While my troll ancestors were fond of grabbing passing billy goats and eating them raw, the modern Renaissance Troll should posses at least some skill in cooking and food preparation. Last night, I decided to test out my baking skills, while at the same time disposing of the now superfluous jack-o’-lantern.
I believe, whenever possible, we should take the Native American approach to our food and use every part that we can. (Actually, that’s one of those things that Americans are taught as children, I really have no idea how true it is). So, when I first cut open my pumpkin, I separated out all of the seeds. These I roasted. Roasted pumpkin seeds taste a bit like popcorn, and certainly fulfill a similar spot on the snack food chart. Usually, I add a healthy (read: unhealthy) dose of salt, but this year I went with a bit of Creole seasoning to give them a bit of extra kick. I threw out the gooey pumpkin pulp. If someone knows to what useful purpose this can be put please let me know.
Anyway, last night, I cut the dead jack into eight pieces and put them in the oven to slow roast for an hour. I even included the pumpkin stem. Why the stem? Well, as a guy pointed out over on the Lead Adventure forums, these little suckers look exactly like miniature tree stumps. I wanted to dry it out to use in a future modelling project. After an hour, I took the pumpkin bits out of the oven, scooped the pumpkin meat out of the skin, threw it into a blender, and reduced it to a fine soup. Then, following Mama’s recipe, I added flour, a couple of eggs, butter, sugar, cinnamon, poured them all into a bread tin, and put it all back in the oven.
Fifty minutes later, I had a really tasty pumpkin bread. Well, one could argue the dividing line between ‘cake’ and ‘bread’, but it was bread shaped, so that’s what I’m going to call it.
Okay, I didn’t use the pulp, and I’m not sure to what good use I could put the pumpkin skin, but all in all, I’m pretty happy with my efforts to make my pumpkin count!
Glad the pumpkin bread came out well. I'm planning to make some myself this evening.ReplyDelete