Now that we have returned home to LA and unpacked we were left with "what's for dinner." Looking at what was in the refrigerator and what we brought back with us I decided on leftover pumpkin something using our pumpkin puree. So we started with a pumpkin pie cocktail to unwind and then moved on to pumpkin cheddar and bacon grilled cheese sandwich which filled us up and was a great end to our Thanksgiving weekend. Both were so good I had to share and hope you love them as much as we did!
Pumpkin Pie Cocktail
1 tablespoon pumpkin puree
1-1/2 ounces Stoli Vanilla Vodka
1/2 ounce butterscotch schnapps
1/4 teaspoon cinnamon
Dash of nutmeg
1 cinnamon stick
Pour all ingredients into a cocktail shaker with ice and shake vigorously to mix well. Strain over an ice filled glass and garnish with a cinnamon stick. This makes one serving but could be made as a large batch to serve for a party.
Pumpkin Cheddar and Bacon Grilled Cheese Sandwich
1/2 cup pumpkin puree
1 tablespoon asiago cheese, grated
1 teaspoon fresh sage
1 large garlic clove
Dash of nutmeg
Salt and pepper to taste
4 slices of cibatta bread
4 strips of bacon
4-6 ounces white smoked cheddar cheese, sliced (found at Whole Foods)
In a small bowl, mix the pumpkin puree, asiago cheese, sage, garlic and nutmeg. Add salt and pepper to taste. Heat a medium non-stick skillet over medium heat. Lightly butter the outsides of all four slices of bread. Place one slice of bread, butter side down, in the skillet. Line the bread with the smoked cheddar cheese, top with about half of the pumpkin mixture, place 2 strips of bacon on the pumpkin mixture, then top with more cheese and place another slice of bread, butter side up, on top. Repeat with the other 2 slices of bread. Cook both sandwiches until golden brown and the cheese has melted, about 4-6 minutes on each side. Makes 2 sandwiches.