Around this time of year, I look for alternative uses of pumpkin puree. While I've stirred it into soups and cake batter, I've never seen it as a cocktail ingredient before. Naturally, when I read this recipe, I was very interested in how it would taste. It's a simple mixture of ginger-flavored vodka, lime juice, honey water, and pumpkin puree. The liquids thin out the dense, thick pumpkin, and the resulting concoction is a light, gingery drink with slightly sweet pumpkin undertones. It has a wonderful orange color and nice refreshing quality. I enjoyed it with kale Caesar salad, but it's perfectly drinkable on its own. Interested in the easy recipe? Read more.
Posts for October 15th 2010
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Before we knew it, the 2010 New York City Wine and Food Festival was over, and it was time to head back home. Thankfully, there were many diversions to keep us occupied once we returned to the West Coast, from the Wine & Spirits Top 100 Tasting to ghoulish and ghastly Halloween entertaining ideas. Were you present and accounted for? Let's find out when you take our quiz.
- Main Dishes, Pork
- North American
2 tablespoons olive oil
1 pork tenderloin (1 1/4 pounds)
Kosher salt and black pepper
12 ounces Brussels sprouts, thinly sliced
1/4 cup dried apricots, chopped
2 tablespoons roasted unsalted almonds, chopped
- Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
- Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
- Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.
- Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
- Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
- Serve the Brussels sprouts with the pork.
- Main Dishes, Pork
- North American
1 teaspoon freshly grated nutmeg
1 1/2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons chopped fresh sage
2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
1 small butternut squash, peeled and cut into 1-inch pieces
2 cooking apples, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch pieces
1 tablespoon honey mustard
1 sprig fresh rosemary
5 tablespoons unsalted butter, cut into pieces
- Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
- Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons of butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
- Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
Nutritional information per serving: calories 487; fat 22 g (saturated 12 g); cholesterol 164 mg; sodium 367 mg; carbohydrate 25 g; fiber 5 g; protein 47 g.
- Drinks, Cocktails
- North American
2 oz. SKYY Infusions Ginger
0.5 oz. lime juice
1 oz. pumpkin puree
Splash of honey water*
Slice of fresh ginger
- Combine all ingredients except ginger slice in a cocktail shaker with ice and shake vigorously.
- Strain over fresh ice into a Collins glass. Add long slice of ginger into glass lengthwise for garnish.
Makes 1 drink.
*Honey water is made using equal parts honey and water.
When I had some friends over to try Bobby Flay's award-winning burger, there was only one thing I thought to pair the burgers with: fries. Not just any fries, but seasonal sweet potato fries. The burger is called the Santa Fe, so I was hoping for Tex-Mex inspired fries. Luckily, I found this recipe for baked sweet potato fries with a creamy and cooling avocado dip.
The pairing of slightly spicy sweet potatoes with a luscious green dipping sauce is absolutely sublime. Although I followed the recipe closely and I really enjoyed the flavor, my sweet potatoes weren't as crispy as I wanted them to be. Do you have tips for making them crisp? Please share with me in the comments. For the recipe, which doesn't disappoint, read on.
- Side Dishes, Potato
- North American
2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip, recipe follows
- Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
- Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
- Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper
- Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor.
- Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
When I went to Paula Deen's demonstration at the Food Network's New York City Wine and Food Festival, I was prepared for anything. It was my first time to see the Southern queen of food TV live, and I had no clue what to expect. One thing I never would have guessed was that Paula did no cooking! She didn't even stir a pot or instruct others how to make something. Instead she entertained the crowd with her wild ways and interesting stories. Like Giada's demo, I learned a lot about the butter-loving Deen. To check out nine fun facts that you may not know about her, keep reading.
Have you cooked, eaten, or seen something amazing recently? I have! I enjoyed this classic roast chicken with my family. I uploaded my picture to the community so I could share it with you. Want to be featured on YumSugar? You should do the same!
We've got a group called Savory Sights, where you can upload mouthwatering images of foods and drinks you've made, consumed, or just salivated over. Start sharing your photos now! There are lots of ways to participate, so read on to learn more.