Pumpkin pie spice Pumpkin pie spice Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is similar to the British and Commonwealth mixed spice. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It can also be used as a seasoning in general cooking. A recipe for this combination includes: A “Pompkin” recipe calling for a similar spice mix (mace, nutmeg and ginger) can be found as far back as 1796 in the first known published American cookbook, American Cookery, written by Amelia
Suprême sauce Suprême sauce "Suprême" sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. Traditionally, this sauce is made from a "velouté" sauce (a roux sauce made with a meat stock - in the case of "suprême", a chicken stock is usually preferred), reduced with heavy cream or "crème fraîche", and then strained through a fine sieve. This is the recipe as used in "Larousse Gastronomique", a seminal work of French "haute cuisine", first published in 1938. A light squeeze of lemon juice is commonly added.