Pumped Up for Pumpkin

As Fall sets in and the leaves begin to change colors, the chilly weather signals one thing: really really really cold weather is coming. In a gloomy and sometimes arctic region like New England, it is necessary to find the bright spots that accompany the arrival of Fall. For us foodies, that would be apple picking, the abundance of certain root vegetables, and of course, our favorite group of foods: winter squash. If you can recall, we once packed a stuffing into a pumpkin, baked it until it was soft, and then took a trip to food heaven as we enjoyed one of the best meals ever (Happiness in a Pumpkin). Marnina jokes that I am so much in love with squash, especially butternut and buttercup, that I should have her engagement ring resized so that it can be given to a squash. 

We have recently gone on a pumpkin craze, and we would like to share two recipes that have been indulgent but still relatively healthy due to pumpkin’s nutritional content. For dinner on Friday night we made a dairy-free pumpkin custard, a light dessert that takes like pumpkin pie filling. Then, for Sunday morning brunch, we cooked up a baked pumpkin french toast dish that was off the charts good. While we enjoyed the smell of our apartment during the cooking process of both of these dishes, we REALLY enjoyed the buttery pumpkin sweetness that infused our custard and french toast.

Blintz Soufflé…and Added Fiber

On numerous occasions, Marnina has declared that soufflés are her favorite food.  Soufflés combine some of her favorite aspects of food: a savory dish that is soft, easy to digest, has cinnamon (one of her favorite spices!), and is just fun to eat because of its multi-layered nature. The ingredients are almost always on-hand (who doesn’t stock their freezer full of cheese blintzes?!?), and the aroma that wafts out of the kitchen during the baking process is heavenly.  The soufflé is like an omelet on puffed-up steroids (PUN INTENDED 🙂 ); it has an egg base, and while the base provides the flavor, the beaten eggs provide the ‘lift’ during the cooking process.