November 15, 2007
If you order pumpkin pie at Continental Mid-town, you won't get a hunk of shimmering, brown-orange pie set in a flaky crust. Kate Honeyman, pastry chef for Buddakan and Continental Mid-town, says she and her staff wanted to create something seasonal. Someone came up with pumpkin creme brulee. "The flavor was great," Honeyman said. "But then we asked how can we do it differently?" The finished dessert is a pumpkin custard piped into cinnamon pizzelle cones and topped with vanilla whipped cream.
October 31, 1988 |
If you could take any job in the world, it should be programming cable's offbeat Nick at Night channel - the face the Nickelodeon cable channel takes on after the sun goes down. Take tonight, for example. It's Halloween Night, and Nick at Nite will be presenting, between 8 and 10 p.m., "freaky" Halloween episodes of the classic series "Mr. Ed," "The Patty Duke Show," "My Three Sons" and "The Donna Reed Show. " Forget the parties. Camp in front of your TV set eating pumpkin pie and getting hilariously scared out of your wits watching Nick.
November 22, 1994 |
Representatives of 90 community organizations from all over the city will get 750 baskets of Thanksgiving turkey as part of yesterday's 11th annual Korean-American African-American Turkey Basket Give-Away at Reading Terminal Market. The Greater Philadelphia Urban Affairs Coalition, the Korean-American business community and Citizens for Progress helped raise more than $20 a basket for the event. The baskets go to a diverse group of ethnic families to foster good community relations, said Robin Robinowitz, spokeswoman for the Urban Affairs Coalition.
September 20, 2013
AH, FALL: Time once again to rake the leaves, pull out the flannel and petition Starbucks for a vegan Pumpkin Spice Latte. Yes, this is a thing: Apparently the base syrup has condensed milk - never a secret, but suddenly, in its 10th year, the seasonal beverage has its own change.org petition. Will it spur Starbucks to change the recipe? Hey, who knows? The company did just that last year when people learned that the red coloring in one of its strawberry drinks was made from crushed bugs.
November 25, 2004 |
Thanksgiving dinner has always been an important event in my family. While there have been many Thanksgiving "disasters" - including the time my aunt forgot to defrost the pumpkin pie and then tried to microwave it, creating pumpkin-pie soup - it is always a special time. Granted, the dinner has not always occurred under ideal circumstances, but it was always an adventure - mostly because my grandmother insisted on running the air conditioner. One year she opened her front door because the air conditioner was not making the house sufficiently cold; everyone else sat around the dinner table wearing a coat, a hat and gloves.
November 23, 2006 |
Thanksgiving, when you get down to it, is all about tradition. Year after year, we seek out (or avoid) family and familiar recipes, pull out Grandma's china, and strive to create the same meal we've had every year. Turkey, stuffing, mashed potatoes, cranberry sauce and pumpkin pie - overeating, too, is part of the tradition. The variables quickly change, however, when you're 6,000 miles from family, unable to return home for the holidays. Then, homesickness is what cramps your stomach.
November 23, 2008
If you want to drink thematically for the holiday, few wines have roots as deep in American history as Madeira. In fact, it wasn't long after that first Thanksgiving meal that Madeira became the predominant wine in the colonies after British regulations in the late 17th century made European wines prohibitively expensive. The "cooked" fortified wine from the Portuguese-held islands west of Morocco, known for its distinctive harmony of sweetness and acidity, was considered an African product.
November 17, 1993 |
Even die-hard pumpkin pie fans will love this fluffy twist on the classic fall pie. Cream cheese gives it a tangy cheesecake flavor, with all the traditional pumpkin pie spices. Top each serving with rum-flavored whipped cream. PUMPKIN MOUSSE PIE 10 ounces cream cheese, softened 1/2 cup sugar 1/2 cup packed brown sugar 2 eggs 16-ounce can pumpkin 2 tablespoons milk, half-and-half or light cream 1 tablespoon rum 1 teaspoon ground cinnamon 1 teaspoon vanilla 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon finely shredded orange peel 1/2 teaspoon lemon juice 1 recipe Ginger Crust (recipe below)
November 22, 2005 |
THIS IS THE time of year we turn to our traditions. Of course, that should mean Thanksgiving traditions at this time of year - although when I look around, I wonder if I've had a dissociative episode and completely missed November, waking up on that 12th day of Christmas. (I swear I saw 10 lords a-leaping at the drug store last week). But that's a story for another time. When I was a kid, our Thanksgiving tradition was similar to most. A big meal of turkey, sweet potatoes, cranberry sauce and pumpkin pie (of course, as an Italian family, we had a pot of meatballs on the stove just in case)
November 3, 1999 |
There's plenty of good eating in store beyond pumpkin pie. Possibilities range from soups and butters to breads, pancakes, stuffings - even entrees - pies, desserts and more. In "The Great Little Pumpkin Cookbook," by Michael Krondl (CelestialArts; $5.95), you'll find interesting innovations, such as a pumpkin stuffed with layers of chicken, chiles and tortillas and then baked; or Pumpkin Tamales With Smoky Tomato Salsa; Pumpkin Stuffed Ravioli With Pumpkin Seed Cream; Savory Italian Rice, Spinach and Pumpkin Torte; Farfalle With Pumpkin and Pecorino Cheese; Indian Pumpkin Fritters; Pumpkin Spanakopita; Catalan Pork, Bean and Pumpkin Stew; Pumpkin Blintzes with Caramelized Ginger; and a wealth of other creations using the golden orb in one form or another.