thanksgiving

Happy Thanksgiving!

busy, busy, busy

So many little projects going on around here lately.
I've had little to no time to spend puttering in the kitchen. Meals are eaten amid balls of yarn and boxes of t-pins (very carefully). Seeding a pomegranate the other morning was a small accomplishment, but little else has been fussed over - quick (and healthy) meals don't seem to be my specialty. So, what do you eat when your kitchen time is limited? I'd love to know, as this is just the beginning of a most busy time of year...

mmmmm.

Dinner with Julie's Pumpkin Stout Gingerbread

Greedily plucked from this interview weeks ago and currently being devoured with HUGE satisfaction before a quick trip into the mountains.

It is most highly recommended.

slightly smokey, slightly sweet

Last night I was thinking about lapsang souchong. It's not a tea I particularly like; it's more a tea I particularly dislike. Yet I have a tiny tin of it in the tea cabinet because I just know it must have a good use, that maybe if I try hard enough, I might just convince myself that I actually like it... All it would take is one recipe.
I don't know if this is the one; I can't decide. Tea-soaked figs, walnuts, honey - a little bit sweet, a little bit smokey - it sounds right, but...
Oh - butter and honey! That's the ticket...


Slightly Smokey, Slightly Sweet Fig and Walnut Bread

Ingredients:

1 tsp. lapsang souchong tea leaves
1 Cup boiling water
3/4 Cup dried black mission figs, chopped
2 Cups white whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 Tb. buttermilk powder
1/4 Cup honey
3 Tb. sweet almond oil
1 large egg, lightly beaten
scant 1/2 Cup broken walnut pieces
butter or oil for greasing the pan

Preheat oven to 350 degrees. Lightly butter or oil a loaf pan and set aside.

Pour boiling water over the tea leaves and steep for 5 minutes. Strain out the leaves and pour the tea over the chopped figs. Steep the figs in the tea for 10 minutes; remove the figs and set aside, reserving the tea.

In a large bowl, combine the flour, baking powder, baking soda, salt, and buttermilk powder. Set aside.

In a small bowl, beat together the honey, almond oil, egg, and reserved tea. Make a well in the center of the dry ingredients and add the honey-tea mixture. Stir until just combined and fold in the reserved soaked figs and the broken walnut pieces.

Spoon the batter into a greased loaf pan and bake in the oven for 45 minutes, or until golden and a wooden skewer inserted in the center comes out clean. Cool in pan on a rack for 5 minutes, then turn out and cool a bit more on the rack.

Slice and serve warm with a bit of butter and a drizzle of honey.

saucy

In all honesty, I've not felt terribly inspired in the kitchen recently. Is it noticeable? The light is fading so much earlier these days, the night is quickly turning from chilly to cold and everything seems to slow down with these changes. Shifting into colder days, my energy has begun to ebb with the sunlight as I adjust to the rythym of late autumn and onset of winter. No bad thing - just a temporary lull.
And in these still evenings, tucking under a quilt on the sofa has become quite appealing. As have homey, simple things (simple is the key) like slow-cooked soups and simmering applesauce.
A strong cup of chamomile tea, a drizzle of honey and a few straggling apples don't ask for much from the cook.
No recipe to follow - just a little peeling and chopping and then off to the pot to perfume the house and simmer into a sauce.
Plenty of time to curl on the couch...