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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (Nov. 4, 2019)
2B — THE OBSERVER & BAKER CITY HERALD PUMPKIN 1 whole sugar pumpkin or kabocha squash (3½ to 4 pounds) 2 tablespoons everyday olive oil Kosher salt and freshly ground black pepper Continued from Page 1B ROASTED PUMPKIN LOAVES WITH SALTY SPICED BREAD CRUMBS 1 hour 15 minutes. Makes 2 loaves. Why such a strange amount of pureed pump- kin? Because it’s the same amount as one can of pump- kin puree, and if you insist on using canned, I want you to be able to swap it for the homemade version here. In that same vein, you can swap all the spices used in the bread crumbs here for 1fi tablespoons premixed pumpkin pie spice if you don’t have all those called for. Don’t want to mess with the bread crumbs at all? Omit them and the olive oil, and add the spices directly to the batter by whisking them with the fl our in Step 3. Because this is a loaf in which I want the fl avor of pumpkin to shine through most, I opt for using neutral- fl avored vegetable oil in the cake, since olive oil would overwhelm it (and there’s already enough background fl avor of it in the pumpkin puree and bread crumbs). Lastly, this loaf is a fl atsy- tatsy on purpose. High- domed loaves are beautiful but to achieve them, the tex- ture always suffers for me. I prefer these fl at-top loaves, MONDAY, NOVEMBER 4, 2019 HOME & LIVING Roasted pumpkin loaves with salted breadcrumbs which have a very tender, moist crumb more akin to cake than bread. below) or one 15-ounce can pureed pumpkin Flaky sea salt (optional) 1 tablespoon everyday olive oil, plus more for greasing the pans 2 cups all-purpose fl our, plus more for dusting pans ½ cup panko or plain bread crumbs 2 teaspoons ground cinnamon 1 teaspoon freshly grated nutmeg 1 teaspoon ground ginger ½ teaspoon ground allspice ½ teaspoon ground cloves 1¾ teaspoons kosher salt 1½ teaspoons baking soda 2 cups granulated sugar 1 cup vegetable oil (see note) 2/3 cup buttermilk 2 teaspoons vanilla extract 3 large eggs 1¾ cups pureed Roasted Pumpkin (see recipe 1. Heat the oven to 350 degrees. Grease two 9-by-5- by-3-inch loaf pans with some olive oil and dust with fl our, tapping out any excess. 2. Make the bread crumbs: Heat the olive oil in a small skillet over medium heat. Add the bread crumbs and cook, stirring often, until lightly toasted, one to one and a half minutes. Remove from heat and stir in the cinnamon, nut- meg, ginger, allspice, cloves and three-quarters teaspoon salt. 3. In a large bowl, whisk to- gether the fl our, baking soda and remaining one teaspoon salt. In another bowl, whisk together the sugar, vegetable oil, buttermilk, vanilla and processor. Use immediately or store in an airtight contain- er in the refrigerator for up to three days or freezer for up to two months; thaw before using. 1. Heat the oven to 350 de- grees. Line a rimmed baking sheet with foil. 2. Split the pumpkin from stem to blossom end. Scoop out and discard all the seeds and fi brous strings. Place the halves cut side up on the bak- ing sheet and drizzle with the olive oil, using your fi ngers to rub it all over the exposed fl esh. Season the pumpkin Mariah Tauger / Los Angeles Times/TNS liberally with salt and pepper. Bake until the pumpkin is very tender and lightly caramel- eggs until smooth. Whisk in ized at the edges, about two the pumpkin. Pour the wet hours. ingredients over the dry 3. Remove the sheet from ingredients and stir until just the oven and let the pumpkin combined. cool. While it is still slightly 4. Divide the batter between warm, scoop the pumpkin the prepared pans, then sprin- fl esh from the skins and either kle each with half the spiced mash it or puree it in a food bread crumbs; if you like, sprinkle each with a pinch of fl aky salt. Bake the loaves side by side until golden brown 5th & C Streets • North Powder, Oregon and a toothpick inserted in the middle of each loaf comes out C USTOM & C OMMERCIAL clean, 55 to 60 minutes. 5. Transfer the pans to ✄ Cars ✄ Boats ✄ Home ✄ Office racks and let cool completely. ✄ Motorcycles ✄ Snowmobiles ✄ Golf Carts Unmold and slice or wrap in plastic wrap and store at room temperature for up to one ALL WORK GUARANTEED week. Bev’s Upholstery (541) 898-2421 ROASTED PUMPKIN 2 hours. Makes about 4 cups. PEARS Continued from Page 1B 1. For the crust: Heat the oven to 350 degrees. Combine almond meal, sugar and melted butter in a medium bowl. Stir to combine. Pat the crust mixture into the bottom and up the sides of a 12-inch tart pan and press into place with the bottom of a drinking glass. Bake the crust until just colored, 10 to 15 minutes. Remove and allow to cool completely before fi lling. 2. For the fi lling: Heat 4 cups water and 1 1/2 cups sugar to a boil in a large saucepan over medium-high heat. Reduce heat to low. Add the pears; poach until tender, 20-25 minutes. Remove pears from the syrup. Allow to cool, then cut out cores. Cut the pears into fans by slicing into ¼-inch slices that re- main attached by about ½ inch at the stem end. Set aside. 3. Combine milk and vanilla in a small saucepan and bring it to just a simmer over medium heat. (Don’t let it boil over.) Combine eggs, remaining ½ cup sugar and the fl our in a large saucepan. Temper the mixture by slowly whisking in a little of the hot milk. Then gradually whisk in the rest. Cook, whisking continuously, over medium heat. At the fi rst sign of a boil, 3 to 6 minutes, remove pan from the heat while continuing to whisk until mixture begins to thicken. Allow the custard to cool. 4. Spoon cooled custard into the tart shell. Lay the fanned- out pears, stem end inward, in the custard. Scatter the sliced almonds over top. Sprinkle with 1 to 2 tablespoons sugar. Heat APPLESAUCE: Continued from Page 1B APPLE PIE 5 or 6 Granny Smith apples (Jonathan apples also make great pie) 1/2 cup sugar 3 T fl our 1 T tapioca or cornstarch 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/2 tsp. allspice 2 or 3 pats of butter 2-crust pie shell dash of salt Juice of half a lemon (can omit) BLUE MOUNTAIN REP RV AIR Dealer & Factory Certified Technicians Discount for All Military & First Responders Todd 541.786.5095 627 E. Arch St, Union, OR 97883 Terrence Antonio James / Chicago Tribune/TNS A pastry shell of ground almond meal, butter and sugar holds a pastry cream and poached pears. Sliced almonds fi nish off the dessert. the broiler in the oven. Place the tart on the middle rack, 4 to 5 inches from the broil. Allow to broil until pears and custard are golden, about 5 minutes, watch- ing carefully. 5. Serve warm with creme fraiche, sweetened sour cream or whipped cream. VANILLA- CARDAMOM PEAR BUTTER Prep: 35 minutes Cook: 8-10 hours Makes: about 7 half-pints You’ll defi nitely want to use ripe Bartlett pears for this fruit butter because they cook into a silky puree. Making this pear butter in the slow cooker means you don’t have to stand over it while it cooks. Mix the sugar, salt, fl our, tapioca or cornstarch, cinna- mon, nutmeg and allspice in a small bowl (spices can be adjusted to individual tastes). Pour over the apple slices and toss with hands. Pile the slices into a large pie shell. Sprinkle with a little lemon juice, chop up a couple pats of butter and scatter over apple slices. Seal with a top crust and cut steam Garage Doors & Openers We’ve given directions to both to evaporate. 2. Stir in the butter until it is can and freeze this sumptuous fully melted. Ladle the hot pear delight. 6½ pounds Bartlett pears, peeled, cored and cut into ½-inch cubes Juice of 1 large lemon ½ cup sugar ¼ teaspoon coarse salt 2 teaspoons vanilla 1 teaspoon ground cardamom 4 tablespoons unsalted butter 1. Tumble all ingredients except butter into a slow cooker. Stir to blend, then cover and cook on low until the pear but- ter is very thick and mounds on a spoon, 8 to 10 hours. Test its readiness by placing a spoonful on a plate; if no liquid escapes around the edges, the pear butter is ready. If it weeps, continue to cook with the lid crosswise to allow excess liquid vents. Bake at 350 degrees until golden brown. It’s a good idea to put a piece of foil under the pan to save oven from drips. Cooking apples adds another note to all the evoca- tive fragrances of autumn. If you have garden questions or comments, please write: greengarden@yahoo.com. Thanks for reading! With Gratitude We honor Veterans! Heart ‘n Home provides specialized care to seriously ill Veterans, unique to their military experience. As well as support to their families. GoHOSPICE.com Peel, core and slice the apples into a large mixing bowl. Rick 360.601.2067 LA GRANDE BAKER CITY (541) 624-5800 (541) 524-7688 butter into sterile half-pint jars, leaving ¼-inch headspace. To can, apply lids and rings just un- til fi nger tight; process in a boil- ing water bath for 10 minutes. To freeze, allow the pear butter to cool to room temperature, then freeze without lids. Once pear butter is frozen, add lids and freeze for up to six months. N E -H I E NTERPRISES Big enough to do a large job. Small enough to care. 212210thSt,BakerCity•541-523-6008•ccb#155399