Butternut Squash, Apple and Walnut Muffins and The Last Pumpkin Field Trip

The Anxious Leaf: Autumn Short Stories - Fall
Once upon a time a little leaf was heard to sigh and cry, as leaves
often do when a gentle wind is about. And the twig said, "What is the matter, little leaf?" And the leaf said, "The wind just told me that one day it would pull me off and throw me down to die on the ground!"
The twig told it to the branch on which it grew, and the branch told it to the tree. And when the tree heard it, it rustled all over, and sent back word to the leaf, "Do not be afraid. Hold on tightly, and you shall not go till you want to."

And so the leaf stopped sighing, but went on nestling and singing. Every time the tree shook itself and stirred up all its leaves, the branches shook themselves, and the little twig shook itself, and the little leaf danced up and down merrily, as if nothing could ever pull it off. And so it grew all summer long, till October.
And when the bright days of autumn came the little leaf saw all the leaves around becoming very beautiful. Some were yellow and some scarlet, and some striped with both colors. Then it asked the tree what it meant. And the tree said, "All these leaves are getting ready to fly away, and they have put on these beautiful colors because of joy."
Then the little leaf began to want to go, too, and grew very beautiful in thinking of it, and when it was very gay in color it saw that the branches of the tree had no bright color in them, and so the leaf said, "O branches! why are you lead-color and we golden?"

"We must keep on our work-clothes, for our life is not done - but your clothes are for holiday, because your tasks are over," said the branches.
Just then a little puff of wind came, and the leaf let go, without thinking of it, and the wind took it up and turned it over and over, and whirled it like a spark of fire in the air, and then it dropped gently down under the edge of the fence, among hundreds of leaves, and fell into a dream, and it never waked up to tell what it dreamed about.

Butternut Squash, Apple and Walnut Muffins recipe adapted from Cannelle et Vanille

The cupcakes came out just perfect: airy, buttery and moist. The recipe would make a beautiful cake, too. I love the color of my creation, it's the autumn on my table. -)

Ingredients:

• 1/2 small butternut squash puree, peeled, seeded and diced
• 3 eggs
• 1/2 cup (100g) light brown sugar
• 1/4 cup (50 g) natural cane sugar
• 1/3 cup (80 ml) unsweetened coconut milk
• 1/3 cup (80 ml) coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup (70 g) garbanzo bean flour
• 1/2 cup (70 g) cake-flour
• 1/3 cup (45 g) almond meal
• 3 tablespoons (20 g) potato-starch (potato-starch is excellent in cakes, it makes them light)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• 1 Gala apple, peeled and diced into 1/8-inch pieces
• 1 ounce (30 g) chopped walnuts

Direction:
Preheat oven to 350F (180C).
Steam the diced squash until tender, about 10 minutes. Puree it in the food processor and measure 1/2 cup (115 g). Reserve the rest for another use.
In a medium bowl, whisk together the butternut squash puree, eggs, light brown sugar, natural cane sugar, coconut milk, coconut oil and vanilla extract.
In a separate large bowl, whisk together the garbanzo bean flour, cake-flour, almond meal, potato starch, salt, baking soda and cinnamon. Pour the wet ingredients over the dry and whisk to combine. Fold in the diced apples and walnuts.
Pour the batter into the muffin molds or baking cups and bake for 18 to 20 minutes. Let them cool for a few minutes before serving. They will keep in the refrigerator for up to 3 days.
Makes 12 muffins.

Apple Dumplings Stuffed with Dry Fruits and served with Homemade Caramel Sauce

I never cooked an apple dumpling before. But there is a first time for everything.
I got my inspiration from the Williams-Sonoma catalog, but the recipe I did not like.
So, I created something special for my family, based on my collection of cooking books and my imagination.
I hope you like to try it. It is very homey dessert, full of flavors. Good for a cool autumn evening, any holiday, or every day menu. Enjoy!



Pate brisee from Michel Roax book "Pastry, savory and sweet"

This dough is more delicate, crumbly, and lighter than tart dough.

Ingredients for pate brisee:

•  1 3/4 cups (250g) all-purpose flour
•  2/3 cup (150g) unsalted butter, cut into small pieces and softened
•  1 teaspoon (6g) salt
•  pinch of superfine sugar
•  1 medium egg
•  1 tablespoon (15ml) cold milk

Direction for pate brisee:
Heap the flour on a counter and make a well. Put in the butter, salt, sugar, and eggs. Using your finger-tips, mix and cream these ingredients together.
Little by little, draw in the flour, working the dough delicately until it has a grainy texture.
Add the milk and incorporate gently with your finger-tips until the dough begins to hold together.
Using the palm of your hand, work the dough by pushing it away from you 4 or 5 times until smooth. Roll it into a ball, wrap in plastic wrap, and chill until ready to use.
Pate brisee  will keep perfectly in an airtight container in the refrigerator for a week or up to 3 months in the freezer.



Caramel Sauce from Claudia Fleming book "The Last Course"

Ingredients for caramel sauce: 

• 2 cups sugar
• ¼ cup light corn syrup
• ½ cup (1 stick) unsalted butter
• ½ cup heavy cream
• 2 tablespoons crème fraiche

Direction for caramel sauce:
To prepare the caramel sauce, place ½ cup water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel about 10 minutes. Carefully whisk in the butter, cream, and crème fraiche ( the mixture will hiss and bubble up so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated.)



Ingredients for apple dumplings:

• pate brisee, tart dough
• 4 medium golden delicious apples
• 4 tbsp light brown sugar
• 1/2 cup diced mixed dry fruit (resins, apricots, cranberries)
• 2 tbsp butter, room temperature
• 1 1/2 tsp ground cinnamon
• lemon zest from one lemon
• 1 egg, lightly beaten with 1 tsp. water
• caramel sauce for serving

Direction for apple dumplings: 
Preheat oven to 350 F.
In small bowl, mix dried fruit, butter, lemon zest, brown sugar, and cinnamon. Peel apples. With melon baller, remove cores but do not go all the way through to bottom. Stuff dried fruit mixture into apples.
Remove dough  from the refrigerator and let stand for 5 minutes. Divide the disk into 4 equal pieces. Working in batches, on a floured surface, roll out a piece of dough 1/8 inch thick and about 8 inches square. Place an apple in the center of the dough square. Pull the dough around the apple and gently tie the corners together. Press to shape; seal edges. Repeat the process with the remaining dough and apples.
Transfer the wrapped apples to a baking sheet and brush the dough with the egg mixture. Bake until the dough is golden brown and cooked through, about 40-50 minutes. Remove the apple dumplings from the oven and let cool slightly. Serve with warmed caramel sauce.

Cream of Potato, Bacon Soup with Croutons and White Truffle Oil

This is deliciously creamy soup makes a special beginning to a holiday feast.  Serve this flavorful soup with a white truffle oil, homemade croutons, bacon - or, for special occasions, with a spoonful of caviar.



Ingredients:

• 4 bacon slices
• 4 Tbs. (1/2 stick) unsalted butter
• 1 yellow onion, chopped
• celery chopped
• 1 lb.potatoes, peeled and cubed
• 2-3 celery stalks, chopped
• 3 garlic cloves, chopped
• 6 cups vegetable or chicken stock
• 1/4 cup heavy cream
• salt and freshly ground white pepper, to taste
• white truffle oil for serving
• homemade croutons for serving

Directions:
Homemade croutons are simple to prepare: Toss small cubes of day-old bread with a little extra-virgin olive oil, salt and freshly ground pepper. Arrange them on a baking sheet in a single layer and bake in a 300°F oven until golden and crisp, 15 to 20 minutes. Set aside.

Heat a cast-iron fry pan over medium-high heat. Arrange the bacon in the pan and cook, turning once, until crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.



In a large saucepan over medium heat, melt the butter. Add the onion and garlic and sauté until nearly translucent, about 2 minutes. Add the broth, celery and potatoes, increase the heat to medium-high and bring to a boil.



Reduce the heat to medium-low and simmer until the potatoes are tender, 12 to 20 minutes. Stir in the cream. Working in batches, puree the soup in a food processor until smooth. Season with salt and pepper.
Ladle the soup into warmed bowls, drizzle each serving with a few drops of truffle oil and garnish with the bacon and croutons. Serve immediately.

Springerle Cookies at our house and early winter at Omni Spa Resort in Bedford Springs, PA

My introduction to these elegant oval cookies happened fairly recently, but it was love from first sight. When I saw these beauties while browsing a Christmas book, I knew I had to learn how to make them. I found out that I would need special molds in order to attempt to make these cookies, and that’s when my search for information has began.
It turns out, these cookies came to us from Europe - Switzerland and Germany started making these about 400 year ago simply as a New Years postcard. The cookies were made in different sizes with different pictures, and people would exchange them when they would come for a visit. This makes such a special and a unique gift for any holiday. These cookies keep fresh for a long time - an astounding 6 months (if you can keep yourself from eating all of them in one sitting - yes, they’re that good!).  And people say that they even get better with age (like a good wine) because of the added spices. Currently we use vanilla extract, lemon, orange and even rose water, but the traditional Springerle cookie is made with anise.
I loved this story so I decided to try it myself. First I needed to buy the special molds, which wasn’t a simple task. The history of these molds is interesting as well - they were cut out from the pear tree, and there were special masters to carve them out. I found one company  House on the Hill  which has a great collection of these molds, but they don’t come cheap, so I only bought 2 so far. Of course, they are no longer made from the tree, but the pictures are the same as used 400 years ago :)

I hope you will fell in love with them as I did. Perfect gift for any Holiday.

Adapted from House on the Hill

These whisked-egg holiday cookies date back to at least the 1600’s and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!

Ingredients:

• 1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder, better to find baker’s ammonia
• 2 tablespoons milk
• 6 large eggs, room temperature
• 6 cups powdered sugar
• 1/2 cup unsalted butter, softened but not melted
• 1/2 teaspoon salt
• 1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
• 2 lb. box sifted cake flour (Swansdown or Softasilk), I use all-purpose flour, I like it better
• grated rind of orange or lemon – optional (enhances flavor of the traditional anise or the citrus flavors)
• more flour as needed

Tip: The original recipe calls for the addition of cake flour, but I used regular white flour. I think the picture is more clear with this flour and doesn’t “bubbles” while baking.

Directions:
Dissolve hartshorn in milk and set aside for about 30 minutes. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter.
Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired.
Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking.
Follow general directions from House on the Hill for imprinting and drying cookies.



Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of the cookie.
Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen (depending on the size of the cookie).



I made these cookie a few days ago, but we went on a little weekend getaway, so I’m only now sharing this recipe. Our trip was planned a few weeks ago, since we really wanted to see the beauty of autumn in the Pennsylvania mountains.
Imagine our surprise when we were awaken to a snow covered landscape our first day there. The kids were excitedly jumping and running around, and it was like we woke up in a wonderful Christmas fairytale.
This place turned out to be a historical landmark, over 200 years old and it was built on the mineral springs, and was recently renovated.
Enjoy my photo-reportage from our getaway.



From The History of Bedford Springs:

"Bedford Springs Resort is truly an American original. With its growing list of wealthy clientèle, it gained a reputation as a luxury destination and was proclaimed as the Most Popular Resort in the United States."



"The Native Americans first used the mineral springs for their curative properties, and in the late 1700's they shared the powers of the springs with a doctor named John Anderson. In 1796, Dr. Anderson purchased the 2,200-acre property on which the resort now stands. He built a home on the property and as word spread of these unique waters, visitors arrived from around the globe to experience them. He housed the guests in tents and offered custom prescriptions for guests based upon their needs."



We had our "Afternoon tea" of course :)



This trip inspired me bake more elegant desserts to reflect the spirit of the coming winter.