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Pumpkin Seed Brittle
Homemade candy is more satisfying than store-bought confections with a long list of additives. Crafted in my kitchen, this brittle recipe is loaded with pumpkin seeds and has a depth of flavor that takes it beyond a traditional sugar and nut mixture. Maybe best of all, it is aerated so that it is easy to chew. If you are intimidated by candy recipes, rest assured that I once was too. For many years, my only experience was an adventure in taffy making with my father that ended with small bits of toffee colored sugar stuck to our ceiling. I can safely say that preparation is key to avoiding such a…
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Roasted Pumpkin Soup
Pumpkins collapse into roasted sweetness after spending some time in the oven. I created this soup to celebrate the moment when their edges caramelize, and their skin is so tender that the weight of a knife is enough pressure for piercing. Certainly use this roasted pumpkin soup as an appetizer, but consider making it a meal with my recommendations at the end. Unlike similar soups which are spiced with cinnamon or made sweet with apples, pumpkin carries this savory dish. At the end of the cooking process, a generous amount of freshly cracked black pepper adds a pleasing spiciness that doesn’t overpower the base flavor. We often think of black…
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Pumpkin Season
October has been heavy with heat and rain. I have wondered if it will ever burst forth more goldenrod and cinnamon than gray. Sometimes it seems too weak to break away from summer’s tight grip, at other times too sluggish to progress toward winter. So many of us crave sun-ripened berries. Saltwater is enough to justify a getaway. It’s so easy that there isn’t even a dance. Summer months show up, and we find ourselves dizzied by its offerings. As for October, he has a bit of a challenge. You can’t sink your teeth into acorn squash like you do with a ripe tomato. Sure, we can still find ripe…
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Strawberry Pumpkin Tart
Fresh strawberry jam livens up a pumpkin tart. This layered dessert veers from pumpkin pie flavor and lets you taste the fall staple in a different way. Without traditional spices like cinnamon, cloves, and nutmeg, pumpkin retains more of its natural flavor, and it pairs deliciously with strawberry. Vanilla and brown sugar round out the filling, which is creamier than the pie version. When it comes to the jam, all you need is a little sugar and lemon juice to create a spread that is not overly sweet. A packaged product from the store won’t have the same flavor so it’s best to make it at home. The berries will…
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