If You're Not Sick Of Pumpkin Yet

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.

Pumpkin Cookies 

-1 1/2 cup maple syrup

-1 1/2 cup pumpkin puree

-2 eggs

-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

Instructions:

-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

-pinch salt

Instructions:

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,

Kate

What is your favorite pumpkin dish? 

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    Katy Kusek

    A healthy living blogger from the suburbs who loves to try new restaurants and foods. French onion soup and flan connoisseur. Wifey-to-Be :)

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