Innside New Jersey

EAT INN: A pumpkin-flavored fall

This Autumn Seasonal Salad stoked with buttered pecans celebrates the apple season. (Chimney Hill Farm Estate, Lambertville)

Autumn Seasonal Salad

Buttered Pecans:

1 tablespoon butter
½ cup pecan halves

Salt and pepper to taste
1 tablespoon brown sugar

Salad:

1 bag pre-washed assorted salad greens
1 medium apple, cored, sliced thinly, and sprinkled with the juice of 1 lemon

4 ounces blue cheese, crumbled
¼ medium red onion, sliced thinly
⅛ cup pumpkin seeds, toasted

Dressing:

¼ cup olive oil
¼ cup balsamic vinegar

Salt and pepper to taste

To make the Buttered Pecans: In a small skillet, melt the butter over medium-low heat. Add the pecans, salt, and pepper. Sauté the pecans, stirring often, until they are lightly browned and give off a nutty scent. Add the brown sugar. Stirring constantly, cook until the sugar dissolves and covers the pecans. Set aside to cool in the pan.

To make the Salad: In a large salad bowl, combine the greens, apple slices, cheese, onion, and pumpkin seeds.

To make the Dressing: In a small cruet, combine the oil, vinegar, salt, and pepper.

To serve, top the salad with the pecans and pass the dressing separately.

Yield: 4 to 6 servings.

 


Make a holiday gathering memorable with this Pumpkin Caramel Mousse touched with the scents and flavors of the harvest season. (Victoria House Bed and Breakfast Inn, Spring Lake)

Pumpkin Caramel Mousse
Serve the mousse in small martini glasses for a nice presentation.

¼ cup Calvados or Apple Jack Brandy
1 tablespoon plus ¼ cup water
1 envelope unflavored powdered gelatin (2 tbsp.)
4 eggs, at room temperature
1 cup sugar
1 (14-ounce) can pumpkin purée 

¼ teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon cinnamon
¼ cup sour cream
1 (8 to 10-ounce) jar caramel topping
2 cups heavy cream

In a small bowl, stir together the brandy and the first amount of water. Sprinkle the gelatin over the mixture and let stand 10 minutes to soften.

In a large bowl, using an electric mixer fitted with the wire whisk, at medium-low speed, beat the eggs for about 5 minutes or until fluffy.

While the eggs are being beaten, in a small saucepan, combine the second amount of water and the sugar. Bring to a boil and cook until the temperature reaches 245˚F or firm ball stage on a candy thermometer.

Turn the mixer up to high speed and, in a thin stream, pour the sugar mixture into the eggs. Beat for 5 to 7 minutes or until the mixture turns pale in color and the volume increases.

While the mixture is being beaten, set the bowl with gelatin in it over simmering water just until the gelatin dissolves.

Turn the mixer down to low speed and pour in the gelatin. Mix well. Add the pumpkin purée, nutmeg, ginger, cinnamon, and vanilla. Mix well. Mix in the source cream until well blended.