You know the saying “show me your carved pumpkin and I’ll tell you who you are”?
So, let’s see what our pumpkins reveal about our family.
This one is Esther’s. Well, technically I carved it, but it was on her insistence. In case you are not familiar with the symbol, or are confused by my inadequate drawing skills, it is the mocking jay pin, the symbol of the rebellion in the Hunger Games trilogy. Esther’s read the books multiple times and is currently trying to persuade us to let her go to the midnight premier of Mocking Jay in November. Because going to the movies at a normal time like 8 PM is not cool, you know?
Another one by Esther. We have watched the whole Sherlock series together and when Esther is a fan she is a FAN.
This pumpkin is Sebastiaan’s. In case you can’t decipher it, it is a Death Star (customized – Sebastiaan also added a smiley somewhere, also he got bored about halfway). What can I say? He is a twelve year old boy. Have you seen his lightsaber?
This one is mine. Not sure what it reveals about me. That I like autumn and leaves? Not very shocking. Or that deep down I’m a romantic?
But we did not stop there. We have also carved pumpkins from hard boiled eggs.
The recipe was inspired by a picture I saw on Pinterest but which did not link to a recipe, so I made it up as I went. Nothing fancy or difficult, but they do look cute and would be nice as appetizers for a Halloween party (or any fall party for that matter).
Pumpkin deviled eggs
60 g soft butter
1 1/2 tbsp French mustard
2 tsp smoked paprika, plus more for garnish
1 tsp lemon juice
salt and pepper
a few sprigs of chives or (even better) Chinese chives
Boil the eggs in simmering water for 10 minutes. Drain them and cover with cold water. If you boil them in advance (say the evening before), they’re probably easier to peel – though there are many theories on how to succeed in peeling them neatly.
Cut the eggs in half horizontally and pop out the yolks. In a food processor, mix the egg yolks with the butter, mustard, paprika and lemon juice until smooth. Season with salt and pepper to taste. Fit a piping bag with a plain nozzle, fill with the mix and pipe the filling into the empty halves. Use a skewer to draw lines in the filling and add a little piece of chives to represent the stem. Sprinkle a little smoked paprika on top. Chill until ready to serve.