I suppose being born in November has everything to do with it. I love all things pumpkin!
There has never been a time when I didn’t dread the end of summer. A twelve week break from the schedule, being out of the routine of driving back and forth to school and dance, day trips, longer days, the warmth of the sun, flip flops, happy hour on the patio as our dogs roam freely in our yard are a few of my many highlights. But then something magical happens when I turn the calendar and land in September. A sudden urge for a new pair of shoes reminds me it’s back to school. A few short weeks roll by and it’s October and the official start of pumpkin season. The leaves slowly change color into an autumnal canopy of reds, yellow, green and golds.
We happen to live in a beautiful area of New Jersey whereby people come from all over to experience the foliage. It is not unusual for folks to be seen collecting fallen leaves perhaps to stuff in an envelope and mail off to friends and relatives to share in the glory. Cruising along the local country roads mimics the sensation of driving through a painting.
Over the past several years there seems to be an increasing popularity in all things pumpkin. Bring on the pumpkin coffee, hand lotion, pancakes, muffins and of course, beer! Many craft breweries have jumped on the pumpkin bandwagon and my husband and I are always seeking out new brews each year. It’s always fun to see what’s on draft at our local breweries and pubs. We seem to be partial to Schlafly Pumpkin Ale and Brooklyn Brewery’s Post Road Pumpkin Ale but are certainly open to suggestions. Straight out of the tap is the most delicious way to imbibe beer but when drinking at home, there’s an added bonus. Before pouring, we garnish the rim of the glass with a sugar and spice mixture similar to what is done with salt on a margarita. It starts the party on the first sip and enhances the flavors on the beer.
It’s very simple:
In a shallow bowl mix together 1/4 cup of brown sugar, 1/8 cup of sugar and 1/2 teaspoon of pumpkin pie spice.
In another small bowl, fill with about 1/2” of water. Turn your beer glass upside down to moisten the rim and dip into the sugar and spice mixture. Slowly fill your glass with pumpkin beer. Delish!
It truly would not be fall if I didn’t make Harvest Loaf at least three times a season. I don’t know where she got this recipe, but my sister’s friend Jan passed this along to us thirty years ago and we have been making it ever since. It’s perfect for breakfast, an afternoon snack or even dessert. My sister Kerry is a nurse and there is always one day dedicated in her hospital whereby all of her coworkers bring in their favorite pumpkin treat to share. Jan’s Harvest Loaf is an annual favorite! The recipe calls for a standard loaf pan which I use for my family. But it also makes three little loaf pans, perfect for gift giving and it also gives the option for a nut free version.
Jan’s Harvest Loaf
Pre-heat oven to 325 degrees
Grease pan. Bake for approximately 45-50 minutes. *Ovens vary so set your timer for less time and check with a toothpick which will come out clean and dry when done.
1 3/4 cups of flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
1/2 cup butter, softened
1 cup sugar
2 eggs, room temperature
3/4 cup canned pumpkin
3/4 cup semi sweet or dark chocolate morsels. I also use half chocolate and half butterscotch.
3/4 cup chopped walnuts or pecans
In a large bowl: flour, baking soda, cinnamon, salt, nutmeg, ginger and ground cloves.
Cream butter in another bowl, add sugar and beat until fluffy.
Blend eggs and beat well with mixer on low speed then add to the butter and sugar bowl. Add dry ingredients, alternating with pumpkin. Begin and end with dry ingredients. Stir in morsels and nuts. Let stand before slicing.
Pairs nicely with a hot cup of pumpkin coffee.
As fall comes to a close and I have exhausted the word autumnal for the year, I need to rid my home of several pumpkins. Remember a pumpkin is a giant nut to a squirrel so we usually throw our pumpkins in the nearby woods for the woodland animals instead of throwing them in the garbage. Of course you can roast the seeds, compost it or do what my sister did down in Georgia and throw it off your front porch and see what grows!
In my ever so humble opinion, there is so much to enjoy in the fall and one can never have too much pumpkin.