in other words
november20
2014
An Unlikely Culinary Column: The Gifts of Autumn
9
By Karen Kain
For the crust:
Combine graham cracker crumbs, sugar and butter in
As the weather cools, it is the perfect time to be medium bowl. Press onto bottom and 1 inch up the side
in the kitchen making soups and baking. I love filling of a 9-inch spring form pan. Bake at 350˚ degrees F.
the house with delicious aromas. This week I am shar- oven for 6-8 minutes. Do not allow to brown. Remove
ing one of my favorite cheesecake recipes with you. I from the oven and cool.
have been making this Pumpkin Cheesecake dessert for
20 years. It takes a few steps but it is a fabulous no fail For Cheesecake:
dessert.
Beat cream cheese, sugar(s) in a large mixer until fluffy.
I am also sharing a new recipe called Pumpkin Beat in pumpkin, eggs and evaporated milk. Add the
Soup From Your Garden. The minute I saw this recipe cornstarch, cinnamon and nutmeg, beat well. Pour into
I knew that I was going to try it. Getting most of my the crust. Bake at 350˚ for 55-65 minutes or until the
ingredients from our garden made this easy to cook and edge is set.
healthy to eat. I was concerned that the soup would be Topping:
too bland, but I was pleasantly surprised by the combi- Combine sour cream, sugar and vanilla in a small bowl.
nation of flavors.
Spread over surface of warm cheesecake and return to
I hope you have a great week and start to the oven and bake for 5 minutes. Cool on wire rack. Re-
holiday season and as always, I would love to hear your move the side of pan and chill several hours or over-
thoughts and what you are cooking.
night.
Delectable Pumpkin Cheesecake
Crust
1 ½ Cups Graham cracker crumbs
¼ Cup granulated sugar
1/3 Cup butter, melted
Cheesecake
3-8 Ounce packages cream cheese, softened
1 Cup granulated sugar
¼ Cup packed brown sugar
1 ¾ Cup Libby’s solid pack pumpkin
(16 oz can)
2 Eggs
2/3 Cup undiluted carnation evaporated milk
(5 ounce can)
2 Tablespoons cornstarch
1 ¼ Teaspoons ground cinnamon
½ Teaspoon ground nutmeg
Topping
2 Cups (16 ounce) sour cream, room temperature
¼ to 1/3 Cup granulated sugar
1 Teaspoon vanilla extract
ral
Path Health Ser
lo
ca
tio
n!
Roasted Pumpkin Seeds
Pumpkin Soup From Your Garden
Ingredients
3-4 Pound cheese pumpkin
2 Sprigs fresh rosemary
3 Sprigs fresh thyme
3-5 Cups vegetable stock
1 Tablespoon freshly ground pepper
1/2 Cup grated Parmesan cheese for topping (optional)
BLUE HERON HOLLOW
Ingredients
¼ Cup pumpkin seeds
1 Teaspoon olive oil
Coarse salt
Directions:
Preheat oven to 350˚ degrees. In a small bowl, toss to-
gether pumpkin seeds and olive oil; season with salt
and pepper. Evenly spread pumpkin seeds on a baking
sheet and transfer to oven. Cook until toasted and fra-
grant, 10 to 12 minutes.
You can contact Karen Kain by email:
karenkain8@icloud.com.
600 California Avenue
Vernonia, OR 97064
ces
vi
Na
tu
ne
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Directions
Preheat the oven to 400˚F. Line a rimmed baking
sheet with tin foil. Cut and gut the pumpkin as if you
were carving a faceless Jack-o-lantern. Put all the in-
gredients inside the pumpkin except for the cheese and
replace the lid. Gently put the entire pumpkin onto the
baking sheet and roast in the oven for 1 ½ - 2 hours.
The pumpkin exterior will become golden brown and
shiny. If it browns too quickly turn the oven down to
375˚ F. The soup is done when the flesh is tender, you
can test by poking it with a fork. Carefully remove the
pumpkin from the oven and take the lid off to serve.
Using a large spoon scoop several spoonfuls of flesh
into a soup bowl and add the broth. Top with pepper
and a sprinkle with cheese if desired.
Dr. Carol McIntyre
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