I wrote down an August Facebook post from of couple of years ago. It went something like this: “Summer isn’t over until Sept. 22 so set your pumpkin spice down! I’m not finished with my Margarita yet!” I must agree, why rush long-awaited summer days away.
It’s October, so I guess I must give-in and accept the fact that it’s okay to see everything pumpkin when shopping. The usual pumpkin fare such as pumpkin pie, muffins, lattes, bread, soup, pancakes and ice cream have been popular for a long time. Each year it seems that companies are extending the use of both pumpkin and pumpkin spice, and quite often in unexpected ways: dog treats, pumpkin spice cat litter and dog biscuits, deodorant, cologne, lip balm and toothpaste.
One that sounds very strange, at least it does to me, is pumpkin Spam! The list goes on and on. When it comes to restaurant menus, many appetizers, entrees, desserts and cocktails (how about a pumpkin spice martini made with the limited edition of Kahlua pumpkin spice liqueur, bit.ly/4fjMdi3 ), are prepared using pumpkin and pumpkin spice.
Why this craving? Pumpkin spice is a blend of cinnamon, nutmeg, cloves and ginger. Some recipes call for allspice and mace, as well. More about making your own blend in a bit.
Perhaps it is the warmth of the combination of flavors when the temperatures drop; think comfort food and flavors that offset our chillier surroundings as autumn’s weather begins to parade onto winter. Nostalgia plays a role, too, as we .
