Here’s another apple recipe! This one to keep those apples “long term” (depends on how quickly you go through the jar of jam!) and still as delicious! Apple cider, warm mulling spices and chunks of Crispin apples all mixed together. This jam tastes sort of like a really intense apple pie filling. Delicious on toast or even mixed into yogurt. A spoonful of autumn!
Weekly sourdough experiment, this time a Toasted Sesame and Sunflower Seed Sourdough Bread. Instead of a glug of olive oil (which I usually add for richness), I added a bit of toasted sesame oil and wow, what a difference. And I mixed in whole wheat with the sesame seeds. Earthy, toasty, very rustic. This will make a nice grilled cheese panini, I think, with some pesto and raclette cheese. Also, got a new Le Creuset the other day and it is the perfect loaf size, even though it isn’t an oval and oval Le Creuset Dutch ovens are the best!
I made this absolutely fantastic soup the other day: I roasted a Kuri squash (sort of like a small pumpkin) and made a bisque with some other aromatics (onions, carrots and peppers) and lot and lots of curry. Its delicious and I’m seriously contemplating making another batch with my leftover squash (I bought a whole bunch and I still have two left). The one thing though, is that single color soups don’t photograph well, so the pictures aren’t all that great. Just pretend you have a whiff of the curry and that makes up for the photo. I need a scratch-and-sniff website.
Definitely getting to be autumn here in New England. And given that I went apple picking on the weekend, I was inspired to make something “apple-ish” today. These Oatmeal cookies include King Arthur Baking apple cinnamon jammie bits and toffee chips too and are a delightful little “florentine-style” (i.e. thin and crispy) oatmeal cookie. Perfect with tea in the afternoon and *may* even be healthy enough to sneak in as a breakfast cookie. Yummy. Welcome autumn!
Starting off October right with this autumn-inspired breakfast treat: Sourdough Hazelnut Swirls aka Filbert and Alice’s Nußschnecken. Sourdough (although you could also make this with a yeast brioche dough) and a caramelly-nutty (hazelnuts, but you could also use walnuts) filling. Not too sweet, a little bit of honey inspired. Delicious straight out of the oven. These are definitely on repeat!