Pumpkin Cheesecake Flan & Blue Hubbard Squash Soup - KMPH FOX 26 | Central San Joaquin Valley News Source

Pumpkin Cheesecake Flan & Blue Hubbard Squash Soup

FRESNO, Calif. (KMPH) -

Ed Wickman with Black Oak Casino Resort visited The Great Day Kitchen to make Pumpkin Cheesecake Flan.

Pumpkin Cheesecake Flan
(Featured in the Black Oak Café)

4 1/2 c Eggs, beaten
1 1/2 qt.(4-12 oz. cans) Evaporated Milk
60 (4-15cans) Condensed Milk
15 oz. Pumpkin, Libby's
1 lb. Cream Cheese
6 T  Vanilla Extract
1 T  Ground Cinnamon
1 t Ground Ginger
1/4 t Ground Cloves
1/4 t ground nutmeg

-Combine all above ingredients in a blender until smooth
-Heat up equal amounts of sugar and water and reduce on simmer until it has an amber color
-Pour caramel into 2  9 1/2"X12" casserole dishes until an even coat is applied
-Pour mixture over caramel-fill pan approximately 2 inches full
-Baked covered in a water bath for 55 to 70 minutes @ 350 degrees
-Cool until room temp and then refrigerate
-Run spatula around all edges to loosen
-Put serving tray over casserole dish, hold firmly and flip over

Cut serve & enjoy!

Blue Hubbard Squash Soup
(Featured in Seven Sisters)

3 large cloves garlic, peeled
1 Tbs. coriander seeds
1-1/2 tsp. fennel seeds
1-1/2 tsp. Fresh sage or Herbs de House
5 to 6 lbs Hubbard squash, halved lengthwise and seeded
3 Tbs. olive oil
2 c. canola oil
3 Tbs. unsalted butter
1 large leek, cut off green and dice med
2 medium carrots,(unpeeled) wash and med dice
4 cups  vegetable broth
1 cup white wine or apple juice
2 tsp. apple cider vinegar
1/2 cup pepitas(hulled pumpkin seeds)
2 Tbs. thinly sliced chives
To taste smoked paprika
To taste  salt &  pepper

  • Pre-heat the oven to 400ºF
  • In a spice grinder grind the coriander seeds and  fennel seeds until they are powder
  • Chop sage and garlic and  sage and add to dry spice mix and olive to make a paste
  • Rub the spice mixture on the flesh of the squash halves. Set them cut side down on a roasting pan and cook  until fork tender, about 1 1/4 hour.
  • Heat canola oil on med-high heat and pan fry pepitas until they pop, remove from oil, salt and let cool on a paper towel.
  • Pull off squash and let cool
  • Deglaze pan with white wine or apple juice, scrap squash that is stuck on pan and pour all liquid into a blender
  • Scrape the flesh away from the skin of the squash and add to blender
  • Melt the butter in a 6 qt. heavy bottom pot over medium heat.
  • Add the leek and  carrots stirring occasionally, until the carrot is softened, 8 to 10 minutes. Add the squash and broth and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 35 minutes .
  • Purée the soup in batches in a blender. Return the soup to the pot and add the vinegar. Season to taste with salt and pepper. Garnish with the pepitas, chives, and smoked paprika.


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