Category: autumn

Sweet Potato Gnudi

Ah, pasta dumplings. One of life’s simplest pleasures! I saw this gnudi recipe a while back in Chatelaine magazine, and I (in my old-school ways) marked it with a post-it for later. I stumbled upon it again recently, and I can’t believe I’ve waited so long to make these. You really don’t need to be an expert chef to whip up your very own batch at home, impressing your entire household along the way. The recipe comes together quickly, making it a perfect weeknight meal. What’s more, their neutral flavour lends beautifully to a variety of sauces, toppings, & even soups. While the boy ate his portion topped with some osso buco, I enjoyed mine on their own, tossed with a bit of crumbled goat cheese. The cheese melts and sticks nicely, creating a beautiful burst of flavour in every bite!

Sweet Potato Gnudi
inspired by Chatelaine magazine

400g sweet potato (about 1 medium)
200g potato (about 1 small)
3-4 tbsp oil, as needed
3 egg yolks
1 cup flour
pinch sea salt

Prick potatoes with a fork all over and microwave whole potatoes until tender, about 8 to 10 minutes each. (Or, if you prefer, cut into cubes, boil until very tender, and drain.) Let cool about 10 minutes. Cut in half and scoop the flesh into a large bowl. Mash by hand, adding oil to make them extra smooth. Mash in egg yolks and salt. Add flour, a bit at a time, until fully incorporated.

Boil a large pot of water. Fill a pastry bag, or a ziplock bag, with some of the dough. Cut off the tip. Holding your bag over the water, pipe out into 1-inch sections, cutting with kitchen scissors and dropping into pot. Gnudi are ready when they float to the top. Remove with a slotted spoon. Serve warm.

Pumpkin Cream Pie

Dearest readers,

I know, I know, I’ve been gone for much too long. Sorry for the hiatus. I’ve been busy travelling, eating, baking and new-job-a-workin’. You can catch up with all of that thanks to the wonderful world of Instagram, where you can see my travel food posts (here!) and see my baking (here!)
Hear, hear, it is now time for a brand new recipe. I never grew up eating pumpkin pie, so, in all honesty, I’m not quite sure what defines a “good” pumpkin pie to most North Americans. What I can tell you though, is that THIS pie is the bees knees. It’s the creamiest, fluffiest, pie-i-est pies I’ve ever made, and I just had to share it with you all. And, it’s perfectly in season, perfectly in time for (Canadian) Thanksgiving, and any other fall-themed dinners or dinner parties you may be attending. It comes together quickly, and disappears even faster. I wish I had a photo of the actual sliced open pie, but alas, no time, as it was instantly gobbled up.

Best Pumpkin Cream Pie Ever
an original recipe by allison sklar

ingredients

pie filling:
1 brick (250g) cream cheese – room temp
1/4 cup butter (approx 56g) – room temp
250g (approx 1 cup) puréed pumpkin*
3 egg yolks
2/3 cup brown sugar
1/4 cup sour cream
pinch salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp allspice

crust:
1 sleeve of Maria Milk Cookies (Social Tea should work if you can’t find Maria!)
5 tsp brown sugar
1/4 cup (56g) butter

Line the bottom of a 9″ springform pan with parchment paper. In a food processor, pulse the Maria Cookies, 5tbsp brown sugar and 1/4 cup butter until crumbly. Press mixture into bottom of pan, and up the sides to form a shell.

In stand mixer, beat butter and cream cheese until smooth, intermittently scraping down the sides.
Add pumpkin, egg yolks, brown sugar and sour cream. Continue beating until fully incorporated. Add spices, beat for another 30 seconds.

Pour pie filling into crust. Bake at 325F for 1 hour. Let cool at room temp, then transfer to fridge and cool for at least 3 hours or overnight.

Tip: try not to eat it all in one serving. Or do. It’s basically happiness on a plate.

*I use E.D. Smith canned pumpkin (NOT the pie filling, just the pure pumpkin.) I absolutely love it. I don’t consider it “cheating” at all. I’ve done the whole “real” pumpkin thing before, and it’s totally not worth the time, the mess or the hassle.

Creamy Pumpkin Sauce

Fall is just around the corner – which means it’s time for pumpkin EVERYTHING! Last year, I showed you how to make your very own pumpkin spice latté, and some homemade pumpkin alfredo pasta. This year, pumpkin season kicks off with a super easy weeknight meal that requires very little prep and comes together in less than 15 minutes. Happy *almost* autumn!

Pasta with Creamy Pumpkin Sauce

Ingredients
2 tbsp butter
3 crushed garlic cloves
1/4 cup milk (or cream, for a richer sauce)
1 brick cream cheese (250g) cut into cubes
3/4 cup canned pumpkin purée
pinch salt, black pepper, and clove, to taste

Method
Prepare your favourite pasta according to directions. (I used a herb-speckled pasta, but you can use anything you desire!) Drain, reserving some of the water for the sauce. Meanwhile, melt butter in small saucepan over medium heat. Add garlic and cook until fragrant. Add milk. Add cheese, a little at a time, until melted. Add pumpkin. Mix together until homogenous. Continue stirring for about one minute, until mixture comes together and is hot. If mixture is too thick, add a few tbsp of cooking water until desired consistency is reached. Add salt, pepper and clove. Toss with pasta. Serve warm.

#PSL (Vegan Pumpkin Spice Soy Latte)

Well, folks. I did it. I went and made a homemade vegan Pumpkin Spice Latté.
Move over, coffee shops! Move over, Starbucks! This latté is the real deal.

No, but seriously. Real pumpkin. Real spices. Real coffee. It all makes for real good stuff!
I must mention that none of this would be possible without the great people over at Café Santo Domingo, who recently sent me some incredibly delicious coffee. It made for a wonderfully robust base for this delightfully satisfying little PSL. (Or maybe it should be a PSSL. Or a VPSSL?)

How cute is that mug? Joe from Café Santo Domingo sent me a set of them with matching saucers, along with some truly awesome beans and grounds. Seriously, you guys rock! The beans are SO tasty that I’ve gone ahead and made some dark-chocolate covered coffee beans with them to keep on hand as a quick snack, a great little afternoon pick-me-up. I would have included a photo, but the boy can’t stop eating them all up!

A few other exciting things

For those of you following my story, I have almost completed my studies in Professional Pastry, and I am looking forward to many new adventures come January. I have started to offer custom cakes and sweets, and I am in the process of creating an online portfolio attached to this blog. I will soon cater sweets for birthdays, anniversaries, engagements, weddings, or any other occasion (like, say, a girls night in!) where you may desire some custom goodies. Oh, and yes, I do vegan desserts like a champ!

On an unrelated, but very exciting note, I am pleased to announce that I will once again be participating in the 4th annual Great Food Blogger Cookie Swap (#fbcookieswap) hosted by The Little Kitchen and Love & Olive Oil. I can’t wait to receive my matches and see what kind of incredible edibles will be delivered to my doorstep in the coming weeks! SO MUCH EXCITEMENT!

Oh, right, so I guess by now you’re probably all like, “That’s nice, but I WANT ME A PSL!” Alright, alright, don’t get your legwarmers in a bunch. Here it is, without further adieu… The one, the only, the real, vegan pumpkin spice latte. Or, if you prefer, the Pumpkin Spice Soy Latte. Whatever you want to call it, just make it, then sit back and drink it!

Caution: this latte is extremely addictive!

Vegan Pumpkin Spice Latté (from scratch!)
an original recipe by allison sklar           yields: 3 lattés


what you’ll need 
(ingredients)

2.5 cups soy milk (or other non-dairy milk)
1.5 tbsp pumpkin purée
1/4 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp clove
1/2 vanilla bean (or 1 tsp vanilla)
1 tbsp + 2 tsp sugar (more or less, to taste)

1 cup freshly brewed coffee

how to do it
(method)

Combine all ingredients except coffee. Whisk well. Simmer in small saucepan over medium heat until mixture begins to bubble. Whisk. Reduce temperature to very low. Simmer about 10 to 15 minutes or until mixture begins to reduce. Combine milk mixture with coffee. Use a hand frother to create some foam on top. Sprinkle with additional cinnamon and nutmeg and serve immediately.



A Rustic Apple Tarte Tatin

Even though the weather might say otherwise, apple season is in full bloom! Never having been a traditional apple pie kind of girl, I’ve always enjoyed showcasing my freshly picked apples in something slightly out-of-the-ordinary. Whether it is my go-to German apple cake, or cinnamon and spice apple sauce, apple desserts are the epitome of fall comfort food. When I saw that Canadian Living’s October issue was going to feature the “Ultimate Tarte Tatin”, I knew that I had to try it out!

This exquisite tart combines warm skillet apples with a buttery, salty caramel and a melt-in-your-mouth flaky pastry shell. Oh, even writing this description makes my mouth water! A word of warning: make sure to invite someone over when you make this, because you will eat the entire thing in one sitting.

Some tips from the pastry kitchen:

Do NOT overwork your dough. It will come together crumbly, and that’s good! If you work it too much, you may end up making a dough that is tough and chewy, missing out on the flaky, delicate texture that it is meant to have.

DO chill your dough before rolling it out.

DO flour your work surface. And your rolling pin.

DO use granny smith apples as suggested. I made the mistake of using another variety and they nearly turned into apple sauce. While it will still be tasty, you won’t end up with the prettiest of tarts.

DO make this recipe, and do enjoy yourself! Though it takes a little while to complete, it is very, very worth it.

Oh, and a nifty bonus: your kitchen will smell divine!
To get the full recipe, visit Canadian Living’s website here.

Roasting Season (Roasted Pear, Spiced Pecan & Blue Cheese Salad)

The autumn leaves, vibrant and warm not long ago, seem to be turning dull and brown faster than the temperatures are dropping. There is a place, however, that is brighter than ever at this time of year. Adorned with rich autumnal hues, brimming with the season’s best squash, tubers and root vegetables, you can count on your local farmer’s market stands to bring some vibrancy back into your day. Behind the stands, stacks of mason jars line the walls, adjacent to pies overflowing with seasonal fruits. An intoxicating smell of mulling spice is in the air… Suddenly, when you’re here, the word autumn becomes synonymous with comfort. 

Trading flowy dresses for chunky cable knits, replacing bonfires with fireplaces, comfort is the word of the season – especially when it comes to our meals.
Is it possible for a salad to be a comfort food?
Don’t dismiss the idea just yet. Enter caramelized pears, spiced pecans, and blue cheese. Cheese is always comforting. (Unless you’re vegan. Horrah for Daiya shreds!) 
Toss these three things with a head of lettuce and voila! Autumn gourmet – comfort salad. 
So sit back, pull up your legwarmers, and breathe in that oddly comforting, subtle smell of burning insects of seasons’ past as you turn on your electric heater for the first time. And then, enjoy this salad. Let it warm your body and your soul. 
Or at least just your body. 
Or, eat it cold if you prefer.
You know, you should just eat this no matter what. 
Like now. 
Trust me.
Caramelized Pear, Spiced Pecan and Blue Cheese Salad 
an original recipe by allison sklar 
what you’ll need
1 head boston lettuce, chopped
1/4 cup crumbled blue cheese
2 medium sized just-ripe pears (fruit should be firm)
2 tbsp butter
2 tbsp brown sugar 
Pinch sea salt
1 cup pecan halves
1 egg white
2 tsp brown sugar
1 tsp ground cinnamon
1 tsp paprika 
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp nutmeg
1/2 tsp powdered ginger
1/4 tsp ground cloves (optional)
1 tsp Dijon mustard
1 tbsp olive oil
1 tbsp mayo or vegan mayo
1 tsp balsamic vinegar
1 tbsp honey or agave nectar 
how to do it

Roast your pecans
Preheat oven to 300F. Toss pecans with beaten eggwhite in a medium bowl. In seperate bowl, mix all of the spices together. Toss coated pecans with spice mixture. Spread evenly on parchment-lined baking sheet. Bake for 23 minutes. Remove from oven and let cool completely. While pecans are roasting, prepare your pears.

Beware: your house is going to smell amazing.

PrePEAR (oh come on, you laughed.)
Slice pears into about 6 sections each. Remove seeds and stem. In a microwave safe bowl (or on the stovetop) melt butter and brown sugar together. Whisk in salt. Toss pears with butter/sugar mixture.
Lay evenly on parchment lined sheet. Once pecans are done, turn oven up to 325F. Roast pears for 15 to 18 minutes, or until they begin to soften and brown.

While pears are roasting, prepare dressing by combining all ingredients and whisking until smooth. Toss finished pears with chopped lettuce and pecans. Top with cheese and drizzle with dressing.

Enjoy!

Mid-East Feast (Roasted Squash with Cardamom)

Walking through the Plateau in Montreal on a friday night is always a new adventure. I love to immerse myself in the hubbub – which exists in large part thanks to the plethora of ethnic restaurants, trendy cafes and re-vapmed dive bars that line the streets. Whichever side of the world you’re from, you’re guaranteed to find a restaurant in this city that has what you’re looking for. And, if you’re in the mood to try new things, you will never be short on options.

Many people have voiced to me in the past their discontent with my vegetarianism (whether directly or indirectly) as it is an “inconvenience” to have to cater to my needs. To that sentiment I say, “Ha!” Being a vegetarian should never be viewed as limiting – it should instead be viewed as exciting: an excuse to get creative and try new food! I was quite excited when a friend suggested that we check out this funky looking place on Duluth, Khyber Pass, an Afghan restaurant with a number of  appealing meat-free menu items.

The food itself was similar to many of the middle-eastern dishes that I’ve tried before – looking around, I spotted many different rices and stews, I noted the common use of onions, tomatoes and legumes. What stood out to me however was the combination of spices and flavours. I immediately recognized the unique taste of cardamom in my main dish – and I absolutely loved it. I’ve only ever used cardamom in teas or in desserts before, never in anything savory. What a fantastic spice! The flavour complimented the sweet earthy squash, balanced out with the acidity of tomato, and softened with a hint of yogourt. I just HAD to re-create this dish at home. And I did – with great simplicity and success.


Roasted Butternut Squash 
with Sweet Tomato Sauce and Cardamom
an original recipe by allison sklar

what you’ll need
1 medium butternut squash, cubed (about 3 cups)
1 tbsp olive oil
1 cup basic tomato sauce*
2 tbsp real maple syrup
3 tsp cardamom powder / ground cardamom

for the garnish (optional)
1 tbsp plain yogourt
Roasted squash seeds

how to do it
Peel and cube squash, removing seeds. (Set seeds aside if roasting). Toss squash with olive oil. Wrap squash in parchment paper {How to: Cut double the length of parchment paper you’d need to line a 8×8” Pyrex dish. Place parchment in middle of dish and place squash inside. Fold paper over so that the squash is covered (the idea is not to let any of the squash be exposed.)} Poke holes in the parchment. Bake at 385F for 40 minutes. Meanwhile, combine tomato sauce, cardamom and maple syrup. Once cooked, remove squash from parchment and place directly into pyrex dish while still hot. Coat with tomato sauce mixture. Return to oven uncovered and bake for another 10 minutes.

Garnish with yogourt and roasted squash seeds. Enjoy!

*For the tomato sauce, you can make your own, or shortcut and use some good quality store-bought. I used Classico Tomato and Basil and it tasted wonderful. To make your own tomato sauce, scroll to the bottom of the following post: Drunken Tomato Sauce