Pumpkin Crumble

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 Walnuts


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.

Vegetable Burger with Red Pepper Mayonnaise

Ingredients:

¼ Cp.     Yellow onion, diced

¼ Cp.     Red bell pepper, dice

¼ Cp.     Green bell pepper, dice

¼ Cp.     Zucchini, minced

2 tsp.     Garlic, minced

½ Cp.     Potato cooked and shredded

½ Cp.     Carrot, minced

2 Cp.      Button Mushrooms, Minced

3 Tb.      Cilantro, minced

1 tsp.     Salt

½ tsp.    Black pepper

1 tsp.     Paprika

1 tsp.     Onion powder

1 tsp.     Onion Powder

1 tsp.     Oregano, dried

2 Cp.      Garbanzo Beans, Blended Smooth

1 oz        Olive Oil

1 Cp.      Black beans, Cooked

1 Cp.      Brown rice, cooked, leftover

Hamburger buns of choice

As needed

Lettuce, tomato, onion, pickles, Roasted Pepper Mayo

1. Toss mushrooms, carrots, onions, peppers, and zucchini in a 400 degree oven for about 15 minutes until vegetable are slightly cooked and opaque. Remove from oven and cool.  Pulse vegetables in a food chopper until mince and blended together.
2. Combine all ingredients with spices and knead together, 
3. Add oil in sauté pan and cook on medium high heat until crunchy and crisp on outer edges, adjust seasoning as necessary. 

Roasted Pepper Mayonnaise

Ingredients

1 Cp.      Mayonnaise
½ Ea.      Pepper Fire Roasted and skinned
2 Tb.      Chipotle Pepper in adobe sauce

Combine ingredient in a blender and mix until smooth.  Chill for service.

Eggplant Capanota

1 ea.      Eggplant (Peeled) Diced
¼ Cp.    Olive Oil
3 Tb.     Tomato Paste
4 ea.      Tomatoes Vine Ripe Peeled and Diced
½ cp.     Olives, Kalamata, Manzanilla
3 Tb.     Capers
½ ea.     Onions
1 ea.      Red pepper
¾ Cp.    Celery
3 Tb.     Parsley
1 Tb      Basil Dried
1 Tb      Oregano
3 Tb.     Balsamic
2 tsp.     Sugar
¼ cp.     Dried Currants
TT         Salt
TT         Pepper

Sear eggplant cubes with olive oil over medium heat in a large, cast-iron pan until golden and just barely tender. Transfer eggplant to a platter. In same pan, sweat celery, peppers and onion until tender but not soft. Add garlic, coriander, chili flakes, oregano, basil and tomato paste and cook for 1 minute. Add fresh tomatoes, vinegar, sugar, olives, capers, olives, and red currants. Stir in cooked eggplant and cook 4 minutes. Add chopped parsley and season to taste. Reserve until needed

Pumpkin Chocolate Chip Cookie

Makes:  5.5 dozen (red scoop = #24 scoop)

1 lbs Brown Sugar
1/2 lbs Granulated Sugar
1 1/4 lbs Pumpkin Puree
3/4 lbs Butter
1 1/8 cups Whole eggs
1 1/2 lbs All Purpose Flour
1 tsp Ground Nutmeg
1 1/4 Tbs Cinnamon
1 1/4 Tbs Baking Powder
2 tsp Salt
1 tsp Baking Soda
1 lbs Dark Chocolate Chips

·    Sift the dry ingredients and add the chocolate chips - set aside

·    Cream together the butter with the sugars, scrape bowl and paddle, mix again until smooth with no lumps

·    Add the pumpkin puree and the eggs slowly with the machine working, scrape again and mix a little longer 

·    Add the dry ingredients and mix well

·    Spray the paper on sheet pans, scoop the cookies onto pans, refrigerate overnight.

·     Bake at 350 F for about 11 minutes

Corn Fritters with Korean Chili Sauce Dip

4 Eggs
1 C. Milk
1 C. Flour
1 Tb. Baking Powder
2 Tb. Sugar
1 Tb. Minced Parsley
1 Tb. Minced Chives
2 tsp. Salt
2 Tb. Old Bay Seasoning
4 C. Fresh corn cut off the cob

Beat eggs and milk together. Sift together all dry ingredients, mix all sifted ingredients into egg and milk until batter is formed. Fold in parsley, chives, salt, pepper, and corn.

Scoop a 1 1/2-ounce heaping tablespoon of batter per fritter and spoon into a 350 degree fryer and cook for approximately 3 minutes or until batter is cooked.

Korean Chili Sauce

1 1/2 C. Mae Ploy
2 Tb. Sesame oil
1 Tb. Fresh lime juice
1 Tb. Fresh orange juice
2 Tb. Soy Sauce
1 Diced yellow onion
6 Roasted Serrano pepper
1 Tb. Ginger minced
4 Tb. Thai basil minced
4 Tb. Chili garlic paste
1 Tb. Toasted sesame seeds
2 Tb. Gochujang sauce
3 Tb. Siracha sauce

In a hot sauté pan add sesame oil and onion, caramelize. Add all remaining ingredients and bring to a simmer. Pour into a blender and puree until smooth. Refrigerate and use for recipes. 

Roasted Red and Gold Beet Salad with Blueberries

1 Red beet
1 Gold beet
1 C. Blueberries
1/4 C. Plain yogurt
4 Radishes thinly sliced
1 oz. Pistachios
4 Tb. Basil minced
1/2 C. Blueberry vinaigrette

Cover beets with aluminum foil and roast in a pre-heated 375 degree F oven until fork-tender for about 45-60 minutes. When cool enough to handle, cut ends and peel skin off beets. Dice into large pieces, reserve refrigerated until needed.

Blueberry Vinaigrette

1 C. Fresh blueberries
1/4 C. Balsamic vinegar
1/4 C. Extra-virgin olive oil
2 tsp. Dijon mustard
4 Tb. Orange juice
2 tsp. Orange zest
6 Tb. Honey
1/4 tsp. Salt
1/8 tsp. Black pepper

Combine ingredients in blender and blend until smooth.

Peach Parfait

2 lb. peaches, diced, peeled
3 oz. water
6 oz. light brown sugar
Granulated sugar
2 tsp. fresh lemon juice
2 tsp. ginger

Combine water, sugars, lemon juice, and ginger into a pot. Heat until sugar dissolves and pour over fresh peaches allowing them to macerate.

2 C. pastry cream
1 lb. milk
4 oz. sugar
1.5 oz. corn starch
4 eggs
2 tsp. vanilla extract
1.5 oz. butter

Combine the milk with half the sugar in a saucepan and bring to a boil. Combine the remaining sugar with the cornstarch, add the eggs, and mix until smooth. Temper the egg mixture into the hot milk and bring to a full boil, stirring constantly. Remove from heat and stir the vanilla and butter. Transfer to a container and place plastic wrap directly on the pastry cream and let cool.

1/2 C. whipped cream

Fold whipped cream into pastry cream

1/8 C. crème fraise

Fold the crème fraise into the pastry cream.

Garnish with candied nuts.

Farmer's Garden Rice

3/4 C. Bomba Paella rice
3 C. chicken stock
1 tb. olive oil
1 tb. garlic
1/4 C. fresh tomato, chopped
1/4 C. corn, cut from cob
1/4 C. summer squash, diced
1/4 C. heavy cream
2 tb. Parmesan cheese, freshly grated
1/4 C. chorizo
1 tsp. fresh thyme

Gently sauté garlic in 3 tablespoons of olive oil in a medium saucepan for about 2 minutes, or until softened. Stir in rice and cook an additional 2 minutes. 

Meanwhile, reheat stock to a gentle simmer. Add to rice, one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook until rice is just beginning to soften, about 30 minutes.

Combine rice, tomato, corn, squash, and stir to incorporate. Continue stirring and cooking until the mixture is very hot, then add cream, Parmesan, and chorizo. Stir to combine and cook until hot, if mixture seems dry, add more stock or cream to desired texture and season to taste. 

Peach and Raspeberry Sorbet

4.75 lbs. fresh peaches of choice (pitted)
2 C. fresh raspberries
2.5 lbs. water
2 lbs. granulated sugar

Combine the 4 ingredients in a blender and puree until smooth. Pour the puree into a sauce pan and cook on medium heat until it reaches 140 degrees to dissolve sugar.

Fill cylinder of ice cream freezer, freeze according to manufacturer's directions. Transfer sorbet to a freezer container. Cover and freeze for 4 hours or until firm. 

Mediterranean Citrus Watermelon Salad

4 thin slices of prosciutto
6 C. watermelon
3 oz. Feta cheese
1/4 C. toasted pistachios
1 tsp. chopped mint
1 tsp. lime zest
1/2 C. lime juice
1/2 C. olive oil
1 tsp. balsamic vinegar
Microgreens for garnish

Pan fry the prosciutto in 1 tb. of olive oil until crispy. Roughly chop the prosciutto and set aside. 

Cut watermelon into cubes and set aside.

Crumble feta, set aside.

Measure out pistachios, set aside. 

Chop mint, set aside.

Zest lime, set aside.

Toss together watermelon, feta, pistachios, mint, and lime zest.

Mix lime juice and olive oil together, lightly drizzle over the watermelon mixture.

Sprinkle chopped prosciutto over salad.

Drizzle balsamic vinegar over the top and garnish with microgreens. 

Watermelon Mint Lemonade

This week's recipe comes from Jared Kilgrow, the Chef de Cuisine of the Cannon Commons. Enjoy!

1/2 C. granulated sugar
1/2 C. water
10 C. seedless watermelon, cubed in 1-inch pieces
1 C. freshly-squeezed lemon juice
1/2 C. loosely packed mint leaves
lemon slices, for serving
fresh mint sprigs, for serving

Make a simple syrup by combining 1/2 C. sugar and 1/2 C. water in a small pan over medium-high heat. Heat the liquid just until the sugar is completely dissolved , about 5-6 minutes. Set the simple syrup aside to cool. Muddle or crush the mint and steep it in the syrup while it's cooling.

Pulse the watermelon in a blender until smooth. (You may need to do this in 2 batches). Strain the pureed watermelon through a fine mesh colander into a large bowl. Discard the pulp and rinse the blender container out with water.

Mix the watermelon liquid with the lemon juice and add the syrup. Slowly adjust for your desired sweetness by adding simple syrup or lemon juice to the lemonade. (You may need only half of the simple syrup, depending on the sweetness of your watermelon). 

Chill until serving. Serve over ice, with lemon slices and fresh mint as a garnish. 

Nashville Fried Chicken Sliders

This week's recipe comes from Chef John Newman. To change one's emotional state of mind by consuming great food is the ultimate goal. This is Chef John's philosophy. John has worked at The Wall at BYU for two and a half years now. Originally from Michigan, Chef John has worked in kitchens from Chicago all the way to Utah. Chef John received a degree in Culinary Arts from Johnson & Wales University. Creating great food with amazing ingredients is what truly makes him happy. Chef John has been recognized from "Best of State" for Gourmet Burgers two years in a row.  He has also been awarded top 25 restaurants in the state of Utah while he was the Chef at Communal restaurant. Forbes gave the Tree Room restaurant at Sundance four stars while John was a Chef there. In the end, we all need to strengthen and nourish our bodies with food, we might as well create something tasty and fresh. 

2, 3.5-4 lb. chickens, each cut into 10 pieces (breasts halved)
1 tbsp. freshly ground black pepper
2 tbsp. plus 4 tsp. kosher salt
4 large eggs
2 C. buttermilk or whole milk
2 tbsp. vinegar-based hot sauce
4 C. all-purpose flour
Vegetable oil (for frying, about 10 cups)
2 tbsp. cayenne pepper
2 tbsp. dark brown sugar
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. paprika
White bread slider buns and sliced pickles (for serving)

Toss chicken with black pepper and 2 tbsp. salt in large bowl. Cover and chill at least 3 hours.

Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Fit a Dutch oven with thermometer, pour in oil to measure 2". Heat over medium-high heat until the thermometer registers 325 F. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet. 

Working in 4 batches and returning oil to 325 F between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of the pieces registers 160 F for white meat and 165 F for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 C. frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.

DO AHEAD: Chicken can be seasoned 1 day ahead. Keep chilled.  

Peach Upside Down Cake

1/4 C. butter
1/2 C. brown sugar
2 C. sliced, pitted and peeled peaches
1 1/4 C. all purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. butter, softened
3/4 C. granulated sugar
1 whole egg
1 tsp. vanilla extract
1/2 C. milk

Spray the bottom of a 10" cake pan, add a parchment paper circle and spray the paper and the sides very well--set aside.

Melt 1/4 cup butter, add brown sugar, and stir until sugar is completely moistened.

Spread sugar mixture evenly on a cake pan, arrange peach slices on top of the sugar--set aside.

In a medium bowl sift the flour, baking powder, and salt--set aside.

In a mixing bowl using a paddle, beat 1/2 cup butter with sugar until well combined. Add egg and vanilla and beat until combined.

Alternately add the flour mixture and milk to the butter mixture, beating on low speed until just combined. Scrape bowl and paddle, mix a little longer.

Spread the batter evenly over the peaches in the pan. 

Bake at 350 F for 30-40 minutes, test the cake with a toothpick before removing from the oven. Cool the pan for 5 minutes. Loosen cake from the sides of the pan, invert onto a large serving cake board or plate.