Surprised and Giving Thanks

Thanksgiving has come and gone.  Emotions and stomach contents skyrocketed during the dinner, which was quickly followed by the contented stupor of a meal well made and well devoured.  We gave thanks, we relaxed, and then we turned our collective minds and bellies towards Christmas.

My Thanksgiving was relatively small and simple.  With Eric's parents out of town, we only had one dinner to tackle, a fact my weak willpower appreciated tremendously.  It's impossible to fit two full delicious Thanksgiving dinners in your stomach in less than a day, regardless of how hard you try to prevent it. Trust me on this.  So, our group of five - me, Eric, my parents, and my uncle - set ourselves to the delightful task of tackling the dinner.  Turkey, mashed potatoes (courtesy of Eric, a self-proclaimed potato expert), gravy, peas, a simple sourdough stuffing (with celery, onions, and herbs), corn pudding (my tribute to Eric's family's feast), Molly Wizenberg's cranberry sauce (the reigning favorite), and three riffs on pumpkin pie.  We had to test different filling combinations...though results were inconclusive.  Meaning we simply must conduct more tests. Oh, the suffering!

I had planned on using the post-holiday time to finish some work and to catch up on blogging.  I have so many recipes to share with you, after all!  But life intervened, in the best possible way...

The first Christmas tree in Eric's new house

The night before Thanksgiving, Eric insisted we buy a Christmas tree for his house.  His first Christmas tree for his first house. So we found the perfect tree, carefully secured it in the car (pine needles everywhere. Ah, 'tis the season, right?), and set it up in a place of honor. We carefully wove lights through the tree, then hung a small collection of ornaments from his parents' house.  At Eric's urging, I grabbed the last box out of the ornament bin and opened it up, only to see it wasn't an ornament. It was a ring. A very sparkly, very beautiful ring. 

You see, I was surprised. Completely stunned and swept off my feet.  Eric knelt and proposed ever so sweetly. I said yes. I also said I do, just in case.

So the rest of our holiday was spent popping open bottles of champagne, sharing our news with family and friends, and reveling in the thought of a lifetime together.  I can't wait!

Mimosas to celebrate the following morning!

I promise to restrain myself on talking about
wedding plans here...until I get to the cake tastings.
You deserve all the details.
I'll just flaunt my new mug, then...

Also, somewhat understandably, I've developed quite a strong attachment to this particular Christmas tree. Do you think I can plant it and hope it will grow?  If not, my wonderfully clever friend suggested some crafty ways to save at least part of our tree, which I will do immediately.

So, my dear friends, I shall return with recipes galore in the very near future. I'm still catching up on that pre-Thanksgiving to-do list, as well as gearing up for Christmas and New Year's festivities! It's the best time of the year to share some love from the kitchen! And the bar!  Cheers!

Briefly Noted

I haven't forgotten about you. In fact, I have a whole slew of recipes waiting to be posted. Many of which would be entirely appropriate for the coming Thanksgiving holiday.

Alas, I won't be able to get them to you until after Thanksgiving.  I've been thrown back into the role of student, madly rushing around to complete assignments before Thanksgiving.  Add into that a possible class Wednesday night (we still don't know if we're having it for sure), a short spot of travel, and an early morning Turkey Trot - 5 miles of running for which I am utterly unprepared (I swear I meant to start running a month ago...)...it's going to be a hectic two days.  Followed by a long weekend of relaxing + catching up here + finishing some writing for school.

Even though my autumnal recipes are on delay, there's still plenty of time to celebrate fall before diving headlong into winter, in all its minty, eggnog-y, citrusy, piney glory! I know I won't abandon my beloved pumpkins for several more months. Nor shall I forget my delicious apple cider from Trader Joe's, either hot or cold...and sometimes with bourbon. So my apologies for being a bit slow. But mostly, Happy Thanksgiving to you and your loved ones. Cheers!

Fulton's Harvest Pumpkin Cream Liqueur and Martini

I promised you all things pumpkin, and so I shall deliver.

Meet Fulton's Harvest Pumpkin Pie Creme Liqueur.  As you can surmise from the name alone, Fulton's Harvest is a creme liqueur similar in texture to Bailey's Irish Creme, except its flavors are uniquely autumnal. Its creamy texture yields a distinctive pumpkin flavor and more subtle tastes of spice, molasses, and vanilla.  Exactly like a pumpkin pie, but in a more drinkable form...with a hint of booze at 12.5% ABV/25 proof.  Best of all is the wonderfully low price you'll pay for Fulton's Harvest - around $10 per bottle.

Just like Bailey's, this liqueur is delicious served over ice and sipped slowly.  Or added to your coffee for a pumpkin-spice-mildly boozy kick.  And don't even get me started with how amazing it is in hot chocolate!

You can also use Fulton's Harvest in any cream based cocktail you can imagine. Like a pumpkin variant of a white Russian.  Or a pumpkin pie martini...

Pumpkin Pie Martini

from Amy Tobin (get the original recipe here)

Makes 1 cocktail

Ingredients:

1 part vanilla vodka (alternatively, use 1 part plain vodka + 1/2 - 1 tsp. vanilla extract)

1 part Fulton's Harvest Pumpkin Pie Cream Liqueur

1/2 part creme de cacao

For an optional garnish:  crushed graham crackers, whipped cream, pumpkin pie spice

Preparation:

If garnishing, dip the rim of a martini glass in vodka, then the graham cracker crumbs. Set aside.

Combine the vodka, Fulton's Harvest, and creme de cacao in a cocktail shaker with ice.  Shake well, then strain the mixture into a martini glass.  Garnish with a dollop of whipped cream and a sprinkle of pumpkin pie spice.


Cheers to pumpkins!!!

Adaptable Oatmeal

You might have noticed: oatmeal is infinitely adaptable.  It takes to nearly any flavor you throw at it.  Since I dislike eating the same thing for breakfast every day, oatmeal offers the opportunity to keep my breakfast fresh and delicious.  And when you use a package of instant oatmeal (or some old-fashioned or steel-cut oats you prepared and have stored in the refrigerator, ready to be reheated each morning), it's so darn easy to heat and add ingredients in.  Here are some of my recent favorite combinations:

With almond milk, raspberries, strawberries, slivered almonds, chia seeds, and cocoa nibs.

With coconut milk, blueberries, peaches, cardamom, and dark chocolate covered pomegranate seeds.

With coconut milk, roasted peanuts, banana, cocoa nibs, and dark chocolate peanut butter 

(aka heaven in a jar).

With dark chocolate peanut butter, bananas, walnuts, and cinnamon.

With coconut milk, strawberry-chia seed jam, banana slices, slivered almonds, and coconut flakes.

With pumpkin puree, cinnamon, ginger, pumpkin seeds, almonds, and raspberries.

What is your favorite way to enjoy oatmeal?

Homemade Pumpkin Spice Latte

Friends, I've been holding out on you.  I've been enjoying pumpkin-laden baked goods and homemade pumpkin spice lattes for weeks now.  For failing to share my information, will you please forgive me?  Please?  I'll make it up to you, with recipes for everything, starting with pumpkin spice lattes.  All you have to make is a pumpkin spice mixture you store in the refrigerator, then you add warmed pumpkin spice mixture to your coffee each morning.

As a word of warning, the pumpkin spice mixture is far too easy to eat by the spoonful. You may also find yourself tipping the container of pumpkin spice mixture directly into your mouth.  I won't judge. I've already done it. Repeatedly.

Pumpkin Spice Latte

From A Farmgirl's Dabbles (get the original recipe here)

Makes enough pumpkin spice mixture for 7-8 homemade lattes

Ingredients for the pumpkin spice mixture:

1  15 oz. can of pumpkin puree

2 cups milk (preferably whole milk)

1/2 cup sweetened condensed milk

1/3 cup brown sugar

2 tbsp. pure vanilla extract

1 tbsp. cinnamon

1 tsp. nutmeg (preferably freshly grated, it's incomparable)

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. allspice

Ingredients for the pumpkin spice latte:

Approx. 1/2 cup of pumpkin spice mixture

Approx. 1 cup of strong, freshly brewed coffee

Whipped cream, cinnamon, dark chocolate shavings (optional)

Preparation for the pumpkin spice mixture:

Combine all the mixture ingredients in a blender and blend for about 30 seconds, until well mixed.  Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

To prepare the pumpkin spice latte:

Brew approximately 1 cup of strong coffee. 

Stir or shake your refrigerated container of pumpkin spice mixture to redistribute the ingredients; they tend to separate.  Pour approximately 1/2 cup of pumpkin spice mixture (you can use more or less, depending on your preference) into a large mug.  Microwave for 20-40 seconds on high to warm the mixture. 

Add the freshly brewed coffee to the pumpkin spice mixture, stir, and enjoy!  If you're feeling fancy, add the whipped cream, cinnamon, and dark chocolate shavings.  

Note: the pumpkin spice mixture will settle out of the coffee, so give it a stir before every sip.

Warmed pumpkin spice mixture...

...with coffee added

Homemade pumpkin spice lattes have made these increasingly chilly and dark mornings far more bearable.  Plus I feel as if this homemade version is healthier than the highly caloric (but oh so delicious) Starbucks version.

Plenty more pumpkin recipes to come!

What is your favorite pumpkin dish?

Blueberry Pudding Cake

Comforts tend to be simple things, like basking in a sunbeam or bundling up in a cozy blanket.  Better yet, snuggling up next to your loved one.  Or there is the undeniable appeal of a home-cooked meal.  Probably dripping melted cheese over it's edges or slathered in rich dark chocolate, if you are remotely like me.  I also find great comfort in most foods with the descriptor "pudding" in their title.  Hence my deeply rooted love for bread puddings and my more recent desire to devour an enormous bowl of butterscotch pudding (a desire yet unfulfilled...though not for long!).

Fall seems to demand a dramatic increase in the number of comforts I need each day.  It's something to do with the chilly, rainy weather and the shorter days.  Thankfully, most of the simple comforts I crave are food - hot apple cider, pumpkin spice lattes (homemade, with even more pumpkin and spice), baked pastas, Brussels sprout sautes with bacon and candied pecans, chili, apple pies, and all baked goods containing even a hint of pumpkin.  I'm also quite content with my fleece blanket and my shearling-lined slippers.

This blueberry pudding cake is a newly discovered simple comfort.  It's beyond simple to make and yields a light, luscious golden cake carelessly strewn with juicy blueberries.  It's versatile too.  Serve it warm with ice cream for dessert or with a dollop of yogurt or whipped cream for breakfast and snacks.  And you can make it year round, using fresh blueberries when they are in season or pressing frozen blueberries into service during the winter months.

Blueberry Pudding Cake
from Gourmet
Makes one 9-inch square pan

Ingredients:
1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tbsp. fresh lemon juice
1 tsp. cornstarch
2 cups blueberries (10 oz.), fresh or frozen
1 cup all purpose flour
1 3/4 tsp. baking powder
1 tsp. salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 tsp. pure vanilla extract

Preparation:

Position a rack in the middle of your oven and preheat oven to 375 degrees Farenheit.  Butter a 9-inch square baking pan.

In a small saucepan, stir together 1/3 cup of the sugar, water, and cornstarch until the cornstarch is dissolved.  Stir in the blueberries and bring the mixture to a brisk simmer.  Adjust the heat to keep the mixture at a simmer and stir occasionally for about 3 minutes.  Remove from heat and set aside.

In a bowl, whisk together flour, baking powder, salt, and the remaining 1/2 cup sugar.  In a separate bowl, combine the egg, milk, butter, and vanilla.  Add the two mixtures together (wet and dry ingredients), stirring until just combined.

Pour the batter into the baking dish.

Pour the blueberry mixture evenly over the batter.  Bake for 25-30 minutes, until a knife inserted into the middle of the cake comes out clean. 

Something magic happens in the oven. The blueberries sink, mixing with the batter to create a beautiful swirl of blueberries and buttery cake. Equally appropriate for breakfast (with Greek yogurt and a handful of nuts) and dessert (with vanilla ice cream only).

This cake is best served warm with ice cream, but is also delicious at room temperature.  Store any leftovers in an airtight container in the refrigerator for less than a week.

The Pumpkins of Apt. 6

It's been many years since I carved a pumpkin to celebrate Halloween.  Many years. So last night, my wonderful roommate and I established our priorities:  carve a pumpkin, drink a pumpkin beer, and do not cook dinner/lunch for the next few days.  And so we did.

Our setup was a bit, uh, ghetto...but we were quite clever, if I do say so myself.  The pantry shelf that recently collapsed under the weight of my ever-expanding spice collection provided a solid, flat base.  Spreading a garbage bag kept our carpet safe and made tidying up incredibly simple.

We used the Pumpkin Masters kit, which made carving an awesome pumpkin so easy. When I've used this kit in the past, I must not have purchased the tool set with it, because I recall spending forever pricking the outline of my design with a push-pin.  Oh, the misery!  

With their handy carving tool kit, though, we conquered our pumpkins in about 2 hours from start to finish.  We may have also been distracted by Hugh Jackman playing Wolverine on the television....

Thankfully, our pumpkins survived our inattentiveness and beer consumption to morph into beautiful works of art.  I'm so proud!

My roommate's pumpkin
Doesn't he remind you of Bartok from the movie Anastasia?

My pumpkin
Appropriate for an apartment inhabited by two science nerds

Happy Halloween!