Nothing tastes more like fall than fresh baked pumpkin goods. I love just about anything with pumpkin in it. It definitely wasn’t always that way but it’s amazing how your taste buds change as time passes.
My original thoughts were to make some German pumpkin plachinda. It was one of those wonderful things my mother used to make that got pushed into the back of my memory.
It seems most recipes you find on the internet make plachinda as individual pastry turnovers with a pumpkin filling. I think I recall my mother making it in a rectangle casserole dish with the pastry on the bottom and up the sides and the filling showing.
I decided to do some ‘recipe development’ and try making some German streuseltaler and top it with a sweet pumpkin (plachinda) filling.
Streuseltaler was inspired by the round shape of the taler, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called dollar.
Taler is a German word for coin, so the name of the dessert literally translates to streusel coin. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.
A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the bread or fruit compote.
Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!
In the history of cooking, one could find recipes that have constantly changed and could be seen as a connecting link between modern times and our past. I guess this is my contribution to the evolution of plachinda.
For all of you who love pumpkin, here’s a treat you don’t want to miss!
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Pumpkin Streuseltaler
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Instructions
Dough
In a small bowl, add yeast, lukewarm water & 1 tsp sugar. Allow to sit about 10 minutes until frothy.
In a large bowl, combine yeast mixture, butter, salt, cinnamon, eggs & pumpkin puree. Mix well. Add flour, one cup at a time, until well combined. Knead dough for about 8-10 minutes or until smooth & soft. Place dough in a greased bowl, cover with a tea towel & allow to rise for about 1 hour or until double in size.
Filling
In a small dish, combine the filling ingredients, set aside.
Streusel Topping
In a small bowl, combine flour, sugar, vanilla, cinnamon & salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
Assembly & Baking
Line a baking sheet with parchment paper. Place dough on a lightly floured work surface & divide into 12 pieces. Form each piece into a ball & allow it to rest for about 5 minutes.
Space out the balls on parchment lined baking sheet. With fingertips or the back of a Tbsp., press out center of each ball to about 4-inch diameter. Add about a Tbsp of pumpkin filling to each dough piece & spread leaving a border around the outside.
Divide streusel topping evenly between the pastries. Allow to rise for about 15-20 minutes.
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Bake for about 10-12 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
Glaze
In a small dish, whisk powdered sugar & lemon juice to a thick glaze. When streuseltaler are cooled, drizzle with glaze.
Recipe Notes
- The picture at the bottom of the recipe is MY version of my mother's plachinda. I had posted it on a blog in October 2016. She used to serve this wonderful pastry when she made a white bean soup. At the time I thought it was an odd combination but it works! Another one of those 'taste of a memory' kind of comfort foods.
Fall is that time of year that we can enjoy some more of those wonderful cherries from our own little tree. The fact that we live in the northern part of Alberta, Canada and can eat cherries fresh from our tree is such a bonus.
Cherries are not native to North America, in fact both the sweet and sour varieties were brought to Canada and the U.S. in the 1600s by French and English settlers. The plants, especially the sour varieties, adapted well to our climate.
Sour cherries are a hardier plant than the sweet variety and are well-suited to growing in slightly cooler climates. Even though these cherries are classed as a semi-sweet variety, there are still endless ways to enjoy them.
Unlike many fruits, which are at their best uncooked, sour cherries need a bit of sweetness and heat to reach their peak. Tart as vinegar, with a faint perfume of fresh fruit when raw, they need just a touch of sugar, then start them cooking and watch the tartness blossom. The aroma doesn’t fade, as one would expect; rather, the longer they cook the more it gains body and roundness, until the cherry fragrance becomes overwhelming, the fruit flavor more pronounced and the overall results unforgettable.
Most commercially produced cherry varieties, such as Bing do not cook well. These ‘sweet cherries’ may be wonderful eaten out of hand or tossed in a fruit salad, but they make bland preserves and flat, watery pies.
The tart bite of a sour cherry is glorified when transformed into any type of sweet preserve and can be used to good advantage in savory sauces where tartness is desirable. Chocolate and cherries are a classic marriage, so don’t hesitate to toss sour cherries into your favorite chocolate cake or brownie recipe as I did here.
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Chocolate Sour Cherry Donuts w/ Amaretto Glaze
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Instructions
Donuts
Preheat oven to 350 F. Spray a 6 cup donut pan with baking spray. Set aside
In a large bowl, whisk the egg & sugars until well incorporated. Add in the milk, sour cream, melted butter & vanilla extract. Whisk until well combined.
Using a sieve, sift in the flour, cocoa powder, baking soda & salt. Gently fold the dry ingredients into the wet mixture. The donut batter will be pretty thick at this point.
Transfer the donut batter into a piping bag. Fill the donut cavities with chocolate cake batter about 1/4 full then top each with some cherries. Continue to pipe remaining cake batter on top of cherries on each donut. When baked, the donuts will have a cherry center.
Bake the donuts for 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let the baked donuts cool in the baking pan for 10 minutes then transfer them to a cooling rack. Let them cool completely before glazing.
Amaretto Glaze
Whisk together glaze ingredients until smooth & pourable. Drizzle over cooled donuts & top with a few more cherry pieces if you wish.
Recipe Notes
- Lor Ann AMARETTO FLAVOR is sweet, with a slight cherry taste and a hint of almond that adds an extra layer of flavor to the donuts.
It’s the fall season, so bring on the chai flavored recipes! Fall can encompass many different flavors including apple, pumpkin, maple, cranberry and ginger just to name a few. To me, baked goods and chai spices are a no-brainer. Traditionally, chai is made into a tea which consists of milk, spices, sweetener, and black tea. Chai spices can be used for so much more than just tea. Once you make your basic chai spice recipe, there are so many ways to utilize it.
Chai can include several different spices. Cardamom is the most common ingredient, followed by a mixture of cinnamon, ginger, star anise and cloves. Pepper and coriander, nutmeg and fennel are also used but they are slightly less common.
In the winter of 2011, Brion and I traveled Turkey for a month. We were meeting with the Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a ‘Starbucks’, so we went in. When Brion ordered my coffee, they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. That (pumpkin) chai flavor was just incredible. I have been addicted to it ever since.
A stay in Istanbul would not be complete without a traditional and unforgettable boat excursion up the Bosphorus, that winding strait that separates Europe and Asia. Its shores are a mixture of past and present, grand splendor and simple beauty. Modern hotels stand next to shore-front wooden villas, marble palaces in contrast to rustic stone fortresses and elegant compounds neighboring small fishing villages. Since Turkey actually straddles two separate continents, its culture features strong elements and traditions from both east and west. At that point in time, we found Turkey a relaxed country to travel in which made our time there very enjoyable.
These crescent rolls are a shortcut to making the classic cinnamon rolls using cream cheese pastry and that incredible flavor of the chai spice. Yum!
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Chai Cinnamon Crescents
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Instructions
Chai Spice Filling
Whisk together all chai spices with brown sugar. Set aside.
Crescents
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently about 20 times.
Form dough in a ball then roll out into a 14-inch circumference. Spread butter over the surface of dough then spread spice/sugar combo (all but 1 tsp needed for drizzle) evenly over the butter.
Cut circle into 12-14 equal wedges. Roll each wedge from the outside edge to form a crescent shape. Slightly curve each one & place on baking sheet.
Bake for about 20 minutes or until pastry is baked. Remove from oven & place on wire cooling rack.
Drizzle
In a small bowl, beat together cream cheese & butter until smooth. Add 1/2 tsp chai spice mix, powdered sugar, salt & vanilla. Beat until well combined then add enough milk to make a drizzle consistency. When crescents are cool, drizzle & serve.
Several years ago, Brion and I came across a deli we had never noticed before. It was called Chachi’s which proved to be a great find. After checking out the menu we decided on what they called a Cran & Brie Sandwich. OMG .. it was so good! Since then, we have had them numerous times so of course I had to see if I could come up with a copycat version.
Chachi’s Deli is a popular chain started in Calgary, Alberta and now has over 20 locations across BC, Alberta & Manitoba. The concept serves sandwiches with local ingredients, in a contemporary style butcher shop environment. They also serve mac ‘n’ cheese as well as other comfort food offerings. Known for sourcing high-quality ingredients from local partners, Chachi’s has built a reputation for delicious fast food and is raising the bar for ‘mall food’ although some find it a bit pricey.
In December 2006, the first Chachi’s opened in TD Square in downtown Calgary. Derek Brock and Jason Cunningham started the company because they felt there was a need in the marketplace for a premium sandwich offering, above what was being offered by the sub giants. The question that they were asking themselves was … what would happen if you made a sandwich with the best local ingredients possible? That’s how the first Chachi’s sandwich was made and that’s how the company started.
Derek Brock and Jason Cunningham first met over 20 years ago while working as managers at Starbucks Coffee. After forming a strong friendship, they partnered to open the first ever Jugo Juice in 1998. The Jugo Juice brand was a pioneer in the smoothie and juice industry and has since grown to a national chain with stores across the country.
Chachi’s Cran & Brie sandwich consists of roast turkey breast, brie, cranberry chutney, mayo, arugula, granny smith apple & rosemary. Here is my copycat version which I’m sure will never quite match the original but …..
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Copycat Chachi's Cran & Brie Sandwich
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Instructions
Ciabatta Rolls
In a small bowl, combine yeast & 1/4 tsp sugar. Add lukewarm water set aside until frothy.
In the bowl of your food processor or mixer (with dough hook), add flour, salt, remaining tablespoon of sugar and rosemary. Pulse once or twice to mix.
When yeast is foamy, with mixer running, pour the liquid into dry ingredients. Add 3 tablespoons olive oil, continuing to mix until dough comes together in a ball. Add a little more flour if necessary, but your dough should by very sticky.
Turn dough out onto floured surface & knead until smooth & elastic, about 20 times. Shape into ball & place into oiled bowl. Cover loosely & place in a draft-free, warm area.
When dough has doubled in size, turn onto lightly floured surface & knead just a few times to deflate. Do not over knead. Divide dough into 6 equal pieces & shape into 6-inch long rolls. Place rolls on parchment paper. Press down & outward to flatten them to about 1-inch thickness. Cover loosely with plastic wrap which has been sprayed with cooking oil spray & set in a warm place until doubled in size.
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When rolls have risen & oven is hot, Remove plastic wrap, poke top of rolls with fingers to create slight indentations. Drizzle olive oil lightly & evenly over rolls. Sprinkle with coarse salt & dried rosemary if you wish.
Slide parchment onto baking sheet bake for 20-25 minutes, until light golden brown.
Cranberry Chutney
Place all chutney ingredients into a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings or sweetness to your taste. Remove from heat & cool slightly.
Place chutney in a food processor & pulse a few times to puree ever so slightly. I like it to still have a nice texture but your not seeing specific chunks of apple.
Assembly
Slice the ciabatta rolls in half lengthwise. On the bottom half of each, spread cranberry chutney & top with deli roast turkey slices. Layer brie cheese over the turkey. Next lay slices of Granny Smith apple. On the top halves of the ciabatta rolls squeeze some mayo.
Place all prepared bottom & top halves of the rolls in a toaster oven to toast slightly & melt the brie cheese. When slightly toasted & brie is nice & melted, remove from toaster oven & top with arugula & bits of fresh rosemary (if you wish).
Recipe Notes
- Brion & I used a 'smoky bacon mayo' on our sandwiches & it was real good!
While there’s still time to enjoy summer, it’s definitely prime time for eating some satisfying summer squash.
Zucchini, also known as courgetti, belongs to the same family as pumpkin. The most widely known version is green, though golden varieties exist too, which are yellow or orange.
While zucchini is treated as a vegetable in the culinary sphere, it’s technically the fruit of the zucchini flower (which can also be consumed).
Scallops are buttery, delicious, and easily likeable. This special kind of seafood has won our hearts in the casual and fine dining setting. We continue to ask ourselves how we can enhance the flavor of this seafood treat even more. Since scallops are briny and sweet with a relatively subtle flavor profile, they’ll complement everything from crunchy sweet corn to zippy citrus salads and summer or winter squash.
They’re one of the more sustainably sourced seafood because they are typically harvested from places, they are endemic to. This means that scallops don’t feed off other marine life unnaturally and they’re not placed in areas foreign to them.
I think you will find this scallop and zucchini quiche is nice served as a hot or cold summer entrée.
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Scallop & Zucchini Quiche
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Ingredients
Scallop & Zucchini Filling
Ingredients
Scallop & Zucchini Filling
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Instructions
Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
In a saucepan, fry bacon until cooked but not real crisp. Remove bacon & place on paper towel to drain. In the same saucepan, sauté onions, zucchini mushrooms & garlic in remaining bacon drippings until tender but not over cooked. Add scallops during the last few minutes of sautéing. Remove from pan & combine with bacon; cool slightly.
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Grate cheese. Whisk together eggs, milk, Old Bay seasoning, salt & pepper. Halve the cherry tomatoes.
Roll out pastry to fit a 9-inche quiche pan. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven, remove the beans (or rice) & paper. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
Bake for about 45 minutes or until set.
Cheese might not be the first thing that comes to mind if you’re looking for a satisfying, easy, elegant way to end your meal, but it makes for a fabulous dessert. Europeans have long served dessert cheese, either after the salad or after the main course.
While a sweet cheesecake can be a thing of great joy and incredibly versatile; there are various regional styles, easy no-bake versions for when you don’t want to turn on the oven, and many ways to make it suited to all seasons by switching up the flavor. But there’s a whole other avenue to explore too: savory cheesecakes, a great appetizer option for any party, or even weekday dinner for your family. If it sounds a little weird, think of it like a cheesier, less eggy version of quiche.
As with sweet cheesecakes, there are both baked and no-bake versions of savory cheesecake, some with crusts and some without, but crusted and baked seems to be the most prevalent sort, and the vast majority of those follow a similar formula.
Brion & I have never been much for ‘blue cheese’ but when it comes to Gorgonzola, that’s a whole different story. Gorgonzola is a type of blue cheese produced in Northern Italy. It’s creamy and crumbly and has streaks of blue mold that give it a strong, piquant flavor. This savory Gorgonzola cheesecake could be served as a cheese or dessert course with fresh fruit to end a nice summer evening meal. A simple recipe with a taste that lingers long in the memory.
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Savory Gorgonzola Cheesecake w/ Peaches & Hemp Heart Granola Crust
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Instructions
Base
Line 2 - 5-inch springform pans with parchment paper. Place granola in a food processor; process until fine crumbs form.
In a bowl, mix crumbs & melted butter until well combined. Divide crumb mixture between the two lined pans; press into the bottom to form the crust. Set aside.
Peach Topping
Add peaches to a medium saucepan over medium-high heat; stir in lemon juice, water & cornstarch. Bring mixture to a rolling boil. Stir in sugar. Return to a gentle boil for 1-2 minutes, stirring frequently, until peaches thicken slightly. Remove from heat & cool completely. This can be prepared after you bake the cheesecake if you wish.
Cheesecake
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Using an electric mixer, beat cream cheese & Gorgonzola in a bowl until light & fluffy, about 5 minutes. Add sour cream, honey, salt & pepper; beat until blended. Add eggs one at a time, mixing well after each addition. Divide cheesecake batter, pouring over the granola base in each of the springform pans.
Bake for 1 hour & 20 minutes or until set & lightly browned.
Remove cheesecake from oven & cool to room temperature. Cover with plastic wrap & refrigerate for 4 hours or overnight. Spoon peach topping over cheesecake, slice & serve.
Recipe Notes
- If you wish to make one 9-inch cheesecake, double ingredients but only use 3 large eggs. You should have enough peach topping for a 9-inch without having to double that recipe.
- For this recipe I chose not to prebake the hemp heart base but If you wish to do so there is no problem in with that.
