(December 21, 2015 at 3:22 pm)Quantum Wrote: I think butternut pumpkins go really well with chestnuts. Cook both in a sweet vinegar vegetable broth with laurel leaves, cloves and allspice and some wine, and serve with potato dumplings. I recommend a cabernet dorsa or a similar dark and intense dry red wine to go with it. Basically the same wines you would combine with game. I just wanted to put that out there, and this thread seemed appropriate.
Note that cabernet dorsa is a misnomer, as it is not directly related to cabernet grapes. This was actually claimed by the creator, but modern genetic testing revealed the true ancestors, Dornfelder and Lemberger. I am not too fond of Dornfelder myself, and think it is a rather uninteresting red wine despite its popularity especially during the 90s, which is however slowly waning.
I like my pumpkins stewed with ham and rum. Saute a couple chopped medium onions in butter until sweet in a four quart soup pan. Add inch square chunks of pumpkin a ham bone and water to about four inches past covering. Cook over medium heat until the pumpkin is soft and tender. Add two cups chopped ham and two bay leaves. Continue cooking until pumpkin forms a thick stew. Add one tablespoon dark rum. Serve hot.
Do you think Hitler liked pumpkins, or is that just anti-pumpkin propaganda?
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