

PUMPKIN INDIAN PUDDING
SERVINGS: 24 tasting portions
INGREDIENTS
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5 ounces Butter, Soft
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6 ounces Light Brown Sugar
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¼ cup Molasses
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4 each Eggs
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2 ½ cups Native Pumpkin or Squash Puree
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½ cup Cake flour
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3 tablespoons Cornmeal
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½ teaspoon Baking Powder
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½ teaspoon Baking Soda
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Pinch Salt
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1 teaspoon Cinnamon
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1/8 teaspoon Nutmeg
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¼ cup Heavy Cream
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Pumpkin/Squash puree – any variety works, remove seeds and set aside, roast in oven till soft and puree in vitamix till smooth
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For tasting samples can bake in ½ hotel pans in water bath, scoop into disposable portion cups for serving
METHOD
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Cream butter and sugar
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Mix in molasses, eggs and pumpkin/squash puree
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Sift dries, scrape down and mix in flour and spices
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Scrape down and mix in heavy cream
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Scoop into dishes and bake on a sheet pan with water at 325 for 1 hour or until set
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To the unknowing stomach, a West Virginia hot dog is pretty simple. Hot dog, steamed bun, diced onion, yellow mustard, a creamy slaw, and a slathering of chili. But the secret is often enough in the sauce. “In West Virginia, you’ll find a lot of variety,” says Mike Costello of Lost Creek Farm in Harrison County, who grew up outside of Charleston with a slightly spicy version and was kind enough to share a personal recipe with us—and you.
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It’s grilling season, and meat master Tuffy Stone has a foolproof recipe for summer cooking that can satisfy a crowd. “The first time I made this recipe, I was competing in the Kingsford Invitational barbecue competition in New York City,” he says. It was the contest’s “one bite challenge,” and Stone won. But the best prize? A North Carolina pitmaster telling him afterwards, “you’re one tough dude.”
COWBOY CAULDRON PIZZA
As Mike Bertelsen of the Cowboy Cauldron Company puts it, making your own pizza is “bonehead easy,” especially over one of his epic firepits and using a cast-iron pan as a de facto pizza stone. Consider these grilled pies, especially with a handful of fresh basil and other goods from the garden, your new go-to for summer.
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