The Low Carb Luxury Online Magazine      October 24, 2003    PAGE SEVEN      
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      Content Links

 News & Product of the Month
 The Scary Cost of Groceries
 Meeting the Challenge
 Jo Cordi's  Lifestyle Series
 Brenda's Low Carb Good Life
 When Everyday is the 13th
 Recipes: Cookin' with Pumpkin
 Identity Crisis
 Cooking with Jarret Hughes
 Obese In The Workplace: Pt 2
 Taking a Bite out of Stress
 Learning to Exercise


JustFlowers.comRoses and Flowers

DaVinci Gourmet Sugar Free Syrups

      Cookin With Pumpkin

In our last issue, we cooked up some wonderful pumpkin dishes we hope you enjoyed and as promised, we're continuing the series with some Fall/Halloween dishes to warm your heart, and please your family and guests!


Spiced Pumpkin Soup

    Spiced Pumpkin Soup
  • 2 tablespoons canola oil
  • 1 cup onion, diced
  • 1 leek, sliced, white part only
  • 1 1/2 teaspoons curry powder
  • 2 cans (14 1/2 ounces each) chicken broth
  • 1 can (29 ounces) pumpkin
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/2 cup lite coconut milk
  • 1 tablespoon molasses
  • Salt, black pepper and cayenne pepper
    to taste
  • Roasted pumpkin or squash seeds (optional)
  • 1/2 cup heavy whipping cream, whipped (optional)
  • Spice Leaves, parsley or snipped chives for garnish
In a 3-quart saucepan, heat oil over medium heat. Add onion, leek and curry powder. Cook 10 minutes, being careful not to brown. Add chicken broth and pumpkin. Bring to a boil, reduce heat and simmer 5 minutes.

Add pumpkin mixture and butter to blender container, filling up to 4-cup capacity mark, or as manufacturer directs. Blend at lowest speed. Blend until smooth. Return to saucepan. Bring just to boil over medium-low heat. Mix in cream, coconut milk, and molasses.

Season with salt, pepper and cayenne.

To serve, ladle soup into bowls and garnish with pumpkin seeds, dollop of whipped cream and chives, parsley or chervil leaves.

Roasted pumpkin or squash seeds: Coat sheet of foil with vegetable cooking spray or oil. With paper towel, rub as much of the fiber off the seeds as possible. Spread on foil and spray lightly with cooking spray. Sprinkle with salt. Roast at 350 degrees until lightly browned, about 10 mintes.

Makes 6 servings — 6.3g effective carbohydrate per serving.


New York Style Pumpkin Cheesecake

New York Style Pumpkin Cheesecake Crust:
  • 4 tablespoons unsalted butter
  • 1/2 tsp molasses
  • 1 cup roasted macadamia nuts
  • 1 cup blanched almonds
  • 2 teaspoons Splenda
  • 2 1/2 lbs. cream cheese, at room temperature
  • 2/3 cup canned pumpkin puree
  • 1/4 cup sour cream
  • 1/2 cup granular Splenda
  • 3/4 cup erythritol
  • 2 tsp. pure vanilla extract
  • 2 large egg yolks
  • 1 large egg
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of salt
Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.

Melt 4 tablespoons unsalted butter with 1/2 tsp molasses. Transfer nuts to a food processor and pulse until very finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in refrigerator to "set."

Increase oven temperature to 500F.

In a food processor or mixing bowl, beat cream cheese, sour cream and canned pumpkin until smooth. Add the sweeteners, spices, and vanilla and process or beat until combined. Add the egg yolks and whole egg, beating until incorporated.

Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center.

Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. Serve well chilled.

If you like, garnish with melted swirls of low carb sugar free chocolate and pecan halves.

Makes 12 large slices at 9.8 effective carbs per slice, or 16 small slices at 7.5 effective carbs per slice.


Spicy Pumpkin Cake with Cream Cheese Frosting

    Spicy Pumpkin Cake with Cream Cheese Frosting
  • 1 1/2 cups almond flour (finely ground blanched almonds)
  • 1/2 cup oat flour
  • 1/2 cup vital wheat gluten
  • 1 1/4 cups Splenda
  • 1 cup erythritol
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/4 teaspoon salt
  • 3 eggs, beaten + 1 egg yolk
  • 1 15-oz can pumpkin (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup light olive oil
  • 1/4 cup melted butter
Preheat oven to 350F.

Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix together eggs, pumpkin, vanilla extract, melted butter, and oil. Add to dry ingredients and mix well. Pour into greased and floured cake pans and bake for 20-25 minutes being careful not to over bake (remember — ovens and baking dishes vary!)

When cool, top with cream cheese frosting:
  • 12 oz softened (no low fat!) cream cheese
  • 1/4 cup Splenda
  • 1/4 cup DaVinci Sugar Free Vanilla Syrup*
Whip all ingredients at high speed until you achieve a light frosting consistency. Frost cake, refrigerate at least 1 hour, and serve! Decorate with walnut halves just before displaying and serving if desired.

* NOTE: For a great variation, use DaVinci's Gingerbread or Egg Nog Syrups in frosting.

Makes 20 servings — 7.5 carbs per serving.


Pumpkin Crme Brle
The following recipe uses a small amount of real white sugar and is not to be used while in induction or if you are very sensitive to even a small amount of real sugar. We use real sugar mixed with erythritol to allow for a true caramelizing (hard sugar) topping. It's a great special-occasion dessert!
    Pumpkin Crme Brle
  • 1 quart heavy cream
  • 2 vanilla beans (split)
  • 1 cup erythritol
  • 1/3 cup Splenda
  • 20 egg yolks (beaten)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon powdered ginger
  • 1 15-oz can pumpkin puree
  • 1 teaspoon real white sugar mixed with 2 Tablespoons erythritol
Combine the heavy cream, vanilla and 1 cup erythritol, bring to a boil. Combine the egg yolks and 1/3 cup of Splenda. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin puree.

Preheat oven to 325F.

Fill buttered ramekins 7/8 full, place in a water bath. [Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins.] Bake in a 325F oven until just barely set. Cool 30 minutes, then chill overnight.

Sprinkle the surface of each custard with white sugar mixed with 2 Tablespoons erythritol. Set ramekins in a deep roasting pan, surround with ice.*

Caramelize sweeteners under the broiler or with a torch.

*Note: Setting ramekins in ice keeps the custard from becoming reheated when caramelizing the top.

Makes 6 servings. 11 effective carbs per serving.

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