Assidat al-Boubar (Pumpkin Halvah)

SERVES 8–10

INGREDIENTS

2 lb. peeled and seeded kabocha or acorn squash, cubed
3 1/2 cups milk
3/4 cup sugar
1/2 cup packed light brown sugar
1/2 cup almond flour
10 tbsp. unsalted butter
1 tsp. rose water
1/2 tsp. ground cardamom
1/2 tsp. kosher salt
2 cups powdered milk
1 cup almonds, roughly chopped
1/2 cup raisins
1/2 cup golden raisins
2 tbsp. ghee or clarified butter

INSTRUCTIONS

1. Working in 2 batches, place squash and milk in a blender and puree until smooth; transfer to a 6-qt. Dutch oven over medium-high heat and bring to a boil. Cook, stirring often, for 15 minutes; reduce heat to medium, and cook, stirring often, until reduced and thickened to the consistency of loose peanut butter, about 1 hour. Add both sugars, almond flour, butter, rose water, cardamom, and salt, and cook, stirring often, until smooth, about 5 minutes more.

2. Remove pot from heat and stir in powdered milk; using a handheld blender or a food processor, puree halvah mixture until no lumps remain. Stir in 3/4 cup chopped almonds and 6 tbsp. each raisins and golden raisins. Transfer halvah to a serving platter or bowl and sprinkle remaining almonds and raisins over top; drizzle with ghee and serve immediately.

**For additional recipes to celebrate the end of fast for Ramadan, click on the accompanying image to see Saveur’s list of holiday recipes.

RECIPE:

Maker’s Mark® Crème Fraiche

1/4 cup Maker’s Mark® Bourbon
1 cup heavy cream
2 tablespoons buttermilk
1 teaspoon salt

1. Place the heavy cream in a small saucepan and heat to 100°F. Remove from heat and add the buttermilk.
2. Transfer to a small jar or lidded container and store for 24 hours in a 75°F temperature area.
3. When the crème fraiche has thickened, add the salt and bourbon and stir until incorporated.
4. Place into a small container and refrigerate until ready to use.

Butternut Squash Soup

1/4 cup Maker’s Mark® Bourbon
2 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon shallots, minced
3 cups butternut squash, peeled, seeded and cubed 1”
1/2 cup dry sherry wine
2 cups water
1 bouquet garni (bay leaf, sage and thyme), wrapped and tied in cheesecloth
1/2 teaspoon nutmeg (grated on microplane)
2 teaspoons salt
1/4 teaspoon ground white pepper
8 tablespoons cold butter, cut into small pieces
1/2 cup whole pecan halves
1 tablespoon sage, chiffonade
3 tablespoons butter
4 tablespoons maple syrup
Freshly grated nutmeg, for garnish

1. Place a large pot over medium heat. Add butter, garlic and shallots. Sweat until translucent; keep the mixture moving.
2. Add the butternut squash, sherry and Maker’s Mark® Bourbon. Cook until all of the liquid has almost evaporated, 7 to 8 minutes.
3. Add water and the bouquet garni. Bring to a simmer for 20 minutes.
4. The squash should be soft. Add the 1/2 teaspoon of nutmeg, salt and pepper. Using an immersion blender, puree until smooth, or process in batches in a blender.
5. Add the cold butter and incorporate using a whisk. Strain soup through a fine mesh sieve and keep hot.
6. Place sauté pan over medium heat. Add the 3 tablespoons of butter and pecans to pan. Toast for 2 minutes. Lower temperature to low and add the chopped sage. Toss with the nuts until the sage becomes dark green and crisp about a minute. Drain on paper towels and sprinkle lightly with salt.
7. In four serving bowls place equal amounts of butternut squash soup. Place two tablespoons of Maker’s Mark® crème fraiche in the middle of each soup. Sprinkle with toasted pecans and sage. Using a microplane, grate a fine amount of nutmeg over dishes. Finish with a tablespoon of maple syrup on each and serve immediately.

“Eggs” in a Basket.

• 1 cup extra firm tofu
• 10 – 15 Tbs unsweetened nondairy milk
• 1 cup Kabocha squash, steamed
• 5 pieces of bread (I used Ezekiel bread)
• Salt + Pepper
• Vegetable Oil

Directions

1. Steam up some kabocha squash.
2. Blend 1 cup of kabocha squash with 5 tbs of the nondairy milk. If the kabocha squash is still too thick, add more nondairy milk, 1 tbs at a time, until it is creamy. Make sure not to overdo it, you don’t want it to be runny.
3. Put the kabocha squash in a saucepan over very low heat to keep it warm.
4. Blend 1 cup of extra firm tofu with 5 tbs of nondairy milk. The tofu should be thin enough for you to spread but thick enough to be flipped when cooked. If you feel like the mixture is too thick, add more nondairy milk, 1 tbs at a time. If you feel it is too thin, add a bit more tofu. You will know if the consistency is right after cooking your first Egg in a Basket.
5. Using the top of a wine glass (or something of similar size), cut holes in the center of the bread.
6. Heat 1 tbs of oil in a nonstick pan. Keep the heat to medium-low.
7. Place a piece of bread in the pan and immediately fill the hole with the tofu mixture. You want the tofu to cook about half way through so you will need to keep the bread cooking in the pan for a 1-2 minutes. If you notice the bread is starting to burn, turn down the heat a bit.
8. While your Egg in a Basket is cooking, sprinkle it with salt and pepper.
9. When it looks like the tofu has cooked enough to be flipped over, do so. Cook until the toast has browned.
10. Flip your Egg in a Basket onto a plate. Using a spoon, scoop out a bit of the tofu from the center of the circle. Pour the squash mix in the center. If you have a FLAVOR INJECTOR, you may try injecting the squash into the tofu like MEET THE SHANNONS DID WITH THEIR VEGAN FRIED EGG.
11. Heat 1 Tbs of oil in your pan again and repeat.

findvegan:

Coconut squash soup