Pumpkin Liqueur
2 cups water
1 cup dark brown sugar, packed
1 cup white granulated sugar
1 cup pumpkin purée
4 (3-inch) cinnamon sticks
4 whole cloves
.5 tsp ground allspice
.5 tsp pieces ground ginger
2 cups aged rum
1 teaspoon pure vanilla extract
Yield: approx 2 cups
In a medium saucepan over medium-high heat, bring the water and sugars to a slow boil. Stir until completely dissolved.
Reduce heat to a simmer and stir in pumpkin purée. Add the cinnamon, cloves, allspice and ginger. Simmer for 5 minutes, then remove from heat, cover, and let cool for 2 to 3 hours.
Strain the syrup through a fine-mesh strainer lined with a layer of cheesecloth. If it seems thick and slow to drain, press the solids to keep the flow.
Add the rum and vanilla extract; to the syrup and stir.
Serve on the rocks or use to flavor Irish Coffee, Eggnog or even classic cocktails like a Manhattan
Roast Pumpkin Cassoulet
2 TBS Ghee or Olive Oil
1/2 onion diced
3 cloves garlic, minced
1 tbs Lucky 7 or Garam Masala
1 package tempeh, crumbled
2 cups pumpkin flesh, cubed, roasted (any winter squash will work)
2 cups cauliflower florets, roasted
1 can butter beans, drained and rinsed
1 can navy beans, drained and rinsed
2 cups chopped kale
1 can diced tomatoes
1 can tomato sauce
Salt/pepper to taste
In a large pot or Dutch oven, over medium heat add the ghee, onion, garlic and spice and sauté until onion is translucent. Stirring after each addition, add tempeh, pumpkin, cauliflower, beans, kale, tomatoes, tomato sauce. Once heated through, reduce heat and simmer, then season with salt & pepper to taste. Enjoy over rice or load up a baked potato or sweet potato; perfect for a Fall or Winter meal!