Healthy Drinks on the go!
Thursday, 19 October 2023
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Oh so very Fall… and Pumpkin Tarts.
Thursday, 19 October 2023
Well fall is here. Fall and winter brings back so many good memories growing up. Actually, kitchen memories. This is the time of the year when pumpkin flavors come into play. Pumpkin coffee creamer, pumpkin ice cream and shakes. Lets not forget the ever popular pumpkin spice latte. I’m sure there is someone out there that doesn’t like pumpkin flavor. I just don’t know them. My own personal favorite is pumpkin pie. My moms pumpkin pie to be specific, everything from scratch. My mom made her own whip cream so delicious!!! These memories got me thinking how long has pumpkin spice been around and where did it originate? Well I was very curious so I googled the origin of pumpkin spice. Here is what I found on google. The origin of pumpkin spice dates back to the Dutch East India Company. The ingredients that make up pumpkin spice is, cinnamon, ginger, and nutmeg. cloves, allspice. These ingredients are native to Southeast Asian Islands.The earliest known pumpkin spice relates to a British recipe from 1675. During this time, it was called pumpion pye.
I hope you all have fond memories of making your favorite pumpkin dessert. The smell of pumpkin reminds me of the wood stove going and cold crisp nights.The smell of pumpkin spice also reminds me of family gathered around the holiday table. The best of times! I remember one fall I believe was the fall of 1974 my mother asked if I wanted to see her very special cookbook. Of course I said yes. She brought over a book I had seen many times. I can’t believe I never really saw or took a good look at the cover. The title is Amy Vanderbilt’s Complete Cookbook. I realized that we had followed many recipes from this book. I had just never paid attention to the cover. I had recently completed a paper on Andrew Warhol. Ironically, Warhol did the illustrations in the cook book. Mom told me that she wanted to bring both names to my attention as they were both famous and had made very good names for themselves. Amy Vanderbilt also had a very famous sister Gloria Vanderbilt. I was just realizing I wasn’t a very observant person at that point in my life. I told my mom she laughed. I laughed and we had a moment for sure. Mom went on to tell me that with age comes knowledge and people acquire some of their knowledge from being patient and observant. Wise words and for me and my life truthful words.
Mom asked what we were going to make today. I responded with something pumpkin, of course. I was remembering back one Thanksgiving when my mom made pumpkin tarts. They were so yummy and decadent. Here is the recipe.
Pumpkin Chiffon Tarts (recipe on page 461 of Amy Vanderbult’s complete cookbook)
8 baked tart shells
1 envelope unflavored gelatin
1/4 cup cold water
3 eggs Separate Eggs
1 cup sugar
1 1/3 cup sieved canned pumpkin
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon cinnamon 1/2 cup heavy cream
2 tablespoons grated lemon or orange peel
powdered nutmeg (extra)
Prepare pastry shells, bake as directed and let cool. Soften the gelatin in cold water. Beat egg yolks only in a sauce pan with sugar until thick. Add pumpkin, milk, salt, cinnamon and nutmeg. Mix well. Cook over moderate heat for about 5 minutes or until thickened. Stir constantly. Add gelatin. Stir until dissolved. Let mixture cool. Whip egg whites until soft white peaks form. Whip remaining 1/2 cup sugar into egg whites until mixture stands in stiff peaks. Fold pumpkin mixture into whites. Spoon mixture into tart shells. Let chill until set. Whip cream stiff. Add grated peel. To serve, add a spoonful of whip cream, sprinkle with nutmeg. Makes 8 tarts.
Yummy!!!!! And very festive. We have everything you need here at grammasfoodmagic.com to make magic in your kitchen as well as good memories. Remember cooking is one way to show your love to your family. Check it out, I’m sure you will enjoy your shopping experience. Bonappetit!!!
Till next time,
Gramma
Amy Vanderbilt passed away that following December in 1974. I was 17 years old.
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