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Apple Bundt Cake
One of the best parts of apple picking is stopping by the market stand to take in the scent of freshly baked apple desserts. When I want to bring that scent and all those delicious flavors right into the kitchen, I whip up this apple Bundt cake. Made with apple butter and grated fresh apples, plus a pecan apple butter filling, this is my ultimate apple dessert recipe of the season. I love serving cakes that have their goodness laced throughout, as they stand on their own with minimal or no decoration. A Bundt pan takes things even further, as its ridges create a cake that looks just like an…
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Pumpkin and Flower Centerpiece
Now is the time of year when my garden blooms with the most beautiful autumn flowers, and the pumpkins at the market are irresistible, so I decided to turn gathered stems into this seasonal centerpiece. Overflowing with lavender, snapdragons, marigolds, chrysanthemums, and more, it’s lush enough to make a vibrant Thanksgiving centerpiece, particularly if made in multiples. As we head deeper into fall, my home will be filled with differently colored heirloom pumpkins, particularly those that tend toward blue and gray – though I also have my eyes on a gorgeous pinky-peach Galeux d’Eysines. Traditional varieties like the sugar pumpkin will certainly make their way into the mix as well…
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Roasted Honeynut Squash with Sage and Pepitas
Sweeter and tinier than the butternut variety, honeynut squash begins appearing at the market around late September. A petite winter squash with concentrated flavor, its natural sweetness turns more caramel and malt-like with the heat of the oven. For that reason, I roast it simply with olive oil, salt, and pepper. Additional flavor comes from crisp sage leaves, lightly toasted pepitas, and just a touch of maple added after the slices leave the oven. Where some squash benefits from roasting in a maple glaze, honeynut squash develops a rich flavor on its own. In this recipe, maple dressing is lightly brushed on to lend a different note of sweetness rather…
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Pear White Sangria
Sangria can be served long past summer’s end. With fresh pears available for months to come, this crisp and lightly sweet white sangria recipe is a batch drink to enjoy throughout the year. For now, the addition of elderflower liqueur brings out the most summery flavor of ripe pear slices. Once chillier days are upon us, it adds a bit of warmth to the crispness of pear. When making white sangria, I prefer to use sauvignon blanc, as it lends the herbaceous flavor that I love to each drink. Fruit and wine are a classic combination made even better with this additional note. I also skip the added sugar that…
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Overnight Quick Pickles with Ginger
A homemade touch makes a simple picnic or impromptu feast all the more tasty. Rather than reaching for a jar of pickles at the market, pick up some mini cucumbers and fresh ginger, then make your own quick pickles overnight in the refrigerator with the help of some pantry staples. The resultant flavor is fresh and vibrant, plus it doesn’t require any special canning equipment. Certainly you can allow these pickles to sit in the brine longer than overnight, but I love being able to make them one day and enjoy them the next. While I enjoy pickled vegetables, I have never had an interest in the canning process, and…
