Tuesday, November 30, 2010
Pumpkin Hummus Recipe and more blatherings
I bought another big turkey this year. Every year Dr. Food tells me not to buy such a big bird and every year I do anyhow. I will explain why...
I used to have very big Thanksgivings when I lived in California. I mean like 20 people or more. I had big birds and I always have bought a fresh and local bird. Since moving to New England our Thanksgiving have gotten way smaller but I still have a thing for fresh and local and 26lb turkeys. So, this time was no different and we were only having 7 people (including us). I went to the butcher to pick up the bird without Dr. Food so that I didn't have to listen to him complain that I just spent 82.00 on a TURKEY. I felt so proud of myself until I got home and opened up THIS email:
WHAT THE ???? Seems that Dr Food was paying bills online as I was buying that bird and the charge came through and he saw it. NO FAIR. Next time HE can go get a turkey...wait, no he can't. He will buy the frozen one with the scrawny legs. Stay tuned until next year to see who wins "Iron Chef Turkey Edition".
This was my star of the show though. It is Pumpkin Hummus. I was watching TV the morning before and some local chef was making this. I had to try it. It was a huge winner in my book. So, I have to share. The recipe was for about 100 people so Dr. Food cut it down to a reasonable size.
Spicy Pumpkin Hummus
1/4 C olive oil
1 Tbsp chopped garlic
2 tsp Sriracha chili sauce
2 15oz cans chickpeas, drain water and save
2 tsp cumin, ground
2 Tbl Tahini paste
2 Tbl lemon juice
1 C pumpkin puree
Salt and pepper to taste
In a large pan, add the olive oil and garlic. Saute for until garlic starts to turn golden. Add the chickpeas and sauté for 5 minutes. Turn off the heat and add remaining ingredients. Stir well and puree in food processor in batches with some of the reserved chickpea liquid. There will be extra liquid, just use enough per batch to help the mix puree into a smooth consistency. Puree until very smooth and cool down. Serve in a shallow bowl and top with diced cucumber, red onion, crumbled feta cheese and olive oil. Serve with pita chips.
Next star is the "Harvey Wallbanger Cake". When I lived in California my friends Monte and Peter would every year bring this cake the day before Thanksgiving for my family to have. Now that I live in New England I don't have my Monte and Peter delivering me cakes and treats and shoes (they used to leave shoes on my porch to be funny. They got them off the street [ yes, the streets! This was California NOT New England] and at thrift stores and they would leave them on my porch. Oh, one time they left a broken guitar.) Ok, so I am getting off point. I made a Harvey Wallbanger Cake to keep with tradition.
Yes, it really does have to good stuff in it.
Harvey Wallbanger Cake
Monte and Peter gave me the recipe
Harvey Wallbanger Cake
1 Duncan Hines Lemon Supreme Cake Mix (or any 2 layer lemon cake mix)
1 large Instant French Vanilla Pudding
¼ c. oil
¾ c. orange juice
¼ c. vodka (or to taste…)
¼ c. Galliano (or to taste…)
Mix all ingredients together. Pour into well-greased and floured 10" tube pan. Bake at 350 for 45-55 minutes. Let cool for 15 minutes and then take out of pan and let cool completely.
1 c. powdered sugar
½ tsp. vodka
½ tsp. orange juice
½ tsp. Galliano
Blend ingredients together until smooth. Drizzle over cake when cake has completely cooled
So it was a wonderful Thanksgiving with new friends and old traditions (well not THAT old, I didn't come over on the Mayflower or anything like that. Just MY traditions.
At any rate the bird came out pretty.
Oh, and Parker got a new hat and should be ready to come visit Gammy in time for snow.