Monthly Archives: October 2010

Butternut Squash Muffins


We found this recipe here, but made just a couple substitutions and upped the amount of spices.

Muffins Ingredients:

1 cup whole wheat pastry flour
1/4 cup whole wheat flour
1/4 cup cornmeal
1/2 cup oats
1/4 cup sugar OR sucanat
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon allspice
1 cup buttermilk (or make your own with 1 cup whole milk with 1 tablespoon vinegar)
1/2 cup mashed, roasted butternut squash (or pumpkin puree, if you prefer)
2 large eggs
1/4 cup unsalted butter, melted and cooled
1/4 cup yogurt


Topping Ingredients:

1/2 cup chopped pecans
1/3 cup oats
1/4 cup brown sugar OR sucanat
1/4 tsp cinnamon
1 tablespoon whole wheat flour
1/4 cup melted butter

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Herb Onion Stuffing

Another yummy Epicurious find!

Ingredients:

1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth

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Buttermilk Biscuits

Ingredients:

3 cups flour (we used 1/2 unbleached all-purpose & 1/2 whole wheat pastry)
2 tablespoons non-aluminum baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter — frozen and grated
1 cup buttermilk (we made our own by adding 1 tablespoon vinegar to 1 cup of whole milk)
 melted butter or buttermilk for brushing on the tops

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Pumpkin Cheesecake & Gingersnap Crust

We were so excited to make this cheesecake that we forgot to take pictures when we started! Whoops! The original recipe came from Epicurious–we left some things out, tried the pecan topping but couldn’t get it right, so what follows is our version! The cheesecake also got ravaged at the party we took it to before we could snap any respectable pictures. So you’re going to have to take our word for it that it turned out beautifully!

Crust Ingredients

2 cups gingersnap cookie crumbs
 (we only had one cup of crispy store bought cookies, so we used our soft molasses cookies for the second cup)
1+ teaspoon ground cinnamon
1/2 stick unsalted butter, melted

Filling Ingredients

4  8-ounce packages cream cheese, room temperature
1.5 cups sugar or sucanat
3+ tablespoons all purpose flour
1.5+ teaspoons ground cinnamon
1+ teaspoon ground ginger
4 large eggs
1  15-ounce can solid pack pumpkin
2 teaspoons vanilla extract

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Maple-Pecan Apple Crumb Pie

From the Esalon Cookbook! We can’t wait to try more things out of this cookbook!

Piecrust

1 cup whole wheat pastry flour
1.25 cups unbleached all-purpose flour
1/4 teaspoon sea salt
2 tablespoons sucanat
1 cup cold butter
1/2 cup ice water

Pie Filling

6 cups cored , peeled apples, sliced into 1/4 inches slices
2 tablespoons lemon juice
1/4 cup sucanat OR honey
2 teaspoons cinnamon
2 tablespoons unbleached all-purpose flour
1/3 cup maple syrup

Maple Pecan Crumb Topping

4 tablespoons unsalted butter
1/3 cup whole pastry flour
1/4 cup sucanat
1/3 cup rolled oats
1 teaspoon cinnamon
3 tablespoons maple syrup
1/2 cup chopped pecans

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Peach Blueberry Pie

Crust:

3 cups all-purpose flour (we did 1/2 whole wheat pastry flour and 1/2 white flour)
1 tablespoon sugar or succanat
1 1/2 teaspoons salt
20 tablespoons (2 1/2 sticks) cold unsalted butter, cut into small pieces
4 to 5 tablespoons ice-cold water

Filling:

3 pounds ripe peaches (approximately)
2 tablespoons fresh lemon juice
1 cup blueberries
1 tablespoon vanilla extract
1/3 cup (packed) light-brown sugar OR succanat
1/4 cup granulated sugar OR succanat OR honey
1 packet Stevia
1/4 cup all-purpose flour OR whole wheat pastry flour
1 large egg white, lightly beaten
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons heavy cream


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Salmon Nicoise Salad

Ingredients:

2 lemons, zested and juiced
1/8 cup olive oil
1/8 cup Dijon mustard
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
3 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
3/4 pounds haricots verts, stems removed
1.5 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
6 hard-cooked eggs, peeled and cut in 1/2
1 small bunch watercress or arugula
1/4 pound large green olives, pitted
1 can anchovies, optional


Vinaigrette Ingredients:

1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

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