Nothing beats a beautiful autumn day spent over wine at the luxurious Fairmont hotel. I'm telling ya, I felt like a queen.
If you are ever looking to be waited on hand and foot and treated like a king and queen for a day, go directly to Aria and ask for Don. Don knew his business and must have been a mind reader in a past life because he seemed to bring exactly what we needed before we knew we needed it.
Like endless amounts amounts of Asian inspired dishes, followed by a sweet and salty heaven on a plate. Dare I say it was healthy? I know the flavor combination isn't for everyone but for all my sweet and salty lovers out there, I present to you pumpkin cookies and sweet and savory pumpkin seeds courtesy of the Aria chefs.
-1 1/2 cup maple syrup
-1 1/2 cup pumpkin puree
-2 teaspoon vanilla
-1 cup all-purpose flour
-1 cup whole wheat flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-2 teaspoon pumpkin pie spice
-3/4 teaspoon salt
-3 cups rolled oats
-1 teaspoon orange zest
-1 cup dried cranberries
-1 cup chopped pecans
-Beat maple syrup into pumpkin puree. Add eggs one at a time, beating in between.
-Add vanilla extract.
-Combine flours, baking powder, baking soda, pumpkin pie spice and salt. With mixer on low add slowly to wet ingredients.
-Add oats, orange zest, cranberries, and pecans. Beat on low just until combined.
-Scoop 1 oz balls onto a parchment-covered cookie sheet and press down slightly.
Sweet & Savory Pumpkin Seeds
-All seeds from a medium sized pumpkin
-2 tablespoons salt (for water)
-1 tablespoon olive oil
-½ teaspoon curry powder
-½ teaspoon ground coriander
-¼ teaspoon cayenne
-½ teaspoon salt
-¼ teaspoon cinnamon
-¼ teaspoon nutmeg
-½ teaspoon sugar
Preheat oven to 400°F.
Remove the seeds from the pumpkin and rinse under lukewarm running water.
Fill a small saucepan 1/2 way with water and add the seeds. Add 2 tablespoons of salt. Bring to a boil then reduce to a simmer. Cook for 10 minutes. Remove from heat and drain.
Toss seeds with olive oil and spices. Spread seeds out over a roasting pan, all in one layer. Bake on the top rack. After about 10 minutes, give the pan a shake to move seeds around. Continue baking until the seeds begin to brown. Remove from oven and cool. Taste and add a bit more seasoning mix or salt if desired.
Much love and thanks to the gracious staff at the Fairmont for hosting me for the most over-the-top fall tasting I could have ever imagined. As always, all thoughts and opinions are my own.
All My Best,
What is your favorite pumpkin dish?