Spirited Spiced Pumpkin Oatmeal

Peef is generally in charge of breakfast at our house. He makes a pretty mean pancake, loves bacon, and knows his way around a pot of oatmeal. So, he can generally pull off a pretty good morning meal.

But, some mornings he pulls out all the stops. This past Saturday was one of those days.

I was sitting in the other room pulling together an article for OnMilwaukee.com and Paul was shuffling around in the kitchen.

I heard the clatter of a few dishes, the rubbery vaccuum sound of the refrigerator door, and the metallic tinging of spoon against stainless steel saucepan.

It wouldn't have been difficult to guess that he was making oatmeal. But, without a drop of milk in the house, I wasn't exactly sure how he was going about it.

Turns out he was getting creative with the quart of Sassy Cow Pumpkin Spice eggnog we bought at the co-op the other day (we have this inane compulsion with eggnog that means we buy it from the very first moment we see it available in the store until the mysterious moment in January when it disappears).

But, I didn't know that until he brought me a bowl of the most ultra-creamy deliciously spicy oatmeal I've ever eaten.  On top of everything, he'd finished it off with a glug of pumpkin spirits from our own local Great Lakes Distillery.

Some people drink bloody Marys in the morning... we just eat spiked oatmeal ;)

In case you can't find the Sassy Cow Pumpkin eggnog where you live, here's a version of the recipe using a bit of pumpkin puree and pumpkin pie spices. And yes, it's just as good.

Spirited Spiced Pumpkin Oatmeal

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Pumpkin Beer Cheese Soup

Halloween might be over, but pumpkin season is just beginning as far as I'm concerned.

That delicious orange flesh is just screaming to be used in pies, pastas, enchiladas, oatmeal, soups, stews, breads, and desserts. The seeds are screaming to be toasted for snacks and deliciously crunchy garnishes.  And, since we're in Wisconsin, we'll be looking forward to pairing pumpkin with beer every chance we get.

Take this delicious seasonal soup, for instance.

Warming, creamy, and filled with beta-carotene, this soup is a healthier take on the traditional beer cheese soup. 

Using pumpkin soup as a base, we've added a bit of beer and some deliciously smoky Wisconsin Gouda to create the perfect warm-up for game night or a casual weeknight dinner.  Serve with soft pretzels or crusty bread for the perfect autumn meal.

Serve the soup in a hollowed out pumpkin for a lovely, seasonal effect.  Or simply ladle into bowls and top with chopped scallions, crispy croutons, additional shredded gouda, or a few toasted pumpkin seeds.

Pumpkin Soup with Beer & Cheese

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Pumpkin Pancakes with Crab Apple Compote

Full disclosure before I begin: A picture cannot lie. And we cannot claim to be perfect. This recipe utilised a can of pumpkin that has been hiding in my pantry since last winter. Since I doubt Libby's brand pumpkin is grown, pureed, or canned locally, we must disclose that this meal does not meet the qualifications for being entirely local. We apologise to the purists.

The truth is, it was a lovely autumn morning. And I was craving pumpkin pancakes. Since I didn't have a local pumpkin on hand to roast and puree, I scanned the pantry shelves for the next best thing. And I found it.

We mixed up a nice whole grain pancake batter -- and added a few scoops of the pumpkin puree.

When I poked around in the fridge to make sure we had syrup for the pancakes, I also came across a handful of heirloom apples (and crab apples) from one of our latest CSA boxes. So, I decided to make use of those as well. I set Peef to work chopping up the apples, while I put some butter on the stove to melt.
When the apples were chopped, we added them to the pan with the butter and a sprinkling of sugar and a bit of cinnamon. They caramelized nicely, and filled the room with the smell of a nice, tart, apple pie.While I fiddled with the apples, Peef was making up a whole batch of pumpkin pancakes.
When I saw that he was getting close to finishing up, I grabbed one of those steaming flap jacks and tossed it onto a warm plate with a pat of butter and a drizzle of pure maple syrup.
When the butter is getting melty, I added a bit of the apple compote...
On second thought, I added another pancake, and a dash of cinnamon.Now, that was more like it. We settled in happily with our pumpkin pancakes and freshly brewed cups of coffee. And suddenly it felt just the way autumn was supposed to feel. Warm. Snuggly. And just about perfect.

Make up some of those pumpkin pancakes for yourself (use local pumpkin, if you can):
Whole Grain Pumpkin Pancakes



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