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