Dear Fiesta Farms:
Thank you for last week’s post about chutney. I’ve been thinking about the Thanksgiving dinner we are hosting for our friends and while I want a somewhat traditional affair, I thought we should mix it up a bit. We’re bored of cranberry sauce so are making a blueberry chutney, and we want a different dessert other than pumpkin pie. But what would Thanksgiving be without cranberries and pumpkin?! We don’t want to totally alienate the traditionalists. Can you help us out?
What a perfect question, it is almost as if I wrote it myself, for you see, I too am facing the same dilemma and have decided upon the following: I am going to have the pumpkin at the beginning of the meal, cleverly disguised as soup. As far as the cranberries go, you can have your cake and eat it too, especially if your cake is Cranberry Maple Pudding Cake, an Autumn/Spring romance that marries the seasoned and sour berries of Fall with the sweet, quintessentially Canadian symbol of spring.
* Note-you may substitute Veg stock for Chicken stock and this soup will be vegetarian friendly
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon choppeD fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
2 cups fresh or frozen cranberries
1-cup maple syrup
2/3 cup whipping cream
¾ tsp grated orange peel
½ tsp salt
2/3 c all purpose flour
1/3 c cornmeal
1 ½ tsp baking powder
3 tbsp sugar
½ c milk
½ c butter, melted
1 tsp vanilla extract
Preheat oven to 400 F. Combine first 4 ingredients and a pinch of salt in saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
Whisk together flour, cornmeal, baking powder and salt. In another bowl whisk together egg and sugar. Add milk, melted butter and vanilla to egg mixture. Add flour mix to egg mixture and whisk to blend.
Pour warm cranberry mixture into 8×8 baking dish. Pour batter over this.
Bake cake until it is golden and cranberry mixture bubbles at its edges, about 28 minutes. Cool for 15 minutes.
Serve with crème fraiche, whipped cream or vanilla ice cream