Gifts from the Kitchen
In our December issue, we shared gifts from the kitchen from chefs across Missouri. Here are more recipes for you to make and share.
1 cup apple cider
1 cup pumpkin or butternut squash puree
1/4 cup butter
3/4 cup brown sugar
zest of one orange
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly-ground nutmeg
In a saucepan, bring the cider to a boil and cook until reduced to 1/4 cup. Let cool.
Using a boning knife, cut the squash in half. Use a pitting spoon to scoop out the seeds and discard. Place on a sheet pan. Roast at 350 degrees until soft, about an hour. Puree the pulp in a food processor. Whisk a cup of the squash with cider, eggs, butter, sugar, and orange zest.
Mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Fold into the pumpkin mixture. Pour the batter into a loaf pan pan and bake at 350 degrees for an hour, or until a cake tester comes clean.