Overall, I liked the way it came out but make sure you don’t overdo it on the pumpkin. Too much of it and you’ll lose most of the rum or have to squeeze it out! This time, I made milkshakes with it at a friend’s Halloween party. The hardest part? Meeting demand. I made alcoholic milkshakes for ten people before I ran out. Here are the recipes for both the smoky pumpkin-infused rum and the shakes that followed.
One of my favorite hot sauces this year is CaJohn’s Frostbite. It’s a semi-clear concoction that’s opened up a whole new frontier of possibilities when it comes to upgunning the kick on foods I’d never add heat to with a conventional tomato or green sauce. Cocktails were an obvious choice but this weekend, I tried it with something very different: lemon/orange sorbet.
One thing I love to do at the Fiery Foods Show is prowl the floor looking for new ways to combine products. This Spicy Chocolate Frappe is the best result I’ve ever had.
Here’s a fruitcake recipe that you’ll love…even if you hate fruitcake. Throwing in green chile along with the candied fruit chunks and nuts transformed a traditionally bland dessert into a spicy treat.
Here’s a recipe for all the theobromine addicts who are also chileheads.
Building on my happiness with smoked pumpkin, I got a little more ambitious: smoked pumpkin pie with maple syrup. Turning the smoky squash into a soup with bacon was easy; how can you mess up anything that combines smoke with cured pork?
February 14 is a perfect day to celebrate the glory of chile peppers when combined with chocolate, a pairing that takes both ingredients and elevates them to new heights of flavor.