At our house, the Thanksgiving “pre-feast” is almost as traditional as the feast itself. Even in this weird pandemic year, which finds us home alone for Turkey Day, we will have an eclectic spread of snacks and finger foods that will serve as sustenance until dinner.
We always have deviled eggs in the mix; they are a perfect little bite, savory and delicious, and packing enough protein to fill our bellies in a healthy way rather than just scarfing on carbs. As I mentioned back in the spring when I shared an egg-stravaganza, deviled eggs are a blank canvas for any flavor that strikes your fancy. This time, it’s the savory side of pumpkin, highlighted with a little garlic and ground chipotle powder.
By the way, this recipe would also work great with equal substitution of pureed sweet potato, if you prefer.
The pumpkin and chipotle flavors are a savory surprise with these deviled eggs.
Ingredients
6 hard-boiled eggs
3 Tbsp. pure pumpkin puree (not pie filling)
2 Tbsp. canola mayonnaise
1/4 tsp. ground chipotle powder
Sprinkle of garlic powder
Kosher sea salt and freshly ground black pepper
Instructions
The pictures tell the story, but you’ll also find written steps below, and a link for a downloadable PDF for your recipe files.
I place my peeled hard-boiled eggs into a low, flat Pyrex dish with a snug cover. When I slice them in half, they are flat on both sides. No sliding around on the plate!
Add the pumpkin, mayo and spices to the cooked egg yolks, and then blend until smooth and uniform.
Place a zip-top bag inside a drinking glass for a quick piping bag that makes filling the eggs a snap.
Snip a small corner of the bag to create an easy, disposable piping bag.
Squeeze the bag evenly while filling the cavities of the egg whites.
I love the rich autumn-like color the pumpkin lends to the deviled egg filling.
Cut hard-boiled eggs in half lengthwise and drop the yolks into a small bowl (I used the small bowl of my food processor, but this is not essential).
Add pumpkin puree, mayonnaise and spices to the cooked yolks.
Process or mash together until the mixture is completely uniform. Add another small spoonful of mayonnaise if needed for creamy consistency.
Fill the cavities of the egg whites with the yolk mixture. You can spoon this in for a quick finish, or take a simple shortcut for a more polished presentation by using a small zip top bag with a snipped corner.
In my book, the only thing better than autumn is a trip to the beach during autumn. My husband, Les, and I turned fantasy to reality last week, with a long overdue getaway to the North Carolina coast. Our trip was a make-good of sorts, given that our plans to go last year were totally thwarted by a snarky storm named Hurricane Dorian, which showed up just in time to force evacuation.
Being at the beach in October is the best of everything—clear skies, warm water, small crowds—and our weather was spectacular for the five days we spent there. One of the first things we did, of course, was map out a plan for snacks and drinks. I knew that Les would enjoy fruity, tropical drinks, and I planned to make autumn-spiced sangria for myself. What I didn’t expect was discovering a way to merge the two. Lo and behold, with some creative blending that’s exactly what happened with this sangria, and we both loved it.
The tropical notes came from fruit juices (pineapple and mango), plus this dandy summer edition Captain Morgan rum, which tastes like a creamsicle dipped in rum. And I had made a simple syrup using autumn spice herbal tea bags, which infused the whole blend with aromatic cinnamon, ginger, cardamom and vanilla. The resulting sangria was all at once fruity, spicy, tropical, sweet and totally refreshing. We were dipping our toes into the waters of the cooler season, but hanging onto summer for dear life!
Yes, it really was this perfect.
I’m sneaking this sangria into my series of Halloween-inspired cocktails, even though it technically doesn’t have a darn thing to do with the occasion. But it scared away all of our stress and exhaustion, so there’s that. Maybe you could think of it as the drink version of that one trick-or-treater who always shows up on your doorstep without a costume. Just go with it. 😀
Ingredients
We liked this sangria so much, I made another batch when we got home from the beach!
1/2 bottle fruity Spanish red wine (I used a tempranillo blend)
4 oz. Captain Morgan Caribbean rum (orange and vanilla twist flavor)
4 oz. autumn spice simple syrup* (1:1 sugar-water blend, steeped with 4 tea bags)
4 oz. pineapple juice
4 oz. mango juice
1/2 navel orange, cleaned and thinly sliced
1/2 Meyer lemon, cleaned and thinly sliced
1/2 lime, cleaned and thinly sliced
Club soda or flavored seltzer (optional, poured on top at serving)
*Notes
I made a batch of the spiced simple syrup ahead of our trip. We also used it to add pizazz to a bourbon old fashioned, which was pretty awesome, too. Heat 1/2 cup water in a small saucepan to the boiling point. Turn off heat and steep the “Fireside Vanilla Spice” herbal tea bags for about 15 minutes. Remove the tea bags, heat to low boil again and add 1/2 cup sugar. Stir until dissolved, then cool completely and store in a covered jar in the fridge up to one month.
Instructions
Just so much color here.
Not much to explain really.
Perfect for sipping while watching beach dogs and pelicans.
Add fruit slices to a pitcher or large bottle, then add wine, rum, syrup and juices. Stir to combine. Steep several hours or overnight to blend. Serve over ice. Top with additional rum float if desired. Enjoy it with someone you love, preferably while watching the ocean.
The arrival of fall gives me all kinds of warm fuzzies, not the least of which are the comfort foods I’ve been sharing for the past month. But there’s another thing I look forward to beginning in September each year, and that is the return of the Pumking. Thank goodness this seasonal brew will be around another month or so, because I do love it.
This pumpkin and spiced imperial ale has become, for me, synonymous with autumn. My first experience of it was nearly a decade ago, much sooner than it showed up in the cold beer aisle or on local tap menus. The brew is crafted in small batches by Southern Tier Brewing Company in Lakewood, New York. This is my old stomping ground, and though my visits to the area are few and far between these days, I have a deep sense of loyalty to certain businesses there, just as I have passion for “supporting local” in my current home of North Carolina.
I had occasion to visit Southern Tier’s flagship tasting room seven years ago, when I made the trek “home” for a family member’s memorial service. My beer connoisseur cousin and his wife were also in town, and our meeting place was Southern Tier. As with most local breweries, the tap offerings far exceeded the variety available for commercial distribution, and Southern Tier had some great seasonals, but we were all in love with the Pumking. The beer has an almost creamy texture, with warm spices, pumpkin (of course), and hints of caramel and vanilla, but without tasting too sweet.
The Pumking family also includes Warlock, a stout with the same great pumpkin and spice flavors. It’s a little sweeter and heavier, but would also be terrific in a chili!
I will enjoy drinking it for its own sake, but I also plan to use it in other recipes, including bread—and you can bet I’ll find a way to slip it into an ice cream, too! To get things started, I’ve whipped up a fall-inspired chili that makes the most of savory roasted sweet potatoes and canned black beans, plus green chiles and fire roasted corn. Did I mention that it’s also vegan-friendly? Serve it up with your favorite cornbread and another bottle of Pumking—oh my, that’s tasty!
Pumking Black Bean Chili ingredients
1 lb. sweet potato, peeled and cut into chunks
1 medium onion, chopped
4 cloves garlic
1 can black beans, drained and rinsed
28 oz. can peeled tomatoes in puree (I used Cento brand)
1 small can green chiles, diced
1 cup fire roasted frozen corn
1/2 cup cooked wheat berries* (optional, see notes)
Half bottle Pumking imperial ale (enjoy the other half while you cook)
Chili spices* – chipotle powder, sweet Spanish paprika, cinnamon, smoked black pepper, cumin
*Notes
Wheat berries are the dried whole grain of wheat, and they add terrific texture and fiber to this chili. You can read more about them in my summer post for Healthy Wheat Berry Salad. If you cannot find wheat berries in your favorite food store, it’s fine to omit them. The other ingredients will provide plenty of body for the chili.
Combine your preferred spices into a bowl. Use whatever chili seasonings you like. If you aren’t sure how much to use of each, may I suggest: 1 tsp. chipotle powder, 1 tsp. sweet Spanish paprika, 1 tsp. kosher salt, 1/2 tsp. ground cumin, 1/2 tsp. smoked black pepper, 1/4 tsp. ground cinnamon.
Let’s make it!
Follow along with these slides, or scroll to the bottom of the post for a PDF version of the recipe you can download and print. Enjoy!
Wheat berries are easy to cook. Use at least 2:1 ratio of water (more is better and you can drain off the excess). Bring to a boil, then reduce heat and simmer about an hour.
The wheat berries are so plump and chewy when they’re finished. I love the texture and whole grain nutrients they add to a chili.
Preheat oven to 400° F, and line a large cookie sheet with parchment or foil. Toss sweet potato chunks with a drizzle of olive oil.
Season with salt, pepper and a few sprinkles of your chili spice blend to coat.
Roast sweet potatoes for about 30 minutes, until they can be pierced with a fork.
In a heavy-bottomed pot over medium heat, sauté onions in olive oil until soft and translucent. Add most of remaining spice blend (reserve a little for adjustment later).
Add green chiles, and cook until mixture is fragrant.
Something about the warm autumn spices, combined with the green chiles and onions…so yum!
Pour in Pumking (or other pumpkin ale) and simmer until foam settles down.
Add tomatoes, breaking them up into smaller pieces, then simmer until slightly reduced.
The sweet potatoes have a few roasted edges, but they were very soft. In hindsight, I definitely should have spread them onto a larger sheet pan.
Blend in the beans, corn and wheat berries. Taste and adjust for seasoning, and then simmer on low until ready to enjoy.
If I took all the sweet, warm, comforting flavors of the fall season and combined them into a single weekend breakfast, what would it look like?
Pumpkin, maple, cinnamon, apples, pecans…it was a chorus of autumn voices singing across this plate!
Yes, I believe it would look a lot like this pumpkin challah French toast, stuffed with a cinnamon-y sweet and creamy maple-mascarpone filling and topped with a warm apple and pecan relish. I couldn’t resist throwing this over the top, given the surprise outcome of the sourdough pumpkin challah I made last week. The maple spice swirl inside the braided round loaf inspired me to repeat those flavors in a “go big or go home” recipe. The result is this French toast—with a luxurious, custard-like center, spiked with maple and spice and everything nice, and topped with a fresh apple and toasted pecan relish for a contrasting texture and bite.
Is it decadent? You bet. Sweet? You cannot imagine. And the only way to bring harmony to such a sweet and creamy brunch item is to serve it with a fall-inspired cranberry-cider mimosa. The prosecco bubbles, plus the tart and tangy flavor of the cranberry are welcome relief to so much richness.
Welcome back, Autumn! We’re so glad you’re here. 🙂
I’ll describe how I made this, but of course, I already had the sourdough pumpkin challah, which is not easy to find. If you enjoy baking bread, you might consider making your own. Or, to replicate the big autumn flavors in this dish, I’ll offer suggestions that allow you to use a regular challah or brioche, either of which should be much easier to get your hands on from the bakery department of your supermarket. My posts are meant to inspire, and however that happens at your house, enjoy!
Ingredients
4 large slices challah or brioche, slightly stale* (see notes)
3 oz. mascarpone*
2 Tbsp. maple cream*
1/4 tsp. cinnamon
3 eggs
2/3 cup whole milk* (see notes for pumpkin adjustment)
1/2 tsp. vanilla extract
pinch of kosher salt
*Notes
Challah and brioche are similar “eggy” breads—each has a light and delicate crumb, and both are perfectly suited for French toast, including this recipe. The primary difference is that brioche is made with butter and challah (being a popular Jewish bread) is frequently made with oil. Leave the slices unwrapped overnight, as the stale texture will force them to better absorb the egg mixture.
Mascarpone is an Italian-style cream cheese, but a bit richer and denser. I buy it in small tubs at Trader Joe’s. Regular cream cheese would also work fine in this recipe.
Maple cream—oh, sweet wonderful maple cream! This delightful confection is pure maple, but in a different form from syrup. It’s made by heating the syrup then whipping until it’s a spreadable texture, similar to peanut butter. It is positively decadent. If you cannot find it, substitute about 1 tablespoon maple syrup.
If using regular bakery challah or brioche, reduce milk to 1/2 cup and add 1/4 cup pure pumpkin puree to the egg mixture before soaking.
Instructions (a.k.a. “feast your eyes”)
A generous smear of this maple-mascarpone filling added to the inside of our stuffed French toast.
I went back and added extra maple-mascarpone mixture. Who cares if it oozes out of the sandwich? ❤
My round challah made huge slices, so I used my 9×13 glass casserole to give them some soaking space.
I’d like to point out there was no re-touching of color. It really was this incredible golden-orange hue!
For serving, we mixed a tablespoon of maple syrup into the leftover maple-mascarpone and swooshed it onto the plates. No wasting that!
Using a handheld mixer, whip together the mascarpone, maple cream and cinnamon until smooth and spreadable.
Spread maple-mascarpone mixture onto two slices of the challah or brioche, then top with remaining pieces to make two “sandwiches.”
Whisk together eggs, milk, pumpkin (if using), vanilla and salt. Pour some of the mixture into a flat glass baking dish and place the filled sandwiches in the egg mixture. Drizzle the remaining mixture over the sandwiches and turn several times for about 20 minutes until most of the mixture has been absorbed.
Heat a skillet or griddle over medium-low heat. When it’s evenly heated, place sandwiches on the griddle and cook until the underside is golden brown. Turn sandwiches over, taking care not to allow the top piece to slip off. Cook until the second side is golden brown.
Serve warm with maple syrup, or go crazy and make the warm apple-pecan relish (below).
For warm apple relish topping:
To this point, pumpkin has enjoyed all the attention in my autumn-inspired brunch. But apples have equal star power this time of year, and this is their cue to step in and share the spotlight. This chunky topping provided textural contrast and flavor to the soft and creamy french toast.
1 medium firm apple, chopped into bite-sized pieces
1 tsp. fresh lemon juice (to prevent browning)
2 Tbsp. chopped toasted pecans
1 Tbsp. maple sugar (or syrup)
1/4 tsp. pumpkin pie spice or cinnamon
Squeeze lemon juice over apple pieces in a small microwave-safe bowl and stir to toss. Microwave for 30 seconds, just long enough to warm and slightly soften the apple bits. Stir in pecans, maple sugar (or syrup) and spice.
For the cran-cider mimosa
This brunch cocktail was exactly what we needed to slice through all the sweet, rich flavors of the French toast. If you prefer, you could easily adapt this to non-alcoholic by substituting selzter or ginger ale for the prosecco. My suggested amounts are for one cocktail.
2 oz. chilled apple cider (I used spiced cider from Trader Joe’s)
2 oz. chilled cranberry juice cocktail
2 oz. chilled prosecco or other bubbly (champagne, seltzer, ginger ale)
Layer ingredients in a champagne flute just before serving the French toast.
We are a few days into the Jewish New Year, and I’m taking a new approach to roasting an heirloom chicken in my favorite blend of flavors—honey, garlic and rosemary. Honey is a big deal during Rosh Hashanah, as it represents the hope for a sweet new year. Any kind of honey is appropriate, but I am fond of a local unfiltered sourwood honey, and I just picked up a new jar a few weeks ago. Despite its name, it is sweet with a rich and earthy flavor, and it is strong enough to stand up to the plentiful garlic and aromatic rosemary.
For a special occasion such as Rosh Hashanah, I didn’t want to go too casual with beer, so for this recipe, I’ve emptied the beer from the can and filled it with white wine. Oh, and to shake things up a bit, we’re also roasting this wine-filled, beer-can chicken in the oven—not on the grill. The liquid inside the beer can contributes to the juiciest, most tender chicken, and this effort did not disappoint.
This heirloom chicken smelled sooo good as it roasted, and because it involves more love and care, plus a few hours, it qualifies for Sunday Supper status. Alongside this mouthwatering chicken, we plated some of Les’s garlic-parm mashed potatoes (which are pretty amazing, even as leftovers) and fresh Brussels sprouts, roasted with sliced shallots and tossed in a glaze of lemon-infused olive oil and pomegranate-flavored balsamic. Pomegranate, like honey, is also symbolic at Rosh Hashanah, and the hope is that our blessings in the new year will be as numerous as the arils (seeds) in the pomegranate. We are hoping that for you as well. 🙂
The lemon oil and pomegranate balsamic was a great combination for Rosh Hashanah. This recipe would also be terrific at Thanksgiving.
Ingredients
3 cloves garlic, minced
1 Tbsp. fresh rosemary leaves, finely chopped
2 Tbsp. honey* (see notes)
Juice of 1/2 lemon
2 Tbsp. dry white wine*
1/4 cup extra virgin olive oil
1 tsp. kosher salt
Freshly ground black pepper
4 pound heirloom chicken*
For the beer can:
3 additional cloves garlic, crushed
1 sprig fresh rosemary
3/4 cup dry white wine
*Notes
Any flavor of honey will work, but I’ve used sourwood honey, which is a liquid form of honey. Solid or crystallized honeys are not recommended here.
“Dry” wine means wine that is not sweet, but it can still be confusing to know which kind of wine will work best for a recipe. Aim for a “neutral” flavor of white wine, such as pinot grigio, rather than an oaky wine as Chardonnay. I used a white blend of chenin blanc and viognier, which has a soft and delicate floral essence, and it worked out great.
An “heirloom” chicken is a specialty item, usually an older or heritage breed of chicken, and raised in an ethical manner. Birds raised this way will be more expensive, but well worth it. My chicken also happened to be quite large—it weighed in at a little over 4.5 pounds!
This may have been the largest chicken I’ve ever roasted.
Instructions
Don’t miss an opportunity to flavor the bird underneath the skin!
The remainder of the marinade was poured over the bird, which I turned several times over the 30 minute rest.
We drank the beer (from one of our favorite local craft joints) and filled the can halfway with white wine. I also dropped in a few garlic cloves and a whole sprig of rosemary.
You can find the can support in the grilling accessories section. It provides better stability so the chicken doesn’t topple.
It takes some coordination to position the bird so that the can fits inside the cavity. Thank goodness Les was taking the pictures!
It almost seemed that I was anointing the bird with the olive oil and honey marinade. I gave it one last bath before roasting.
We used the convection roast setting, and the back of the bird had the best crispy skin. Note to self: next time, turn the bird around! 🙂
OK, now you’re just showing off.
To be sure the bird is done to perfection, check the internal temperature with a meat thermometer in the thickest part of the thigh. 165° F (74° C) is your target.
My husband can carve up a bird like nobody’s business. He starts by cutting off the legs with kitchen shears, then uses a carving knife to finish the job.
Combine all marinade ingredients in a large bowl and whisk until smooth.
Pat chicken dry with paper towels and season all over with kosher salt and black pepper. Place the chicken in the bowl with the marinade and turn several times to evenly coat the bird. Allow chicken to rest 30 minutes.
Remove all oven racks, except for the lowest. Preheat the oven to 450° F. Note in step 6 that this is not the final roasting temperature, just the beginning.
Empty the beer can (don’t worry—I poured it into a frosty pint glass for my sous chef-husband), and replace it with the wine, crushed garlic and rosemary sprig.
Center the beer can on a rimmed baking sheet (we used the base part of our broiler pan). Carefully place the chicken over top of the can, so that it is nearly fully inside the bird. The wine and aromatics will season the bird from the inside and will keep the chicken moist. Pour remaining marinade all over the bird.
Cover the top of the chicken loosely with a piece of foil, to protect it from burning in the oven. Transfer the chicken on the baking sheet to the lower rack of the oven.
Roast for only 10 minutes at 450°, then reduce oven temperature to 325° and roast about one hour, or until juices run clear when a thigh is pierced with the tip of a knife. The time may vary based on the chicken’s weight. For best results, use a thermometer to confirm the temperature in the thickest part of the thigh is 165° F.
Remove chicken and rest for 15 minutes.
Return oven temperature to 400° F, and roast the Brussels sprouts.
Just hanging out while the brussels sprouts get their roast on.
Ingredients for Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved lengthwise
Drizzle of extra virgin olive oil
Salt and pepper
1 shallot, sliced
4 tsp. lemon-infused olive oil (or regular oil + juice of 1/2 lemon)
4 tsp. pomegranate-flavored balsamic vinegar
Look at the caramelization on those brussels sprouts! The balsamic-oil dressing was tossed on them only for the last few minutes of roasting.
Instructions
Spread sprouts onto a parchment-lined baking sheet and drizzle with olive oil and season with salt and pepper. Toss to coat, and arrange sprouts, cut-side down.
Roast for 15 minutes. Whisk together the infused oil and flavored vinegar. Scatter the sliced shallots onto the roasted Brussels sprouts, and then toss the vegetables with the oil-vinegar blend. Roast an additional 5 minutes, then remove and serve.
Comfort du Jour 