2 Busy Weeks, 4 Pumpkin Recipes & Friends by the Score

The last few weeks have been very busy: I had a story, “Pumpkin Beyond Pie,” due for the AJC, that includes four fun, easy recipes for what to do with pumpkin beyond making pie - and how to use fresh pumpkin instead of canned. Like pumpkin seeds? Check out the recipe for dark chocolate bark… just sayin’. Oh, and a guide to a few of my favorite kinds (I love pie pumpkins for eating and decorating!). I had a blast writing the story and coming up with the recipes, and it’s always fun to work with the AJC dining crew.

Dark Chocolate Bark with Roasted Pumpkin Seeds, Pepitas, 5-Spice Chile and Sea Salt

Dark Chocolate Bark with Roasted Pumpkin Seeds, Pepitas, 5-Spice Chile and Sea Salt

In addition to that, Cremalosa’s first pop-up went down up on the roof top of the Clermont Hotel. Now, that was a hoot… I made lots of new friends, and saw a lot of old friends, too, and completely destroyed my living room with bulk ingredients in the process. Thanks to the Clermont crew, my friends at Novo Cucina, and my family and friends for showing up and showing out in support of Cremalosa!

Finally, the good folks at Sapore Magazine shared the Cremalosa story in their latest online edition. Thank you!

Next up: DIG’s Cocktails and Castoffs on November 10, where Cremalosa will showcase more fall flavors, and for a good cause!

Meridith FordComment
A Stracciatella by Any Other Name

At Cremalosa, I spend a lot of time developing new flavors. Most of my inspiration comes from cakes, cookies, pies, and especially candies from an abundant American repertoire. Cremalosa’s Banana Pudding, for example. Or Malted Milk Ball.  And frankly, no matter how much I like a flavor (looking at you, Snickerdoodle), it won’t last in the case if it doesn’t sell.

It’s a little different in Italy, where flavors are based on tradition and trends. Believe me, Italian gelato can get as crazy as Italian fashion and design trends: Everything from black gelato (made with activated charcoal) to how the gelato is displayed (waves, shelves, inlaid?) is on display each year at Sigep, the largest gelato expo in the world. 

As whacky as some of the stuff at Sigep is, Italian gelato shops will place in their cases what people like, just like we do at Cremalosa. And anyone who’s ever been to Italy will tell you that stracciatella is a crowd favorite, as well as a tradition.

The name stracciatella is derived from the Italian verb “strattore” – “to stretch,” and means “rag.” It also describes more than just gelato: It’s the word used for Italian egg drop soup and a type of bufala cheese from Apulgia. In gelato terms, stracciatella is fior di latte gelato with dark chocolate “stretched” through it. The result is a creamy sort of “chocolate chip.” 

When I was studying gelato making, I learned from my teacher at Carpigiani that many a gelataio (or in my case, gelataia) add a special “touch” to their stracciatella – a little secret something that sets theirs apart from the others – a spice, or maybe the use of sweetened condensed cream. 

A Cremalosa, I’m happy to share my secret sauce – we infuse our fior di latte with just a hint of star anise, vanilla bean and cinnamon. Then we use a rich dark chocolate to stretch through the gelato, creating chunks of chips. We think the result is pretty yummy.

Meridith Ford