Narsai David Recipe: Pumpkin And Corn Stir Fry, Spiced Oranges

BERKELEY (KCBS) - Here are two fun ideas for Thanksgiving dinner with a really neat presentation. Pumpkins are beautiful to look at, and there are a lot more ways to eat them than just baking a pie.

Slice the pumpkin in half, bake it and the bottom half becomes a bowl to serve a fresh corn and pumpkin stir fry flavored with fresh dill, salt and pepper. Follow that up with spiced oranges, a really simple, low calorie desert that looks delightful when served.

KCBS Food and Wine Editor Narsai David:

Narsai's Pumpkin and Corn Stir Fry
1 pumpkin, 7-8 inches
3 TBS butter or oil
3 green onions chopped, including the green top
2 -3 ears of corn scraped
3 TBS chopped fresh dill
salt and red pepper flakes to taste

Cut pumpkin in half and scoop out seeds. Bake the nicer half at 350 degrees until tender, about 30 – 40 minutes. Cut the remaining half in half again and save one piece for another time.

Cut away the tough outer skin on the remaining piece. Slice into ¼-inch thick slices. Then cut the other way into pieces about ¼-inch by ½-inch.

Heat better or oil in a large frying pan. Add green onions, chopped pumpkin and corn and stir fry until just heated through. Add seasoning and stir well. Then spoon into baked shell and serve at table directly out of the baked pumpkin. Be sure to scoop out some of the baked pumpkin along with each serving.

Narsai's Spiced Oranges
4 navel oranges
juice of 1 lemon
2 cups water
1 cup sugar
6 cloves
6 allspice
1 stick of cinnamon
2 bay leaves
Grand Marnier or other orange liqueur (optional).

Remove the skin of one orange with a zester and set aside for garnish. Cut skin and white tissue from 4 oranges. Cut a cross halfway through the oranges so that they can be spread lotus-like.

Make a syrup with peelings of two oranges, juice of one lemon, water, sugar and spices. Simmer covered for 45 minutes, then strain the boiling syrup over the peeled oranges and cool. Refrigerate overnight or up to a week.

Serve in a bowl with some syrup. Garnish with needle-thin threads of orange zest, and maybe a splash of Grand Marnier.

Another option, spread open the cut end of the oranges, lotus-like, and decorate with a little whipped cream before sprinkling with the zest.

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