Seasonal and anti-waste, this cucumber has never been so popular and invites itself to the holiday table without complications.
Velute cream
At the helm of Maison Colom, a fruit and vegetable producer that provides the greatest tables and exclusive online scoop, Yoni Cohen doesn’t budge; “Pumpkin will be part of the party this year. It must be said that he has everything for himself. Local, ecologically responsible (even its skin can be eaten), it alone makes it possible to produce exceptional and “vegetarian-friendly” dishes. Like Alain Ducasse, you can add half a vanilla pod to his velvet, or even a teaspoon of ginger and orange peel. And when serving, add roasted chestnut chips. Success is guaranteed.” There is no need to peel the pumpkin to make this velvety. On the other hand, its seeds roasted in a pan would be perfect, for example, with a salad of multicolored carrots scattered with the chopped tops of the latter.
Pumpkin Roll Log
“Naturally sweet, it also brings its flavor and softness to desserts,” continues Yoni Cohen. So why not try a yule log made from pumpkin and spice-wrapped cookie dough? Simply add pumpkin puree (200 g), 2 teaspoons of cinnamon, 1 pinch of nutmeg to the rolled cookie dough, spread and bake. It remains to decorate this cookie with 230 g of cream cheese, whipped with 50 g of softened butter, 200 g of sugar, 1 tablespoon of pumpkin puree and 1 teaspoon of vanilla extract. A great holiday classic made in the USA. By the same principle, you can also add pumpkin puree to cookies, pancakes, donuts…
With coffee latte version
Another Christmas surprise that is extremely popular across the Atlantic pumpkin spice latte or for PSL lovers. Excellence: a warm drink by the fire and a Christmas tree in cocooning mode. The recipe. pour 2 tablespoons of Monin Pumpkin Spice syrup into a glass, add 25 cl of very frothy hot milk, 1 tablespoon of pumpkin puree and 1 strong espresso. Mix gently. Top with whipped cream sprinkled with cinnamon.
So gorgeous crisps!
If you have leftover pumpkin skins, don’t throw them away, but make chips out of them, suggests Yoni Cohen. It couldn’t be simpler, just put the pumpkin skins cut into strips to roast in the oven with a little honey and thyme. Tasty and waste-free.” Finally, the last tip for choosing the right cucumber. “It has to be heavy and very strong. Do not make a hollow sound when tapping the back of your index finger. And this fruit, as well as a friendly aperitif – because if it’s used as a vegetable, it really is a fruit – is very low in calories and full of healthy beta-carotene and easy-to-digest fiber. In short, the best friend of the holidays.
maisoncolom.fr:
Source: Le Figaro
