{"id":2890,"date":"2023-11-14T13:35:24","date_gmt":"2023-11-14T12:35:24","guid":{"rendered":"https:\/\/radishthegreat.com\/blog\/?p=2890"},"modified":"2023-12-15T09:19:51","modified_gmt":"2023-12-15T08:19:51","slug":"kurbisfest-2023-sweet-mama-enchiladas","status":"publish","type":"post","link":"https:\/\/radishthegreat.com\/blog\/2023\/11\/14\/kurbisfest-2023-sweet-mama-enchiladas\/","title":{"rendered":"Kurbisfest 2023: Sweet Mama Enchiladas"},"content":{"rendered":"
\n
\"\"
At the K\u00fcrbisfest.<\/a>
September 2023<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

This is the first pumpkin post of the season, because after I bought the pumpkins in September, the weather stayed hot until my parents came to visit. It’s cold now, and I’ve got lots of time, so here we go!<\/p>\n\n\n\n

In previous years, my green pumpkins have kept until February or even March<\/a>. This year the green one, a Japanese variety called Tsurunashi-Yakko<\/a>, or “Sweet Mama” in Germany, was the first to go soft and a bit fuzzy on the bottom. Sigh. Time to butcher.<\/p>\n\n\n

\n
\"\"
And away we go.
October 2023<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Since it was going to be a few days before I could use it in a meal, I decided to roast and puree it. <\/p>\n\n\n

\n
\"\"
Into the fire!
October 2023<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

I like how the color changed, the orange deepened, after roasting.<\/p>\n\n\n

\n
\"\"
I may have left it in a bit long.
October 2023<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

While researching this post, I learned the rind is edible<\/a>, but at the time I didn’t know, so I scraped off the meat, including the burned spots, for my puree.<\/p>\n\n\n

\n
\"\"
And it’s just that easy.
October 2023<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

The Sweet Mama was indeed sweet, with a noticeable pumpkin flavor that was not very intense.<\/p>\n\n\n\n

And then I left it in the refrigerator for a few days, until chicken went on sale and I could make Pumpkin-Chicken-Bean Enchiladas. The recipe has been in my grimoire for a few years; I think it might be adapted from this one<\/a>.

It’s not really spicy, just intensely seasoned. Or to put it another way, it’s not hot, but flavorful. (I am struggling with the English language here–in German, this is a very easy thing to say, “Nicht scharf, nur hochgew\u00fcrzt!”<\/em>) Anyway, one thing that makes this recipe different from other enchiladas I like to make is that the sauce is cold–you blend up the puree with tomato sauce and sour cream–when it goes into the oven. It’s an umami bomb: the only ingredient that doesn’t seethe with flavor is the tortillas.

(Not pictured: Instead of jalapeno, I used some green salsa chiles that I grew in pots. Go me!)

I was so excited about the first enchiladas of fall, I forgot to take any pictures before we dug in. They are very, very creamy.<\/p>\n\n\n

\n
\"\"
Already got in my belly.
November 2023<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

That only used up about half of the puree, so next stop was muffins<\/a>. It’s the same ingredients as Aunt Inez’s Pumpkin Bars from the 1986 church cookbook, but with less oil, and “pumpkin pie spice” (I used cinnamon and nutmeg). The cinnamon-sugar on the top uses Indonesian cinnamon, not Ceylon, because I need the coumarin<\/a>.<\/p>\n\n\n

\n
\"\"
Again with the eating before photographing…
November 2023<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Will I buy another Sweet Mama next year? It was delicious, and easy to cut up, but I’ll have to take the short storage time into consideration.<\/p>\n\n\n\n


<\/p>\n","protected":false},"excerpt":{"rendered":"

Japanese pumpkin, Mexican entr\u00e9e<\/p>\n","protected":false},"author":2,"featured_media":2904,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[211,90],"tags":[201,188,202,198],"class_list":["post-2890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kurbisfest-2023","category-regional-and-seasonal","tag-enchilada","tag-kurbis","tag-muffin","tag-pumpkin"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/posts\/2890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/comments?post=2890"}],"version-history":[{"count":5,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/posts\/2890\/revisions"}],"predecessor-version":[{"id":2913,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/posts\/2890\/revisions\/2913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/media\/2904"}],"wp:attachment":[{"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/media?parent=2890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/categories?post=2890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radishthegreat.com\/blog\/wp-json\/wp\/v2\/tags?post=2890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}