Scary Excited For Halloween In Saugatuck/ Douglas & Hungry For Pumpkin Soup and Mousse!

Posted on: October 20, 2016   |   Posted in: Getaways, Recipes, Silver Palate Cookbook Recipes

NewYork Times Pumpkin Article

“Sarah Frey is the undisputed pumpkin queen of America.” The New York Times, Photo Credit: Aaron Borton for The New York Times

 

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Find Your Perfect Pumpkin At Area Farm Markets & Out In The Pumpkin Patch!

 

 

Silver Palate Cookbook | Ginger Pumpkin Mousse

The Silver Palate Cookbook | Ginger Pumpkin Mousse

 

Nighttime Adult Halloween Parade | Wickwood Inn

Adult Halloween Parade | Saturday, October 29

 

New Basics Cookbook Peanut Butter Pumpkin Soup

The New Basics Cookbook | Peanut Butter Pumpkin Soup

 

Wickwood Fall Exterior

Reserve Your Fall Getaway, Today!

 

 

Pumpkins, Parades, & Glow In The Park

Saugatuck’s Spook-tastic Halloween Celebration & Tasty Pumpkin Recipes

SPUNK AND SASS GALORE!

We LOVED this New York Times food story about Sarah Frey, one smart Indiana farm girl who is building her own empire one heirloom harvest at a time using sheer grit, charm, and tenacity. Not one to rest on her glory, she still strives for that next wonderful heirloom seed discovery she can grow, share with her customers, and teach everyone to cook.

She reminded us of one of our old favorites from Julee Rosso’s (and Wickwood Inn Owner) The Silver Palate Cookbook … our fluffy “Ginger Pumpkin Mousse” recipe. We love to serve fruit mousses as a surprise at Wickwood’s Breakfast, and while this Silver Palate Cookbook recipe is a bit unorthodox to be sure, it’s yet another of our SP notions that still works!

Of course, we couldn’t stop ourselves there … our pumpkin cravings continued! The next recipe we turned to hails from Julee’s The New Basics Cookbook. This Pumpkin Soup is sooooo velvety … you may be surprised by the ingredient that adds to its silky deliciousness!

Working with these tasty pumpkins has us bursting with excitement for all things Halloween … and this town REALLY knows how to put on a Colorful Costume Party! Things kick off on Friday, October 28 with Glow In The Park at Beery Field in Downtown Douglas. This is a family-friendly event where anything that glows, goes! There’s food, beverages, and loads of lights and glow-in-the-dark activities for kids. On Saturday, October 29 there’s the Family & Pet Halloween Parade at 3:00 p.m. in downtown Saugatuck and then the Adult Parade in Douglas at 10:00 p.m. Of course, the restaurants and bars all join in with decorations, special menu items, costumes, and special events. To learn all the spooky details, visit the Douglas Halloween Website.

Ginger Pumpkin Mousse Recipe

When you just want a little something sweet, a cool, smooth mousse is the perfect dessert. The Silver Palate shop was never without row after row of those lovely light treats in individual portions. You can present your dessert mousses in the same wayspooned into chilled stemmed balloon glasses and garnished with berries, a slice of citrus, chocolate curls, or mint. Or, more simply, chill the mousse in your favorite clear bowl and then divide it among dessert plates at the table and serve with some delicious cookies. Either way, your guests will love this pumpkin mousse recipe as an elegant grand finale.

Serves: 4 – 6

Ingredients:

4 eggs
7 tablespoons sugar
1 tablespoon unflavored gelatin
1 1/2 cups pumpkin puree or canned pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated ginger
1/4 teaspoon grated nutmeg
3/4 cup heavy cream, chilled
Minced crystallized ginger, for garnish

Directions:

  1. Beat the eggs with the sugar until the mixture is light colored and thick. Add the gelatin and beat to blend well. Mix in the pumpkin puree and spices and chill the mixture until it begins to set.
  2. Whip the cream into soft peaks; fold into the pumpkin mixture. Pour into 4 to 6 dessert dishes or a large serving bowl.
  3. Chill for 4 hours. Before serving, decorate with the crystallized ginger.

Peanut Butter Pumpkin Soup

This pumpkin soup recipe is a winner. It’s so velvety and intensely flavored, just a cupful of wonderful! Pumpkinor butternut squash if your garden is overflowingnever tasted so delicious.

Ingredients:

4 tablespoons (1/2 stick) unsalted butter
4 cups canned pumpkin
2 cups cooked pureed sweet potatoes
1 cup smooth peanut butter
6 cups Chicken Stock or canned broth
1 teaspoon freshly ground black pepper
1 teaspoon salt
Snipped fresh chives, for garnish
Sour cream, for garnish

Directions:

  1. Melt the butter in a soup pot over medium heat. Stir in the pumpkin, sweet potatoes, and peanut butter.
  2. Add the stock, pepper, and salt, and stir will until smooth. Reduce the heat to a simmer and cook for 20 minutes.
  3. Before serving, garnish the soup with chives and sour cream.

 

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