Yes! It’s another pumpkin recipe and one that isn’t doused in sugar, cinnamon and frosting! I’m trying new things with pumpkin, and I know that stuffing a pumpkin isn’t all that original but this beautiful, heirloom Musquée de Provence pumpkin is not just another pumpkin.
Last year, I promised myself that I would try a new pumpkin every week. I think I got through 2 ? Continue reading →
Yes, today is the obligatory pumpkin post that every self respecting blogger must publish every autumn.
As the wind picks up and the days are more blustery; ripping the last remaining leaves off the trees and forming swirling, golden whirlpools on the ground, one might think these are the signs that autumn has arrived. No. The signs of autumn are the pumpkin recipes on websites, the horrible PSL at Starbucks and Pinterest. Continue reading →
As we begin to wake up to brisk mornings where even the sun isn’t up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright.
A switch is flipped when the cool mornings set in and the chilly nights fall upon us. All of a sudden, the bananas ripening on the counter become crumbly muffins or a rich cake in your eyes, the peaches are bubbly cobblers dripping with melted ice cream and the apples turn to a buttery and flaky pie. All of a sudden, no fruit or vegetable is spared, all can be baked into a seasonal treat.
We don’t stop at fruit and vegetables, meat and poultry inspire pies, slow roasts and braises. The aroma of a piece of slow roasting meat with fragrant spices is just as enticing as the smell of cinnamon rolls baking for a weekend treat.
I hope everyone had a wonderful Christmas surrounded by loved ones and lots of delicious food. Did you get what you wanted? After we reach a certain age, Christmas presents must not have the same excitement? I don’t know though, I’m just guessing. I love getting presents and I’m old! It’s always exciting to me to open up the bag or unwrap the wrapping paper with baited breath, waiting to get the first glimpse of the goodies inside.
We were up bright and early Christmas morning to start off our day with our own ongoing tradition, the first showing of whatever the hit movie is that year. This year, Star Wars VIII. As you know we are huge fans so waiting a week to watch the movie was torture. However, I’ve done an opening night movie for Star Wars back when they had their 20th Anniversary. The weirdos that turn up for the opening night; I wasn’t about to put myself through that again. So, we waited, and it was totally worth the wait. LOVED the movie and cannot wait for the next one.
In the rush to get up and get to the movie theatre and due to some bad procrastination the day before, I forgot to pull out the chicken from the freezer for dinner. So, in true “A Christmas Story” fashion we ended up in the only open restaurant close by, a Chinese place. No, we didn’t have duck with the head still attached along with badly sung Christmas carols but we did have some bad Chinese food nevertheless. Apparently, many others forgot to take out their frozen turkeys/rib roast since it seemed like everyone in Broomfield was there. When we arrived there were a fair number of people but as we ordered and got our food, the stream of people coming through the door was never ending. The bad part; only one server. She was worked out of her little apron, but then family members started pitching in. We decided it was time to leave. I couldn’t fathom how many people, on Christmas, choose to not cook, won’t cook or can’t cook…or maybe they just like less than mediocre Chinese food on special holidays. These weren’t just couples and such, while we were waiting on our food, a family came in and asked for a table for 11! For 11?!! Why aren’t they cooking a family dinner at home??
After our not very good Chinese food, we went home and collapsed on the sofa. Steaming cups of hot cocoa kept us warm as the snow that was supposed to fall in the morning, finally arrived. We watched TV, drifted in and out of slumber, drank tea and cocoa and enjoyed a cosy evening at home. The snow kept falling; in fact, it fell all night and we woke up to about 4-5 inches. All the melted roads from the last snow storm were all snow packed and icy again. The weather has been so cold that nothing has melted and there is an ice rink right as you reach the bottom of our driveway. This morning it was 6F. Yeah, single digits.
Christmas Eve we were invited to dinner at a lovely friend’s house. It had been so long since I’d seen my friends, I was really looking forward to it. As I lay in bed that morning, my mind whirred away trying to come up with something to make with the ripe persimmons I had sitting on my kitchen counter. We had eaten a few fresh but persimmons can be very tannic and that can be off putting, especially to kids. I wanted to use the rest up in a dessert of some fashion.
Pudding, trifle, cake, muffins, cupcakes….all these ideas went through my mind. Since I had only 4 persimmons left, it had to be some sort of filling that was complemented with something else and something the children would eat. But wait, I was headed to a party that evening, I could bring a dessert. That opened up the idea of cake again. I don’t make too many cakes, they never get eaten at our house and I get stuck with them every time. But dinner parties are something else, food gets eaten at parties. I jumped out of bed and got to work.
Every year I put a traditional Buche de Noel on my bucket list, and every year it gets thrown out with the dirty water. This is not a traditional Buche de Noel, but it’s a Yule log of some sort. I love roll cakes, they can be a bit tricky but I love them anyway. They are pretty and easy to portion and cut, not to mention delicious! I have a couple of roll cakes on the website.
The persimmons are cooked down a little to concentrate flavours and remove the tannic quality. They are then mixed with some heavy cream, a drop of rose water is added and then filled inside a pistachio sponge cake. Allowing the cake to sit for a few hours before serving makes the sponge soft and saturated from the cream and it just melts in your mouth. The hint of rose water and the pistachio cake add an exotic flair to the beautiful persimmons.
So, what was the best thing you ate over the Christmas holiday? Let me tell you, for us, it wasn’t the Chinese food! This cake was pretty good though, as was the dinner at my friend’s and my White Chicken Chilli that we had on Boxing Day.
I cannot believe 2015 whizzed by in a blur. I am quite certain I was writing this very sentence not too long ago! Be that as it may, the fact is 2016 will be here very soon. I want to wish you all a very happy, safe and prosperous New Year. I thank you for your friendship, your encouragement and your support. Here’s to many, more years together!