« on: October 13, 2010, 04:07:20 AM »
I'm not much of a baker, but I do make a habanero pumpkin pie... usually for Thanksgiving. Almost ashamed to say it, but it starts with Libby's canned pumpkin & a frozen pie shell. However, I spice it to my taste, not the recipe on the can, and I add some finely diced habanero. The amount varies depending on whether it's for my consumption or for the TurkeyDay table.
You'd be surprised at how well this combination works. Keep it restrained and even non-pepper lovers go crazy for it. The fruity habs mix with the pumpkin flavor in a really nice earthy way. Discard the seeds & the inner membrane, use just the walls of the pepper. You'll still get plenty of heat, but more of the distinctive hab flavor (this is generally true with any hot peppers). Most folks go for the heat, but I like the pepper flavors. You can always get as much heat as desired by using another pepper.
My wife's the baker. She recently made an incredible tiramisu for my birthday. She bakes the biscuit herself, rather than using lady fingers. She uses both turkish & regular dried apricots, killer chocolate, and Zaya (my favorite rum). I'll see if I can dig up a good picture from the birthday dinner.