Copyright Reading Eagle
It wouldn’t feel like fall without pumpkin everything, from pancakes to ice cream, cocktails to of course, pumpkin spice lattes, which were introduced in 2003 by Starbucks and trademarked PSL 20 years ago. With pumpkin’s versatility and adaptability, I queried a chef, pastry chef, mixologist and a barista as to what they would create using the seasonal gourd. It can be baked, boiled, steamed, fried and roasted. The blank canvas is waiting for culinary creativity. Pumpkin seed oil is used to make salad dressing. The roasted seeds are a healthy snack. Using pumpkin puree and syrups expands its use. I gathered the ingredients to make pumpkin cream cheese … really simple to make: cream cheese, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract. It’s simply perfect to spread on a bagel or crackers, use as a frosting on pumpkin bread or as a dip for fruit. Pumpkin 101 • The word pumpkin is derived from the Greek word “pepon,” which means large melon. • It is a squash and part of the cucurbita family. • Six of Earth’s seven continents can grow pumpkins. • Morton, Ill., is considered the Pumpkin Capital of the World, being the home to Nestle’s/Libby’s pumpkin processing plant, where 85% of the world’s pumpkin is canned. • The Irish brought the tradition of carving a pumpkin to the United States. • According to The Guiness Book of World Records, https://bit.ly/3LmRziz: The largest pumpkin pie ever made was by New Bremen Giant Pumpkin Growers at the Pumpkinfest (New Bremen, Ohio) in 2010. It was 20 feet in diameter and weighed over 3,699 pounds. It used 1,212 pounds of canned pumpkin, 525 pounds of sugar, 2,796 eggs, 109 gallons of evaporated milk, 14 pounds of cinnamon, 7 pounds of salt, 440 sheets of dough and took 13 hours to bake. • In Colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling. Colonists sliced off pumpkin tips; removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie. • Pumpkins were once recommended for removing freckles and curing snake bites. The Mixologist’s Recipe: Pumpkin Espresso Martini Recipe by Bryce Wade, bar manager at BAR, New Haven, Conn., https://www.barnightclub.com. Originally from Virginia, Wade, moved to Connecticut in 2020, bringing with him a strong foundation in craft cocktails developed during his time bartending in Richmond. Since then, he’s competed in several bartending competitions, earning multiple top-three finishes and a few wins. Wade joined BAR in 2021 and quickly became a familiar face behind the counter. Known for its high-energy atmosphere and welcoming vibe, BAR has been a downtown New Haven staple since 1991. The venue brews its own beer — making it the oldest continuously operating brewery in Connecticut — and transforms into a lively nightclub every Friday and Saturday. When it comes to cocktails, Wade loves getting creative and pushing boundaries, but he admits it’s tough to top a classic like pumpkin spice. The inspiration for his Pumpkin Spice Espresso Martini came from exploring local coffee shops and seeing how they embraced the seasonal favorite. “I realized I couldn’t not have a pumpkin spice drink,” he said, and it has since become one of BAR’s most popular cocktails. For Wade, bartending at BAR is about more than mixing drinks — it’s about creating an experience that brings people together from all walks of life. Ingredients: 2 ounces Absolut Vanilla ¾ ounce Pumpkin Cream Liqueur 1 ounce Atomic Cold Brew Concentrate* ½ ounce Atomic Coffee Liquor* Directions: To make the drink, shake and double strain the cocktail into a martini glass, then garnish with a dusting of cinnamon. *Atomic Black coffee liqueur is sold at most liquor stores. For the cold brew concentrate, you can use any brand from the grocery store, but we prefer Atomic Black because it’s New England-based and high-quality. The Chef’s Recipe: Pumpkin Soup Recipe by Jon Atanacio, executive chef, Epicurean Hotel, Tampa, Fla., https://www.epicureanhotel.com. With more than 20 years of culinary experience, Chef Atanacio draws on his Puerto Rican and Italian heritage to continue to raise the bar in the local dining scene. The culinary-focused Epicurean Hotel is in the trendy Hyde Park historic district of South Tampa, down the road from the picturesque waterfront of Bayshore Boulevard. The hotel’s primary themes, Grow, Create, Imbibe and Indulge, can be seen in the artwork and design throughout the property. Center stage is the Epicurean Theatre, a unique setting to foster culinary education with a wide variety of food-focused presentations and cooking demonstrations. Serves 6-8 Ingredients: 2 small pumpkins, cut in half and seeds removed Salt and pepper to taste 3 tablespoons olive oil 1/4 pound butter 1/4 bunch sage, roughly chopped, stems and leaves ½ Spanish onion, thinly sliced 4 Granny Smith apples, cored, thinly sliced 1 quart water 1 cup heavy cream Apple cider vinegar and maple syrup to taste Tools: 2 large soup pots, 7-quart size is best Blender Heat-proof rubber spatula. Large baking sheet Large kitchen spoon Directions: Preheat oven to 350 degrees. Salt, pepper and olive oil the pumpkins. Place face down on baking sheet. Roast the pumpkins face down. Cook them until a knife can pierce them with no resistance In the large soup pot, add the butter and put the flame to about medium-high. Brown the butter. Once butter is browned, add sage. Caution, the herbs will pop. Once sage is added, add onions, apples and cooked pumpkin flesh, season well. Saute vegetables, stirring every few seconds for about 5 minutes until onions are translucent. Add water and cream. Reduce heat. Simmer for about 20 minutes. Once simmering is done, remove from heat. In batches, start blending the soup. Caution, do not fill blender to the top; it will splatter because of the heat. Place into second pot. Once all soup is blended, adjust seasoning and add maple syrup and apple cider vinegar to taste. The Baker’s Recipe: Spiced Pumpkin Molasses Cake With Creme Fraiche Frosting Recipe by Chef Bert Shedd, chef de partie, Fenway Hotel, Dunedin, Fla., www.fenwayhotel.com. Across from the tranquil, turquoise waters of the Gulf of Mexico is the beautifully appointed 83-room boutique Fenway Hotel. The hotel reopened in November 2018 after having played many different roles in Dunedin’s history since it first opened in 1927. It is an icon of the jazz age, playing host to musicians and legends during the times it operated as a hotel. It was the home to the first radio station in Pinellas County, where broadcasting occurred from its roof. Today, the Fenway’s Hi-Fi Rooftop bar is the place to be and be seen, especially at sunset. The jazz theme carries on throughout the hotel. HEW Parlor & Chophouse is the perfect place to dine in a cozy corner or at the chef’s counter in the center of the action. Ingredients: Cake: 2 cups pumpkin, peeled and small diced (about 18 ounces, 500 g) 1¾ sticks (¾ cup / 200 g) unsalted butter, cut into pieces, plus some to coat baking sheet and springform pan ⅓ cup granulated sugar (about 2¼ ounces / 65 g), plus extra for coating pan 1 cup dark molasses (about 12 ounces / 340 g) ¾ cup packed brown sugar (about 6 ounces / 165 g), divided 2¾ cups all-purpose flour (about 13¾ ounces / 390 g) ¼ teaspoon salt 1 tablespoon baking soda ½ teaspoon ground ginger ¼ teaspoon ground cinnamon 2 large eggs 1½ cups whole milk (about 12 ounces / 340 g) 1 cup chopped walnuts (about 7 ounces / 200 g) 1 cup chopped dried dates (about 7 oucnces / 200 g) Creme Fraiche Frosting: 1 cup creme fraiche (about 9 ounces / 250 g) 1 cup confectioners’ sugar (about 9 ounces / 250 g) 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees Prepare the pumpkin: Peel and dice pumpkin into small ⅓-inch (8 mm) cubes. Spread on a lightly buttered baking sheet and roast for about 10 minutes, just until slightly tender. Cool completely. Prepare the pan: Line bottom of 12-inch springform pan and grease with butter, sprinkle with about ¼ cup of granulated sugar. Make the molasses mixture: In a medium saucepan, melt butter over medium heat. Add molasses, brown sugar, and remaining granulated sugar. Whisk until sugars dissolve completely. Remove from heat and cool slightly. Combine dry ingredients: In a large bowl, whisk together flour, salt, baking soda, ginger, and cinnamon. Add wet ingredients: Whisk milk and eggs into the cooled molasses mixture. Slowly pour this into the dry ingredients, whisking until smooth and lump-free. Add mix-ins: Fold in the roasted pumpkin, walnuts, and dates. Bake: Pour batter into the prepared pan, sprinkle a bit of sugar on top, and bake for 1 hour, 15 minutes, or until a cake tester inserted in the center comes out clean. Cool: Let cake cool in pan for 20 minutes, then spread the Creme Fraiche Frosting over the top. Allow cake to cool completely before removing the springform ring. To prepare Creme Fraiche Frosting: In a bowl, whisk together creme fraiche, confectioners’ sugar, and vanilla until smooth and creamy. Chill until ready to use. The Barista’s Recipe: Pumpkin Spice Latte Recipe by Speckled Hen, Strasburg, Lancaster County, www.SpeckledHenCoffee.com Speckled Hen is a farm to table restaurant. Founders Ryan and Janae Dagen have been serving locals and guests from afar for 10 years with a focus on quality food and beverages curated with fresh, local and simple ingredients all served in a welcoming atmosphere. The name Speckled Hen represents a value for diversity and embracing each other’s differences. The Dagens wanted to create a space where all would be welcome to grow in community and in appreciation for delicious food and beverage. They believe the unique attributes or speckles we possess is what makes a community so rich and beautiful. Speckled Hen provides a meaningful space for friends, neighbors and strangers to meet, learn and grow. It is their belief that when we embrace our differences an even more beautiful type of community can be discovered and enjoyed! The Hen is also symbolic of our love for local farm culture, a heritage Ryan and Janae grew up surrounded by in Lancaster County. Ryan’s mom was born into an Amish family, affording him the opportunity to grow up eating wonderful Lancaster farm favorites made fresh by his mom, aunts and grandparents. Janae’s family farm, the Runnymede in Quarryville, Lancaster County, has been family run for over 50 years and supplies the eggs served daily in The Hen’s breakfast favorites. Inspiration in creating the recipe: “We make every syrup/sauce from scratch at the cafe. Since PSL’s are a favorite seasonal beverage, we wanted to make a simpler and more natural version of this popular drink. Our pumpkin spice sauce is made dairy free so that folks with different allergy needs can still enjoy!” Ingredients and directions: Prepare a double shot of espresso Add 1 ½ ounces of Pumpkin Spice Sauce* and stir Add 8 ½ ounces of steamed milk and pour into the espresso to integrate the flavors through the drink Top with a sprinkle of cinnamon. *Pumpkin spice sauce is available at specialty food shops, online, or better yet here is an easy recipe to make it https://bit.ly/4qPi2G0.
