The pumpkin carving was a bust. But, at least there was candy.
I truly love this time of year.
Maybe it’s the fact that my father is a retired bookie, the fact that I was always ahead a year in Math or the fact that it plays into my slight touch of OCD, but I love numbers and statistical breakdowns. Needless to say, when Blogger released their stats feature for the blogs I became obsessed with it. In fact, because I’m such a geek, I wanted to share those stats with you.
- Pageviews, all time history(since May 2010-present): 7,345 with over 1/3 coming in the past month.
- My post on Momofuku’s ‘Crack Pie‘ is the top viewed with 342 page views
- Portlandfoodcoma.com, Bon Appetit and Portlandfoodmap.com have brought in 841 hits, and are my top 3 sources of traffic. But, Portlandfoodmap.com is the number one referring site to this one(thank you, A!).
- I’m big with the ‘U’ countries as the US, UK and Ukraine are my top three countries of visitors and those visitors, by more than 15%, are PC’s.
- Apparently, 11 people have found this site by looking up ‘Ediable Obsessions’ and can’t spell. 21 people spelled it right and found their way here.
- One person, truly the inspiration for this post, found this site by searching for ‘Edible Pumpkin Lube.’
Happy Halloween, indeed.
One great thing about having a partner that is studying Library Sciences is the fact that they find some really cool websites, especially the archival ones. The picture above is from the Library of Congress’ American Memory site and was printed around 1942.
17.6 oz pumpkin – weigh after it has been peeled (even butternut will do)
½ tsp salt
1 tsp cinnamon
2 tsp baking powder
vegetable oil for frying
cinnamon sugar for dusting
Cut the pumpkin into chunks and cook in water until very soft. Drain and allow to cool. Place all the ingredients, including the pumpkin into a blender and blend.
Heat the oil in a saucepan and when the oil is hot, drop spoonfuls of the batter into the oil.
When golden brown on both sides, take out of the oil and drain. Dust with cinnamon sugar and serve with the Creme Anglaise.
**I added cubed ginger gold and honey crisp apples to the batter–about 4 small, total–and I believe that’s where I made the mistake. They apples were cut too big for the fritter to maintain a true shape and were just sloppy looking and not cohesive.
- ½ cup granulated sugar
- 4 egg yolks
- 1 teaspoon cornstarch or potato starch
- 1-3/4 cups milk
- 1 tablespoon vanilla—or for chocolate crème anglaise, 3 ounces of semisweet chocolate melted in the milk and 1 teaspoon vanilla extract stirred into the finished sauce
- In a 3-quart mixing bowl, gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms a ribbon.
- Beat in the starch.
- While beating the yolk mixture, very gradually pour on the boiling milk in a thin stream of droplets, so that the yolks are slowly warmed.
- Pour the mixture into a heavy-bottomed enameled or stainless steal saucepan and set over moderate heat, stirring slowly and continuously with a wooden spatula or spoon. Reach all over the bottom and sides of the pan, until the sauce thickens just enough to coat the spoon with a light, creamy layer.
- Do not let the custard come anywhere near a simmer. It should be a maximum of 170 degrees on a candy thermometer.
- Then beat the sauce off heat for a minute or two to cool it. Strain it through a fine sieve, and beat in the vanilla.
- To serve hot: Keep the sauce over warm but not hot water. If you wish, beat in 1 to 2 tablespoon of unsalted butter just before serving.
- To serve cold: Set the saucepan in a pan of cold water, and stir frequently until cool. Then cover and chill.
Not a 100% win for me. My sister made the same thing last fall when I was home and I couldn’t stop eating them. This time, they were a bit of a fail with the creme anglaise a bit too thin and the fritters overly greasy and freakish looking from the adding of the apples. I’ll probably make another attempt at these soon, though they’ll definitely be sans apples.