Making Whoopie at The International

Sustainability has never been so sweet!

It isn’t Thanksgiving until you’ve tasted Culinary Director Alina Eisenhauer’s Pumpkin Whoopie Pies…and if you prefer a savory dish, you can try Executive Chef Mark Pelletier’s Pumpkin Bisque topped with roasted spiced pumpkin seeds.

Perhaps even more delightful than the dishes’ seasonal harvest flavors is the fact that all the pumpkins for these creations came right from the festive holiday décor you’ve enjoyed all month on our beautiful resort grounds!

Eisenhauer collected the more than two dozen pumpkins on The International property with the help of Sous Chef Andrew Ciullo. The team got to work right away creating Fall favorites that will be served at The International’s Thanksgiving feast. Eisenhauer is a big fan of getting the most out of her ingredients, so she used every last bit of the pumpkins – including the seeds – for her selections.

“This is how I was raised. As a kid I loved the ingredients as much as the finished product so I do my best to use it all,” Eisenhauer says.

Eisenhauer was recently hired as The International’s new Culinary Director due in part to her passion for farm-to-table lifestyle using fresh local ingredients and promoting sustainability. It’s all part of the holistic and mindful environment both embraced and generated by staff at The International, which will be evident right on your dinner plate.

“Waste not, want not,” exclaims Eisenhauer.

By the way, Chef Alina’s Pumpkin Whoopie Pies will be featured tonight at the Fireplace Room Restaurant…and it will be accompanied by Pumpkin Gelato. See you there!
Ingredients:
Butter………………………. 5 ¼ oz
Sugar……………………….. 1lb 5oz
Pumpkin Puree………… 1lb
Eggs…………………………. 4 eggs
Milk………………………….. 5.5oz
AP Flour……………………. 1lb 4oz
Salt…………………………… 2 tsp
Baking Powder………….. ½ tsp
Baking Soda……………… 2 tsp
Pumpkin Pie Spices…… 2 tsp

Directions:
1) Cream shortening and sugar until light and fluffy
2) Slowly add eggs and scrape well
3) Mix the dry ingredients together
4) Mix the milk and pumpkin together
5) Add in the dry ingredients and pumpkin mixture alternating starting with dry
6) Mix until just combined
7) Scoop batter on baking sheet
8) Bake at 350 for 10 minutes rotating the pan half way through

Ingredients:
Butter……………………….. ½ lb
Cream Cheese…………… ¾ lb
Powdered Sugar………… ½ lb

Directions:
1) Mix ingredients by hand until smooth.
2) Place filling in whoopie pie.