Pumpkin Risotto

Serves about 6

3 cups fresh pumpkin, peeled and cubed (try squash puree, strained thru cheesecloth, as a substitute)
4 shallots, chopped
5 cups chicken stock
2 cups Arborio rice
1/2 teaspoons powdered saffron (optional)
1 cup dry white wine
1 tablespoon chopped fresh sage
1/4 cup grated parmesan cheese
salt & freshly ground black pepper, to taste

Wrap cubed pumpkin in foil and bake at 350 F for 30 minutes. While it is baking, saute shallots in a little white wine, water or stock. In a separate pan, bring the stock to a boil, then reduce heat to simmer. In a food processor, puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed. Add the pumpkin and 1 cup stock, stirring constantly. After that is absorbed, add the rest of the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, parmesan, salt and pepper to taste. Serve with white wine and crusty Italian bread.

recipe source

Indian Pudding #2

Indian Pudding

True to its name, this dish was a gift to New England settlers from Native Americans, a variation on their cornmeal mush. It was probably the most popular pudding in 18th-century America.

As Henry Bradshaw Fearon indicated, in our nation’s early decades pudding came at the beginning of the meal.  You may eat this one for dessert if you like, however! It looks pretty pathetic when it first comes out of the oven (like a not very appetizing mud pie). It looks a lot better with a spot of whipped cream and is satisfying to eat—warm and filling as pudding should be.

Like most puddings, it is adaptable; feel free to omit (or add to) the apples and to experiment with spices!

Ingredients:

5 cups milk

1/3 cup molasses

1/3 cup white sugar

1/3 cup brown sugar, firmly packed

1/2 cup yellow cornmeal

1 teaspoon cinnamon

1 teaspoon salt

4 tablespoons sweet butter

2 medium apples

Instructions:

Heat 4 cups of the milk in a saucepan and add the molasses, sugars, cornmeal, cinnamon, salt, and butter. Cook until the mixture thickens (between 10 and 20 minutes), stirring frequently.

Preheat the oven to 300 degrees. Peel and core the apples; then slice them thinly onto the bottom of a 2- to 3-quart baking dish. Pour the cornmeal mixture into the dish on top of the apples. Pour the remaining milk on top, but do not stir it in.

Bake for 3 hours without stirring. Serve warm with cream, whipped cream, ice cream, or hard sauce. Serves 8

by Laurie Sybertz There are no measurements for this salad just use what you feel. This is a very fresh crisp salad.

• Ribbons of summer squash raw made with vegetable peeler
• Then raw corn cut from the cob sprinkled on top( use very small ears)
• Then cut parmesan cheese with vegetable peeler.
• Then drizzle with fresh lemon juice and olive oil.