The Sugar (& Cinnamon) To Sprinkle on Your Snow Day

make-it-a-cinnamon-rollDateline: January 6 2017 , Charlotte NC.

So they say its going to snow. That’s #SnOMG or #Snomageddon for those of you anxious to share the excitement on social media!

Although I’ve been Charlotte-based since 1975, I’m still enough of a Florida-raised girl that, for me, the words, “Snow Day” run synonymous with the term “Free Day”

Snow in Charlotte, and often the accompanying ice, cause a run on the bread and milk aisles in local groceries and a bit of a local panic. Truth is, in 2-3 days its usually all melted and gone. So, while the “free” time does provide an unexpected opportunity to take a deep breath and to catch up on cleaning and paperwork, I’d prefer to  look at it through adolescent rose-colored glasses and take is as a day off to play, make footprints in the snow,  drink hot chocolate and in the case of today’s post make cinnamon rolls.

Snow or not, you’ll find this recipe makes for a fun morning of winter’s baking, filling your home with the sweet strong scent of cinnamon. Traditionally I make cinnamon rolls for all of our neighbors and local family and deliver the warm pans of rolls tied up with a holiday bow to those on the cul-de-sac on Christmas Morning. But, you don’t have to wait for the holidays to circle back round, cinnamon rolls are a fun treat for yourself and your friends any time of the year.

img_7817What you will need:  Keeping the recipe as local as I can, I now love using Carolina Farmhouse Dairy plain or vanilla organic yogurt in place of the sour cream that I originally called for in this recipe. This yogurt, made in Bahama NC just north of Durham, gives a creamier lighter taste to the finished rolls; and as its local and organic I know where the milk that turns to yogurt come from and makes me feel better about what I am feeding my family and friends.  Same goes for the local eggs. In this case I used chicken eggs from Rowland’s Row Farms, but local duck eggs work equally as well and add a richer taste and texture.

Where to buy? Both Carolina Farmhouse Dairy Yogurt and Rowland’s Row eggs are available at the all new Queen City Pantry/ Vin Masters at Atherton Mill!  That’s right, Vin Master is not just a wine shop any more. Recently purchased by Queen City Pantry’s Rochelle Baxter, Vin Master now carries all the local product that Queen City Pantry has been know for as well as a terrific variety of wine and beer. (Note to self: in light of the upcoming snow, might want to  pick up a couple of bottles of wine while shopping for yogurt and eggs)

As far as the remaining ingredients go, if I can’t find a locally raised or produced option, I turn toward organic choices whenever I can. In this case, the sugar I use in the recipe is organic, as is the butter; and the flour is local Southern Biscuit Flour,  brought to you by Renwood Mills in Newton NC. This trio of ingredients is available at almost every local grocer.

imgres-2My personal preference in yeast is SAF Red Instant Yeast. The Healthy Home Market  with three locations in Charlotte usually carries this yeast in 1 lb. bags – which, in my experience, will last till you use it all, if you keep it in a sealed container in your freezer. if you can’t find it locally you can order it from the fine folks  at King Arthur’s Flour.  

Here’s the How-To when using yeast in a recipe. Proof the yeast ( to make sure it is good) when you first open the vacuum sealed bag , by stirring the prescribed amount into water that is tepid. That is no hotter than 110 degrees F. You can use an instant-read thermometer if you’d like, but if you want to go by feel, tepid water  is not as cold as what you would pour for a glass to drink; but not as hot as what you would use to wash your face. Think room temperature.  Stir the yeast in and wait for a bit of foaming of bubbling action to occur on the water’s surface, once that happens you are good to go. Store the remaining yeast in an airtight container in the freezer and use it as needed. Further directions in the recipe below…

 

img_7831Now about the cinnamon. My go-to spot for spice is the Savory Spice Shop in Southend Charlotte. Run by Amy and Scott McCabe and an incredibly knowledgeable staff, Charlotte’s South Charlotte Savory Spice Shop now enjoys new digs at the Atherton Mill & Market. Located right around the corner from their former location, between O-Ku Restaurant and Big Ben’s, they’ll set you up for success, making it easy for you to keep fresh fragrant and flavorful spices in your pantry of spice drawer all year long.

No more buying big jars and then having them grow old and stale between recipes. It’s always good to keep basics on hand, but for specialty items, buy as is needed and know that you may purchase as much or as little as you’d like. While the Savory Spice Shop in Southend carries several varieties of ground cinnamon and cinnamon chips ( ooh, wouldn’t those be a great addition to these rolls!) my favorite cinnamon for sweet and spicy culinary endeavors alike is the piquant, rich ground Saigon Cassia Cinnamon. Before you cook, go in and taste all the varieties on the shelves ( this is one of the pleasures of shopping at Savory Spice,  you may taste before you buy) and find the one that works best for you.

So there you have it – all that’s left is the fun that’s to be had in the baking. I fill my cinnamon rolls with a mix of the organic white sugar, cinnamon and my homemade brown sugar ( the how-to here is in the recipe) Be generous as you sprinkle for extra ooey-goo-iness. If you’re feeling adventurous, mix it up a bit with the addition of chocolate, cinnamon or butterscotch chips,  or cocoa nibs ( Black Mountain Chocolate cocoa nibs from Winston-Salem, NC are also available at the new Vin Masters, as well!)

Heidi’s Homemade (SnowDay) Cinnamon Rolls

1 cup organic sour cream or (preferably) organic yogurt – Carolina Farmhouse Dairy is my Go-to brand

½ cup organic sugar

1 tsp. salt

½ cup melted butter

½ cup tepid water

2 Tbsp. SAF Red Instant yeast

2 local chicken or duck eggs

4 cups organic or local unbleached flour

For the cinnamon roll filling:

generous amounts of melted butter
, cinnamon, sugar, brown sugar*

*Here’s the Brown Sugar How-To: Make your own brown sugar by using 2 1/2 cups of organic sugar and 1/4 cup of local NC Sorghum Syrup molasses ( Forget the commercial blackstrap molasses and go local here – it really makes a delicious difference! I love the sorghum syrup molasses from Harrell Hill Farms in Bakersville, NC and you will too; but any NC sorghum syrup works well) Blend the two ingredients together  by using quick on-off pulsing motions in a food processor until the sugar dissolves into the sorghum and viola! – Your own homemade brown sugar – yum!

 

img_7819For the dough: Dissolve yeast in warm water with one teaspoon of the sugar. Stir and when a foam forms on the surface it is ready. If no foam appears within five minutes, then either your water was too hat or your yeast was old. Start again with cooler water and another package of yeast. 
Once the yeast starts to foam or proof, combine it with the other dough ingredients to form a soft but sticky dough.
 Let rise 1 hour. Turn out onto a floured worksurface. Knead until smooth then roll dough out into a large rectangle about ¼ inch thick.

For cinnamon rolls: generously spread the dough with melted butter. Sprinkle with sugars and cinnamon. Roll up like a jelly roll. Cut the log of dough into 1 ½ inch thick slices. Place the slices in a buttered pan, cut side up. Drizzle with additional melted butter. 
Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.

img_7806Heidi Cooks | Heidi Writes | Heidi Teaches

I can’t wait to see and hear how your cinnamon rolls bake up!  Post photos and then tag me on your social media posts – @HeidiBillotto and @HeidiBillottoCooks on Facebook; @HeidiCooks on Twitter and @HeidiBillotto on Instagram

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Stay tuned…my list of Jan, Feb and March 2017 hands-on cooking classes posts this weekend – can’t  wait!

As Much Fun To Make As It Is To Eat – Happy Popcorn Month!

HEIDI BILLOTTO FOODOctober is National Popcorn Month, so let me be the first to say Happy Happy!   I don’t know about you, but when my thoughts turn to popcorn, my food memories kick in and I go back to a time before microwaves and air poppers.

Like many of you, I go back circa  mid to late 1960’s. My brother Jaimie and I were 8, 9 or 10ish and when we were in need of a snack, our mom would let us make Jiffy Pop. If you know me, you know I’m a sucker for a culinary gadget and the Jiffy Pop “cook it in the package” marketing was – at the time – the ultimate. I loved the process probably even more than the popcorn itself, inspired, as were many my age by the classic commercial with the magic genie in the lamp touting this popcorn as “The Magic Treat” “… as much fun to make as it was to eat”  Before we go further – take a step back in time and watch it with me now…  

 

popcorn popper advertisementIf you didn’t have the luxury of Jiffy Pop, then  you had to go back to the kettle type electric popcorn popper or a large heavy pop on the stove – both required working with hot oil and at least to my mom’s mind – were too dangerous for us to handle ourselves.

As I got older electric popcorn poppers became a bit more refined and when I was in college ( again in the days before microwaves) we used the non stick bowl or base of our electric popcorn poppers much like an electric skillet to cook everything from Kraft macaroni and cheese ( boiled first in the small hot pots we used to heat  coffee, tea and soup) to browning ground beef or searing hamburger patties as much as we used it to make popcorn.

As I recall my popcorn popper then was made by Hamilton Beach and I  know I opted for Flame Red over the Avocado Green and Harvest Gold colors offered. I honestly don’t really recall that it was endorsed by Joe Namath, but according to this old Spiegel Catalog ad – looks like that was the case.

Today technology has sadly eliminated the need for the same type of culinary creativity we had to muster back in the day and  most people turn to the microwave to pop corn ( and make Mac and Cheese), but if you ask me – I still like popcorn popped in oil on the stove – calories or no – its all about the flavor.

popcorn with spicesNow, instead of vegetable oil I suggested using canola oil to start and then finish the fluffy popped kernels with a drizzling of real melted butter and a sprinkling of sea salt;   or mix it up a bit with a grating of aged Parmesan cheese or a blend of salt and pepper; or better yet take a trip over to The Savory Spice Shop – I’m a regular at Charlotte’s SouthEnd location  – Let owners Amy and Scott McCabe and their friendly staff help find one or two spice blends of flavor combos you like. Then just sprinkle them on and let the snacking begin!

 

However you pop it, Celebrate in style this month! Make some popcorn from scratch and enjoy life the old fashion way, one buttery kernel at a time… and then use the leftovers ( or pop a second batch) to make either of the two sweet treats or for a savory splash of popcorn, grind the popped kernels and use them in place of bread crumbs to crust chicken or fish or in addition to the flour for a bit of texture in your next batch of homebaked bread, pancakes or waffles  – Happy National Popcorn month!

CHOCOLATE CHIP HONEY CARAMEL CORN

hhfmolassesInstead of buying commercial brown sugar -I like to make my own by combining ¾ cup of organic sugar and ¼ cup local molasses and stirring until well blended. Worth noting here that my go to for molasses is local NC Sorghum Syrup molasses from Harrell Hill Farms – Doug Harrell tells me they’ve just finished up the 2015 season and its bottled up and ready to roll – order you can buy it in several shops up and around the Burnsville. NC area or call and order directly from the farm – for more details visit http://harrellhillfarms.com/molasses.htm ) Now onto the recipe…

10 cups popped popcorn

1 cup brown sugar

1/4 cup local honey

1 cup butter

1/8 tsp cream of tartar

Pinch of fine ground salt

1/2 tsp. baking soda

2 cups dark chocolate chips

 

Divide the popcorn and spread in simgle layers over two large parchment paper lined baking sheets with sides.

Combine the brown sugar, local honey, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes.  Remove from the heat and quickly stir in the baking soda.

Pour the caramel over the popcorn and stir gently until all the kernels are coated.

Bake for 1 hour in a preheated 200 degree oven, stirring every 20 minutes. Add the chocolate chips during the last 2-3 minutes of baking. Pull from oven and stir once again to mix chocolate in and around the caramel corn.  Allow the popcorn to cool on the pan as the hot caramel is VERY hot, then, break the cooled pieces apart for easier eating and storage. When it has cooled, store  the popcorn in a tightly sealed container and enjoy!

pink popcorn ballsHomemade Popcorn Balls

I first made these about the same time I first made Jiffy Pop. My very first cookbook was  “Betty Crocker’s Boys and Girls Cookbook” among my favorite  recipes was the one for Pink Popcorn Balls – you can make these any color with just a few drops of your favorite food coloring and if you want to add a bit of flavor, add a quarter to half tsp of any extract or flavoring for a treat fun of any occasion!

6 cups popped popcorn

3 Tbsp. butter

1 (10 ounce) package marshmallows

Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted.

Remove from heat.  Add popped popcorn and  toss with a buttered spatula to coat. Coat your hands with melted butter or wear plastic gloves and shape the warm coated popcorn into balls. Allow to cool on a waxed paper or parchment paper lined tray, then wrap with plastic wrap to hold, or enjoy on the spot!

 

Summer Faves: Fried Green Tomatoes

HEIDI BILLOTTO FOODI don’t know who decided to fry the first green tomato – but I’m glad they did! Credited with strictly Southern roots, a quick bit of investigative research indicates that recipes date back as far and the mid to late 1800s, several from Jewish and Kosher cookbooks, too.  The popularity of this crunchy summer favorite, however, soared with the popularity of Fanny Flagg’s novel Fried Green Tomatoes at the Whistle Stop Cafe  and  later the movie of the (abbreviated) same name in the late 1980’s. Since then chefs around the country, and perhaps the world, cleverly continue put innovative spins on the basic batter, bread and brown technique.

green tomatoes

Fresh picked green tomatoes from Tega Hills Farm in Ft. Mill SC. Mindy Robinson of THF sells to the public on Saturday Mornings at the Matthews Community Farmers Market and at the Yorkmont Regional Farmers’ market in Charlotte, NC

Anyway you fry it, do try this fabulous summer treat before the seasons end.

As I write this, it is August in the Carolina’s and ’tis the season for the late harvest of red ripe juicy tomatoes. But before these gems turn red, they’re firm and green and equally delicious to their red ripened counterparts. As is the case for ripe and heirloom tomatoes of all sorts, the best place to buy green tomatoes is from a local farmer and any local farmers market – or you could grow them yourself, but I have found over a long period of summer growing seasons, that I am much better cooking with tomatoes than growing them) so I am happy to rely on the harvest of local farms and farmers with greener thumbs than mine to stock my tomato larder.

The tomatoes photographed for this blog post and for the Charlotte Today television segment with which these recipes coordinate came from Tega Hills farms in Ft.Mill SC and Black’s Peaches in York SC  – always most important, I think, to Shop Local so you can Eat Local.

Heidi on ct set with green tomatoesThis week I cooked with Local South Carolina green tomatoes, pairing them with ripe red tomatoes, Fishing Creek Creamery Goat cheese from Chester South Carolina and Clemson Blue Cheese from Clemson South Carolina as well. If you’d like to see the video presentation  from this week’s WCNC Charlotte Today broadcast, click here then come back for all the details, recipes and more.

Quartered green tomatoes from Black's peaches in York South Carolina, tossed with watermelon, arugula and Clemson Blue Cheese for another version of a tasty late summer salad

Quartered green tomatoes from Black’s Peaches in York South Carolina, tossed with watermelon, arugula and Clemson Blue Cheese for another version of a tasty late summer salad

Of course green tomatoes aren’t just for frying, cut them and toss in spices and vinegar to make your own house pickles, season with salt and pepper to use in place or in addition to cucumbers;  or scoop out, stuff and bake as you would bell peppers.

 

Three Ways, and then some, to serve Summer Fried Green Tomatoes

fried green tomatoes - gerinMaster Recipe

FRIED GREEN TOMATOES

By Charlotte Culinary Expert, Heidi Billotto

2-3 local firm green tomatoes, thick sliced

organic All Purpose Flour

2-3 local or organic eggs

dry seasoned bread crumbs

canola oil or your favorite Extra Virgin Olive Oil

 

Dip each slice of tomato first into the flour, then eggs, then bread crumbs

Dip each slice of tomato first into the flour, then eggs, then bread crumbs

Dip each slice of tomato first into the flour, then eggs, then bread crumbs. The secret is to allow the battered and breaded green tomatoes to rest on a wire rack, for at least a minute or two before you fry.  This time allows the egg, flour and bread crumbs to firm up around the tomato and create a bond that will not come off in the hot oil. To fry the breaded green tomatoes traditionally, Heat about ½ inch of oil in a sauté pan or frying pan using wooden spoon test

Heidi's Wooden Spoon Test to see when  oil is hot enough to fry

Heidi’s Wooden Spoon Test to see when oil is hot enough to fry

To test to see if the oil is hot enough for frying, place a wooden spoon in the pan of oil. As the oil heats, little bubbles will form around the edge of the spoon just as they would if a piece of food were in the pan frying – when you see the little bubbles, the oil is hot enough to fry.

To fry with less fat, use a non stick pan and coat lightly with a flavorful olive oil. Brown as you sould in the greater amount of oil.

When the oil is hot, put the breaded tomato slices in, cooking just until brown. Remove from oil and drain on several thicknesses of paper towels.

Joes tomato salad The Flipside Cafe

The idea for these sliced Fried Green Tomato croutons came from Chef Joseph Cornett of The Flipside Cafe in Ft. Mill SC

Lots of ways to serve – with pimento cheese and red ripe tomatoes for a stack;  with watermelon, local goat cheese and arugula for a late summer salad;  in a Parmesan casserole as you would fried eggplant or chicken; cut into Fried Green Tomato croutons to top a ripe tomato salad; or with the bacon jam recipe found below, layered  with local lettuce and slices of ripe tomato for an innovative BLT.

Spread green tomato slices with soft local South Carolina chevre from Fishing Creek Creamery in CHester SC or Clemson Blue Cheese from Clemson SC; and then proceed with the Master recipe for a cheesier version of fried green tomato flavor

Spread green tomato slices with soft local South Carolina chevre from Fishing Creek Creamery in Chester SC or Clemson Blue Cheese from Clemson SC; and then proceed with the Master recipe for a cheesier version of fried green tomato flavor

For another variation on the theme, spread sliced green tomatoes with soft local goat cheese. Refrigerate to keep firm. Coat and bread the cheese and tomato “stack” as you would just the tomatoes in the Master Recipe.

Variation on t he theme - top tomatoes with your favorite local cheese and then bread and fry

Variation on the theme – top tomatoes with your favorite local cheese and then bread and fry

Serve drizzled with Balsamic vinegar and enjoy this last taste of the summer season!

 

The perfect Fried Green tomato condiment:

Bacon and Local Pepper Marmalade

Recipe by Charlotte Culinary Expert, Heidi Billotto

1¼ pounds sliced bacon, diced

2  local onions, finely chopped

2 organic carrots, peeled and finely chopped

2 organic celery stalks, finely chopped

1-3 sliced local jalapenos or hot peppers

2¼ cups North Carolina apple or South Carolina peach cider

⅓ cup red wine vinegar

2 Tbsp. local molasses ( my favorite by far is from Harrell Hill Farms in Bakersville, NC)

1 tablespoon fresh or dried thyme or savory leaves, roughly chopped

 

Heat a large skillet over high heat. Add the chopped bacon and cook until browned, stirring often, for 4 to 5 minutes. Reduce the heat to medium and add the onions, carrots and celery and sliced Jalapenos, cooking until the vegetables are tender, 6 to 7 minutes.  Pour in the cider and the vinegar, increase the heat to high and cook until the liquid is thick, 7 to 8 minutes.

Stir in the  molasses, cooking until the bacon looks glazed, about 2 minutes. Turn off the heat and move the skillet to a cool burner. Stir in the thyme leaves and cool to room temperature.

Serve immediately or refrigerate in an airtight container for up to 5 days.

 

 

Peter, Peter Pumpkin Eater | Seasonal Squash Aren’t Just for Carving

HEIDI BILLOTTO FOODWhen the Colonists first landed in North America they found the Indians growing and using pumpkins. The new Americans were quick to enthusiastically embrace the large round and sometimes ungainly fruit, which is actually a member of the gourd family, and subsequently pumpkin pie became an American tradition.

Today most of us do not hesitate to go out and choose a real pumpkin for our Halloween Jack-o-Lantern, but when it comes to actually cooking this seasonal squash, we tend to forgot that “Eat Local” mantra and all the possibilities of using fresh versus canned. This year, I suggest you shop from local farmers, rather than the canned veggie aisle of your local grocer and make some puree you can freeze and use for months to come.

Okay, I’ll admit it, while it is comforting to have a can or two or organic pumpkin puree on the shelf for back up; it’s easy to put up your own pumpkin puree this season and I am happy to use this post to show you how its done. Fresh pumpkin, like all other varieties of winter squash is abundant in this area and makes for some very fine eating not only in pie, but in custards, ice creams, breads, cookies and muffins as well as savory recipes like soups, salads, pastas, tempura and pureed or baked as a side with grilled or roasted meats and its great for juicing, too.

Whew! Pumpkin is also quite nice served raw, either grated into salads or thin sliced and served with raw veggies and your favorite dip.

These seasonal squash are low in calories, yet abundant in vitamins, minerals and fiber. Pumpkin is a great source for vitamins A, B-complex, C, and E all are rich in anti-oxidants and anti-aging properties. Health benefits aside,  legend and folk lore has it that this grandest of gourd’s is also an aphrodisiac…so all of a sudden, pumpkin season could take on a whole new meaning … just sayin’

In this post I’ve included a recipe originally given to me by my friend Linda Singerlie,  for one of the best pumpkin cheesecakes I have ever tasted. I tweaked it a bit to make it more local with the inclusion of local Una Alla Volta ricotta, local eggs and homemade brown sugar made from organic sugar and local molasses – instructions all to come.

But, before you cook, you must carve…

PCG_carved14_FB_highlightIf you are looking for some  inspiration before you carve, why not join me  and 25 plus other Charlotte chefs, all members of the Piedmont Culinary Guild on Sunday October 19 at 4 pm for the Guild’s annual fall fundraiser at 7th Street Market in Uptown Charlotte: a family event appropriately dubbed, CARVED. In attendance, skillfully wielding their knives and sharing their pumpkin carving skills will be the likes of Larry Schreiber from the Moffett Restaurant Group; Marc Jacksina from Earl’s Grocery; Chris Coleman from The Asbury; David Feimster from Fahrenheit; Ben Philpott from Block & Grinder; Gregory Collier from The Yolk; Michael Rayfield from Ballantyne Resort; Miles Payne from Little Spoon Eatery; Nicolas Daniels from The Wooden Vine; and Paul Verica from Heritage – just to name a few! For more info about these chefs and their restaurants – check out the links in the “shopping” portion of this post.

In addition to the two hour pumpkin carving competition all of the shops at the Market will be open for business and the Guild will have a tasty apple cider press demonstration complete with samples presented by Coldwater Creek Farms; and a beekeeping demonstration by Art Duckworth of Apple Orchard Farm.

Lenny Boy Brewery will be on hand with a special sweet potato beer.  As a ticket goer, adults will receive a souvenir CARVED 2014 cup good for two (8 oz) pours and one ticket to vote for your favorite pumpkin. The guild will be also be selling more tickets on site if people want to vote more than once.

Advance tickets are still on sale – links to purchase are at the end of this post. Tickets are $10 in advance  or $15 at the door. Kids 18 & under: $5 (unless they bring their own already carved jack-o-lantern and then it’s free!) Proceeds go to Piedmont Culinary Guild and Slow Food Charlotte’s Farmer Fund.

From carving to culinaria

pumkins in the fieldPumpkins grow in a wide variety of sizes, some weighing in at well over 100 pounds. Save the big brusiers for winning awards at county fares and for carving contests. Nothing like a large Jack-o-lantern set out and lit up on the porch designed to welcome treat or treating seasonal guests. Keep in mind that once “Jack” has been carved and spent several nights out of doors, all sorts of ants and other creepy crawly things may take up residence, to say nothing of the melted wax. That’s all fine, if the plan is to keep the carved pumpkin outside, but if you were planning to cook and eat the pulp after the 31st, then best to buy another pumpkin or two or three for all  your upcoming culinary endeavors this season.

For eating purposes, look for medium to slightly smaller pumpkins, those with more tender and succulent flesh.  Like any other winter squash – butternut, acorn, golden and Hubbard – the skin should be free from blemishes and the pumpkin or squash heavy for its size. Store whole any winter squash, pumpkins et al, at room temperature for as long as a month or keep in a cooler place for as long as three months.

To easily get inside the tough outer shell, place your pumpkin in a large heavy-duty plastic garbage bag, take it outside and drop it on some hard concrete – this might be one fun and good way for the kids to help with the process.. The pumpkin will split open into several pieces. Remove the pumpkin pieces from the bag, scoop out the stringy pulp that surrounds the seeds and then cut the firmer pulp from the outside pumpkin shell. Boil, steam, bake or fry the chunks of pumpkin as you would potatoes, or oven roast by placing the pumpkin chunks, skin and all, cut side down in a large baking sheet. Bake in a preheated 375 degree oven for about an hour, or an hour and a half or so, or until the pumpkin pieces are fork tender – about the same consistency as a baked potato. When the squash has cooled slightly, scoop is of the cooked shell.

For pumpkin puree, mash or process the roasted, boiled or steamed chunks in a processor, blender or by hand. Season to be sweet or savory, as you choose and then use as directed in your favorite recipe. Cooked pumpkin pulp will keep in your freezer for six to eight months.

In addition to being used as a base for many sweet and savory recipes, pumpkin or winter squash puree may also be served on it’s own as you would mashed or creamed potatoes. Simply add a little butter to the puree and season to taste with salt and pepper.

From little seeds, big pumpkins grow

pumpkin heirloom-seeds-740x493The pumpkin seeds, sometimes called pepitas, may be rinsed from the stringy pulp, which holds then in place inside the pumpkin and then baked. Because you will remove them before setting your Jack-o-lantern outside, you can bake and eat the seed from pumpkins you carve as well as those you cut up and cook.

First, rinse the seeds well, removing all of the pumpkin pulp. Then, pat the seeds dry between several layers of paper toweling. Spread the dry pumpkin seeds in a single layer on a lightly oiled or buttered baking sheet. Season them generously before baking with your favorite spice or spice combination. Use something as simple as a mix of salt and pepper or go for a zestier blend of garlic salt, chili powder and a dash of cumin. Toast the seeds in a preheated 200 degree oven for 45 minutes to one hour, turning them over halfway during the baking time. When the seeds are dry and toasted with a crunchy consistency, remove them for the oven and allow to cool to room temperature. Store in an airtight container and enjoy over the course of the next several weeks and months.

 

pumpkin cheesecakePUMPKIN STREUSEL CHEESECAKE

Recipe adapted by Charlotte Culinary Expert Heidi Billotto

For the Crust:

2-1/2 cups crushed  graham crackers

3 Tbsp. your favorite cinnamon from the Savory Spice Shop

4 Tbsp. butter, melted

For the Filling:

2 (8-oz.) pkg. cream cheese, softened

1 (8oz) container Una Volla Alta locally made ricotta cheese (available at Pasta & Provisions)

1 cup organic sugar

3 Tbsp. flour

2 tsp. your favorite Savory Spice Shop cinnamon

1 Tbsp. fresh minced Windcrest farms local organic baby ginger

1/2 tsp. ground cloves

1 Tbsp.  fresh grated nutmeg

1-1/2 cups of your own fresh made roasted pumpkin puree ( or use an equal amount of organic canned pumpkin)

4 whole local eggs

For the Streusel Topping:

1/2 cup firmly packed dark brown sugar ( i like to make my own by combining about a cup of organic sugar and about 1/4 cup of local Molasses ( I love Harrell Hill Farms Sorghum Syrup Molasses) – it makes the most delicious brown sugar you will ever eat!)

1/2 cup all purpose flour

1/4 cup cold butter

1/2 cup chopped pecans

Combine crust ingredients in a food processor and pulse several times to mix well. Press in bottom and up sides of ungreased 9-inch springform pan. Bake in a preheated 325 degree oven 10 minutes and set aside.

Meanwhile, make the filling: Beat the first seven ingredients  together; add pumpkin and eggs, mix until well blended. Pour into prepared crust; bake 55 minutes on middle rack. Place a shallow cake pan partially full of water on the bottom rack of the oven to provide moist heat in the oven and keep the cheesecake from drying out.

Carefully remove cheesecake and gently sprinkle streusel over the top before returning to oven for another 10 minutes. To help avoid cracking, turn oven off but leave cheesecake in oven with door cracked for a slow cooling process – about 30 minutes or until cheesecake center is set.

Remove from oven and cool to room temperature. Refrigerate cheesecake at least four hours or preferably overnight in the pan then removed sides and gently slide the cake off the bottom of the pan and onto a cake stand. Serve with a dollop of freshly whipped cream and enjoy!

Shopping and Contact info for tickets, products and chefs mentioned in this post:

Visit the events page of the Piedmont Culinary Guild website, to purchase advance tickets for the Oct 19 CARVED event online and remember tickets will also be available at the door

sss

 

For all of the spices mentioned in the Pumpkin Cheesecake recipe above, visit my friends Amy and Scott McCabe at the Savory Spice Shop in SouthEnd at Atherton Mill. 2000 South Blvd, Charlotte, NC 28203   980.225.5419

una alla volta

 

Uno Alla Volta cheeses are available at the Matthews Community Farmers Market and  at the regional Yorkmont Road Market on Saturdays and at cheese shops around town. For more info visit and “Like” them at  https://www.facebook.com/unoallvoltacheese 

 

hhfmolasses

 

Harrell Hill Farms Sorghum Syrup Molasses is available by contacting the farm in Bakersville, NC – contact information is on the farm’s website at http://harrellhillfarms.com/molasses.htm 

 

Lots of great area chefs are members of the Piedmont Culinary Guild – for more info or, of you are an interested chef, to become a member yourself, check out the Guild’s website at http://piedmontculinaryguild.com/what-is-the-piedmont-culinary-guild/  

For more info on the chefs and restaurants mentioned in this post, just click on the Urbanspoon or website links here:

Larry Schreiber from Good Food on Montford –Good Food on Montford on Urbanspoon

Marc Jacksina from Earl’s Grocery Earl's Grocery on Urbanspoon

Chris Coleman from The Asbury The Asbury on Urbanspoon

David Feimster from Fahrenheit Fahrenheit on Urbanspoon

Ben Philpott from Block & Grinder Block & Grinder on Urbanspoon

Gregory Collier from The Yolk The YOLK on Urbanspoon

Michael Rayfield from Ballantyne Resort Gallery Restaurant at Ballantyne Hotel & Lodge on Urbanspoon

Miles Payne from Little Spoon  http://www.littlespooneatery.com/

Nicolas Daniels from The Wooden Vine The Wooden Vine Wine Bar and Bistro on Urbanspoon

Paul Verica from Heritage Heritage Food and Drink on Urbanspoon