Pumpkins and Pears
With fall here, I dug out my trusty recipes for these two totemic
symbols of autumn and realized one thing; it's high time I create
some new recipes! The Pumpkin Cake is perfect for those that like
to bake with no fuss -no mixers required. The Pear Compote can
be spooned over anything, even toast. (Try tripling the amount
of ginger and call it a chutney).
This week, I’ll be eating Tamale Pie. I love a one dish
meal that has everything - protein, vegetables and complex carbs,
the good kind. Of course, anything is good when its’ served
with beans and corn bread.
Pear Ginger Compote
I love to make just about anything with pears, especially
in the fall. A hint of ginger seems to bring out the best taste,
but it is easy to overpower the delicate flavor of a pear. The
small amount of corn starch added at the end thickens the compote
to a syrup-like consistency. Serve this with pancakes and French
toast, or simply spoon it over this months’ pumpkin cake.
Tamale Pie
This is a large recipe, easily feeding 6, or 8-10 with
side dishes. Perfect for a weekend supper with family or just
to have extra on hand. Feel free to adjust the heat level of
the sauces and spices to your taste.
Pumpkin Cake with Maple
Almond Glaze
Pumpkin seems to be on everyone’s’ mind this time
of year. You can whip this up in no time because it doesn’t
require mixers or any baking equipment. Super moist, not too sweet,
with a hint of maple and crunchy almonds on top. Yum.
Mix
it up with Mani by Mani Niall