Free Cooking Classes: Pumpkin Dessert, Pumpkin Roll, and Eggplant Salad - Interfaith Events - Interfaith Dialogue - Interfaith Dialog - IFCO - Interfaith Cultural Organization

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EVENTS

Free Cooking Classes: Pumpkin Dessert, Pumpkin Roll, and Eggplant Salad
November 28, 1:00pm, Family Housing Community Room, UGA

Interfaith Cultural Organization continues its free cooking classes. This week we are going to show how to cook Pumpkin Dessert, Pumpkin Roll, and Eggplant Salad. If you would like to learn and taste how to prepare this tasty dish, please come and join us.

Pumpkin Dessert, Pumpkin Roll, Eggplant Salad and Turkish Tea will be served at the end of class.

TURKISH PUMPKIN DESSERT

Ingredients:

- 2 1/4 lb (1 kg) pumpkin flesh
- 5 oz (150 g) sugar
- 5 oz (150 g) chopped walnuts

Preparation:

1. Cut the pumpkin flesh into thin, rectangular pieces measuring about 3 x 1 1/4 in (8 x 3 cm).
2. Place these in a very wide, flameproof earthenware casserole dish, sprinkle with the sugar and add just sufficient water to cover; leave to stand for 24 hours.
3. Place the casserole dish on a moderate heat, bring to the boil, reduce the heat and simmer gently for 45 minutes, stirring now and then, until the pumpkin is tender.
4. Leave to cool at room temperature and then serve in small bowls or dishes, sprinkled with the chopped walnuts.

PUMPKIN ROLL

Ingredients

- 3 eggs
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- ½ tsp salt
- ½ tsp ground nutmeg
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
- 1 cup chopped walnut
- Sifted powder sugar
Cream cheese filling:
1 (8 ounces) package cream cheese
¼ cup softened butter
½ tsp vanilla
1 cup powder sugar

Preparation

1. Allow eggs stand at room temperature for 30 minutes. Meanwhile, grease 10 x 15 x 1 inch baking pan. Line bottom of pan with parchment paper; grease paper.
2. In a bowl combine dry ingredients; flour, salt, cinnamon, nutmeg, baking powder, ground ginger. Preheat the oven to 375 F.
3. In another bowl, beat eggs until lemon colored. Add sugar gradually and keep whisking. Stir in pumpkin and lemon juice. Fold flour mixture to pumpkin mixture slowly and spread batter in prepared pan evenly. Sprinkle chopped walnuts.
4. Bake 15 minutes. When it is cooled down a little, turn the cake out onto a sprinkled with sifted powder sugar. Remove parchment paper. Roll towel and cake into a spiral, starting from the short side. Cool it to room temperature.
5. Meanwhile, prepare cream cheese filling. In a small bowl, beat cream cheese, butter, vanilla and gradually add powder sugar. Beat until smooth.
6. Unroll cake; remove towel. Spread cake with the cream cheese filling to within 1 inch of edges. Roll up cake; trim ends. Cover; chill for 2 to 48 hours.

EGGPLANT SALAD

Ingredients

- 1 big or 2 small eggplant
- 1 small onion
- 1/3 bunch parsley
- 3 red peppers
- 3 green peppers
- 3 green onions
- 2 tomatoes
- 1 clove garlic
- 2 tbsp olive oil
- 1 lemon juice
- salt and pepper

Preparation

1. Roast eggplants, green & red peppers in 400 F for 35-40 minutes. Meanwhile, peel and dice tomatoes. Chop up onion, garlic, parsley finely and slice green onions.
2. Take the roasted veggies from oven and set that aside to cool down. Dice roasted eggplant, red and green peppers finely.
3. Stir all vegetables in a bowl to combine and add olive oil and lemon juice. Sprinkle salt and pepper to taste and toss them evenly.
4. If you like roasted tomatoes, you could roast them as well.

Photos from the event