Making History

Inspiration for the Modern Revolutionary

Seasonal Recipes: Pumpkin Cider, Flan, Ice Cream & Crostini

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colonial pumpkinsEarlier this week, we told you that in the 18th century, pumpkins were mainly used to flavor beer and feed livestock. However, in the 21st century, we don’t like to simply carve our pumpkins in October, we like to eat (and drink) them!

ChefTravisBrustGardenSo we asked Travis Brust, Executive Chef at the Williamsburg Inn, to serve up some of his favorite fall recipes. He started off with an easy one for ginger-pumpkin cider. (I promise, there’s no reason to be intimidated.) And for those of you who are a little more adventurous, you’ll definitely want to keep reading. Come on. Who doesn’t love the sound of bourbon-pumpkin ice cream? Okay, how about a picture for a little added inspiration?

Pumpkin Bourbon Ice-cream Picture

Ginger-Pumpkin Cider
 
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Recipe type: Drink
Serves: Serves 8
Ingredients
  • ½ Gallon Apple Cider
  • 8 Cinnamon Sticks
  • 10 Cardamom Pods
  • 1 Star Anise
  • 1 Bay Leaf
  • ½ Cup Brown Sugar
  • 1 Lemon, Juiced
  • 1 Pie Pumpkin, Peeled, Seeded, and Chopped
  • ¼ Cup Fresh Ginger, Crushed and Juiced
Instructions
  1. In a large soup pot (or slow cooker), combine all ingredients over medium heat
  2. Simmer the cider for one hour. Be sure to break up the pumpkin when it softens
  3. Strain the cider
  4. Serve in your favorite mug or cider glass
  5. Garnish with a cinnamon stick


Pumpkin Flan With Pie Spice Syrup
 
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Recipe type: Breakfast
Ingredients
PUMPKIN FLAN
  • 1 ½ Cup Granulated Sugar
  • 1 Cup Water
  • 1½ Cup Pumpkin Puree
  • 2 oz Maple Syrup
  • 2 Whole Eggs
  • 4 oz Heavy Cream
  • 1 Tbsp Grand Marnier
  • ½ tsp Fine Sea Salt
PUMPKIN PIE SPICE
  • 3 Tbsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Ground Nutmeg
  • 1½ tsp Ground Allspice
  • 1½ tsp Ground Cloves
Instructions
METHOD FOR FLAN
  1. First, cook the water and sugar until caramelized (the deeper brown, the less sweet and more bitter it will become)
  2. Place six 5-6 oz ramekins into a baking dish. Place two tablespoons of the caramelized sugar into each ramekin
  3. In a mixing bowl, combine the pumpkin puree, maple syrup, eggs, Grand Marnier and salt
  4. Place 4 oz of the mixture on top of the caramelized sugar
  5. Place enough piping hot water in the baking dish to fill halfway up the ramekin
  6. Place in a 300°F oven for 30-35 minutes, flan should be set with a slight jiggle
  7. Allow to cool
METHOD FOR PUMPKIN PIE SPICE
  1. This one's easy. Just mix 'em all together!
METHOD FOR SYRUP
  1. Lightly heat the syrup and add as much pie spice as you prefer
METHOD FOR FINAL PRESENTATION
  1. Place the flan on a plate and drizzle with the syrup
  2. Garnish with a touch of a lightly sweetened whipped cream


Pumpkin Bourbon Ice Cream With Pepita Brittle
 
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Recipe type: Dessert
Ingredients
PUMPKIN BOURBON ICE CREAM
  • 4 oz Bourbon
  • 2 Cups Heavy Cream
  • 2 Cups Half & Half
  • One tsp Sea Salt (divided)
  • 1 Vanilla Bean, split and scraped
  • 9 Egg Yolks
  • 1 Cup Sugar
  • 1 Cup Pumpkin, Peeled, Seeded, and Diced
  • 1 Tbsp Whole Butter, melted
  • 1 Tbsp Brown Sugar
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Cloves
PEPITA BRITTLE
  • ¾ Cup Water
  • ¾ Cup Corn Syrup
  • 1½ Cups Sugar
  • 2 Cups Pumpkin Seeds, Salted and Toasted
  • 2 tsp Kosher Salt
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Cardamom
  • 1½ tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 2 Tbsp Whole Butter
Instructions
METHOD FOR ICE CREAM
  1. In a small sauce pan, over medium heat, reduce the bourbon by half the volume (careful not to flambé) and reserve for later in the recipe
  2. In a large saucepan, add the heavy cream, Half & Half, ½ tsp salt and vanilla beans, bring to a simmer, remove from the heat
  3. Whisk the egg yolks and sugar together until light in color. Then, slowly temper the hot liquid into the yolks while whisking constantly
  4. Place the mixture back on the heat and whisk vigorously until it coats the back of a spoon or reaches175°F
  5. Strain and cool the mixture overnight if possible
  6. Freeze the ice-cream according to an ice-cream machine’s specifications
  7. Toss the diced pumpkin with the butter, brown sugar, cinnamon, cloves and other ½ tsp sea salt and roast in a 350°F oven till lightly caramelized. Fold into the freshly frozen ice-cream
METHOD FOR BRITTLE
  1. First, prepare a lipped cookie sheet pan with a little butter or lay down a silicone mat
  2. In a 4 qt stainless steel pot with a lid, add the water, syrup and sugar cook until simmering for 2 minutes
  3. Remove the lid and add a candy thermometer, cook until 285°F
  4. Add the pumpkin seeds and continue to cook until a temperature of 300°F
  5. Remove from the heat and add the salt, spices, vanilla, baking soda and butter
  6. Mix until well combined and then pour out evenly onto the prepared sheet pan
  7. Allow to cool for 20-30 minutes
  8. Break into desired size

Finally, the most difficult recipe for those of you who appreciate a culinary challenge—“Pumpkin Sofrito Crostini.” You’ve got to admit, that would be one impressive appetizer to serve over the holidays!

Pumpkin Sofrito Picture

Pumpkin “Sofrito” Crostini Brussels Sprout and Virginia Ham
 
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Serves: Serves 10-12
Ingredients
SOFRITO
  • 12 slices good quality baguette
  • 5 Tbsp Extra Virginia Olive Oil
  • 3 Cloves Garlic, chopped small
  • 2 Vidalia Onions, peeled, cut into fourths and diced
  • 1 Pie Pumpkin, peeled, cut into fourths and diced
  • ½ Cup Golden Raisins
  • 2 Tbsp Honey
  • ¼ Cup Hard Cider
  • 2 Tbsp Fresh Herbs, minced fine (chives, flat leaf parsley, tarragon)
  • Kosher Salt & Fresh Cracked Black Pepper
PAN FRIED BRUSSELS SPROUTS
  • 2 Tbsp Extra Virginia Olive Oil
  • ¼ Cup Virginia Ham, finely diced
  • 1 Shallot, minced
  • 12 Brussels Sprouts, shaved thinly
  • 1 Fresh Pimento Pepper, minced
  • Kosher Salt & Fresh Cracked Black Pepper
Instructions
METHOD FOR SOFRITO
  1. Drizzle the baguette slices with olive oil and season with salt and pepper, toast in a 350°F oven until crisp
  2. In a sauté pan, over medium heat, add the oil and heat
  3. Add the garlic, onions, pumpkin and raisins and cook until a light caramel begins
  4. Add the honey and cider, cook until the pumpkin and onions are very soft
  5. Season the sofrito with herbs, salt and pepper
METHOD FOR BRUSSELS SPROUTS
  1. In a sauté pan, over medium-high heat, add the oil and Virginia Ham. Cook for one minute
  2. Add the shallots and cook for one minute, then add the shaved Brussels sprouts
  3. Sauté the sprouts until wilted. Add the pimento pepper and cook for one more minute
  4. Season the mixture with salt and pepper
FINAL PRESENTATION
  1. With a spoon, spread about two tablespoons of the pumpkin sofrito on the crispy slices of baguette
  2. Spoon a garnishing amount of the cooked Brussels sprouts on top of the sofrito
  3. Drizzle the dish with extra virgin olive oil

Have you ever visited our Taste Studio? Our chefs do cooking demos throughout the year. It would make a great girls’ night or unique date night for couples. Check out our upcoming events!

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