From A Table for Two, by Sharon O'Connor Courtesy of Chef Floyd Cardoz, page 168
Tabla
New York, New York
6 tablespoons unsalted butter
¼ cup cream cheese at room temperature
¾ cup sugar
½ cup pumpkin puree
1 egg
¼ teaspoon each cinnamon and ginger
1/8 teaspoon each nutmeg and vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
Pinch of salt
Cranberry-Orange Compote
(recipe follows)
Preheat the oven to 325F. Butter a loaf pan or four 6-ounce ramekins.
In a large bowl, cream the butter, cream cheese, and sugar together.
In a medium bowl, combine the pumpkin puree, egg cinnamon, ginger, nutmeg, and vanilla. Stir to blend. Add the pumpkin mixture to the butter mixture and stir until well combined.
In a small bowl, stir the flour, baking powder and salt with a whisk. Stir the flour mixture into the pumpkin mixture until just combined. Spoon the batter into the prepared loaf pan or ramekins and bake in the preheated oven for 20 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool for 10 minutes. Unmold onto a dessert plate and serve with a spoonful of cranberry-orange compote.
Serves 4Cranberry-Orange Compote
1/3 cup sugar¼ cup water
1 strip orange zest
2 tablespoons fresh orange juice
¾ cups fresh or frozen cranberries
In a medium saucepan, combine the sugar, water, orange zest, and orange juice. Bring to a boil over medium-high heat and cook until the sugar dissolves. Add the cranberries and simmer until they pop, 5 to 10 minutes. Remove from heat and let cool.