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Archive for November 9th, 2010

It’s that time of year. When you’ve got leftover pumpkins lingering around the house, calling your name. Or, in my case, an overwhelming desire to eat things containing pumpkin.

I don’t know what it is about November, but my tastebuds shift ever so slightly from their 24/7 obsession with chocolate to throw pumpkin into the mix. Crazy, yes. But absolutely true!

So if you are a pumpkin maniac as well, here are a few ideas to add pumpkins to your menu.

• Make a simple pumpkin soup by adding about four cups of chicken broth to a 28-0unce can of pumpkin. Stir in about 3 ounces of Feta cheese, season with salt and a pinch of nutmeg and enjoy.

• Use canned pumpkin as a thickener. Add it to any type of chili or stew that needs a little thickening.

• Substitute canned pumpkin for half the fat in quick breads. This works well with cinnamon, citrus and chocolate. Or make your tastebuds extra happy and make a loaf of pumpkin bread.

• Add canned pumpkin to half your cheesecake filling. Swirl it into the filling, but don’t mix, before baking to get an awesome design and incredible flavor.

• Mix canned pumpkin into softened ice cream then refreeze for a quick pumpkin dessert. Serve with gingersnaps and a drizzle of caramel sauce.

• Mix a heaping spoonful into grits, top with grated Parmesan cheese and a tiny dollop of butter.

• Mix canned pumpkin with one part apple cider and two parts ginger ale for a fun beverage.

You could also make pumpkin polenta, pumpkin cupcakes, pumpkin muffins, roasted pumpkin wedges, pumpkin roll or pumpkin seeds.

What fun, out of the box pumpkin recipes can you come up with? I’d love to hear your favorite pumpkin recipe!

Happy Entertaining!

Shanna

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