Pumpkin and Pineapple Cocktail

Alright, you probably think I'm a bit of a nutter for suggesting pumpkin plus pineapple. Maybe even for suggesting pumpkin be consumed outside it's traditional fall season.  Well, give me a chance!

It's spring, that transition between dreary winter and sultry summer.  So we need an app a drink for that (obviously).  And the Pumpkin and Pineapple Cocktail is just the ticket. It's got the warmth of spices, the slightest molasses note of dark rum, and the comforting depth of pumpkin puree.  Then a little something extra comes to the party in the form of pineapple, transporting you to sunnier days and a cabana on the beach.  In other words, pumpkin + spices are lightened up and taken to a whole new realm by tropical pineapple....and the tropical pineapple is likewise altered by the earthy flavors of pumpkin + spices, which prevent it from turning into a sickly sweet bomb.

As you're sipping this cocktail, you might find yourself thinking Woah. What is that? I need another taste... And another... Okay, I like this. I really like this.  Must. Have. More.   At least that's what I did, because the flavors were so unexpected yet so fun and delicious.  Give non-fall pumpkin and unexpected flavor combinations a chance!

Pumpkin Pineapple Cocktail

from Cookie + Kate

Makes 2 drinks

Ingredients:

7 oz. pineapple juice

3 tbsp. pumpkin puree

1 tsp. honey (add more or less to taste)

1 large lemon, juiced

1/4 tsp. vanilla extract

1/4 tsp. ground cinnamon

1/8 tsp. ground ginger

dash nutmeg (freshly grated for the best flavor)

dash allspice or cloves

3 oz. dark rum (not spiced...dark rum, like Mrs. Meyers or Gosling's)

Preparation:

Pour all ingredients into a blender and blend well.  Into two glasses, pour over ice and, if you're feeling fancy, garnish with a dash of cinnamon on top. Cheers!

It's an unusual pairing, pumpkin and pineapple, so I have to admit, I was a bit nervous this might not be something I wanted to finish drinking (the horror!). But each sip was delicious! I was intrigued by how the slightest hint of molasses from the dark rum and the spices brought two very disparate players together.  I  loved trying a combination fresh and new to me, so much so that I couldn't put my glass down!

And if you're thinking pumpkin should only be consumed in the fall, I strongly disagree.  Make some pumpkin waffles/pancakes or a pumpkin milkshake (bonus for adding pumpkin cream liquor). Stir some pumpkin puree into your smoothie or  your yogurt.  It is so good and it should be seen more outside of fall!

Pumpkin Beer Review

Last fall, I informed you of my intent to conduct a survey of pumpkin beers.  I was in search of The Perfect Pumpkin Beer, the one that captures fall in a bottle of brewed delight.

Well, I conducted this survey.  A quite extensive one, I'll admit.  I'm still drinking a few of those six packs now, trying to clear space for new brews.  If you'll forgive me the delay, here is my report on the Official Pumpkin Beer Survey 2012...

(I profusely apologize for taking so darn long to tell you about these beers. You may not be able to find them in stores at this time.  I took that long. Sorry!!!)

Let's start with big bottles...


Chatoe Rogue (or Rogue Farms)
First Growth Pumpkin Patch Ale
Rogue Brewery

Contains pumpkin, ginger, cloves, vanilla bean, cinnamon, cardamom, and nutmeg.

Obviously, I was attracted to the bright orange bottle like a moth to flame.  The fact that its made by Rogue, one heck of a delicious brewery out of Oregon, clinched my decision to buy a bottle. The label states the pumpkins were grown and picked from Rogue's farms and immediately processed into the brew.  It definitely had a POW-in-your-face flavor...but I'm not too sure that flavor was distinctly pumpkin and/or spice.  This might not be for everyone, but I still loved the brew and will be sure to enjoy a bottle (or two) next year.

Pumking
Southern Tier

Flavor notes from the brewery:  malty sweetness, vanilla, clove, allspice, cinnamon, nutmeg, pie crust.

You've heard about Pumking from me many times before. It's my reigning favorite pumpkin beer, with a distinct pumpkin taste and a wallop of spices.  If I'm drinking a pumpkin beer, I want to know it's pumpkin and not some indeterminate lager that could be an Oktoberfest if I didn't read the label.

Pumking is not too heavy in the mouth or the stomach, but with more heft than a summery pilsner or lager. Perfect for fall.

I liked it so much, I went from the large bottle (which is the only way its sold) to the growler. Yes, indeed.

La Parcela No. 1 Pumpkin Ale
Jolly Pumpkin Artisan Ales 

The label reads: "packed with real pumpkin, hints of spice, and a gentle kiss of cocoa to liven the soul.

A pumpkin ale from Jolly Pumpkin? It has to be good, right? Plus it has cocoa flavor, and I love the combination of chocolate + pumpkin.  Alas, I was sorely disappointed.  Not much flavor of anything, despite the beautiful coppery orange color.  This probably won't make the list of contenders again. Bummer.

Fat Jack
Samuel Adams

A double pumpkin ale (28 lbs. of pumpkin per barrel) with classic pumpkin pie spices (cinnamon, nutmeg, and allspice).  These flavors are deepened by an undercurrent of roasted malts.

Twice the pumpkin sounded awfully enticing.  While delicious, I didn't pick up a distinctly pumpkin flavor from Fat Jack.  At least no distinct in-your-face pumpkin flavor like Pumking.  So I'd drink Fat Jack again, but it isn't the champion pumpkin brew due to its lack of distinct pumpkin flavor.  Also, I'm loving this more specialty/seasonal/limited batch production by Samuel Adams as an alternative to their mass produced beers.   To be clear, I enjoy both, so I'm not a beer snob or hipster.

Let's move on to the six packs....

Harvest Pumpkin Ale
Samuel Adams

Contains roasted pumpkin (17 lbs. per barrel), deep roasted malts (including a smoked malt to add a distinctive smoked flavor), and traditional pumpkin pie spices.

Solid, but not distinctly pumpkin or spice.  Unlike many other pumpkin ales, this Sam Adams offering isn't too much spice.  It seems, to use the wise words of Goldilocks, just right.  It's not the champion pumpkin ale in my book, but it's one I may return to if pickings get slim in future searches.

Pumpkin Ale
Smuttynose Brewing Company

Contains pumpkin puree, cinnamon, nutmeg, and cloves.  Described by a review in the Wall Street Journal as "more spicy than spiced...Less aromatic than most, with more noticeable hops, it is not an obvious pumpkin beer, but not quite anything else."

I've become a huge fan of Smuttynose Brewing Company after trying their Old Brown Dog Ale and their Winter Ale.  So their pumpkin ale seemed like it'd be a serious contender.  Alas, it had no true pumpkin flavor, though I'd disagree with the Wall Street Journal review and say the hops weren't a strong flavor either.  Overall, a solid autumnal beer with a moderate amount of hops and some spices.  I'd drink it again, but it won't be in the running for pumpkin ale champion.

Pumpkin Ale
Kennebunkport Brewing Company

Described as a pale ale with hints of pumpkin, cinnamon, and nutmeg...crisp and refreshing.

A late entry from the beer section at Trader Joe's, this pumpkin ale was just alright.  It seemed...lighter? less substantial? nearly identical to KBC's blueberry wheat beer from the summer (just a bit less fruit-sour)?  Even though I can't find the right word to describe it, I just wasn't impressed. There was no discernible pumpkin or spice taste, and it seemed muddled in flavor.  Not likely to revisit in the future, like most other KBC beers.  So sad...

Burgers and Beers:  The Great Pumpkin
A pumpkin beer sampling at The Party Source.  I'll keep it short here, we're almost done...

Post Road 
Brooklyn Brewery
Meh. Not much flavor here, either of pumpkin or spice. I'll pass.
(but they served it with a dollop of orange liquor infused whipped cream...and that was tasty!)

Ichabod
New Holland Brewing Company
A decent amount of flavor, but lacking in the distinctive pumpkin flavor.  Okay, but not a favorite.



Pumpkin Ale
St Ambroise

I flipped out over this pumpkin ale from a Canadian brewery about 4-5 years ago when it was at AleFest.  This year, I didn't so much as flip out as say "Okay. Maybe even good. But not noteworthy."  Has more of a pumpkin flavor than most, but it doesn't come through the spices and hops cleanly.

Pumpkin Beer

O'Fallon Brewery

Solid. Good pumpkin flavor (136 lbs of it, according to their website), an appropriate dose of spice, crisp...good work.  It didn't win top spot, but I'd happily drink it any fall.

Pumpkin Ale

Schlafly 

Introducing the runner-up in my unofficial (yet incredibly official) pumpkin beer survey 2012....Schlafly's Pumpkin Ale!  It has distinct flavors of pumpkin and spice (cinnamon, nutmeg, cloves) balanced against each other.  Maybe a little extra pumpkin, to ensure those obsessed with pumpkin (ahem, me) would be happy.  A great fall brew to be enjoyed, and one I'll certainly be drinking as soon as I can get my paws on it.

And you've heard my opinion on Southern Tier's Pumking...(winner! pow-pumpkin-in-your-face!).

So that concludes my survey results.  Obviously, I love pumpkin beer.  Some more than others.  And I hope it's equally obvious that I'll be back in 2013 with a fresh review.  Any suggestions for what to try???

Good Things - Early Winter

Good things from the past few weeks...


The return of fondue dinners with my roommate.
We bust out an electric fondue pot for the Trader Joe's fondue mix and assemble an assortment of dipping vehicles.  This time, we've got toasted bread cubes (pumpernickel and sourdough), raw broccoli, and roasted brussels sprouts.  Unsurprisingly, melted cheese made my initial taste of raw broccoli delicious. Cheese works its magic yet again.

Don't worry, the bunny isn't for dipping. He's supervising our fondue feast, spread across the coffee table that functions as our storage device/dining room table. Yup, we're heathens. But happy ones, at least!

Southern Tier Imperial Choklat Stout.
"A stout brewed with chocolate" is on its label. It's amazing. I must get another bottle (or four) very soon. Rich without being heavy, flavorful without being an in-your-face brew, I couldn't get enough of it.  It's also easy and delicious to use in baked goods, like bread puddings or brownies or cupcakes.

More Apple Cheddar Scones.

I told you, they're thoroughly addictive.  I can't have them enough, fresh out of the oven or for breakfast the following morning. 

Cardamom Ice Cream.

As much as I am a loyal fan of Jeni's Splendid Ice Creams (who makes a fantastic lime cardamom frozen yogurt, by the way), I've been loving this intensely cardamom ice cream from Three Twins.  Equally cozy with chocolate or caramel sauce as it is with roasted fruit (especially roasted plums).

Pumpkin, Maple, Bacon, Pecan Oatmeal.

Yeah, I did it. I put bacon in my morning oats. And it was delicious. A salty-smoky-sweet flavor bomb.  Just cook your favorite package of instant oatmeal with a mixture of pumpkin puree and milk, then top with cooked bacon, pecans, and a generous drizzle of real maple syrup. Wintry luxury that's good for you!

Spaghetti Squash, Black Bean, and Cotija Cheese Tacos.

From The Smitten Kitchen Cookbook.

Holy cow, I've never been more in love with a vegetable filled taco than I am for this. It's incredibly easy to make - just one night's prep offered 4 dinners' worth of food.  And it's a welcome change from my usual spaghetti squash meal, where I top the squash with tomato sauce and pretend it's spaghetti.  

Roast your spaghetti squash with chile powder and cayenne powder.  Assemble your tacos (or, if you're me, on a giant sized chile tortilla from Trader Joe's. So good.) with roasted spaghetti squash, black beans from a can, cotija cheese, extra hot sauce (because you can never have too much), and lime juice.  Make a hot mess over your plate and call it a night. Bonus points for a cold beer to wash it down.

Good Things - Holidays 2012

Random good things from the past few weeks...

By happy chance, I discovered a fantastic spice store in a nearby market -- Colonel De.  Jars line shelves above and below the counter, filled with every imaginable spice, dried herb, flavored sugar, flavored salt, pepper, and spice blend.  I was, quite literally, a kid in a candy store.  Their most adorable offerings were samplers packaged in miniature tins, like this flavored sugar kit.  I can't wait to go back for their Some Like It Hot kit to taste different dried peppers and spicy blends!

Trader Joe's continues to rock my socks off.  Pomegranate arils already removed from the pomegranate?  Yes, please!  I've been adding the juicy seeds to everything, but my favorite dishes so far are an improvised pumpkin parfait (pumpkin puree, Greek yogurt, maple syrup, spices, chocolate granola, and pomegranate arils) or atop baked pumpkin oatmeal with maple syrup.

This salad has also been knocking my socks off recently - lacinato kale, granny smith apple, feta or goat cheese crumbles, pomegranate arils, and a mustardy, vinagery vinaigrette.  Since I'm still coming to terms with salads, the fact that I've enjoyed this salad 3 times last week is saying something.

I'd read about a set of four mini bottles of bitters in Bon Appetite and kept my acquisitive eye out for them.  I actually found these two quality kits at Anthropologie, of all places.  In the two sets from Scrappy's Bitters, there are both traditional flavors for bitters (orange, aromatics, celery) and some more unusual ones (lavender, caradamom).  No cocktails with them yet, though I couldn't resist sampling a few flavors with seltzer water.  The lavender is going to make for a killer lavender daquiri, inspired by one I enjoyed at The Winds restaurant in Yellow Springs, Ohio.

Granola.  It's almost a niche market anymore, one that I'd avoided for a few years in search of balance.  See, I went to a rather liberal school...where some people might be labeled with the term granola.  So it just felt over the top to actually eat granola.  Then I rediscovered how dang tasty granola + yogurt is.  Follow that with Sprouted Kitchen's recipe for lemon cremes with thyme-oat crumble (it's granola in disguise, people!), and I was hooked again.

Best of all?  I can make my own granola.  For a lot less money, using only the ingredients I want to eat.  This is the second batch I've made in the last few months.  It's pumpkin pecan granola from The Sprouted Kitchen Cookbook, which is filled with so many tasty AND healthy recipes I actually want to eat.  

Coming sometime in the near future....David Leibovitz's persimmon cake!

Since I didn't have time to make it before Christmas, I frugally peeled and pureed my uber-ripe persimmons and stored them in the freezer.  I love the vibrant orange of persimmon!

Our New Year's Eve spread included the standard snacks (pretzels, salt and pepper chips), leftover tapas from a family shindig (piquillo peppers stuffed with manchego, herb and olive oil marinated feta, crudites), a full plate of Christmas cookies and candies (see the full list!), and a roasted pork tenderloin seasoned with smoked paprkia.  I roasted my first full tenderloin, people!  I even brined it for a few hours beforehand, another first for me!  It turned out moist and tender, perfectly cooked through because - get this - I used a meat thermometer! Bam, bam, bam, I started off 2013 kicking ass in the kitchen, if I do say so myself.

To go with the pork, I made one of Eric's favorites - oven roasted potatoes seasoned with salt, cumin, and chile pepper.  And sitting next to that, looking somewhat questionable, is one of the most delicious regional dishes ever to come from Cincinnati.  Skyline Chili Dip.  It's a layer of cream cheese on the bottom, topped with Skyline's famous Cincinnati-style chili from a can (it's a rather liquid chili, with miniscule pieces of meat and no bean, characterized by its use of chocolate) and lots of cheese.  Add chopped onion and Skyline's hot sauce after warming in the oven and you have some serious crack dip.  Well, I do mean crack.  Even after I ate dinner, I was still shoveling tortilla chip after tortilla chip of Skyline dip into my greedy little mouth. Mmmmmm...

(disclaimer: Eric refuses to acknowledge the glory that is Skyline Chili, claiming the actual chili is awful.  I have to agree, if you're eating it as a bowl of chili.  But on top of spaghetti (Cincy's three way, four way, or five way meals) or on top of a hot dog (coney style), it's amazing.)

(I also admit to eating Skyline's hot sauce on nearly everything.  Seriously.)

Fulton's Harvest Pumpkin Cream Liqueur and Martini

I promised you all things pumpkin, and so I shall deliver.

Meet Fulton's Harvest Pumpkin Pie Creme Liqueur.  As you can surmise from the name alone, Fulton's Harvest is a creme liqueur similar in texture to Bailey's Irish Creme, except its flavors are uniquely autumnal. Its creamy texture yields a distinctive pumpkin flavor and more subtle tastes of spice, molasses, and vanilla.  Exactly like a pumpkin pie, but in a more drinkable form...with a hint of booze at 12.5% ABV/25 proof.  Best of all is the wonderfully low price you'll pay for Fulton's Harvest - around $10 per bottle.

Just like Bailey's, this liqueur is delicious served over ice and sipped slowly.  Or added to your coffee for a pumpkin-spice-mildly boozy kick.  And don't even get me started with how amazing it is in hot chocolate!

You can also use Fulton's Harvest in any cream based cocktail you can imagine. Like a pumpkin variant of a white Russian.  Or a pumpkin pie martini...

Pumpkin Pie Martini

from Amy Tobin (get the original recipe here)

Makes 1 cocktail

Ingredients:

1 part vanilla vodka (alternatively, use 1 part plain vodka + 1/2 - 1 tsp. vanilla extract)

1 part Fulton's Harvest Pumpkin Pie Cream Liqueur

1/2 part creme de cacao

For an optional garnish:  crushed graham crackers, whipped cream, pumpkin pie spice

Preparation:

If garnishing, dip the rim of a martini glass in vodka, then the graham cracker crumbs. Set aside.

Combine the vodka, Fulton's Harvest, and creme de cacao in a cocktail shaker with ice.  Shake well, then strain the mixture into a martini glass.  Garnish with a dollop of whipped cream and a sprinkle of pumpkin pie spice.


Cheers to pumpkins!!!

Homemade Pumpkin Spice Latte

Friends, I've been holding out on you.  I've been enjoying pumpkin-laden baked goods and homemade pumpkin spice lattes for weeks now.  For failing to share my information, will you please forgive me?  Please?  I'll make it up to you, with recipes for everything, starting with pumpkin spice lattes.  All you have to make is a pumpkin spice mixture you store in the refrigerator, then you add warmed pumpkin spice mixture to your coffee each morning.

As a word of warning, the pumpkin spice mixture is far too easy to eat by the spoonful. You may also find yourself tipping the container of pumpkin spice mixture directly into your mouth.  I won't judge. I've already done it. Repeatedly.

Pumpkin Spice Latte

From A Farmgirl's Dabbles (get the original recipe here)

Makes enough pumpkin spice mixture for 7-8 homemade lattes

Ingredients for the pumpkin spice mixture:

1  15 oz. can of pumpkin puree

2 cups milk (preferably whole milk)

1/2 cup sweetened condensed milk

1/3 cup brown sugar

2 tbsp. pure vanilla extract

1 tbsp. cinnamon

1 tsp. nutmeg (preferably freshly grated, it's incomparable)

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. allspice

Ingredients for the pumpkin spice latte:

Approx. 1/2 cup of pumpkin spice mixture

Approx. 1 cup of strong, freshly brewed coffee

Whipped cream, cinnamon, dark chocolate shavings (optional)

Preparation for the pumpkin spice mixture:

Combine all the mixture ingredients in a blender and blend for about 30 seconds, until well mixed.  Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

To prepare the pumpkin spice latte:

Brew approximately 1 cup of strong coffee. 

Stir or shake your refrigerated container of pumpkin spice mixture to redistribute the ingredients; they tend to separate.  Pour approximately 1/2 cup of pumpkin spice mixture (you can use more or less, depending on your preference) into a large mug.  Microwave for 20-40 seconds on high to warm the mixture. 

Add the freshly brewed coffee to the pumpkin spice mixture, stir, and enjoy!  If you're feeling fancy, add the whipped cream, cinnamon, and dark chocolate shavings.  

Note: the pumpkin spice mixture will settle out of the coffee, so give it a stir before every sip.

Warmed pumpkin spice mixture...

...with coffee added

Homemade pumpkin spice lattes have made these increasingly chilly and dark mornings far more bearable.  Plus I feel as if this homemade version is healthier than the highly caloric (but oh so delicious) Starbucks version.

Plenty more pumpkin recipes to come!

What is your favorite pumpkin dish?

The Pumpkins of Apt. 6

It's been many years since I carved a pumpkin to celebrate Halloween.  Many years. So last night, my wonderful roommate and I established our priorities:  carve a pumpkin, drink a pumpkin beer, and do not cook dinner/lunch for the next few days.  And so we did.

Our setup was a bit, uh, ghetto...but we were quite clever, if I do say so myself.  The pantry shelf that recently collapsed under the weight of my ever-expanding spice collection provided a solid, flat base.  Spreading a garbage bag kept our carpet safe and made tidying up incredibly simple.

We used the Pumpkin Masters kit, which made carving an awesome pumpkin so easy. When I've used this kit in the past, I must not have purchased the tool set with it, because I recall spending forever pricking the outline of my design with a push-pin.  Oh, the misery!  

With their handy carving tool kit, though, we conquered our pumpkins in about 2 hours from start to finish.  We may have also been distracted by Hugh Jackman playing Wolverine on the television....

Thankfully, our pumpkins survived our inattentiveness and beer consumption to morph into beautiful works of art.  I'm so proud!

My roommate's pumpkin
Doesn't he remind you of Bartok from the movie Anastasia?

My pumpkin
Appropriate for an apartment inhabited by two science nerds

Happy Halloween!

Succumb to the Pumpkin Frenzy

I tried to resist the temptation of pumpkin until October.  I really tried. Okay, I didn't try all that hard after a week of seeing amazing pumpkin recipes and having pumpkin-laced everything shoved in my face by stores. Pumpkin, I love you and welcome you back with open arms. We're going to have an intense relationship through at least February. 

So on what would have been my last day of pumpkin resistance, I'm sharing the ways I've given up to pumpkin before October 1st.

Pumpkin Spice Tea from The Republic of Tea

My favorite brand of tea struck hard and fast with this product.  Black tea with pumpkin flavor and warming spices.  Even though the pumpkin flavor is subtle (and I'm quite content with a strong punch of pumpkin), the spice flavor and warmth of tea make this a quick autumnal favorite.

Pumpkin Ale Tasting at The Party Source

We've been loving the various Burgers and Beers tasting events all summer long. It's an inexpensive and fun change from the normal weeknight routine.  We sit on the patio of The Party Source, tasting several beers and devouring a gourmet hamburger with an ever-changing set of hamburger accouterments.

Last night's B&B was Pumpkin Ales. I'd been looking forward to it for months, since I initially read over the schedule.  And it didn't disappoint in the slightest.  

Brooklyn Brewery's Post Road was served with orange flavored, vodka-infused whipped cream. My first exposure to the vodka-infused whipped cream...and not bad. And since my roommate won a can of the whipped cream, I'm looking forward to using it on waffles, crepes, and hot chocolate. Yes, please!  

St. Ambroise, from Canada, had previously been one of my favorite pumpkin ales, along with Buffalo Bill Brewery's.  They're both ales with a good amount of spice and a definite hint of pumpkin. But as I said before, I'd rather be walloped with pumpkin, so my new favorites are O'Fallon Brewery's pumpkin ale and Schlafly Brewery's pumpkin ale, both from Missouri.  

My newly crowned number one pumpkin ale?  Southern Tier's Pumking.  With a strong, definitive pumpkin taste and a lighter dose of spices, this is my favorite. The aftertaste is almost sweet and very mildly earthy and there aren't any molasses flavors.  Don't get me wrong, I love molasses and caramel notes in brews, but here pumpkin is king. (ha, see what I did there?)

I loved Pumking so much, I bought a growler of it. Delight in a jug, I say. Check out their website for more specific info on Pumpking . 

Now, if you'll excuse me, I'm going to bake one of the six pumpkin recipes I've earmarked.  It's Brittany's Vegan Pumpkin Oatmeal Chocolate Chip Cookies.  Soon to be followed by chai-iced pumpkin cookies, homemade pumpkin spice lattes (I very much did a dance of joy when I saw this recipe. Real pumpkin in my coffee??? Yes!), sweet-and-savory pumpkin bites with sage, and pumpkin milkshakes.  Oh, so much pumpkin to eat, so little time!!!

What's your favorite pumpkin recipe?