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Pumpkin Pie

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FOOD
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.
NEWS
October 31, 1988 | Daily News Wire Services
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.
NEWS
November 22, 1994 | by Marc Meltzer, Daily News Staff Writer
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.
NEWS
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.
NEWS
November 25, 2004 | By Alison A. Trotta
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.
NEWS
November 23, 2006 | By Terez Rose
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.
ENTERTAINMENT
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.
FOOD
November 17, 1993 | Daily News Wire Services
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)
NEWS
November 22, 2005 | By MARCIANNE WATERS
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)
FOOD
November 3, 1999 | by Natalie Haughton Los Angeles Daily News
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.
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ARTICLES BY DATE
NEWS
December 15, 2014 | By Virginia A. Smith, Inquirer Staff Writer
Valerie Erwin started cooking at age 8, absorbing Southern traditions from family, especially a mother raised in Charleston, S.C., and a father from Savannah, Ga. And though her culinary repertoire grew in variety and sophistication over the decades, that early Southern influence is with her still. In 2003, Erwin became owner/chef of Geechee Girl Rice Cafe, originally in Germantown, now in Mount Airy. The name refers to the wildly diverse culture that grew up around West African slaves on rice plantations along the southeastern Atlantic coastline.
NEWS
October 10, 2014 | BY NOELLE CARTER, Los Angeles Times
IT'S OFFICIALLY fall. And for many, the seasonal change has nothing to do with the weather or a date on the calendar. Fall arrives when Starbucks is once again offering Pumpkin Spice Latte. Never mind that the iconic latte doesn't contain any pumpkin. The signature flavoring is all in the spice blend. And it works. Starbucks has sold more than 200 million of the drinks since its introduction in 2003. The exact blend varies. Cinnamon. Nutmeg. Ginger. Allspice. Perhaps a little clove.
NEWS
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.
NEWS
August 30, 2013
IT'S NO longer good enough to make a beer that tastes, crazily enough, like pumpkin pie. Heck, even "imperial" pumpkin beer, whose higher alcohol content offers a decent buzz with dessert, is beginning to blend into the background. No, if you really want to grab the attention of fickle beer drinkers, you've got to come up with something like the new one from Kutztown's Saucony Creek Brewery. Its tongue-twisting Captain Pumpkin's Maple Mistress Ale is an imperial pumpkin (9.5 percent alcohol)
ENTERTAINMENT
November 29, 2012 | By Helena Oliviero, ATLANTA JOURNAL-CONSTITUTION
For years, LaTisha Styles gained weight every holiday season, as much as 10 pounds. From office parties to holiday parties to her kitchen at home, sweet and savory temptations were a constant of the season: the chocolates, pies, macaroni and cheese. "I am in charge of the sweet potato pie and we had a few in the house, and honestly, one year, I went through a half a pie cutting and slicing a little taste here and there," Styles said. In a pattern familiar to many Americans, year after year, Styles expanded her waistline during the last couple of months of the year.
NEWS
November 29, 2012
Taken from a reference in The Magician's Nephew , Easy Nougat is perfect for the holidays, according to author Dinah Bucholz, and makes 3 dozen candies. 4 tablespoons butter, at room temperature 3 cups confectioners' sugar 1 teaspoon pure vanilla extract 1/4 cup light corn syrup 1/2 cup marshmallow creme 1/2 cup nonfat milk powder 1 pound bittersweet chocolate, broke into pieces, or chocolate coating pieces 1. Combine all ingredients except the chocolate in a large mixing bowl.
ENTERTAINMENT
September 14, 2012
Special Events 7 Fingers: Sequence 8 Innovative performance company from Montreal. Closes 9/23. Merriam Theater, 250 S. Broad St.; 215-893-1999. 7doigts.com. $20-$55. Barstool Blackout Tour Blacklight party featuring laser lights, fog & dance music. Electric Factory, 421 N. Seventh St. www.barstoolu.com . $35. 9/14. 9 pm. Beer Fest at the Ball Park Over 25 craft breweries, live music, food & over 50 beers. Citizens Bank Park, N. Pattison Ave.; 215-463-1000. $20-$50. 9/15.
NEWS
August 17, 2012
NORMALLY I don't get around to writing about pumpkin beer till just about the time the Phillies collapse in the playoffs. Something about the brisk air of the changing season brings out the worst in the home team and the best in those spiced amber ales. Well, the Phils expedited matters this season, and so it seems did America's breweries. It's only mid-August, and local shelves are already filled with once-a-year pumpkin brews. This early arrival has caused consternation in some circles.
NEWS
November 27, 2009 | By CHRISTINE FLOWERS
FROM a "giving thanks" standpoint, this year's definitely been a mixed bag. While there have been some major reasons to genuflect in gratitude, I've also felt a bit like Job on more than one occasion. So instead of providing you with a cherry-picked list of things I'm happy about, I've decided to present my pumpkin pie of appreciation with a side serving of regret. After all, the sweet sometimes tastes better when leavened by the bitter. SEPTA: I regret that the leadership of TWU Local 234 decided that the generous package offered to them by management wasn't sufficient, and decided to hold the innocent commuters of this city hostage while they pitched a municipal hissy fit. And I'm especially grateful that the strike is over so I don't have to see Willie Brown's smug mug on the front page of the local papers or read self-serving interviews with him in the weeklies.
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