Harvest salad! Bringing on all those gorgeous colors… Tuscan and curly kale with purple cabbage, quinoa, pomegranate seeds, Israeli couscous and steamed pumpkin. I topped mine with a bit of Bragg’s live foods liquid aminos and a drizzle of balsamic glaze.
2 stalks of Tuscan kale (washed and ripped into bite size pieces)
2 stalks of curly kale (washed and ripped into bite size pieces)
2 cups purple cabbage (shredded)
1/3 cup tri colored quinoa (cooked)
1/3 cup Israeli couscous (cooked)
2 cups pumpkin (cubes and steamed)
1/2 cup pomegranate seeds
The silkiest pumpkin pie you will ever eat. That bit of bourbon gives it a sultry edge – helping cut through the sweetness and highlight caramelly nutmeg flavors. This is not your Grandma’s pumpkin pie…
Store bought piecrust (or if you are feeling extra zealous –> pie crust recipe)
2 (15oz) cans of pumpkin puree
1 cup brown sugar + 1 tbsp extra for crust
¼ cup white sugar
½ tsp salt
4 tbsp unsalted butter (melted)
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup sour cream
2 egg yolks
2 tbsp Bourbon
1 tsp vanilla extract
-Oven 350 degrees F.
-Bake piecrust first. Make a few slits in the middle of the pie dish, so the crust doesn’t bubble when baking. Follow making instructions for store bought pie crust.
-Sprinkle the bottom of the pie crust with 1 tbsp of brown sugar. This will turn into a sweet nougaty layer when is bakes with the pumpkin filling.
-In a food prossecor, blend all ingredients together until smooth.
-Pour the bourbon pumpkin pie mixture into the cooled pie crust. Bake until edges are firm but center still jiggles slightly, about 45 minutes. Don’t overbake or the pie will start to crack on top.
-Let pie cool before serving
For added excitement top with…
Bourbon Whipped Cream
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
* Beat with an electric mixer until soft peaks form
Combine all ingredients into a cocktail shaker with ice. Shake and strain into a glass with ice. Garnish with apple slices and a pinch of cinnamon.
-Roasted Pecan Syrup-
1/2 cup classic gum syrup
1/2 cup roasted pecans
Blend both ingredients in a blender until smooth. Scoop into a mini sifter and use the back of a spoon to push the syrup through. Add 1 Tbsp of the creamy roasted pecan syrup to your drink. Put the rest of the syrup in the fridge for later. Discard the nut paste or keep it for toast in the morning 😉
*Gum syrup is a rich simple syrup (2:1 sugar:water) combined with gum Arabic, an all-natural resin harvested from the Acacia tree. The gum, which is comprised primarily of fiber and protein, acts as an emulsifier in the syrup and ultimately in your cocktail.