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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Thanksgiving

HOLIDAY: National Chocolate Day

harvest-truffles-2014-230sq

Harvest Truffles. Photo courtesy Recchiuti Confections.

 

It’s National Chocolate Day, an excuse for anyone to run to the newsstand to pick up a Hershey Bar or some M&Ms.

But the chocolate connoisseur deserves something better, and we’ve found it in these delicious Harvest Truffles from Recchiuti Confections of San Francisco, which we received as a gift.

Each bite of these beautifully flavored bonbons is a bite of heaven. The medley of three new flavors inspired by autumn includes:

  • Cinnamon Malt Truffle, made with cassia cinnamon and barley malt
  • Mandarin Truffle, infused with mandarin orange oil
  • Cranberry Pomegranate Strata, with layered pomegranate and cranberry gelée atop chocolate ganache (strata means layer)

A nine-piece gift box, three of each flavor, is $26.00. It was all we could do to save some pieces for Day 2.

Get yours at Recchiuti.com. They are a lovely gift for any lover of fine chocolate.

 

BONBONS VS. TRUFFLES: THE DIFFERENCE

It’s easy to get confused when terms like bonbon, praline and truffle are used interchangeably to describe filled chocolates—and all three terms have alternative meanings as well.

The differences, describing filled or enrobed individual chocolate pieces, are country-based:

  • Assorted Filled Chocolates, the English term.
  • Bonbons, a French word describing a variety of confections including hard candy, chocolates, chocolate-covered confections, taffy and more.
  • Pralines, a word that was originated in Belgium by Jean Neuhaus to describe his molded filled chocolates (but also refers to caramelized nuts in France).
  • Truffle, a word that originated in France to describe balls of chocolate ganache, because they resembled the mushroom cousin, truffles.

Thus, when chocolatiers immigrated to the U.S., they might be selling pralines, truffles, bonbons or assorted chocolates, depending on their nationality. And, although the name of what they sold differed, the product might be the same.

In the interest of clarity, it would be ideal to stick with “bonbons” or “filled chocolates” for the filled chocolates, use “pralines” for caramelized nuts and nut patties, and reserve the term “truffles” for the balls of ganache.

But given all the imported candy, we can’t escape our chocolate Tower of Babel. If you receive a box of candy from Germany or Switzerland labeled “pralines,” for example, will it be filled chocolates or caramelized nuts? You may be surprised!

Here’s a detailed explanation.

 
  

Comments

TIP OF THE DAY: Pumpkin Custard With Maple Pecan Crunch

As an alternative to pumpkin pie—or perhaps in addition to it—how about some pumpkin custard? It’s eggier and richer than conventional pumpkin pie filling, and because there’s no crust, it’s gluten free.

This lovely recipe, from Nielsen Massey, is a guaranteed crowd pleaser. If you don’t have ramekins or custard cups, use 6-ounce tea cups.

How is this custard different from flan and other custards? Check out the different types of custard in our delectable Custard Glossary.

RECIPE: PUMPKIN CUSTARD WITH MAPLE PECAN CRUNCH

Ingredients For 8 Servings

  • 1½ cups half-and-half
  • 2 tablespoons Irish cream liqueur
  • 4 large eggs, lightly whisked
  • 2/3 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 can (15-ounces) 100% pure pumpkin
  •    

    pumpkin-custard-maple-pecan-crunch-nielsenmassey-230

    Pumpkin custard topped with maple pecan crunch. Photo courtesy Nielsen-Massey.

     

     

    nielsen-bourbon-230

    Nielsen-Massey pure vanilla extract. Photo by Claire Freierman | THE NIBBLE.

     

    Preparation

    1. PREHEAT oven to 325°F. Place 8 six-ounce ramekins onto a rimmed sheet pan or a roasting pan; set aside.

    2. COMBINE the half-and-half and liqueur in a small saucepan over medium-low heat. Heat and stir, just until the mixture is warmed. Remove from the heat.

    3. COMBINE the eggs, sugar, vanilla extract, cinnamon, nutmeg, cloves and salt in a large bowl. Whisk thoroughly until well combined. Add the pumpkin and whisk until it is incorporated. Slowly pour the heated half-and-half mixture into the pumpkin mixture; whisk continuously until combined.

    4. POUR the custard mixture into ramekins. Place in the oven; then carefully pour warm water into the sheet pan, so custards are surrounded and the water depth is about ¾-inch high (this technique is known as a bain-marie). Bake until done, about 40-45 minutes. Remove ramekins from pan, cool completely on wire rack and place in the refrigerator to chill. You can serve the custard chilled or at room temperature.

     

    RECIPE: MAPLE PECAN CRUNCH

    Ingredients

  • ¼ cup pure maple syrup
  • ½ teaspoon pure vanilla extract
  • 1/8 teaspoon cayenne pepper
  • 1 cup pecans, chopped
  • Garnish: coarse sea salt
  •  
    Preparation

    1. LINE a rimmed baking sheet with parchment paper; set aside.

    2. COMBINE syrup, vanilla and cayenne pepper in a small bow. Whisk to combine; set aside.

    3. LIGHTLY COAT a large skillet with cooking spray; place over medium heat. Add the nuts to skillet and toast until golden brown, about 2 to 3 minutes, stirring occasionally.

    4. CAREFULLY POUR the syrup mixture over the nuts. Cook and stir until the nuts are coated; then remove from heat. Place the nut mixture evenly onto the prepared baking sheet and cool.

    5. TO SERVE: Top the cooled custards with Maple Pecan Crunch. Finish with a pinch of coarse salt.

    Store any unused Maple Pecan Crunch in an airtight container. You can use it to top anything from baked sweet potatoes to green salad to vegetables to ice cream.
     
    EVERYTHING YOU NEED TO KNOW ABOUT VANILLA

    Did you know that vanilla beans are the fruit of a species of orchid? Of the 110 species in the orchid family, the vanilla orchard is the only one used for food.

    While the fruit is called a vanilla “bean,” it has no close relationship to the actual bean family. After the plant flowers, the fruit pod ripens gradually for 8 to 9 months, eventually turning black-brown in color and giving off a strong aroma. Both the exterior of the and the seeds inside are used to create vanilla flavoring.

    Check out the history of vanilla, types of vanilla products (including vanilla paste and different terroirs of vanilla extracts and vanilla beans), how to buy vanilla, and our reviews of the best vanilla extracts and vanilla beans.

    Start here.

      

    Comments

    PRODUCT: Harvest Pumpkin, Seasonal Tortilla Chips From Food Should Taste Good

    How delicious are the fall flavor tortilla chips from Food Should Taste Good?

    Very delicious! You can enjoy them plain, with a savory or sweet dip, or as “fall nachos.”

    • Harvest Pumpkin tortilla chips are as good as eating a cookie. Deftly spiced with cinnamon, clove, allspice and nutmeg (and a touch of cane sugar), stone ground corn is mixed with pumpkin, spices, sea salt.
    • Sweet Potato tortilla chips, which are made with a touch of sugar, can be served with fruit salsa, raspberry jam or apple butter; served with ginger snap dip, or instead of cookies with vanilla ice cream.

    The all natural line is certified gluten free, certified vegan and OU kosher. The snack contains 19 grams of whole grains per serving. (The USDA recommends 48 grams of whole grains daily.)

     
    RECIPE #1: GINGERSNAP DIP

    This recipe, adapted from Taste Of Home, makes a “dessert dip.” For a less sweet dip, cut the sugar in half or eliminate it entirely.

       

    sweet-potato-pumpkin-kaminsky-230

    Sweet Potato and Harvest Pumpkin tortilla chips from Food Should Taste Good. Photo by Hannah Kaminsky | THE NIBBLE.

    Ingredients For 3 Cups

    • 1 package (8 ounces) cream cheese, softened
    • 1 cup confectioners’ sugar
    • 2 teaspoons pumpkin pie spice*
    • 1 carton (8 ounces) plain Greek yogurt
    • 1 package (16 ounces) gingersnaps

     
     
    *You can combine equal amounts of allspice, cinnamon, clove and nutmeg or adapt the spices and proportions to your preferences.>
     
    Preparation

    1. BEAT the cream cheese, confectioners’ sugar and pumpkin pie spice in a small bowl until fluffy. Beat in the yogurt.

    2. REFRIGERATE until ready to serve.

     

    gingersnap-dip-tasteofhome-230

    Gingersnap dip for cookies or seasonal tortilla chips. Photo courtesy Taste Of Home.

     

    RECIPE #2: BISCOFF SPREAD DIP

    Biscoff Spread looks like peanut butter but smells like gingerbread and is nut-free. It is made from spice cookies, called spéculoos cookies in Belgium, where they are the national cookie—a variation of gingerbread. (The cookies are called Belgian spice cookies in the U.S.)

    The name Biscoff is a combination of “biscuits and coffee,” a nod to enjoying the cookies with your cup of java. The spread, a NIBBLE Top Pick Of The Week, was the winner of a recipe competition in Belgium that was held by the largest producer of the cookies. The winning concept: Grind the cookies into a “cookie spread” that can be enjoyed an alternative to Nutella or peanut butter.

    Biscoff Spread is available at supermarkets nationwide and onlineonline; Trader Joe’s sells a private label version called Cookie Spread. In Europe, the generic version is called spéculoos spread.

    This recipe, which was originally developed for dipping fruit and cookies, is equally delicious with pumpkin and sweet potato tortilla chips.

     
    Ingredients For 4 To 6 Servings

    • 1/4 cup Biscoff Spread
    • 1 container plain lowfat yogurt (6 ounces or 3/4 cup)†
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon cinnamon

    Plus

  • Pumpkin and/or sweet potato tortilla chips for serving
  •  
    Optional Fruit To Serve Alongside The Chips

    • 1 red apple, washed and cored, cut into 1/4-inch thick slices
    • 1 small banana, peeled, cut into 1-inch slices
    • 1 cup whole or halved strawberries, washed and dried
    • 1 ripe pear, washed, dried and cut into 1/4-inch thick slices, or other favorite dipping fruit

     
    †Or, use lowfat vanilla yogurt and omit the vanilla extract.
     
    Preparation

    1. WHISK together the Biscoff Spread and yogurt until smooth.

    2. WHISK in vanilla and cinnamon. Place in small serving bowl. Serve with chips and optional fruit.

      

    Comments

    TIP OF THE DAY: Pumpkin Beer & Pumpkin Ale

    pumpkin-beer-w-pumpkin-craftbeer.com-230

    Even George Washington was a fan of
    pumpkin beer. He brewed his own, of course.
    Photo courtesy CraftBeer.com.

     

    Thanks to Julia Herz of CraftBeer.com for today’s tip: Pick up some pumpkin beer or ale. In fact, have a pumpkin beer tasting for Halloween (with or without costumes), and bring it instead of wine to your Thanksgiving dinner hosts.

    This seasonal brew is so well liked that in the month of October, it rivals the popularity of India Pale Ale (IPA), the top-selling craft beer style in the U.S.

    The body is richer, thanks to the addition of actual pumpkin into the vat; and brewers typically add hints of pumpkin pie spices. The flavors can vary widely depending on whether the brewer uses fresh, frozen or canned pumpkin (or a related squash).

    But pumpkin beer is no recent craft beer invention. It’s been made since the Pilgrims of Plymouth Rock Colony discovered pumpkins (indigenous to the Americas) and added them to their brews.

    Why did they brew with pumpkin?

    There were plenty of them. Since good malt was not readily accessible in the early days of the colonization of America, fermentable sugars had to come from elsewhere. In those early pumpkin beers, the flesh of the pumpkin took the place of malt. (Later, with dependable supplies of malt, both were used.)

    Pumpkin beer remained a staple throughout the 18th century, but its popularity began to wane by the early 19th century as quality malts became accessible everywhere.

     

    Fast forward 200-plus years to the Bay Area in the 1980s. The father of American micro-brewing, Bill Owens, read in a brewing book that George Washington added pumpkin to his mash. Owens thought it was an idea in need of resurrection. The result, Buffalo Bill’s Pumpkin Ale, is an amber-style ale based on Washington’s recipe (and a NIBBLE Top Pick Of The Week).

    Although most pumpkin ale and beer are brewed with pumpkin and flavored with cinnamon, cloves, ginger and nutmeg, don’t expect pumpkin pie in a bottle. With most products, there’s no obvious pumpkin taste analogous to the pronounced flavors of fruit beers.

    This season, retailers will sell some 400 pumpkin beers from craft brewers. You can put together a nice selection for a tasting party. Or, pick up a selection for your own personal enjoyment. Just a sampling of what you might find:

     

    buffalo-bill-6pack-pumpkin-230

    Bring a six-pack or two to your Halloween or Thanksgiving host(s). Photo courtesy Buffalo Bill’s Brewery.

    • Boxcarr Pumpkin Porter | Starr Hill Brewery | Crozet, Virginia
    • Flat Jack Pumpkin Ale | Flat 12 Bierwerks | Indianapolis, Indiana
    • Gourd Shorts (pumpkin ale) | Florida Beer Co. | Cape Canaveral, Florida
    • Kentucky Pumpkin Barrel Ale | Alltech Lexington Brewing and Distilling Company | Lexington, Kentucky
    • Mavericks Pumpkin Harvest Ale | Half Moon Bay Brewing Co. | Half Moon Bay, California
    • Oak Jacked (imperial pumpkin ale) | Uinta Brewing Co. | Salt Lake City, Utah
    • Potosi Stingy Jack Pumpkin Ale | Potosi Brewing Co. | Potosi, Wisconsin
    • Pumking | Southern Tier Brewing Co. | Lakewood, New York
    • Post Road Pumpkin Ale | Brooklyn Brewery | Brooklyn, New York
    • Pumpkin Ale | Blackstone Brewing Co. | Nashville, Tennessee
    • Pumpkin Ale | Buffalo Bill’s Brewery | Hayward, California
    • Pumpkin Ale | Rivertown Brewing Co. | Lockland, Ohio
    • Pumpkinfest | Terrapin Beer Co. | Athens, Georgia
    • Punkin Ale | Dogfish Brewery | Milton, Delaware
    • Roadsmary’s Baby (rum-aged pumpkin ale) | Two Roads Brewing Co. | Stratford, Connecticut
    • Rum Punk (Rum barrel-aged pumpkin beer) | Joseph James Brewing Co., Inc | Henderson, Nevada
    • Samhain Pumpkin Porter | DESTIHL Brewery | Bloomington, Illinois
    • Samuel Adams Fat Jack (double pumpkin ale) | Samuel Adams | Boston, Massachusetts
    • Smuttynose Pumpkin Ale | Smuttynose Brewing Co. | Hampton, New Hampshire
    • Wick for Brains Pumpkin Ale | Nebraska Brewing Co. | La Vista, Nevada
    • Witch’s Hair Pumpkin Ale | Twisted Manzanita Ales & Spirits | East County San Diego, California

     
    KNOW YOUR BEER TYPES

    Check out the different types of beer in our Beer Glossary.

      

    Comments

    FALL COCKTAIL: Pear & Rosemary Martini

    Pear-rosemary-martini-belvedere-230

    Pear and rosemary add fall flavors to a
    Martini. Photo courtesy Belvedere Vodka.

     

    Pear and rosemary unite as a fall cocktail flavor that works right through the Christmas season. This recipe is from Belvedere Vodka.

    RECIPE: PEAR & ROSEMARY MARTINI

    Ingredients Per Drink

  • 2 ounces vodka
  • 2 stems fresh rosemary
  • ¼ ounce simple syrup
  • ¼ ounce lemon
  • ¾ ounce pear purée (substitute pear nectar)
  • Ice cubes
  • Garnish: rosemary sprig, pear slice or edible flower
  •  
    Preparation

    1. PLACE the rosemary in the base of a heavy bottomed mixing glass and press gently.

    2. ADD the remainder of the ingredients (except garnish) and shake with ice cubes. Strain into a chilled Martini glass.

    3. GARNISH with a stem of rosemary or other favorite garnish (pear slice, edible flower).

     

    CHECK IT OUT: THE HISTORY OF THE MARTINI.

     
      

    Comments

    FOOD FUN: Halloween Popcorn Balls

    They’re sweet, they’re fun and they’re whole grain! And there’s a bonus: You make them in the microwave!

    You’ve got time to whip up these Halloween popcorn balls, thanks to busy mother of three Ashleigh, of the blog Bee in Our Bonnet. Ashleigh contributed this recipe to SomewhatSimple.com.

    While the popcorn balls are shaped like pumpkins, the flavor is orange—from orange Jell-O! Jell-O flavored popcorn is a favorite treat at Ashleigh’s home.

    RECIPE: HALLOWEEN POPCORN BALLS

    Ingredients

  • 1/2 cup butter
  • 1 box (3 ounces) orange-flavored Jell-O
  • 1/4 cup corn syrup
  • 1/4 teaspoon baking soda
  • 12 cups popped popcorn (approximate)
  • Tootsie Roll mini candies
  •  

    pumpkin-popcorn-balls-somewhatsimple-230sq

    Popcorn balls for Halloween or Thanksgiving. Photo courtesy SomewhatSimple.com.

  • Green candies: choice of Starbursts, green apple Tootsie Rolls, Laffy Taffys or anything that can be shaped into leaves (green Air Heads were used in the photo)
     
    Preparation

    1. MELT butter in a large microwavable bowl. Stir in Jell-O and corn syrup.

    2. MICROWAVE again until the mixture reaches a full boil (try 1 minute, then more if needed). Stir. Mix in baking soda. Stir for 2-3 minutes.

    3. MIX in popcorn. The popcorn should be covered evenly with the flavoring.

    4. MICROWAVE for 30 seconds more. You can microwave for longer if you prefer your popcorn balls crispy instead of gooey.

    5. FORM into balls. Kids can help, using plastic bags with a little non-stick spray on them as gloves.

    6. ADD Tootsie Roll minis for the stems and shape the green candy into leaves. Be sure to press the stem and leaves in while the popcorn ball is still warm and pliable.

      

  • Comments

    TIP OF THE DAY: Pumpkin Spiced Almonds

    The roasted almonds are sweetened with sugar, brown sugar and honey, and spiced with cinnamon, cloves, ginger, and pumpkin powder (dried, ground pumpkin—look for it at natural food stores or online). The 19.75-ounce can is available at retailers nationwide (approximately $9.95 depending on retailer).

    It’s easy to make spiced nuts—almonds, pecans, walnuts or other favorite—to enjoy:

    • With cocktails
    • As snacks
    • As garnish for cakes, cupcakes, puddings, ice cream and other treats
    • In green salads with goat cheese or blue cheese
    • As sides with coffee, tea and hot chocolate
    • As gifts, in a small tin, plastic container or cellophane bag tied with ribbon

     
    RECIPE: PUMPKIN SPICED NUTS

    We adapted this recipe from one by Spice Islands. The nuts can be made up to three days ahead. Store in an airtight container at room temperature. If you’re making a lot, it’s best to make them in small batches to ensure that the nuts are thoroughly coated.

       

    pumpkin-spice-almonds-can-planters-230

    Limited Edition Planters Pumpkin Spice Almonds. Nuts are better-for-you for snacking; these Planters nuts have 5 grams of protein in every serving.

     

    planters-pumpkin-spice-nuts-kaminsky-230

    Seasonal snacking: Planter’s Pumpkin Spiced
    Almonds. Photo by Hannah Kaminsky | THE
    NIBBLE.

     

    Ingredients

    • 1/3 cup light corn syrup
    • 1 tablespoon white sugar
    • 1 tablespoon brown sugar
    • 1/2 teaspoon salt
    • 2 teaspoons pumpkin powder
    • 1/8 teaspoon finely-ground pepper
    • 1/4 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground clove or nutmeg
    • 2 cups almonds

     
    Varying The Spices

    Instead of a pepper-allspice blend, you can use cayenne and other favorites. There is no right or wrong combination: just what you like. For an herbal edge, we often add rosemary or sage. Consider adding:

  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried ground orange peel
  • 1/2 teaspoon ground rosemary
  •  
    Preparation

    1. PREHEAT oven to 325°F. Spray a baking sheet with cooking spray.

    2. COMBINE corn syrup, sugar, salt, black pepper, allspice and white pepper in a bowl. Add pecans; stir gently to coat. Transfer to prepared baking sheet.

    3. BAKE almonds for 5 minutes; stir. Bake for 7 to 10 minutes more, stirring every 2 to 3 minutes. Transfer pecans to a sheet of wax paper. Separate nuts with a fork. Cool.

      

    Comments

    TIP OF THE DAY: Make Pumpkin Cider

    pumpkin-cider-hkaminsky-230

    Pumpkin cider, with or without rum. Photo ©
    Hannah Kaminsky | Bittersweet Blog.

     

    People speak of comfort foods; this is a comfort drink. Thick, flavorful, fragrant pumpkin cider made with pumpkin purée is a seasonal treat that can be served to kids or turned into a cocktail with spiced rum.

    RECIPE: SPICED PUMPKIN CIDER

    Ingredients For 2 Drinks

  • 1 cup pumpkin purée (not pumpkin pie mix, which is seasoned)
  • 2-1/2 cups apple cider
  • 1-1/2 teaspoons pumpkin pie spice
  • Cinnamon stick
  • 1/3 cup spiced rum (or substitute more apple cider)
  • Garnish: whipped cream, fresh-ground nutmeg
  •  

    Preparation

    1. COMBINE the pumpkin, cider, spice and cinnamon stick in a medium-large pot. Bring the mixture to a boil; then simmer for 20 minutes. If you’d prefer a thinner drink, add more cider to achieve desired consistency.

    2. REMOVE the cinnamon stick; strain the mixture to remove any clumps. Add the rum stir. Garnish with optional whipped cream or nutmeg. Serve warm.

      

    Comments

    TIP OF THE DAY: Pumpkin Burger

    Pumpkin is the not-so-secret ingredient in these veggie burgers, which have real nutritional heft thanks to the addition of chickpeas and pumpkin seed protein powder.

    Whether you’re determined to keep the spirit of summer alive or looking to transition into more autumnal foods, these pumpkin burgers span both worlds. You can make a double batch: The finished patties freeze beautifully.

    The recipe was developed by Hannah Kaminsky.

    RECIPE: PUMPKIN PROTEIN BURGERS

    Ingredients For 6-8 Burgers

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup diced onion
  • 1 teaspoon balsamic vinegar
  • 1 14-ounce can (1-3/4 cups cooked) chickpeas, drained
  • 1/2 cup pumpkin purée
  • 1 tablespoon yellow mustard
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 cup pumpkin seed protein powder
  • Salt and pepper
  •    

    pumpkin-burger-kaminsky-230

    Make your veggie burger a pumpkin burger. Recipe and photo © Hannah Kaminsky | Bittersweet Blog.

  • Optional condiment: pumpkin hummus (mix pumpkin purée into plain hummus)
  •  

    organic-pumpkin-puree-can-farmersmarket-230

    We like this organic pumpkin purée. Photo
    courtesy Farmer’s Market Foods.

     

    Preparation

    1. PREHEAT the oven to 425°F and line a baking sheet with aluminum foil. Lightly grease and set aside.

    2. HEAT the olive oil in a medium saucepan over moderate heat. When it is shimmering, add the garlic and onions, sautéing until aromatic and lightly golden brown. This should take no more than 6 to 8 minutes; be careful not to overdo it or you could burn the garlic.

    3. DEGLAZE the pan with the balsamic vinegar, turn off the heat and let the mix cool for 10 minutes.

    4. ROUGHLY MASH the chickpeas in a separate bowl, with a fork or potato masher. Keep the texture fairly coarse so that the burger maintains a satisfying bite. Add in the pumpkin purée, mustard, spices and herbs, mixing well to incorporate. When cool enough to handle…

    5. ADD the sautéed vegetables and pumpkin seed protein powder; stir to combine. Mix thoroughly, making sure that there are no pockets of dry ingredients. The mixture should be soft but manageable—something you can fairly easily mold into patties that will hold their shape. Season with salt and pepper to taste. With slightly moistened hands…

     
    6. MEASURE between 1/3 and 1/2 cup of the burger mixture for each patty, and form into round, flat pucks. Space them out evenly on the sheet at least 1 inch apart. Bake for 15 minutes, flip and bake 10 more minutes, until golden brown. Let cool for 10 to 15 minutes before removing from the sheet.

    7. SERVE while still hot, or cool completely before freezing and storing (for up to 6 months).

      

    Comments

    RECIPE: Gouda Cheese With Spicy Pumpkin Seed Brittle

    Who but the Wisconsin Milk Marketing Board (EatWisconsinCheese.com) would come up with this innovative pairing: Gouda cheese with pumpkin seed brittle! Serve it as dessert during “pumpkin season.”

    The result, while seemingly simple, is a complex dessert that is creamy, crunchy, spicy and sweet. (If you don’t like spicy foods, leave out the pepper.)

    RECIPE: SPICY PUMPKIN SEED BRITTLE

    Ingredients

  • 1-1/2 teaspoons baking soda
  • 2 tablespoons butter, melted
  • 1-1/2 cups sugar
  • 3/4 cup water
  • 1/4 teaspoon fine sea salt
  • 3/4 cup (4 ounces) hulled spicy roasted pumpkin seeds (pepitas)
  • 1 teaspoon red pepper flakes and/or 1/4 teaspoon cayenne pepper
  • Gouda or other favorite cheese
  •  

    A seasonal “cheese course.” Photo courtesy Wisconsin Milk Marketing Board.

     

    Preparation

    1. STIR together the baking soda and melted butter; set aside. Line a cookie sheet with parchment paper; set aside a second sheet the same size. Butter the parchment on one side.

    2. COMBINE the sugar, water and salt in a heavy 2-quart saucepan; bring to a low boil. Reduce heat to medium-low; wash down any sugar crystals on sides of pan with a pastry brush dipped in cold water. Simmer the syrup 10 to 12 minutes until it reaches 240°F on a candy thermometer. Remove from the heat. With a wooden spoon, add the pumpkin seeds and pepper.

    3. RETURN the pan to medium-low heat while stirring; melt again until mixture turns amber brown and reaches 290°F (if the syrup becomes granular during cooking, continue to cook until it remelts). Remove from heat; stir in butter-baking soda mixture with wooden spoon.

    4. POUR the mixture onto the prepared cookie sheet; cover with the second parchment sheet. Press the mixture with a rolling pin to 1/4-inch thick. Remove the top layer of parchment; cool completely; crack brittle.

    5. STORE the brittle between layers of parchment in a sealed container for up to two weeks. Plate with a wedge of Gouda cheese, or serve alongside a platter of assorted cheeses.

      

    Comments

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