Oven Roasted Pumpkin With Herb Butter, Grilled Steaks, and Apple Cider Creme

By -
Fresh pumpkins are more than jack-o-lanterns. Using thin sliced sweet pie pumpkins, the wedges are roasted, then topped with a tasty herb butter, Parmesan cheese, and a cider sour cream sauce. We added a delicious grilled steak, also topped with the same herb butter and more sauce for dipping. 
To make the pumpkin:
INGREDIENTS
½ cup of butter or ghee
1 teaspoon of fresh sage
2 teaspoons of fresh rosemary
3 tablespoons of chopped fresh parsley
2 garlic cloves, minced
1 medium pie or sweet pumpkin cut into 16 wedges
¼ cup olive oil
¼ cup grated parmesan cheese
1 teaspoon salt
¼ teaspoons fresh cracked black pepper

INSTRUCTIONS
Heat oven to 375˚F. In a small saucepan melt 1/4 cup the butter or ghee, then add the sage, rosemary, parsley, and garlic cloves. Cook until the herbs and garlic start to sizzle. Remove from heat and set the herb butter aside.

Melt the remaining butter or ghee in a small saucepan over medium heat. Slice the pumpkin into wedges, place the wedges on a parchment lined baking sheet, cut side down. Brush the cut side with the butter, sprinkle with salt and pepper.
Place in the oven and roast 20 minutes, turn and brush the other side with butter or ghee. Roast 10 more minutes. Remove from the oven, while still hot, brush with 1/2 of the herb butter and immediately top with grated parmesan. Reserve the remaining oil for the steaks. 
To prepare the steaks:
INGREDIENTS
2 rib eye steaks, about 12 ounces each
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper

INSTRUCTIONS
About 20 minutes before grilling, remove the steaks from the refrigerator, cover, and let sit at room temperature.

Heat the grill to high, then brush the steaks, on both sides with oil. Season with salt and pepper and place on the grill. Cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F) or 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
When finished cooking to your desired consistency, transfer the steaks to a cutting board or platter and brush with the warm herb oil. Tent loosely with foil and rest for 5 minutes before cutting.
To make the Apple Cider Creme
INGREDIENTS
½  cup boiled cider*
⅓ cup sour cream
2 tablespoons fresh cream
Pinch of kosher salt

INSTRUCTIONS
Combine all the ingredients in a blender and process until well combined, serve with steaks and pumpkin.

*To make boiled cider, place 1/2 gallon of unfiltered cider in a saucepan and cook over medium-high until reduced to 2 cups. Store in the refrigerator for up to 3 months.
Location: Louisville, KY, USA

Comments

Post a Comment

Popular posts from this blog

Sweet Peach BBQ Chicken Sandwiches

By -
Image
Our peach barbecue sauce is a little sweet, a little smoky, and has a lot of flavor. It’s perfect for Labor Day or a quick late-summer dinner. Easy to make ahead of time, the chicken can be cooked either in the oven, on a barbecue grill, or sous-vide. The final components, sauce and slaw, come together in minutes. INGREDIENTS 4 boneless chicken breasts Kosher salt Fresh ground pepper 1 cup frozen peaches, thawed 24 ounces ketchup ¼ cup of apple cider vinegar ¼ cup dark brown sugar 1 1/2 tablespoons Worcestershire sauce 1 teaspoon onion powder 1 1/2 teaspoons dijon mustard 1 teaspoon liquid smoke 1/2 teaspoon fresh ground black pepper FOR SERVING 4 brioche buns 2 tablespoon softened butter 1 cup vinaigrette-based coleslaw (recipe below) INSTRUCTIONS Salt and pepper both sides of the chicken breasts. Roast in the oven at 350 degrees, on a BBQ grill, or Sous-vide until the internal temperature of the center of the breasts reaches 165 degree
Read more

Peanut Butter Cup Brownies with Peanut Buttercream Icing

By -
Image
These cute little individual brownies are baked with a peanut butter cup in the center, then topped with peanut butter icing. Their portability makes them perfect for both indoor and outdoor spring events. Peanut Butter Cup Brownies INGREDIENTS: 1½  sticks butter, plus extra to butter pans 7 ounces semi-sweet chocolate chips 3 extra large eggs ¾  cups dark brown sugar, packed ½ cup confectioners’ sugar 1 tablespoon granulated sugar 1½ tablespoons light corn syrup ½ tablespoon pure vanilla extract ¼  teaspoon kosher salt ¾  cup spooned and leveled bleached all-purpose flour 15 peanut butter cups Peanut Buttercream Icing (recipe below) INSTRUCTIONS: Preheat the oven to 350˚F. Butter 15 of the cups in two 12-cup square brownie pans. Place 1 ½ cups of butter around the edges of a microwave-safe glass bowl. Add the chocolate chips to the center. Melt the butter and chocolate in the microwave on highest power for 1 minute, stirring at least once,
Read more

Banana Maple Cookies with Toasted Pecans and Brown Butter Maple Icing

By -
Image
These oat-filled fall cookies taste like banana bread with a touch of maple. Iced with a delicious frosting made from nutty-flavored brown butter and more maple, the cookies are then topped with a whole toasted pecan. Perfect on a chilly afternoon with a warm cup of cider or tea. INGREDENTS 24-28 whole pecan halves  12 tablespoons butter, softened ⅔ cup maple sugar ⅓ cup firmly packed light brown sugar 1 large egg ½  teaspoon vanilla extract 1 large banana, very ripe, about ¾ cup ¾  cup oats 1 ¾  cups flour ½  teaspoon salt 1 teaspoon baking powder Brown butter maple icing (below) INSTRUCTIONS Preheat the oven to 350°F.  Place the whole pecans on a parchment lined sheet tray. Place in the oven and toast for 8-9 minutes until browned. Set aside to cool. Using a stand mixer, Beat the butter, maple sugar and brown sugar together until smooth and fluffy. Add in the egg, vanilla extract, and banana and stir it into the sugar mixture. In a separate
Read more