Linda Novia

Issue 15

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REAL EVENTS eventos reales Fall | Otoño 2008 31 DIRECTIONS • mix the sugar, salt, cinnamon, ginger, nutmeg, cloves and pumpkin in a mixing bowl. • beat in 1/4 cup of the cream • refrigerate this mixture for about an hour • then whisk/mix remaining cream into stiff peaks • fold the whipped cream into the pumpkin mixture • place in the individual ramekins or large serving bowl and refrigerate for at least 1 1/2 hours • serve chilled NOTES • Some people like to mash the pumpkin puree through a sieve for a smoother texture. • Stirring it with a whisk will also loosen up any lumps. • This is a very, very easy and simple dessert to make • You can crumble ginger snaps on top or add some chopped nuts. • Picture shows additional cream and may not be typical of results. Mixture is usually a paler pumpkin color. DIRECTIONS • Combine all ingredients in a food processor or blender and process to a pestolike consistency. Shrimp • 2 Tbsp. olive oil • 24 jumbo shrimp, peeled, deveined and tails removed • 1/4 cup dry white wine • 1 cup of heavy cream • salt and pepper to taste. * see notes DIRECTIONS • in a large saute pan heat the olive oil over medium high heat • add the shrimp and saute quickly until opaque. This will take only about 5 minutes. • With a slotted spoon remove shrimp, keep warm and set aside. • Add wine to the pan which will deglaze the pan. • reduce the mixture over high heat for only a minute • add the cream and cook stirring frequently to reduce the sauce to a thicker consistency • add 2-3 Tbsp. of the Cilantro-Pepita Seed sauce Serves: 6 INGREDIENTS Cilantro-Pumpkin (Pepita) Seed Sauce 1 large bunch of cilantro large stems removed 1/2 cup roasted, salted pepitas (pumpkin seeds). See notes* 1/4 cup grated parmesan cheese or queso cotija 2 gloves of garlic 1 jalapeno chili seeded. (optional) 1/3 cup of olive oil Serves: 8 - 6 ounce ramekins or serve in a large decorative clear glass bowl. INGREDIENTS 3/4 cup of sugar 1/2 tsp. salt 1 tsp cinnamon 1/2 tsp. powdered ginger 1/2 tsp. ground cloves 1/4 tsp. nutmeg 1- 15 ounce can of pumpkin puree * see notes 2 3/4 cups of heavy whipping cream *1/4 cup and 2 1/2cups Shrimp with Cilantro Pumpkin Seed Sauce Pumpkin Mousse • salt and pepper to taste. * see notes • place shrimp on a warm white corn tortilla • drizzle the sauce over the shrimp NOTES • If you use roasted salted pepitas do not add any more salt to the recipe until you taste it. • Using raw pepitas will require you add salt. • If you use jumbo shrimp each serving with have 4 large shrimp. Remember to adjust your quantity if your shrimp are smaller in size. • This Cilantro-Pepita Seed Sauce will go with any grilled meat, fish or chicken as well. It is a tasty addition to any meal.You may want to grill that shrimp instead of sauteeing it. • You can add any of your favorite condiments to the tortilla or you can serve the shrimp with the sauce drizzled on top over a bed of rice.

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