Ginger Pumpkin Custard

Tis the season of the Great Pumpkin! Beginning with Halloween when he takes center stage and captures everyone’s attention right on through to Thanksgiving when he’s sure to appear in and around the traditional holiday dinner and anytime in between. This “jolly good fellow” can make an unexpected appearance in any number of interesting and enticing ways, not the least of which is in this  luscious ginger pumpkin custard.
When this happens he will once again have succeeded in stealing the show, by enhancing a dinner or lovely dessert buffet.
Milder in flavor and less dense than the traditional pumpkin pie this dessert will surprise and please the eater with its unexpected addition of candied ginger – lifting it out of the ordinary into the extraordinary!

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Ginger Pumpkin Custard
SERVINGS
CHANGE SERVING SIZE
COOK TIME
35minutes
PREP TIME
15minutes
READY IN
50minutes

Ingredients

Instructions

  1. Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin, pumpkin pie spice and fresh ginger until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
  2. Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
  3. Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon and candied ginger just before serving.

Citrus Cabbage Salad with Crispy Tofu

Leaving the noon church service today I got into a conversation that resulted in my late arrival for lunch. As  I entered the refectory I heard happy exclamations regarding the meal…”What a great lunch!  I loved this…so fresh and beautiful so colorful and tasty.”

What was  it they were raving about?  It was a brand new crisp, crunchy tofu recipe and it was all they described it to  be! Truly sensational and remarkably satisfying.

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Citrus Cabbage Salad with Crispy Tofu
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
15-20mins
PREP TIME
45mins
READY IN
1hr (approx)

Ingredients

Instructions

Tofu
  1. Drain tofu of excess water. Let sit 20 minutes to drain.
  2. While waiting for tofu, mix together the first 7 ingredients and set aside.
  3. Heat a skillet on medium with about a 1/2 inch of vegetable oil inside. While heating, slice tofu into 1/2" slices, then cut each slice into thirds. Coat each cube lightly with cornstarch using a sifter and then place into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from frying pan sprinkle with salt and pepper to taste and set aside on paper towels.
  4. Wipe pan clean with paper towel and add sesame oil, onions, and chopped ginger. Cook about 1 minute, until fragrant. Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Top with green onions if desired.
Cabbage Salad
  1. Put the cabbage in a large bowl, with the celery, cut the skin and pulp from the oranges ...slice them into wheels (cut out any seeds) and add to the cabbage. Whisk the oil, lemon juice, balsamic and oregano and salt and pepper and pour over the cabbage.
  2. Mix well. Let it settle then mix through a few more times so that it is completely coated. Toss prepared tofu over salad before serving.

Princess Louise Sole

Last week, while waiting for an appointment, I casually flipped through a magazine and while doing so, my eyes fell on what looked like a potentially interesting recipe, involving little work, minimal preparation, and minimal cooking. In fact, it almost appeared to cook itself, and in no time at all.  This was too good to pass up so I had to give it a try…..and I am so glad I did.

The result was a simple but elegant entree with a delicate subtle gourmet touch making it fit for a princess, while at the same time perfectly filling the bill for a healthy, flavorful, low fat dish for fish lovers.

Princess Louise Sole

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Princess Louise Sole
SERVINGS
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COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

  1. Sauté onion or scallions in butter slightly.
  2. Except for the sole add other ingredients to the butter and onions
  3. Bring to a boil. Add fillets.
  4. Turn heat way down and cover for 5 minutes.
  5. Serve immediately.

Ginger Spice Cookies

My mother used to make the best molasses spice cookies. They were thin and somewhat crispy, buttery and spicy. Many years ago she gave me the recipe, but unfortunately I don’t remember what special place I put it in to save it! But I came across this recipe a couple of years ago. They don’t resemble my mom’s cookies, but I must say the flavor evokes those buttery crispy spicy cookies she used to make.

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Ginger Spice Cookies
SERVINGS
402-3 inch cookies
CHANGE SERVING SIZE
2-3 inch cookies
COOK TIME
13-15minutes
PREP TIME
5-10minutes
READY IN
2-3minutes

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Line baking sheets with parchment.
  3. Mix together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  4. Mix butter on medium-low speed until smooth, about 1 minute.
  5. Add shortening and continue to mix until creamy and lightened in color, about a minute longer.
  6. Add 2 cups of the sugar in four additions and continue to mix for another 2 minutes.
  7. Lightly beat eggs and molasses together.
  8. Add to butter mixture and mix until blended.
  9. On low speed, add dry ingredients in three additions, mixing just until combined.
  10. Place reserved cup of sugar in a bowl.
  11. Form a 2 inch ball, roll in sugar and place on cookie sheet. Repeat with remaining dough, spacing 3 inches apart.
  12. Bake cookies for 13-15 minutes, until cracked on top but still soft.
  13. Let stand 2 to 3 minutes, then transfer to cooling racks.

Golden Pear Chutney

I am a cold weather girl. Yesterday was one of those crisp fall days, and I was actually cold! It’s a promise of things to come — apples being picked and pumpkins rolling in — so I do look forward to it. I love autumn! This year we have a bumper crop of pears. Last year was plum year — we had hundreds of pounds of the purple beauties. I don’t think we have as many pears, but it is a respectable harvest, enough that one starts wondering how many pears a person can eat? I love pears off of the tree, and I love to make upside cakes, poached pears, and pear muffins…. I also love chutney, so I decided to make up a few jars of a fiery pear one. Perfect for pork, or ham, turkey or chicken. Great in a ham and cheese sandwich on the griddle, or in the oven. But be warned — this one has a kick!

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Golden Pear Chutney
SERVINGS
CHANGE SERVING SIZE
COOK TIME
1hour
PREP TIME
READY IN

Ingredients

Instructions

  1. Cook the pears in enough water to cover until they are medium soft.
  2. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes.
  3. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency.
  4. Transfer to sterilized jars and seal, process in a boiling water bath for 10 minutes, or store in refrigerator.
  5. (Quatre – Epices: equal amounts of white pepper, nutmeg, ground cloves and ground ginger. Cinnamon can also be added, but for this recipe I left it out.

Asian Lettuce Wraps

My favorite time of day is early morning especially whenever I am able to spend any of that time out in the gardens.  The thrill of discovering something fresh and new poking up through the soil, opening of buds and unfolding of leaves all give me incentive for the day.  It makes me expect good things to happen and encourages me to look for new life developing around me. Right now we are harvesting mostly lettuce. Big, full, beautiful leafy heads — Boston bib, Buttercrunch and several other red leaf types for variety of texture and flavor.

There is no end to the beautiful salads that can be created with these crisp tender leaves and we’ve been using them in that way for most of our meals. We also enjoy them for a main meal in the form of Asian lettuce wraps, a favorite at the convent year-round, but especially nice in this warm weather.

Asian Lettuce Wraps

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Asian Lettuce Wraps
SERVINGS
16wraps
CHANGE SERVING SIZE
wraps
COOK TIME
2mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Rinse whole lettuce leaves and pat dry, being careful not to tear them.
  2. Set aside.
  3. In a medium skillet over high heat, brown the ground beef in 1 Tablespoon of oil, stirring often and reducing the heat to medium, if necessary.
  4. Drain, and set aside to cool.
  5. Cook the onion in the same pan, stirring frequently.
  6. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and chile pepper sauce to the onions, and stir.
  7. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue until the onions just begin to wilt, about 2 minutes.
  8. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.
  9. To serve, allow each person to spoon a portion of the meat into a lettuce leaf.
  10. Wrap the lettuce around the meat like a burrito, and enjoy!