With Thanksgiving nearly upon us, I thought it would be appropriate to present a selection of pumpkin-themed offerings for your perusal. Yes, if you remember my last post, you'll be thinking to yourself, "Didn't he just do something with pumpkin? What is with this guy? Is he just crazy, or is he obsessed with pumpkin-flavored treats?"
Yes. Yes, I am.
Okay, so I'm not really obsessed with pumpkin, and I prefer to think of myself as delightfully quirky rather than flat-out nuts. So there's that, I suppose. But I did think that since it is the one time of year when everyone actually cares about the bright orange gourd, I should make the most of it.
So today, I'm offering you pumpkin three ways: first, as a savory cornbread, second, as a sweet mousse, and finally, third, I'll offer a quick review of a pumpkin ale I discovered. It may seem like a lot, but trust me, these will all go by fairly quick.
First, the pumpkin cornbread!
WHAT I USED!!!
1 cup cornmeal
1 cup AP flour
2 tsp baking powder
1/2 tsp baking soda
a heavy pinch kosher salt
1/2 tsp cinnamon
1 cup pumpkin puree
3/4 cup buttermilk
2 eggs, lightly beaten
1/4 cup vegetable oil
3 tbs sugar
3 tbs honey
WHAT I DID!!!
Whisk the cornmeal through the cinnamon (the dry goods) together in a large mixing bowl. Next, mix the rest of the ingredients (the wet goods, and yes, sugar counts as a wet ingredient) together in a second mixing bowl using your hand mixer or a large spoon. When both the dry and the wet ingredients have been thoroughly mixed, pour the wet on top of the dry. Stir until everything just comes together; do not over-mix.
Spray a muffin tin with non-stick cooking spray. Divide the batter evenly between the twelve cups. Bake at 400 degrees for 30 to 35 minutes, or until the tops have browned slightly and a toothpick poked into the center of a muffin comes out clean. Consume!
There you have it, quick and painless. The pumpkin flavor, while noticeable, is subtle. The cornbread definitely tastes like cornbread, rich and light and sweet. I believe it would be a great thing to serve at Thanksgiving dinner, or with any meal that you want to have a bit of a Fall kick.
Next, the dessert: pumpkin mousse!
WHAT I USED!!!
1 block cream cheese, softened
1 small package instant vanilla pudding
1 cup pumpkin puree
1 cup whipping cream (I actually used two, but it was too much)
1 tsp cinnamon
1/2 tsp each other spices of your choice (nutmeg, clove, ginger, etc.)
1 tsp vanilla extract
WHAT I DID!!!
In a chilled metal bowl, thoroughly beat the whipping cream until stiff peaks form. Remember, stiff peaks are the ones that form on a beater, pulled from the food and inverted, in the shape of little towers that don't collapse when the implement is gently tapped. You follow me here? Anyway, beat it until it looks like whipped cream and you're golden. Use your stand mixer with the whip attachment if you've got it.
Stir the other ingredients together until you get a homogenous mixture. I used my hand mixer for this part. When this is done, stir about a third of the whipped cream into the pumpkin mixture, just to lighten it up. Then, using a spatula, fold in the remaining whipped cream. Do this with cutting-and-flipping motions, rather than with stirring ones. Refrigerate until chilled, then serve with ginger snap cookies!
Once again, quick and painless. The flavors and the texture are both very light and very smooth. I admit, I used two cups (read: too much) of whipped cream, but I can extrapolate what the results would have been, so no worries, right? Either way, it was tasty without being too sweet, and I think it could give the traditional pumpkin pie a run for its money at your next holiday party!
Finally, our review. I present to you the New Belgium brand Pumpkick Ale.
Now, I'm no aficionado, but I do know what I like, and I thoroughly enjoyed this ale. It has all the traditional spiciness you'd expect in a pumpkin ale: cinnamon, nutmeg, allspice, etc. And, unlike some "pumpkin" beers I've had in the past, you can actually taste the pumpkin along with those spices.
But, they upped the ante on the Autumn flavors. In a stroke of inspiration, they spiked the whole thing with a splash of cranberry juice. Not only did this add notes of subtle sweetness, but it also gives the beer a bit of tartness to help counteract the heavy flavors from the spices. I know, it sounds kind of crazy, but trust me when I say it definitely works. If you can find it, give it a try, see what you think. I certainly wasn't disappointed.
Well, there you have it folks. Pumpkin in three forms, all of them delicious. I have to say, I love this time of year, with all the food and celebrations and whatnot. But I think we should also take a moment and be thankful that we are able to have this much fun with our food. Just a thought, and one I'm sure you'll share.
Anyway, thanks as always for reading! I look forward to reading any comments or suggestions that you may have.
Until next time, go forth and eat well!
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