Sunday, November 21, 2010

Bourbon Maple Pumpkin Butter... oh, oh yes

The few days before a holiday like Thanksgiving are the worst. That's of course an exaggeration, but follow along with me. The weekend is over, the lingering work week before the break are upon us. Somehow, the anticipation of having a free pass on vacation days makes the last few days to get there seem even longer. It's like the opening scene of every other teen romcom (romantic comedy) where the kids anxiously stare down the clock until the final bell rings and suddenly horny, clueless, angst-filled teenagers burst out of the high school's double doors to greet summer vacation with cheers and papers flying. Yes, that is how I feel about the last few days before we all get to take some time off for the holidays.

It may be filled with more planning and responsibility than when we were kids - booking the flights home, taking the 2nd trip to the grocery store for a forgotten ingredient and wondering when the little red button in the Jenny-O turkey will pop up and let us know the bird is done - but the added ownership in piecing the day together brings a greater sense of reward and appreciation for the day.

Thanksgiving is still four days away and the last minute planning panic and countdown to T-Time has begun. I'll be spending the day with my family on Camano Island in Puget Sound, thus forcing me to chillax with homemade Manhattans, beach combing and crackling fires. As a take-ahead snack starter, I made Pumpkin Butter with a maple bourbon twist. Pumpkin butter is really a misleading name because it tastes more like a pumpkin candy spread and has no butter whatsoever. It's also delicious on anything from a cracker to a stack of pancakes. Make some for yourself or a Thanksgiving hostess gift.

Maple Bourbon Pumpkin Butter
29 oz. can Pumpkin Puree
3/4 C Maple Syrup
1/4 C Sugar
1/2 C Apple Cider
1/4 C Bourbon
4 tsp. Pumpkin Pie Spice

Combine all ingredients in a saucepan and bring to a boil. Stir constantly to incorporate ingredients and avoid bubbles from splattering. Reduce to low heat and cover with a lid. Simmer for 30 minutes and then pour into an air tight jar.

No comments:

Post a Comment