CULINARY
Recipes From The Anacapa For Your Kitchen Anacapa Executive Chef Dan Haywood
PUMPKIN BARS
Ingredients: For the Bars: • • • • • • •
4 eggs 1⅔ cups granulated sugar 1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon
• •
1 teaspoon salt 1 teaspoon baking soda
For the Icing: • • • •
8-ounce package cream cheese, softened ½ cup butter or margarine, softened 2 cups sifted confectioners’ sugar 1 teaspoon vanilla extract
Method: For the Bars:
Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
For the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
ROASTED CORN, BUTTERNUT AND POTATO CHOWDER
Ingredients: • • • • • • •
4 slices bacon, diced 1 cup butter 2 cups each small diced celery and onion 4 ears corn, cut off the cob 1 Tbsp. died thyme 4 cloves garlic, chopped ½ cup sherry wine (optional)
Method:
• • • • • • • • •
1 cup flour 1 quart chicken stock, plus extra (4 cups) 1 small butternut squash, diced 2-3 Yukon Gold potatoes (2½ - 3 lbs.) 2 dashes Worcestershire 1 dash Tabasco Black pepper to taste Salt to taste 2 cups cream
Sauté bacon in a pan until nicely browned. Remove from heat. Pour off fat and reserve. In a medium size heavy bottom pot add bacon, reserved fat and butter. Add ,and sauté, celery, onion, corn, thyme and garlic for about 5 minutes until onions are softened. When translucent, add sherry and reduce by half. Add flour and thoroughly mix. Add stock slowly until incorporated. Bring to slow simmer and add butternut squash, potatoes, and cream. Cook until potatoes are tender, about 10-15 minutes. Season with Worcestershire, Tabasco, pepper, and salt to taste. Serve immediately or refrigerate for later use.
16 | CB Times | The Official Community Magazine of Corte Bella
