 "Photo: Tamir Kalifa/Daily Texan Staff")
Editor’s Note: This is the seventh part in a series about the autumnal obsession with pumpkin.
I blame Cinderella for brainwashing the world into believing that pumpkins can do just about anything.
Imagine it: the girl has no dress, no shoes and no form of transportation to the party of the century. With the wave of a wand, the most miniscule pumpkin in her patch transforms into a pimped-out ride.
But the limited reality of pumpkin possibilities came to a head when I was planning a pumpkin-themed dinner party last week.
Writing my grocery list for the extravaganza, my realm of imagination had no limits: pumpkin wine, pumpkin pancake mix, pumpkin maple syrup, pumpkin dinner rolls, pumpkin lasagna, pumpkin quiche, pumpkin tortellini, pumpkin ravioli and, of course, cream cheese pumpkin pie. Preparing for my party, I thought even the Mad Hatter couldn’t create a feast as creative as mine.
I was disappointed, however, while browsing in Central Market; apparently the pumpkin feast existed only in my wildest dreams.
There was no pumpkin wine, no pumpkin maple syrup, no pre-made pumpkin lasagna, no such thing as a pumpkin quiche and, even when I did find the pumpkin tortellini, I was too dejected to care.
Where was my culinary fairy godmother? I needed her to wave her wand and work her magic.
Continuing down the aisles, I decided to keep my chin up, and I reorganized my search party. I was determined to find the pumpkin outcasts in this store.
Finally, when I turned the corner, there was my white knight: orange pumpkin butter.
The gooey texture was like a marriage of peanut butter and jelly. It was both creamy and smooth. The best part of all, the flavor, was reminiscent of a pureed pumpkin pie.
After quickly throwing it into my basket, I picked up some sea salt crackers and bread to accompany. As The Black Eyed Peas would have said, “Tonight’s gonna be a good night.”
Alas, I did not find much else in the store that screamed “I’m the embodiment of pumpkin innovation,” but on my journey home, I decided the only way to get what you want is to do it yourself.
Therefore, in my little kitchen, with an apron and whisk in tow, I created my own pumpkin pancake syrup, made with pumpkin puree, pumpkin-pie spice and maple syrup. I even conducted a divine pumpkin-dip symphony composed of pumpkin puree, powdered sugar and cream cheese.
Pumpkin condiments are a perfect, subtle way to treat guests to pumpkin flavor without causing a pumpkin overdose. If people wanted pumpkin so badly, wouldn’t they just take a knife, carve the top off and spoon the stringy substance into their mouths?
