By Ceri Wilkin of Recipe Doodle

 We have visited many Farmers Markets in cities around the world – Lisbon in Portugal, Napa Valley, Hamilton in New Zealand, Reykjavik in Iceland, Cincinnati, and all over North India. When we travel, we are always fascinated to explore the produce and products offered locally.

However, The Fayetteville Farmers Market in the fall remains a steadfast favorite and a must see.  On a recent stroll around the downtown square, where the market is held, I was surprised at the wide range of produce still available.  Late summer peaches and salad greens, as well as the more typical fall harvest such as pumpkins and winter squash.

The first time I saw a pumpkin I recognized from home was at the Fayetteville Farmers Market, and I was absolutely thrilled! We don’t so much decorate with fresh pumpkins in New Zealand as eat them, and usually in more of a savory dish than sweet, but the orange skinned specimens were unfamiliar to me.  Seeing the familiar grey fruit, I could not contain my excitement, and the following recipes reflect my love.

Savory Goat Cheese and Pumpkin Tart

1/2 cup navy beans
1/2 cup pumpkin puree
3 ounces of goat cheese
2 ounces of cream cheese
1 tablespoon of fresh sage, chopped
salt and freshly ground black pepper to taste
a pinch of cayenne pepper
1 17.3 ounce package of puff pastry
1 egg
1 tablespoon of water

Heat the oven to 400F.

In a food processor, puree the navy beans, pumpkin, goat cheese, cream cheese and sage. Season with the salt, pepper and cayenne pepper.  Roll out the puff pastry, one sheet at a time. Using a 3 inch cookie cutter, cut out 18 to 20 circles of dough from each sheet.

Whisk together the egg and water, to make an egg wash. Brush the egg mixture around the edges of each circle of dough. Place 1 tablespoon of filling in the middle of each round, and pinch the edges shut around the filling.  Place on a cookie sheet and bake for 10 to 12 minutes, until the dough is puffed and golden brown.

Pumpkin Soup

4 cups pumpkin, peeled, seeded and diced
2 potatoes, peeled, seeded and diced
4 cups of chicken stock (I like my soup thick, so you may want to add more stock)
1 onion, peeled and diced
6 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
salt and freshly ground black pepper

In a large pot, add all of the ingredients, bring to a boil, cover and simmer for 20 to 25 minutes, or until vegetables are tender.  Season to taste with salt and freshly ground black pepper.

Cool, then puree with an immersion blender.  Reheat, adding more chicken stock if a thinner consistency is desired.

 

 Pumpkin White Chocolate Pots de Crème

4 eggs, separated
1/3 cup sugar
2 cups of cream
1 vanilla bean
200 grams of white chocolate, chopped
3/4 cup pumpkin puree

Heat oven to 350F. Beat the egg yolks and sugar with an electric mixer until thick.

Split the vanilla bean in half, and bring the cream and vanilla bean to a boil over medium heat. Remove from the heat, add the white chocolate and let sit for 2 minutes. Add the pumpkin and whisk together until smooth.

Pour the mixture into ramekins and place in a roasting pan. Pour boiling water into the roasting pan until it reaches half way up the sides of the ramekins. Place roasting pan into oven and bake for 30 minutes. Remove from the oven, and when cool enough to handle, remove the ramekins from the water. Cover and place into refrigerator at least 2 hours before serving.

Enjoy!

Ceri Wilkin of Recipe Doodle is wife, mother and recipe follower. For years she has tackled one new recipe a day – some are fabulous, some are not. In a past life she was an ccupational therapist, a rugby and a n etball player, a belly dancer,  and a lesson taker of golf, tennis and wine appreciation.  Her  husband owns izzerias, her  father was a butcher and her mother a caterer.  Her older brother, a butcher by trade, makes the absolute best birthday cakes and desserts you will ever taste, and her younger brother owns restaurants in New Zealand.  Her kids love to eat.  She is thrilled to share Her recipes with you.

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