Tasty Tuesday #24 — Pumpkin Dishes

Pumpkin Dishes

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Hello big and little pumpkins!

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Welcome back to the Culinary Corner's Tasty Tuesday! This week's theme is Pumpkin Dishes. Not only our skaters who celebrate Thanksgiving like JJ or Leo enjoy pumpkins but also the skaters from other countries where this delicious ingredient is in full bloom. Our Culinarians brought you a mix of interesting facts, reviews and recipes!

If you love cooking, baking, food, recipes, cocktails & more you should us!

ᴄᴜʟɪɴᴀʀʏ ᴄᴏʀɴᴇʀ

sᴘᴜɴᴋɪᴇ

Thanksgiving in the US is such a wonderful holiday. A time to come together with family and friends, give thanks for the blessings we have had through the year and enjoy some delicious home cooking. One staple you will commonly find includes pumpkin. A family favorite in my household is a pumpkin roll!

This moist, cake dessert is not only tasted, but easy to make. There are several recipes for this delicious cake to be found, but the one I found to always be a winner is this recipe from delish.com.

It is easy to follow and will let you impress your family and friends with this amazing dessert. The only difference I found to the directions they give is when I go to roll the cake. I personally found the cake is more flexible if you roll it while it is still warm (not hot) instead of waiting until completely cool. Hope you enjoy!

ɴᴜɢɢᴇᴛ

Pumpkin, one of the most common foods in the fall. While most our used for carving in October, many love cooking with it.

« PUMPKIN FACTS »

The oldest domesticated seeds where found in Oaxaca Highlands in Mexico. However it is believed that Pumpkins originated in Central America, over 7,500 years ago, and were small, hard and bitter.

There flesh was used by pre-columbian natives

In 1670s, one of the first recipes were published by John Josselyns. The pumpkin was cooked down in a pot for about 24 hours before butter and spices were added. This was used as a side dish.

Women in the 17th century tried challenging themselves to make unique and tasty new ways to serve and eat pumpkins

In the 1800s, a trend to make sweetened pumpkin into dishes started. It started with the Pumpkin Pie.

In 1903, the mayor of Circleville George Haswell started a festival that focused on autumn produce.

At the Circleville Autumn Produce festival you can find items like pumpkin doughnuts, pumpkin burgers, pumpkin taffy and pumpkin ice cream.

The Worlds Heaviest Pumpkin belongs to Beni Meier from . His pumpkin weighed in at 2,323.7 lbs.

Antarctica is the only continent where pumpkins can not grow.

The largest pumpkin pie weighed 3,600 pounds

Pumpkins take 90-120 days to grow.

Pumpkins have about 500 seeds.

Pumpkins are a fruit.

Pumpkins have no non-edible parts which means you can eat every part of it, even the stem.

Pumpkin pie is Americans 2nd favorite pie.

Because pumpkins are 90% water, they are a low calorie food.

Pumpkins come in over 45 different flavors.

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Risottos always sounded kind of intimidating to make but it's actually quite easy with a coated pot. If you use pumpkins like Hokkaido or butternut you don't even need to peel the pumpkin at all.

« INGREDIENTS »

1 small pumpkin

1 shallot

1 garlic clove

2 tbsp cooking oil

2 tbsp butter

350 g risotto rice

100 ml white wine

1 liter of vegetable stock

1 bunch of spring onions

3 tbsp crème fraîche/sour cream

50 g parmesan

Pepper

« INSTRUCTIONS »

Cut the pumpkin meat into strips. Peel and finely chop shallot and garlic.

Heat the oil and melt the butter in it. Sauté the garlic, shallots and pumpkin strips in it. Scatter the rice and sauté briefly.

Pour in the wine, bring to the boil. Gradually pour in the broth. Let the rice soak for about 20 minutes.

Clean, wash and cut the spring onions into rings. Add 5 minutes before the end of the cooking time.

Fold in the créme fraíche and parmesan, season with pepper.

ᴊᴏʜɴ

Fall is the season of what many southern US families would consider pie season with a turkey and plenty of potatoes and stuffing/dressing. Although not all of us celebrate thanksgiving the pumpkin and other gourds are a staple of autumn and the harvest season around the world adorning school photos, porches, fields, stores, and of course FOOD. As we all likely know of starbucks you may be familiar with the pumpkin spice latte which is widely adored. In my city alone we have many varieties of pumpkin flavored commodities for instance; donuts, flour, juice, pastries, cookies, noodles, cereal, creamer, candies, mouth wash, toothpaste, and hot chocolate to name a few. I recall sitting at a checkin table and overhearing my coworker doordash a pumpkin spice latte which I thought was rather funny since it was 7am and break wasn’t until 1pm. As of recently pumpkin ice cream is quite common to find in my house during the thanksgiving season and that is what we will be talking about today.

Because this can only be found in a region of my state I won’t be telling you the brand or flavor name (if you’re that desperate to have it and locate me then good on you) but this is a pumpkin flavored icecream with graham cracker whipped cream swirls which can’t be seen in this photo. Aka a pumpkin pie.

Unfortunately, I’m actually not a super big fan of pumpkin flavored things so I can confirm that it did in fact taste like pumpkin. My favorite part was the graham cracker swirls which were crumbly and quite tasty. It was true to its name and did taste like a pumpkin pie which contains something called pumpkin pie spice that has a distinct aftertaste. Luckily there was not a huge aftertaste present in this icecream which made it a rather pleasant experience for me.

If you’re familiar with this brand you will know that there containers are usually quite boring looking even in of limited editions so seeing this in the little freezer aisle was quite eye catching.

This ice cream was overall quite a nice experience from the flavor to the packaging. Although I’m not a pumpkin fan I would gladly eat a scoop of this and be on my merry way. Due to the nature of this being a limited edition flavor I do hope that they bring it back in the future as it would be a shame not to.

Thanks for checking out this week's

mini online cookbook. Come back in two

weeks to see what’s fresh out on the oven!