Cinderella pumpkins are a bright orange heirloom variety increasingly available at farmers’ markets. If not at hand, substitute pie pumpkins or switch it up with a squash such as butternut.
1 small Cinderella pumpkin (about 2 lb/1 kg)
1/4 cup (60 mL) brown sugar
1/2 cup (125 mL) butter
1 onion, diced
1 Granny Smith apple, diced
1 small celery root, diced
1 - 1 in (2 cm) piece fresh ginger, peeled and thinly sliced
6 cups (1.5 L) chicken stock
1/2 tsp (2 mL) whole cloves
1 cinnamon stick
1 tsp (5 mL) whole star anise
Fleur de sel
2 tsp (10 mL) sherry vinegar
1/4 cup (60 mL) reserved pumpkin seeds
1/4 cup (60 mL) grapeseed oil
1 tsp (5 mL) fleur de sel
1 cup (250 mL) hedgehog mushrooms, cut into quarters
1 Tbsp (15 mL) butter
Preheat oven to 375 F (190 C). Slice pumpkin into quarters, removing stem and seeds. Reserve seeds. Arrange pumpkin quarters on a baking tray, sprinkle on brown sugar, dot with 1/4 cup (60 mL) butter, and bake 45 minutes. Remove from oven, let cool slightly, and peel. Roughly dice and set aside with any juices from the baking pan.
Reduce oven temperature to 350 F (180 C). Toss reserved pumpkin seeds, oil, and salt in a bowl, spread out on a baking tray, and bake 15 minutes. Let cool.
Meanwhile, melt 1/4 cup (60 mL) butter in a pot over medium-high heat; add onion, apple, celery root, and ginger and sweat about 5 minutes. Add chicken stock, bring to boil, and reduce to simmer.
In a blender grind whole cloves, cinnamon stick, and star anise. Add 1 1/2 tsp (7 mL) of this spice mixture to vegetables, along with reserved baked pumpkin and juices.
Cook 5 minutes. Remove from heat and pur?in a blender. Season with salt and brown sugar to taste, adding more butter if needed to make a very smooth pur? Add sherry vinegar, strain soup through a fine strainer and keep warm.
In a separate pan sweat mushrooms in butter for 3 or 4 minutes over medium-high heat, being careful not to brown them.
To serve, whisk soup to give it a bubbly texture and pour it into 6 heated soup plates. Garnish each plate with pumpkin seeds and mushrooms and serve.
source: "Rustic Regionalism", alive #313, November 2008
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.