Pumpkin, orange and cinnamon go so well together in this jam meets fruit spread recipe. My dear friend K. and I exchange recipes all the time and I knew I had to try it as soon she mentioned just the ingredients. I just love cinnamon and orange so I made a little change to her recipe by using cinnamon instead of the star anis but next time I’ll be trying the original recipe. It’s really important that the orange be organic as the entire orange is used in the recipe.
- 500 grams pumpkin, peeled and seeded
- 250 grams sugar
- 1 medium organic orange
- 1 3 inch cinnamon stick or 1-2 star anise
Cut the pumpkin into chunks, put in a noncorrosive, thick bottomed pot with the sugar and let it stand at room temperature for about 2 hours.
The pumpkin will have released a fair amount of liquid. Cut the orange into very small pieces, add to the pumpkin along with the cinnamon stick and bring it to a boil over medium high heat, continue cooking the jam stirring frequently until the liquid has completely evaporated and the pumpkin pieces are mashed. Transfer the jam to a glass jar, let it cool and refrigerate.
This dish was a staple in my diet in the good old days where I ate mostly low carb. Then came the pregnancy diet which allowed me to eat mashed potatoes and mashed sweet potatoes to my heart’s content! So, what used to be a fairly common side dish then became a rare treat for a while, and then came baby Sara, we introduced her to solids, like most parents, we first gave her mild tasting fruits and vegetables only to find out a few months later that she actually loves spices, herbs, onion and garlic and she especially loves this garlicky mashed cauliflower. It might sound odd but mashed cauliflower is a great alternative to mashed potatoes and makes a wonderful side dish to any grilled meat or poultry.
- 1 large cauliflower
- 3 cloves garlic
- 8-10 basil leaves
- 4 oz. soft goat cheese
- Salt and freshly ground black pepper
Wash and trim the cauliflower, cut into florets. In a large pot, add water and basil leaves, place the florets and garlic cloves on the steamer and steam until the cauliflower is very tender. Transfer the cauliflower into a colander and let the excess liquid drain.
In the bowl of a food processor, puree the cauliflower and garlic until smooth, add the goat cheese and season with salt and freshly ground black pepper.
I had big plans for this pear sauce, first of all, I was going to make a pear version of this cake with vanilla, and then I was going to use it as a sauce with a chocolate tart but none of these happened. My husband came home, he had a spoonful, then a bowl, then baby Sara tried it and she loved it, to the point that I wasn’t able to feed it to her at the speed she wanted! We each ended up having a bowl and only the jar in the photo made it to the next day. I am happy to report that it was just as yummy when it was ice cold from the fridge as it was hot out of the pot.
- 5-6 medium ripe pears
- 1 vanilla bean
Peel and cut the pears into chunks, place in a large, noncorrosive pot. Divide the vanilla beans in half lengthwise, scrape the seeds and place in the pot along the vanilla bean, add about a quarter of a cup of water and cook over medium heat with the lid on until the pears are tender, to the point that they are falling apart.
Continue cooking, stirring frequently with a wooden spoon, until the pear sauce looks fairly smooth with just a few chunks remaining, remove the vanilla bean and pour into jars, close the lids, let the pear sauce cool to room temperature and refrigerate until ready to use.
During fall, my favourite season, some of my favourite vegetables happen to be in season. I use winter squash all the time, in breads, soups, salads, puddings, cakes, quick breads, custards… This recipe is as easy as it can be, the owner of the farm La Fille du Roy mentioned this method for baking acorn squash, it’s simple, tastes delicious and the real bonus is that my 11 month old squash monster loves it.
- 1 medium orange acorn squash
- 1 medium green acorn squash
- 1 medium white acorn squash
- 4 tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Preheat the oven to 450°F. Wash and trim the squashes, cut in half and remove the seeds, cut into ¼ inch slices, transfer to a large baking tray, toss with olive oil and season generously with salt and pepper. Arrange the squash slices on an even layer and bake until golden and slightly crisp around the edges. Serve hot or at room temperature.