Steamed Pork and Pumpkin Dumplings

The original recipe calls for steamed dumplings with homemade wrappers. I turned these into pot-stickers using this recipe. You could also use store-bought wrappers. The recipe below is only for the filling. The original recipe calls for finely chopping the pumpkin and boiling it. To simplify, I used pumpkin puree.

Two years ago: Slow-Braised Pork with Grapes and Balsamic

Steamed Pork and Pumpkin Dumplings (from Land of Plenty)

Ingredients
150g pumpkin puree
lard or peanut oil for frying
2 tsp finely chopped ginger
225g ground pork
1 tsp light soy sauce
1 tsp dark soy sauce
1/2 tsp salt
6 - 8 turns of black pepper
4 tsp finely chopped scallions
1 tsp sesame oil

1. Season wok, heat 3 tbsp of lard or peanut oil over high heat. Add ginger and stir-fry until fragrant.
2. Add pork and stir-fry until it separates.
3. Add pumpkin and stir-fry.
4. Allow to cool and add soy sauce, salt, pepper, scallion, and sesame oil. Mix well.
5. Fill your wrapper of choice and cook according to directions.

Spiced Pumpkin Cream Cheese

I had a dilemma. I had promised not to bake, but the plans for a bakery pumpkin pie for Thanksgiving had fallen through (it was out of season here). Rather than break the baking rule, I went in search of a good pumpkin appetizer and found this recipe. I accidentally doubled the amount of pumpkin puree, but I believe the batch of pumpkin puree we had was less flavourful than the canned stuff, so use your judgement (or taste as you go) about how much pumpkin to put in. This dip is excellent with apple slices and I can't wait to try it on my bagel in the morning.

Spiced Pumpkin Cream Cheese (from Ezra Pound Cake, originally Better Homes and Gardens)

Ingredients
1 8-ounce package of cream cheese, softened
1/2 - 1 cup pumpkin puree
1/4 cup light brown sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg
1/2 tsp vanilla

1. In a medium mixing bowl, beat the softened cream cheese, pumpkin and sugar until smooth. (You could also use an immersion blender or wooden spoon.)
2. Add the pumpkin pie spice and vanilla.
3. Cover and refrigerate for at least 1 hour.

Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce

I was looking for some creative things to do with pumpkin when I came across this recipe. The pumpkin flavour isn't strong, but the sauce is excellent. This recipe makes a lot of sauce. Instead of grilling some whole pieces of chicken, I used cut up chicken for inside of tacos. With the leftover sauce, I see some ground turkey enchiladas in my future ... or maybe pork. Decisions, decisions.

One year ago: Couscous with Herbs and Lemon
Two years ago: Macaroni and Cheese (still a definite favourite!)

Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce (from epicurious.com, originally Rick Bayless in Bon Appetit)

Ingredients
2 dried ancho chiles,* stemmed, seeded, torn into large pieces
4 1/2 tablespoons vegetable oil
1 3-inch-diameter slice white onion (1/2 inch thick), separated into rings
2 garlic cloves, peeled
1 5x3x1/2-inch-thick slice country white bread, crust trimmed
3/4 cup drained canned diced tomatoes (I used fresh)
3 1/2 cups low-salt chicken broth
4 canned chipotle chiles
1 cup canned pure pumpkin (I used my homemade puree)
1/3 cup whipping cream
2 teaspoons dark brown sugar
8 skinless boneless chicken breast halves
Fresh cilantro sprigs
Lime wedges

1. Heat heavy large pot over medium heat. Add chile pieces; toast until aromatic and lighter in color around edges, pressing with potato masher or back of fork and turning pieces, about 2 minutes.
2. Transfer chile pieces to medium bowl. Cover chiles in bowl with hot water; soak until soft, about 30 minutes.
3. In same large pot, heat 1 1/2 tablespoons oil over medium-high heat. Add onion rings and garlic. Sauté until brown, about 4 minutes. Transfer to processor, leaving oil in pot.
4. Add bread slice to pot; cook until golden, about 30 seconds per side. Transfer bread to processor (reserve pot).
5. Add tomatoes to processor. Puree mixture until smooth. Transfer tomato puree to small bowl (do not clean processor).
6. Drain ancho chiles and place in processor. Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth.
7. Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes.
8. Add tomato puree. Simmer until thick, stirring often, about 4 minutes.
9. Whisk in pumpkin and 3 cups broth. Bring to boil. Reduce heat to medium-low. Simmer until mole thickens and reduces to 3 1/3 cups, about 30 minutes.
10. Whisk in cream and sugar. Season to taste with salt.
11. Puree 2 tablespoons oil and 2 chipotle chiles in small processor. Transfer to bowl.
12. Prepare barbecue (medium-high heat). Spread chipotle glaze thinly over both sides of chicken breasts. Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side.
13. Transfer chicken to plates. Spoon mole over each. Garnish with cilantro sprigs and lime.

Pumpkin Cupcakes with Maple Cream Cheese Frosting

For a dessert party, I decided to make mostly my greatest hits instead of trying something new for a change (although using very good chocolate in some recipes I knew well was a bit of a learning process. I need more chocolate practice!). I did decide to try one new recipe ... pumpkin of course to honour the season and use up some of the ridiculous pumpkin puree collection sitting in the freezer. I wasn't too sure about these when I pulled them out of the oven. They didn't look quite right to me (some of them seemed to have exploded a bit ... maybe because I forgot to rap the pan to release the air bubbles?), but they were delicious. The maple cream cheese frosting is excellent, but a little bit runny and maybe a little light on maple flavour for me. I may keep searching for another maple cream cheese frosting recipe, but I think the cupcake portion is a definite keeper. I scaled the recipe in half and had 24 perfect mini muffins. I also found the amount of frosting to be just about right, but I heavily frosted them.

One year ago: Mocha Cupcakes with Kahlua Frosting
Two years ago: Broccoli Casserole

Pumpkin Cupcakes with Maple Cream Cheese Frosting (from Smitten Kitchen, originally David Leite)

Ingredients
1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
Frosting
Two (8-ounce) packages cream cheese, softened
1/2 cup unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
3. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
4. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.
5. Alternate adding the flour and milk mixtures, beginning and ending with the flour.
6. Beat in the pumpkin until smooth.
7. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
8. Make the frosting: In a stand mixer beat all the ingredients on medium until fluffy.
9. After frosting, refrigerate the cake for 30 minutes to set up frosting.

Chocolate Pumpkin Cake

After roasting up two pumpkins, we have an abundance of pumpkin puree. While searching Eat Your Books for pumpkiny recipes, I discovered that the boy's chocolate book recipe (that he's sadly never cooked from!) had something that used pumpkin puree. Intrigued and with all of the ingredients on hand, I decided to give this a try. It doesn't have much of a pumpkin flavour; rather, the pumpkin is used to lend a ridiculous level of moistness to the cake. It's a perfect cake for the holiday season. The original recipe fills a Bundt pan, but I scaled in half and used a loaf pan. The original also calls for 6 ounces of walnuts, but I omitted as I don't really like nuts floating around in my chocolate!

One year ago: Blue Cheese and Red Potato Tart
Two years ago: Asparagus, Oka, Pine Nuts, and Lemon Pasta

Chocolate Pumpkin Cake (from Maida Heatter's Book of Great Chocolate Desserts)

Ingredients
2 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
3/4 cup cocoa powder
1 cup unsalted butter
1 1/2 tsp vanilla
2 cups granulated sugar
4 eggs
2 cups pumpkin puree
6 ounces (1 1/2 cups) walnuts, broken into medium pieces (I omitted)

1. Preheat oven to 325F. Butter a 10-inch Bundt pan (3 quarts).
2. Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and cocoa. Set aside.
3. In a large bowl of an electric mixer, cream the butter.
4. Add vanilla and sugar to butter and beat well.
5. Add eggs to butter one at a time, scraping and beating after each addition.
6. On low speed, add half of sifted dry ingredients, then pumpkin, and remaining dry ingredients.
7. Stir in nuts.
8. Pour batter into pan.
9. Bake for 1 1/2 hours or until cake tester comes out dry and clean.
10. Let stand for 15 minutes. Invert on rack and cool out of pan for several hours or overnight.