Pumpkin Scones & Cranberry Chutney

'Tis the season: pumpkin scones with a tart cranberry chutney.  

These scones are just sweet enough for a treat and light enough for a holiday morning.  And this tart cranberry chutney (that easily doubles as a homemade cranberry sauce for turkey) is a fragrant spread filled with the flavors of apples, walnuts, and citrus.  

What goes best with pumpkin and cranberry on Christmas morning?  From my own holiday favorite A Charlie Brown Christmas, here's the Vince Guaraldi Trio's "Skating."

Pumpkin Scones: 
*You'll make the cranberry chutney separately! (Recipe below adapted from Starbucks' Pumpkin Scone recipe)
--2 c. flour
--1/4 c. dark brown sugar  
--1 tbsp. baking powder
--pinch of salt
--1 tsp. ground cinnamon
--2 tsp. pumpkin pie spice
--6 tbsp. unsalted butter, chilled
--1/2 c. pumpkin puree
--1 tbsp. molasses
--3 tbsp. half & half
--1 large egg
--1 tbsp. cinnamon & granulated sugar mixture (for topping)

Preheat oven to 425 degrees F.

In a large bowl, combine flour, brown sugar, baking powder, spices, and salt.  Cut in the butter (as if making a pie crust).  In a separate bowl, combine the pumpkin, molasses, half & half, and egg.  Slowly fold into the flour & butter mixture until you've got sticky dough.  

Place dough on a floured surface and form into a ball.  Flatten the ball into an approx. 12-14" disk of dough.  Score the dough so that you have 8 triangular pieces of dough--just like a pizza--but do not separate from one another.  Sprinkle cinnamon & sugar mixture on top and place on a parchment-lined baking sheet.

Bake for 10 minutes.  Remove from oven and slice through the scored pieces of dough (now you're separating the individual scones), and return to oven for another 2-4 minutes, or until just golden in color.  Allow to cool.

Cranberry Chutney:
*Adapted from Paula Deen's cranberry sauce
--1/2 c. granulated sugar
--1/2 c. light brown sugar
--2 tbsp. fig vinegar
--1 bag fresh cranberries, washed
--2 Granny Smith apples, peeled and chopped
--1 c. chopped walnuts
--1/4 c. Grand Marnier
--juice from one large orange
--juice from one lemon
--2 tsp. ground cloves
--2 tsp. ground cinnamon

Heat sugar and water in a saucepan, and bring to a boil.  Reduce to a simmer until the sugar has dissolved.  Next, add the cranberries and return to a boil for 5-7 minutes.  Add remaining ingredients, reduce heat to low, and simmer for 20 minutes (or until the chutney is the desired consistency--the longer you simmer, the thicker the chutney).  Remove from heat and allow to cool.

Spread generously on pumpkin scones.  Happy holidays!

Chocolate Peppermint "Oreos"

I love chocolate and peppermint.  Whether it's Ghirardelli Peppermint Bark, Trader Joe's Peppermint Hot Chocolate, or a creation of my own, the flavors lovingly ring in the holidays.

These cookies take a little more prep time than some others, but they're still a super easy and festive treat.  Two chocolate sugar cookies filled with a peppermint buttercream icing.  Cool and delicious, and they also make a snappy little gift:

Here's a sweet musical goody to match.  Joey Dee & The Starliters' "Peppermint Twist."

Chocolate Sugar Cookies: 
*Recipe adapted from Joy of Baking
--2 3/4 c. flour
--3/4 c. cocoa powder
--pinch of salt
--1 tsp. baking powder
--1 c. unsalted butter, softened but not melted
--1 3/4 c. granulated sugar
--2 eggs
--2 tsp. vanilla

In a large bowl, beat together eggs, sugar, and vanilla until light yellow.  Beat in softened butter.  In a separate medium-sized bowl, sift together flour, cocoa powder, and salt.  Alternately add the flour mixture to the egg mixture, beating on low after each addition until both mixtures are completely combined.

Separate the dough into two roughly equal parts.  On two sheets of wax paper, shape the dough into log rolls and refrigerate for approx. 4 hours, or until firm.  Once chilled, remove from refrigerator and preheat oven to 350 degrees F.

Slice the dough log into even slices approx. 1/4" thick (you don't want to make them too thick since they'll be 'sandwiches') and place on parchment lined baking sheet.  Bake for 10-12 minutes, or just until firm on bottom (and can be lifted with a spatula).  Allow to cool.  Repeat until all dough logs have been transformed into chocolate cookie disks.  Set aside until you've made the filling, below:

Peppermint Buttercream Icing:
--1/4 stick unsalted butter, softened but not melted
--2 c. confectioner's sugar
--1/4 to 1/2 c. whole milk, depending on desired consistency (begin with 1/4 cup, and if the icing is too thick, add more milk until desired consistency is obtained)
--2 1/2 tsp. peppermint extract
--4-5 drops red food dye (for the red-pink peppermint color)

Blend ingredients on low speed until you have a delicious and pepperminty buttercream icing.  Spread on half of the chocolate cookies, and then top with a remaining cookie (creating a 'sandwich').  Allow icing to dry and set.  Serve!

Ruby Port Pie

Love port?  Love cherries?  Love pie?  This one's for you.  With a filling consistency that mirrors the pecan pie holiday favorite, this pastry has a tart element that oh-so-nicely complements the sweet.  I saw a version of this pie in Bon Appetit and thought I'd give it a try.

This holiday season seems like it has been busier than ever, and as a sad result, I've had a lackluster blogging record this December.  But don't fear: I've been busy in the kitchen, and this season's recipes are going to make it into cyberspace very soon.  This pie is just a piece of what's to come. 

And what's even better?  I have the perfect song to fit this recipe.  I've been waiting to use it because it's so fitting for any recipe using a bittersweet wine like a ruby Port.  Here's The Dream Syndicate's "The Days of Wine and Roses."

Ingredients:
--1 pie crust, rolled and ready to go in a pie pan (see my pecan pie recipe for pie crust instructions)
--1 1/2 c. dried cherries
--1/2 c. ruby Port
--2/3 c. dark brown sugar
--2/3 c. light corn syrup
--3 eggs, + 1 egg yolk
--1/4 c. butter
--2 tsp. vanilla extract
--1 c. coarsely chopped walnut

Preheat oven to 350 degrees F.

In a small saucepan, heat Port and cherries on medium heat until boiling.  Reduce to a simmer and add the walnuts.  Continue to simmer until all port as been absorbed.  Remove from heat and allow to cool.

In a large bowl, beat together brown sugar, corn syrup, eggs and extra yolk, butter, and vanilla for 3-4 minutes on medium speed.  Fold in cherries and walnuts, and pour filling into the pie crust.  Bake for 45-50 minutes, or until the filling has set in the center.  Allow to cool and serve with vanilla ice cream, whipped cream, and so on.  You know how to adorn a piece of pie. 

Roast Chicken (2 Ways!)

Both before and after Thanksgiving, I found myself going through a roast chicken "phase."  I love winter vegetables, and I've been finding it easy and quick to roast a whole chicken (as long as I leave myself with enough time before dinner!).  The first chicken I roasted (in the recent string of roastings) was an adaptation of Ina Garten's Perfect Roast Chicken.  I continued to play around with a variety of vegetables and herbs, testing out new combinations for a perfect wintry chicken dinner.  

So, here you have it: Roast Chicken 2 Ways!

 You'll want to start with a 6-7 lb. whole chicken for either recipe.  For the first set of veggies and herbs, I used fresh thyme and sage atop chopped fennel, carrots, and butternut squash.  The second recipe is a little heartier and sweeter with red & white potatoes, cooking pumpkin, and apples, all mixed with freshly chopped sage and topped with asparagus.  For each, I seasoned the chicken a bit differently to complement the vegetables (and apples) underneath, ranging from lemon and thyme to a sweet brown sugar rub.  You can do either, neither, a mix of the two, or a mix of your own.  Who knew?  Roast chicken can bring out some creativity in everyone.

For a recipe for roast chicken two ways, what's not to love?  Here's The Doors' "Love Me Two Times."  (The same goes for Jim Morrison: what's not to love?)

Chicken #1:
--1 6-7 lb. whole chicken
--1 large bunch fresh thyme
--1 large bunch fresh sage
--3 cloves garlic, peeled
--5 carrots, peeled and chopped
--1 bulb fennel, tops removed and cut into large rustic pieces
--1 butternut squash sans seeds, peeled and chopped into large pieces
--1 whole lemon, cut in half
--3 tbsp. olive oil
--salt & pepper

Preheat oven to 425 degrees F.  

Remove the giblets and fully rinse the inside and outside of the chicken.  Remove any feathers and lightly pat the outside dry with a cloth.  [I am a clean freak when it comes to cooking with poultry--I wash everything I've used while making the chicken, and I clean my sink and chopping area from top to bottom.  I encourage you to do the same!]  Liberally salt and pepper the inside and outside of the chicken, and then rub olive oil into the cavity and evenly across the skin.  Stuff the cavity with the whole lemon (yes, both pieces), about half of the thyme sprigs and sage, and the 3 garlic cloves.  Tie the legs with cooking twine and tuck the wings under the front of the chicken.  

In a roasting pan, toss the remaining sage and thyme with carrots, fennel, butternut squash, olive oil, and salt & pepper.  

 
Put the chicken on top.  Roast the chicken for approximately 2 hours or until the juices run clear, basting every 15 minutes or so.  Remove from oven, cover with foil, and allow to cool for 10-15 minutes.  Carve the chicken and serve with vegetables.

Chicken #2:
--1 6-7 lb. whole chicken
--2 large bunches fresh sage
--3 cloves garlic, peeled
--5 small white potatoes, washed and chopped
--5 small red potatoes, washed and chopped
--3 apples, rinsed and chopped (I used Granny Smith apples)
--1 cooking pumpkin sans seeds, peeled and coarsely chopped
--1 bunch asparagus with bottoms cut off
--1 orange, cut in half
--3 tbsp. butter
--2 tbsp. dark brown sugar
--salt & pepper

Preheat oven to 425 degrees F.  

Repeat cleaning steps from Chicken #1: Remove the giblets and fully rinse the inside and outside of the chicken.  Remove any feathers and lightly pat the outside dry with a cloth.  Liberally salt and pepper the inside and outside of the chicken, and then rub 1 tbsp. *butter* into the cavity and evenly across the skin.  

Added step! Rub the brown sugar into the skin, mixing with the butter.  Stuff the cavity with 1 bunch fresh sage and the whole orange.  Tie legs with cooking twine and tuck the wings underneath the chicken.  

In a roasting pan, toss the potatoes, apples, and pumpkin with freshly chopped sage (use the other bunch of sage here).  

 
Slice remaining butter and place across the fruit & veggies, and then place the asparagus on top. 

Top with the whole chicken and roast for approximately 2 hours or until the juices run clear, basting every 15 minutes or so.  Remove from oven, cover with foil, and allow to cool for 10-15 minutes.  Carve the chicken and serve with apples & vegetables.

Pumpkin Cheesecake

Thanks to Paula Deen for this amazing pumpkin cheesecake recipe.  It's easy, it's delicious, and it makes a lot of cheesecake!  I use my own version of a graham crust, but Paula's filling recipe can't be beat. 

Sometimes cheesecakes are a bit difficult to make: they crack in the oven, they sink when they cool, the cake isn't the right consistency . . . .  In fact, I've taken a few years to master some of the trickier cheesecake recipes out there.  This one is different.  It's perfect every time.  And one of the best things about it?  It makes *just* a little too much cheesecake for the pan.  So, I pour the extra into a ramekin (sans crust), bake it for about 30 minutes, then let it cool in the fridge with the larger cheesecake.  It makes a great midnight snack.

I've yet to use a Smashing Pumpkins song for a pumpkin-based recipe, and they're getting the shaft again here, I'm afraid.  I'll use one of their songs eventually, but in the meantime, here's the Chills' "Sweet Times."

Graham Crust Ingredients:
--2 c. cinnamon graham crackers
--1/2 stick butter, chopped
--1/4 c. dark brown sugar

In a food processor, pulse all ingredients until combined and sticking.  Spread into a spring-form pan and bake for 5-7 minutes at 350 degrees F, just to set.  Remove and allow to cool.

Pumpkin Cheesecake Filling:
*Courtesy of Paula Deen with just a few changes--thanks, Paula!
--3 (8 oz) packages cream cheese, at room temperature 
--1 (15 oz) can pure pumpkin puree (I use canned, but if you have freshly roasted pumpkin, you could go that extra step)
--3 large eggs, + 1 egg yolk
--1/4 c. sour cream
--1 1/2 c. granulated sugar
--1 tsp. ground cinnamon
--1 tsp. pumpkin pie spice
--2 tbsp. flour
--1 tsp. vanilla extract

In a large bowl, beat the cream cheese until smooth.  Add the remaining ingredients and beat until smooth and creamy.  Pour into the crust and bake for 55 min to an hour, or just until the filling has set (if you wiggle the pan, it will look solid).  Allow to cool for 15 minutes, then cover with plastic and refrigerate overnight.  (Like I said previously, this make just a bit too much filling, but I've already told you what to do with the extra above.)  

 
Oh!  I also top mine with some homemade whipped cream.  See my rum whipped cream recipe here.  Enjoy! 

Gingerbread with Citrus & Spice Creme Anglaise

This recipe makes the best gingerbread I've ever had, and my friends and family all agree.  I made it for the first time last Christmas, and I decided to bring it back for this year's Thanksgiving feast.  I think the secret is in the stout.  (Hint hint: this gingerbread calls for a cup of dark beer.)

It's gingery, spicy, and sweet.  And with the citrus creme anglaise, I can't imagine a better dessert for the holiday season.  

As I sat around the kitchen table in western Pennsylvania eating the leftovers with my family, the first snowflakes of the season began to fall.  To inaugurate this season, with its blustery, cold weather, and its sweet and spicy treats, here's Woody Guthrie's "Snow Deer." 

Gingerbread Ingredients (Creme Anglaise recipe to follow):
*Adapted from Emeril's gingerbread recipe . . . thanks, Emeril!
 --1 stick butter
--1 c. turbinado sugar
--3 eggs
--2 c. flour
--1 tbsp. ground ginger
--1 1/2 tsp. baking soda
--2 tsp. ground cinnamon
--1 tsp. ground cloves
--1/2 tsp. ground nutmeg
--pinch of salt
--1 c. molasses
--1 c. dark beer (I used Charlottesville's Starr Hill Boxcar Pumpkin Porter)

Preheat oven to 350 degrees F.  In a large bowl, cream butter, sugar, and eggs.  In a separate bowl, sift together flour, spices, baking soda, and salt.  In another separate bowl, whisk together the beer and molasses until the molasses has dissolved.  Add flour mixture and beer/molasses mixture alternately to butter mixture, beating on low until all ingredients are combined.

Pour into a buttered 13 x 9" cake pan and bake for approximately 30 minutes, or until a tester comes out clean.  Set aside to cool.  Now make the creme anglaise.

Citrus & Spice Creme Anglaise ingredients:
--2 c. heavy whipping cream
--zest from two oranges
--1 tsp. ground cloves
--1/2 tsp. ground ginger
--4 egg yolks
--1/3 c. granulated sugar

In a medium-sized saucepan, combine the whipping cream, orange zest, and spices.  Heat over medium until the mixture begins to simmer, and then turn to low, continuing to simmer.

In a separate bowl, beat the egg yolks and sugar on medium-high speed until pale yellow.  Slowly add the mixture to the simmering cream, whisking constantly.  Continue to simmer for approximately 6-8 minutes, or until the cream is thick. 

By the time the creme anglaise has thickened, your gingerbread should be cool.  Spread the creme anglaise across the top of the gingerbread (like an icing) and cover with a piece of plastic.  Allow the creme anglaise to set, and serve! 

And here's a photo of my grandmother and mother sampling!  (Thanks for being my tasters!)

Cinnamon Almonds

In need of some road snacks for a long Thanksgiving drive?  These cinnamon almonds are perfect!  Sweetened, sugary, cinnamon-coated almonds have long been a favorite of mine for road trips, and as it turns out, they're pretty easy to make in very large batches. 

I've tested out a couple of different recipes for these now, and I like this one the best.  And in addition to the cinnamon, I've added some pumpkin pie spice to help ring in the holiday season.  Maybe we'll even get some snow!

Songs about sugar, cinnamon, and spice (and, well, everything nice) are plenty.  But even with a lot to choose from, here's one of my favorites: the Stone Roses' "Sally Cinnamon."  (It makes a good song for a road trip mix-tape, too.) 

Preheat oven to 300 degrees F.

Ingredients:
--3 c. whole almonds, unsalted and unroasted
--3 egg whites (generally, 1 egg white per cup of almonds)
--1 1/2 c. granulated sugar
--1 tbsp. cinnamon
--1 tbsp. pumpkin pie spice

In a large bowl, beat egg whites until medium peaks form.  Fold in almonds, coating fully in the egg whites.  In a separate bowl, combine sugar, cinnamon, and pumpkin pie spice.  Fold almonds (now coated in egg whites) into the cinnamon sugar mixture until covered. 

On a parchment-lined baking sheet (I use a larger jelly roll pan), spread almonds evenly into one layer.  During baking, flip the almonds just once to ensure even baking and to avoid burning.  Bake for approx. 25-30 minutes, or until sugar mixture has crisped onto the almonds.  Remove from oven and allow to cool. 

What to do with all of these almonds?  You can pile these into a car-ready container, or you can scoop them into small canning jars and tie them with a ribbon for a cute holiday gift.  Or, of course, you can eat them directly off the parchment paper by the handful.  Your call. 

Mexican Wedding Cakes

I just got back from Texas, and the tastes of San Antonio are inspirational for both dinners and desserts.  This "snowball" cookie is straight out of "Flavors," a 1970s San Antonio Junior League cookbook that I excavated from an antique store near the Alamo.  I love finding vintage cookbooks from places I visit.  Best souvenirs?  Just maybe. 

My favorite line from "Flavors" is its opening description of the distinctly San Antonio taste, yet multifaceted collection, of the cookbook: "The only thread of similarity you will find making all these dishes typically San Antonio is the inevitable dash of picante or Mexican spice."  If you've never been, El Mercado is delightfully saturated in color and spice.  In fact, I picked up a bottle of Mexican-imported vanilla from one of the shops.  It's hard at work in this recipe.

These cookies are easy and delicious.  And with the ample amounts of cinnamon and cloves, the Mexican spice of "Flavors" comes through.  Since most of my driving around Texas included repeat listens to Sir Douglas Quintet's 1983 "Border Wave," it only seems right to pair these cookies with a song from this Chrysalis album.  Here's "Sheila Tequila," from this original San Antonio band.  

Preheat oven to 275 degrees F.  

Ingredients:
--2 sticks butter
--1/2 c. confectioner's sugar
--2 c. flour
--1/2 c. chopped pecans
--2 tsp. vanilla (I used Mexican-imported vanilla, but any pure vanilla will do)
--1/4 c. confectioner's sugar (for dusting)
--2 tsp. cinnamon
--2 tsp. cloves

Cream butter and 1/2 c. confectioner's sugar.  Add flour, pecans, and vanilla.  Shape into small balls and place on a parchment-lined baking sheet.  Bake at 275 degrees for 45 minutes. 

While the cookies are baking, sift 1/4 c. confectioner's sugar, cinnamon, and cloves.  When warm, roll cookies in confectioner's sugar mixture.  Once cool, roll again.

Caramel Apple Pie

 
Baseball season just ended, and a wintertime filled with the kitschy joys of American commercialism will soon be here!  What better way to celebrate than with some baseball and apple pie?  And let me tell you: I've been making this pie for quite awhile now, and I think it's my best one.  (And take a look at the cool vintage fabric, doubling as a tablecloth, underneath the pie.  1960s baseball heaven!)

It's so delicious served warm.  And it's delicious cold, too.  But let me give you some advice: eat it when it's still hot, just out of the oven.  And when you go in for the leftovers, I strongly recommend re-heating and adding a scoop of vanilla ice cream (almost everything, I've come to realize, is better a la mode). 

Now that the World Series has come and gone (leaving the Pittsburgh Pirates behind for another year), I can't think of a better song than Whiskeytown's "Empty Baseball Park."  Thanks, Ryan Adams.

Preheat oven to 400 degrees F.

Pie Crust:
*By now, I think you know the drill.  For pies that require a crust on both the bottom and top, you've gotta double the recipe.  Here's the recipe already doubled.  Once you have the two crusts, rest one in the bottom of your pie dish and set the other aside until you've filled the pie and are ready to bake. 

Apple Filling:
--6 large Granny Smith apples, peeled and sliced thinly
--1/4 c. flour
--1/4 c. dark brown sugar
--2 tsp. cinnamon
--1 tsp. vanilla
--pinch of salt
--4 tbsp. butter, chopped
--1 egg (set aside for an egg wash)
--1 tbsp. turbinado sugar (for dusting)

In a large bowl,  combine all ingredients until apples are fully coated.  Line the bottom of the pie crust with the butter pieces, spaced relatively evenly.  Pour in the apples.  Set aside until you've finished the caramel sauce (below).

Caramel Sea Salt sauce:
(*Adapted from Ina Garten's caramel recipe.  Thanks, Ina!)
--1 1/2 c. granulated sugar
--1/3 c. water
--1 1/4 c. heavy cream
--1 tsp. sea salt

Combine water and sugar in medium saucepan and heat over low until the sugar has completely dissolved.  Increase heat to medium-high and allow to boil until the mixture turns a golden brown in color (approx. 5-7 minutes).  Stir occasionally with a wooden spoon, and monitor it very carefully to avoid burning.  Slowly add the cream and stand back a bit so you don't get splashed.  Simmer just until the cream has dissolved and the caramel is smooth (approx. 2-3 minutes).  While it's still warm, pour evenly over the contents of the apples.

Add the top pie crust and crimp edges (trim the edges if need be, and save the extra dough--you can always roll it out and bake it with butter, cinnamon, and sugar for an extra treat later).  Beat the egg in a small bowl and brush the egg wash over the top of the pie, avoiding the crust edge.  Sprinkle turbinado sugar and generously on top.

Bake for 45-50 minutes, or until top is crisp and golden.  Remove from oven and allow to cool just a bit before cutting into this completely delicious dessert. 

Pear & Almond Pie Pillows

I've been terribly late in my blog postings lately.  And now Thanksgiving is just around the corner.  My apologies.  Let me make it up to you with a delicious cookie recipe and a great song.

A love a good "pillow" cookie, and almost any dessert is better with almonds.  These cookies feature a pie crust exterior, an almond paste and pear filling, and a sprinkling of turbinado sugar for a sweet crunch.  I have to admit: these cookies were a bit time consuming to create, but the end result was delicious.  We even ate a few of them warmed with a scoop of vanilla ice cream: cookies a la mode.

Pillow cookies typically feature a sugar-cookie dough, filled with an almond or chocolate filling.  I really think the flaky, buttery pie crust makes these ones extra special.  (And, you could fill them with almost any pie filling!  Mini pies, mini cookies . . . .)  In fall, grocery markets begin stocking Bartlett pears, and they're perfect for this pastry treat. 

For a song, here's Joanna Newsom's fun and quirky "Peach Plum Pear."

And now for the dessert.  First, you've gotta make a pie crust, and here's my trusty recipe (doubled):

--2 1/2 c. flour

--1 c. butter, cold

--1/2 c. ice water

--pinch of salt

Pour flour into a large bowl.  Then, cut in the butter, either by hand or by placing ingredients in a food processor.  Next, pour in ice water and mix together.  Continue kneading until all dry flour has been absorbed.  Finally, form the dough into two balls, and rolls each into a large circle.  Using a 3" biscuit cutter, cut circles out of the pie crust (just like you would cut-out cookies).  Continue rolling dough and cutting circles until all the dough has been used.  Stack your dough circles and set aside.

Preheat oven to 375 degrees F.

The Filling, etc:

--4 Bartlett pears, peeled, sliced, and cut into rough 1" pieces

--1 6 oz can almond paste

--1 tbsp. granulated sugar

--2 tsp. all-purpose flour

--2 tbsp. unsalted butter

--2 whole eggs, + 1 egg white

--2 tbsp. turbinado sugar (for dusting)

In a small food processor, pulse the almond paste (it may be quite hard coming out of the can--don't worry: it'll soften with the other ingredients), sugar, flour, and butter.  Once that has pulsed, add one egg and one egg white (the second egg is for an egg wash over the pie crusts).  

On a parchment or foil-lined baking sheet, spread pie crust circles approximately one inch apart.  Spread a thin layer of the almond paste filling onto each, and then top with a few pieces of pear.  Place another pie crust circle on top, gently pressing the edges down to seal.  Next, taking a fork, press the tines all along the edges, fully sealing these cookies/mini pies.  

In a small bowl, whisk the remaining egg.  Using a pastry brush, lightly brush the egg wash over each "pillow."  Sprinkle turbinado sugar on top, cut a small slit in the top of each, and bake for approximately 20-25 minutes, or until edges are golden.  Repeat with remaining pie crust circles and filling ingredients.  

Serve hot out of the oven with ice cream, or after they've cooled.  They'll also store well for a few days in an airtight container. 

Bratwurst & Sweet Potato Mashers

Hello again, October!  A few weeks ago, I had a delicious dinner combination at Charlottesville's Beer Run: bratwurst, roasted apples, and mashed sweet potatoes.  I couldn't wait to try out a version of my own.  Here, I've made parsnip and sweet potato mashers (I love the sharp, earthy flavor of parsnips), sauteed apples with caramelized onions, and Guinness beer brats (yes, please!). 

I really feel October in my bones as football nostalgia sets in.  Because even with pumpkins, sweet potatoes, and a strong fall wind, what is October, really, without football, friday night lights, and an oh-so-sweet love song?  Here's John Fahey's "Beautiful Linda Getchell," from his 1965 album, The Transfiguration of Blind Joe Death.

Ingredients:
--5 brats, sliced (you can use the Guinness brats that I used, or whichever suit your fancy)
--4 medium-sized sweet potatoes
--5 parsnips, peeled and chopped
--1 large yellow onion (or two small ones), peeled and sliced thinly
--3 Granny Smith apples, peeled and coarsely sliced
--1 c. half & half
--1 stick unsalted butter
--1 tsp. nutmeg
--1 tsp. cinnamon
--1 tsp. paprika
--2 tsp. salt (approx.)
--2 tsp. pepper (approx.)
--1 tbsp. olive oil

Preheat oven to 400 degrees F.

Cover sweet potatoes in foil and poke fork holes in them to vent.  Place on a foil-lined baking sheet.  On a separate parchment-lined baking sheet, lay parsnip pieces in a single layer and drizzle olive oil across the pieces, turning them to coat.  Sprinkle lightly with salt.  Place both the sweet potatoes and the parsnips in the oven, with the sweet potatoes on the lower rack.  Bake parsnips for approximately 35 minutes, or until they're soft and crispy (this time may vary slightly depending upon the size of your parsnip pieces).  Remove and allow to cool slightly.  Allow sweet potatoes to bake for approximately 1 hour (again, this may be longer depending on the size of your sweet potatoes), or until sweet potatoes are soft and cooked through.  Remove from oven and allow to cool slightly.  Remove the skins from the sweet potatoes and combine in a food processor with the parsnips.  Pulse a few times and then add 1/2 stick unsalted butter, sliced.  Slightly heat the half & half (in the microwave will do), and then add to food processor.  (If you add cold milk or cream, your mashers will become pasty).  Pulse for approximately 1-2 minutes, or until ingredients are combined.  (You could also do this without the food processor using a potato masher, but I find that the parsnips are a bit too chunky without the aid of the blade.)  Stir in 1 tsp. nutmeg, 1 tsp. each of salt and pepper, and 1 tsp. paprika.  [Be careful here: only add the nutmeg, not the cinnamon! The nutmeg is for the mashers, and the cinnamon goes with the apples!]  Set aside until ready to serve. 

In a small saucepan, heat 1/4 stick butter over low heat and add yellow onion slices.  Simmer, stirring frequently, until onions are soft, golden-colored, and "caramelized."  Add the remaining 1/4 stick butter to a separate large saucepan and heat butter and apple slices over medium heat, along with 1 tsp. cinnamon and a dash of salt.  Saute for 10-12 minutes, or just until apples are soft and golden.  Remove from heat and mix in caramelized onions.  

 
Using the onions' saucepan, add the bratwurst slices and saute until crispy. 

Serve the apples, onions, and brats over the sweet potato mashers.  This dish is incredibly delicious (I can't take all the credit--thank you, Beer Run and Guinness!), and there will be leftovers!

Pumpkin Muffins

 
It's October!  I love fall foods, and at least for me, an absolute autumn staple is pumpkin.  Roasting pumpkins, canned pumpkin, pumpkin seeds (you get the idea).  And I'll confess, I've even turned into a lover of pumpkin donuts and pumpkin lattes.  I can't help myself.     

But when it's getting late in the evening and I'm craving an autumnal treat, I turn to these super easy and delicious pumpkin muffins.  I *always* keep a can or two of pumpkin puree on hand (not pumpkin pie filling!), so these muffins quickly become a late-night snack, breakfast the following morning, and a midday sweet.  And I sprinkle mine with a cinnamon-sugar mix before I put them in the oven.  Delicious.

With the chilly air and crisp cornstalks around the worn out Virginia highways, I know it's close to harvest time.  So for these first days of October, here's Nick Drake's "Harvest Breed" from his final album, Pink Moon. 

Ingredients:
*adapted from Gourmet magazine
--1 1/4 c. pumpkin puree
--1/4 c. canola oil
--3 eggs
--1 tsp. vanilla
--1 c. granulated sugar
--1/4 c. light brown sugar
--1 1/2 c. flour
--1 tsp. baking powder
--1 tsp. baking soda
--1 tsp. ground cinnamon
--1/2 tsp. ground nutmeg
--1/2 tsp. ground allspice
--1/2 tsp. ground cloves
--pinch of salt
+ 1 tbsp. granulated sugar and 2 tsp. ground cinnamon for topping (mix and set aside)

Preheat oven to 350 degrees F.  

In a large bowl, beat eggs, sugars, canola oil, vanilla, and pumpkin until smooth.  In a separate bowl, sift flour, baking powder, baking soda, spices, and salt.  Slowly add to egg mixture while beating on low speed.  Once combined, pour batter into lined muffin cups so that they're between 2/3 and 3/4 full.  **Before putting them in the oven, sprinkle the cinnamon & sugar mix on top (once they're baked, this will become a sweet and crunchy topping).  

Bake for 20-25 minutes, or until a toothpick comes out clean.  Enjoy (even hot out of the oven)! 

Pickled Watermelon Rind Salad

On this last day of September, I've been thinking about the waning days of summer weather and the sweet heirloom tomatoes and watermelons that are still available at the farmer's markets (not for long!) and some of the local supermarkets.  I got the idea for this salad from a similar side dish special I had at one of my favorite new restaurants in Charlottesville, The Whiskey Jar.  And the great thing about this salad?  The watermelon rind isn't a true pickle--it's a "quickle."  (I made the entire salad in under two hours.)

My version of this salad includes a variety of heirloom tomatoes (whatever you can find), and a Yellow Crimson watermelon, small and circular with a yellow-orange flesh.  It's sweet, salty, and delicious.  And the summery pickled watermelon rind would still be seasonal even after the summer weather fades . . . .  I spiced it with cinnamon, cloves, and star anise.  

To say goodbye to summer, I'm giving you Ella Fitzgerald's hauntingly beautiful "Everytime We Say Goodbye."  I don't know if it's the coming of Autumn or just a general feeling of Fall, but my music tastes lately have been drifting backward in time toward the sweet sounds of Ella's jazz and the Carter Family's Appalachian guitar.  

Ingredients:
--1/2 small watermelon (the Yellow Crimson that I used is small, so you only need half--if you have a larger watermelon, you probably only need about 1/4 of it).
--4 heirloom tomatoes (your choice!)
--4 c. apple cider vinegar
--2 c. water
--1/2 c. granulated sugar
--2 cinnamon sticks
--10 whole cloves
--2 whole star anise fruits (dried)
--1 tbsp. salt
--1 tbsp. freshly ground black pepper
--1 tbsp. honey
--2 tbsp. coarsley ground mustard

For the watermelon:
Remove the flesh and remove its seeds, leaving approximately 1/4" flesh on the rind.  Chop watermelon flesh into large chunks and set aside in a large bowl.  Very carefully skin the watermelon rind and chop into 1" pieces.  Place in a saucepan with apple cider vinegar, water, sugar, cinnamon sticks, cloves, and star anise.  Bring to a boil and continue to simmer over medium heat for approximately 45 minutes, or until the rind is soft and the aroma of vinegar and autumnal spices have filled your home.  Remove from heat and allow to cool. 

The salad:
Wash and chop heirloom tomatoes and add to bowl with watermelon flesh.  Strain the watermelon rind in the saucepan, *making sure* to reserve about one cup of the cooking liquid.  Add the watermelon rind to your salad bowl (tomatoes, watermelon flesh).  In a separate small bowl, combine the reserved cooking liquid, salt, pepper, honey, and mustard to make a salad dressing.  Whisk thoroughly and pour over salad.  Toss to fully coat the tomatoes and watermelon pieces in the dressing.  Refrigerate for 2-4 hours before serving.  This is delicious with a crusty sourdough baguette on the side.  

Sugar Cookie Strawberry Shortcake

Growing up, one of my mom's dessert specialties was strawberry shortcake with an angel food base.  "It's such a healthy dessert," she'd tell us.  Years later, I've made this treat a little bit sweeter with a sugar cookie sheet-cake base (a tongue twister and a palate pleaser).  Lately I've heard rumors about my stepdad placing takeout orders for strawberry shortcake from a brick-oven pizza place in southwest Florida . . . .  I bet I make a better one!

Using a jelly roll pan, I took an old sugar cookie recipe, added more eggs, baked it, and glazed it with a simple syrup once it had cooled.  (On a side note: I've been really into turning cookies into sheet cakes lately.  Perhaps some autumn petit fours are in order.)

I know what you're thinking: I must be pairing this dessert with a famous Beatles track.  But I already gave you their addictive "Strawberry Fields Forever" in my Amaretti Chocolate Pie with Strawberry Whipped Cream.  So what goes with a sugar cookie shortcake?  Here's X's "Sugarlight."  This song comes from the super cool American punk band's first studio album, Los Angeles. 

Sugar Cookie Cake ingredients:
--1/2 c. unsalted butter, softened
--1 c. granulated sugar, plus 1/2 c. for simple syrup
--3 eggs
--1 tsp. vanilla extract
--1/2 c. whole milk
--2 1/2 c. all-purpose flour
--1 tsp. baking powder
--1/2 tsp. baking soda
--1 c. water (for simple syru)

Preheat oven to 375 degrees F.

In a large bowl, cream together the butter, sugar, eggs, and vanilla extract.  Set aside.  In a separate bowl, sift the flour, baking powder, and baking soda.  Slowly add the flour mixture and milk, in alternating additions, to the egg and sugar mixture until combined.  

In a buttered and floured jelly roll pan, spread the batter evenly and bake for approximately 15 minutes, or just until a toothpick or cake tester comes out clean.  (*You don't want this to turn golden on top--if it does, it's slightly overdone).  Allow to cool.  

In a small saucepan, bring 1 c. water and 1/2 c. granulated sugar to a boil.  Reduce heat to low and allow to simmer until the sugar has completely dissolved.  With a pastry brush, generously glaze the sugar cookie cake (the simple syrup will seep into the cake, so give it a few layers of this sugary glaze).  Once the glaze has dried, cut into squares.

Strawberry Topping ingredients:
--2 c. fresh strawberries, coarsely chopped
--1/4 c. brown sugar
--1 tsp. vanilla
--1 tsp. cinnamon

Mix all ingredients until combined.  Take two squares of the sugar cookie cake and add a few heaping spoonfuls of the strawberry topping.  I topped mine with a dollop of cool whip, but you could just as easily (and deliciously) use whipped cream or crème fraîche.  Enjoy!