KINGFISHER FARM MARKET RECIPES

This was a special dessert to try as a January treat. Take note it really needs to be made the day before for a classic creme brûlée. That said, I really love warm custard so I did have to dip into some of it right out of the oven. The original recipe is from Food 52 Ingredients 1 3/4 cups canned or freshly prepared pumpkin purée 2 cups heavy cream 1 cup whole milk ½ cup light brown sugar ¼ cup granulated sugar 1 tsp ground cinnamon ¾ tsp freshly grated nutmeg ½ tsp ground

This is not the only winter squash/pumpkin curry on in my recipe collection.  It is one I tried last week and really loved.  I liked the variation of having chunks of chicken, carrots and onion as well as stirring in a creamy squash puree.  The flavours held extra depth and richness with the tamari and miso paste being added to the red curry paste.  It hit the spot. This recipe is based on a Vegan Thai Kabocha Squash Curry recipe from Nisha Vora. Serves 8.   Ingredients: 3 c

2 cups vegetable broth 1 cup short grain brown rice ⅓ cup chopped shallot 1 cup purreéd pumpkin 1 T lemon juice Salt and pepper to taste...

(pancakes serves approx 10) 450ml pumpkin puree, fresh or canned (15-oz can) (I made fresh using half a butternut pumpkin) 360ml...

500g pasta 1lb Italian sausage 1 medium onion 4 cloves garlic, minced 1 C white wine or chicken broth 1 C broth (chicken or veg) 1 C...

This recipe goes way back for us so I thought I'd include a photo from the archives. Baby Kate on the pumpkin. A seasonal favourite for...