Classic Pumpkin Dishes
In the Spring we eat cucumbers. In the fall we eat pumpkin……..
Beautiful orange pumpkin dishes are my solace once summer produce fades away……..
Sweet or savory, breakfast, lunch, dinner or dessert,… they remain front and center at our home until the first daffodil appears! Following are four favorites that I hope find a place in your collection of classic recipes.
Watch your guests as they savor the unexpected flavors in this rich and seasonal bisque. Pumpkin, tomatoes, carrots and onions unite with spices for a unique tasting experience that titillates the palette.
I was introduced to a savory pumpkin soup in Bath, England over thirty years ago, and I never forgot it. A quest to duplicate this soup led me to the late Bill Neal, founder of Chapel Hill’s Crooks Corner. From Neal’s Southern Cooking cookbook, I learned savory pumpkin soups are steadfast classics in Europe and Mexico.
I can only say this is the best pumpkin cheesecake on the planet.
Did you know October 21 is National Pumpkin Cheesecake Day? Don’t wait until Thanksgiving to make this classic!
Dating back to ancient Greece, the Greek physician, Aegimus, wrote a book on the art of making cheesecakes, and thanks to James Kraft who developed pasteurized cream cheese in 1912, the classic cheesecake was born!
I turn to Ree Drummond of The Pioneer Woman for this classic dessert set in a gingersnap crust, and follow her recipe from start to finish.
LINK TO CHEESECAKE RECIPE HERE
Savor the classic flavors of pumpkin and spices with your morning coffee. These pumpkin muffins are not too sweet and not too rich ~ the perfect reason to eat more than one!
Keep it classic with the one-step Butter Sage Sauce or serve a delicious plant-based meal with a hearty Mushroom Ragut.
Bon Appetit!
