The Saturday Saloon: Pumpkin-a-Palooza

Welcome to Pumpkin-a- Polooza for the next few days The Hellfire Herald will be sharing recipes that are all...you guessed it...pumpkin :) In honor of pumpkin season and all the beauty that is fall, The Hellfire Herald will be sharing pumpkin recipes for three days that will spill into The Saturday Saloon on Keira’s Corner for alcoholic pumpkin delights. Keeping in the spirit of the season, we are offering copies of, When it Leaves or Oh Deer on the Freebies page.

 

The Pumpkin Fever is an easy to make dessert cocktail that if filled with flavor and has a delightful, creamy mouthfeel. The two spirits add all of the flavor; Bols Pumpkin Smash has a sweet and spicy taste and Sailor Jerry's brings in a tingling spiced rum taste. Those two elements do taste like a very spicy pumpkin pie, but the milk and cream that are added in the Pumpkin Fever make the drink silky and smooth and to tame down that spiced punch nicely. It is a balanced drink and ideal for those autumn cravings and dinner parties, though I do not recommend pairing it with pumpkin pie. That is simply too much pumpkin.

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Cocktail

Ingredients:

• 2 parts Bols Pumpkin Smash
• 1 part Sailor Jerry Spiced Rum
• 1/4 part cream
• 1/4 part milk
• Cinnamon for garnish
• Sugar for rimming

Preparation:

1. Shake with ice and strain into a sugar-rimmed, chilled martini glass.
2. Sprinkle with fresh ground cinnamon.

Compliments of http://cocktails.about.com/od/rumrecipes/r/Pumpkin-Fever.htm

Pumpkin Martini

• 1/2 oz Sylk Cream Liqueur
• 2 oz vanilla vodka
• 1/2 oz pumpkin liqueur or pumpkin spice syrup
• 1 tsp whipped cream
• cinnamon stick for garnish

Preparation:

1. Pour the Sylk Liqueur and vodka into a shaker filled with ice.
2. Shake well.
3. Add the pumpkin liqueur or syrup.
4. Shake again.
5. Strain into a chilled cocktail glass.
6. Top with a teaspoon of whipped cream.
7. Garnish with a cinnamon stick.

 

Drunkin Punk'in Pie

(I am so using this recipe this season)

This is one of those pumpkin pie recipes that's probably best for adults only. Made with brandy (whiskey's great, too!) it has an unexpected rich flavor that grown ups will love. And while the booze cooks away a bit during baking, you don't want to feed this one to the kiddos unless you want them stumbling into the walls.
It's generally best to make this pie a day or so in advance. After it's allowed to sit for a day, the strong flavor of the whiskey mellows out and blends beautifully with the pumpkin. So good. So naughty.

 

Ingredients:
2 C. canned pumpkin
4 lg. eggs, whites and yolks separated
1/2 C. granulated sugar
1/2 C. brown sugar, packed
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tbsp. cornstarch
1/2 C. (1 stick) butter, melted
1/3 C. light cream
1 C. brandy or whiskey
1 unbaked (10 inch) deep dish pie shell
Instructions: 1. Preheat the oven to 375 degrees F.2. In a large mixing bowl, combine the sugars, egg yolks, cinnamon, ginger, and nutmeg. With an electric mixer, beat until well mixed.3. Beat in the cream, butter, and brandy. Mix well.4. In a seperate mixing bowl, beat the egg whites until soft peaks form.5. Sprinkle cornstarch over egg whites. 6. Gently fold egg white mixture into pumpkin mixture.7. Pour mixture into prepared crust.8. Bake 60 minutes, or until center of pie is set.