Instead of loading up on candy, this cake can be made with that fresh pumpkin you’ve prepared. And remember, if you’d rather use canned, that’s OK, too.

Sour cream pumpkin cake

Streusel:

1/2 cup packed brown sugar

Personal chef offers fresh flavors for Thanksgiving

Personal chef Jeremy Hanlon says Thanksgiving is all about serving what's freshest and in season.

"If you pay attention to those two elements, you don't have to do a lot to create a dish. You just have to pull out the natural flavors of the ingredients," he says.

If you want to try any of the recipes given here for this holiday meal, Hanlon suggests sticking with your family's traditional recipes and choosing one or two of his to add something new to the table.

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 teaspoons butter or margarine

Cake:

3 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups granulated sugar

1 cup (2 sticks) butter or margarine, softened

4 large eggs

1 cup pure pumpkin

8 ounces sour cream

2 teaspoons vanilla extract

Glaze:

1-1/2 cups sifted powdered sugar

2 to 3 tablespoons orange juice or milk

Preheat oven to 350 degrees. Grease and flour 12-cup Bundt pan.

For streusel: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

For cake: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

To assemble: Spoon half of batter into prepared pan. Sprinkle streusel over batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with glaze.

To make glaze: Combine powdered sugar and orange juice or milk in small bowl; stir until smooth.