October 06, 2010

Happy Halloween 2010!

Back in 2008 I had blogged that October has always been my favorite month. I explained it in part to the air cooling and fireplaces starting to crackle - although here in Phoenix the daily high is still reaching the triple digits! But best of all…..Halloween falls at the end of this month. This magical day brings out the youth in us all.

When selecting your pumpkins for carving, pick up a few extra…..they make great foodstuff! Everyone’s familiar with pumpkin pie, and many with pumpkin bread. For those of you wanting to experiment with the wonderful world of pumpkins, Kokopelli's Kitchen chose these mouth-drooling recipes from “Arizona Territory Cook Book” by Daphne Overstreet. Permission to reprint granted by Golden West Publishers in Phoenix, AZ.

Pumpkins have been cultivated by Arizona Indians and are still an important crop.
  • Pima, Papago and Havasupai: Cut a peeled pumpkin into small pieces. Now shell fresh fresh corn from 3 cobs and mash to pulp. Mix corn and pumpkin together together and cook in about 1 cup of water until pumpkin is soft. Add salt and serve hot.
  • Apache: Simmer cubed pumpkin until tender, and mash. Add 2 to 3 tablespoons ground sunflower seeds to each cup of pumpkin. Season lightly with salt.

  • FRUIT OR PUMPKIN EMPANADAS by Livia Leon Montiel
    • 5 cups FLOUR
    • 1 cup LARD
    • 1 tsp. SALT
    • 1 tsp. BAKING POWDER
    • 3 Tbsp. SUGAR

    Mix all ingredients and add enough water to make a stiff dough. Make small balls out of dough and roll out to the size of a pancake. Place filling in center and fold crust in half. Crimp edges to keep fruit or pumpkin from draining out. Place on cookie sheet and bake at 375 degrees for 30 minutes.

    Fruit filling may be stewed apricots, prunes, apples or canned cherries and peaches. Add cloves, allspice, cinnamon, and sugar to fruit.

    For pumpkin filling, add 1 cup brown sugar, a dash of cloves, nutmeg, cinnamon, and salt, to about 3 cups, cooked pumpkin. Cook 10 minutes, stirring constantly, and cool before making empanadas.

    Pinon nuts, almonds or raisins may also be added to the fillings.