I posted this recipe for the first time many years ago and it's still a favorite! Its a quintessential autumn recipe to share or not....
You are welcome to change the cheeses to your preference, but I always go back to traditional Swiss cheeses as I think they really complement pumpkin and it really is a component versus a vessel!
1 5lb-ish PIE pumpkin (do not use jack o lantern type pumpkin)
1 lb. Cheese- 1/2 lb. Gruyere and 1/2 lb. Emmentaler or read above
1 cup heavy cream
1 1/2 cups stock, vegetable, chicken or veal
a generous pinch of freshly ground nutmeg
10 1/4 inch thick baguette slices, toasted until dry and crispy
1 Tablespoon Olive Oil
a pinch of Salt
Remainder of Baguette sliced into 1/2 inch thick slices for eating
Preheat oven to 450 degrees. Cut top off pumpkin and clean out seeds. Sprinkle salt onto inside flesh of pumpkin.
Chop or grate cheeses and set aside. Bake baguette slices until crunchy and golden brown. Mix heavy cream, stock and nutmeg together.
Place pumpkin into shallow roasting dish and layer baguette slices, then cheese, then cream mixture into 2 layers inside pumpkin. You may have baguette left over.
Put pumpkin top back on. Rub exterior of pumpkin with olive oil. Bake 1 hour and 15 minutes until cheese is bubbly and pumpkin is golden brown. Using 2 spatulas, remove from baking dish carefully and place on platter. Serve with additional baguette slices or as a side dish. You'll want to scoop up the roasted pumpkin flesh with all the cheese as you are serving or eating!
Cooler September days get me in the mood to bake a little something that is quick and delicious! This is a lovely focaccia bread that can be served as an appetizer and keeps well for a few days. I like to serve it with Alsatian white wine that is dry, crisp and acidic but still fruity...Riesling or Pinot Blanc.
I love September for it's bounty of vegetables, warm days and the first touches of autumn in the light on on the trees. I still drink rose but can make a Zucchini Gratin on a cool day. Here's my go to recipe....
6 tablespoons butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup unseasoned bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F.
Melt the butter in a large saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 9 X 9 inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
I've also made this with cauliflower successfully. It freezes quite well if you don't mind the vegetables disintegrating a bit and I warm it straight from the freezer in a 350 degree oven for about 40 minutes. I serve it alongside most any meat dish, but I think it works really well with grilled italian sausages and a fresh green salad.
It seems hard...you couldn't be further from the truth. Enjoy my go to recipe and open up a bottle of Sparkling something..."Champagne is always a good idea"
1 XL egg
4 XL egg yolks
1/2 Cup sugar
3 cups Heavy Cream
1 teaspoon vanilla extract or 1/2 vanilla bean
1 Tablespoon orange liquer; I like Grand Marnier or Cointreau
Preheat oven to 300 degrees. Fill a 9X13 pan halfway with water and place in oven to preheat as well.
In a small saucepan, combine cream and vanilla over medium heat and scald. Remove from heat and set aside
In a large measuring cup (easier for cleanup later! I use a 4 cup) add egg, egg yolks and sugar. Whisk until pale and thick.
Add a small amount of cream to egg mixture and whisk until combined, this "tempers" the eggs. Add remainder of cream and whisk until totally combined.
Pour into 6 6 ounce ramekins and place into hot water bath.
Bake 35-40 minutes until custard is set in middle.
Chill 2 hours. Sprinkle 1 Tablespoon of sugar on top of each custard and melt with a small torch or place under broiler until melted and caramelized.
It's steamy in Michigan this time of year. Summer is winding down even if the temperatures and humidity are not. I love drinking white wine with all the garden fare and grilled meats. I tend to prefer something a tad quirky, simply because life is short and there are so many great wines out there! Here's a couple of my picks for August.
I'm Erika Aylward, co-founder of The Boulevard Market. I love to share our love of food, wine and travel. I also enjoy giving an insider look at the foods we produce at The Market and the current situation in Tecumseh, Michigan!