Pumpkin Popovers

Of all the many things I learned during my 12 year tenure at Good Housekeeping, perhaps the most lasting will be how the presentation of a perfect popover is guaranteed to make even the most fabulous meal -- breakfast, lunch, dinner -- even more so.  Their recipe for giant popovers (The All New Good Housekeeping Cookbook) cannot be improved upon.  But, given the season, I tinkered with it a little to come up with this variation.  In the picture you'll notice I served this with the Lemon Ginger Honey Jelly we did in the Hot Topics Canning Club post.  A perfect pairing.

PUMPKIN POPOVERS

4 eggs

1 c. milk

1/2 cup cooked pumpkin, canned is fine

3 T. butter, melted

1 c. flour

1/2 t. salt

Preheat oven to 375.  Generously grease eight 6-oz. custard cups or a popover pan. I've gotten best results with Pam. If using the custard cups you'll want to place them on a baking sheet for easy handling.

In a blender combine eggs, milk, pumpkin, melted butter, flour and salt.  Blend until smooth.  Distribute evenly among the custard cups or a popover pan.  Don't fill more than 2/3 the way full.

Bake at 375 degrees for 50 minutes. With the tip of a knife make a slit in the tops of each to release the steam, then bake 10 minutes longer.  Immediately remove popovers from cups (use a knife or small spatula if they stick a bit) and serve hot.

Pass the butter!  

Pumpkin Chutney

Now's the time of year to start loading up on home-canned delectibles for your holiday table and to give as gifts.  To make a real stand out statement, look for or create recipes with unusual ingredients.  This pumpkin chutney is the essence of fall and Thanksgiving, though properly canned it can be enjoyed year-round.

PUMPKIN CHUTNEY

7 lb. cooking pumpkin
2 lbs. tart apples
2" length of peeled ginger root, minced

2 sweet onions

5 cloves garlic
1 T. ground black pepper

2 T. whole coriander seed

1 T. ground allspice
2 T. whole yellow mustard seed
1 T. salt
4 c. malt vinegar
2 c. white vinegar
1 c. dried currants
1 c. pepitas (pumpkin seeds)
4 c. light brown sugar

With a sharp heavy knife, cut the pumpkin into 1/2" cubes, skin removed. The peeled apples should be sliced in 1/4" half-moons.Dice the onions and mince the garlic. 

Combine everything in a large non-reactive pot and simmer for two hours. For the 1st hour leave the lid on, then for the second hour take the lid off so the liquid boils down creating a syrup. Stir occassionaly throughout the process, especially more so towards the end when the mixture is thicker and in more danger of scortching.

Ladle into hot sterilized jars, seal, and process in a boiling water bath for 20 minutes.

Like most chutneys, Pumpkin Chutney benefits from a couple of weeks of resting to meld all the flavors.  This recipes makes 16 8 oz. jars.

Presentation is key -- create your own signature labels at http://www.myownlabels.com/.