Archive for October, 2011
The holiday marathon has begun. We are off and running the frantic race of planning, shopping and preparing holiday meals from Thanksgiving to New Year’s and everything in between. Over the next four weeks follow us and by the time the month is over, we promise a unique and delicious Thanksgiving meal fit for both family and friends.
Ann and Lisa
Week 1 Pumpkin Maple Prosecco with Goat Cheese and Cranberry Crostini
Week 2 Roasted Sweet Potatoes with grilled corn and leeks and
Parsnip, Turnip and Roast Garlic Puree with fresh thyme
Week 3 Chipotle-Honey Glazed Roast Turkey with Apple Cider Gravy
Week 4 Pumpkin Bread Pudding with cinnamon whipped cream
As I mentioned before, I adore autumn. The abundance of color and smells are intoxicating. One of the great joys is going to a pumpkin patch to pick the perfect pumpkin. Whether it is just for a fall decoration or to carve for a Jack-o-Lantern it is a fun acitivity for a crisp fall day. If you go to a farm stand they will always have pumpkins that can be used for baking and cooking. They are usually small and not as fiberous as the carving type. It is easy to use them, just split in half, remove seeds and place face down on a non stick baking sheet and roast in a 350 degree oven until fork tender. You can also roast the pumpkin seeds on a separate sheet pan . After roasting them sprinkle with a little Kosher salt and they are a delicous and healthy snack.
There are so many recipes to make using fresh or canned pumpkin. Pumpkin is so versitile , it can be used for both savory or sweet recipes. I have included a recipe for one of my favorite cakes. It is a Pumpkin Spice Cake with Pumpkin Cream Cheese Icing garnished with pumpkin seeds, dried cranberries and chopped walnuts. Put a pot of mulled cider on the stove while baking this cake and you will engulf yourself with a kitchen full of fall’s delectable aromas.
Pumpkin Spice Cake
12 oz. sweet butter
1 cup sugar
1 c light brown sugar
1 t vanilla
2 c all purpose flour
1 cup of pumpkin puree (either fresh or canned)
1/2 c buttermilk
2 t baking powder
1 t baking soda
1 t ground cinnamon
1/2 t nutmeg
Cream butter and sugars together in a bowl of a stand mixer or use a hand mixer. Add egss one at a time until well incorporated. Add pumpkin and vanilla. Mix. IN a separate bowl sift all dry ingredients together. Add alternately with buttermilk.
Preheat oven to 350 degrees.
Grease 2 9″ layer cake pans, divide the batter equally. Bake for 25 -30 minutes.
Cook in pan for 20 minutes and turn out onto a cooling rack. Ice with pumpkin cream cheese icing and decorate the top with a mixture of pumpkin seeds, sunflower seeds, dried cranberries and chopped walnuts.
Pumpkin Cream Cheese Icing
1 pound of softened cream cheese
3/4 cup softened unsalted butter
4 cups powdered sugar
1 t vanilla
2 t fresh lemon juice
1/4 c pumpkin puree
Put cream cheese and butter in bowl of of stand mixer. Slowly add sugar. MIx together well and add pumpkin , vanilla and lemon juice, Mix well and ice tops and sides of cakes.
Decorate with nut mixture.
I didn’t grow up in a Jewish household. I didn’t grow up in a household with any sort of religion at all, really. But now, all grown up, with children of my own, I look forward to the couple times a year when I can celebrate the Jewish holidays with my mother who is Jewish and has become more so over the years. We gather at her house for Passover and Rosh Hashanah and celebrating the holiday becomes more about having a nice meal together than anything else. She makes her brisket with lima beans, matzah ball soup, roast chicken with carrots, and then for dessert she makes this Apple Torte. It is a cake that you will hanker for, it is a cake that a friend of mine from 35 years ago, when she “friended” me on Facebook asked about, it is a cake that is really like no other. And what makes it even more special, is that it is from a little cookbook that no one has ever heard about. My mother was reticent to share the recipe with me and who knows how she will react when she discovers that I have shared the recipe with you. But here it is and I hope that it can become a tradition in your household as well.
1/4 lb. butter
1 cup sugar
1 3/4 cups all purpose pre-sifted flour
2 large eggs
2 tsps. baking powder
8 to 10 large Macintosh apples
Melt butter in a saucepan; add sugar gradually, beating well. Add eggs one at a time, mixing thoroughly. Add the flour, which has been combined with baking powder. Beat the mixture well. Spread on bottom of 9-inch spring form pan. Pare and core apples and cuts in quarters or eighths. Stand apples on end in mixture until the whole mixture is covered with apples. (Looks like a flower of apples.) Sprinkle with cinnamon. Bake at 350 for 1 to 1 1/2 hours.
1/8 lb. softened or melted butter
1/2 cup of light brown sugar
Cream butter and sugar together. Add eggs. Pour over top of baked torte and bake until the custard sets, about 30 minutes at 325.
The NAOMI COOKBOOK is a collection of recipes assembled by members of the Naomi Chapter of Toronto
to mark 40 years of service in the Hadassah Organization of Canada. It was first published in 1928.
Maybe it is because I grew up in New England , but the autumn is my favorite season. I adore the weather, the foliage and above everything I love the foods. The squashes and the root vegetables are a feast unto themselves. Over the next few weeks we will be sharing some of our favorite fall menus with you. I started off the list with a Butternut Squash and Goat Cheese Pizza. I rolled the dough out length wise instead of round just because I like the shape better. You can use store bought pizza dough or homemade if you would like. I brushed the rolled out dough with a little olive oil before layering goat cheese and fresh mozzarella on top. I sprinkled par cooked cubed butternut squash on top of the cheese and sprinkled generously with parmesan cheese. Bake in a 450 degree oven for 20 minutes. Use as an appetizer of a main dish.
More recipes to come