Friday, October 10, 2008
It's been an orange week. I am not one to complain. Orange is one of my favorite colors. I make a prediction that as the season progresses my blog will turn its leaves at the same time as the trees outside. Little by little, it will show the beauty of October as only splashes of colors can.
A warm thank you to Carol and Marty for these beautiful roses.
Here's a delicious way for you to bring some orange into your home:
Oven Roasted Pumpkin Butter with Candied Ginger
This recipe can be made vegan by replacing the butter with vegan margarine and using agave nectar not honey.
8 cups of diced cooking pumpkin
3 tablespoons candied ginger, chopped
1 teaspoon ground cinnamon
1 1/2 cup 100% white grape juice
1 tablespoon unsalted butter (optional)
1 teaspoon agave nectar or honey (optional)
Preheat oven to 375F.
Oil a large baking dish or deep cookie-sheet.
Combine all the ingredients together and spread onto the baking dish. Bake, turning the pumpkin pieces with a spatula every 20 minutes. Once the grape juice has evaporated and the pieces are soft and cooked through they are ready (about 1 hour or so).
Transfer cooked pumpkin to the bowl of a food processor fitted with a blade. Add butter and agave nectar, if using. Blend for one minute. Scrape the sides with a spatula and process for 30 seconds more. This wonderful spread will keep for 1 week in the refrigerator or can be frozen until needed. I like to use it on bread but also in yogurt as a flavoring agent.
Another tasty spread for your bread or waffles:
Quick and Simple Fig Jam