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Pumpkin Timbales with Shallot & Bacon Garnish
From the autumn kitchen of Sharmagne Leland-St. John
1 cup pumpkin
2 tablespoons crème fraiche
Nutmeg, to taste
4 slices Canadian bacon
Butter 2 ramekins and line with buttered parchment paper.
Make 2 more circles and butter to cover top. In a medium
bowl whisk the egg lightly. Add the crème fraiche and
whisk again. Add the pumpkin, nutmeg and stir well to
combine. Place the paper circle, buttered side down,
loosely on top. Place the ramekins onto a baking pan
with deep sides. Pour hot water into the pan coming half
way up the sides of the ramekins. Bake in 400F oven for
approximately 30 minutes, until set - top will be firm.
Remove from oven and carefully remove ramekins from hot
water. Remove paper. Run a knife around edges of timbales
and invert onto small plates. Sprinkle with a bit of
Paprika. Garnish with Caramelized Shallots and Canadian bacon.
Caramelized Shallots and Canadian Bacon
3 medium shallots, sliced
2 eatspoons olive oil
2 slices of Canadian bacon
Heat the olive oil in a skillet over medium-low heat and add
shallots. Sauté for 20 minutes, until starting to brown. Add
bacon and continue to sauté until nicely browned.
You may also serve the timbales in a cooked, hollowed out mini
pumpkin shell. Mince the shallots and chop the Canadian bacon
and add to pumpkin mixture before cooking.then spoon into the
mini shells, cover with a pumpkin lid and serve.