Pumpkin Spice Blueberry Parfait
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This dish lives somewhere in-between a breakfast bite and a dessert. I’d describe it as “healthy-ish”, so let that descriptor land in your mind where it may!
I love the autumn spices intermingling with the tang of the yogurt and the indulgence of the whipped cream. Digestive biscuits are a nice textural element, as do the wild blueberries and candied ginger.
Whether you’re enjoying this in the a.m. or p.m., it’s a great make-ahead treat.
Pumpkin Spice Simple syrup
- 1 cinnamon stick
- 1 whole nutmeg
- 3-4 whole allspice berries
- 1 one-inch chunk peeled fresh ginger
- 1-2 cloves (if cloves aren’t for you, then 1 is fine, but I like the uniqueness they can add to a
- syrup)
- 1 cup sugar
- 1 cup water
Directions
- Place ingredients in a medium pot and bring to a boil on medium-high heat. Turn off burner and allow mixture to steep for 15 minutes.
- Once mixture has returned to room temperature, strain contents into a sealable container or mason jar.
- Store in fridge and use as desired.
Parfait
- 2 cups Greek yogurt
- 2 cups whipping cream, whipped to firm consistency
- ½ cup pumpkin spice simple syrup, plus ¼ cup
- 2 cups wild blueberries, fresh or frozen and thawed
- 12 digestive biscuits, roughly chopped
- ¼ cup finely chopped candied ginger
Directions
- Gently combine yogurt, whipped cream and ½ cup of syrup in a bowl.
- To layer parfait, start with four equal-sized bowls or glasses (see-through is better for visual impact!).
- Place some berries plus a drizzle of remaining syrup at bottom of vessel, followed by a layer of the yogurt-cream mixture, biscuits, and candied ginger. Repeat layers until complete.
- Place in the fridge until ready to serve. (Can be made 1 day ahead of time.) Enjoy!
Pumpkin Spiced Pear Smash Cocktail
Ingredients
- 1 oz pumpkin spice syrup
- 1 ½ oz good quality vodka
- ½ oz Canadian-made amaro
- 2 Tbsp finely chopped pear
- ½ oz lemon juice
- Soda, enough to top
- Thyme sprig, for garnish
Directions
- Place syrup, vodka, amaro, pear, and lemon juice in a Collins glass and press gently with a
- muddler to combine.
- Fill with ice and top with soda. Garnish with thyme sprig and serve!
Pumpkin Spiced Roast Chicken and Cabbage Salad
Ingredients
- 6 skin-on, bone-in chicken thighs
- 2 ½ Tbsp canola oil
- 2 Tbsp plus 2 Tbsp maple syrup (divided)
- ½ tsp smoked paprika
- ½ tsp coarsely ground black pepper
- ¾ tsp pumpkin spice blend
- 2 cups whole green lentils, cooked and cooled
- ¼ small green cabbage, cut into ¼" thick slices
- 3 Tbsp apple cider vinegar
- 1 ½ Tbsp grainy Dijon mustard
- 1 pinch chili flakes
- 3 Tbsp finely chopped chives
Roast chicken and cabbage
- Preheat oven to 400℉.
- Mix 2 Tbsp canola oil, 2 Tbsp maple syrup, black pepper, paprika and pumpkin spice in a small bowl.
- Place chicken thighs in a small baking dish, drizzle with mixture, and roast for 20 minutes.
- Add a splash or two of water to the pan, baste with drippings, and return to the oven. Roast
- another 20 minutes, or until skin is crisp and meat is cooked through.
- Transfer chicken to paper towels to cool and absorb excess grease. Strain pan drippings into a bowl and set aside.
- Next, toss cabbage slices with ½ Tbsp canola oil, season with salt, and roast in the same dish until charred and tender, about 30 minutes.
Vinaigrette
- In a small pot, combine reserved pan drippings, 2 Tbsp maple syrup, vinegar, mustard, and chili
- flakes (plus an optional pinch more pumpkin spice).
- Simmer over medium heat until reduced by about one-third, 5–7 minutes.
Assembly
- Remove cooled chicken from bones, chop roughly.
- Chop cabbage into bite-sized pieces.
- Combine chicken, cabbage, lentils, and chives in a large bowl.
- Pour vinaigrette over top and toss well to coat.
- Delicious served warm or chilled, and definitely hearty enough for a main course!