I said I was not going to make pumpkin pie this year. And then I discovered this recipe. It’s pumpkin pie…with scotch in it!
The caramelized brown sugar combines with heavy cream and scotch to give this pie a depth of flavor unlike any other pumpkin pie. This recipe is not exactly a reinvention of the classic, just a slight improvement. Here is the recipe…
Parsnips used to puzzle me. They look like a carrot but aren’t and I never really knew what to do with them. I had them mashed once and, though memorable, I did not rush out to recreate the dish myself. The other day I used them as part of a vegetable medley along with sweet potatoes, carrots and potatoes at the base of a roasted chicken and that was nice. And then I found the ultimate use for parsnips. And so I share a recipe for Maple Parsnip Cake.
This cake is delicious! The texture resembles carrot cake – moist and dark – and the maple syrup adds sweetness that cannot be derived from sugar alone.
As usual, I halved the recipe and used my 5″ mini cake pans so as not to have a lot of extra cake in the house. However, after tasting this one, I wished I had made the full recipe.
And so I am now left with a big decision to make. Maple Parsnip cake instead of Pumpkin Pie this Thanksgiving? Here is the recipe…
I love fennel but am never quite sure what to do with the leftover fronds. When I discovered this recipe for Porchetta that actually calls for the fronds and not the bulb, I filed it away in my mental cookbook for the next time I needed fennel for something.
Then, at the Union Square Farmer’s Market, I found something I have never seen before–baby fennel. Heavy on frond and lite on bulb, I picked up a bunch and set out to make Porchetta.
Once the weather cools, there is something about nice, long, slow cooked dishes. They may require a bit of work on the front end but the payoff is almost always worth the effort. This recipe is from Italian Slow and Savory by Joyce Goldstein and is the epitome of a wonderfully slow roasted dish.
Porchetta is street food from central Italy, usually sold from a cart, sliced to order and served in sandwich form. It often involves using a whole pig, which I could never do.
This version is seasoned in the same classic manner used for a whole roast pig. The pork loin is generously rubbed with a savory garlic and herb paste, tied, and then allowed to roast in the oven for about three and a half hours. Talk about being worth the effort–the end result is unlike any other roasted pork, deeply flavorful, delicious hot or cold and a wonderful kick-off to fall and the chilly weather ahead.
Here is the recipe…
Filed under Entrees, Pork