Help keep Salon independent

Maple pumpkin ginger toasts recipe

Published

Pumpkin Butter

This makes quite a large amount. You may halve this quantity, or make the whole and freeze it until Christmas; a jar of pumpkin butter is a coveted gift.

Ingredients

  • 1 cup apple cider or apple juice
  • 1½ teaspoons ginger
  • 1½ teaspoons cinnamon
  • ¼ teaspoon cloves
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 1¼ cups sugar
  • Pinch salt
  • 2 (15 ounce) cans pumpkin purée

Directions

  1. In a saucepan over medium heat, combine apple cider, flavorings and sugar. Stir and let come to a boil. Lower heat and stir in pumpkin purée. Let cool. Place in plastic container and keep in refrigerator.

Maple Glaze

Ingredients

  • ½ cup maple syrup
  • ½ cup water
  • ½ teaspoon vanilla
  • Pinch salt

Directions

  1. In a saucepan over medium heat, combine all ingredients. Bring to a boil, then remove from heat and let cool.

Pumpkin Bostock with Maple & Ginger

Makes 6 servings

Ingredients

  • 1 recipe Maple Glaze
  • ½ cup Pumpkin Butter
  • 6 slices stale challah bread, 1½ inches thick
  • 1 tablespoon crystallized ginger, finely chopped

Directions

  1. Preheat oven to 350°. Prepare a sheet pan with foil and a nonstick grid, if you have one. Dip bread slices in maple glaze and squeeze out extra liquid. Place on grid-covered baking sheet.
  2. Spread each toast with pumpkin butter. Bake at 350° for 15 minutes. Your kitchen will be unbelievably fragrant at this point.
  3. Remove toasts from ovens and sprinkle with chopped crystallized ginger. Serve with hot, black coffee.


Related Topics ------------------------------------------

Related Articles