Hey, it’s finally Halloween again! October-November is like the best time of the year, first it’s Halloween and then Thanksgiving. I’m in nyc and will join the big parade that starts at Canal Street and goes along 6th Ave every year. As a neon glowing jellyfish:). But first I will make these amazing pumpkin pie pancakes, Elisabeth made them a few days ago when we shot this post at the studio in Stockholm and I promise they are delicious! /Susanna
Pumpkin pie pancakes with chia marmalade and cinnamon cream
4 servings
- 2 eggs
- 180 g flour
- 1¾ cup / 4 dl milk
- ¾ cup / 1½ dl pumpkin pure, boiled och mixed (Butternut or Moscato)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground dried ginger
- ¼ teaspoon ground nutmeg
Whisk together the eggs, flour and half of the milk. Add the remaining milk, pumpkin pure and the other ingredients. Whisk until smooth. Let the batter cool for about 20 minutes in the fridge. Fry thin pancakes in butter, in a pan, on medium heat.
Chia marmalade
- 1¾ cup / 4 dl mixed berries, blueberries and blackberries
- 1 cup / 2 dl diced mangoes, frozen or fresh
- 2 tablespoons raw sugar
- ½ cup / 1 dl chia seeds
- 5 tablespoons water
Mix all the ingredients for the chia marmalade in a bowl or in a glass jar. Put plastic or a lid on and let stand in the refrigerator overnight.
Serve with
- whipped cream
- ground cinnamon
Orange and pistachio meringues
about 25-30 meringues
- 1 cup/ 2 dl egg whites
- 2 ¼ cup/ 4 ½ dl sugar
- 1 orange, finely grated zest
- 50 g dark chocolate 64-70%
- orange food color
- 5 tablespoons chopped pistachios
Pre heat the oven to 250˚F/120˚C.
Mix the egg whites and sugar in a stainless steel bowl. Put the bowl in a water bath and heat the meringue mixture to 136˚F/58˚C while whipping. Remove the bowl from the water bath and whisk with an electric mixer until it’s cooled. Add the orange zest. Melt the chocolate carefully in the microwave and turn it into the meringue so that it becomes marbled. Mix in a little orange food coloring. Place the meringues, using two spoons, on a baking tray with baking paper. Sprinkle with pistachios. Bake the meringues in the oven for 35-40 minutes, they should be a little chewy in the centre.
Pumpkin and orange ice cream
Pumpkin curd
- 5 tablespoons pumpkin pure
- 90 g sugar
- 100 g soft butter
- 2 egg yolks
- 1 orange, finely grated zest and juice
Whisk together the ingredients and simmer over medium heat until thickened. Pour the curd in a bowl directly, so that it does not become too hot in the bottom. Cool it and pour it into a piping bag.
Pumpkin and orange ice cream
- 1 vanilla pod
- 1¼ cup / 3 dl milk
- 1¼ cup / 3 dl heavy cream
- 6 egg yolks
- 180 g sugar
- ¾ cup / 1½ dl pumpkin pure
- 1 orange, finely grated zest and its juice
Serve with
- ground cinnamon
- maple syrup
Split the vanilla pod lengthways and scrape out the vanilla pod. Boil the milk and cream with the vanilla pod and seeds into a stainless steel saucepan. Whisk egg yolks and sugar fluffy. Pour the hot cream mixture over the yolks and pour everything back into the pan and stir. Simmer the mixture to 185˚F/85˚C or until it starts to thicken. Remove from the heat, it should not boil. Add the pumpkin puree and orange zest and juice. Pour into a bowl and let cool. Run it in the ice cream machine. Swirl the curd into the ice cream and sprinkle ground cinnamon over. Place in the freezer until ready to serve.
We used these pretty black bowls, that stays cool if you hold them under cold tap water before serving, for our ice cream. You can also write on them with chalk. From Finnish Magisso (magisso.com).
Pumpkin waffles with pumpkin and orange ice cream
Belgian waffles are baked in a Belgian waffle iron and get really fluffy and high, but it also works great to bake this in any other waffle iron.
12 servings
- 2 eggs
- 125 g butter
- ½ cup / 1,5 dl milk
- ½ cup / 1 dl water
- ¾ cup / 1 ½ dl pumpkin pure
- ¼ package dry yeast or 15 g yeast
- ½ teaspoon salt
- 4 ½ tablespoons sugar
- 2 teaspoon vanilla sugar
- 450 g flour
- 2 teaspoons ground cinnamon
- ½ teaspoon cardamom
- ½ teaspoon ginger
Break the eggs and separate the yolk from the egg white. Pour the egg whites in a clean, dry bowl and the yolks in a separate bowl. Melt the butter, add the milk, water, pumpkin puree and the butter and heat to 99˚F/37˚C. Crumble the yeast into a bowl and pour the liquid over. Whisk in the egg yolks, salt, sugar, vanilla sugar, flour and spices in the liquid. Stir until it becomes smooth. Whisk the egg whites and fold into the mixture let the batter rest for 20 minutes. Bake the waffles in a waffle iron. Brush the waffle iron with butter between baking the waffles.
Caramelized nuts
- 90 g sugar
- 1 cup / 2 dl mixed nuts, brazil nuts, pecan och walnuts
Melt the sugar to a light brown caramel in a pan. Add the nuts and pour onto a baking sheet. Let cool and chop coarsely.
Serve the waffles with ice cream, maple syrup and nuts.
