Catching up over Pumpkin

Oh for shame.  I’m publishing two recipes that use ingredients that are post-season.  If I hadn’t frozen so many cranberries and roasted, pureed and frozen so much pumpkin, I might have thought better of publishing these recipes.  However, I keep pulling out my laptop and opening up the recipes in Word, so why the hell not just put them on readyprepgo.com? Read more

Pumpkin Cranberry Baked French Toast

 

Nothing moves my morning along like the aroma of pumpkin pie mingling with my morning coffee. This breakfast takes no time to whip up the night before- I often do it while dinner is baking or sautéing. I’ve shortened the prep time even further by grinding the mix of spices in a batch so I just have to add a teaspoon of it. It’s basically “pumpkin pie spice.” The next morning, I stagger bleary-eyed downstairs and throw it in the cold oven and move on to the business of the morning. By the time the lunches are made, breakfast is ready. Read more

Pumpkin Pancakes

Adapted from Bon Appetit magazine November 2008

The snappy, cool breezes of fall put me in the mood for all things made with pumpkin. Pumpkin pie at Thanksgiving just isn’t enough for me. It took me two years to find a pumpkin pancake recipe that had the right texture and flavor. Read more

Cranberry Pumpkin Muffins

Adapted from Gourmet Magazine, November 2008
Makes about 18 standard-sized muffins

I make these from the first change of the leaves in the fall until the snowdrops bloom.   Read more

Kaddo Bourani

There’s a fantastic Afghan restaurant called Helmand’s with outlets in both Baltimore and San Francisco, fortunately for me.  While I’m sure there are other delicious items on the menu, everyone I know insists on ordering the sweet pumpkin with meat and yogurt sauces called Kaddo Bourani.  It’s simple to make, and surprisingly delicious given its few ingredients. Read more