Know how you can tell for sure that fall has arrived?
Cooler temperatures? Falling leaves? Football? Nah.
It's when you see Pumpkin Spice Everything taking over the world - showing up in the form of anything from lattes and liqueurs, to pancakes and pies, to cookies and cheesecakes.
Far be it from me not to play along, so when these decadent pumpkin custards caught my eye, I thought they looked too good not to share.
In this week's recipe from the folks at Nielsen-Massey, the sweet and woody notes of pure Mexican vanilla extract pair with a blend of cinnamon, nutmeg and cloves in individual custards that are spiked with Irish cream liqueur and topped with a crunchy maple pecan crunch dusted with a kiss of cayenne.
And since you make these in single-size servings, you don't have to share a single bite.
You're welcome.
Or if you're not into baking your own pumpkin treats, the artisanal Dancing Deer Baking Company makes awesome Pumpkin Spice and Caramel Apple Dessert Bites - delicious mini-treats bursting with flavor but not calories. There are less than 200 per serving, which isn't bad for dessert. I sampled one myself and was pretty impressed.
The company also makes seasonal Pumpkin Spice Shortbread Cookies, Pumpkin Spice Pancake & Waffle Mix and Apple Pie Rounds Shortbread Cookies. You can check them out - and order some for delivery - at www.dancingdeer.com.
Now who can hook me up with my all-time favorite pumpkin treat, a to-die-for moist pumpkin roll stuffed with a rich, fluffy cream cheese filling? I'm in need, people!
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Another mouthwatering food event is on tap Oct. 30 when Stonewall Resort teams up with Elkins-based Big Timber Brewing to host a Gourmet Beer Dinner at the resort near Weston.
Guests that evening will be treated to an opening reception offering appetizers and a "welcome beer" in a souvenir glass, followed by a four-course dinner featuring dishes specially paired with additional local craft beers. The menu includes:
n A lobster salad slider with blood orange mayonnaise and lettuce on a pretzel bun, paired with Big Timber Blonde Ale.
n Butternut squash soup with smoked pork belly, caramelized squash, pumpkin seeds and crisp sage leaves, paired with Big Timber Forest Fest, an Oktoberfest/Märzen-style beer.
n Roasted duck breast and leg confit with potato and ale-braised red cabbage, paired with Big Timber Pale Ale.
n Dark chocolate ganache tart with cappuccino mousse, citrus Anglaise and cookie crunch, paired with Big Timber Porter.
Stonewall Executive Chef Tim White and Big Timber brewer and company president Matt Kwasniewski will both be on hand to guide guests through each food course and beer pairing.
The "Big Timber, Big Flavor" event package for two, which includes entry to the culinary event and overnight accommodations in the lakeside lodge, is $199. Availability is limited, so guests are urged to make reservations soon by calling (304) 269-7400 or visiting www.stonewallresort.com.
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And now, the final word on biscuits. At least for a while.
South Charleston champion baker Homer Cobb has made good on his promise to share his recipe for the Savory Sausage Cheddar Drop Biscuits that won top honors at last month's West Virginia Biscuit Bake-Off in Marlinton.
There were some strong entries in the competition's savory category, but Homer's creation had contest judges begging for more.
I can't wait to make these myself, and will even follow Homer's brand preferences noted in parenthesis. These are so worth re-creating exactly as they should be!
Steven Keith writes a weekly food column for the Charleston Gazette-Mail. He can be reached at 304-380-6096 or by e-mail at dailymailfoodguy@aol.com. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" and read his blog at http://blogs.charlestondailymail/foodguy.
Pumpkin Spice Custards
Serves 8
1 ½ cups half-and-half
2 Tbsp. Irish cream liqueur
4 large eggs, lightly whisked
2/3 cup packed light brown sugar
2 tsp. pure Mexican vanilla extract
1 ½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. ground cloves
¼ tsp. salt
1 (15-oz.) can 100% pure pumpkin
Preheat oven to 325 degrees. Place 8 (6-oz.) ramekins onto a rimmed baking sheet and set aside.
In a small saucepan over medium-low heat, add half-and-half and liqueur. Heat and stir, just until mixture is warmed, then remove from heat.
In a large bowl, add eggs, sugar, vanilla, cinnamon, nutmeg, cloves and salt, then whisk until well combined. Add pumpkin and whisk until incorporated. Slowly pour heated half-and-half mixture into pumpkin mixture and whisk continuously until combined.
Pour custard mixture into ramekins. Place in oven, then carefully pour warm water into sheet pan, so custards are surrounded and water is about ¾-inch deep. Bake until done, about 40-45 minutes.
Remove ramekins from pan, cool completely on wire rack and place in refrigerator to chill.
Maple Pecan Crunch
¼ cup pure maple syrup
½ tsp. pure Mexican vanilla extract
1/8 tsp. cayenne pepper
1 cup pecans, chopped
coarse salt (garnish)
Line a rimmed baking sheet with parchment paper and set aside. In a small bowl, add syrup, vanilla and cayenne pepper. Whisk to combine and set aside.
Lightly coat a large skillet with cooking spray and place over medium heat. Add nuts to skillet and toast until golden brown, about 2-3 minutes, stirring occasionally. Carefully pour syrup mixture over nuts, cook and stir until nuts are coated.
Remove from heat and place nut mixture evenly onto prepared baking sheet and cool.
Before serving, top cool custards with crunch topping and a pinch of coarse salt.
Savory Sausage Cheddar Drop Biscuits
2 ¾ cups self-rising flour (Hudson Cream)
½ tsp. baking powder
¼ stick butter, grated (Land o' Lakes)
6 sausage patties, browned and chopped into small pieces, then blotted with paper towel (Steve Evans)
2 cups shredded cheddar cheese (Kraft)
1 ½ cups whole buttermilk (Broughton)
1 tsp. garlic powder
Preheat oven to 450 degrees. Mix flour, baking powder, garlic and butter with hands until butter is evenly distributed.
Add cheese and sausage, then buttermilk, and mix until a dough ball is formed.
Grease a baking sheet with melted butter and drop biscuit mix onto pan with a spoon or small ice cream scoop. Bake for 10-12 minutes.
Remove from oven and drizzle melted butter over the tops of each biscuit. ENJOY!
Recipe courtesy of Homer Cobb.