October is finally here and Autumn is in full swing! The foliage is changing, the weather is cooling down (sort of), and our Ingredient of the Month is thriving. Pumpkin season is upon us and we are thrilled. To celebrate, we are immersing ourselves in the world of this versatile and festive squash.
For starters, we made a Pumpkin Bourbon Hot Chocolate with Maple Whipped Cream (need we say more??). After enjoying this decadent beverage, refrigerate the remaining pumpkin purée for up to a week. It can also be used as the base of a soup or in a vinaigrette--the possibilities are endless.
PUMPKIN BOURBON HOT CHOCOLATE + MAPLE WHIPPED CREAM
3 tablespoons pumpkin puree (see recipe below)
Maple whipped cream (see recipe below)
1/2 cup shaved milk chocolate (plus extra for garnish)
1 cup whole milk
1 tablespoon sugar
1/4 cup bourbon (we prefer Maker’s Mark!)
Step 1: Make the pumpkin puree.
Step 2: Make the maple whipped cream.
Step 3: In a medium saucepan over low heat, combine pumpkin puree, chocolate, milk, sugar, and Bourbon. Stir frequently until there are no more chocolate flecks (about 15 minutes).
Step 4: Pour into mugs, top with maple whipped cream, and garnish with shaved chocolate.
For the pumpkin puree:
1 five-pound pumpkin
1 teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons brown sugar
Boil 4 quarts salted water. Cut the pumpkin in half. Remove the seeds (reserve them for roasting!) and discard stringy portion. Cut pumpkin into 2-inch chunks, then peel with a knife (alternatively, you can try to peel larger pieces with a potato peeler). Boil pumpkin for 25 minutes. Transfer to food processor or blender and puree. This mixture will stay good in the refrigerator in an air tight container for one week.
For the maple whipped cream:
8 ounces heavy whipping cream
2 teaspoons honey
¼ teaspoon salt
¼ teaspoon vanilla
3 teaspoons Grade A Maple Syrup
Using standing or hand mixer, blend on medium/high speed until stiff peaks form (approximately 5 minutes).