Pumpkin Season Begins

There's something kind of perfect about pumpkin. Not only is it good for you (it is, for serious), when paired with the classic spices of cinnamon, nutmeg and cloves, it immediately evokes this feeling of warmth, familiarity and family. It might solely be an American thing because the traditional pumpkin pie is mandatory at Thanksgiving dinner every November, every year, without fail. Pumpkin then becomes this symbol of tradition and comfort. That flush of happiness that pumpkin flavors provoke is genuine and impossible to manufacture. It's home.

Therefore, I'm always eager to get going on the pumpkin train when fall rolls around. August is always a little too soon (the summer clings on!), September is good but October is GREAT. November, of course, is virtually Pumpkin Month, what with Thanksgiving and all. Last year I had great plans and then fell short on nearly all of them. I ended up only making pumpkin chocolate chip muffins and a pumpkin bread that wasn't fantastic (so it never got posted). This year, I am not falling down on the job. I have at least three more pumpkin-centric recipes that I WILL be making over the next two months. But first, there is bread pudding:

I think I can safely put bread pudding up there as one of my favorite things ever. I've made three different kinds now and each one has been delish. I found this recipe on Epicurious.com and adapted it for individual servings (the original is for an 11x7 pan) and, again, I used the plain hoagie bread instead of the "egg bread" that's called for. The beauty of bread pudding seems to be how versatile it is. I'm sure an egg bread such as Challah would have been just as good. I also played it safe because I was changing up the recipe and baked the ramekins in a water bath, lowered the temperature and cut the bake time virtually in half. Smaller portions bake faster and all. The water bath may be unnecessary so exclude at your own risk!


Then there's the caramel sauce that goes along. I'll admit this seemed a little unnecessary once you taste the finished product. Pumpkin is a strong enough flavor with it's spices to stand on its own; you don't need caramel taking anything away from that perfect combination. Unless you're a stickler for decoration, I'd skip it. It looks like it enhances the dish, but it doesn't really. A dollop of whipped cream is all you need to go with pumpkin goodness. I'm seriously beginning to love the consistency of bread pudding and this one came out lovely!


PUMPKIN BREAD PUDDING
Adapted from Bon Appétit

Makes about 8-9 individual ramekins

2 cups half and half

1 15-ounce can pure pumpkin

1 cup (packed) plus 2 tablespoons dark brown sugar

2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes bread (about 10-ounces)

Optional Caramel Sauce

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream

For bread pudding: Preheat oven to 330°F.

Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Let stand 15 minutes.

Transfer mixture to 8 ramekins. Set in a large pan and fill halfway up ramekins with boiling water. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 20 minutes.

Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Serve warm with a dollop of whipped cream and drizzle with caramel sauce.

Peppermint Mania

Ever since Williams-Sonoma came out with their Peppermint Bark, we've gotten it one way or another at Christmas time. This year, I waffled on ordering it online ($30 for chocolate?? But I'm poor!) I procrastinated and then it wasn't an option. So I attempted to make it myself. I should have known from the word go that this wasn't the same.

First, the chocolate layer has a cream in it which is automatically going to keep it from forming solid. It's more of a very thick ganache. It's not easy to cut but it's bark and it's supposed to be roughly broken up so that's okay.

Second, I realized as I reached into my cabinet for the peppermint flavoring - oh God, it's not extract. I had peppermint OIL. Did a little research online quickly and found a guessimate that to substitute oil for extract, you should use around 1/4 of what is called for. I was very conservative with the flavoring (you can always add more but once it's in there and too much, it's ruined). If you're using oil as well, it will make a strange looking consistency (you know, oily) but it tastes fine. Just taste as you go along. Peppermint oil has a stronger, cooler, more crisp taste to it so use carefully.

Once it was finished, I took a step back to evaluate and I was kind of disappointed. I let everyone try it and they liked it a lot and it tastes fine but it's just not Williams-Sonoma's peppermint bark. Still, it was well liked so I'm chalking it up to a moderate success for that alone. :)


LAYERED PEPPERMINT CRUNCH BARK
Source: Bon Appétit

• 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
• 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 tablespoons whipping cream
• 1/8 teaspoon peppermint oil (add more to taste)

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.