Pumpkin Pancakes

Pumpkin Pancakes

Submitted by: Ruth Rated: 4 out of 5 by 332 members

Prep Time: 20 Minutes Cook Time: 20 Minutes

Ready In: 40 Minutes Yields: 6 servings

"These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever."

INGREDIENTS:

2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger

1/2 teaspoon salt 1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar

DIRECTIONS:

1.	In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Angel Hair Pasta and Vegetable Ribbons

Angel Hair Pasta and Vegetable Ribbons
Serves 4
By Daniel Boulud

INGREDIENTS:
2 medium shallots, thinly sliced
2 cups grapeseed oil
4 stalks celery, peeled into ribbons*
1 medium carrot, peeled into ribbons
1 medium leek, white part only, quartered lengthwise
1 1-inch length lemongrass, crushed
3 sprigs cilantro, stems removed
2 Tablespoons soy sauce
16 shiitake mushrooms, stemmed and quartered
2 packages (7-ounce) enoki mushrooms
1 bunch scallions, cut on the bias into 1-inch pieces
1 Tablespoon thinly sliced ginger
1 teaspoon toasted sesame oil
Pinch of red pepper flakes
1 lime, juiced
½ pound angel hair pasta
2 Tablespoons toasted sesame seeds

*Using a vegetable peel, peel the vegetable into long "ribbons."

METHOD:

Soak the shallots in cold water for 5 minutes, then drain and pat dry. Combine the shallots and grapeseed oil in a saucepot over medium heat for 5 to 10 minutes. Remove the shallots, using a slotted spoon, and drain on a paper towel. Season with salt and set aside.

Soak the celery, carrot and leek in cold water. Set aside.

Pour 4 cups water into a large saucepot. Add the lemongrass, cilantro, soy sauce, salt, mushrooms, scallions and ginger, and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the celery, carrot and leek, and add to the saucepot. Add the sesame oil and red pepper flakes. Simmer for 5 to 7 minutes. Add the lime juice.

Bring a large pot of salted water to boil. Add the pasta and cook according to package directions. Drain and divide among 4 bowls. Spoon the vegetable and broth over the past. Top with the crispy shallots and sesame seeds.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:
With a mixed green salad.

Kid Friendly:
Go easy on the red pepper flakes.

Beverage Pairing:
An Amber beer.

From Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud and Dorie Greenspan, Scribner 1999

Moroccan Chicken Dumplings

Moroccan Chicken Dumplings
Serves 6

By Ana Sortun

INGREDIENTS:
1/2 lemon, juiced
Pinch saffron
1/2 cup flour
1/2 cup milk
2 eggs, lightly beaten
1/8 teaspoon cinnamon
Pinch nutmeg
1 cup cooked and shredded chicken meat
1/2 cup slivered and toasted almonds
1 Tablespoon chopped cilantro
1 teaspoon harissa
2 teaspoons extra virgin olive oil
4 Tablespoon butter, melted

METHOD:

Preheat oven to 425°F. Heat a 6-cup muffin tin for 5 minutes. In a small mixing bowl, combine the lemon juice with the saffron, and let sit for 10 minutes.

In a mixing bowl, beat together the flour, milk, eggs, cinnamon, and nutmeg.

In another mixing bowl, combine the chicken, almonds, cilantro, harissa, oil, and season with salt.

Remove the muffin tin from the oven and distribute the melted butter in the 6 cups. Fill each halfway with the batter and 2 Tablespoons of chicken filling. Bake for 12 minutes or until the edges are browned and the batter is cooked through. Sprinkle with the lemon juice just before serving.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 15 minutes

Round Out the Meal:
With steamed spinach.

Kid Friendly:
Omit the harissa.

Beverage Pairing:
A Carona with a lime.

Chicken Soup With Toasted Pasta, Leeks, Yogurt, and Mint

Chicken Soup With Toasted Pasta, Leeks, Yogurt, and Mint
Serves 6
By Ana Sortun

INGREDIENTS:
¼ cup extra virgin olive oil
¼ pound angel hair or vermicelli noodles, crushed
8 cups chicken broth
Salt and pepper
3 cups plain yogurt (Chef Sortun prefers Old Chatham Sheepherding Company)  
3 egg yolks
2 Tablespoons flour
1 Tablespoon dried mint
Pinch cayenne pepper or dried Aleppo chiles
4 Tablespoons butter
6 leeks, white part only, trimmed, and sliced into ½- inch thick rounds  
2 cups cooked and shredded chicken
1 Tablespoon sumac  

METHOD:
Heat the oil in a large soup put. Add the pasta and stir to coat with a wooden spoon for about 5 minutes until pasta is toasted and golden brown. Add the broth and simmer for about 10 minutes or until the pasta is cooked, then season with salt and pepper.

In a bowl, whisk together the yogurt, egg, flour, dried mint, and cayenne until smooth. Ladle a cup of the hot soup into the yogurt mixture, whisking until combined. Then add the yogurt mixture to the soup pot, whisking for about 5 minutes until the soup starts to simmer.

Heat butter in a large skillet over medium-high heat until it just begins to brown. Add the leeks, and cook for about 15 minutes until soft, seasoning well with salt and pepper. Stir into the soup. Add the shredded chicken and cook 5 minutes to heat the chicken. Ladle into bowls and sprinkle with sumac.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 30 minutes

  Round Out the Meal:
With a green salad.

Kid Friendly:
Omit the cayenne pepper.

  Wine Pairing:
A Rose.