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. 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.

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

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

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…

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

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

A seasonal “cheese course” (photo © Wisconsin Milk Marketing Board).

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 the sides of the pan with a pastry brush dipped in cold water. Simmer the syrup for 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 the 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 a 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.
 
 
> GOUDA, HOLLAND’S MOST FAMOUS CHEESE
 
 
> HOW GOUDA IS MADE
 
 
> GOUDA FOOD & BEVERAGE PAIRINGS
 
 
> THE HISTORY OF CHEESE
 
 
> THE DIFFERENT TYPES OF CHEESE