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!

I'm Trying to Lure Spring Back to Ohio

Is it spring?

Last week, I thought it was. Plenty of sun, some breezes, bright blue skies with puffy white clouds scudding across, brilliantly green grass, a full complement of verdant green leaves on trees, little poofballs of baby ducks and geese crossing the street en route to the pond, and bursts of rain. Spring was here! And especially welcome after a particularly chilly spell the previous week.

I think Spring went a little overboard, though. The humidity shot up, so that even draped in front of a fan, I was still sweating...without even moving. Blurgh. But far more welcome than any winter weather behavior. The rain bursts morphed into monsoon season, and several days went by under entirely gray and wet skies. Blurgh again. What was Spring doing??? It's supposed to be mild, warm and sunny with a little bit of rain. Definitely not this.

Spring must have gone off to sulk, because winter came back with a vengeance. The low temps felt even colder after those few days of sun and warmth and even humidity. No sun, just rain and gray skies and oh-so-cold temps all day and night. I became a human popsicle. We don't control heat in our apartment, and it had been turned off for the year, so our apartment felt like an igloo. Probably colder. Our heater (aka the gas oven) barely helped. This was NOT spring!

The dramatic changes in season have wrecked havoc on my appetite. I'm craving my warm weather foods - fruits and vegetables at their peak, herbs, ice cream. Okay, I crave ice cream regardless of season. (speaking of ice cream, Jeni's Splendid Ice Creams has a new seasonal set out, called Ohio Loves You. I can't wait to try the Rockmill Ale + Apricots and the Rhubarb + Lime Cardamom!) I'd even filled planters with basic herbs - cilantro (for salsa and thai), mint (for fruit and thai and, if I feel brave, peas and pasta), basil (for tomatoes and thai)as well as a mini tomato plant (salsa and bruschetta) and a jalapeno plant (salsa again). Cold weather changed my tastes back to ooey-gooey cheesey dishes.

Today it's a tiny bit warmer and, at this moment, there is no rain. It's almost sunny (just get out from behind those clouds, sun!). I think Spring is returning. And hopefully it's here to stay. Because I want my herbs and fruits and veggies. I want my sun and my warmth back. I don't want to be a popsicle anymore!

To celebrate the possible return of Spring, I am making a new cookie tonight: Strawberry Shortcake Cookies from the magnificent Martha Stewart. They incorporate fresh strawberries and cream together, along with some of the fantastic and highly addictive crunchy sugar crystals on top. Mmmm! I also have a strong desire to make another batch of Alton Brown's Peach and Rhubarb Cobbler. There's tons of lime zest in the biscuit part and it just sings Spring in your mouth... And to really make my point, I'll be enjoying Rivertown Brewery's Spring Wit Beer - orange, coriander, and unfiltered wheat beer. Ahhh, perfection. Come back Spring, I'm making all your favorites!