Alinea, a restaurant in Chicago, has stirred up a lot of conversation about a classic dish that ends up being made in homes across the world as the weather cools down: pumpkin pie.
After a long day of pumpkin carving, millions of families get to work making their signature recipes involving pumpkins. Soups, roasted seeds, pies, and various desserts involving the giant orange squash…but never quite like this!
Take a look at this tiny version of pumpkin pie:
These are the ingredients: pumpkins from and organic farm 20 miles outside of Chicago, cinnamon, clove, ginger powder, those ingredients are distilled (Wikipedia is a great source to read about what distillation is if you need to), AP flour, butter, water, heavy cream, Tahitian vanilla, sugar and salt.” Simon Davies, the Chef du Cuisine, writes.
The miniature pumpkin pie is served as a part of a 20-course tasting menu. While they say that they are not trying to re-create classic and are just having fun, people can’t wrap their heads around it.
Critics have simply said it was just “clear Jell-o” but Davies clarifies that most people don’t fully understand how diverse gelatin can be when used creatively. This isn’t your standard Jell-o.
The gel is stable, but it quickly melts away once diners eat it. What do you think of this fun take on a pumpkin pie?