Zippylip
Full Fledged Farker
Took a half day yesterday to usher in Autumn. This year’s pumpkin cook includes a sage-sausage crust pumpkin pie, pumpkin spice scones, and salted pumpkin seed biscotti.
To make, slice & grill the pumpkin until soft, scoop it out & then into a pot with some ‘Spice of Life’ pumpkin wine, boil off all liquid and continually mash the pumpkin until it’s a nice consistency. This is the base pulp for all three cooks.
For the pie, incorporate the pumpkin into pie filling using whatever recipe you like. For the fatty ‘crust’ I used a roll of Jimmy Dean sage sausage. Roll it out to a uniform thickness and then lay it in a pie crust, trim & crimp the edges then add the filling. Into the egg indirect @ 400. It took a little over an hour to cook.
On the plate with whipped cream & a chilled glass of Spice of Life. The saltiness of the crust went really well with the pie.
For the scones I used my standard scone recipe (2.5 cups of flour, 1 tablespoon of baking powder, pinch of salt, one stick of butter, & 2 eggs, to that I added one cup of brown sugar and about a cup and a half of the pumpkin and some pumpkin spice seasoning):
350 degrees for about 40 minutes:
Cooling off:
A nice drizzle:
Breakfast:
For the biscotti, I used my standard recipe (3 cups of flour, some corn meal, tablespoon of baking powder, pinch of salt, one stick of butter & two eggs, to that I added a cup of the fresh pumpkin, a cup of brown sugar, more pumpkin spice seasoning and the toasted & salted pumpkin seeds). First, separate & rinse the seeds, toss in olive oil and salt & pop on the grill until nice & golden brown:
About 35 minutes later, first bake is done:
Another 15 minute bake after slicing:
Fall has arrived in Pennsylvania like clockwork, the weather is perfect
To make, slice & grill the pumpkin until soft, scoop it out & then into a pot with some ‘Spice of Life’ pumpkin wine, boil off all liquid and continually mash the pumpkin until it’s a nice consistency. This is the base pulp for all three cooks.
For the pie, incorporate the pumpkin into pie filling using whatever recipe you like. For the fatty ‘crust’ I used a roll of Jimmy Dean sage sausage. Roll it out to a uniform thickness and then lay it in a pie crust, trim & crimp the edges then add the filling. Into the egg indirect @ 400. It took a little over an hour to cook.
On the plate with whipped cream & a chilled glass of Spice of Life. The saltiness of the crust went really well with the pie.
For the scones I used my standard scone recipe (2.5 cups of flour, 1 tablespoon of baking powder, pinch of salt, one stick of butter, & 2 eggs, to that I added one cup of brown sugar and about a cup and a half of the pumpkin and some pumpkin spice seasoning):
350 degrees for about 40 minutes:
Cooling off:
A nice drizzle:
Breakfast:
For the biscotti, I used my standard recipe (3 cups of flour, some corn meal, tablespoon of baking powder, pinch of salt, one stick of butter & two eggs, to that I added a cup of the fresh pumpkin, a cup of brown sugar, more pumpkin spice seasoning and the toasted & salted pumpkin seeds). First, separate & rinse the seeds, toss in olive oil and salt & pop on the grill until nice & golden brown:
About 35 minutes later, first bake is done:
Another 15 minute bake after slicing:
Fall has arrived in Pennsylvania like clockwork, the weather is perfect
