Jennifer is a one in a million stay-at-home mom. (More like one OF a million stay at home moms!) She graduated from a liberal arts college but there is nothing liberal OR artsy about her. She is married to Kevin Fischer of This Just In, and together they have a beautiful young daughter Kyla Audrey. In no particular order she loves dogs, wine, a good bargain, her family, pizza, and entertaining. Follow her blog of all things miscellaneous including but not limited to cooking and baking, entertaining and party planning, being a mommy, and homekeeping.
True, summer is now OFFICIALLY over. Literally on the first day of Fall, Facebook and Pinterest were teeming with Pumpkin recipes. Before I get in to the wonderfulness of all things pumpkin, I do need to take exception with one recipe. In fact, if I had a regular blog feature called Culinary No No, I might want to write about it in depth. (Hint, hint, hubs of mine.)
The exception to my “I love pumpkin” mantra? This sacrilege. Seriously, who puts pumpkin in Mac and Cheese? Well apparently a lot of crazy people. How ‘bout we stick with a nice béchamel sauce, some high-quality cheddar, elbow macs, and possibly a bread crumb topping? But I digress. Again, we’ll leave the No No’s for someone else.
Now let’s get on to the good stuff. If you look beyond the obvious pie (a classic, and always a requirement at our home for Thanksgiving) there are plenty of great dessert recipes that incorporate pumpkin. Besides imparting a delicious flavor, pumpkin ensures that your baked treats are MOIST. Now there might be some real purists out there who insist on making their own, from-scratch pumpkin puree. For the rest of us normal bakers, this seems to work just fine:
One of my favorite recipes is from my much-loved Good Housekeeping Baking cookbook. Unfortunately the link to the recipe is only available here. (It’s not a “pretty” link but at least you know how to make it!) The Bundt cake version is great. But my preference is to use it as a cupcake base and top it with a ginormous swirl of cream cheese frosting. Heaven in a wrapper.
There are as many fabulous pumpkin recipes out there as there are seeds inside that ubiquitous squash. I won’t link to any more baked treats. That’s what Pinterest is for. Let’s move on to another lovely interpretation of that Fall Fave, shall we?
Mark your calendars (those of you who are over 21 that is) for October 19th. You simply DON’T want to miss this…
That’s right. If you prefer to imbibe pumpkin instead of taking the usual pie and muffin route, I highly suggest trying Great Lakes Distillery’s Pumpkin Seasonal Spirit. Oh, did I mention one of the distillers is our cousin? Yeah, a real good guy to invite to your Christmas parties when a gift exchange is involved.
There are also a million recipes for pumpkin cocktails. You can find eight interesting ones in one link, here.
Sure, they all sound tasty. But I’m still partial to a creation that I developed a few years ago. If there’s someone else’s official cocktail like this, I’ve yet to find it. So I feel safe in calling it my own.
Jennifer Fischer’s Pumpkin Martini
3 oz. Vanilla Vodka of your choice
2 oz. Hiram Walker Pumpkin Spice liqueur
1 oz. Amaretto
Pour into an ice shaker to blend and chill. Strain into a well-chilled martini glass and garnish as desired.
I came up with this to appeal Kevin who does not like a creamy-style drink. Most pumpkin martinis out there incorporate half-and-half, sweetened condensed milk, etc. After a long evening of Trick-or-Treating with your goblins, one or two of these when you get home will alleviate any chilly bones or sore feet. Trust me.
The Fall season has just begun. As always, I plan to savor every single day of my favorite season. That means lots of cinnamon, nutmeg, cloves and of course, pumpkin. Elevating a humble orange orb to new levels of deliciousness? You bet your Great one, Charlie Brown, it’s a Culinary Yes Yes!
CULINARY YES YES BONUS:
We just had some fun talking about ways to celebrate Fall and the season of pumpkins. Let’s get serious now and celebrate the memory of Alyssa O’Neill with a Pumpkin Spice Latte.