I love this time of year in the kitchen. There is more time for cooking because the outside work is done and we can spend time indoors, on a yard work sabbatical.
With cooler temperatures, we crave warming menus that offer flavour and sweets that deliver sugar and spice. Over the years of doing this column, I am guilty of not being an efficient planner. I tend to share with you what I have on my counter or refrigerator at the time of writing and also what is available and seasonal in the stores. My hope is that you access the same foods to incorporate into your menus.
Roasted Squash Soup
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Warm, smooth and seasonal, this soup really hits the spot. Roasting the squash gives exceptional flavour.
- 1 large butternut squash (about 3 pounds), halved vertically with the seeds removed
- 1 tbsp. olive oil, plus more for drizzling 15 mL
- 1/2 c. chopped onion 125 mL
- salt and pepper to taste
- 2 garlic cloves, pressed or minced (1/2 tsp./2 mL garlic powder)
- 1 tsp. maple syrup 5 mL
- 1/8 tsp. ground nutmeg .5 mL
- black pepper, to taste
- 3-4 c. vegetable or
- chicken broth, as needed 750 mL-1 L
- 1-2 tbsp. butter, to taste 15-30 mL
Preheat the oven to 425 F (220 C) and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Don’t worry if the skin or flesh browns. That’s good for flavour. Set the squash aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, in a large soup pot, warm 1 tbsp./15 mL olive oil over medium heat. Add the chopped onion and season with salt and pepper, a dash of each. Cook, stirring often, until the onion is translucent, about three to four minutes. Add the garlic and cook until fragrant, about one minute, stirring frequently. Transfer the contents to your blender.
Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few dashes of black pepper to the blender. Pour in 3 c./750 mL broth, being careful not to fill the container past the maximum fill line. You can work in batches if necessary, and stir in any remaining broth later.
Securely fasten the lid. Blend on high, being careful to avoid hot steam escaping from the lid. Stop once the soup is creamy.
If you want to thin the soup a bit more, stir in the remaining cup of broth. Add one to two tablespoons of butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
If your soup is warm enough, pour directly into serving bowls. If not, pour it back into the soup pot and warm over medium heat, stirring often, until it’s nice and steamy. Makes four bowls or approximately 6 c./1.5 L. Source: www.cookieandkate.com
Dilled Breadsticks
Warm breadsticks dipped in soup are so delicious and leave the bowl very clean! Also serve as a side with salad, stew or chili.
- 1 1/2 c. very warm water 375 mL
- 1 pkg. instant yeast (equal to 2 1/4 tsp./12 mL)
- 2 tbsp. honey or sugar 30 mL
- 3-4 c. flour (more for kneading 750 mL – 1 L
- 2 tbsp. olive oil 30 mL
- 2 1/2 tsp. salt 12 mL
- 1 tbsp. finely chopped fresh or dried dill weed 15 mL
- 4 tbsp. salted butter, melted 60 mL
Preheat oven to 400 F (200 C).
In a large bowl, stir together water, yeast and honey or sugar. Let the mixture rest for 10 minutes. It should rise and foam.
Then stir in two cups of flour, olive oil, salt and dill.
Gradually mix in more flour (1 1/2-2 c.) until you have a soft, non-sticky dough. With flour-dusted hands, transfer the dough to a floured surface and knead for two to three minutes.
Place the dough in a greased bowl, cover with a towel, and allow to rise for 10 minutes.
Divide dough into two equal parts. Divide each half into two equal parts again. Continue to do this until you have 16 equal-sized pieces of dough.
Roll each into a log about 10 inches long and place two inches apart on a greased baking sheet. Bake for five minutes. Meanwhile, melt the butter.
After five minutes, brush with half of the butter and return to oven for six to eight minutes until golden.
Brush with remaining butter and serve. Makes 16 sticks. Source: adapted from www.lecremedelacrumb.com
Blueberry Cobbler
Serving crisps, puddings and cobblers are simple and elegant. The vibrant colour of jewel-toned blueberries makes this warm dessert so pleasing. Bursting with antioxidants, frozen blueberries are always on hand when fresh berries are out of season.
Freezing the berries does not affect the nutritional punch. Try for wild berries if they are available at your grocer or from your freezer. This is such a simple recipe for dinner guests.
- 5 c. blueberries ( frozen, fresh can be used when available and in season) 1.25 L
- 1/2 c. sugar 125 mL
- 2 tsp. freshly grated lemon zest 10 mL
For the batter:
- 5 tbsp. butter 70 mL
- 1 c. flour 250 mL
- 1/2 c. sugar 125 mL
- 2 tsp. baking powder 10 mL
- 1/4 tsp. salt 1 mL
- 3/4 c. milk 175 mL
Preheat oven to 350 F (180 C).
Slice butter into pieces and add to a 9×13 inch (22 X 33 cm) baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a mixing bowl, gently combine the blueberries, sugar and lemon zest.
In another bowl, mix together the flour, sugar, baking powder and salt. Stir in the milk, just until combined.
Pour the batter over melted butter in the pan. Do not stir. Then place the blueberries over the top.
Bake at 350 F (180 C) for about 35-40 minutes, or until lightly golden on top.
Serve warm, with a scoop of ice cream. Makes six large and nine small servings.
Caramel Apple Cake
Spiced apples in a cake, what could be more comforting and aromatic?
- 1-1/2 c. oil 375 mL
- 1-1/2 c. sugar 375 mL
- 1/2 c. packed brown sugar 125 mL
- 3 eggs
- 3 c. all-purpose flour 750 mL
- 2 tsp. ground cinnamon 10 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. salt 2 mL
- 1/2 tsp. ground nutmeg 2 mL
- 3 1/2 c. diced peeled apples 875 mL
- 1 c. chopped walnuts or pecans* 250 mL
- 2 tsp. vanilla extract 10 mL
Caramel Icing:
- 1/2 c. packed brown sugar 125 mL
- 1/3 c. half-and-half cream 80 mL
- 1/4 c. butter, cubed 60 mL
- dash salt
- 1 c. icing sugar 250 mL
Preheat the oven to 325 F (160 C). Prepare a Bundt pan.
In a large mixing bowl, combine the oil, sugars and eggs until well blended. In another bowl, combine the flour, cinnamon, baking soda, salt and nutmeg. Gradually add the dry mixture to the creamed mixture until blended. Fold in the apples, nuts and vanilla.
Pour into the prepared pan and bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners’ sugar until smooth; drizzle over cake.
*Note: Nuts can be omitted for those with allergies.
Makes 16 slices. Source: www.tasteofhome.com.
Pumpkin Cream Cheese Bread
I just love the swirl of cream cheese in each slice of bread. It is so good with tea, coffee or cool milk.
Filling:
- 4 oz./1/2 c. cream cheese, softened 125 g
- 3 tbsp. sugar 45 mL
- 1 egg yolk
- 1/2 tsp. pure vanilla extract 2 mL
Pumpkin bread:
- 1 3/4 c. flour 425 mL
- 1 1/2 c. sugar 375 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. cinnamon 5 mL
- 1/4 tsp. nutmeg 1 mL
- 1/2 tsp. salt 2 mL
- 1 c. canned pumpkin puree 250 mL
- 8 tbsp. unsalted butter, melted 125 mL
- 1 egg
- 1/3 c. whole milk 80 mL
- 1 tsp. pure vanilla extract 5 mL
Preheat the oven to 350 F (180 C). Prepare a nine-inch by five-inch loaf pan.
In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla. Mix on medium speed until smooth. Set aside.
In another mixing bowl, add the flour, sugar, baking soda, cinnamon, nutmeg and salt. Whisk to combine and set aside.
In yet another mixing bowl, add the pumpkin, melted butter, egg, milk and vanilla. Mix on low speed until smooth. Gradually add the dry ingredients mixture, mixing slowly until just combined. Mix for 30 seconds on medium-high speed.
Scoop one-third of the pumpkin batter into the prepared loaf pan. Spread half of the cream cheese filling over top with a spatula. Add another third of the pumpkin batter. Spread the rest of the cream cheese filling over top, and then drop by the spoonful the remaining pumpkin batter over top. Use a knife to cut through the batter to create a swirl on top.
Place in the oven and bake for one hour and 10 minutes or until an inserted toothpick comes out clean. Once fully baked, remove the pumpkin bread from the oven and allow it to cool for 20 minutes in the pan before transferring the loaf to a cooling rack. Enjoy once cooled. Makes one loaf. Source: www.tasteofhome.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
