Pasta With Jack Be Little Pumpkins And Rosemary Recipes
ROASTED JACK-BE-LITTLE PUMPKINS WITH MAPLE PANNA COTTA
Steps:
- Preheat oven to 375 degrees. In a small pan, combine 2 cups milk, 2 cinnamon sticks and the vanilla bean. Bring to a boil, and immediately remove from heat. Allow to steep 10 minutes. Remove and discard cinnamon sticks and vanilla bean.
- Slice tops from pumpkins, as close to the top as possible. Remove seeds and pulp. Place pumpkin bottoms cut side up in a roasting pan, and fill each pumpkin with heated milk, about 1/4 cup per pumpkin; reserve remaining milk. Place pumpkin tops in roasting pan cut side down. Cover pan with aluminum foil, and bake until tender, about 40 minutes. Remove from oven. When cool, discard liquid.
- In a medium pan, combine remaining milk, cream, maple syrup and gelatin. Bring almost to a boil; remove from heat, and allow to cool. Fill pumpkin shells with this mixture, cover with plastic wrap, and refrigerate at least 4 hours, or overnight.
- Place star anise, 2 remaining cinnamon sticks, cloves and allspice on a piece of cheesecloth. Tie securely with kitchen string. In a medium-size saucepan, combine the dried fruit, wrapped spices, orange juice, Armagnac and 2 cups water. Bring to a boil over high heat, and reduce heat to low. Simmer, stirring occasionally, until fruit is tender and there are about 6 tablespoons of liquid left in the pan. Discard spices.
- Allow pumpkins to come to room temperature before serving. Place a pumpkin in the center of each of 6 plates, with a pumpkin top leaning against it. Spoon a little fruit and juice around each pumpkin, and serve.
PUMPKIN AND ROSEMARY PASTA
Make and share this Pumpkin and Rosemary Pasta recipe from Food.com.
Provided by Pink Penguin
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- First make the sauce. Melt the butter in a wide saucepan, Add the garlic and stir for about 30sec or so, then add the pumpkin, rosemary, lemon zestand nutmeg. Season.
- Cover and Sweat over a gentle heat for about 15 mins, stirring occasionally until the pumpkin is very soft. Squash a little down into the butter but leave about two-thirds as it is. Taste and adjust the seasoning.
- Meanwhile cook the pasta.
- Tip the drained pasta into the pumpkin pan and gentle mix. Serve immediately.
Nutrition Facts : Calories 554.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 45.7, Sodium 8.7, Carbohydrate 82.3, Fiber 3.8, Sugar 3.3, Protein 14.4
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