Thursday, September 29, 2016

Fall Pumpkin Recipes

It's September... the first day of fall was a week ago and everywhere you look.... PUMPKIN! 

Pumpkin spice this, pumpkin spice that - I even spotted pumpkin spice scented cat litter at the store yesterday - I'm thinking that may be taking things a little too far.  A couple of years ago, you might have seen me drinking a pumpkin spice latte now and then, but all this artificial pumpkin stuff is just too much - give us the real stuff... please!!


If you're looking for fun and interesting ways to use pumpkin that don't include some sort of pumpkin-like flavoring - we've got some yummy fall recipes created by Dramshop Hospitality's Culinary Director Laura Henry-Zoubir.

Pumpkin Hummus

1 C EVOO
1 Tbsp chopped garlic
2 Tbsp Sriracha chili sauce
1 Can Chickpeas, drain water and save (110 oz can, food service size!)
2 Tbsp cumin, ground
1/4 C Tahini paste
1/2 C lemon juice
4 C pumpkin puree
Salt and pepper to taste

In a large saute pan, add the EVOO and garlic.

Saute for until garlic starts to turn golden.  Add the chickpeas and sauté for 5 minutes.  Turn off the heat and add remaining ingredients.  Stir well and puree in food processor in batches with some of the reserved chickpea liquid.   There will be extra liquid, just use enough per batch to help the mix puree into a smooth consistency. Puree until very smooth and cool down.  Serve in a shallow bowl and top with diced cucumber, red onion, crumbled feta cheese and EVOO.

Serve with grilled pita bread.

Pumpkin Crème Brulee

1 3/4 Cups pumpkin puree
1 Tbsp cinnamon
1 tsp clove
4 ea allspice berries
¼ tsp nutmeg
1 tsp lavender flowers
2 Qt heavy cream
2 Cups lite brown sugar
1 Tbsp salt

22 egg yolks, whisk in bowl
Makes about 24, 5 oz brulee

In a 4qt sauce pot, combine all ingredients except the egg yolks.  Bring to a simmer over low heat.

Stir occasionally to prevent the pumpkin from burning at the bottom of the pot.  Once the pumpkin cream has scalded, slowly ladle some of the hot cream into the whisked egg yolks, stirring constantly.

Once the yolks are tempered, add all of the cream.  Strain  mixture through a china cap and chill over an ice bath.  Fill 5 oz ramekins almost full and bake brulee in a water bath at 300 degrees until the center barely giggles.

Cool brulee, sprinkle with sugar in the raw and torch.  Garnish with cinnamon whipped cream.

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