I was drinking a cup of iced chai yesterday thinking that it would make a great creme brulee, and why not add pumpkin just because? I’ve made vanilla bean creme brulee before and it’s different than your average dessert but not hard. The creme part is a basic custard and the brulee is the crunchy caramelized sugar topping. Bonus points for the make ahead factor, the custards are fine in the fridge for a day or so. Add the sugar and toast it right before serving, the secret is to get the sugar to caramelize without heating up the custard. The best past of a creme brulee is cracking the sugar crust!
You probably know that autumn is a busy time of year. The overflowing garden and orchards are keeping us all busy with canning, pickling, freezing, fermenting, you name it.
We stopped buying bread and pasta. Both of those are foods we tend to over eat so it seemed like a good idea. But life without bread is sad so I had to find some alternatives. With a full time job, a blog, a farm and a baby I rarely have time for hours of kneading and rising.
Back in July I shared a recipe for a Black Raspberry Fool made with sweet berries and cream, at the time I though “I should make this with pumpkin”. Which is actually a pretty common theme in my head. This is a spin-off of that recipe. It replaces yogurt with cream cheese and raspberry with pumpkin for a slightly heavier creamy dessert.
I found a delightful looking recipe for Bacon & Corn Risotto and I knew it was the perfect use for the bag of Arborio rice I had in the cabinet. But I didn’t have corn or even bacon. But I did have zucchini, a bubbling pot of chicken stock (from our chickens!) and a bowl of homemade mascarpone.
Don’t be scared! Risotto really isn’t that bad, just takes a while.