2

Starters, Snacks & Beverages

Who would have thought of drinking pumpkin or beginning a meal with pumpkin? In this chapter you will find many ways to do both. Dips, twists, and trail mixes are a few ways to nibble on pumpkin. A pumpkin spiced latte? A martini spiked with pumpkin? You may be surprised with what you find in this chapter.

Starters & Snacks

When you are looking for a crunchy alternative to nuts, there is nothing better than puffed-up pepitas, otherwise known as shelled pumpkin seeds. When roasted or toasted they puff and pop, making them a perfect ingredient to add to trail mixes and salads or as a crunchy topping to many dishes. By themselves they make great munching. Puréed pumpkin lends its creamy texture to dips and cheesy mixtures. Spicy little chunks of pumpkin tucked into toasted wonton cups make tasty one-bite morsels at cocktail parties. Choose from among these snacks and starters and also try adding pumpkin to some of your favorite recipes to change the flavor and texture and to give a nutritional boost.

Black Bean Dip

Makes 4 cups

A smooth, creamy texture with a bit of chunkiness, a deep rich flavor, and bright hints of cilantro make this fresh-tasting bean dip a favorite on the hors d’oeuvre table.

Ingredients

Instructions

  1. 1. Heat the oil in a medium skillet. Cook the chiles, peppers and onion over medium heat for about 3 minutes, until they soften slightly. Add the garlic and cook another minute. Set aside.
  2. 2. Place the beans, pumpkin, lime juice, cumin, salt, and water in the bowl of a food processor and purée until partially smooth, stirring with a scraper as needed. Add the onion mixture and the chopped cilantro and pulse a few times until blended but not completely smooth.
  3. 3. Scrape the dip into a bowl, garnish with the sprig of cilantro, and serve with corn chips and vegetables, such as a mix of white, blue, and yellow tortilla chips; baby carrots; and slices of red bell pepper.

Holiday Pumpkin Dip

Makes 2 cups

Every Christmas, my nieces Kristin and Betsy make this creamy dip, flavored with beef and Mexican spices and dotted with bits of red and green pepper. Serve with thin slices from a long, skinny baguette.

Ingredients

Instructions

  1. 1. Beat together the cream cheese, pumpkin, garlic, onion, cumin, and chili powder until smooth and creamy.
  2. 2. Stir in the beef, green and red peppers, and lime juice. Spoon into a small, pretty bowl, sprinkle with the cilantro, and chill.

Note: Dried beef can be found in jars on supermarket shelves or packaged in the deli section.

Pumpkin-Shaped Cheese Ball

Serves 12–16

For a retro look to your party table, you definitely need a cheese ball. Instead of a sphere rolled in nuts, here is a pumpkin dusted in paprika and adorned with a pepper stem.

Ingredients

Instructions

  1. 1. Place the cheddar, cottage cheese, cream cheese, blue cheese, Worcestershire, and cayenne in the bowl of a food processor and process until well blended.
  2. 2. Wrap the mixture in plastic wrap and refrigerate for at least 2 hours.
  3. 3. While still wrapped in plastic, roughly shape the mixture into a ball and set on a cutting board. Refine the shape, and remove the plastic wrap. With the handle of a knife, indent lines from top to bottom to resemble a pumpkin. Sprinkle the entire ball with paprika and carefully move to a large serving plate.
  4. 4. Place the pepper strip on top and surround the ball with simple crackers.

Savory Pumpkin

Many think of pie and desserts as the place to add pumpkin. Pumpkin travels the world from Africa to Australia to Asia to North, South, and Central America, where it is found in savory soups, stews, grain dishes, and just about anything else one can think of. It adds depth and richness to beef, lamb, pork, and chicken, as well as fish. It brightens pasta, rice, polenta, and many other grains with color and subtle flavor. Parsley, sage, rosemary, and thyme are not just the herbs of song, they are great companions to pumpkin. Many wonderful recipes follow, but you can add leftover roasted, steamed, fresh, or canned pumpkin and some of these herbs to practically any recipe, and you will not be disappointed.

Herbed Parmesan Twists

Makes 28 twists

Frozen puff pastry is a dream for party givers. It is almost as good as what you would literally spend hours creating, and its versatility is endless. These twists are but one simple way to create an appetizer in moments. Allow the frozen pastry to sit out for half an hour before using, and you will find a most pliant companion that can be rolled, twisted, and shaped any way you want.

Pastry

Filling

Instructions

  1. 1. Heat the oven to 400ºF (200ºC).
  2. 2. Roll the dough on a lightly floured surface into an 8- by 16-inch rec­tangle. Cut in half lengthwise to make two 4-inch-wide pieces. Beat the egg with the water in a small bowl and brush both pieces with some of the egg mixture.
  3. 3. To make the filling, combine all the ingredients, except 2 tablespoons of the Parmesan, in a medium bowl. Spread the filling on one piece of the egg-brushed dough and top with the other, egg-side down. Roll the top lightly, being careful not to let the filling ooze out. Trim any ragged edges.
  4. 4. Cut into 28 pieces, about 3⁄4 inch wide, 8-inches long. Twist each piece, brush with the remaining egg, sprinkle with the remaining Parmesan, and set on an ungreased baking sheet.
  5. 5. Bake for 10 minutes, or until lightly golden. Serve warm.

Thai Curried Pumpkin in Phyllo Cups

Makes 36 cups

Inspiration for these delightful little mouthfuls comes from twin sisters Mary Barber and Sara Whitehead, who operate a catering business in San Francisco. Smooth with a little crunch and a small kick, these darlings will not last long. Thai green curry paste can be found in the Asian section of the supermarket either in a jar or a package.

Pastry

Filling

Topping

Instructions

  1. 1. Heat the oven to 350ºF (177ºC).
  2. 2. Place 2 or 3 squares of phyllo in 36 miniature muffin cups. Spray the insides and edges with the cooking spray and bake for 6 to 7 minutes, or until the cups are lightly browned. Cool on a wire rack and then remove from the muffin cups.
  3. 3. To make the filling, boil the pumpkin in water in a medium saucepan for 15 to 20 minutes, or until easily pierced with a fork. The skin will easily peel off. Cut the pumpkin into 1⁄4-inch cubes and let cool. You will need 11⁄2 cups.
  4. 4. Combine the chutney, coconut milk, peanut butter, cilantro, lime juice, and curry paste in a medium bowl. Stir in the cooled pumpkin. Fill each little cup with a teaspoon of the curried pumpkin and sprinkle with the chopped peanuts. It is best to fill these shortly before serving. This recipe can be easily doubled.

Pumpkin Butter

Makes 3⁄4 cup

This spicy spread is a delightful change from supersweet jam for your morning toast. Pack it in a pretty jar and bring it along as a hostess gift. Instead of using plain unsweetened pumpkin, use this blend in sweet recipes.

Ingredients

Instructions

  1. 1. Combine all the ingredients in a medium saucepan and cook over medium-low heat for 20 to 30 minutes, until thickened and darkened. Stir regularly while cooking.
  2. 2. Cool and store in a glass jar in the refrigerator for several weeks.

Giant Pumpkin Contests

Giant pumpkins are getting bigger every year, as attested to by the World Pumpkin Confederation, which sponsors official weigh-off contests at pumpkin festivals in the United States, Canada, and Australia. Among the strict rules governing these official contests, pumpkins must be creamy yellow to orange. The confederation was formed in 1983 to promote giant pumpkin growing, and now there are members from more than three countries and a myriad of officially sanctioned weigh-off contests.

Pumpkin Chutney

Makes 11⁄2 pints (three 1-cup canning jars)

Chutney is a delightful condiment to serve with curries and grilled meats. It makes a tasty topping on cream cheese to serve with crackers or atop a thick slice of sharp cheddar for hors d’oeuvres.

Ingredients

Instructions

  1. 1. Sterilize three 8-ounce canning jars and lids by washing them in a dishwasher or placing them in a kettle filled with water and gently boiling them for 20 minutes.
  2. 2. Place all of the ingredients in a large saucepan over medium-high heat. Bring to a boil, reduce the heat, and cook, uncovered, for 30 to 45 minutes, stirring often, until the pumpkin is tender and the chutney is syrupy.
  3. 3. Using a slotted spoon, loosely pack the chutney into the clean jars, pour the syrup into the jars until it flows over the top, seal, and let sit on the counter for a week before using.

Pepita Party Mix

Makes 5 cups

Not only is this crunchy mix impossible to stop eating, it is healthful. For an alternative, add a cup of unsalted peanuts or cashew pieces. People of all ages love it. Moms and dads trying to get their children to eat healthful snacks can keep a big tin handy.

Ingredients

Instructions

  1. 1. Heat the oven to 300ºF (150ºC).
  2. 2. Place the butter in a roasting pan and bake in the oven until the butter melts. Add the pepitas, cereal, pretzels, garlic, cumin, and salt, and stir until everything glistens with melted butter.
  3. 3. Bake for 30 to 35 minutes, or until the pepitas swell and “pop,” and the garlic becomes fragrant.
  4. 4. Place the pan on a wire rack and cool completely before packing the mix in an airtight container for up to a month, if it lasts that long.

Pepitas (Shelled Pumpkin Seeds)

Pepitas are pumpkin seeds with the outer hull removed that can be purchased raw or toasted and salted in supermarkets, Mexican markets, and whole food markets. When toasted, they swell and pop and become a wonderful crunchy snack, especially if mixed with a little oil, salt, and spices. If toasted for more than 5 minutes, they become bitter and quickly lose their appeal.

Pepitas pack a nutritional wallop for a snack food. Relatively low in fat and rich in protein, zinc, antioxidants, vitamin E, iron, phosphorus, and fiber, these little seeds are hard to beat and even harder to stop eating.

Pumpkin Seed Gorp

Makes 3 cups

Knowing a little bag of gorp is in my backpack has always made the steep parts of a hike bearable. The trouble with gorp is knowing when you have had enough. For some of us, that is very difficult. There are many ways to put together this traditional hiking mix. Any combination of dried fruit, nuts, and a bit of chocolate will do. It provides a burst of energy to the weary hiker.

Ingredients

Instructions

  1. 1. Toss everything together in a small bowl. Take on hikes, or enjoy as a snack.
  2. 2. Store in an airtight container for up to a month.

Spicy Pepita Nuts

Makes 5 cups

Pepitas, pine nuts, pistachios, and almonds are baked together with butter and mildly hot spices to make a crunchy mix. Serve at a cocktail party. Pack in snack bags for lunches.

Ingredients

Instructions

  1. 1. Heat the oven to 300ºF (150ºC).
  2. 2. Combine the pepitas, pine nuts, pistachios, almonds, sugar, salt, and cayenne in a large bowl.
  3. 3. Line a jelly-roll pan with aluminum foil, spray with cooking spray, and spread the nut mixture in the pan. Dot the top with the butter and bake for 30 to 40 minutes, stirring every 10 minutes, until the butter is melted and the nuts are glazed and lightly browned.
  4. 4. Cool on a rack, stirring occasionally. Pack in an airtight container for up to 2 weeks.

Black Bean Quesadillas

Makes 20 pieces

Cilantro and black beans combine again for a tasty alternative to chips and salsa. These tidbits can also serve as a light lunch or supper when accompanied with a crisp salad. Make Grated Candied Pumpkin with excess pumpkin.

Ingredients

Instructions

  1. 1. Heat the oven to 350ºF (190ºC).
  2. 2. Heat the oil in a large skillet over medium heat. Cook the onion for 2 to 3 minutes, until they soften. Add the chile, pepper, and fresh pumpkin and cook 5 minutes longer, stirring occasionally.
  3. 3. Add the canned pumpkin, beans, chili powder, cumin, and salt. Slightly mash the beans with a potato masher and continue to cook and stir until the mixture is well blended.
  4. 4. Place 5 of the tortillas on a large cookie sheet. Divide the filling among them and sprinkle each with 1⁄2 cup of the cheese and 2 tablespoons of the cilantro. Place a tortilla on top of each and gently press down with the palm of your hand.
  5. 5. Bake for 15 minutes, or until the tortillas are lightly toasted, but not too crisp, and the cheese is melted. Cut each stack in quarters and serve as appetizers or hors d’oeuvres.

Beverages

Pumpkins are versatile. Drinking them may not be the first thing that comes to mind, but think of adding color, nutrition, and texture to drinks — not to mention the mild flavor.

Pumpkin Martini

A pumpkin martini was a fall feature in the entertainment section of the San Francisco Chronicle. It features Bols Pumpkin Smash liqueur and rum. None of these ingredients sing out martini to me, but for those ever on the lookout for something new, it is worth a try. Add a little spice and a dash of cream.

Mulled Pumpkin Beer

Pumpkin ale is available in the fall, and those who make beer will sometimes create a batch. While purist beer lovers may turn up their noses at this travesty, add a cinnamon stick, some whole cloves, and allspice and gently warm the mixture for a spicy drink perfect for a crisp fall day. Serve it in mugs garnished with a lemon peel.

Pumpkin Latte

In the fall, many coffee shops offer Pumpkin Latte. Milk is a natural with pumpkin, especially when sweetened and spiced. Start with a shot of espresso, then mix it with several tablespoons of canned unsweetened pumpkin, a teaspoon of sugar, and 1⁄4 teaspoon of the spices of your choice. I would suggest cinnamon, with a pinch of nutmeg. Fill up the mug with steamed milk, and voilà! Here’s a tip for quickly steaming milk: Fill a mug three-quarters full and microwave on high for 30 seconds. Use an aerating tool to froth the milk, then pour into the espresso.

Pumpkin Blizzard

Mix canned unsweetened pumpkin with cinnamon, nutmeg, vanilla ice cream, and a little milk, whirl in a blender, and enjoy a great milkshake.

Orange-Banana Smoothie

Serves 2

Banana, pumpkin, and yogurt combine into the smoothest of smoothies, brightened with orange for a perfect way to begin the day.

Ingredients

Instructions

  1. 1. Place all the ingredients in the jar of a blender and purée until smooth.
  2. 2. Taste and adjust the flavorings.
  3. 3. Serve icy cold.

Mango Pumpkin Smoothie

Serves 2

Sweet and spicy with a touch of tang combine with subtle pumpkin to make this a smoothie to remember. Be creative and concoct a mix with your favorite fruits and flavors.

Ingredients

Instructions

  1. 1. Place all the ingredients in the jar of a blender and purée until smooth.
  2. 2. Taste and adjust the flavorings.
  3. 3. Serve icy cold.