It’s hard to think of Thanksgiving without pumpkin. Most pumpkins are harvested between late August and the end of October. This makes them a plentiful and inexpensive ingredient at that time. For us in Canada, Thanksgiving is celebrated in October, so pumpkins are naturally associated with the festive fall feast in some way or another.
Pumpkin cornbread paired with garlic-herb maple syrup evolved from the blending of Indigenous agricultural staples, early American colonial necessity, and the modern culinary trend of ‘swavory’ (sweet-and-savory) flavor pairing. This specific dish represents a multi-century journey where rustic survival foods transformed into gourmet comfort food.
Maple syrup has an earthy, woodsy undertone that pairs naturally with pungent garlic and robust woody herbs. Infusing these savory elements into the syrup bridges the gap between the naturally sweet pumpkin cornbread and savory dinner mains (like chili, roast turkey, or holiday pork meals).
Today, this combination is celebrated because the moisture of the pumpkin keeps the cornbread from drying out, while the garlic-herb syrup cuts through the rich sweetness, creating a balanced, high-end culinary experience out of simple harvest ingredients.
With Thanksgiving just a few days away, I thought this cornbread would be a great addition to our holiday meal.
Print Recipe
Pumpkin Maple Garlic-Herb Cornbread
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Herb-Garlic Savory Syrup
Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & the liquid is clear.
Whisk in the Italian seasoning & minced garlic. Bring the mixture to a gentle boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils.
Remove from heat, cover & let syrup steep for at least 20-30 minutes. Pour syrup through a fine mesh strainer to remove the fine particles of dried herbs.
Pumpkin Cornbread
Preheat oven to 375 F. Line 8 mini loaf pans with paper liners.
Combine the cornmeal, flour, baking powder & salt in a large bowl.
In a medium bowl, vigorously whisk the pumpkin puree, garlic-herb savory syrup, melted butter, milk & eggs until completely smooth.
Pour the wet ingredients into the dry ingredients. Fold with a spatula just until the flour disappears to avoid a tough texture. Spread the batter evenly into prepared mini pans & sprinkle pepita seeds on top.
Bake for 23 - 28 minutes. A toothpick inserted into the center should come out clean but do NOT OVERBAKE. For a nice moist texture, lean to almost an underbaked cake rather than overbaked.
Recipe Notes
• Dried Cranberries are sweeter than fresh so toss them in hot water for 5 minutes to plump them up, then drain them completely before adding to batter.
• Toss your prepared cranberries with 1 teaspoon of flour (this keeps them from sinking to the bottom of the cornbread). Fold them into the batter at the very end, right after the wet & dry ingredients are just combined.
Creamy mushroom orzo delivers the rich, comforting texture of a traditional risotto in a fraction of the time. Traditional risotto requires constant stirring and slow liquid addition. Because orzo is a small, rice-shaped pasta, it absorbs broth and releases starch quickly. It produces a luxurious, velvety texture in just 20 to 30 minutes without the laborious stovetop maintenance.
Mushrooms naturally contain glutamate, which provides a satisfying savory taste. When sautéed with ingredients like butter, garlic, herbs, and Parmesan cheese, they create an incredibly deep, complex flavor profile.
The dish acts as an excellent standalone meatless main course or a luxurious side dish. Creamy mushroom orzo pairs best with proteins that complement it’s rich, earthy flavor without overpowering it. Top or mix in pan-seared chicken, seared scallops, garlic butter shrimp, or sliced steak.
Pork chops and creamy mushroom orzo are a match made in culinary heaven because they offer the perfect balance of lean, savory meat with a rich, earthy, and comforting starch. Searing the pork creates flavorful, caramelized food in the pan, which the orzo and cream sauce then absorb, tying the entire meal together.
Print Recipe
Creamy Mushroom Orzo
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
In a large pot, heat oil over medium heat. Add the onion & garlic, stirring gently. Sauté until the onion becomes translucent & fragrant, about 3-4 minutes.
Add mushrooms, sautéing them for an additional 4-5 minutes or until they soften & release their moisture. Stir in the orzo pasta along with the vegetable broth. Bring this mixture to a gentle boil, then reduce the heat & allow to simmer for about 10 minutes or until the orzo is tender & has absorbed most of the broth.
Once the orzo is cooked, stir in the heavy cream & parmesan cheese. Mix everything together until well combined. Season the orzo with salt & pepper to taste.
Serve it hot garnished with fresh parsley for color. This is a great accompaniment to creamed pork chops featured on the blog.
Beets aren’t just for salads anymore. These highly nutritious root vegetables can be found on dessert menus everywhere and are popping up in many recipes both sweet and savory. I always think of beets as a love-them-or-hate-them food. You’re either all in or all out!
Beets have been used in baked goods since the late 19th century, and especially during World War II when food was rationed. Think about some of the classics: carrot cake, pumpkin pie, banana bread, and zucchini loaf. Beets add moisture to baked goods along with a natural sweetness.
In yeast breads, roasted beet puree makes for an incredibly tender crumb and moist interior thanks to the added hydration of the purée (similar to potato bread!) and a delicate crust, since the natural sugar in the beets creates more caramelization. Ultimately, the beets add a pleasantly earthy, subtly sweet flavor that enhances the rolls without overpowering them.
The idea of using beets to bulk up bread dough is said to have originated in Paris or Vienna or Germany.
Today the nutrition-packed beet is considered a ‘super food’, credited with everything from lowering blood pressure and increasing energy to fighting inflammation and detoxifying the body.
With that in mind, it seems like a good reason to make some roasted beet biscuits to serve with some grilled chicken and corn on the cob.
Print Recipe
Roasted Beet Biscuits
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
-
Put the flour, baking powder, salt & sugar in the bowl of a food processor and process briefly to combine.
Pulse in the butter, about 10-15 pulses to break it up & evenly distribute it through the flour. The mix will be coarsely crumbly.
Whisk together the buttermilk & beets, then add to the dry ingredients, while pulsing the machine. If necessary, add a little more buttermilk to insure that the dough comes together. DON'T OVER PROCESS.
Turn the wet dough out onto a floured board & knead a couple of times to blend the beet color through the dough.
Pat the dough into an thick 8 inch round & cut 6 biscuits. Reform the dough gently & cut 2 more.
Place the biscuits on a parchment lined baking sheet. Put the whole pan in the freezer for about 20 minutes. If your pan can’t fit in the freezer, put it in the refrigerator.
Bake the biscuits for about 15-18 minutes, until risen & baked inside.
Cool on a rack, or eat hot. Nice to serve with grilled chicken & corn on the cob. On the other hand Brion & I enjoyed ours with a veggie omelet.
Recipe Notes
- The beets should be roasted until they are completely soft, and you need to puree them thoroughly, so they are as smooth and lump free as possible.
- You will want to knead the dough briefly to work the beet puree through the dough so that your biscuits have as uniform a color as possible. The trick to creating light and flaky biscuits is to only handle the dough as much as necessary, just enough to bring everything together. Overworked dough becomes dense and tough.
