Let's begin with Pumpkin trending

The scent of burning leaves and baking pies have always accented the fall season for me. I didn’t mean to combine those two and scent my kitchen with the aroma of burning pecans. I love them toasted, and these got a little over done.

Oh well, I still have the pumpkin vodka to smell.

My sampler’s gave a hearty round of praise for Crop’s Organic Spiced Pumpkin Vodka, dubbed “The Essence of Autumn.” If you’ve missed this second year of intense pumpkin marketing, you may want to jump in with this one, which puts the imbiber in the mind of roasted pumpkin and baking spices. Makers have employed professionals to mix up some ideas. In my humble experience, I’m going to say these blends should be able to cure what ails you. It may sound like an unusual paring at first. But listen to what Top of the Hub’s head bartender, Arley Howard does with it for New Englanders with his Pumpkin Ginger Cooler. He notes how well this seasonal vodka pairs with most fall-style dishes.

  In Florida, which has a milder season, like we do in Texas, mixologist Nick Nistico appreciates the combination of Crop’s exquisitely spiced vodka and spicy rye with a seasonal twist on a julep and even tries it in a piña colada. Here’s what they do:

Crop Organic Pumpkin Ginger Cooler

(Arley Howard)

1 tablespoon brown sugar

1 lemon slice

Nutmeg

2 parts Crop Organic Spiced Pumpkin Vodka

1 part ginger liqueur

1 part sour mix

Ginger ale

In a highball glass, muddle brown sugar with lemon and a sprinkle of nutmeg. Add ice, Crop Organic Spiced Pumpkin Vodka, ginger liqueur, and sour mix. Shake contents and then top with ginger ale.

Plymouth Rock Julep

(Nick Nistico)

2 parts Rye whiskey
1 part Crop Organic Spiced Pumpkin Vodka
½ part cinnamon syrup
5 dashes Bitter Truth Aromatic Bitters
Swizzle all ingredients with ice and then top with crushed ice.  Garnish with a candy-corn pumpkin and grated cinnamon.

Pumpkin Cocktail

(Nick Nistico)

1 part Crop Organic Spiced Pumpkin Vodka

5 dashes bitters

Top with pumpkin ale.

Pumpkin Collins

(Nick Nistico)

2 parts Crop Organic Spiced Pumpkin Vodka

1 part fresh lemon juice

1/2 part simple syrup

Shake with ice and strain over fresh ice. Garnish with a lemon wheel dusted with cinnamon.

Dessert Mash-Ups

Dorothy Kern has a blog called Crazy For Crust. She must be always thinking of new things to do with that, and now we can all enjoy “Dessert Mash-Ups: Tastey Two-in-One Treats including Sconuts, S’morescake and Chocolate Chip Cookie Pie.”

The names, the photos, the concepts. These are amazing ideas. She’s has a fun way of writing and sharing her ideas. Here’s some of what comes out of her head:

* She makes “dippers”  for sweet things by stamping shapes from pre-made pie crusts and sprinkling them with sugar.

* Pair with Tiramisu Dip

* Next time you make your own peanut butter, whip some Oreos into it.

* Cake Batter Blondie Bars, because the author thinks sprinkles should make your day.

* Chocolate Chip Cookie Toffee Bark. I have to stop here.

Tuna in the outdoors

StarKist Tuna Creations has Outdoors Pouches now. They’re done up in camouflage print, so you know they can be eaten outdoors. They worked just fine indoors in my lunchbox. Keep them in a drawer and you can rip open the pouch and enjoy seasoned tuna with one more friend and a half of a friend. That’s right. There are 2.5 servings in this pouch, but at 60 calories a serving, I sure downed the whole lot of the Sweet and Spicy version featurings onions and peppers. I liked the lemon version even more. It’s quick and easy and good. Thanks, Charlie. Meet you for lunch next week.

Cookies ease addiction?

Here’s why Nothin But Foods  reports they’ve launched a new cookie. Loyal customers report that the traditional granola bars are SO addictive they’ve wanted something smaller and lower in calories to get their fix.

So here come Nothin' But Two Pack Cookie with half the calories of the  traditional granola bars. I’ve been tasting as many varieties from this line as I can and have a tough time picking fave flavors from peanut butter banana chocolate and cocolate coconut almond.

I made a breakfast sandwich of cherry cranberry almond and Canadian bacon and took ginger lemon cashew for a walk.

The labels show the tempting product and let you know this company is 100 percent natural and goes wheat, gluten and GMO free on products. They’re all delicious, even if you don’t require these dietary needs.

ddoiron@panews.com