Posts tagged ‘Pumpkin’

October 23, 2015

Pumpkin Bourbon Flip

Pumpkin Bourbon Flip

Pumpkin-mania is here folks. Lattes, beer, ice cream, pie – you name it. If it’s Autumn, it’s pumpkin.

A lot of people make fun of the pumpkin craze, but I for one welcome our new pumpkin overlords. Pumpkin and its other squash-kin are delicious, vibrant, versatile, and cheap. They are great in a wide array of sweet and savory dishes and the perfect antidote to cold-weather gloom.

However, even though pumpkin dominates Autumn like no other seasonal vegetable and pairs great with all things sweet and creamy, there is a surprising lack of pumpkin cocktails.

Enter the Pumpkin Bourbon Flip.

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October 31, 2014

Caramelized Pumpkin Soup

Caramelized Pumpkin Soup 4

I’m not usually one for molecular gastronomy – it requires too much precision and expensive equipment for me – but ever since I first tried it I’ve been a huge fan of the caramelized carrot soup put together by the mad scientists over at Modernist Cuisine.

Despite a minimal list of ingredients and uncomplicated instructions, the soup has a depth of flavor that is unparalleled by any conventional recipe. Rather than try to explain their culinary techno-magic myself, here’s the secret straight from the source:

It’s the pressure-cooking that really allows the flavors of this soup to flourish. The flavors are a combination of caramelization and the Maillard reaction (what people commonly call “browning”), which produces a rich, caramelized, nutty flavor. Pressure cookers are particularly suited for promoting the Maillard reaction because elevated temperatures encourage foods to develop their characteristic flavors…

As it so happens, this neat little science trick works on more than just carrots. Using a pressure cooker to caramelize the pumpkin as it cooks causes it to develop wonderful richness and complexity that ordinary pumpkin soups just cannot match. Even better, it’s done with just a hint of butter and no milk or cream.

Served with delightfully spiced and ever-so-sweet cider-poached pears and crunchy pumpkin seeds, this soup is the perfect decadent autumn treat!

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December 16, 2013

Apple-Pumpkin Pulled Pork


Now that Halloween and Thanksgiving have come and gone and the holidays are on the horizon, I know there’s one thing on everybody’s mind – how much you miss pumpkin.

From pies and soups to beers and spiced lattes, it seems like pumpkins get the short end of the stick when it comes to being in vogue. They are relegated to September, October and November when they have so much more offer us! Luckily, this dish is the perfect antidote to your pumpkin woes.

This dish is an autumnal twist on classic, backyard barbecue pulled pork. The apple cider, pumpkin and spices are more subtle and multidimensional than the traditional, wrecking ball-style barbecue soaking that pulled pork receives. Meanwhile, the Brussels Sprout slaw is crunchy and earthy, providing the perfect interlude between bites of meat. Together

Just because fall has passed and the doldrums of winter are here doesn’t mean you have to abandon your favorite flavors. This hearty sandwich will keep you warm and full all through the holidays!

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October 28, 2013

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)


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


  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!
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