This has been a real hit to my ego. For this blog, I went the extra mile. I bought two beautiful pumpkins from my neighbourhood grocery store that sells only organic and local products (Thanks Pots!)
I bought everything I needed to make a pumpkin pie for the ages. Rum! Cream! I even grated fresh nutmeg.
If there’s one thing that I will forever be grateful to the Toronto Star for, it’s this recipe. Now, Star editorial board, don’t be insulted by that. This recipe is stellar.
Which is why it’s even more depressing that I bungled it so badly. I’ve made it several times in the past to rave reviews. I used to be a pie maker, for pete’s sake! And I tell you, my pastry rolling skills were impressive. Your grandma would have been in awe.
I don’t quite know how my cooking and baking skills have gotten so rusty. It’s a testament of sorts to the importance of developing these skills in childhood and keeping them sharp. Otherwise you might be subjected to some weird bitter and gritty pumpkin concoction (I'm too embarrassed to even show you the photos.)
So for this installment of the Pumpkin Blogs, I offer you several examples of cooking classes in the Greenbelt, and two great recipes – the Spiced Pumpkin Pie, and a Pumpkin Cheesecake.
Cooking Classes in and around the Greenbelt
Arvinda’s, Toronto and Oakville
Everdale, Toronto, Guelph and Erin
This learning farm often runs workshops on topics like baking your own bread, growing sprouts and “The Lost Art of Canning.”
Good Earth Food & Wine, Beamsville
Embracing the slow food movement, this Niagara farm-to-table operation hosts intimate cooking classes ranging all the way from “high end street food,” fungi-focused classes and simple Tuscan cuisine. You also come away with a complimentary bottle of wine! Bonus.
Wine Country Cooking School, Niagara-on-the-Lake
Go for a Culinary Weekend, a five-day Culinary Vacation or just for a few hours. They focus on that oh-so-beautiful relationship between food and wine, and showcase local foods in their recipes.
Great Pumpkin Pie Recipes
Spiced Pumpkin Pie, Toronto Star
Don't do whatever I did, and you'll be a very happy person indeed.
The lovely Amy Chan vouches for this recipe. My stomach does too.
Stay tuned for the third installment of the Pumpkin Chronicles. Cross your fingers that it goes as planned...
- Emma "Moe" Berrigan, Communications Assistant