Thanksgiving is fast approaching, and those loyal ESers among you may have been wondering—what is Miss K going to cook inside a pumpkin this year? (Or perhaps you had forgotten this annual tradition. That would be understandable. After all, it has been a whole year.) Whether you are new around here or just want to refresh your memory, you can read about my other stuffed pumpkins here, here, here, and here. For my pentannual pumpkin post, I decided to go in a different direction, mealwise.
Inspired by Mike’s round-up of butternut squash recipes, I recently made a butternut squash gratin, which bore a striking resemblance to my family’s typically breakfast casserole, but, you know, with squash. As I was eating it, I had three thoughts: 1) I cut these potatoes too big. This has been a common problem for me lately. More on that another day. 2) This would be better with bacon. 3) Aha! I have discovered the secret to this year’s stuffed pumpkin!
And so, without further ado, I have just the recipe you need to impress your in-laws on the day after Thanksgiving. That is, if everyone hasn’t already, at that point, vowed to eat only green leafy vegetables until Christmas.
Bacon, Egg and Goat Cheese Stuffed Pumpkin
I’d been seeing overnight oats all over the place (and by “all over the place” I mean “Pinterest” of course) and I was intrigued. I’ve always been used to making my oatmeal the traditional way – hot! – so the thought of mixing my oats with a bunch of goopy stuff and letting them sit in the fridge for hours was a bit strange. But I figured that I love cookie dough and mixing oats with wet stuff would be kind of like cookie dough, so I should at least give it a try, right? You really can’t get any more simple than this. Start with oats (duh), add some moisture (almond milk, yogurt, peanut butter, mashed banana, etc), choose your favorite mix-ins (nuts, seeds, chocolate chips, protein powder, spices, fruit) and just go wild! I decided to get into the spirit of the season and make my first batch a pumpkin-y treat.
Pumpkin Pie Protein Overnight Oats
We’ve got 29 days of fall left. Think we can sample each of these before winter comes?
Missed one? Let us know what you would include!
ES guest writer Sean joins us to show that poker night doesn’t have to be all about chicken wings and beer.
Hosting a casino-themed game night party for friends recently, I was struck with the urge to put together something a little more than average (food-wise, of course). Yes, a downscale game night with pizza and booze can be fun, but for this occasion we wanted something a little classier.
I poked around online to find some aesthetic inspiration—I used my iPad and found an iPad Casino and yes, I might have played a few games to get me in the mood too! Here’s what I settled on: I used the black and red color palette of the roulette wheel as inspiration for my blinis, which I topped with red and black caviar and laid out in a circle. In keeping with the savory theme I topped square crackers with red peppers and black olives to make hands of cards for poker, and stacked Chinese crackers in matching colors to represent chips. I grabbed some trays and set out some crudités and cold meats according to color to represent slot machines, and as a finishing touch I put the dips in little Vegas0style casino token buckets I had lying around.
The star though, was the roulette-themed caviar bites. Blinis are one of my favorite things to serve and they are quick and easy to make if you follow this recipe:
Now is the time to give thanks. What to I give thanks for? Amongst other things: pumpkin, beer, and booze. Well now I need to give thank to Kegworks for the PUMPKIN TAP! Some of you may have seen it on your pinterests or facebooks, but how many of you have had the opportunity to USE it? The pumpkin tap comes in a few simple pieces that you screw together. Then, in three simple steps, you have a working pumpkin tap:
- Step 1: Hollow out pumpkin
- Step 2: Cut small hole in bottom of the pumpkin & screw in the tap
- Step 3: Fill with boozy beverage of your choice
This way you can be Don Draper and have your holiday spices, too. This Autumn Old Fashioned includes a homemade syrup of orange, cloves, and all-spice, mixed up with bitter and — for an extra warming kick — a little tequila.
First, make the Spiced Orange Syrup:
Zest of 1 Orange
10 to 12 Whole Cloves
1 heaping tablespoon Whole Allspice
3/4 cup Water
1 1/2 cup Cane Sugar
Place all ingredients in saucepan over medium heat. Heat until sugar is completely dissolved (approximately 5 minutes). Strain. Discard zest and spices. Refrigerate syrup.
Now for the cocktail.
Autumn Old Fashioned
2 ounces Camarena Reposado Tequila
1/4 ounce Spiced Orange Syrup *
2 dashes Classic Bitters
Combine liquids in rocks glass over fresh ice. Stir. Garnish with orange twist.
Are you scrambling to figure out the perfect dessert recipe for your Thanksgiving? Your problem is about to be 100% solved.
Last year was my first Texan Thanksgiving and first holiday with my boyfriend Rob’s family. They make a gigantic feast (feeding 30+ people) full of Thanksgiving favorites and traditional southern treats. I wanted to contribute by using my culinary skills to make a statement. A delicious statement. A statement that can only be made by the best pumpkin dessert I have ever found: Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust.
I originally discovered this little slice of heaven through my food loving pal Chris, but it originated in Bon Appétit magazine a few years back. Usually I don’t like to share recipes I didn’t create myself, but there is no way I could top this cheesecake, so why bother? I promise it is the BEST. I’ve been making it for… oh, four years now, and every single person who tries it falls in love. People ask me about my pumpkin cheesecake year-round. Bring it to a holiday party and it will disappear before your eyes. Be warned, though, if you make this once, your friends and family will beg you to make it again and again every year.
And yes, that includes Rob’s mom, who asked me to bring the pumpkin cheesecake to Thanksgiving again this year. Stamp of approval from a Texan mother? Now that’s worth its weight in gold (or cream cheese).
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust