Autumn begins this week, a season that is celebrated for the
bounties of late summer and of the harvest. And for many the season is
best represented by baking. Bread, pies, and tarts have become
synonymous with the season of change. Baking with fall fruit such as
apples, pears, plums, and quinces are a perfect way to celebrate. For me
the fruit that best represents fall is the pear. Even though most pear
varieties are picked unripe during the summer, the fruit can last in
cold storage all throughout autumn and winter. If picked ripe, the pear
is mushy, but when allowed to ripen on the counter or in a paper bag, a
pear can be the most flavorful fruit. Some criticize it for its grainy
texture, but I appreciate it for that uniqueness. The perfume of a
ripening pear is like no other fruit. With pears in mind, I decided to
put together one of my favorite tarts.
A French confection with
the utmost elegance, this pear and almond cream tart is great for
entertaining this season. Pears and almonds are a true match for one
another. Their flavors and textures work harmoniously in this recipe.
The almond cream base is traditionally called a frangipane and can be
used as a base in a variety of desserts, but its most common companion
is the pear.
Fall
Fall
Ruby Reds with Creamy Blue
For days, I’ve been thinking about the beet salad I enjoyed at Sontes in Rochester, Minn. My biking partners and I spent a couple of nights in Rochester a few weeks ago when we were planning to bike the Root River Trail in the Lanesboro area. Lanesboro is only about 30 miles from Rochester.
We ordered a few tapas, or small plates, that evening and shared. Except the beet salad. We decided we each needed our own.
Local roasted beets, sliced oh so thin, were carefully arranged on the plate, made to look like a beautiful ruby red flower. The beet slices were dotted with bits of Carver County’s Shepherd’s Way Farm's blue cheese, sprinkled with pistachios and splashed with mango vinegar. Micro mustard greens were in the very center of the ruby flower. It was a work of (edible) art.
Red Quinoa with Roasted Butternut Squash, Dried Cranberries, and Pumpkin Seeds
I first heard of quinoa many years ago from a friend who was diagnosed with wheat sensitivity. Quinoa, which is the seed of a flowering plant, is related to spinach and beets. It is not a grain, but is treated like one in recipes. It is suitable for those who suffer from celiac disease and maintain a gluten-free diet. The pseudocereal, as it is officially termed, originates from the Andean region of South America. It was considered sacred in Incan society, second in importance to the potato, and followed by corn. The Spanish conquistadors disliked quinoa, suppressed its production, and it never gained popularity outside of South America.
What makes quinoa so special is that it is a complete protein with a full set of amino acids, the building blocks of proteins. This especially made it nutritionally significant to pre-Colombian peoples. It continues to be important to vegetarians and vegans. Quinoa can be used in many ways and is available in different forms, including flour, flakes, and the whole seed. The flakes can be eaten like oatmeal or, when combined with flour, baked into cookies, quick breads, pancakes, and waffles. Whole quinoa comes in a few colors, but only two are available in the States, white and red, of which the red has more fiber. Whole quinoa can be cooked and eaten like rice and made into pilafs or stir-frys.
Pear and Cardamom Coffee Cake
It's the same every autumn. Pears sit quietly in the wings while apples take center stage.
It's no wonder. Think about it. Do kids crave candied pears every Halloween? Do moms pack pear sauce in their kids' lunch boxes? Can something be as "all-American as pear pie"?
Pears are good. Some pears, such as Seckel pears – diminutive, super sweet fruits – are surprisingly good. Overall though, they just don't get the respect of apples.
When it comes to baking, however, pears blossom into something special. In fact, I have made this cardamom coffee cake with pecan streusel twice – once with apples and once with pears. You can tell which one I preferred.
Given their mild flavor, pears work beautifully with cardamom, a enticingly fragrant spice. Though a relative of ginger, cardamom has a unique flavor that is difficult to describe. It is intensely aromatic yet not overwhelming in flavor. It has notes of ginger, clove, and citrus, which is why it works so well when paired with fall fruits.
So, go ahead and give pears a little limelight.
Yams vs. Sweet Potatoes
I fell in love on February 1, 2009. Two days later we got into our first and only fight. About root vegetables, specifically yams.
Before I continue I should say that I consider myself well versed in the subject. For six months in high school, I refused to eat anything but yams for dinner. Baked yams with butter. Baked yams with bananas. Yam fries. Boiled yams. Mashed yams. My mom could have thought my behavior toddler-esque the kind of thing my three-year-old cousin does “I no eat green things.” But my mom doesn’t know how to cook. So for her, my phase turned out to be pretty convenient. Poke some holes in it. Pop it in the oven. Forty minutes later, kid’s fed.
I grew out of the yam craze around the time I started making out with younger boys and failing AP Calculus exams. I have no idea if the two are related.
The point is. Yams and I have a history.
Cut to five years later.
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