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Wednesday, Oct. 14, 2009

It's time to get serious about pumpkins

"Pumpkin," other than being my preferred term of endearment for our children, is the most valuable player in my fall cooking.

It is remarkably adaptable; it's delicious in baked goods, pastas, soups and pancakes, and is rich in beta carotene and vitamin C.

Affordable, accessible and nutritious, this squash-like fruit is so much more than doorstep decor.

It's time for a pumpkin revolution, my friends.

Many Americans have a narrow pumpkin palate, limited to an annual serving or two of Aunt Maxine's pumpkin pie during the holidays.

For the rest of this month, turn to this column for contemporary ideas for using a traditional American ingredient.

For those of you who love pumpkin, hallelujah!

You're in good hands!

And, for those of you who don't, prepare to be converted.

You're about to have a change of heart.

As I contemplate my collection of pumpkin recipes, I can't help but remember one of my favorite childhood poems, "When the Frost is on the Punkin" by James Whitcomb Riley.

The poem elicits a strong sense of appreciation for fall and all the things related to growing up in the country when the seasons begin to change.

I memorized it in the fifth grade, I think, and it's never left my mind.

The first paragraph screams of autumn so profoundly -- to the point that you can almost smell the mulling spices. I wanted to share it with you because it strikes such a sentimental chord in my soul:

HEN the frost is on the punkin and the fodder's in the shock,

And you hear the kyouck and gobble of the struttin' turkey-cock,

And the clackin' of the guineys, and the cluckin' of the hens,

And the rooster's hallylooyer as he tiptoes on the fence;

O, it's then's the times a feller is a-feelin' at his best,

With the risin' sun to greet him from a night of peaceful rest,

As he leaves the house, bareheaded, and goes out to feed the stock,

When the frost is on the punkin and the fodder's in the shock.

Surely you understand by this point, that I'm serious about pumpkins, and can't wait to share some great recipes with you!

The following recipe comes from a contributor to a fantastic new cooking Web site, www.tastykitchen.com.

I love the combination of pumpkin and chocolate, and this recipe hosts the duo of flavors just perfectly.

I did not add ginger or nutmeg when I made the frosting, but feel free to do as the recipe suggests, if you like those flavors.

Amanda De Jager Friedman owns the Piano Caffe in Merced.

RECIPE:

Chocolate Muffins with Pumpkin Frosting

(adapted from www.tastykitchen.com)

Muffin ingredients:

2 cups all-purpose flour

1 cup cocoa (I prefer Dutch process cocoa)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 sticks (1 Cup) unsalted butter, room temperature

3 cups sugar

5 whole eggs

2 teaspoons vanilla extract

1 cup buttermilk

Pumpkin frosting ingredients:

1 stick butter, softened

8 ounces, weight cream cheese

3 1/2 cups powdered sugar

1 teaspoon vanilla

1 1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/2 teaspoon nutmeg

1/2 cups pumpkin puree

Preparation instructions

Directions for muffins/cake:

Preheat oven to 325°F. Grease muffin pans or line with paper liners.

Sift together the flour, cocoa, baking powder, baking soda and salt.

In a separate bowl, cream the butter, then add the sugar and beat until fluffy.

On medium speed, add one egg at a time to the butter sugar mixture. Don't over-beat, just mix enough to blend well.

Add vanilla and mix.

Alternate adding flour/cocoa mixture and buttermilk until combined. Mix well on medium speed for about 30 seconds until smooth.

Fill muffin tins halfway.

Bake at 325° F for 15 to 18 minutes or until a toothpick inserted comes out clean. Be VERY careful not to over-bake these.

Let muffins cool in the muffin pan for about 2 minutes and carefully remove to cool on a rack. (Go ahead and eat one while they're hot. You need to test it, anyway.)

(Note: This cake recipe also works well for 2 loaf pans. Split batter between 2 greased loaf pans and cook for approximately 65 minutes at 325° F or until a toothpick inserted in the middle comes out clean.)

Pumpkin frosting directions:

In a bowl, beat butter and cream cheese together until smooth.

Add all other frosting ingredients and mix together on medium speed. Add more powdered sugar or cream cheese for a thicker consistency if desired.

Note: this frosting is also delicious on cinnamon rolls!