Smashing Pumpkins
The pumpkin has become synonymous with Thanksgiving and Halloween. Beyond the pumpkins symbolism most of us know little about this fruit and leaves most of us reaching for this product in its store-bought canned form when it comes to cooking.
Its symbolic presence of the autumn harvest has made this fruit a traditional staple of the North American Thanksgiving and though it has taken some time; like Linus waiting for the great one to arrive, the pumpkin has come of age and has transitioned itself into a staple of our pantries.
Most of us consume pumpkins in sweet dessert like preparations such as pie, cheesecake and muffins. When ripe, the pumpkin can be boiled, steamed, baked, or roasted. Pumpkins are very versatile in their uses for cooking, from the fleshy shell, to the seeds, to even the flowers.
Pumpkins are the largest berry in the world and are related to other fruits like squash and cucumbers. Pumpkins that are still small and green may be prepared in the same way as squash or zucchini, where a more mature pumpkin might be served mashed like potatoes.
Pumpkin seeds, known as pepitas, are the small, flat, green, edible seeds. Most pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. Pepitas are a popular snack that can be found hulled in most grocery stores.
When Pumpkin seeds are roasted one can extract thick oil that is somewhat reddish-green in color and is generally diluted with milder flavored oils because of its vigorous full bodied flavor. It is often drizzled over salad greens, pumpkin soup, potato salad, and even on vanilla ice-cream.
Pumpkin seed oil contains fatty acids which help maintain healthy blood vessels and nerves, and are loaded with essential fatty acids that help to maintain healthy blood vessels, nerves and tissues with its high fiber content helping to aid proper digestion.
Pumpkins are available almost everywhere one would find food for sale right now. It can be fun to go to a pick your own field as well to get your pumpkins. Be sure to save your seeds for this recipe which is a twist on a classic treat of toasted Pumpkin seeds by turning them into a gourmet confection.
Pepita Brittle
Ingredients:
One and one half tsp. baking soda
Two Tbsp. butter, melted
One and one half cups sugar
Three quarters cup water
One quarter tsp. fine grained sea salt
Three quarter cups of hulled roasted pumpkin seeds “pepitas”
One quarter tsp. cinnamon
Method:
Stir together baking soda and melted butter; set aside. Line a cookie sheet with parchment paper; set aside a second sheet the same size. Butter the parchment on one side.
Combine sugar, water and salt in a medium sized saucepan and bring to a gentle boil. Reduce the heat to medium-low; wash down any sugar crystals on sides of pan with a pastry brush dipped in cold water. Simmer syrup 10 to 12 minutes, until it reaches 240°F. Remove from heat; with a wooden spoon gently stir in the pumpkin seeds.
While stirring, return pan to medium-low heat until the mixture turns a deep amber color and reaches 290°F. Remove from heat; stir in butter-baking soda mixture with wooden spoon.
Pour mixture onto prepared cookie sheet; cover with second parchment sheet. Press the mixture with a rolling pin to 1/4-inch thick. Remove top layer of parchment and allow it to completely cool down. Next crack the brittle and serve the tasty morsels.
Store your pepita brittle between layers of parchment in a sealed container for up to two weeks.
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