Saturday, October 28, 2017

Pumpking Craze

I call this time of the year Pumpkin craze, not only because of the Halloween, but also because I see pumpkins almost everywhere I go: CVS, Schools, Libraries, Bookstores, Parks, or Restaurants. Not to mention Fresh Food and Farmer's Markets that display pumpkins of all sorts, colors and sizes in large amounts.  

But why do I ever bother writing about Pumpkin?  
It is Bright Yellow, just like sun, it vibrates, it is very healthy and is very affordable. Plus, by my family tradition I learned a secret of making some yummy dishes using pumpkin and its seeds. 
Here is one of my fav, simple but tasty..   

1 Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula  over medium-low heat, for about 10 minutes. Transfer to a medium bowl. Stir to cool.
2 Add pumpkin, vanilla, spices, and salt to the egg mixture. 
Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. 
Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. 

Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. 
Pour into a shallow dish, cover and chill for about 8 hours or up to overnight.
3 Beat the remaining cream and sugar to stiff peaks. 
Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. 
      Serve chilled.

  3-5 large egg yolks
1/2 c brown sugar/organic sugar 
2-3 c heavy cream
15 oz. Canned pumpkin or freshly cooked pumpkin pure 
2 tsp. vanilla extract
1½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. Kosher salt
2 tbsp. dark rum
1 tsp. powdered gelatin/organic
3 oz. shaved dark chocolate and walnuts 

Happy Fall To Y'a All !

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