Recipe: Gingersnap Pumpkin Pie

My love for all things pumpkin has been well-documented here, so it should come as no surprise that one of my favorite seasonal fall sweets is pumpkin pie. Just the thought of pumpkin pie conjures up images of crisp autumn nights, cozy sweaters and family gatherings. Despite my pumpkin fever, I’d never actually made this classic confection before a fall-inspired baking night with girlfriends over the weekend.

Instead of a traditional pie crust, this calls for a gingersnap cookie crust. I fell hard for the chewy texture and spicy flavor of the cookies.

Gingersnap Pumpkin Pie
*Adapted from Martha Stewart’s Pies and Tarts

Gingersnap Pie Crust

Ingredients:

25 gingersnap cookies
6 Tbsp melted butter
2 Tbsp sugar
Pinch of salt

To Make:

*Heat oven to 325 degrees.

*Place cookies in a food processor and pulse until fine, yielding 1 cup of crumbs.

*Transfer to a mixing bowl. Stir in melted butter, sugar and salt.

*Press mixture into the bottom and sides of a 9 inch pie pan. Bake and set until slightly darkened (about 10 minutes). Set aside to cool.

Pumpkin Pie:

Ingredients:

2 eggs, beaten
1 cup packed light brown sugar
1 Tbsp corn starch
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk

To Make:

*Increase the oven temperature to 375 degrees.

*In a large bowl, whisk together brown sugar, corn starch, salt, ground ginger, ground cinnamon, ground cloves, and pumpkin puree. Add evaporated milk. Whisk to combine. Pour filling into crust.

*Bake until edges are set and browned, but center is still wobbly (approximately 45-50 minutes). Set aside and allow to cool completely.

This just became my go-to pumpkin pie recipe that I plan to make all fall long, and I hope you love it too.

The Church Key

The newest restaurant on the Sunset Strip is The Church Key, a modern American restaurant cheffed by Steven Fretz (Top Round, XIV). The spot specializes in playful, internationally-influenced cuisine, which is evident in everything from its roaming “dim sum” carts to its silverware stamped with cheeky phrases. I visited The Church Key on the eve of its opening last week for a preview dinner.

While the space itself looks industrial, the mix of sofas, armchairs and even chaise lounges lends a more casual vibe– almost like  you’re kicking back in the loft of a (very, very) cool friend.

What first caught my eye about The Church Key was its cocktail menu crafted by mixologist Devon Espinosa, who won my heart at Pour Vous. For The Church Key, Espinosa has created an eclectic menu of updated classics and even canned cocktails. Who needs bottles?

Shot in the Dark: Dolin Blanc, Buffalo Trace Bourbon, Pineapple, Absinthe Rinse ($10.00)

Pink, frothy and sweet but still potent, the Shot in the Dark was one of my favorite drinks of the evening.

Fashioned Chai: Apple Jack Brandy, Buffalo Trace Bourbon, Chai Syrup, Orange Peel ($10.00)

Harlequin: Bonal, Raspberry Gomme, Lime ($9.00)

Golden Lorraine: D’usse Cognac, Benedictine, Clover Honey, Lemon, Anjou Pear ($14.00)

This smooth, fruity drink was my favorite of the night. I sipped from Justin’s, then needed to order one of my own.

Fretzy: Alto Reposado, St. Germain, Reagan’s Orange Bitters, Grapefruit Peel ($10.00)

In addition to the items on The Church Key’s printed menu, there are also off-menu specials on “dim sum carts.” The server even stamps a card for you as with traditional dim sum when you order a plate off the cart.  

Falafel Croquettes with Truffle Tahini

Pig Ear Cheetos with fluffy guacamole

 

The only thing more impressive than the perfectly-captured Cheetos flavor is the surprising amount of work that goes into this dish. To make these bite-sized crisps, Chef Fretz presses together dozens of pig ears over night to create a thick block and then shaves them paper thin before frying them. I couldn’t stop eating these. 

Salt and Vinegar Brown Butter Popcorn

Fried Scallops with passion fruit gelee and peanuts

Hamachi with Lup Cheong

Lamb Belly “Pastrami”

The menu items are more sizable and meant for sharing because, let’s be honest, sharing small plates and getting two or three bites is a drag. 

Benton’s Country Ham with Fig Mostarda, House Pickles and Grilled Sourdough ($15.00)

Here, Tenneesee country ham is aged with salt and brown sugar and cured for ten months before being shaved tableside into a mound of porky goodness. I alternated between piling everything into a crostini and eating the components separately, and both methods proved equally tasty. 

Ahi Tuna Tartare with Pomegranate, Greek Yogurt, Cucumber, Pappadam ($15.00)

Justin, my seafood taste tester, enjoyed the Mediterranean influence imparted to this familiar dish.  

Frog Hollow Pear Salad with Manouri Cheese, Frisee, Black Walnuts, Poached Pear Vinaigrette ($12.00)

Despite the abundance of heartier options on the table, this sweet, refreshing salad with slivers of pears and wedges of creamy manouri cheese was so delightful that I nearly licked the plate clean. 

Crispy Pork Belly with Gochujang Glaze, Cashew Butter, Radish, Sesame ($13.00)

I appreciated the bite-sized pork belly’s unique preparation, which yielded a taste and texture that reminded me of char siu. 

Sunchoke Agnolotti with Beaufort Cheese, Chanterelles, Brown Butter ($13.00)

“Peking” Quail Stuffed with Red Rice, Apples, Parsnip Puree, Sansho Truffle Jus ($18.00)

This beautiful, glistening bird was not part of the preview dinner but was generously prepared by the chef at the request of my friend Darin of DarinDines. I teased Darin for going rogue with his special order, but this plump, perfectly lacquered bird turned out to be one of my favorite bites of the night. 

Tapioca-Crusted Tai Snapper with Broccolini, White Soy Vinaigrette, Rice Cake ($22.00)

My dining partners all raved about this snapper, which was crispy on the outside and delicate on the inside. 

Mixologist Espinosa has also crafted a menu of “Odder Pops,” boozy adult popsicles made with liquid nitrogen that riff on the Otter Pops of your childhood. 

Our awesome, photo-bombing server

It’s Not Easy Being Green and Yellow Polka Dot Bikini: our slushy, boozy “Odder Pops”

The Odder Pops signaled a tasty transition to dessert.

“Sticky Toffee Pudding” Date Cake, Toffee, Candied Orange ($9.00)

Moist, dense and sweet, the sticky toffee pudding was a winner, especially when topped with the accompanying creme fraiche whipped cream. “Sweet treat,” indeed!

Earl Gray, Black Sesame and Pumpkin Mini Creme Brulee

I can never say no to a creme brulee, and this trio hit the mark…

…so much so that our server hunted down another pumpkin one for me. Hellooooooo, gorgeous. 

I left The Church Key very full but also eager to return for the other menu items I’ve yet to taste. Thank you to The Church Key for a delicious visit!

*Food and drink were hosted.

The Church Key
www.thechurchkeyla.com
8370 Sunset Blvd.
West Hollywood, CA 90069
(424) 249-3700

A Chau (San Diego, CA)

Whether you’re jetting off on an exotic vacation or packing the car for a weekend road trip, the most surefire way to eat well away from home is to ask a trusted friend for tips. Example: when my girl Cathy of Gastronomy Blog said that a stop at A Chau, a casual Vietnamese joint, was a must on my and Justin’s trip to San Diego, we listened. She raved about their banh mi sandwiches, calling them the best she’s eaten outside of Vietnam, which is high praise from a gal who lived there.

It’s tough for me to pass up a bowl of bun, or vermicelli noodles served with vegetables and your choice of meat, and A Chau had bun-tiful options, but it was banh mi I’d come for, and banh mi I’d have.

After a weekend of relaxation, beach time and the wedding of one of my closest friends, we selected a snack and a duo of sandwiches to munch on during our drive back up to LA.

These plump spring rolls ($3.95) yielded a cool, satisfying and crispy bite thanks to snappy shrimp and fresh veggies. The housemade peanut dipping sauce was spot on as well.

Charbroiled Beef Banh Mi ($4.00)

Pork Meatloaf Banh Mi ($3.25)

The most important component of a banh mi and, arguably the toughest to get right, is the bread. Anyone who’s been disappointed by a lack of a crunch or, conversely, had the roof of their mouth ripped to shreds by overly crusty bread would surely agree. A Chau’s baguettes nailed it, boasting a delightfully crunchy and flaky exterior and perfectly squishy interior. While the flavorful pork meatloaf edged out the charbroiled beef as my favorite of the two sandos, both delivered everything we hoped for at a whopper of a bargain.

For just over $10.00, Justin and I found ourselves full, happy and looking forward to our next opportunity to visit A Chau. Thanks, Cathy! 

A Chau

4644 El Cajon Blvd. 

Suite 111

San Diego, CA 92115

(619) 281-4066

Two Cold Treats to Satisfy Your Pumpkin Spice Cravings: Pumpkin Smoothie and Milkshake

Despite some toasty temps in LA, it’s officially fall, which means it’s pumpkin season. I wait all year to devour pumpkin in all forms: muffins, bread, whoopie pies, cheesecake, pasta, beer, and, of course, pumpkin spice lattes. Pumpkin spice has gotten some backlash recently, but haters gon’ hate. Here are two more ways to get your pumpkin spice fix in a cup–one healthy, one more decadent, and both cold. This way, you can embrace the change of season without overheating.

Pumpkin Spice Smoothie
*Adapted from Healthful Pursuit

*Serves 1

Not only is fall’s favorite squash delicious, but it’s also loaded with health benefits; pumpkin is high in vitamin A, vitamin C, potassium, boosts the antioxidant beta-carotine (which may play a role in cancer prevention) and is an excellent source of fiber. Take advantage of these benefits by starting your day with a healthy, filling pumpkin smoothie.

Ingredients:

1 cup non-dairy milk
          *I used almond milk
1/2 cup canned pumpkin puree
1/2 frozen banana
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of all spice

To Make:

*Place everything in a blender and blend until smooth.

*Pour into glass and serve immediately.

Pumpkin Spice Milkshake
*Adapted from Bon Appetit

*Serves 2

If indulging your sweet tooth is more of your thing, here’s a recipe for a milkshake that’s a staple in my kitchen this time of year.

Ingredients:

6 Tbsp cold whole or low fat milk
3 Tbsp pumpkin butter
2/3 cup canned pumpkin puree
1/2 tsp ground cinnamon
Pinch of ground cloves
Pinch of nutmeg
8 scoops vanilla ice cream (softened until just melted at the edges)

To Make:

*Place the milk, pumpkin butter, pumpkin puree, cinnamon, cloves, and nutmeg in a blender and blend to mix thoroughly.

*Add the ice cream and blend again.

*Pour into chilled glasses and serve.

*Tip: Add 3 Tbsp of bourbon for a boozy grown-up shake!

Enjoy!