Cranberry Cinnamon Goat Cheese
Pizza Dough / GF Pizza Dough
Gallatin Valley Botanical - Bozeman
Amaltheia Organic Produce - Belgrade
Terra Greens Produce - Manhattan
Amaltheia Organic Dairy - Belgrade
Z's Kitchen - Bozeman
On the Rise / Gluten-Free Prairie - Bozeman / Manhattan
Cooking & Eating Pumpkin
Small pie pumpkins or sugar pumpkins can be used like any other winter squash (butternut, acorn, etc.) - you are not at all tied to making pie! We outlined the basics of making pumpkin puree last year, which you can find here, and in many other places around the internet. Once you've made it, you can always freeze it for a later use. A few key pointers:
A little secret no one tells you is that you can roast the whole darn thing without cutting it and scooping out the seeds first. Just poke some holes in it with a knife and set it a baking sheet to catch any drips. Skin and seeds can come out once it's cool enough to handle.
While you can mash pumpkin puree by hand, using a food processor, blender, or food mill will give you a smoother texture for things like pumpkin pie.
For baking, do get rid of excess moisture by letting the puree strain in a fine mesh strainer for a while. Stick it in a bowl and leave it in the fridge overnight if you want. You'll be happier with the results.
Subbing fresh pumpkin puree in for canned is a 1-1 ratio, but a 15-oz can is measured by weight, and you are likely to be measuring by volume, which can be confusing. In general, use 2 C of fresh pumpkin puree for 1 15-oz can.
Try your pumpkin puree in all kinds of pumpkin-flavored goodies like dessert: obviously pie, but also bread, cake, or cookies. Or try some savory dishes like our favorite pumpkin curry, or pumpkin alfredo sauce, or even pumpkin risotto.
Final note on pumpkin - you don't have to puree it. If you want to cube it or slice it, do that! Really. It will be fine, it will even be good. Here's some more ideas: Pumpkin Sage Flatbread, go crazy with this pumpkin queso dip, or make a stuffed pumpkin. Have fun with it.
Pizza Dough Doesn't Have to be Pizza
Regardless of what you decide to do with your dough, let it come to room temperature before working with it. It can sit at room temp for a few hours - the longer it does, the more relaxed the gluten will be for shaping and rolling. Lightly flour or oil your work surface and hands to keep it from sticking.
Crackers or crispy breadsticks
For crackers: roll the dough super thin (truly as thin as you can without ripping it - if you have a pasta machine, you could try cutting the dough into smaller pieces and running it through, starting with the widest setting). Poke the surface all over with a fork, brush the top with a thin layer of olive oil and sprinkle with salt (or dried herbs), and bake at 400 F for 10-15 minutes, or until light brown. Once cooled, break the crackers into bite-sized pieces. I suggest doing a test batch with a small amount of dough. It might take some trial and error to get them crispy. For grissini-style breadsticks: using a light coating of olive oil, roll small amounts of dough out into long skinny sticks. Sprinkle lightly with salt and bake at 400 F for ~10-15 minutes, let cool.
This works great in a pinch. Roll pieces of the dough into balls about the size of an apricot or small plum. Place them side-by-side in a lightly oiled baking dish, cover loosely with plastic or a clean, damp tea towel and let the dough rise in a warm spot for 20-30 minutes. Brush the tops with more olive oil or melted butter, add a sprinkle of salt, and bake at 400 F for 15-20 minutes, or until the tops are golden-brown.
Shaved Cabbage & Beet Salad with Apple & Cranberries
I think this is an excellent way to use green cabbage and gold beets to add a bright, fresh crunch to the Thanksgiving table, or any meal. Serves 6-8.
1/3 C olive oil
1 Tbs fresh lemon juice
2 Tbs apple cider vinegar
1 Tbs maple syrup
2 tsp Dijon mustard
1 clove garlic, minced
Pinch of salt and pepper, to taste
~1 lb of green cabbage, cored (roughly 1/4 or 1/2 a head, depending on the size of the cabbage)
1-2 gold beets, peeled, then grated on a box grater or in food processor
1 large crisp apple of any variety you like, chopped
1/2 C dried cranberries, roughly chopped if whole
1/2 C sunflower seeds, toasted nuts, pepitas, etc.
1/3 C Parmesan cheese, shaved or grated
Salt and pepper to taste
In a small bowl or jar, whisk or shake together all the dressing ingredients. Taste for seasoning and set aside. For the cabbage, use whatever tool you have available to very thinly slice or shred the cabbage: food processor slicing or shredding attachments, a mandolin, or a sharp knife and dedicated arm all work fine. The goal is simply to avoid large, thick pieces of cabbage, as they can be tough to eat.
In a large bowl, add the shaved cabbage and gold beet, apple, cranberries, seeds/nuts, and cheese. Drizzle dressing over top and toss well to coat everything. Taste and adjust seasoning as needed. The cabbage and beets can hold up to the dressing, so feel free to make this ahead of time.
Variations & Suggestions:
About the beets: If raw grated beets are a hard sell (though they look enough like carrots when grated, it's worth a try), you can roast or boil your beets whole, then peel and slice for a slightly sweeter flavor and softer texture in the salad. Or, quick pickle sliced/grated/julienned beets in some simmered apple cider vinegar for more zing. Or, leave out the beets all together! The salad is just as good without them.
Substitute shaved brussels sprouts or thinly sliced kale, if you prefer. Or use tender greens instead and forget the thin slicing.
A bit of cranberry goat cheese dotted on top of the salad could be delightful, too, for a little more sweet/salty/creaminess. Taste it first before you decide to add it.