There's more to pumpkin than just dessert although there's absolutely nothing wrong with that. We've certainly posted enough pumpkin flavored sweet treats over the years to sink a battleship; however, we've made our share of savory dishes too.
Last night I borrowed a page from Dorie Greenspan's "Around My French Table" and whipped up fabulous pumpkin gorgonzola flans. I really wanted to test them out to see if they'd fit into our Thanksgiving menu plans and believe you me, they certainy do.
Imagine a savory pumpkin custard, creamy and delicious, loaded with smooth and piquant gorgonzola cheese and topped with toasted nuts (pecans in my case). Ready in 35 minutes and an absolute winner, I'm wishing I'd made the whole recipe instead of roughly half. We'll be fighting over the lone survivor at lunch time today.
Join us in the kitchen, think a little outside the box and make something savory with autumn's favored squash. Browse through the index on your right under "Pumpkin and Squash" for more ideas. You won't be disappointed - I swear!
Pumpkin Gorgonzola Flans (from JBug’s Kitchen Antics adapted from Dorie Greenspan’s Around My French Table)
1 -15 ounce can pumpkin puree (not pumpkin pie filling)
3 large eggs
2 large egg yolks
1/2 cup heavy cream
Salt & course ground black pepper
Dash cayenne pepper
1/2 cup gorgonzola cheese
Handful chopped pecans
Preheat oven to 350. Butter 6 – 6 ounce ramekins and place into a pan with minimum 2 inch high sides. Using an immersion blender or food processor, combine pumpkin, eggs, egg yolks, cream, salt, pepper and cayenne until well mixed. Divide mixture between ramekins. Top with crumbles of gorgonzola and using a spoon, poke the cheese down into the custards. Sprinkle tops nuts. Place pan in oven and pour boiling water around cups, up to about half way up the sides. Bake for 25 to 35 minutes. Serve warm or at room temperature. Makes 6.
A year ago - Baked Polenta with Bechamel and Spicy Meat Sauce
Two years ago - Coconut Lime Shrimp with Peanut Sauce
Three years ago - Bittersweet Chocolate Sour Cherry Bread Pudding
Interesting - I just might have to go there!
Posted by: Lea Callais | 11/15/2013 at 05:41 AM
It really is delicious. I made half the recipe by using 2 whole eggs, left out the yolks and cut everything else in half.
Posted by: June | 11/15/2013 at 09:20 AM
Wow, super interesting, and I mean that in a good way. Will have to try it for the holidays.
Posted by: Lorraine | 11/16/2013 at 05:14 PM
I'll be making it again too and maybe add a little bacon.
Posted by: June | 11/17/2013 at 10:39 AM