Pumpkin Tea Cake This wonderful tea cake, enjoyed with breakfast or afternoon tea, is inspired by Tartine, the perfect neighborhood bakery in San Francisco that embodies the essence of Paris.
1 1/3 cups unbleached flour
1/3 cup whole-wheat flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp cinnamon, ¼ tsp ground ginger, ¼ tsp allspice
1 cup + 2 tbsp pumpkin puree
1 cup vegetable oil
1 cup sugar
1/3 cup maple syrup
1/2 teaspoon salt
3 large eggs
1 tbsp sugar and pumpkin seeds for topping
Preheat oven to 325, lightly butter bottom and sides of 9 by 5 inch loaf pan.
Directions: Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice into a mixing bowl.
In a separate bowl beat together pumpkin puree, oil, sugar, maple syrup, and salt until well mixed. Add eggs one at a time, mixing well after each addition.
Add the flour mixture to the pumpkin and mix until smooth. Do not over mix. Pour into prepared loaf pan. Sprinkle with sugar and pumpkin seeds topping.
Bake about 1 hour. Let cool in pan for 20 minutes and then remove.
Jeweled Rice Salad An edible mosaic, this festive dish is adorned with beautiful pomegranate seeds, toasted almonds, and golden sultanas that turn it into a crown jewel.
3 ½ cups blend of brown and wild rice, cooked
1 pomegranate, seeds removed
½ cup golden sultanas
½ cup toasted almonds
2 stalks of celery, diced
2 green onions, sliced
1/4 bunch of parsley, chopped
1 orange, zest
Vinaigrette: 1 Tablespoon lemon juice, pinch of salt, 3 Tablespoons olive oil
Directions: In a large bowl, whisk lemon juice and salt until salt dissolves. Slowly whisk in olive oil until blended. Add the cooked rice, pomegranate seeds, sultanas, almonds, celery, green onions, parsley, orange zest, and mix together. Serve!
Roasted Delicata Squash This heirloom winter squash is sweet and creamy with a thin skin that makes it easy to prepare.
Preheat oven to 400˚
2-3 delicata squash, cut lengthwise, seeds removed, cut 1/2” slices
1 tablespoon olive oil
salt and pepper, to taste
Directions: Toss all ingredients and set on a sheet pan. Roast in the oven for 25 minutes, until lightly browned.
Three Sisters Succotash Succotash is an original American Indian dish. It was one of the first cooked dishes that the Native Americans offered the Pilgrims. Corn, beans and squash, or the Three Sisters, were an important food source for the Native American Indians. The three plants grew together in a special relationship.
1 tablespoon canola oil
1 red onion, chopped
2 cloves garlic, minced
1 cup butternut squash, diced
1/2 pound green beans, cut into 1/2″ pieces
4 ears corn, kernels removed from cob
Directions: Heat canola oil in a large skillet and sauté the onion until soft. Add the garlic and stir-fry 1 minute. Add the butternut squash, green beans, and corn and stir-fry about 5-8 minutes. Season with salt.
Late summer harvest brings a colorful array of sweet peppers and tomatoes for the recipe Confetti Spaghetti.