Sephardic Pumpkin Pancakes
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1bookjunkie1979 Primeira Mensagem
Just wanted to say thanks for
the turkish leek recipe, it was absolutely sumptuous!
Here is a recipe for Sephardic pumpkin pancakes I found online.
Sephardic Pumpkin Pancakes
from Faye Levy's International Jewish Cookbook
by Faye Levy
Whether these delicately flavored pancakes are made with pumpkin or with orange-fleshed winter squash, they make a colorful addition to festive menus and are ideal for Rosh Hashanah, Succot, or Hanukkah.
1 3/4 to 2 pounds pumpkin or winter squash such as banana squash
1/2 cup plus 1 tablespoon all-purpose flour
2 large eggs
1/4 teaspoon sugar
1/4 teaspoon salt
pepper to taste
about 5 tablespoons vegetable oil, for frying
Cut pumpkin or squash into 6 or 8 pieces. Add to a large saucepan with enough boiling salted water to cover it. Bring to a boil, cover, and simmer over low heat for 15 minutes or until tender. Drain thoroughly and cut off peel. Cut in pieces and mash with a fork. Press gently in a strainer to remove excess liquid. Transfer to a bowl.
In a medium bowl mix flour, eggs, sugar, salt, and pepper to a very thick batter. Add to the mashed pumpkin and mix very well. Taste for seasoning.
Heat 4 tablespoons oil in a heavy skillet over medium heat. Fry pumpkin mixture by tablespoonfuls, flattening each after adding it, about 2 minutes or until golden brown on each side. Turn carefully, using 2-pancake turners. Transfer to paper towels to drain. Continue making pancakes, adding more oil to skillet if necessary. Serve hot or at room temperature.
Makes 22 to 24 small pancakes; 4 to 6 servings
The lemon-almond cookies look the best. Let me know how the chocolate mousse turns out, Lillithcat. Sounds like a quick trip to the biffy, ask you me.
Pumpkin Strudel Roses
I'm going to make the orange-almond flan. You can make it with butternut squash but I prefer pumpkin.
Here is a recipe I found on www.ou.org/shabbat/recipes
PUMPKIN OR BUTTERNUT SQUASH STRUDEL ROSES (dairy or pareve)
This is an extremely simple and versatile recipe, as you can adapt it to any taste, even savory.
2 cups baked butternut squash or canned pumpkin
1/2 cup chopped toasted walnuts
1/2 teaspoon salt 1 teaspoon cinnamon
1/2 cup sugar
30 sheets of defrosted phyllo dough
1/2 cup butter or margarine
Preheat oven to 400. If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours. Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain. In a large bowl combine the squash, walnuts, salt, cinnamon, and sugar. Mix to combine and Season to taste with more of any of the ingredients you like. Cut the phyllo sheets to 6 inch by 12 inch pieces. Keep covered with a damp towel. Place one piece on work surface and brush with butter or margarine. Place another sheet on top and brush again. Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides. Fold the ends of dough over the ends of the filling. Fold the small piece of long edge over the length of the filling and ‘loosely' roll to wrap filling in remaining 5 inches of dough. Now, coil the rope to make a ‘rose'. Place on parchment lined baking sheet and brush with butter and slash every 1/2 to 3/4 inch on the top to allow the steam to vent. Bake for approx 20 minutes, until golden and crispy. You can sprinkle tops with cinnamon sugar mixture if you want a sweeter strudel. Serves 6.