i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
When we get deep into the fall and almost winter, I start dreaming about saury. It’s one of the fish that most symbolizes the Autumn, when it migrates outward into the ocean. In Asia, it’s a delicious treat, while in other parts of the world, …
I had some radishes left over from making the perilla kimchi and wanted to use it up before it went bad. Our whole family loves pickled radish, especially as a side dish. Traditionally, it’s said to improve digestion and clear your palate. Normally it’s done …
And the race to use up the pumpkin spiced puree is on. I thought, what’s the easiest way to use it up? Pumpkin pie has been done to death and quite honestly, it’s gotten to the point where I can’t tell the difference between that …
I always have Ahi tuna steaks in the deep freezer, for those days I just want sashimi/sushi but don’t have the desire to go out and buy it. The first time I saw the packages in Aldi, I did a double take and knew I …
Remember when I made the spiced pumpkin spread? Well, what I didn’t tell you was that I ended up making a huge batch of it–about half a gallon to be exact. Who knew one pumpkin could produce so much?
Anyway, it’s been a race to use it up (so there’ll probably be pumpkin cheesecake, pumpkin pie, pumpkin cocktails coming along shortly) but I happened to be on Twitter and someone posted a recipe for no churn pumpkin pie ice cream. I had to tweak it slightly because the pumpkin spread is already extremely sweet.
I’m not a big ice cream eater (lactose intolerant here. I have no tolerance for lactose, apparently) but the rest of my family LOVES ice cream in any way, shape, and form. I myself like a small bite of it after dinner, just something sweet to cleanse the palate (consequences be damned.)
I knew it was going to be a cold day when I woke up this morning and I was buried under blankets I didn’t want to come out of. When I stuck my toe out to test the air, I could tell that my wood …
This recipe is always a hit as a side dish during any event or party–it’s tasty in its fresh simplicity. It uses copious amounts of mint (spearmint or peppermint), which is just as well because they can get invasive if not controlled. I usually make …
We carved up the pumpkins today just in time for Halloween, and that meant a lot of pumpkin innards. I don’t really like throwing away perfectly edible ingredients and I just so happened to have seen a recipe for pumpkin spice. Now, I’m not big on pumpkin spice flavored things at all, I like pumpkin pie once in a while but the whole craze for it during the fall gets a little insane. But my husband likes it and often orders it at Dunkin’ Donuts so there is at least one person in my house who will eat it.
It’s also a great ingredient to keep on hand in making muffins and cookies and cake and frosting and pancakes and waffles… alcohol–really anything that you can imagine pumpkin flavored, this spiced pumpkin spread has a place. I added two ingredients to this which I think makes it taste much better–salted butter for a slight savory depth, and a drop of vanilla extract for some fruitiness. My husband, upon tasting it, proclaimed it amazing and immediately ferreted some into his cup.
Recipe
1. Separate the seeds from the innards and save seeds for roasted pumpkin seeds. Place all the ingredients in a food processor and puree until smooth.
2. Pour the puree into a saucepan and heat on low, covered for about half an hour, until the sugar has caramelized and it takes on a syrupy quality. Place into mason jars and go through the canning process if you wish to keep it until next year.
My husband likes bacon, I don’t, but sometimes he’ll buy a pack and beg me to make it for him. I’ll put bacon slices in the roasting pan and crisp it up that way (nice and even), and while he munches on his favorite cured …