Pumpkin Dumplingstortitas De Calabaza Food

PUMPKIN TURNOVER

Steps:

• Place the pumpkin in saucepan with the piloncillo, 1/4 cup of water and the cinnamon stick. Bring to a boil and cook for about 15-20 minutes until the pumpkin is tender. Remove the cinnamon stick.
• At this time the piloncillo should had been dissolved, add the ground cinnamon, ground anis and clove. Keep cooking uncovered for about 20 or more minutes, stirring frequently until the mixture takes the texture of a jam. This can be done ahead of time and has to be a room temperature before forming the empanadas.
• To form the dough; Place the yeast in a small bowl add the warm milk and let it proof for about 5 minutes.
• Meanwhile in a large bowl place the Flour, eggs, melted and cool butter, sugar and salt. Add the yeast mixture and mix to form a soft a dough. Knead in a floured surface for about 5 minutes adding more flour if needed.
• Place the dough in an oiled bowl turning to coat with the oil. Cover with plastic and let it rest for about 1 1/2 hour in a warm place.
• After that period of time knead the dough again for 2-3 minutes and divide in 12 small soft balls to start forming the empanadas. Cover with plastic.
• Now to form the empanadas: With the help of your rolling pin roll out each of the dough balls in a slightly floured surface into circles of about 7 inches diameter stretching it if necessary.
• Place about 1/4 cup of filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.

PUMPKIN DUMPLINGS(TORTITAS DE CALABAZA)

Steps:

• Drain the Pumpkin after cooked and mash.
• Add flour while pumpkin is still hot, this helps flour to cook.
• Pour in sugar, vanilla, cinnamon, and egg. Mix well all ingredients, let it set for 30 minutes.
• Heat pan with Canola oil, on medium, then spoon drop pumpkin mixture into hot oil, fry until golden brown. They will be crispy in the outside and soft in the inside. Drain in paper towel, set aside and cover with powder sugar if desire.

DULCES DE CALABASAS (MEXICAN PUMPKIN CANDY)

Steps:

• Cut pumpkin in half, remove seeds and as much of the "stringy stuff" as you can, and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches.
• Slice off skin, taking off as little flesh as you can.
• Measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line, then drain water.).
• Put in a fairly heavy saucepan and cover with water.
• Cover, bring to a boil, and boil for 15-20 minutes.
• Drain, but save water, and place pumpkin back in pan.
• Measure water to make sure you have about 1 1/2 cups.
• Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point, if desired.
• Pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.
• Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and "candies".
• In the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.
• Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper.
• Allow to dry at least 10-12 hours in a place where it will not be disturbed (if you're not going to be using the oven and haven't had it on recently, the cold oven is a great place to keep it safe.).
• Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.

PUMPKIN PUDDING (BUDIN DE CALABAZA)

Steps:

• In a large mixing bowl thoroughly combine the pumpkin, sugar, flour, butter, cinnamon, salt and cloves. Add eggs; lightly beat eggs into pumpkin mixture with a fork. Add milk; mix well.
• Place a 10 x 6 x 2 inch baking pan in a 13 x 9 x 2 inch baking pan on an oven rack. Pour in the pumpkin mixture. Pour hot water into the outer pan to a depth of 1 inch. Bake in a 350 degree oven about 45 minutes or till knife inserted comes out clean. Cool pudding; chill.
• Combine whipping cream and rum. Beat till soft peaks form. Spoon pudding into 8 dessert dishes. Dollop each with whipped cream mixture.

AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)

Steps:

• Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
• Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
• Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
• Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
• Drain and wash twice in clear cold water. Drain for an hour.
• Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
• Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
• Drain and place pumpkin on wax paper to dry.
• Will keep refrigerated about a week but you should double bag leftovers and freeze for later.

MEXICAN PUMPKIN EMPANADAS (EMPANADAS DE CALABAZA)

Steps:

• Place pumpkin in a medium pan and add, piloncillo, cinnamon, and anise star (read note 1).
• Pour in water, cover the pan, and let gently simmer for 20 minutes while mixing one or two times.
• Remove the cinnamon stick and anise star. Add nutmeg and cinnamon powder.
• Using a potato masher, mash roughly the pumpkin.
• Keep cooking uncovered while stirring from time to time until you'll have a thick and dense mixture.
• Set aside and allow to mixture to reach room temperature.
• In a food processor place flour, sugar, baking powder, and salt. Pulse two times to combine.
• Add butter and pulse a few times to form a crumbly mixture.
• Add egg yolk and cream, and pulse again until a clumpy dough forms (read note 2).
• Transfer the dough onto a floured and smooth surface and quickly knead it into a ball.
• Wrap the dough with cling film and place it in the refrigerator for 15 minutes.
• Prepare two cookie sheets with parchment paper or a baking mat.
• Cut two squares about 6×6-inch (15x15cm) from a plastic bag.
• Mix about ½ cup of sugar and 1 ½ tablespoon of ground cinnamon on a deep plate.
• Make an egg wash whisking together the milk and egg in a small bowl.
• Last, preheat the oven to 360°F (180°C).
• Remove the dough from the fridge, divide it into 14 pieces and then flour your hands and roll each piece into a ball.
• Place a dough ball on one of the plastic squares, cover with the other and slightly press with your hand to make a small patty.
• Using a heavy dish, press the dough to form a flat disc (read note 3).
• Peel the top square gently, then add some pumpkin filling in the middle of the disc.
• Fold over to make a half-moon and press the borders to seal well the empanada.
• Gently place the empanada on one hand and peel the last plastic.
• Take the edge and carefully twist it to make the braided edge (read note 4).
• Place the empanada on a baking sheet and repeat the steps with all dough and filling.
• Brush all empanadas de calabaza with the egg wash and make some small holes on the top with a toothpick.
• Bake between 20 and 25 minutes or until the pastries are slightly browned on all sides.
• As soon as empanadas are out of the oven, coat them in the sugar and cinnamon mixture carefully.
• You can now eat them while they're still warm or place them in a cooling rack and store them for later.

FLAN DE CALABAZA (PUMPKIN)

Steps:

• Scoop out the filling of the pie slices and put them in a mixing bowl. Add in the milk and mix well. There's empty crust leftover, which you can discard or just pop in your mouth.
• Preheat the oven to 350 degrees F, and boil some water. Spray 2 ramekins with cooking spray to prevent sticking. This preparation needs to happen first, because the next part is a little time sensitive.
• Put the sugar in a saucepan over medium heat. This will begin the caramelization process as it melts down to syrupy consistency-about 10 minutes. Stir it frequently until it becomes brownish in color, and then immediately pour a layer of it in each ramekin before it starts solidifying as it cools. Then top each ramekin with the pumpkin mixture. Place the ramekins on a rimmed baking sheet, and then pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 20 minutes.
• After baking, let the ramekins cool, and then refrigerate them for a couple of hours until they're cold. Place a plate over each ramekin and then flip the two upside down so you can slowly lift the ramekin to reveal the flan inside. Garnish it with fresh mint if you have it and want it to look extra fancy.

TORTAS DE CALABAZA / PUMPKING PATTIES

Steps:

• Preparing the Mixture:.
• Extract the inside of pumpking and mash well to soft set aside,.
• Mix salt sugar and Cinnamon together , add eggs and Vanilla extract , blend together with the mashed pumpking.
• Ready to FRY :.
• In Frying pan , HOT Vegetable OIL, Take the mashed mixture with and make into spoonfulls and drop in oil into soft golden color on the outside.
• Fry aprox 3 minutes (depends on temperature ) ensure they golden and not burned.

PUMPKIN DUMPLINGS

Steps:

• Mix the egg and pumpkin puree in a bowl. With a wooden spoon beat in the flour, a little at a time, until the dough is smooth and elastic. Add nutmeg and beat several times to incorporate.
• Bring a large, deep pot of salted water to a boil. Take a wooden cutting board or any flat platter and place several tablespoons of the dough on top. Use a large chef's knife to spread the mixture over the board so that it is about 1/8 inch thick. Hold the board over the pot of water and, using the knife, slice off strips about 1/4 inch thick and about 3 inches long. (The strips will look rough at this point, but don't be discouraged: the dumplings will take shape as they hit the water.) Dip the knife in the boiling water from time to time to make the cutting easier. When the dumplings rise to the surface, let them cook another minute before removing with a slotted spoon and dropping in a bowl of ice water.
• When all the dumplings are cooked, drain in a colander. Before serving, saute them quickly in butter and season with salt, pepper and, if desired, Parmesan cheese.

PUMPKIN DUMPLINGS

Steps:

• Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft).
• Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain.
• Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve.

PUMPKIN DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine the pumpkin, egg, salt, nutmeg, and baking powder.
• Blend well.
• Add flour.
• The dough should be soft.
• Dip a 1/2 teaspoon measure into the boiling water.
• Scoop up a generous 1/2 teaspoon of the dough.
• Drop dough into boiling water.
• Repeat until all of dough is used.
• Be sure to always dip the 1/2 teaspoon measure into the boiling water before scooping up the dough.
• Boil dumplings about 10 minutes.
• Transfer to a colander with a slotted spoon to drain.
• In a large skillet, melt the 3 tablespoons butter over medium heat.
• Add the dumplings and saute until beginning to brown, about 8 minutes.
• Transfer to a serving dish and sprinkle with the Parmesan.
• Serve.

PAN DULCE DE CALABAZA - SWEET PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
• In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
• Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
• Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.