Whipped feta with homemade pumpkin puree

Many people will tell you canned pumpkin puree is better than homemade pumpkin puree. But that is simply not true. Here's what they mean:  There isn't a noticeable difference between the two when used in baked goods. And since homemade pumpkin puree takes more effort than opening a can, why bother?

I'm here to tell you homemade pumpkin puree tastes significantly better than canned puree. I actually enjoy eating straight homemade pumpkin puree. Can you imagine doing that with the canned version? 

But I'll admit, it's true—there isn't much of a difference in baked goods. So that brings us back to the initial question: Why bother making homemade puree? Well, I think there are some instances in which it does indeed make a difference in taste, particularly in no-bake recipes, like the pumpkin whipped feta dip recipe that you'll find in this post!

What is pumpkin puree?

Pumpkin puree is the cooked and blended flesh of the squash with the seeds and skin removed. 

What type of pumpkin should I use for pumpkin puree?

Use sugar pumpkins or pie pumpkins. It’s the same thing but with different names. They weigh a couple of pounds and are usually 8ish inches in diameter. DO NOT use great big jack-o-lantern pumpkins. They tend to be bitter and stringier. 

What is the difference between canned pumpkin and fresh pumpkin?

Canned pumpkin may be a combination of a few different types of pumpkins. It may even contain other types of squash. It is made by steaming the pumpkin, scraping out the flesh, and blending it.

Fresh pumpkin, on the other hand, is made from one type of pumpkin, and the flesh is roasted before it is blended. I think roasting yields the best flavor because excess water evaporates and the flesh slightly caramelizes in the oven resulting in a sweeter flavor. 

Visually, canned pumpkin is significantly darker in color than fresh pumpkin. Also, fresh pumpkin is thinner than the canned version.

Pros of using canned pumpkin

• It is a consistent product. Every can contains the same moisture, texture and color. 
• It’s convenient.
• Most people say they can’t taste a difference when used in baked goods

Pros of using fresh pumpkin

• It definitely tastes better on its own.
• It’s cheaper.
• You get pumpkin seeds which make a tasty snack.

When should I use fresh vs canned pumpkin?

I don’t think anyone will notice a difference in your baked goods as to whether you use fresh or canned pumpkin puree. I think it makes the most difference when using it uncooked, like in a dip. I think pumpkin puree straight from the can has a slightly metallic taste.

Homemade pumpkin puree

Yield: Makes 4 cups puree

Time: About 15 minutes prep, 60 minutes cooking

Ingredients

• 1 pie pumpkin
• 1 Tablespoon avocado oil

Directions

1. Preheat oven to 400 degrees Fahrenheit. 
2. Wash and dry pumpkin and cut in half.
3. Use ice cream or cookie scoop to scrape out seeds and pulp. Set aside to make roasted pumpkin seeds if desired.
4. Brush avocado oil on flesh side of pumpkin halves.
5. Place halves flesh side down on baking sheet. Use knife to pierce pumpkin skin several times.
6. Place in oven for 60 minutes, flipping pumpkins to flesh side up halfway through cooking.
7. Remove from oven and peel skin off each half.
8. Transfer pumpkin to food process and process until smooth, scraping down bowl as necessary.
9. Place pumpkin puree in refrigerator up to 1 week or in freezer for up to 3 months.

Whipped pumpkin feta dip

Yield: 8 servings

Time: 10 minutes

Ingredients

• 10 ounces sheep’s milk feta cheese, block, drained from brine
• 1 1/2 cups pumpkin puree
• 1 Tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons honey
• 1/2 teaspoon black pepper, freshly cracked

Directions

1. Put feta in food processor and blend until smooth, scraping sides as needed.
2. Add pumpkin puree, thyme, honey, and black pepper. Blend until smooth.
3. Transfer dip to refrigerator and chill until ready to serve.
4. Garnish with thyme leaves, honey, black pepper, and pumpkin seeds, if desired, and serve with toasted pita, crackers, or baguette.

Notes: Do not use feta crumbles. Manufacturers coat feta crumbles with anti-caking agents to prevent them from clumping together. That means they won't blend into a smooth dip. Also, use sheep's milk feta, which is sharper and tangier than cow's milk feta, which can be bland.

Salmon burgers with lemon-dill feta sauce

 

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I’ve been experimenting with a lot of unique burger recipes throughout the past year, mostly inspired by Trader Joe’s impressive selection. I love their shrimp burgers because you can see and taste big chunks of shrimp—the seafood isn’t all ground into a paste. On the other hand, the salmon burgers are kind of subpar. They look like pink hockey discs all stuck together. So I wanted to make my own salmon burger that tasted fresh with a lot of texture and flavor.

My main goal when developing the salmon burger recipe was to eliminate filler as much as possible to allow for the salmon flavor to shine through. That’s why I didn’t use any bread crumbs or mayo. I used a little Greek yogurt and egg instead. That way the salmon binds together, but still remains light and tender. The only other ingredients are fresh herbs and some seasonings. 

I’ve seen two methods for making salmon burgers: starting with raw salmon or starting with cooked / canned salmon. I prefer to use raw salmon because I think the patties come together with less filler more easily, and I like to be able to control the texture of the salmon.

To get the best texture and mouth-feel for these salmon burgers, I prefer to combine everything except the salmon in the food processor. The last thing I add is the salmon, and I hit pulse until everything is combined. I pulse it instead of blending it so that it doesn’t all turn into a paste. If you don’t have access to a food processor, you can chop the salmon into fine pieces.

The herbs and seasonings are customizable depending on your taste preferences. I chose parsley, dill, and oregano to complement the lemon, dill, and feta spread I made to go with it. Ever since my friend Emily told me she likes to serve her shrimp burgers with whipped feta, I’ve been dreaming about creating a similar spread for salmon burgers.

The combination of lemon and dill with feta really brighten the flavor of the salmon. The salty-tangy combination tastes really fresh, and it’s absolutely perfect for summer. And of course I used Challenge cream cheese because they use real milk, cream, and natural ingredients, and nothing beats the superior flavor and ultra smooth finish. Honestly, I make this sauce pretty much every week because it tastes great on everything: sandwiches, crackers, vegetables, by the spoonful, etc.

Also, please take note that this recipe makes 8 decently large burgers (about 3.5 inches in diameter and 3/4 inch thick). You can certainly cook all 8 burgers, or you can do what I like to do and freeze half of them uncooked. I made the recipe with such a large yield because I hate it when you spend a ton of time making something only to get 4 servings.

Salmon burgers with lemon-dill feta sauce

Yield: Makes 8 burgers

Ingredients

For the lemon-dill feta sauce

• 1 (8-ounce) block feta cheese
• 4 ounces Challenge cream cheese
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons lemon juice
• 2 Tablespoons dill, chopped
• 2 teaspoons lemon zest
• 1/4 teaspoon black pepper
• Salt, to taste

For the salmon burgers

• 1/4 cup dill
• 1/4 cup parsley
• 1/4 cup Greek yogurt, plain
• 2 eggs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds raw, wild salmon, skin and bones removed, cut into chunks
• Toppings such as lettuce, onions, tomatoes
• Optional: 1/2 cup panko bread crumbs

Directions

For the lemon-dill feta sauce

1. Blend feta cheese and cream cheese in food processor until smooth 
2. Add everything else and blend until combined
3. Taste sauce and adjust salt and seasonings as necessary
4. Place sauce in bowl and wipe out food processor because you’ll use it for burgers

For the salmon burgers

1. Combine herbs, Greek yogurt, eggs, and seasonings in food processor.
2. Add salmon to food processor and pulse until everything is combined. Be careful not to over-process.
3. Cover and place in refrigerator for about a half hour (or up to 24 hours in advance).
4. Form the mixture into 8 patties that are about 3 inches in diameter and 3/4 inch thick (I used an ice cream scoop to portion).
5. Refrigerate at least 15 minutes to allow the patties to firm up before cooking.
6. OPTIONAL: Add panko bread crumbs to shallow bowl and coat salmon burgers in panko before cooking for crispy exterior.
7. Grill the patties on medium heat for about 4 minutes per side or cook in skillet on stove for same amount of time until inside registers between 120 to 130 degrees Fahrenheit. (USDA requires salmon to register 145 degrees Fahrenheit, but that’s for well-done fish and salmon will continue to cook even after it’s removed from heat source)
8. Assemble salmon burgers by spreading lemon-dill feta sauce on both the top and bottom buns. Place lettuce and burger on bottom bun with salmon burger. Add any additional toppings and close with other half of bun.

Checkered flag dip

 

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I'm not sure non-Hoosiers fully grasp how big a deal the Indianapolis 500 is to locals. I didn't fully understand until I moved to Indianapolis. Many families display checkered flags outside their homes and neighbors host porch parties. There are parades, concerts, and festivals in the weeks leading up to the race. It's truly a month-long celebration! And it all culminates with the largest single-day sporting event in the world, the Indy 500. Many fans are eager to head to the track this year after the 2020 race ran without fans due to COVID-19 concerns. 

As you can imagine, tailgating is a big part of race day, and I love making Indy 500-themed snacks. This year I'm really excited to debut my checkered flag dip. It looks tricky to make because of the checkerboard design, but it's actually quite simple! I started by making a whipped feta dip, which consists of feta, cream cheese, lemon juice, olive oil, and seasonings. Feta and cream cheese are the primary ingredients in this recipe, so it's important to use good-quality products. I don't recommend using low-fat or fat-free feta cheese because it can be quite dry and the dip won't be as creamy. For cream cheese, Challenge Dairy is the only brand I use. It's made from the freshest milk and cream from happy cows at family-owned dairies. You can really taste the difference.

After making the dip, create a checkerboard pattern with a few pieces of paper cut into squares and black sesame seeds. Lightly lay the pieces of paper on the dip so it resembles a checkerboard and fill in the empty spaces with the black sesame seeds. When you finish, carefully lift up the pieces of paper. And that's it!

You can serve the checkered flag dip with pita chips, regular chips, or vegetables. I actually found really fun green, yellow, and red tortilla chips at Trader Joe's that I think resemble the IndyCar start, caution, and stop flags.

 

Checkered flag dip

Ingredients

• 10 ounces feta cheese
• 4 ounces Challenge cream cheese
• 1/4 cup Greek yogurt
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 2 Tablespoons black sesame seeds

Directions

1. Mix all the ingredients except the black sesame seeds in a food processor or with a mixer until smooth and airy. Taste and adjust pepper if necessary.
2. Transfer dip to platter or serving dish (preferably square, but it's okay to use round dish) and smooth the top in an even layer. Refrigerate at least 1 hour.
3. Cut blank sheet of paper into 1-inch squares. Lay squares across dip in checkerboard pattern.
4. Fill in empty spaces with black sesame seeds. Carefully remove paper squares. Refrigerate until ready to serve.