Let's Celebrate Chinese New Year with Barbara Sheridan

Historic Food: Cooking with Pumpkins

On Tuesday, October 21st at 7 pm Barbara Sheridan delighted her audience with a delicious recipe of Roasted Pumpkin with Shallots and Sage. For those who missed this demonstration, we have attached a copy of her recipe. Afterwards we had tea and some Pumpkin Bars for dessert.


Roasted Pumpkin With Shallots and Sage

1 medium sugar pumpkin (about 4 lbs.) peeled and seeded, cut into 2 inch chunks
4 shallots peeled and dquartered lenghtwise
3 tbs. olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper

1. Preheat oven to 450F
2. Divide pumpkin, shallots, oil and sae between two large rimmed baking sheets.
3. Season with salt and pepper and toss.
4. Roast until the pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Per serving: 176 cal., 11.1 gram of fat, 4.1 gram of protein, 19.4 gram carbohydrate, 8.9 gram fiber
Serves 4

Summer Pudding Demonstration

On Tuesday, August 5th Barbara Sheridan gave us a demonstration on how to make an old English Summer Pudding. Below is the recipe for this delightful dessert.
2 pints (5 to 6 cups) Berries
6 tbs. sugar
1 tb. Lemon juice
Pinch salt.
12 to 15 slices soft white bread

1. To make pudding
2. Line a large bowl with plastic wrap, leaving enough excess to fold over the top once filled.
3. In a medium saucepan over medium heat, combine berries and sugar, cook until berries release juices but retain their shape and sugar dissoves, 2 or 3 minutes.
4. Transfer to a bowl and let cool slightly. Stir in the lemon juice and salt.
5. Cut off the crusts of the white bread.
6. Soak the bread in the berry mixture and then add some berry mixture to the bottom of the bowl.
7. Repeat until the bowl is filled withbread and fruit.
8. Press gently cover tightly with excess plastic wrap.
0. Weigh down the top of the pudding and refrigerate at least 2 hours or overnight.