What have you been up to in the kitchen?

Sunday, August 24, 2008

Pumpkin Souffle, Guerrilla Style

I saw this recipe in a magazine and thought it sounded like a great use for those mini pumpkins, but didn't have time to copy it, so I snap-and-ran. This is my approximate understanding of the picture.

You Will Need:
8 Mini Pumpkins
4 Large Eggs
4 Tsp All-Purpose Flour
1/4 Tsp Baking Powder
3 oz. Cabot Habanero Cheddar, diced
Salt and Black Pepper to taste

Preheat Over to 350
Place uncut pumpkins in a shallow dish and add a 1/4 inch of water. Cover tightly with foil and bake for 40 minutes, or until tender. Let cool.
Reheat oven to 375
With a paring knife, remove tops of pumpkins. Remove and discard seeds. Remove some flesh, leaving a 1/4 inch shell.
Place four cups of pumpkin flesh in a mixing bowl. Separate eggs and mix yolks into pumpkin flesh, reserving whites in a separate bowl.
Stir flour and baking powder into flesh and egg mixture. Add cheese. Season with Salt and Pepper.
Whip egg whites into stiff peaks and fold into pumpkin mixture. Spoon into pumpkin shells.
Place on baking sheet and bake for 12-15 minutes.

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