21.11.11

Memories of Thanksgiving Aromas-- A Pumpkin + Pumpkin Rice Croquettes with Tarragon Mayonnaise

Pumpkin  Pumpkin Rice Croquettes with Tarragon  Light elegant entree for Thanksgiving Day Celebrate with delightful entrees
Pumpkin Rice Croquettes

And it is November already, which means there are only a few days left to celebrate Thanksgiving Day.  But living in other countries has certainly taught me some beautiful holiday traditions. Traditions that I’ve learned to love and also that I adopted into my life.

Nowadays I live in a country that is not part of this celebration but despite all, my soul keeps reminding me about good Thanksgiving memories while living overseas.
This also means that we’ll be reunited by heart with the other side of our family back in the States. And even though we’ll be celebrating in separate homes and countries—and our weather and meals we’ll be different... we will enjoy this day as enthusiastically.

These thoughts planted memories in my mind. Memories of Thanksgiving aromas and immediately reminded me of pumpkin!
I wanted something with pumpkin and nutmeg flavor, something with a Thanksgiving taste! So I took the little pumpkin {that has been decorating my kitchen counter for quite some time, now} and immediately knew what to do with it. Yes, pumpkin rice croquettes. 

It is summer season here and something light and comforting was the perfect choice! I used Arborio rice, which is great for this kind of recipe, I added onion, garlic, parmesan cheese and nutmeg. And served them with lemon wedges and tarragon mayonnaise, using some fresh tarragon leaves.

J. couldn't stop eating them :)
 


I hope you try this pumpkin croquettes! Not only are they full of flavor but wonderful as an entree! or as a light lunch served with a green salad, and even for an elegant picnic! They are also practical too, because they can be prepared ahead of time and keep in the fridge uncooked for a couple of days until ready to use.Or you can cooked the croquettes, keep them in the fridge {also for a couple of days, no longer than that} and reheated them before serving.

So this to me is the meaning of Thanksgiving Day, to be grateful, to enjoy family and friends, to laugh and to eat well!

In the meantime, I leave you with this recipe and to those who will be celebrating this festive day this upcoming Thursday, I wish you all a wonderful Thanksgiving Day.

Remember to be grateful, remember to be kind! 
 


I also wanted to let you know that I have been interviewed by tusrecetas.tv  from Spain and invited to participate with one of my recipes. You can find the interview in here.

Also I would like to invite you to visit the Pasplore website—they have been preparing beautiful Mosaics about Thanksgiving Recipes using some amazing food photographs.

So I hope that you’ll check them out.  And hope you like them!

 
Fresh Tarragon

Pumpkin Rice Croquettes Recipe with Tarragon Mayonnaise
This recipe needs to be prepared a day before for better results
Makes 40 (depending on size)


1 C. Arborio rice
1 chicken bouillon / stock cube
Water—quantity needed to cook the rice (I used 5 ½ C) check package instructions.
2 C. Pumpkin, uncooked and grated
1 medium onion, chopped
1 garlic clove, chopped
2 eggs, beaten
Flour
Breadcrumbs
Salt, to taste
Pepper, to taste
Nutmeg, to taste
¾ C. Parmesan cheese, grated 

Vegetable oil to fry the croquettes


Preparation:
In a medium saucepan add arborio rice and water and bring to boil. Add chicken bouillon/ stock cube and reduce heat to low.
In the meantime, sauté the onion and garlic for a couple of minutes. When ready –and rice is halfway cooked-- add the sauté onion and garlic plus grated pumpkin to the rice. Add salt, pepper and nutmeg. Stirring constantly –until cooked and liquid is absorbed. This will take about 25 minutes. Add parmesan cheese. Chill for several hours (but better to keep in the fridge all night) until firm enough to handle.

 
Place flour, eggs and breadcrumbs in separate dishes. And using a tablespoon start making the rice balls. Then  1-Dust balls in flour 2-followed by beaten eggs and 3- roll on breadcrumbs. Place in the fridge for 30 minutes before frying.

 
Cook the croquettes in batches for about 2-3 minutes, turning until crisp and golden brown. Drain on paper towel. Served with lemon wedges and tarragon mayonnaise. And garnish with fresh tarragon leaves.. Serve with sweet chilli sauce and mixed leaves.

Note:

*For better results--make the rice mixture the day before if possible.
*You can keep the croquettes cooked or uncooked in the fridge for up to two days.
*Do not use sushi rice instead of arborio—results are not the same. 


For the Tarragon Mayonnaise, In a bowl simply combine; mayonnaise, one garlic clove finely chopped, add fresh tarragon,mix well. Cover and chill for 1 to 2 hours before serving.

Heathy Good Eating Habits Holiday Season Thanksgiving Entree Pumpkin Recipes Holiday Flavors Homemade Easy
Pumpkin Rice Croquettes with Tarragon Mayonnaise

26 comments:

Rosa's Yummy Yums said...

Delicious croquettes! That flavor combination is mouthwatering. Lovely pictures.

Cheers,

Rosa

Junia said...

aldy, these look absolutely mouthwateringly delicious! love the rice and pumpkin here with tarragon. a great medley of flavors here. beautiful photography as usual. :)

Magic of Spice said...

These are beautiful Aldy! I do love pumpkin and all other squash really and added with rice in these croquettes would make me happy :)

Kako said...

Que espectaculares las fotos Aldy, son preciosas y la receta sencillamente exquisita, me encanta todo lo que lleve calabaza.
Un beso.

Jay said...

this is just awesome..love it Aldy..;)
Tasty Appetite

Annemarie said...

Siempre ha sido una tradición que me ha encantado, todos los días en casa se da las gracias por los alimentos que comemos, pero no sólo es eso, realmente, a pesar de los infortunios, somo afortunados de recibir tantas cosas, y sin embargo no somos conscientes de ello.
Espero que paséis un días estupendo, que sepáis disfrutar del tiempo que compartáis y de la comida. Las croquetas me las apunto y seguro que las hago, tienen una pinta estupenda, y tengo 3 calabazas esperando a ser cocinadas.
Un beso grandisimo

Mary said...

These are wonderful. Seasonally wonderful! I must make these for my family. I love the new twist you've given to an old favorite. I hope you have a great day. Blessings...Mary

Sneh | Cook Republic said...

lovely little croquettes!

Baltic Maid said...

This is beautiful!!!!

Silvia de la Fuente said...

Que maravilla de receta, Aldy. Me encantan las fotos. He llegado hasta el blog a través del Atelier de Jackie y estoy encantada con el descubrimiento. Un saludo

Martina said...

Happy Thanksgiving dear Aldy! I love the cheerfulness and brightness of your pix here - and must try these yummy croquettes. Pumpkins are everywhere in the shop and so far, i have made only soup. Thanks for that fabulous inspiration - have a sweet day!

Aldy @ Al Dente Gourmet said...

THANK YOU SO MUCH Everyone! For the amazing energy :)

HUGS <3

Prieta said...

Aldy, I'm absolutely and definitely going to take this recipe from you and make it as soon as I get home. I'm celebrating Thanksgiving with my mother-in-law in Tucson. We just finish eating the meal that I spent all day cooking and we ate in a matter of minutes. We are saving dessert for later.

It is nice to adopt traditions from other countries. Thanksgiving Day is one of the nicest holidays to celebrate, I'm glad you are observing this celebration in your own way. Your pictures say that it was a good day for you.

Happy Thanksgiving!

Castles Crowns and Cottages said...

WOW, WOW, WOW....I have GOT to use this for next THANKSGIVING DEAREST ALDY! Not only are your recipes enticing, but my goodness, the PHOTOS MAKE ONE SO HUNGRY! And that I am, as I sit here at 4:30am....I can still smell the turkey from last night! I made a LATINO style turkey that just melts in your mouth...marinated in a bit of apple cider vinegar and olive oil, cilantro, onions, garlic and spices, this bird is just SO GOOD and must be consumed as left overs today over RICE AND BEANS!!!!!!!!!

MUCH LOVE TO YOU as we celebrate another fun holiday season!!! MERCI, GRACIAS! Anita

Sylvie @ Gourmande in the Kitchen said...

Those croquettes are certainly irresistible. Every new picture made me hungrier and hungrier! And congrats to you on your interview Aldy!

SavoringTime in the Kitchen said...

Lovely photos, Aldi, and the rice balls look delicious! I stopped in a couple of days ago but got caught up in all of my Thanksgiving preparations and didn't have time to comment then.

Congratulations on the interview and I want to look at those lovely food photos too.

SavoringTime in the Kitchen said...

I just had to add that the mosaics are amazing!

Divya said...

These pumpkin croquettes sound to die for. And as usual, absolutely gorgeous images!

Sarah (Snippets of Thyme) said...

I have had little croquettes like this at a party and they were amazingly delicious. Yours look just like them so my mouth is watering just looking at your photos. Happy post Thanksgiving to you!

Aldy @ Al Dente Gourmet said...

I'm glad that everybody had a nice Thanksgiving time with family and friends!

HUGS <3

Beth said...

Your croquettes look wonderful. What a great way to use pumpkin!

A SPICY PERSPECTIVE said...

My, my, my, that sounds delicious! What a clever idea.

Xiaolu @ 6 Bittersweets said...

I love rice and pumpkin but never thought to combine them -- this looks so yummy! Happy holidays!

*Elisa* said...

Las croquetas están diciendo cómeme, pero lo que me deja alucinada siempre son tus impresionantes fotos! que maravilla!
Un beso.

Jennifer Gould said...

Can you use canned/pureed pumpkin for this recipe in place of the grated pumpkin?

Aldy @ Al Dente Gourmet said...

@ Jennifer, Hi! I've never tried using canned pureed pumpkin for this recipe. But if you want to make the process easier you can use a food processor to grate the pumpkin. Hope this help :)

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