Pear and Cranberry Crumble

makes 1 8×8-inch dish

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For the Filling:

4 ripe but still firm pears (I prefer Bosc or D’Anjou pears)

1 heaping cup fresh cramberries (I meant cranberries)

3 tablespoons raw sugar (granulated or brown sugar will also work)

1/2 teaspoon ground cinnamon

sprinkling of fresh lemon juice

For the Topping:

1 1/3 cup all-purpose flour

1 cup brown sugar, packed

1/3 cup raw sugar (just use more brown sugar if you don’t have raw)

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon salt

1/3 cup oats

1/2 cup (1 stick) unsalted butter, softened to room temperature and cut into cubes

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Take out an 8×8-inch baking dish and set aside.

First prepare the filling.  Cut the top stem and bottom butt off of each pear.  The bottom will give you a stable base to peel the pears.  Use a small paring knife to peel the pears.  Slice each pear in half.  Use a small teaspoon to gently run down the length of the inside of the pear, removing the fiberous inside spine, and then scooping out the seeds.  Dice the pears into hearty bite-size chunks and place in baking dish.  Pour cranberries into dish.  Top with sugar, cinnamon, and lemon juice.  Toss lightly and set aside.

Next prepare the topping.  Whisk together flour, brown sugar, raw sugar, cinnamon, nutmeg, salt, and oats.  Add unsalted butter  and incorporate with your fingers.  Work the butter into the topping mixture until it is well incorporated and some butter bits are still the size of oat flakes or small peas.  Add about 1/3 of the topping mixture to the pear and cranberry mixture.  Toss to incorporate.  Place the remaining topping on top of the mixture.

Bake for 40-45 minutes, until bubbly and delicious smelling.

Remove from oven and allow to cool for about 20 minutes before serving.  This dish is perfect served warm with vanilla ice cream.

Crumble lasts for up to 3 days, covered, in the fridge.

Pumpkin, Millet, and Chocolate Muffins

makes about 16 muffins

adapted from Cookie and Kate

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1/2 cup vegetable oil

3/4 cup brown sugar

2 large eggs

1 cup pureed pumpkin

2 teaspoons pure vanilla extract

1 3/4 cup whole wheat flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon fresh ground nutmeg

1/2 cup dry millet

1/4 cup buttermilk

3/4 cup dark chocolate chips

Place a rack in the center of the oven and preheat oven to 325 degrees F.  Line a muffin tin with paper or foil liners and set aside.

In a large bowl, whisk together oil, brown sugar, eggs, pureed pumpkin, and vanilla extract.

In a medium bowl, whisk together flour, salt, baking soda, spices, and millet.

Add the dry ingredients, all at once to the wet ingredients.  Add the butter milk and fold together.  When batter is almost completely mixed, fold in the chocolate chips.

Spoon batter into prepared pan.  Fill muffin cups three quarters full.  Bake for 15to 17 minutes, or until a skewer inserted in the center of a muffin comes out clean.  Let rest for at least 15 minutes before serving.  Serve warm or at room temperature.  Muffins will last, well wrapped at room temperature, for up to 3 days.

These muffins also freeze really well.  Seal in a freezer-safe bag and store in the freezer.  I like to eat these right from the freezer.  It’s possible that I am not normal.

Cranberry Sauce

makes about 4 cups

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2 12-ounce bags fresh cranberries

3/4 cup granulated sugar

1/2 cup brown sugar

pinch of salt

1 cup water

1 cup fresh squeezed orange juice

1 teaspoon orange zest

scrapings from one quarter of a vanilla bean (optional if you don’t want to shell out the cash for a vanilla bean)

In a medium saucepan over medium heat, warm the water, juice granulated sugar, brown sugar and salt.  Stir until sugars have dissolved.  Add the two bags of cranberries and stir until cranberries begin to pop.  Cook cranberries, stirring occasionally for about 10 to 12 minutes.  Sauce will thicken as cranberries cook down.  Once thick, remove from heat and add orange zest and vanilla bean.  Stir to incorporate.  Cool to room temperature then store in the fridge until ready to eat.  Lasts for up to three days in the fridge.  Delicious.

Pumpkin Pie Spice

makes about 2 tablespoons

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1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg

big pinch of cardamom (or you can substitute mace)

Blend all spices together, working out any lumps that might occur.  Store in an old spice jar.

Vegan Pumpkin Cranberry Apple Pecan Bread

makes two 9x4x3-inch loaves (and it freezes well!)

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2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 cups light brown sugar, packed

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1 15-ounce can pumpkin puree, or just under two cups

1 cup vegetable oil

1/3 cup maple syrup

1/3 cup water

1 cup chopped pecans plus 8 pecan halves

1 heaping cup fresh cramberries

1 medium Granny Smith apple, peeled and cored and cut into small pieces

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans (mine are 9x4x3) and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.  Fold in most of the chopped pecans, cranberries and apple chunks.

Divide the dough between the two greased pans and arrange pecan halves on top of each loaf.  Sprinkle loaf with cinnamon and granulated sugar if you’d like.  Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Cool completely before slicing.  Slice into thick pieces and serve.  Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.

Browned Butter Cranberry Lime Muffins

makes 12 muffins

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7 Tablespoons unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

zest of 1 lime

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups fresh cranberries

1/4 cup granulated sugar for topping

Put a rack in the upper third of the oven and preheat oven to 350 degrees F.  Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk, vanilla and lime zest until combined.  Add the brown butter and whisk to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the cranberries.

Divide the batter among muffin cups and spread evenly.

Generously sprinkle with granulated sugar.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.

Curried Sweet Potato Soup

from The Essential New York Times Cookbook

serves 6 to 8

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1 1/2 tablespoons olive oil

1 cup coarsely chopped onions

1 large clove garlic, coarsely chopped

1 tablespoon chopped ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon turmeric

1/8 teaspoon crushed red pepper flakes

2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick

6 cups chicken broth, or slightly more as needed.

salt and pepper to taste

6 to 8 teaspoons goat cheese

Heat the oil in a large pot over medium heat.  Add the onions and saute until the onions begin to brown, about 10 minutes.  Add the garlic and saute, stirring for 30 seconds.  Add the ginger, cumin, coriander, turmeric and red pepper flakes.  Add the sweet potatoes and broth and bring to a boil.

Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes.

Puree the soup, in batches in a blender or food processor.  Season to taste.  The soup can be made a day ahead and kept in the fridge.  Reheat over a low flame.  If the soup is too thick, add a little more stock.

Ladle into bowls and crumble goat cheese on top.

 

 

Goat Cheese Drop Biscuits

makes about 9 biscuits

adapted slightly from Art Smith’s Table Fifty-Two

2 cups all-purpose flour

3 teaspoons baking powder

1 1/2 teaspoons salt

4 tablespoons (2 ounces) cold unsalted butter, cut into cubes

1 tablespoon unsalted butter, for the pan

2 tablespoon unsalted butter, melted to top the biscuits

4 tablespoons (2 ounces) goat cheese, crumbled

1 cup buttermilk

Place a rack in the upper third of the oven and preheat to 425 degrees F.  Place a 10-inch cast iron skillet in the oven to preheat as well.

In a medium bowl, whisk together flour, baking powder and salt.  With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture.  Make a well in the center of the flour mixture and pour in the buttermilk.  With a fork,  mix together the buttermilk and flour until all of the dry flour disappears.

Melt 2 tablespoons of butter in a small sauce pan or in the microwave.  Set aside.

Remove the cast iron from the oven and place one tablespoon of butter in it.  Work the pat of butter around, greasing the entire pan, including the sides.

Spoon the batter, by the 1/4-cup into the hot skillet.  I used a big scooper to do the job.  The biscuits will touch when baked… that’s ok.

Brush with melted butter.

Bake for 14-16 minutes, until slightly golden in color.  Remove from the oven.  Let rest for 5 minutes.  Serve warm.

Pumpkin Pie Pop Tarts with Maple Glaze

makes 9 tarts

crust recipe from King Arthur Flour

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For the Crust:

2 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 cup (2 sticks or 8 ounces) unsalted butter, cold, cut into cubes

1 large egg

2 tablespoons milk

1 large egg (for brushing the dough)

For the Filling:

3/4 cup pureed pumpkin

1 large egg

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/3 cup granulated sugar

Maple Glaze:

1 cup powdered sugar

2 teaspoons maple syrup

2 tablespoons milk

To prepare the Crust:

In a medium bowl, whisk together flour, sugar and salt.  Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor.  There may seem like there’s a ton of butter in your flour.  There is.   Work it in until only pea sized lumps remain in your mixture.  The mixture should also hold together when squeezed into a ball.

In a small bowl, beat the egg with the milk.  Add the mixture all at once to the dry ingredients and stir to make sure that moisture is introduced to all of the flour mixture.  Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together.  Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes.  I find that the dough is just a bit easier to work with when it’s chilled.

While the dough is chilling, prepare the filling:

In a small sauce pan, heat pumpkin puree and spices over medium heat.  Just heat through until the spices become fragrant.  This helps to bring loads of flavor into the filling.  Remove from heat and place spiced pumpkin in a medium sized bowl.  Whisk in egg, salt and sugar and place in the fridge to rest while you roll out the dough.

On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness.  The dough should be slightly larger than 9×12-inches.  Trim dough with a pizza cutter, creating a rectangle that is 9-inches tall and 12-inches long.  Using the pizza cutter, cut each side into thirds, creating 9 squares.  Place dough squares in the fridge while you roll out the second piece of dough in the same way.

Brush one set of 9 squares with beaten egg.  This will act as the glue for the top layer of dough.  Spoon about one tablespoon of pie filling into the center of each brushed dough square.  Top with a piece of dough and use a floured fork to crimp the sides closed.  Use the tines of the fork to create vent holes in each tart.

Position a rack in the upper third of the oven and preheat to 350 degrees F.  Let tarts rest in the fridge for 30 minutes while the oven preheats.

Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.

While the tarts bake, whisk together ingredients for the glaze and set aside.

Let baked tarts rest on a cooling rack to cool completely before glazing.  Best served within 2 days.

Chewy Ginger Chocolate Cookies

makes 4 dozen cookies

adapted from Big Fat Cookies

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2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1 large egg

1/4 cup molasses

1/2 cup chocolate chips (milk chocolate or semi sweet)

1/4 cup granulated sugar, for rolling dough balls

Position a rack in the middle of the oven.  Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper or just spray lightly with cooking spray.

Sift the flour, baking soda, spices and salt into a medium bowl and set aside.  In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Add the egg and molasses and mix until blended and an even light color, about 1 minute.  On low speed, add the flour mixture, mixing just to incorporate it.  Fold in the chocolate chips.

Spread the granulated sugar into a small bowl.  Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet.  Continue making cookies, spacing them about 2 inches apart.

Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes.  Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.