huddling together
Perhaps I am just delusional. Perhaps I am in mourning. Well, of course I am both. I’m stuck between being shocked and appalled that just about all of my flowers are DEAD and being excited for Thanksgiving Dinner and the long weekend. In the past couple of days we have gone from Autumn to Winter temperatures here. My body is still in shock after yesterday and I am seriously avoiding going out of the house (it’s Wednesday and I haven’t even gotten my NYT from outside yet – 10:38 am). I haven’t even eaten breakfast yet for goodness sakes – I am seriously out of kilter with this weather. I have to try to function as much as possible while the sun is out. I am in desperate need of a pick me up – and this usually involves colors. Hmmm, colors – those heartwarming hues and tones I was stepping out my door to up until just the other day. Right now, I’m staring at the holly tree right outside my dining room window. I guess I’d better get used to it, right?
The reason I say I am delusional (there is only one which I am currently willing to admit to) is because I can’t keep one of my cookbooks out of my head. It’s Plum Gorgeous by Romney Steele and I think I must always carry with me some of the images from it. The deep reds of the Plums from her book are actually quite seasonal – and while they now probably best apply to Cranberries and Pomegranates rather than plums, there are a lot of recipes here to be inspired by. The plums may be long gone here but we have red apples and pears and……….. Hmmm, time to go back to Dean and Deluca for eye feasting. BTW, I am at a loss because I misplaced my copy of December Edible Manhattan!
Anyway, here are three recipes to make and share. They can be made today or this week or next week. They will help you (me) cross the divide into what is bonafide Winter Weather. Each of them would be a great addition to your repertoire. They are all flexible too – so play around with the fruits, nuts, mushrooms and seasonings!
Need a sweet little treat today or any day?
ORANGE PISTACHIO SABLES – adapted from Plum Gorgeous
1/2 cup unsalted butter at room temp
1/4 cup confectioner’s sugar
two tsp orange zest
1 egg yolk 2 tsp orange flower water
1/2 tsp almond extract or pistachio extract
1 cup unbleached all purpose flour
1/3 cup pistachios or almonds, finely ground
pinch of ground cardamom or allspice
pinch of salt
1 cup chopped pistachios or almonds for rolling
Demerara sugar or sanding sugar for coating
Preheat oven to 350F. Beat the butter with the confectioner’s sugar and zest in a medium bowl or stand mixer until light and fluffy, about 5 minutes. Beat in the egg yolk and orange flower water. Stir together the flour, ground nuts, cardamom and salt. Add the flour mixture to the sugar mixture and beat until just blended. Transfer the dough to a lightly floured board (or use confectioner’s sugar on the board) and gently bring together into a ball. Roll the dough into a cylinder and then roll the cylinder in the chopped nuts, trying to cover the entire surface. Wrap in plastic wrap and freeze for at least one hour. Slice the dough into 1/4″ thick rounds and place on a parchment lined baking sheet. Sprinkle each cookie with demerara sugar. Bake for 7 to 10 minutes, until golden. Cool for 5 minutes on the baking sheet and remove to a cooling rack.
Need a soup for this cold weather?
PEAR AND BUTTERNUT SQUASH SOUP with Toasted Pecans- adapted from Plum Gorgeous
1 medium butternut or kabocha squash, halved and seeded
1 tblsp olive oil or butter
1 yellow onion,chopped
1 carrot, peeled and chopped
1 clove garlic, finely chopped
three to four sprigs of fresh thyme, stems removed
1-2 tsp curry powder or 1/8 tsp cayenne pepper (just a teensy hint of heat)
about a 1″ piece of fresh ginger, peeled and finely grated
2 bosc pears, peeled, cored and chopped
1 cup toasted pecans, chopped slightly
4 cups good quality chicken stock or vegetable stock plus more to thin
salt and freshly ground pepper to taste
Creme Fraiche and more thyme for garnish
Preheat oven to 400F. Cut the squash into large chunks and arrange in a casserole dish or deep baking pan, cut sides down. Add about 1/4 cup water, enough to wet the bottom of the pan. Cover tightly with foil and roast for 45 minutes to 1 hour, until the flesh is soft. Heat the oil in a heavy pot over medium heat. Add the onion, carrots and cook until lightly browned, about 5 minutes. Add the garlic and the thyme and cook for 1 minute longer. Stir in the curry powder or cayenne and fresh ginger. Add the squash, pears, chicken stock and a pinch of salt. Cook until the carrots and pears are soft and the flavors have fully melded, 20-25 minutes. Cool slightly and puree with an immersion blender. Reheat the soup and season with salt and pepper and a pinch more curry powder to taste (if using). This as needed with more chicken stock or water to reach desired consistency. Serve with a dollop of creme fraiche, and garnish with the toasted pecans and additional thyme leaves or sprigs.
Looking for an appetizer for Thanksgiving Day?
PERSIMMON AND CHANTERELLE TARTINES – adapted from Plum Gorgeous
olive oil or butter
1/3 pound chanterelles (or other mushrooms)
1 small clove chopped garlic 1 small shallot, minced (1/4 cup)
sprinkling of thyme leaves or chopped chives
1 Fuyu persimmon, peeled and sliced into thin wedges (or another Autumn fruit of your choice – like pears, apples)
splash balsamic vinegar
handful of arugula leaves
sea salt
3 slices artisanal walnut bread or other hearty country bread, lightly toasted
about 1/4 cup fromage blanc or other fresh cheese like ricotta (drained)
3 to 6 slices speck or other cured ham(optional)
extra virgin olive oil and honey for drizzling
freshly ground black pepper
Heat a little olive oil or butter in a small pan over medium high heat. Add the chanterelles and garlic and sauté until the mushrooms are lightly browned and just starting to soften, about 3 minutes. Stir in the thyme and persimmon and cook and stir for 1 – 2 minutes more. Add a splash of vinegar. Give the pan a good shake to distribute the flavors and remove from the heat. Add the arugula leaves and a pinch of salt. Gently toss, using your fingers to combine. Meanwhile, lightly toast the bread in a toaster or the broiler. Spread each piece with some of the cheese and drape with the speck, if using. Slice the toasts in half on the diagonal and arrange on serving plates. Top each piece with an equal portion of the persimmon and mushroom mixture, allowing it to fall onto the plate. Drizzle with a small amount of the olive oil, followed by a small drizzle of honey and a few twists of black pepper over the top.
Enjoy!
Tomorrow, BTW, please consider visiting the two venues where Mimi Thorisson is signing her book, A Kitchen in France – TOMORROW – Strand Books (pop up location) at 160 5th Ave from 12-1:30 and at Kisan at 125 Greene St. in SOHO from 6-7:30 pm. I can’t wait to meet her!