Seasonal Food Flavorings

[burpo_the_wonder_mutt]

@romansperson

Chocolate Egg Nog
• 1 cup milk
• 1 1/2 cups chocolate milk
• 5 eggs
• 1/4 cup brown sugar (packed)
• 1/2 cup whipping cream
• 1/2 cup Kahlua or strong coffee
• 1/2 cup dark rum (optional)
• 1/2 tsp ground cinnamon
Combine milk and chocolate milk in a saucepan and scald (do not boil). In another bowl, beat eggs and sugar together until thick. Add about 1/2 cup of the hot milk to the egg mixture and mix through. Then stir the egg mixture back into the hot milk, and place over low heat.

Add whipping cream and Kahlua or coffee. Cook and stir until mixture thickens. Do not boil. Remove from heat and add rum (if using) and cinnamon. Let cool and refrigerate until chilled. Serve with a sprinkling of grated chocolate and nutmeg.

Do you think Bailey’s Irish Cream might sub for Kahlua? Otherwise, sounds very tasty and I might just give it a spin this holiday season.

[Filbert]

It’s even spread to this side of the pond, random stuff labelled ‘pumpkin spice’. What’s funny is that we really don’t do pumpkin pie.

[Chronos]

But can you get pumpkin spice chocolate-covered cotton?

[WildBlueYonder]

@Chronos

“Pumpkin” isn’t actually as narrowly defined as most Americans think. If the label says pumpkin, then it contains pumpkin, but it probably isn’t the big orange pumpkin that you carve into Jack-o-lanterns, and may well be butternut pumpkin, AKA butternut squash.

No way.:smack:

I know the difference between cooking pumpkins and carving Jacks. Cooking ones are very small

@pulykamell

Here’s the dope. It can be made from a variety of winter squashes. “Pumpkin” is not that rigidly defines by the FDA. Libby’s, for example, uses its own variant of Dickinson squash in their pumpkin purée.

I would have to see the Libby’s site, not some generic person’s site-but then, would they tell the truth?? :dubious::dubious:

[WildBlueYonder]

ah!

“That’s why we use our own proprietary strain of Dickinson pumpkins. Forged from a painstaking combination of the right latitude, soil, temperature—and years of trial and error.”

https://www.verybestbaking.com/libbys/we-are-pumpkin

[romansperson]

@burpo_the_wonder_mutt

Do you think Bailey’s Irish Cream might sub for Kahlua? Otherwise, sounds very tasty and I might just give it a spin this holiday season.

Worth a try. I prefer using the coffee to using the Kahlua, myself.

[pulykamell]

@WildBlueYonder

No way.:smack:

I know the difference between cooking pumpkins and carving Jacks. Cooking ones are very small

I would have to see the Libby’s site, not some generic person’s site-but then, would they tell the truth?? :dubious::dubious:

You can just read the FDA labeling rules.

n the labeling of articles prepared from golden-fleshed, sweet squash or mixtures of such squash and field pumpkin, we will consider the designation “pumpkin” to be in essential compliance with the “common or usual name” requirements of sections 403(i)(l) and 403(i)(2) of the Federal Food, Drug, and Cosmetic Act, and the “specifying of identity” required by section 1453(a)(1) of the Fair Packaging and Labeling Act.

Libby’s is Dickinson squash or Dickinson pumpkin (the names are interchangeable. Pumpkin is just a type of squash.)

This is what they look like. That is an actual picture from the processing plant where they make Libby’s, here in Illinois.

And here’s a picture where you can get a sense of scale, too.

[pulykamell]

Also, here’s a link to cucurbita moschata, the type of winter squash/pumpkin used in Libby’s. Note that Dickinsons are from this genus and species, as are butternut squash. Your standard pie pumpkins, field pumpkins, that sort of thing are typically Curcubita pepo, so a different species. (I’m talking about Connecticut Field pumpkin, sugar pumpkins, and New England pie pumpkin, among other cultivars.)