When it comes to the Pumpkin craze, you either love it or hate it. Me? I’m on the love it side. So, I’ve put together a list of pumpkin items available at Atlanta restaurants.
- Colletta – Pumpkin ravioli with currants, brown butter and sage and pumpkin risotto.
- Double Zero Napoletana/Sugo – Zucchini cake with pumpkin cream filling and pumpkin spice gelato.
- Farm Burger- pumpkin steak fries with goat cream cheese.
- The Iberian Pig – Grilled lamb chops with mole sauce, along with oven-roasted pumpkin.
- Oak Steakhouse – Side of roasted celery root and pumpkin hash, toasted pumpkin seeds and slivered jalapeños and 20 oz. apple brined pork porterhouse served with butternut squash risotto and spiced pumpkin purée.
- Sway – Pumpkin biscuits served with Polaris “Blue Dome” honey produced by the hotel’s rooftop bees, pumpkin chocolate chip pancakes
- Twain’s Brewpub & Billiards – Spicy Pumpkin Hummus served with naan and pickled seasoned vegetables.
Our friends over at Hal’s Kitchen (LOVE THEM!) shared a recipe for Pumpkin Spice Ice cream. Did you know they have a ton of fabulous cooking classes?
1 cup canned unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. allspice
1/4 tsp. salt
Pinch of freshly grated nutmeg
Have a large bowl with ice water at the ready.
In a smaller bowl which will fit inside of the bowl with ice water, whisk together the pumpkin puree, vanilla, egg yolks, and spices.
In a heavy 2-quart saucepan over medium heat, the cream and sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Remove the cream mixture from the heat.
Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth.
Pour the egg mixture back into the pan.
Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil.
Strain through a fine-mesh sieve into a bowl.
Place the bowl in the larger bowl partially filled with ice water, stirring occasionally until cool.
Whisk the pumpkin mixture into the custard.
Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.
Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.
Transfer the ice cream to a freezer-safe container.
Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 quart.