pumpkin recipes savory Archive - Kimberly Zett

Pumpkin Oil

Kimberly — Sat, 12 Oct 2024 08:00:55 +0000

Pumpkin Oil

October 12, 2024 by Kimberly

This rich oil is infused with the essence of pumpkin, adding a velvety warmth and earthy sweetness to any dish. Perfect for drizzling on salads, soups, or roasted veggies!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

65 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Pumpkin-infused oil is a total game-changer for your fall dishes! It’s packed with the natural flavors and warmth of pumpkin, giving a subtle, earthy sweetness to everything it touches. Whether you’re drizzling it over a fresh salad, using it as a finishing oil for soups, or adding a luxurious touch to roasted veggies, this infused oil brings a comforting, cozy vibe to any meal. Plus, it’s super easy to make at home and keeps your cooking fresh and seasonal.

You’ll love using this pumpkin-infused oil as a finishing touch! Drizzle it over a hearty bowl of soup, use it to elevate your favorite salads, or even toss roasted veggies in it for an extra layer of fall flavor. The velvety richness and beautiful color also make it perfect for adding a gourmet vibe to your meals without any fuss. Experiment with it as a dip for bread or mix it into your favorite dressings! Maybe you want to try it out with this Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce.

Store your pumpkin-infused oil in a clean, airtight bottle or jar, and keep it in a cool, dark place, like a pantry. It should last for about 1-2 months, but make sure to give it a good shake before using to keep the flavors mixed.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Pumpkin Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 65 min
Yield: 1 cup / 250 ml 1x

Print Recipe

Description

This recipe uses affiliate links which may earn commission for purchase made at no additional cost to you.

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine mesh strainers
oil bottle
ice cubes
coffee filter

Ingredients

Units

150 grams hokkaido pumpkin
250 milliliters oil

Instructions

Chop the pumpkin in half and scrape out all the seeds. Cut the flesh into coarse pieces and put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no coarse pieces of pumpkin are longer visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 30 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 30 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Pumpkin Oil erschien zuerst auf Kimberly Zett.

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Kimberly — Sat, 12 Oct 2024 08:00:39 +0000

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

JUMP TO RECIPE

JUMP TO VIDEO

October 12, 2024 by Kimberly

This cozy fall gem combines crispy bacon, rich Gorgonzola, crunchy walnuts, and and sweet pumpkin. The flavors are warm and savory, perfect for curling up on a chilly evening.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

45 min

SERVES

2 trays

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Nothing says cozy fall like this delicious pumpkin tarte flambée. It’s packed with crispy bacon, creamy Gorgonzola, sweet pumpkin and the crunch of walnuts. This simple yet sophisticated dish brings the perfect blend of salty, sweet, and nutty flavors that will make you feel like you’re indulging in something extra special. Perfect for a weekend night or when you want something quick and comforting without too much effort. Pair it with a fresh salad, and you’ve got the ultimate cozy meal!

Serve this flatbread hot and fresh, right from the oven! Slice it up into easy-to-grab pieces and drizzle with a bit of pumpkin oil for that extra touch of warmth. It’s ideal as a cozy dinner with a side of lamb’s lettuce tossed in a pumpkin oil dressing, or you can cut it into smaller squares for a party-ready appetizer. Pair it with a glass of white wine or a cold cider, and you’ve got the perfect fall feast. Pro tip: If you’re feeling fancy, swap the olive oil for some pumpkin infused oil.

If you have any leftovers, store the flatbread in an airtight container in the fridge for up to two days. To reheat, simply pop it in the oven or air fryer until it’s crispy again. Avoid the microwave as it can make the crust soggy.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Author: Kimberly
Total Time: 45 minutes
Yield: 6 1x

Print Recipe

Description

This recipe uses affiliate links which may earn commission for purchase made at no additional cost to you.

Recommended Equipment

two large bowls
sharp knife
cutting board
large pan
rolling pin
small bowl with lid

Ingredients

Units

DOUGH

250 grams all-purpose flour
125 milliliters cold water
1 tbsp olive oil
1 tsp salt

PUMPKIN TOPPING

250 grams hokkaido pumpkin
3 tbsp olive oil
1/2 tsp dried thyme

BACON WALNUT TOPPING

300 grams bacon
30 grams walnuts
2 tsp honey
1/4 tsp dried rosemary
1/4 tsp cayenne pepper
70 milliliters dry white wine
salt & pepper to taste

OTHER TOPPINGS

1 big red onion
150 grams gorgonzola cheese
200 grams creme fraiche
black pepper

SALAD

200 grams lamb's lettuce
2 tbsp fresh chives
4 tbsp pumpkin seeds

DRESSING

4 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp honey
2 tsp Dijon mustard
salt & pepper to taste

Instructions

For the dough, add water, salt, olive oil, and flour into a bowl. Stir with a spoon until just combined. Transfer the dough to a clean surface and knead by hand for about 3 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Slice the pumpkin into thin pieces and place them in a shallow dish. Rub with oil and thyme, then set aside to marinate.
Cut the bacon into chunks (or use pre-cut bacon) and place it in a cold pan. Fry over medium heat until golden brown without adding extra fat. Once you’ve got a nice crispy base, add walnuts, rosemary, and cayenne pepper. Deglaze with white wine and let it simmer until the wine has evaporated. Add honey at the end, season with salt and pepper, and stir well. Set aside.
For the other toppings, cut the red onion into thin half-rings and set them aside. Have the Gorgonzola, crème fraîche, and pepper ready. Preheat the oven to 250°C (482°F) on the grill setting.
Divide the dough into two equal pieces. On a lightly floured surface, roll them out as thin as possible. Place each dough on a baking sheet lined with parchment paper and spread an even layer of crème fraîche over the top. Sprinkle freshly ground black pepper. Then, layer the other toppings: first the bacon-walnut mixture, followed by the pumpkin slices and onion rings, and finally small dollops of Gorgonzola. Bake in the oven for about 8-11 minutes or until the cheese has melted and the crust is golden and crispy.
While the dough is baking, prepare the salad and dressing. Wash the lamb’s lettuce thoroughly and place it in a large bowl. Sprinkle pumpkin seeds on top and slice the chives into rings. Set some of the chives aside to garnish the tarte flambée.
For the dressing, mix oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper well. Add the dressing to the salad right before serving to avoid sogginess.
Remove the tarte flambée from the oven, slice it up, and serve with the salad.

Cook Time: 45 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce erschien zuerst auf Kimberly Zett.