Pumpkin Crumble

PUMPKIN FILLING:

30 oz cooked Pumpkin (or Butternut squash)

1 cup granulated sugar

1 cup firmly packed light brown sugar

3 eggs, beaten

1 tablespoon pure vanilla extract

1 (12 ounce) can evaporated milk

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon nutmeg

1 Cup Walntus


MIX THE PUMPKIN, SUGAR, BROWN SUGAR, EGGS AND THE VANILLA, MIX UNTIL SMOOTH,.

ADD THE SPICES AND MIX  A LITTLE MORE.

ON THE BOTTOM OF A CAKE PAN SPREAD A SUGAR COOKIE DOUGH OR SWEET DOUGH, PAR BAKE FOR 8 MINUTES AT 350 F. LET IT COOL.

PUT THE PUMPKIN FILLING ON TOP THE SWEET DOUGH , SPRINKLE THE WALNUTS, BAKE AT 350 F FOR 20-30 MINUTES, REMOVE FROM THE OVEN AND TOP THE PUMPKIN WITH  CRISP TOPPING, RETURN TO THE OVEN FOR ANOTHER 20 -30 MINUTES AT 350 F.


CRISP TOPPING:

6  tablespoons butter, cut into small pieces

2/3 cup all purpose flour (spooned and leveled)

3/4 cup packed light-brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

teaspoon salt


MIX ALL THE INGREDIENTS TOGETHER IN A MIXING BOWL WITH PADDLE ATTACHMENT, MIX UNTIL COARSE CRUMBLE FORM, DON’T OVERMIX.

Pumpkin Bread Pudding

1 C.    Heavy cream

¾ C.   Canned solid-pack pumpkin

½ C.   Whole milk

½ C.   Sugar

2   Large eggs plus 1 yolk

¼ tsp.  Salt

½ tsp.  Ground cinnamon

¼ tsp.  Ground ginger

1/8 tsp. Ground allspice

Pinch  Ground cloves

5 C.     day old croissants or white bread pieces

Preheat oven to 350°F with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Put the bread or croissants pieces in a bowl then add the pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish, cover with foil, put on a sheet pan, add water in the bottom  and bake in the oven until custard is set, 25 to 30 minutes.

Serve with caramel sauce and cold whipped cream

Jonathan and Honey Crisp Apple Salad

2   Jonathan apples (Core and cut into desired shape)
1   Honey crisp apples (Core and cut into desired shape)
¼ C  Blue cheese crumbles

Candied Nuts

1 C   Sliced Pecans, or nuts of choice (almond, cashew, walnut)
1    Egg White
4 Tbsp.  Sugar
½ tsp.  Salt
½ tsp.  Cinnamon
as needed Oil or Butter for pan

Preheat oven to 325* F

Mix sugar, cinnamon, and salt together in a bowl.

Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until nuts are evenly coated. Spread coated nuts onto an oiled baking sheet.

Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Dressing

4 Tbsp.  Apple cider vinegar
6 Tbsp.  Olive oil
2 Tbsp.  canola oil
4 Tbsp.  Lavender Honey
1 Tbsp.  Orange Juice
1 tsp.   Orange zest
Salt to taste

Combine ingredients and blend thoroughly and reserve for salad.

After nuts have browned evenly and cooled, toss together nuts, apples, blue cheese, and top with dressing.  Enjoy!

Bibimbap

Sticky Rice

1 C    Rice Pear blossom

1 ¼ C   Water

1 tsp.  Salt

First, rinse the rice in a strainer until the water is clear. Then combine with 1 ¼ cup of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover.  Cook for 20 minutes.

Rice should be tender and water should be absorbed. Let cool until cool enough to handle.

Beef

2 C         Thin Sliced Beef
½ C        Soy Sauce
5 Tbsp.   Brown Sugar
2 tsp.      Ginger (Fresh Minced)
1             Clove Garlic (Minced)
1 Tbsp.   Sambal

1 Tbsp.   Sesame oil
1 Tbsp.   Clarified Butter

Marinate Beef with Soy, Sugar, Ginger, Garlic, and Sambal for 4 to 8 hours.

Sautee until desired doneness in oil and butter reserve for dish.

Gochujang Sauce

Combine all ingredients and mix thoroughly:

½ C      Gochujang Red pepper paste
½ C       Ketchup
¾ C       Brown Sugar
3 Tbsp.  Soy Sauce
2 Tbsp.  Sesame oil
¼ C       Water
1Tbsp.   Garlic (Fresh minced)
1 Tbsp.  Ginger (Fresh minced)
3 Tbsp.   Rice Wine Vinegar
1 Tbsp.   Lemon Juice
1 Tbsp.   Worcestershire sauce

Refrigerate until needed.

Toppings:

1 C    Napa Cabbage (Washed and cut)

1 C    Carrots (Peeled and cut into julienne slices)

2 C    Spinach (Wash and blanch, reserve for dish)

1        Cucumber (Thin sliced, Rinsed, Salted and Reserved for dish)