Autumn is one of my favorite seasons for cooking. The flavors of fall harvest foods are superb, and it is a joy of mine to craft recipes that accentuate those fresh and distinct flavors and then share those recipes with you.
When I think of fall, the first thing that comes to mind is sugar pumpkins. This pumpkin is the most exceptional type of pumpkin for creating pumpkin pies, cheesecakes, raviolis, cookies and soufflés. This particular recipe is simple to make and is the perfect fall dessert to share with your family and guests.
Pumpkin puree 1 cup
Dark brown sugar 1/2 cup, packed
Ground cloves 1/8 tsp
Ground cinnamon 1/2 tsp
Ground nutmeg 1/8 tsp
Ground ginger 1/8 tsp
Sea salt Pinch
Egg whites 1 1/2 cups (10-12 egg whites)
Granulated sugar 1/2 cup
Apple caramel sauce 2 cups
Begin by making the Pumpkin Puree first.
You will need:
Sugar pumpkins 1.25 pounds
Water 3 Tbsp
To make, preheat oven to 350 degrees. Cut pumpkin in half and scrape out seeds. Cut pumpkin into sixths. Place pieces and water into baking pan. Cover pan with foil and bake until soft for about one hour and 15 minutes. Scoop out pumpkin flesh. In a food processor, puree flesh until smooth. Refrigerate until ready to use.
Next, make the apple caramel sauce.
You will need:
Granulated sugar 1 1/2 cups
Water 3/4 cup
Apple juice 1 cup
Calvados liqueur 1 to 2 Tbsp (Optional)
To make, combine sugar and water in medium saucepan. Cook over medium heat until sugar dissolves. Increase to high heat and cook mixture until it is golden amber color. (Important Chef Note: Do not stir after heat is increased to high.) Remove saucepan from heat. Stir in a few tablespoons of apple juice. Let caramel bubble and subside. Add a few more tablespoons of juice. Be careful as the caramel will sputter when juice is added. Slowly add remaining juice. Let sauce cool to room temperature before serving. To enhance the flavor, add Calvados liqueur when sauce has cooled.
To finish, preheat oven to 375 degrees. In a medium-sized bowl, combine pumpkin puree, brown sugar, cloves, cinnamon, nutmeg, ginger and salt. Set aside. Place egg whites in separate bowl. Whip on medium speed until eggs are frothy using electric mixer and whip attachment. Increase to high speed. Slowly add granulated sugar in a steady stream. Whip until soft peaks form. Fold egg whites into reserved pumpkin mixture. Gently spread pumpkin mixture into soufflé dish. Bake for 25 to 35 minutes until firm around the edges and top. Serve soufflé immediately with caramel sauce.
For more information about the Culinary Institute of Montana at FVCC, visit www.culinaryinstituteofmt.com.
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