Lindsey, as you may recall, loves a stuffed pumpkin. And this time she really outdid herself...
These little pie pumpkins were full of rice, caramelized onions, chunks of apple, Italian sausage (from Giacamo's in Greensboro, NC), and shiitakes from our logs (yes, we grow shiitakes in our backyard).
In keeping with the autumnal feel of the dish, basque-style cider was used as a liquid (this style of cider is not at all sweet, and pretty acidic). The whole thing was then topped with cheese and baked. The cheese melted and browned, the pumpkin flesh was softened and infused with cider, and the whole thing came out beautifully... A triumph!
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