Food & Drink Throughout the fall and winter, cooks, chefs and bakers love utilizing pumpkin pulp to prepare desserts. Some of the tastiest desserts include Pumpkin Torte, PumpkinSpiced Cupcakes with Cream Cheese Frosting, Pumpkin Gingerbread Trifle and Pumpkin Walnut Cheesecake. And, while this squash is an excellent dessert ingredient due to its natural sweetness, pumpkin can also be prepared in savoury dishes, soups, stews, casseroles andmore, all of which will pair extremely well with a variety of wines. Halloween pumpkin makes for a scary-looking Jack-o’-lantern. However, its watery, stringy pulp tastes bland, thus making this variety the least impressive for baking and cooking. This also holds true for white pumpkin. It is a fun carving-and-painting squash, but offers little to no culinary advantages. The Cinderella variety is bright red-orange with a somewhat flattened top and round shape. The custard-like pulp possesses natural richness and some sweetness. When hunting for a Cinderella pumpkin, tap on the skin. Listen for a fine woody tone. Avoid pumpkins with a wrinkled surface, cuts or bruises. Pumpkin can be stored at home for many weeks in a cool, well-ventilated place. To cut the pumpkin, begin with a big, sharp knife. Also have on hand two large bowls, one for the brains and one for the pulp. First, trim off the top and bottom so that the pumpkin will remain sturdy while you continue to cut. Once the ends are off, slice the pumpkin down the middle, cutting it in half. To do this, cut a straight line and then rotate the pumpkin before cutting another straight line until you’ve cut through the entire skin. Using a large spoon, scrape out the brains and place them in a bowl. Flip the hollowed pumpkin over, with the flat bottom facing upward. Starting at the top, carve off the skin moving from the top and working downward. Rotate the pumpkin and continue to carve off the skin. Cut the pulp into quarters and then smaller slices. Finally, cube the slices. Remember that the larger the cubes, the longer it takes for the pulp to cook. Pumpkin, in general, is low in saturated fat and low in cholesterol and sodium. It is an excellent source of vitamin E (Alpha Tocopherol), thiamin, niacin, vitamin B6, Folate, iron, magnesium and phosphorus. And, most important for many of us, this squash is also a sufficient source of fibre, along with vitamin A, vitamin C, riboflavin, potassium, copper and manganese. Pumpkin seeds are also nutritious! They contain heart-healthy magnesium, immune- and prostate-supporting zinc. With omega-3 fatty acids and, therefore, anti-inflammatory qualities, pumpkin seeds are also beneficial to the brain and body. To make the most delicious pumpkin seeds, toss the clean seeds with about one tablespoon of melted butter. Season the seeds with garlic powder, cayenne pepper, seasoning salt and Cajun seasoning to taste. Toss the seeds to coat with seasoning. Spread the seeds in a singer layer on a baking sheet sprayed with non-stick cooking spray. Roast the seeds for about 45 minutes at 300° F or until golden, turning occasionally. Cinderella pumpkin offers natural sweetness and, therefore, is going to require a wine accompaniment with some natural sweetness as well. Too many people turn up their noses at sweet wines, remembering products such as Baby Duck. But well-made white wines with just a smidgen of natural sweetness also possess excellent acidity that immediately cleans the palate. This reduces and sometimes even eliminates any overbearing sweetness in the partnership. My favourite pumpkin savoury dishes include: • Pumpkin Beef and Black Bean Chili garnished with Plain Greek Yogurt • Pumpkin Cannelloni with Sage Brown Butter Sauce • Thai Pumpkin Soup with Lemon Grass, Ginger and Galangal • Curried Pumpkin and Peas • Pumpkin and Cauliflower Casserole • Pumpkin, Basil, Goat Cheese and Fig Tart All of the above dishes will partner well with an off-dry Riesling or off-dry Gewurztraminer. Here is one of my favourite, savoury pumpkin recipes. by Shari Darling For more information on wine and food, go to www.sharidarling.com Pumpkin Risotto 58 | www.snowbirds.org
RkJQdWJsaXNoZXIy MzMzNzMx