Apple Butter

I love so many things about this time of year. So. Many. I don't even know where to start. Sometimes, I sit down to write a blog post and my mind just starts spinning with all the crisp-air-apple-pie-pumpkin-spice-boots autumny things. It's hard to narrow it down, as you may be able to tell. I'm not sure how long this will last, but this time of year also brings me back to fall Tokyo. It felt like an eternity before the leaves would start changing and the weather became perfectly chilly for things like hot chocolate, yakiimo, and roasted chestnuts. There were streets lined with Gingko trees that became shockingly yellow, creating an amazing golden light that you don't expect to see in a massive city. My favorite trees, no matter the season, were Japanese maples. Their small, star-like leaves were memorizing. I used stand beneath the branches and stare up at the bright red stars, their little points overlapping and creating perfect patterns and an endless blanket of autumn beauty against a brilliantly blue sky.  That, among other things, is where my mind wanders when I start making my fall favorites like pumpkin muffins (coming soon!) and this apple butter.

Apple butter is one of those things I make when I have an overabundance my favorite fruit. When fall arrives, I stock up on all my favorite apples and I'm blessed to have friends who bring bags of apples from their backyard trees. I'm convinced I could never have enough apples around, but having the space to store them is another issue entirely. So, when I start to feel a bit cramped, this apple butter is a perfect way to make the house smell incredible. It also helps me hold on to my favorite seasonal flavors for as long as humanly possible.

What makes this apple butter better than all the rest? Yep. I heard you.

Most recipes call for quite a lot of brown sugar, which is delicious but not so much good for a person who might need to have apple butter every day. *raises hand guiltily* Instead of packing this apple butter with sugar, I added several dates to provide a sweetness quite similar to brown sugar without all the...well...sugar.

Here's what you should do as soon as possible: get the ingredients you need for the apple butter, get them going over low heat on your stove-top or in your slow cooker, and sip on some hot cider while mulling over all the reasons why this is greatest time of year. Because, let's be honest, it just is.

Apple Butter

Makes about one 12 oz jar

• 6 large apples, cored, cut into wedges, peel left on
• 6 pitted dates
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoons kosher salt
• 1 cup water

Combine all ingredients in a medium saucepan over medium low heat. Bring to a simmer, cover, reduce heat and cook for 30 minutes until the apples and dates are softened. Remove from the heat and blend with an immersion blender until smooth. Place the lid slightly ajar on the pan, return to low heat and gently simmer, stirring occasionally, until the apple butter has thickened, about 30-45 minutes. Add more liquid as needed so the apple butter doesn't burn or become too paste-like.

Remove the apple butter from the heat and cool completely before putting in a jar with a tight-fitting lid. The apple butter will keep in the refrigerator for about 2 weeks and tastes fantastic spread on toast, muffins, or with savory items like pork tenderloin or chicken.

*To make this in a slow cooker, add all ingredients and set on low for 8 hours. Purée the ingredients, set the lid slightly ajar, and continue cooking for another hour on low heat.

Curried Pumpkin Hummus

It's true what they say: every pregnancy is different. I remember being at this stage with Riley. I was not able to eat much (especially not curried pumpkin hummus) because I would get heartburn instantly. I've traded the heartburn in for more aches and pains in general this time around but all in all I have no complaints. We are gearing up for life with two boys and I'm pretty certain it's going to be great.

Another difference between this pregnancy and the first is my ability to control my cravings and maintain a healthier diet. It's easiest for me during the second trimester to eat nothing but the very best for me and my baby, but during the first trimester (plain noodles and mashed potatoes, please) and the third trimester (give me all the ice cream) I tend to struggle. Being able to expect this has helped me make better choices during my daily hunger attacks. This curried pumpkin hummus is a great midday snack to help power me through until dinner time. I like it with multigrain pita chips, spread on a piece of toast, or as a dip for fresh veggies. It's easy to make at the beginning of the week and have around for those afternoon protein boosts that are so important when you're growing a human.

And with this recipe, I will now give you a break from my plethora of pumpkin dishes. I hope that, at the very least, I've shown the variety of ways homemade pumpkin puree can be incorporated into your weekly meal plan. In case you missed my previous pumpkin-themed posts, here they are:

• How to Roast a Pumpkin + Pumpkin Puree
• Savory Pumpkin Butter Tart
• Pumpkin Spice Oatmeal

Curried Pumpkin Hummus

Ingredients

• 15 oz can chickpeas, rinsed and drained
• 2 garlic cloves, peeled
• 1 lemon, juiced
• 1/2 cup pumpkin puree
• 2 teaspoons curry powder
• 1/4 cup canola oil
• salt to taste
• 1/4 cup chopped cilantro
• 1/4 cup toasted cashews, roughly chopped
•  

Instructions

1. Combine the chickpeas, garlic, lemon juice, pumpkin, and curry powder in a food processor and pulse until combined.
2. With the machine running, stream in the canola oil until the hummus iss very smooth.
3. Taste and season with salt.
4. Transfer the hummus to a plate and top with the cilantro and cashews.
5. Serve with pita chips, fresh veggies, or as a sandwich spread.

Pumpkin Spice Oatmeal

Lately, I've been trying to make breakfast more of an event. I'm fully aware that once we have a second little one around this may not be possible, but a girl can dream, right? I've been getting up a little earlier than usual, spending time waking up, and then deciding what to make. This keeps me from just tossing anything and everything into a bowl and covering it with milk. Oatmeal is often the first thing that comes to my mind because I can dress it up to fit that day. Yesterday, for example, we woke up to cloudy, cold, rainy skies. Comfort food was all I think of and this time of year that means something pumpkin spiced. This pumpkin spice oatmeal was absolute perfection.

The pumpkin puree I posted the other day just melts into the oatmeal and creates a luxuriously creamy texture that is hard to resist. I sweetened things up with a little maple syrup and added that wonderful, warm cinnamon-spice flavor with a couple teaspoons of pumpkin spice seasoning. Topped with crunchy, protein-packed toasted walnuts, this made a super satisfying breakfast that could honestly pass as dessert. So awesome.

The 5 minutes of complete quiet that happened while I ate this bowl of perfection were sweet, too. And exactly what I needed in the midst of a couple really tricky days. Sometimes being a mom is hard. Not everyone tells you that but I'm guessing its not an easy thing to describe. At least the hard days sometimes begin with a delicious, healthy breakfast so you don't have a complete nervous breakdown, right?

Who knows? The way this week is going this just might end up being my dinner tonight. And that's totally fine with me.

Pumpkin Spice Oatmeal

Ingredients

• 2 cups water
• 1/4 teaspoon salt
• 1 cup old-fashioned rolled oats (not quick cooking)
• 1/3 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 tablespoons real maple syrup
• 1/3 cup toasted walnut halves

Instructions

1. Bring the water to a boil in a medium saucepan. Add the salt, then the oats, and stir. Lower the heat and simmer for 10-15 minutes.
2. Stir in the pumpkin puree, pumpkin pie spice, and maple syrup. Cook until heated through.
3. Transfer to two serving bowls, top with the toasted walnuts, and serve as soon as humanly possible.

Savory Pumpkin Butter Tart

I truly love this time of year. The way the light changes from vibrant summer sun to softer, more golden reflections of fall leaves is absolute perfection. And the cooler air? Yes. Give me more of that. The change in seasons also means more of my favorite foods. Pumpkin spice things, caramelized things, herb-y things...they are all on my radar right now. This savory pumpkin butter tart is now at the top of my favorite-fall-foods list. Creamy pumpkin puree (recipe here) plus some homemade applesauce, pumpkin pie spice, maple syrup and amaretto make a perfect pumpkin-apple butter. Spread on puff pastry and topped with walnuts, caramelized onions and blue cheese showcases the butter's sweet-spicy perfection in a new way.

This tart would be perfect for anything from last-minute cocktail parties to holiday appetizers alongside a glass of crisp, bubbly Prosecco. You could also turn this into a perfect fall lunch or light supper by pairing it with a simple green salad and a glass of chardonnay.

I'll be eating this in my backyard while I watch the leaves fall and pile up on the lawn, contemplating when I should ask my husband to start raking. It's gonna be a good time.

Savory Pumpkin Butter Tart

Serves 6-8

Ingredients

For the Pumpkin-Apple Butter:

• 1 cup pumpkin puree (recipe here)
• 1 cup unsweetened apple sauce
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 1/2 cup water
• 1/4 cup Amaretto
• pinch of salt

For the tart:

• 1 sheet puff pastry, thawed according to package directions
• 1 large onion, halved and thinly sliced with the grain
• 3 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 2/3 cup pumpkin-apple butter (pumpkin or apple butter are fine too)
• 1/3 cup walnut halves
• 1/3 cup blue cheese crumbles
• 1 tablespoons thyme leaves

Instructions

1. Combine all of the pumpkin-apple butter ingredients in a small saucepan, stir to combine and bring to a simmer over medium heat.
2. Continue to gently simmer until slightly thickened, about 30-45 minutes, stirring often. Transfer to a bowl and set aside to cool.
3. Meanwhile, preheat oven to 400 degrees Fahrenheit.
4. On a lightly floured surface, roll the puff pastry out until it measures about 12x18 inches. Roll about half an inch of the pastry to form a raised border. Return the pastry to the fridge to chill for 20-30 minutes.
5. While the pastry chills, make the caramelized onions by first melting the butter in a large skillet over medium-high heat.
6. Add the onions and kosher salt and stir until the onions are softened and just beginning to turn golden.
7. Reduce the heat to medium-low and continue to cook and stir until the onions are a deep golden color, about 20-30 minutes.
8. Spread the pumpkin butter on the chilled pastry and sprinkle with the walnut halves.
9. Bake for about 23 minutes or until the pastry is golden brown and firm.
10. Remove from the oven and sprinkle with the caramelized onions and blue cheese crumbles.
11. Garnish with thyme leaves and cut to serve.

How to Roast a Pumpkin + Pumpkin Puree

The other day, I was thinking about what it is that makes autumn so wonderful. A little later that day, as I put root vegetables, acorn squash, and apples in my shopping cart, I realized that there is such a feeling of comfort during this season. No matter what the day brings, you can always find a comforting soup, warming cup of tea, a soft blanket, or a pumpkin-spice candle to lift your spirits. Another reason I love fall is because there is always something that need roasting, baking, or braising in the oven that was ignored all summer. I love turning the oven on first thing in the morning when the air is cold in preparation for a day of baking or roasting. Even without knowing exactly what I'm going to make, I set the temperature to 350 F and find something to set on the middle rack.

Today, I roasted a pumpkin to make some puree now that the grocery stores are filled with sugar pumpkins. I love buying 3 or 4 of these little pumpkins to set on the table or in a window sill for decoration. Then, I use them as needed and replace them with things like bowls of apples or winter squash. Multitasking decorations. It's the way to go.

If you've never tried making your own pumpkin puree, I highly recommend it. The process is ridiculously easy and results in a pumpkin puree that is far fresher and more flavorful than anything you'll find in a can.

Here are the easy steps showing you how to roast a pumpkin and turn it into puree!

Cut off the stem:

It is much easier to cut the pumpkin in half if you get rid of the stem, so use a SUPER sharp knife and carefully cut off the 'lid'.

Scoop out the seeds:

Scoop out the stringy pulp and the seeds using an ice cream scoop or a large spoon. Save the seeds if you'd like to toast them, but discard the pulp.

Roast the pumpkin:

Preheat the oven to 350 degrees Fahrenheit and place the pumpkin halves, cut side down, on a parchment lined baking sheet.

Bake for 45 minutes or until you can easily pierce the skin of the pumpkin with a fork or a toothpick.

Let cool, then scoop:

Let the pumpkin halves cool by setting the baking sheet on a wire rack. When they are cool enough to handle, use a spoon to scoop and scrape the flesh of the pumpkin out of the skin.

Puree:

Transfer the pumpkin flesh to a blender and pulse until smooth. If you end up with a dry pumpkin, add a tablespoon or two of water to the blender. I typically don't need to add any additional liquid and only do so if absolutely necessary so I can use the puree in baking recipes without any problems.

And that's all there is to it! Easy. Oh so easy. You can use the puree in anything from pancakes to soup to a homemade pumpkin pie latte.

I'll have more pumpkin recipes for you this week using this puree, so make some ASAP and get ready for some pumpkin deliciousness!

Pumpkin-White Bean Skillet Dip

We went out for Ethiopian food over the weekend with some friends. Eating out is not something we do very often, thanks to the fact that I'm always cooking something, and when we do go out it is usually to a favorite place that serves something our picky toddler will eat. But this time, there would be no toddlers. No bowls of macaroni and cheese, plates of pizza, or crayons being dropped on the floor every 3 seconds. No. This time, we were having an adult night out at a brand new, interesting restaurant. And it was awesome. I'm now completely obsessed with Ethiopian food and with the woman who owned the restaurant we went to. She was beautiful in every way, from her silvering hair to her twinkling eyes and genuine, child-like smile, she captured my attention from the start. We ate with our hands by scooping up bites of lamb, lentils, and chicken with a piece of injera. Injera is basically Ethiopia's answer to tortillas, crepes, bread, and utensils. It has a flavor similar to sourdough bread and is light and airy yet quite filling. I started thinking about how much fun it is to eat this way and how we don't have nearly enough of that in American cuisine. Then I realized that we do: dip! Chips and dip may be far less romantic, but it's a similar concept, yes? With that in mind, I bring you a delicious, football-worthy dip: Pumpkin-White Bean Skillet Dip.

That's right. A savory pumpkin recipe has now graced my blog and I am excited about it. Creamy white beans, pumpkin puree, a bottle of Oktoberfest, some onions, garlic, and sage make this dip wonderfully flavorful and healthy. There is a little cheese added at the end but this creamy, satisfying dip is made without dumping in a bunch of sour cream, cheese, or cream. Served with some whole wheat pita chips or whole grain tortilla chips, this is an ideal fall snack.

I'm starting to like football season more and more thanks to recipes like this one. But don't tell my husband...

Pumpkin-White Bean Skillet Dip

Serves 4-6

Total time: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, sliced with the grain
• 1 12 oz can white beans, rinsed and drained
• 1 bottle Oktoberfest beer
• 4 sage leaves
• 1/2 cup pumpkin puree, unsweetened
• salt and pepper to taste
• 4 oz Gruyere cheese, cut into 1/4 inch cubes
• 1 oz grated parmesan cheese
• Tortilla or Pita chips for serving
•  

Instructions

1. Heat the olive oil in a large cast iron skillet over medium heat.
2. Add the garlic and onion and sautee until fragrant and just beginning to brown.
3. Add the white beans and increase the heat to medium high. Cook, stirring gently, until the beans being to brown slightly in places.
4. Add the beer and sage leaves to the skillet and bring to a boil. Cook until the liquid has reduced by half.
5. Remove the sage leaves and discard.
6. Add the pumpkin puree and stir until the liquid has been absorbed, about 2 minutes.
7. Season with salt and pepper to taste.
8. Top with the cubed Gruyere and place under the broiler for 5 or 6 minutes until the cheese is melted and golden.
9. Sprinkle with the parmesan cheese and serve with chips.