Savory Pumpkin Bread Pudding

When I was a kid, June was by far my favorite month. School got out for the summer, it was my birthday, we had that perfect spring weather�sunny and warm but not full on summer hot�and our field was filled with little purple flowers. And did I mention my birthday is in June? Of course I loved summer and also other months with holidays (particularly ones where I received gifts and/or cake and/or cookies), but I didn�t see how anyone could love any month better than June.


Now that I�m an adult and live in a place where spring is usually rainy and grey, I�ve grown to really love October (except for when, you know, it�s also rainy and grey). I�ve always loved Halloween and cuddling up with a warm treat and a scary movie (oh and my mom�s birthday� happy bday ma!), but didn�t always fully appreciate the changing colors on the trees, the crisp and cool but still sunny fall days, the pumpkin everything (sidenote, Evan and I saw a sign on a bank for a Pumpkin Spice Membership Level� sorry pumpkin spice, that�s just too far). Now I love all those things, and appreciate the opportunity to slow down and rest and stay indoors guilt-free, something that Seattleites don�t do during the summer months. Oh, and did I mention my wedding anniversary is in October (we celebrated our 2nd wedding anni earlier this month... with a trip to Italy... which I'll eventually hopefully tell you about)? #allthegiftsandcakesplease

In honor of all things pumpkin and October, I�ve once again teamed up with the best of the best to give you all the pumpkin recipes you�ll ever need�sweet, savory, pumpkin spicy, pumpkin squashy, and everything in between. It�s Sara at Cake Over Steak�s #virtualpumpkinparty (plus co-host Aimee of Twigg Studios!). And I�m bringing a savory, cheesy pumpkin bread pudding that should also have a place on your Thanksgiving table next month, because it�s basically stuffing/dressing on steroids. To see the full list of amazing pumpkin party recipes (there are TONS) head over to Sara's site and Aimee's site! 

Unrelated: if you want to talk Westworld theories...LET ME KNOW! I�ve been aggressively debating certain storyline and character theories with friends all weekend, and am basically scaring them all away� so you know, I need new friends to scare away. 

Savory Pumpkin Bread Pudding with Bacon, Mushrooms, and Caramelized Onions
Note: there are a few different steps, so be sure to read through the whole recipe before getting started. 

1 small sugar pie pumpkin (or other pumpkin or winter squash)
6 thick slices of bacon, diced 
1 medium sweet onion, halved and thinly sliced
8 oz crimini mushrooms, sliced
1 tablespoon butter
2 teaspoons fresh thyme
1 clove garlic, minced
� teaspoon salt
1 loaf of stale/ crusty french or rustic bread, cubed (about 8-9 loose cups)
2 cups shredded gruyere cheese 
3 eggs
1.5 cups heavy cream
� cup chicken broth 
Heavy pinch of salt + fresh ground black pepper

Preheat oven to 425 degrees F. 

Cut pumpkin in half, and scoop out the innards. Save for roasted seeds (or whatever). Cut into roughly 3 inch pieces, and place on a baking sheet. Roast in oven for about 30 minutes--pumpkin should be just tender but not super soft. Let cool enough to handle it, and then remove peel (either peel off or cut). Cut pumpkin into bite-sized cubes, should have about 4-5 cups worth, and put in a large bowl. Set aside. 

While pumpkin is in oven, prepare the other filling ingredients.

Once you remove pumpkin from oven, turn temp down to 350 degrees F. Spray two 8x8 pans (or one larger, or many smaller) with cooking spray. 

Note: if your bread is fresh, just put the cubed bread on a baking sheet in the oven for about 20 minutes, until it�s a little crustier. 

Cook bacon in a skillet, until crispy, set aside to drain, but leave grease in skillet. 

With heat on medium, add onion, and caramelize until golden (turn down heat if they�re getting too dark). About 15-20 minutes. Add mushrooms and butter, and cook another 5-10 minutes, until mushrooms are saut�ed through. Add thyme, garlic, and salt, and cook until garlic is fragrant, a couple of minutes. 

Add bacon and onion mixture to the pumpkin cubes. Toss lightly until combined, and then add cheese and bread, tossing gently until everything is evenly mixed. 

In a smaller bowl, whisk together eggs, cream, broth, salt, and pepper. Pour over bread mixture, and using your hands, toss to make sure everything is coated. Add to baking dish.

Bake for 30-40 minutes (depending on the size of dishes you use). It�s done when the cheese is all melty, it�s golden on top, and springy to the touch. 

Don't forget to visit Sara's site and Aimee's site for a giant list of #virtualpumpkinparty recipes... from cakes to drinks to savory to sweet and everything in-between! 

Thanksgiving Menu 2015

THANKSGIVING WEEEEEEEK (forget Oprah voice, we're singing that with Jean-Ralphio flush-with-cash voice)! I�m hosting for the first time, and I�m so excited! I usually help my ma out in the kitchen, and make one or two dishes, but I've never been in charge of the full meal, or the turkey. I'm stooooooooked to do the turkey! I'll probably post some updates on Instagram (is this what Snapchat is for? Ugh. I just feel too old for Snapchat... I mean... be real, it's just for d**k pics, right??), to let you know how it all turns out. If you need any last minute inspiration, here�s my menu!


I�m making:

• Dry brined, spatchcocked (!) turkey & gravy
• Mashed sweet potatoes (with nutmeg, butter, and milk...no egg or sugar) topped with spiced pecans and bacon and toasted maple meringue 
• Honey Dijon roasted brussels sprouts 
• Homemade green bean casserole (but with French�s onions because I love them)
• Massaged kale salad with apples, pomegranates, shaved parm, and roasted delicata squash 

Our guests are bringing:

• Classic mashed potatoes 
• Caramelized onion and kale stuffing
• Rolls 
• Cranberry sauce 
• Papa's marinated olives & pickles 
• Cheese & crackers
• Pumpkin pie & whipped cream 
• Cheesecake 
• Pecan pie with chocolate and caramel drizzle

We�re drinking:

• Sparkling cider
• Prosecco
• Wine 
• Beer
• Apple peel bourbon cocktails, for the kids table 

Have a happy, happy Thanksgiving, and remember, the people around your table are more important than the decorations or the food on your table! Enjoy your friends and family, be thankful for your loved ones, and don't stress out!

Corn Pudding with Caramelized Onions and Goat Cheese

When I was growing up, my little family of four�my parents, my sister, and I�created some very, very strong holiday traditions. Like, the kind where if one tiny thing changed, we revolted. We were so rooted in those traditions and rituals that giving them up has been hard. Last Thanksgiving, our first without my dad, was really, really hard. He wouldn�t be there to cut the turkey, to joke with my sister and me about the fuckingyams, to give his annual thanksgiving toast. So, to counter the sadness and weirdness of his absence, my mom invited tons of people. Like 30. Or more. It was a huge party.


What people may not know about me, is that I'm an introvert. I�m pretty outgoing, I love public speaking and entertaining people, and I�m not shy� so a lot of people probably don't realize that I get stressed and a little uncomfortable at parties and social gatherings (which leads to me doing really awkward things, like when I showed everyone how to whip and nae nae at Halloween this year). I didn�t really put it all together myself, until I read that extroverts get energy from being around people, and introverts get energy from being alone. That is totally me. I like being with people, but man, sometimes it completely drains me. As does networking and small talk. I can speak at a room just fine, and I love having conversations with a few close friends. But small talk and working a room� no way, man. I'd rather whip and nae nae in front of a crowd.

So Thanksgiving last year� I was already super emotional about my dad, and stressed about the crowd, and started drinking champagne with breakfast, as one does. And kept drinking champagne all day, as one does. And then, because I was a little tipsy, I decided not to change out of the zebra print harem-type jogger pants and baggy Seahawks t-shirt I was wearing during morning food prep. And then, one of our family friends did a makeup demo on me� as one does? So, last Thanksgiving, I was the drunken hot mess in mismatched PJs, with a full face of makeup and a bottle of bubbles, crying and laughing and spilling champagne all over a toddler (sorry about that, Brit!).

Whew, we made it through that one!

My friend LZ came to last year's Thanksgiving celebration, and we laugh all the time about what a shit show it was, from the toddler-champagne incident, to us taking selfies with our friends' sleeping baby at the bar, to LZ's boyfriend burning off his eyebrows at the bonfire. (ok... all of this is adding up to a story about how I'm not fit to be around children). I'm so grateful for the friends that helped me through that hard time, and help me look back at it with joy and laughter. 

This year�s turkey day is also going to break tradition. My mom will be spending Thanksgiving with my aunt in Idaho. So, for the first time ever (except for the one year we went to my cousin�s wedding around Thanksgiving), my mom won�t be hosting and making the meal at my childhood home. Which means� I�m hosting my in-laws and my sister and her fianc� at my house! I�M HOSTING FOR THE FIRST TIME EVER.

Obviously I�ll try to keep the pre-game bubbles to a minimum. No guarantees on the zebra pants though. 
   



Corn Pudding with Caramelized Onions and Goat Cheese
Corn pudding is my friend LZ's "it's not Thanksgiving without it" dish. She makes a basic Memphis Corn Pudding. You could also add jalapenos or green chilis, which then makes it Santa Fe Corn Pudding. My variation has caramelized onions and goat cheese... I'm gonna go ahead and call it Seattle Corn Pudding. 

2 tablespoons butter
1/2 large yellow onion, diced
Salt and pepper
One can sweet corn, drained
One can creamed corn
One egg
1/2 stick (4 tablespoons) melted butter
1 box jiffy corn bread mix
1 cup sour cream + 2 tablespoons
4 oz Ch�vre goat cheese

Preheat oven to 350 degrees F, and grease a 2.5 quart casserole dish.*

First, caramelize the onions. Melt the butter in a skillet over medium-low heat. Add onions, and cook, slowly (low to medium-low) until golden brown. Add a pinch of salt and pepper. Remove from heat, and let onions cool for a few minutes.

Meanwhile, stir together corn, egg, melted butter, corn bread mix, and 1 cup of sour cream until well combined. Mix in cooled onions. 

In a small bowl, stir together ch�vre and 2 tablespoons sour cream, until smooth and creamy.

Add half of corn mixture to baking dish. Dollop on half of ch�vre mixture. Top with remaining corn mixture, and then dollop on rest of ch�vre. Leave in dollops or swirl in a bit if desired.

Bake uncovered for 1.5 hours, until golden brown on top. It shouldn�t really jiggle when you shake the dish. Let rest for a few minutes to firm up. Enjoy hot or at room temperature. 

*You can also use a big flat 9 x 13 baking dish. It will come out thinner and more cakey/ less puddingy. Instead of layering goat cheese, just dollop all of it across the top. Reduce baking time to about 50 minutes.