Pump­kin But­ter

Food & Wine - - RECIPES -

I FIRST TASTED pump­kin but­ter at the San Fran­cisco farm­ers mar­ket and was hooked. Fall squash had trans­formed into a rich, smooth spread laced with ap­ple cider, honey, and plenty of warm spices. It re­minded me of the creamy, spicy sweet­ness of pump­kin pie. These days, I make a big batch of pump­kin but­ter at home to keep in the fridge all sea­son long—and be­cause my recipe toes the line be­tween sweet and sa­vory, there’s no cloy­ing Pump­kin Spice Latte ef­fect. While I eat most of it at break­fast, spread­ing a spoon­ful (or, OK, three) on cream cheese–topped toast, this silky pre­serve is the per­fect ve­hi­cle for adding com­plex pump­kin fla­vor to al­most any­thing. Stir it into whipped cream for a mousse-like dessert or cof­fee top­per. Add a large dol­lop to your fa­vorite pan­cake bat­ter for an au­tum­nal twist. Or go sa­vory and melt some into a mix­ture of browned but­ter, sage, shal­lots, and crushed red pep­per for an ad­dic­tive pasta sauce.


Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.