Why give a box of chocolates to your foodie friends for Halloween and Thanksgiving, when you can introduce them to a “spirited” treat: Mozart Pumpkin Spice Chocolate Liqueur.

For more than 60 years, the Mozart Distillerie has been making cream liqueur in Salzburg, Austria, the birthplace of Wolfgang Amadeus Mozart (hence the brand name).

The line of cream liqueurs is made with special heavy cream from the Netherlands, Belgian chocolate, and the finest flavorings one might desire.

The ingredients are all-natural. The line is gluten-free.

And, says the distillery, it’s “handcrafted with love.”

The liqueurs are made in seven flavors: Cream (milk chocolate), Dark Chocolate, and White chocolate, plus Coffee, Coconut, and Strawberry cream liqueurs.

And then, there’s Pumpkin Spice, a creamy, light orange chocolate pumpkin spice liqueur, a well-balanced symphony of milk chocolate, caramel, natural pumpkin juice, cinnamon, clove, and a hint of vanilla.

In addition to love, the products have won major awards at the world’s most prestigious spirits competitions.

> The history of cream liqueur is below.
 
 
PUMPKIN SPICE CHOCOLATE LIQUEUR, A CREAM LIQUEUR WITH BELGIAN CHOCOLATE

Classic pumpkin spice flavor meets creamy, milk chocolate liqueur. What could be more seasonal: a treat for Halloween, Thanksgiving, and in-between.

It’s a lovely indulgence:

 
Here are some cocktail—or rather, choc-tail—recipes:

 
 
GET YOUR MOZART CREAM LIQUEUR

Here’s a store locator.
 
 
THE HISTORY OF CREAM LIQUEUR

Cream liqueur is an alcoholic drink (liquor/spirit) that combines a distilled spirit with heavy cream, and is sweetened and flavored with other ingredients.

The ingredients can include coffee, fruits, herbs, nuts, spices, and whatever else a distiller might choose.

The history of cream liqueurs begins in 1974 with the launch of the first cream liqueur, Baileys Irish Cream.

Initially, the concept of dairy cream in a bottle of liqueur sounded strange to people.

Dairy cream and an alcohol base (the “neutral spirit” used to make a liqueur) do not make a natural emulsion—i.e., they will separate rather than stay blended.

The breakthrough of Baileys was to figure out how to create an emulsion that held together over a long shelf life.

After one taste, it seduced the palate of the doubters and engendered many imitator brands, creating the category of cream liqueur.
 
 
Cream Liqueur Vs. Crème Liqueur

These two products may seem the same—English and French spelling—but they are different.

 
The correct spelling is cream liqueur, although a Google search shows that the misspelled cream liquor is a runner-up.

[1] What could be a better seasonal gift: delicious pumpkin spice cream liqueur in a beautiful bottle (all photos © Mozart Distillerie).

[2] Enjoy it on the rocks or straight up.

[3] Make pumpkin spice eggnog. Here’s the recipe.

[4] Pumpkin Spice Hot Chocolate Punch. Here’s the recipe.

[5] Pumpkin Chocolate Cheesecake Cocktail. Here’s the recipe.

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[1] Mashed potatoes x pumpkin puree (photo © Potato Goodness).

[2] Pumpkin puree (photo © Jessica Gavin | Libby’s).

[3] Fresh sage, fragrant and herbal, with a flavor that is earthy and slightly peppery, with hints of mint, eucalyptus, and lemon (photo © Good Eggs).

[4] A bit of cinnamon gives a fall touch to the recipe (photo © Savory Spice | Facebook).

We enjoyed this fusion food recipe from Valentina Wein of Cooking On The Weekends. It’s perfect for National Pumpkin Day, October 26th.

> The history of pumpkins.

> The history of potatoes.

> Here’s another pumpkin-potato recipe: Pumpkin Cheddar Mashed Potatoes.

> More mashed potato recipes.

> National Potato Day is August 19th.
 
 
RECIPE: PUMPKIN SAGE MASHED POTATOES
 
Ingredients For 8 Servings

 
Preparation

1. COOK the potatoes. Fill a large pot about halfway with water. Cut the peeled potatoes into sixths, adding them directly to the water as you go. (If the water isn’t completely covering the potatoes, add more until it covers by at least one inch.)

2. COVER the pot and bring to a boil. Keeping the lid on, turn the heat to low and gently simmer the potatoes until they’re tender—when you can easily pierce them with a fork—about 20 minutes. While the potatoes are cooking…

3. ADD the butter to a large sauté pan and place it over low heat. Add the onions once the butter has melted and cook until they’re soft about 5 minutes. Stir in the sage and cook until it’s aromatic about 30 seconds. Turn off the heat and set aside.

4. WHISK the half and half in a medium-sized mixing bowl with the pumpkin, cinnamon, salt, and a few turns of pepper. Add the onion mixture and stir to blend. Set aside.

5. DRAIN the potatoes and place them in a large mixing bowl. Mash them with a large fork or a potato masher, leaving a few chunks here and there for texture.

6. FOLD in the pumpkin mixture until it’s evenly blended. Serve warm or hot.
 
 
MORE PUMPKIN RECIPES

Savory Recipes

 
Sweet Recipes

 
Plus:

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[1] Barbecue pig wings (photos #1, #3, and #4 © Smithfield Food).

[2] Buffalo wings—pig wings, that is (photo © Kingsford).

[3] Plain pig wings served with a choice of dips.

[4] Grilled pig wings. Here’s the recipe (photo © Real Food By Dad).

[5] Raw pig wings.

October is National Pork Month (October 12th is National Pork Day). How about something new in pork..say, pig wings?

Say what?

Pig wings are a whimsical name for a relatively new pork cut made from the fibula of a pig’s lower shank, a single bone surrounded by lean, tender meat (photos #1, #2, and #3—see where the shank is in the diagram below).

They’re fun food, great with a beer, great game day food.

Pig wings may have been around for the better part of 20 years but didn’t make it to our neck of the woods. We discovered them online, and we’re thankful.

Pig wings are similar to ribs but are leaner, with juicy meat, and easier to prepare.

They’re even easier when you buy them already cooked, ready to add your own dipping sauces.

Their name was bestowed because some people felt that when they are cooked they look like chicken wings. Earlier names included pork hammers and sluggers.

We think they look more like pork lollipops.

They’ve also been called “pork on a stick” and “pork without the fork.” The meat has the tender mouthfeel of a chicken wing but with the flavor of pork.

This specialty cut of pork is made by the butcher from the lower shank of a hock. Here’s a video from the Bearded Butchers.

The wings are typically marinated, seasoned, and cooked in a choice of methods (baked, fried, grilled, or smoked).

They can be served as tasty finger food, like chicken wings, or can be the protein on a lunch or dinner plate.

You may not find pig wings in your grocery store’s meat case, but you can buy the pork shanks and ask the butcher to cut them (or cut them yourself with the instructions in the video).

You may find them at Costco and certainly online. A few purveyors:

 
Here are instructions from Pioneer Meats for baking, grilling, and frying.

> The different cuts of pork.

> The history of pork is below.
 
 
RECIPE: PIG WINGS

Here’s a basic recipe:

Ingredients

 
Preparation

1. MARINATE the pig wings. Coat them generously and let the wings marinate for at least 30 minutes to several hours to infuse flavor into the meat.

2. PREHEAT your grill or oven to the desired temperature.

3. COOK until the pig wings are cooked to an internal temperature of 145°F (63°C). Use a meat thermometer to check the temperature.

4. SERVE hot with your favorite dipping sauces.
 
 
THE HISTORY OF PIG WINGS

Pig wings weren’t invented by an entrepreneurial ex-pig farmer.

Bob File, a former pig farmer and the president of Pioneer Meats, became aware that meat from the lower shank of the pig usually went into the trim bucket and got turned into ground pork.

He saw the untapped potential to turn it into a valuable cut. He presented it to commercial channels who are always looking for something new to appeal to consumers. And the rest is history [source].

He and his partner, Bob George, trademarked the name “Pig Wings” in 2003.

They then began selling it to chain restaurants, membership warehouses, and online.

“Pig wings” emerged as an attractive marketing concept: fun, appealing, and recognizable (via comparison to chicken wings) to consumers.

This fun and tasty finger food has the legs (or is that, wings?) to last.

The history of pork started, of course, with the domestication of pigs, more than 10,000 years ago.

They were first domesticated in the Fertile Crescent, which includes what are now Egypt, southern Iraq, Israel, Lebanon, Jordan, Palestine, Syria, and parts of Turkey and Iran. (Ironically, in some of these countries Islam prohibits the consumption of pork by Muslims.)

Domestication occurred during the Neolithic period (also called the New Stone Age), the final stage of cultural evolution and technological development among prehistoric humans.

It was characterized by the use of stone tools shaped by polishing or grinding; on settlement in permanent villages by the former nomadic hunter-gatherers, which enabled the domestication of, and dependence on, farmed plants and animals*; and the appearance of such crafts as pottery and weaving [source].
 
 
Domesticating The Pig

The process of domestication involved the selective breeding of wild boars (Sus scrofa), into what is basically today’s domestic pig (Sus scrofa domesticus).

Pigs are relatively easy to raise and they provide valuable meat, leather, and fat. Their domestication played a crucial role in the development of early agriculture and human settlements.

Pigs were raised by the major ancient civilizations, including the Chinese, Egyptians, Greeks, Mesopotamians, and Romans.
 
 
The Role Of Pork

The role of pork in religious and cultural practices varied widely. In some ancient societies, pigs were sacred animals, while in others, they were used as sacrifices.

In Abrahamic religions such as Judaism and Islam, pork was and is considered unclean and forbidden for consumption.

In contrast, many other cultures, especially in Europe, embraced pork as a staple in their diets.

Pork as a major food source in Europe. Pork became a significant part of European cuisines, very popular in Germany, Italy, and Spain. Cured and smoked pork products such as bacon, ham, and sausages were created, and many regions developed their own unique pork dishes.

Pork in the Americas. Pigs were first brought to the Americas in the 1500s by early explorers and settlers as a source of food.

Free-range livestock management practices and escapes from enclosures led to the first establishment of feral swine populations in North America.

The pigs quickly adapted to their new environment and became an important source of meat for the indigenous populations as well as the European colonists [source].

Modern Pork Production. The industrialization of agriculture in the 19th and 20th centuries led to significant changes in pork production. Large-scale pig farms and breeding programs were developed to meet the growing demand for pork. Pork processing and packaging also became more efficient during this time.

Pork today. Today, pork is consumed all around the world, and it plays a central role in the diets of many people.

The pork industry is a significant part of the global food supply chain. Pork production involves various breeds of pigs, specialized facilities, and modern techniques to ensure food safety and efficiency. The industry also faces ongoing challenges related to animal welfare, environmental sustainability, and public health concerns.

The latest data shows that Americans eat an annual 66.18 pounds of pork per capita [source].

Iowa is the top producer by far, with 2.5 times more pigs than its nearest rival, Minnesota, with North Carolina in third place. Illinois, Indiana, Nebraska, Missouri, Ohio, Oklahoma, and South Dakota round out the top 10. Here’s the data.
 

*Goats were probably the first animals to be domesticated, followed closely by sheep. In Southeast Asia, chickens were also domesticated about 10,000 years ago. The first domesticated plants in the Fertile Crescent were wheat, barley, lentils, and types of peas.
 
 

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