swapped in pumpkin ale for water and added some pumpkin pie spice to a base farinata di ceci, following the initial bake I removed it to a grid for the addition of goat cheese, fresh rosemary and pineapple head/butter roasted pumpkin then a final bake. batter into a screaming hot cast iron pan with a good bit of olive oil, to get a nice fry on the exterior the ale affected the final texture, guessing it was the sugar, didn't get the usual crispiness but still good about another 5 minutues to melt things together a bit topped off with a peanut/date crusted chocolate tart doing a lot of yard work, fall cleanup, several bonfires lately, really enjoying autumn pumpkin Sam & some salted peanuts, another great combination.
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