So…. I signed up for the pumpkin recipe contest at my church‘s Harvest Night. I entered it last year and before that too. Ok, and I even got the blue ribbon a couple of times. The question is, do I make something new? or Do I make something that got the blue ribbon in past contests? I lean on the “new” side for now but, alas, I’m finding it difficult to be creative with pumpkin, for whatever reason.
In the past my entries included pumpkin ice cream (a blue ribbon on this one, yum!) and before that it was a chili bake off. The others are a bit of a blur.
There are so many great pumpkin recipes like these Pumpkin Swirl Brownies Deb posted at Smitten Kitchen; one of the many food blogs I subscribe to. I could easily “borrow” one of them but I would really be happier creating something of my own. There’s just no real satisfaction from winning with someone else’s recipe.
So, I got this idea to make a Pumpkin Mole BBQ Sauce (mock-up recipe below) loosley based on a pumpkin mole recipe I found.
I looked forever on the www and didn’t find any BBQ sauces that even mention the word pumpkin, so it seems this might be a first. And besides, who could resist Mexican Chocolate! Then, I just couldn’t get over the idea of a BBQ Rib entry… and with the contest right around the corner, (this coming Friday) I better get to work experimenting, heh?
I’ll let you know how things turn out… Let me know what you think.
Does a Pumpkin Mole BBQ Sauce sound good to you?
Do you have a favorite pumpkin recipe you think deserves a blue ribbon?
Experimental Pumpkin Mole BBQ Sauce
- 1 Ibarra Mexican Chocolate bar
- 1 cup pumpkin puree
- 1/4 cup brown sugar (or maybe some molasses or honey)
- ½ tbsp fresh ground ginger
- ½ tbsp cinnamon
- ½ tbsp ground clove
- 2 tbsp chipotle powder
- 1 tbsp ground paprika