Yup, it’s fall. I guess it’s officially been autumn for a few weeks, but the air is finally cooler. Which means what? Apple pies! Custard-style apple pies are my favorite. They are not so sweet, and have a creamier (not no sticky) flavor. This time I added some cranberry sauce (and yes, I was lazy and just bought store-bought — home made would have been so much better, but I still need to wait a few weeks for cranberries!) which added a tart little punch.
Next week is Diwali (Deepavali). I’m not Hindu (nor am I anything else), but in one description I’ve read, it described Diwali as a celebration of victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair. Those are ideals that I can get on-board with. One of the things that many of my Indian friends have done is have given sweets for Diwali, so I thought that I would try making some myself. I’ve never made this type of sweet before, and I know that it isn’t a very traditional recipe in any way, but they were easy to make and taste amazing. So Happy Diwali to one and all!
Today’s Soup of the Day: Creamy Sweet Potato Curry Bisque. I feel like I’m in a restaurant whenever someone says “Soup of the Day”. 🙂
It’s actually gotten cooler here in greater Boston, which is nice for mid-October. It’s been too warm for soup until now, but it’s supposed to be the start of Soup Season, right? At any rate, cool enough to make this sweet potato bisque. It’s a variation on my Roasted Butternut Curry Soup, which is one of my favorites. Worked just as well with sweet potatoes. The best part: it freezes really well, so double the recipe and you’ll have a freezer full to last you a while!
I’ve had company visiting for the weekend (which actually seems to often be the case!) so to make the “hey, sure, you can sleep in the spare bed” more like a bed and breakfast experience, I made some banana-bread like thing to snack on in the morning. I’m not sure if I should call this banana *bread* or *coffee cake* so I went with Bundt Cake, just because of the pan I used. Super light and fluffy; totally yummy.
The first time that I heard about apple butter, I was very confused. It’s a bit of a misnomer of course — there is no daily in this butter! In essence, it is just very concentrated apple sauce. Sort of a jam. Not even close to being a jelly. The nice thing: it works great as an addition to pies and makes a great filling for these bars. You can of course make it yourself, but it seems to be readily available in the shops these days too.