Pumpkin Spice Latté

I don't know how many hundreds or even thousands of miles we are away from the nearest coffee establishment that would serve up these sorts of drinks, but what fall season would be complete without a pumpkin spice latte? Not wanting to find out, I discovered this recipe and it has quickly become a fall family favorite. However, since we are an ocean away from the land of canned pumpkin, we have indeed been using pumpkin that was grown in an actual patch. This makes this drink all the more satisfying.

FOR THE PUMPKIN SPICE MIXTURE:
1 can (15 Oz. Can) Pumpkin Purée (or a chunk of actual pumpkin, cooked and puréed)
2 cups Whole Milk
½ cups Sweetened, Condensed Milk
⅓ cups Brown Sugar
2 Tablespoons Pure Vanilla Extract
1 Tablespoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground Dried Ginger
½ teaspoons Ground Cloves
¼ teaspoons Allspice

TO ASSEMBLE THE PUMPKIN SPICE LATTE:
1 cup Strong Brewed Coffee
1/4 cup hot frothed milk

Slightly Sweetened Whipped Cream
Cinnamon

For the pumpkin spice mixture:
In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds.

Yield: enough pumpkin spice mixture for 7 or 8 homemade lattes.

To make a pumpkin spice latte:
Pour 1/2 cup (more or less, depending on your preference) of the pumpkin spice mixture into a large mug. Microwave for about 20 seconds, then add 1 cup of hot strong brewed coffee and stir. Top with a nice lofty pile of sweetened whipped cream. Sprinkle lightly with cinnamon.

Pour the remaining pumpkin spice mixture into a quart jar or similar sized container and top with a lid. Store in the refrigerator. When ready to make another drink, shake the jar well and repeat the assembly of the pumpkin spice latte. The pumpkin spice mixture will keep well for up to 1 week in the refrigerator.

Amazing Blueberry Muffins

I made these the other day with our chef in training.  Mom was delighted with the results and asked that I post them here. Really this is a superb recipe.

INGREDIENTS:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.


Thanks allrecipes !

Creamy Carrot-Dill Soup

We all loved this creamy soup which comes from Only in California, a cookbook which Rachel gave to me on her very first visit to our home.  Even those who don't especially appreciate cooked carrots, really liked it.  Decorate the top with a drizzle of cream or plain yoghourt and a sprig of dill.

2 tablespoons butter

1 cup chopped onion

5 cups sliced carrots (1 1/2 pounds)

1/2 teaspoon salt

pepper to taste

4 cups chicken broth

1/4 cup ricotta cheese

2 tablespoons port wine

2 tablespoons fresh dill or 1 tablespoon dry dill

1.  Melt butter in saucepan and add onions; cook until soft

2.  Add carrots, salt and pepper and chicken broth.  Cook over low heat 30 minutes, or until carrots are tender.

3.  Puree in food processor until smooth.  Add ricotta and blend until smooth.  Put back in saucepan and heat.  Add wine and dill.  Yield:  4 to 6 servings

Pumpkin Cinnamon Streusel Pancakes

Originally I got this recipe from Two Peas and Their Pod but quickly adapted it to fit our desire for a comfort breakfast food with less sweetness.






Pumpkin Cinnamon Streusel Pancakes
Have I mention I have a thing for pumpkin?

Ingredients:

For the cinnamon streusel:
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup pumpkin
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

3. In a blender, blend together milk, egg, pumpkin, canola oil, and vanilla extract. Add dry ingredients to the wet mixture and blend until combined.

4. Heat a griddle or pan to medium low. Coat with batter spray. Drop 1/4 cup of batter onto heated skillet. Add 1 tablespoons of the cinnamon streusel on one of two pancakes. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

5. Serve pancakes warm with maple syrup and butter.

Potato Leek Soup

Potato Leek Soup

This was a big hit with every member of the family.  A rich way to enjoy these two subtle vegetables.

Ingredients

• 1 large or 2 small leeks, about 1 pound
• 2 bay leaves
• 20 black peppercorns
• 4 sprigs fresh thyme
• 2 tablespoons butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock
• 1 to 1 1/4 pounds russet potatoes, diced
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper
• 1/2 to 3/4 cup creme fraiche or heavy cream
• 2 tablespoons snipped chives

Directions

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Recipe courtesy Emeril Lagasse, 2003

Boys will be boys!

Ah, Marc and David reliving childhood glory days!

Tiramisu

Tiramisu

Tiramisu is one of those desserts that I have always wanted to know how to make. This summer provided the perfect opportunity as I had a receptive (and captive) audience for my experimentations. This version is the third one I tried, and it is a combination of two different recipes (many thanks to Cecile Oddou). I think this version has the ideal ladyfinger and cream textures.

4 egg yolks
1/4 cup sugar
1 packet of vanilla sugar
1/4 marsala/madera/amaretto (optional)
500g of mascarpone cheese
1 cup of heavy cream
2 cups of strong coffee
ladyfinger cookies
cocoa powder for dusting

Time: 30 min prep, 4-8 hours chill

• Set out mascarpone cheese to come to room temperature, about an hour before assembly.
• Whisk eggs yolks and sugars together in a metal bowl until well blended.
• Set bowl over double boiler with water gently boiling, whisk in wine gradually. Continue to whisk until mixture thickens, about 5 minutes.
• Remove custard from heat and cool. Sit bowl in cold water to quicken cooling.
• While custard cools, beat heavy cream until soft peaks form.
• Whisk mascarpone in a large bowl until smooth.
• Pour cooled custard over mascarpone and whisk until blended.
• Add whipped cream over the mascarpone custard mix.
• Fold gently to incorporate. Does not need to be completely mixed.
• Submerge cookie half way into coffee. Hold until liquid starts to soften the cookie at the midway point. Allow access coffee to dribble out and then place cookie in container.
• After completing the first layer of cookies, layer half of the creamy mixture.
• Repeat another layer of coffee-infused cookies and then the other half of the cream. Cover will plastic wrap and chill.
• Chill for at least 4-8 hours. Ideally, prepare the morning of to serve in the evening.
• Sift cocoa powder over the top of the tiramisu before serving.

Le Gratin Dauphinois d’Alice

Le Gratin Dauphinois d’Alice (3-4 p)
This dish is not anything like scalloped potatoes or a casserole 

2-3 large new potatoes
1/2 cup whole cream
salt
1/4 (roughly) cup water
pepper
1 t. olive oil
1 cup grated Swiss cheese
herb de Provence (or thyme)
nutmeg
garlic
small bits of cut ham or bacon added to each layer if desired
onions are also optional

1) Preheat oven to 375F. Slice the potatoes a 1/4 inch thick.

2) Spread olive oil over bottom of baking dish. Spread cut potatoes over bottom of baking dish evenly, do not overlap. Sprinkle over them the salt, pepper, cheese, herb de Provence and nutmeg. Repeat for 2 to 3 more layers.

3) Spread on the rest of the cheese. In a corner of the pan pour in the water so that it comes up about a 1/4 of an inch.  Then carefully add cream over potatoes.

4) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the potatoes are tender, the cream is absorbed, and the top is a golden brown.

Carottes à la Bourguignonne

Carottes à la Bourguignonne

Found this recipe in one of mom's French cookbook and it was an instant hit!  

18 small carrots or cut up in batons larger ones 

2 onions

30g (2T) of butter

1 T flour

25 cl (a little less than a cup) of beef broth  

1. Clean carrots and leave whole (if using small ones) or cut larger ones into batons 
2. Cut onions finely.  Saute in a pan with butter
3. In a plastic bag put the carrots and then sprinkle with flour.  Shake to cover.  Add them to the pan with the onions and let them saute until the carrots begin to brown.  
4. Pour broth over carrots and cover for 30 minutes (if using smaller whole carrots), 20 mins (if you have tender ones) or less than 15 minutes if using cut up ones.