Our new segment called Earth's Bounty focuses on the intersection between food and the environment. Jennifer Szweda Jordan, a trained culinarian, will bring listeners this new feature. In the kickoff interview, Host Matthew Craig speaks her, and samples a carnival creme brulee' in the office kitchen at WYEP's studios in Pittsburgh. For the recipe, go to this story's page, and click on 'Read the Transcript' button.
CARNIVAL CREME BRULEE RECIPE
Filling recipe adapted from Sundays at Moosewood Restaurant Cookbook
Two cups pureed carnival squash or any hard shell winter squash. Puree by cutting in half, removing seeds and membranes, cooking at 300 degrees cutside down on pan until soft, approximately 30 minutes.
Puree or blend the squash with one cup cottage cheese, three quarter teaspoon powdered ginger, one teaspoon cinnamon, one quarter cup sour cream, two eggs, one half cup milk, one to two tablespoons dry Sherry, and a half to two thirds cup honey, depending on sweetness of the squash and personal taste.
Pour into twelve four ounce ramekins. Bake at 350 degrees until set, approximately 25 minutes. Remove from oven and cool completely.
Sprinkle lightly with tablespoon or so raw sugar on each ramekin. Use kitchen torch or broiler to carmelize sugar, heating until top is bubbly and caramel colored. Cool a bit. Serve and enjoy.