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What Pumpkin Recipes Have You Been Craving All Year Long?

by on ‎10-19-2012 04:47 PM

Hello, foodies…

 

Whew! It's been a busy month. In fact, I'm blogging to you from Cary, North Carolina. I have a book signing here tonight and had another one yesterday in my hometown of Charlotte. (Lucky for me, I had some time to stop and see my mom!) I'm incredibly humbled by how many of you are coming out to say hello. I even met a woman yesterday who drove five hours from Georgia to meet me. Thank you all for your continued support of the show and my comfort food cookbook. None of this would be possible without you.

 

Our next stop is Houston, Texas on October 29. I hope to see lots of our Western foodies there!

 

We've come to my favorite part of Harvest Food Month on In the Kitchen with David. It's pumpkin week! So what are we making this Sunday? My pumpkin Beignets.

 

Pumpkin Beignets

 

Pumpkin Beignets

 

This recipe is prepared with the 8-qt stockpot from the Technique 10-Piece Hard Anodized Dishwasher Safe Set (K36575).

 

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

 

2-3/4 cups all-purpose flour

2 Tbsp baking powder

3/4 tsp kosher salt

1/2 cup sugar

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground allspice

1/4 tsp ground ginger

1 egg

1 cup milk

1-1/8 cup pumpkin puree

1-1/2 tsp vanilla

Oil (for frying)

Confectioners' sugar (optional garnish)

 

Directions:

 

Preheat a deep fryer (or large stockpot filled with oil) to 365°F.

 

Whisk together the flour, baking powder, salt, sugar, cinnamon, nutmeg, allspice, and ginger in a medium-size bowl. Set aside.

 

Whisk together the egg, milk, pumpkin puree, and vanilla in a medium-size bowl until well-mixed. Pour the wet ingredients in with the dry and stir until the ingredients are fully combined and a thick batter forms.

 

Use a Tbsp to drop several dots of batter into the hot oil. Fry the beignets, turning 2 or 3 times, until golden brown and puffy, about 5–7 minutes. Move the beignets to a paper towel-lined plate.

 

Dust with confectioners' sugar, if desired, and serve hot.

 

This is the first time we've made beignets on In the Kitchen with David. And, you may be wondering what a beignet is. (Especially if you're a Yankee!) Well, beignets are crispy, crunchy, doughnut-like pastries that originated in the South…specifically New Orleans. Beignets inspired today's doughnuts as we know and love them. And, the ingredient-list is virtually the same: flour, yeast, milk, egg, salt, water, and sugar. In cafés throughout the Big Easy, when you order beignets, you'll get them in a brown paper bag and dusted with confectioners' sugar. When you make these beignets at home, consider serving them New Orleans style. Everyone gets their own bag! Your family will love them…especially since we've infused the flavor of pumpkin and fall into every bite.

 

So, cooking with pumpkin is certainly one way to celebrate pumpkin week. Decorating with pumpkins is another! I've been known to decorate a porch or two in my day, but my friend Jill Bauer has some really creative decorating ideas…as well as a recipe of her own.

 


 

Take a look at this (and tell me your mouth's not watering!) 

 

Extreme Caramel Apple Crisp

 

That's an Extreme Caramel Apple Crisp.

 

Chocolate Sandwich Cookie Cake




And that? It's a Chocolate Sandwich Cookie Cake.

 

Both recipes are from our friend Mr. Food! He's back this Sunday with one of two Cookbook Corner titles…Sinful Sweets and Tasty Treats (F09855), which has more than 150 recipes and promises to leave no sweet tooth disappointed. The second title is from Marlene Koch…who just so happened to be this week's guest for Thursday's Facebook Chat! She's here with her best-selling sequel, Eat More of What You Love (F09645) with 200 recipes that are low in sugar, fat, and calories, but BIG on flavor.


 

The blog question today focuses on…you guessed it…pumpkin! What pumpkin recipes have you been craving all year long? Is it that classic pumpkin pie, pumpkin bread, or maybe pumpkin ice cream? I can't wait to make my pumpkin risotto again. It's just delicious…and it's Wednesday's recipe! See you this Sunday at Noon ET foodies. Mary's joining us from the pumpkin patch at Linvilla Orchards!

 

Keep it flavorful!

David

 

P.S. At the FOOD & WINE Classic in Aspen, we had a blind wine tasting at our booth. And, our friends at Vintage Wine Estates compiled the list of favorites, as voted by your fellow foodies. And, this Sunday, we're offering the collection for the first time! If you have any wine-lovers on your gift list, this is the set to order. But don't forget to treat yourself!