Ooh, the air is brisk and the clocks have gone back! The leaves don’t change color in London, (they just turn brown and die) but they’re starting to fall! And tomorrow is Halloween!
I’m missing my east coast autumn for sure, but trying to get in the spirit of the season. So I rummaged through my pantry for some hot apple cider supplies, and got ready to carve my pumpkin!
I spiced my cider by putting all the ingredients in a saucepan over simmering heat.
Squeezed in the juice of a clementine and a splash of dark rum.
While my brew heated up, I settled down to design my jack-o’-lantern, drawing on its features with a Sharpie.
Next, is my favorite part – cutting out the lid around the stem, then scooping out all the pulp and seeds.
With my mug of hot spiced cider (a perfect hand-warmer!) close by, I used a thin flexible fillet knife to carefully saw out the eyes and mouth of the pumpkin.
Isn’t he cute??
Don’t let all those pumpkin seeds go to waste! Rinse them clean and place them on a parchment covered baking sheet to roast in the oven. This time, I sprinkled them with Old Bay, popped them in and left to bake for 20 minutes.
They came out perfectly toasted, with that familiar Maryland flavor filling the kitchen!
These Old Bay roasted pumpkin seeds make the perfect crunchy snack, sure to be gone long before the trick-or-treaters come knocking.
Happy Halloween, everyone!