More Pumpkin Things

• How did it get to be nearly Thanksgiving?  I started this post, or at least the initial inspiration for this post, a year ago when it was just a few weeks away from Thanksgiving 2018.  And here we are.  A mere two-ish weeks away from Thanksgiving 2019.
• So, before everything turns to the Peppermint Things, I am going to sneak in a Pumpkin Thing.  And a Granola Thing, because in the years I've been writing this blog, how have I not shared a granola recipe???  It's so gloriously adaptable.  Make it your way and you have no excuse to skip breakfast.  It's healthy-ish.  Add milk and you've got a lovely cereal.  Add yogurt, a drizzle of honey, and some fruit and you have a Breakfast of Champions.  
• You can easily half this recipe as I initially made it to take to the neighborhood produce exchange that I never made it to.  Or just keep the amounts as is and gift everyone at your Thanksgiving dinner to a take home treat.
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Pumpkin Granola
Makes about 11 cups
Adapted from Nekisia Davis' Olive Oil & Maple Granola

6 cups rolled oats

1 cup pepitas

1 cup sunflower seeds

1 cup sliced almonds

1 1/2 cups unsweetened, shredded coconut

1 1/4 cup maple syrup

1 cup canola oil

1 cups packed dark brown sugar

1 cup pumpkin puree (not pie filling)
1 tbsp pumpkin pie spice

Kosher salt, a generous pinch

Pre-heat oven to 350 degrees.  In a large mixing bowl, add rolled oats, pepitas, sunflower seeds, almonds, and coconut.  Mix well.  Gradually add maple syrup and canola oil.  Mix well to incorporate liquids into dry ingredients.  Once mixed, add brown sugar, pumpkin puree, and pumpkin pie spice (or your own combination of cinnamon, nutmeg, clove, and ginger).  Add salt to taste.

Split granola mixture between two parchment lined cookie sheets and bake on separate racks in oven.  Bake for 50-60 minutes.  Halfway through bake time, be sure to turn granola and rotate cookie sheets.  Remove from oven when granola is golden brown.  Allow to cool completely before storing in airtight containers.  Will last for at least two weeks.

The Household Seal of Approval

Part of the attraction for me to vintage cookbooks and vintage books in general is the incredible amount of care that went into the designs.  Think of pulp fiction novels from the 50's.  The enduring attraction, to some extent, is the cover artwork.  Vying for attention from shelves and newsstands of years gone by, they are brightly colored, titilating, and suggestive.  Some cookbooks of decades ago hold that same attraction for me.  So many cookbooks have amazing graphics and design--from embossed covers of intricate detail to illustrations with mid-century style and swagger.  While surface beauty wasn't the only factor that led to this week's cookbook pick, it did make me linger a little longer over my choice.

From 1941, The Household Searchlight Recipe Book came out of Topeka, Kansas.  I did a little research on The Household Magazine and discovered that it was pretty prolific for its time.  In 1931, it had a subscription circulation of over 1 million readers.  The Library of Congress even has an issue from 1926 in its digital archives, which is a treat to look through.  The recipe book has an extensive index of options, with recipes tested and given the 'Searchlight Seal of Approval,' which must have been the Topeka version of the Good Housekeeping seal.  The 'Sandwiches' section alone provided a plethora of options, which is what made it win out over the Trader Vic's cookbook that was also under consideration.  A lot of ingenious combinations, a lot of downright odd combinations, all under the categories of open faced or closed sandwiches, with gentle suggestions on what bread to use and whether to keep crusts on or off.

I could have chosen Pineapple Peanut Sandwiches, Baked Bean Sandwiches, Black Walnut Sandwiches, or even Coconut Sandwiches.  But I didn't.  What I did choose was the Fig Nut Sandwiches and the Carrot Sandwiches.  With some of the choices available here, your next tea party would be anything but ordinary.

I took liberty with the recipes since both called for a specific salad dressing to mix in.  I used what I had on hand, or just shaved enough off the recipe to make it still work without having to make anything more.

Carrot Sandwiches
Adapted from The Household Searchlight Recipe Book
Recipe courtesy of Eulalie Weber, Marysville, KS

1 large carrot, washed, top and root end trimmed
1/2 cup dry roasted peanuts
Arugula, washed
2 tbsp tahini dressing
2 slices whole wheat bread, toasted

In a food processor, grind peanuts to fine consistency, but not peanut butter.  With the shredder blade, add the carrot and pulse to combine.  Add dressing to bring to spreadable consistency.  You could easily use the same amount of vegetable or olive oil in place of the dressing.  Spread on one slice of toast with arugula, top with second slice and cut into triangles. 

Fig Nut Sandwiches
Adapted from The Household Searchlight Recipe Book

1 cup dried figs, about 8 or 9
1/4 cup almonds
2 tbsp honey
1 tbsp lemon juice
2 tbsp mayonnaise
pinch of salt
baguette, sliced thin and grilled

Grind almonds in a food processor until minced but not ground too finely.  Add figs and grind until combined.  Add remaining ingredients and process until it becomes the consistenly of a chunky spread.  Spread on bageutte slices.

Best Laid Plans

When I decided a couple of months ago that I was going to have a Christmas party this year, I felt as though I had months to straighten the place up, do a massive autumnal Spring cleaning, and plan the perfect little soiree (which I'm always planning in my head to some degree).  I haven't had a get-together in close to five years.  It was time.  I even thought it would be great to have a fondue party (to officially break in the fondue pot my parents gave me for Christmas a few years ago).

My party would be a 2014 version of this:

1952 Diane and Allan Arbus

People dressed spiffily, a table spectacularly laid out, sparkling conversation, and wine flowing freely.  Then, before I knew it, Thanksgiving happened.  There has been no autumnal Spring cleaning, no straightening, and I have barely thought of holiday logistics.  I still don't have a baking schedule, a completed Christmas card list, or a wreath on the front door.  

All this means there will be no party.  At least not a Christmas party.  Maybe a New Year's party?  Not a New Year's Eve party (too stressful)...but a get-together post-holidays, when peace and calm reign again.  It will be a few close friends, a pot of melted cheese, free-flowing wine, and no pressure to throw a 'perfect' party.  Doesn't that sound like a good idea?

But...just because I'm not throwing a holiday party doesn't mean that I can't share a couple of appetizer ideas for your holiday get-together.  They are easily cobbled together, requiring not a lot of prep, and are great to add to any selection of cheeses, salumi, dips, or whatever else you find yourself craving.  

Persimmon and Tarragon Bites

Makes 12

1 Fuyu persimmon, sliced thin

1/4 cup goat cheese or cream cheese

1-2 sprigs, fresh tarragon

black pepper, fresh ground

12 mini toasts, crackers, pita chips

Place a half moon slice of persimmon on each toast, top with 1/2 to 1 teaspoon of cheese, and garnish with 2 tarragon leaves.  A fresh crack of pepper is a nice addition.  

So easy it's not even a recipe!  But that's what you want...easy!  Time to actually mingle with the people you invited to your house!  To be honest, I cannot lay claim to this combination.  The credit must go to a woman that I've spoken to a couple of times at the produce exchange I go to.  She brought the tarragon at this month's exchange and when we were chatting she shared this combination with me.  I came right home and made it, since I had the goat cheese, the toasts, the persimmon, and thanks to her contribution...the tarragon.  It's divine.  She also offered the cream cheese substitution for those who don't like goat cheese (who are you people?).  Doubling, tripling, or even quadrupling this will be no problem.  

Warm Herbed Olives

1-2 cups, olives (a variety)

2 teaspoons fresh rosemary leaves

1 garlic clove, minced

black pepper

In a large skillet, over low heat, add olives, rosemary, garlic, and pepper.  Stir frequently to combine everything and allow flavors to mingle.  

Again...this will require little to no effort.  Be sure to get a variety of olives.  You can buy a mix at any grocery stores that has a decent service deli and they will probably already be a little seasoned.  If you can, buy small amounts of single varieties that you can combine as you like.  Kalamatas, picholines, Nicoise, Alfonsos...there is a whole world of olives out there for you to conquer!  If you don't like rosemary, you can take it to a different level with oregano, or even basil.  The important part is to warm them to release a little of their oils and develop the depth of their flavors.  

Spicy Almonds

Makes 2 cups

1 tbsp olive oil

1/2 tsp garlic powder

1/4 tsp curry powder

1/4 tsp cumin

1/4 tsp shichimi togarashi or chili powder

pinch of salt

2 cups almonds, roasted, unsalted

3-4 dashes hot sauce

In a large skillet over medium flame, heat the olive oil until it barely starts to shimmer.  Add garlic powder, curry powder, cumin, togarashi, and salt.  As the spices begin to warm, stir to mix together.  Add almonds and stir quickly to coat with oil and spices.  Lower heat and add hot sauce, still stirring to distribute hot sauce evenly.  Remove from heat and let cool.  

  

Panna Cotta

Just two Italian words that when spoken, will make you think of sitting at a little trattoria in Rome, sipping an espresso and watching the people around you.  Meaning 'cooked cream,' panna cotta struck me as exotic and difficult to make.  Then I read a recipe and realised that I was wrong.  It's a relatively easy process.  I did a little Googling to see if I could make it with coconut milk.  Lo and behold...you bet you can!

Panna cotta falls into the category of a 'pretty' dessert:  the contrast of white creaminess with whatever you choose to top it with.  I didn't want to compete with the coconut and simply topped it with toasted coconut flakes and slivered almonds.  I used a recipe from the Inspiring the Everyday blog, where Michael's photography makes the dessert look amazing and delectable.  Like Michael, I didn't add any additional flavour, so the panna cotta is very subtle.  Next time I make it with coconut milk, I plan on punching up the flavour a little bit.

Find the recipe on 'Inspiring the Everyday' here.