Pumpkin Butter–Mantequilla de Zapallo

Are you sick of me yet?  I know, right!  When I am I going to get over fall?  But, seriously.  How could you not look at this and think anything negative or ill-willed toward something so lovely.  I found this by accident and thought maybe I would be inventing something when I typed in the words, “pumpkin butter.”  Que sorpresa! It actually exists!

There are some things about having The Handicapped Kitchen in Peru that are an advantage.  One of those things would be that there is pumpkin all year long.  The word for pumpkin in Spanish is calabaza, but calabaza here refers mostly to anything in the squash family (even zucchini which is Italian squash if you translate it literally).  The closest thing that we could find here in Peru that’s verdaderamente pumpkin is something called zapallo.  It’s a really ugly looking thing, but it’s the exact consistency and color of the pumpkin I know in the States.

Regardless what the pumpkin was, this turned out delicioso.  It’s great for toast and I even read a review where it said you could put it on pancakes… I have yet to try that, but it sounds really really good.  I could even tell you that I thought about eating this stuff straight from the spoon, but that would be irrational and would only be getting half the delight by missing out on crunchy toast texture!  A mi me encanta la textura.

DSC_0187-1

Pumpkin Butter

1 can (29 oz/3 cups) pumpkin puree
1 cup apple juice
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
1 1/2 cup sugar

I’ll tell you how easy this was to make.  I woke up and it was the first thing I did… before making myself a cup of coffee.  Yea, it’s that simple.

My handicap was that my pumpkin puree only turned out to be about half of what it should’ve been.  Simple enough, I cut the recipe in half.

Put the pumpkin puree and spices and apple juice all in a pot and bring to a boil.  This is strange because the mixture is rather thick and may not boil like you would picture a rolling boil.  Once it starts to bubble and spit, turn down the heat to let it simmer.  Let it simmer for 30 minutes.  If it starts out looking really thick and want to thin it out just add some more apple juice.  As you simmer, the mixture will turn darker and darker.

When it’s simmered 30 minutes or if it’s cooked down to the consistency you want it (keep in mind it may thicken up even as it cools) remove from the heat and spoon into sterile jars.  Put in the fridge and chill before serving.

Spread this stuff on some toast or some cookies or… whatever you can think of.  Maybe ice-cream?  Does that sound good?  Just don’t put it on Pumpkin Pie… that would be dumb.  What will you put it on?

DSC_0193-1

Advertisements

Banana Foster On Toast

New cities are full of new adventure.  We just recently moved to a city in Peru called Puno.  It’s famous for it’s highest elevated navigable lake in the world with the modest name Lake Titicaca.  It’s pronounced as you would imagine.

DSC_0706

Unpacking all my things I decided to put together a goodie box.  That is, all the candies and yummy things people have sent me over the past month or two.  Over the past two weeks we haven’t had our kitchen stuff unpacked and I’ve been delving a little too far into the goodie box.

IMG_3527

So, the other day I decided I should probably eat something a little more healthier.  I consider, since I made it in my own kitchen, then it’s healthier.  Don’t ruin my fun.  Let me live in this lie.

DSC_0711

I mean, hello-o! How can this not be healthy?

DSC_0757

That’s our stove top!  Isn’t she high tech?!  Don’t be jealous.  Wipe that drool off your chin.

Banana Foster
(for one serving)
1 half banana
2 tbsp butter
2-3 tbsp brown sugar
1 tbsp milk
1 pinch salt
Bread for a toastin’!

Toast your bread and while it’s toasting get your banana ready.  Peel the half and cut into slices.  You can figure out whether you want thick or thin slices.  It’s a matter of taste.  I like to brown my bananas before I add the rest, so if you have a non-stick pan just throw your bananas in without any grease, or if you don’t have non-stick then use just a touch of butter or oil.

Let your banana’s brown and then add the butter.  Let the butter melt and then add the sugar sprinkled even over top the bananas.  Let the sugar melt and caramelize with the butter.  Then, add the milk and mix it in good, don’t just let it sit or it may just scold.  Nobody likes the taste of burnt milk.  Then add the pinch of salt.

It’s that easy!  Be careful though.  It stays hot for a while.  I have a nice burn on the roof of my mouth.

DSC_0731