August 1, 2012 § 13 Comments
The fashion and design industries are notorious for the phenomenon I call “season creep” as evidenced by heavy cabled sweaters appearing in early August, when the thought of wearing wool is about as appealing as donning chain mail and standing in the center of an unshaded parking lot. The food world seems to be a bit more resistant to season creep, I suppose because it is at the mercy of perishable produce.
However, there’s something to be said for the anticipation of the season and foods to come. Thus, these roasted spicy-sweet pumpkin seeds serve as a sneak preview; they’re rather like that cute dress you wear now with sandals that transitions perfectly into fall with tights, wedge boots, and a cardi. Why yes, I have been shopping online rather a lot lately…
Much like that dress, these roasted pumpkin seeds are great because they’re so versatile. They are at once smoky, spicy, and sweet. Maple syrup, together with melted butter, creates an almost lacquered coating for the pumpkin seeds, with chili powder contributing subtle heat, rosemary adding an herbal freshness, and my tweak, a pinch of onion powder rounding everything out with an extra hit of savoriness.