Pumpkin Archive

Sunday, November 11, 2007

pumpkin waffles

 pumpkin waffles

I warned you, didn’t I? I have a lot of fresh pumpkin puree to use up. Call it my late German grandmother communicating her values to me from the great beyond, but I hate throwing away food. It literally makes me sick to my stomach, that in this land of excess and in a city that appears at times to have run out of ways to spend money so it churns out new ones daily that I am part of this ridiculousness, so frequently throwing away old eggs, milk days before its inevitable demise, fruit and vegetables we always forget about, elaborate dishes that bored me too much to eat twice.

This pumpkin, it’s gonna get used.

 pumpkin waffles  pumpkin waffles

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Wednesday, November 7, 2007

black bean pumpkin soup

pumpkin soup

I know this sounds like the tiniest of triumphs in a world of people who have respectable accomplishments to be proud of, but nonetheless, it brings me great pleasure to announce that I have found a pumpkin soup that meets my approval.

Yes, I know, who talks about pumpkin soup in November? It seems like strictly an October affair. Pumpkins crowd the markets, and the people gather round with an evil glint in their eyes, eager to carve them up and roast their innards, mwa-ha-ha. You can barely turn your head without finding another half dozen pumpkin recipes, and oh, I know, I’ve spread my share around.

Alex and I bought three smallish pumpkins to carve this year, but the weeks leading up to Halloween were chaotic and we never got to them. Feeling guilty that they were about to go to waste, I roasted and pureed one and a half of them (and stupidly deleted the pictures before, uh, downloading them from the camera), before deciding it was an absolutely excessive amount of work and entirely not worth it. I hear everyone goes through this same process once in their lives.

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Wednesday, October 24, 2007

pumpkin butter + pepita granola

pumpkin butter

As if Alex and I weren’t lucky enough to win a trip to Napa Valley for a two-day grilling class on the stunning COPIA campus in August, we also got to meet Elise of Simply Recipes fame. Not only is she as warm, kind and knowledgeable as she comes off on her site, she’s one of those types of people who reach into their bag two minutes after having met you and proffers up a homemade gift, in this case, apple butter made from the early apples grown in her own backyard. “What’s a backyard?” Alex and I asked her, wide-eyed and baffled. Elise smiled politely.

apple butter apple juice

We ate it with a spoon, and I don’t mean weeks later; I’m talking about when we arrived back that Tuesday night near midnight. I confess that apple butter is one of these things I hadn’t known about growing up. Amusingly, my first knowledge of us came from watching Oprah shortly after her first or second major weight loss, and she told her audience that one of her secrets had been apple butter instead of regular butter on her morning toast. Needless to say, I was dubious that anything could take the place of real butter and the idea of trying apple butter fell largely to the back of my mind until that Tuesday night.

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Thursday, October 18, 2007

pumpkin bread pudding

pumpkin bread pudding

Here is a recipe that every single person should have in their arsenal, and I couldn’t be happier that it is now in mine. After a week of flan that never set and floppy, leaky quiche crusts, there are no words for the serenity brought on by a recipe with TWO steps. Heck, the entire set of instructions tops out around 50 words.

pumpkincustardbread cubesmeasured

It was so easy that despite being at my wit’s end after Tuesday night’s fiasco, I made it anyway. Burrowing our spoons into still warm, bourbon-spiked (like I could resist) sweet fall comfort was heavenly, and as I chewed on those buttery bread cubes and pondered the ginger’s edginess, memories of cooking failures fell away, and there was just this, a blissful and eerily wholesome calm.

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Wednesday, November 22, 2006

bourbon pumpkin cheesecake

bourbon pumpkin cheesecake

My sharp-eyed husband caught this bourbon pumpkin cheesecake recipe while I was — typically — flipping through a Gourmet magazine last year. Although it was a total hit at Thanksgiving, my fleeting recipe attention span struck again this year, but as I began hunting for a new and different fall-themed cheesecake it was made clear I’d still be welcome at the table with something else — just a little less so.

boubon pumpkin cheesecake

Like any good newlywed, last year I made two cakes — one for the family we would spend the afternoon with, and one for the family that had reserved our evening shift. I had intended to do the same this year until I realized that I’d left the base to one of my springform pans at my parents. Already having two batters and crumb crusts prepared, I cursed several times, refilled my wine glass and decided I’d try to make twelve cupcake-sized cheesecakes with the second batter. (Why oh WHY did I not buy these the fifteen times I have seen them at the store and fawned over them? The headaches $15 could have saved me!) While the full-sized cake looks lovely, the jury is still out on whether those cupcake cheesecakes are ever coming out of the pan, and it’s not looking very promising.

oh, i went there

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