At A Slice Of Cherry Pie, Julia Parsons has been enjoying creating with candelight with a warming goulash for a warming early November night, spiced with the gentle heat of smoked paprika, plus some meringues for pudding. Then for a warm late November pudding, Julia made a delicious Orange and Stem Crumble, which is full of warming ginger (both as a spice and sweet stem ginger).
At Cannelle et Vanille, Aran Goyoaga made a colourful Creamy Potato and Celery Soup with Purple Potato Crisps, where the purple coloured crisps have a frightening purple colour. However, just look at the photos of amazing baking of cookies and meringues for Thanskgiving in mid November and Aran Pear, Apple and Fennel Salad with more Thanksgiving bakery. I like the delicate nuttiness of the Pistachio Sandies and like baklava imagine that pistachio biscuits would work really well.
At Chocolate & Zucchini, we have a healthy sounding recipe for a Multigrain Starter Bread, which really helpfully refers back to Clothilde Dusoulier’s earlier recipe for Sourdough Starter Baguettes that is one of those great recipes that are so simple that it seems obvious and natural immediately you have read it. Also, there is a reference to Bread cetera, the bread making blog by Steve B. In Mid November, Clothilde posted a really healthy sounding Walnut And Date Cookie Recipe that sound wholesome. While around Thanksgiving, there is a recipe for colourful Chunky Pumpkin Soup which sounds good; I must confess to generally not liking the sweetness and texture of pumpkin, however the addition of cumin and harissa may overcome that aversion for me.
Which neatly brings us on to Cooksister where Jeanne Horak-Druiff made a spicy Thai Spiced Roast Pumpkin Soup that might also satisfy my annual need for doing something useful and tasty with pumpkins, when you do not really like the texture or flavour of them in the first place. I think I would chose to substitute the coconut milk for milk as I find that coconut milk can also be too sweet and would need to experiment with the type of Thai curry paste used, i.e. red, green or yellow Thai curry. Then there is Jeanne simple (I like simple) Spicy Roasted Pumpkin Seed recipe that uses up the seeds that usually we just scoop out and throw onto the compost heap.
I tend to go for recipes and like bloggers that move with the seasons, obviously trying to take into account where they live, but normally quiche or salad recipes at -5C does little to appeal to me. However, David Lebovitz’s recipe for Brown Bread Ice Cream is an exception to that rule (that is the key thing about rules, especially your own, they can be broken at will), as I have always been intrigued as how to make bread ice cream and David mentioned Grape Nuts Ice Cream, for which there is a link to the Yankee Magazine. Now that is something that will be made next summer when the mercury rise to a sensible number. During Autumn this year, I faffed about trying to get an apple cake that really worked, something that would bring back memories of lazy Kaffee und Kuchen in München aeons ago when I did a German language course there in the mid 1980s. As usual, David bakes a much better cake than me and his recipe for French Apple Cake will be tried next autumn, or perhaps even earlier as I want to try and make the Bavarian classic Zwetschgen Dachi. Then I like the idea of the herby floral flavour of Baked Rosemary Apricot Bars.
Shuna Fish at eggbeater has been going through the trials and tribulations of being a chef and writes a heart felt Eminem style poem “for cooks only; an unapology” that expresses the pain in the soul that being a cook can cause, and I love the piece “Put some gratitude in your attitude” as I hate being treated like the dirt on the bottom of a shoe as if I should be grateful for the business and doing business with XYZ with almost never a thank you but many a moan or grumble over zip. Both blogs have put some light into what for me was a very low and hard November that tested my will to continue with Steenbergs.
Helen Best-Shaw at Fuss Free Flavours baked some gorgeous Soul Cakes for All Soul’s Day and mentions Sting playing at Durham cathedral accompanied by my favourite Northumbrian Pipes, a concert which I am sorry to have missed. Helen reviews the famous Meat Wagon run by Yianni in London and blogs that his burgers truly are delicious. I like the Chocolate & Ginger Cake With Brandy Cream, but would perhaps just serve with cream or ice cream being a non drinker.
While from Australia at Lemonpi, we have an intriguing Three Milk Cake and Peanut Butter Parfait With Brownie Salt, which also sounds weird and wonderful.
