APPLE-PUMPKIN GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the crust: Pulse the flour, pecans, granulated sugar, shortening and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Line a rimmed baking sheet with parchment and coat with cooking spray. Gently peel off the top sheet of parchment covering the dough, then invert the dough onto the baking sheet. Peel off the top piece of parchment. Refrigerate until ready to use.
- Make the filling: Whisk the pumpkin, sour cream, 2 tablespoons granulated sugar, the egg yolk, flour, vanilla, cinnamon, ginger, cloves and salt in a large bowl until smooth. Peel the apples and thinly slice. Transfer to a separate bowl and toss with the remaining 2 tablespoons granulated sugar and the lemon juice.
- Spread the pumpkin mixture over the center of the dough, leaving a 2-inch border. Arrange the apples in concentric circles on top of the pumpkin mixture. Use the parchment to lift the edge of the dough and fold over the filling; pleat as needed. Refrigerate at least 30 minutes before baking.
- Set a baking sheet on the bottom rack of the oven; preheat to 400 degrees F. Brush the crust with the beaten egg and sprinkle with turbinado sugar. Dot the filling with the butter, then set the baking sheet with the galette directly on top of the hot baking sheet in the oven. Bake until golden, 25 to 30 minutes.
- Whisk the apricot jam and 1 teaspoon water in a small bowl. Remove the galette from the oven, brush the apples with the jam mixture while still hot and sprinkle with chopped pecans. Let cool slightly on the baking sheet before serving.
PUMPKIN AND PLANTAIN MASH
Beautiful and simple to prepare, this blend of pumpkin and plantain is perfectly flavored with roasted garlic and caramelized shallots.-Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the pumpkin, plantain and garlic in a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until tender., Meanwhile, in a large skillet over medium heat, cook shallots in oil until tender. Add the wine, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and chili powder; cook and stir for 6-8 minutes or until shallots are golden brown., Squeeze softened garlic into a large saucepan; add broth and bring to a boil. Remove from the heat; add pumpkin and plantain. Mash with butter and remaining salt and pepper. Top with shallots.
Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MASHED PUMPKIN AND APPLES
From Woman's Day. Cut pumpkins in half horizontally or squash lengthwise. Sugar or pie pumpkins are different from the jack-o-lantern variety. Can be made up to 2 days ahead and reheated in a 350 degree oven for 20 to 30 minutes or in the microwave.
Provided by Cathleen Colbert
Categories Apple
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put cranberries in small bowl and add 1 cup boiling water and let soak.
- Preheat oven to 400 degrees F.
- Coat a baking sheet with cooking spray and place pumpkin and apples cut side down on sheet.
- Bake 40 minutes or until pumpkin is fork tender and apples are very soft.
- Let cool to room temperature.
- Scoop pumpkin and apple pulp into large bowl.
- Add butter, lemon peel, salt and pepper and mash with a potato masher or beat with a mixer.
- Spoon into a serving dish and reheat in microwave if needed.
- Drain cranberries and sprinkle on top.
Nutrition Facts : Calories 193.3, Fat 8.1, SaturatedFat 5, Cholesterol 20.3, Sodium 458.6, Carbohydrate 32.5, Fiber 4.1, Sugar 16.3, Protein 2.7
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