The Pumpkineater

I know it’s been almost a month since my last post, but I swear things will be different this time! I’m a changed blogger! I promise I’ll update regularly!

To be honest it’s a little hard to feel too bad. I was actually away on another vacation (tough life) in New York City and Boston with my girlfriend and just didn’t have time to write up a post. Neither of us had ever been before, and we had an amazing, whirlwind of a time exploring both cities!

I can’t say that all the food we had was the best part of the whole trip, but was pretty darn amazing. From foraged foodie heaven in Brooklyn to papaya dogs to adorable and affordable fine dining in Cambridge, the east coast did not disappoint. When we got back to Seattle though, the first thing I wanted to try my hand at wasn’t any kind of dish – it was a cocktail.

One night we found ourselves out to dinner at Ruby Foo’s, a Pan-Asian restaurant near Broadway. The food was fine, nothing that special, but they had a seasonal pumpkin cocktail that was truly excellent. A festive combination of pumpkin and rum, with autumnal spices and sweetness. I neglected to write down the name or ingredients, but when I got home I knew I had to try making it myself.

After a little tinkering I came up with the recipe below. It’s not quite the same as Ruby Foo’s – it has more apple flavor and isn’t quite as sweet – but I think it’s just as good, if not better. It’s definitely the perfect cocktail to enjoy Halloween with this year!

The Pumpkineater (serves 4)

Ingredients

• 1/4 cup of pumpkin purée
• 1 cup of spiced apple cider
• 1 cup of dark rum
• Ice

Instructions

1. Combine all the ingredients in a cocktail shaker along with a generous handful of ice. Shake for 30 seconds to 1 minute until thoroughly chilled.
2. To serve, strain the chilled cocktail equally into each of the glasses and drop one ice cube in to keep it cold while you enjoy!

Salad Lyonnaise

I enjoy a good salad, but as a stand-alone dish I rarely find one that doesn’t leave me hungry after a couple hours. Something about the thinness of the lettuce combined with the sparse toppings just leaves me longing for something more.

But not this salad.

This one is a twist on a classic Salad Lyonnaise that uses prosciutto and mixed greens instead of bacon and frisée. The crispy, saltiness of the prosciutto pairs excellently with the more full-bodied mixed greens. Meanwhile, the rich, creamy yolk of the poached egg is the perfect compliment to the effervescent and citrusy champagne vinaigrette. Finish it with some homemade croutons and you’ve got way more than just rabbit food on your hands.

This hearty salad is perfect for a lunch or light dinner. If you want to give the meal a little extra heft, serve it alongside some ratatouille or french onion soup. Either way, you won’t be disappointed!