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Pumpkin Wine Shopping Tips
Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.
Pumpkin Wine Cooking Tips
Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.
Top-Rated Italian Recipes Paired with Italian Wines
The food and wine of Italy grew up together. They're bound together like best friends, who speak the same lingo, know each other's secrets, and finish each other's thoughts. When they're together, they're like one. So it makes perfect sense to match regional Italian dishes with wines from the same place.
So let&aposs look at some of Italy&aposs celebrated wine producing regions𠅊nd pair up some top-rated recipes with the wonderful wines we find there.
Best Pumpkin Wine Recipes - Recipes
Here are some interesting recipes where you can make beer or wine out from pumpkins.
Then after that is a Transylvanian recipe for Beer Punch, which can be made with
Pumpkin Beer or any other kind of beer you wish.
Note: Making wine is a process that takes months.
Also, before you brew or bottle pumpkin beer or wine, be sure to sanitize all fermenters, carboys, bottles, stirring utinsels and any other equipment that you use with 1/4 cup of chlorine bleach mixed with 1 gallon of warm water.
Set the sanitized equipment aside for 20 minutes. Then rinse. Then you can use it.
2. Add the sugar or honey based on the amount you choose for the type of wine you wish to make. Stir until it all dissolves. Then, add the lemon juice.
3. Cool this down to 70°F. Then add the wine yeast.
4. After the fermentation stops, rack the wine into a carboy and set aside until the sediment settles to the bottom and the wine is clear. This takes about 3 months.
5. Siphon the wine into sterilized wine bottles. But be sure not to stir up the sediment. If you leave behind a few inches of wine above the sediment, you should get a perfectly smooth drink. Cork the bottles and keep them upright. Store your wine in a cool, dark closet or cellar for at least 8 months.
NOTE: The more pumpkin you use, the heavier bodied your wine will be.
5 Pounds of Pumpkin,
Cleaned, Peeled, and Ground or Mashed
1 Teaspoon Yeast Nutrient
1/4 Teaspoon Tannin
1 Campden Tablet
1 Package Wine Yeast
2. Add the wine yeast. Stir daily.
3. In about 3 to 5 days, at a gravity of 1,040 strain the juice into a carboy.
4. Rack again in about 3 weeks when the hydrometer reading reaches 1,000.
5. Rack again in 2 months, and then again in 2 months, as necessary to clear.
6. For sweeter wine, combine the stabilizer and sugar to a little wine. Stir this into the rest of the wine before bottling.
7. Siphon the wine into sanitized bottles.
Makes Approximately 1 Gallon of wine.
2. Add the bittering hops and boil for one hour.
3. After 40 minutes, add the Irish Moss.
4. After 55 minutes add the pumpkin and spices.
5. Combine the ale yeast and 1 cup of water. Set this aside.
6. Transfer the pumpkin to a fermenter. Cool the liquid and strain into the fermenter to remove the hops. Fill the fermenter to 5 gallons with boiled, then cooled water.
7. When the temperature falls below 75°F, stir in the dissolved yeast. Starting gravity (determined by the hydrometer) is 1.045 to 1.048.
8. When fermentation stops, rack the beer into a carboy, straining out the pumpkin and taking care not to stir up the bottom sediment.
9. Rack the beer into clean bottles when the gravity reaches 1.015 to 1.012.
10. To each bottle, add 1 teaspoon of corn sugar.
Makes approximately 5 Gallons of Pumpkin Beer.
3 Bottles of Good Beer (Pumpkin or any other kind)
2 Cups of Milk
6 Egg Yolks
3/4 Cup of Sugar
2. Beat the egg yolks with the sugar until very light, then add them gradually to the hot milk, stirring vigorously and consistently. (You do not want the egg to curdle!)
3. Finally, add the hot beer, all the while stirring constantly.
4. Serve hot in a glass or mug.
Makes Approximately 6 Servings
"The Encyclopedia of Cookery" © 1948
William H. Wise & Company
"The Perfect Pumpkin" © 1997
Storey Publishing Company
Print Friendly Recipe
Sweet or dry, this unique wine is sure to be a conversation starter.
- 8 cups pumpkin
- 1 pound raisins (I used golden)
- 1 – 4 inch cinnamon stick
- 1 inch fresh ginger root
- 1 whole nutmeg
- 1 gallon water, boiling
- 5 cups sugar
- 1 teaspoon yeast nutrient
- 3 teaspoon acid blend*
- 1 package wine yeast
- Wash, trim, peel and chop (or grind) the pumpkin. Place in primary fermentor. Add raisins, spices and boiling water. Let sit overnight.
- Add all other ingredients except yeast.
- Stir well to dissolve sugar. Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for three to five days, until specific gravity is 1.040.
- The mix will get nice and bubbly, and should have a pleasant, mildly yeasty smell.
- At the end of this first ferment, the pumpkin will have turned to mush and the grapes will be plump. Strain the must and squeeze out as much juice as you can.
- Siphon into secondary fermentor, make up to volume with water and attach airlock.
- For a dry wine, rack in three weeks, and every three months for one year. Bottle.
- For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
- Let age for at least a year for best flavor.
Pumpkins are low acid, so you need to add extra acid to help promote proper fermentation.
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20 Pumpkin Recipes That Go Beyond Pie
As September turns into October, you may be doing all sorts of things with pumpkin in your home: You could be carving and decorating them with the kids, painting your gourds for unique fall décor, or, perhaps more importantly, harnessing the fruit's robust flavor in the kitchen while it's in season. Though you may wait until October to put out your Jack-o'-Lantern, you don't have to wait as long to put pumpkin to work in your kitchen&mdashthe fruit actually begins to ripen in September. Local farmers will continue to offer succulent, fleshy pumpkins throughout autumn, and since they hold up so well, you can often find them at local markets well into winter.
The best pumpkins for cooking are very different from those you would choose to decorate. The ubiquitous field pumpkin&mdashwhich is the most common variety used in carving jack-o'-lanterns&mdashhas watery, stringy flesh, and isn't recommended for eating. Whether you're choosing to bake a classic pumpkin pie or simmering a large pot of pumpkin soup, you'll want to ask for sugar pumpkins or cheese pumpkins at a local market. They're just as widely available, but they're much better suited to cooking and baking thanks to their dense, sweet flesh.
In their original form, pumpkins can keep for up to a month in a cool spot in your kitchen. If you want to continue baking and cooking fresh pumpkin dishes closer to the holidays, try storing them in a cool cellar or, at the very least, in a refrigerator&mdashcool and intact, they can retain their freshness for up to three months. Once you've cut into them, however, pumpkin pieces should be wrapped tightly and refrigerated you have up to five days to use both the flesh and seeds as you see fit.
Best pumpkin recipes
Looking for pumpkin recipes? Roast pumpkin is an autumnal classic, so try it in pumpkin soup, curry and the ultimate pumpkin pie. We’re big on zero waste at olive, so we’ve also included ideas for how to use pumpkin seeds (savoury granola anyone?).
Whether it’s Thanksgiving or Halloween , we’ve got a pumpkin recipe for every occasion (Be careful, though, as not all carving pumpkins are edible!).
How to roast pumpkin
The best way to cook pumpkin is by roasting as it often has a high water content so this helps dry it out a little and concentrate the flavour. Use a large, heavy knife to break the pumpkin down into manageable pieces, scoop out any seeds and use a potato peeler to peel away the skin. Cut into wedges or chunks then toss with a splash of olive oil and lots of seasoning. Spread out on a large non-stick baking tray then cook in a 200C/fan 180C/gas 6 oven until tender. The timing will depend on your pumpkin but it should take around 30-40 minutes.
How to toast pumpkin seeds
To toast your pumpkin seeds, scoop out of the cavity of the pumpkin into a bowl. Rinse the seeds with water to get rid of any remaining pulp then pat as dry as possible on kitchen paper. Heat the oven to 180C/fan 160C/gas 4.
Spread the dried seeds out on a non-stick baking tray. Add a splash of olive oil and a good pinch of sea salt flakes then toss everything together. If you want to add any extra flavourings (chilli flakes, smoked paprika, cumin seeds, garam masala are all good) then sprinkle over at this point and toss. Bake for 10-15 minutes, stirring halfway, until lightly golden. Cool on the tray then keep in an airtight jar for snacking.
Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style.
Come autumn, nothing beats the sweet and spicy waffles at Garland's Oak Creek Lodge in Sedona, AZ. Now you can make them in your own kitchen.
Not only do you get chunks of fruit, but you get a sweet river of apple cider syrup, too. To keep them warm and crisp, put directly on a rack in a 200° oven for up to 40 minutes.
A Homemade Pumpkin Spice Latte Recipe, With or Without Booze
Pumpkin spice lattes are more than a temporary menu item. They have fervent adherents who post pictures to Instagram with the hashtag #PSL, which has been used more than 1.7 million times to date. A search for the related hashtag #pumpkinspice provides more than 2.4 million results.
But pumpkin spice lattes also inspire detractors. They sniff at the drinks as emblems of seasonal creep, “basic” tastes or late-stage capitalism.
Whether you’re a diehard PSL drinker, or had never heard this acronym before, the combination of coffee with baking spices like cinnamon has potential for an excellent cool-weather cocktail.
The key to this recipe is homemade simple syrup, flavored with spices you’d find in pumpkin pie plus a few black peppercorns to keep the sweetness in check. Extra syrup keeps well in the refrigerator and could also be drizzled onto Greek yogurt, rice pudding or coffee ice cream.
The rest of the cocktail is fairly flexible. Use two shots of espresso instead of coffee if you like, or frothed milk in place of whipped cream. Cognac, dark rum and Bourbon are all lovely complements to the spiced syrup. You can make this non-alcoholic by swapping the spirit for a tablespoon of vanilla extract.
- ½ cup brewed coffee
- 2 tablespoons pumpkin spiced simple syrup (recipe follows)
- 1.5 ounces Cognac, rum, Bourbon or vanilla extract
- ¼ cup heavy cream, whipped into soft peaks
- Ground nutmeg, for garnish
Pour coffee into a mug and stir in spiced simple syrup, followed by your spirit of choice. Spoon homemade whipped cream on top, and then garnish with ground nutmeg.
- ½ cup water
- ½ cup sugar
- 3 3-inch cinnamon sticks
- 4 cloves
- 10 black peppercorns
Combine water and sugar in a small saucepan over medium heat. Bring to a boil, stirring, until sugar dissolves.
Reduce heat and add cinnamon, cloves and peppercorns. Simmer for five minutes.
Remove from heat and let cool. Pour through sieve into a heat-safe bowl or jar. Discard solids.
Syrup can be stored in a covered container in the refrigerator for up to one month.
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together quickly in the food processor.
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely. The assertive flavors of cinnamon and allspice continue to develop as time passes, so make this bundt a few days ahead of the party and it will taste even better.
A Fall Wine Party (& a video!)
Fall entertaining tips, appetizer recipes and a delicious pumpkin hummus recipe.
A few weeks ago I threw this simple, fun Friday night wine party. Here in Austin, it was the first day of fall (read: the first day that the temps dropped below 90 degrees)… I invited some of my closest friends, served up some fall-inspired appetizers and (to keep things easy!) opened up a few boxes of Bota Box wines.
Here was my menu:
– Roasted Butternut Squash Crostini w/ Sage
– Assorted Cheese Platter
– Pumpkin Hummus (recipe below)
I roasted cubes of butternut squash and topped them onto crostini with lemon ricotta and fried sage. This is my go-to fall appetizer. It’s also a wonderful starter before your Thanksgiving dinner.
I LOVE assembling pretty cheese boards. This time, I went with a combination of blue cheese, white cheddar slices, goat cheese, and a few others that looked great at the cheese counter that day. I filled the platter with grapes, rosemary crackers, and cranberry-hazelnut crackers. I also made pumpkin hummus, which is great because it can be made well in advance.
I decorated with a few pumpkins and had Jack string some lights from the tree.
If you come to my house often, then you know that I usually have a Bota Box in my fridge – their packaging makes it possible to store wine for a really long time, so I find it super convenient. For a party, it’s a great solution because you don’t have to mess around with tons of empty bottles, and it’s also very affordable.
Get the recipe for my Pumpkin Hummus below!
All in all, it was a fun evening with friends, although little anxious Annie didn’t know what to make of it all. She hung back by the door waiting for snacks to fall on the ground.