Apple Cider Pumpkin Doughnuts with Maple Glaze

So, I have a confession: I'm addicted to Pinterest. And since I love to cook, I follow many fellow foodies and constantly see awesome cooking and baking ideas. Recently, many different kinds of homemade doughnuts have filled up my feed and caught my attention (really, are doughnuts the new cake pops?). I couldn't find a recipe that had all the flavors I wanted in a fall doughnut, so I did what I usually end up doing and made up my own recipe inspired by a few of the recipes I found (like this one or this one).

We happen to have delicious apple cider made on a farm from our CSA, and I wanted to make sure to incorporate it into my dough. A lot of the recipes I found for doughnuts seemed to include sweet potatoes, squash, or pumpkin, which sounded amazing so I wanted to include that element in my recipe as well. I also decided to replace most, but not all, of the eggs and oil this recipe would require with applesauce, which usually makes for a nice baking substitute,  is healthier, and would complement the other flavors well. Lastly, I wanted these doughnuts to be baked and not fried, as I try to be pretty health-conscious in my cooking.

I did need to go out and buy doughnut pans, which I was (not so) secretly happy about because I love getting cooking gadgetry at the HomeGoods near our apartment. Any excuse to go there is a good excuse, even though our credit card bill might protest. Normally I try to avoid specialized gadgets that only have one kind of use, but these were cheap and don't take up too much storage space, so I went for it. However, in case you don't have and/or don't want to get doughnut tins, I left the option open to make these as muffins as well, which are also delicious. Actually, this recipe made more batter than you need for a dozen doughnuts, so I ended up making doughnuts and muffins.

These taste as good as they look

Pasta with Pumpkin Sauce

Have you ever wanted a bowl of pasta but were quite tired of the same old tomato or marinara sauce on pasta? Or if you're a little more old school and keep it clean with just garlic and olive oil, haven't you wished you could bring a new, fresh flavor into your bowl of pasta? I felt exactly that way last week, and I wanted a new sauce quickly (in about the time it took the pasta to cook).

I had a can of pumpkin around, and if you've been reading this blog from the beginning you might have gotten the hint that I am a culinary sucker for pumpkin. It's really just so versatile in how you can use it in so many dishes, either as a star or as part of the supporting cast. Faigy and I (if you haven't noticed, my wife and I are co-bloggers now; I lucked out with someone just as (if not more so) culinarily talented and inclined as myself) have been toying with the idea of making pumpkin gnocchi for quite some time now. Unfortunately it was a rather lazy Sunday so that wasn't happening. But we could do the next best thing - have pasta with some sort of pumpkin sauce.

I wanted to really highlight the savory notes of pumpkin this time, which stands in contrast to a lot of other pumpkin recipes I'm a fan of. I decided to use dairy as the platform upon which to build these flavors - first and foremost starting with frying (not just sautéeing) onions in butter. Some milk thins out the thicker canned pumpkin and gives the sauce some creaminess, but what really steps up the flavor is fresh-grated Parmesan cheese. It's sometimes hard to find blocks of Parmesan kosher, so in a pinch the bottled pre-grated Miller's stuff will do, but it's hard to beat the fresh stuff. The cheese brings out some of the nuttiness dormant in the butter and pumpkin, and is enhanced if you add the toasted crushed walnuts.

The last really crucial thing to this recipe is the finishing touch: extra virgin olive oil. Now, I am often one to just skip garnishes and like accoutrements to recipes I see; you are free to do so with the others in this recipe, but I warn you, DO NOT SKIP THIS. The fruitiness of the olive oil adds a really powerful contrasting accent to the savory sauce we've built up and teases out some of the fruitiness the pumpkin is hiding. Since it's raw, definitely use the extra virgin stuff (we just used generic Fairway brand and it was fantastic).

You can in fact make this entire recipe pareve/dairy-free (as indicated) but be aware that if at all possible, you should re-make it in its dairy form another time to compare and contrast.

A fresh autumn take on pasta sauce

Pumpkin Potato Kugel

Just in time for Thanksgiving! Still looking for that unique side dish that will make your guests go "Hm! Mm!"? You're in luck! This autumn take on a Shabbat classic will definitely bring a host of interesting flavors to the party.

Now, I'll admit, I did not use fresh pumpkin - and I should have since it's pumpkin season. Shame on me. But, I've had a lonely can of pumpkin puree sitting around for a long time and it's been begging me to use it in a fall-themed dish. If you have the time to cut open a pumpkin and scoop out its flesh (use the rest of it for other goodies - e.g. stuff it with fruits and nuts and bake it!), you should do that. If not, the canned stuff works just fine.

If you don't have a food processor, the classic way of grating by hand is the old standby (that's how I used to do it before I got my food processor). I like using the grating disk to fool people into thinking that I slaved over grating it by hand, therefore they must all enjoy. Also, I like the texture of grated potatoes over shredded.

This is actually a modification of my standard potato kugel recipe - which I will probably post at some later point when I have a picture to show for it. In the meantime though you can probably reverse engineer it. If you're into that sort of thing. I know I am.

A fall variation on a classic courtesy of your favorite gourd - pumpkin!

Pumpkin Potato Kugel

6 potatoes
1 large onion
1 can pureed pumpkin (fresh is good too)
4 large eggs, beaten
1/4 cup flour
1/4 cup oil
1/2 tsp cinnamon
1/2 tsp nutmeg (freshly grated if possible)
1/4 tsp allspice
A few sprigs fresh thyme, optional
2 tbsp brown sugar, optional
Heavy pinch of salt
Ground black pepper to taste

1. Preheat oven to 350.

2. Grate the potatoes and onion together, by hand or in a food processor. Squeeze out as much moisture as possible.

3. Dump potato and onion into a boil along with remaining ingredients (except 1 tbsp. brown sugar, if using). Mix very well until you can no longer see flour and everything is well-incorporated.

4. Spray a 9x13 baking pan with cooking spray. Pour the mixture into the pan and smooth out the top. If using, sprinkle remaining brown sugar all over the top to add a deeper molasses color to the top.

5. Bake for 1 hour or until a toothpick inserted in the middle comes out clean (normally I would say bake until brown but color is hard to tell with the pumpkin orange).

Serves 12-16, depending how big you cut it.

Glazed Autumn Casserole

Last week, I happened to go to the farmer's market around the corner, just looking to see what looked good. I found a stand with these enormous just-dug sweet potatoes, and decided I should buy a bunch - I was very in the mood for a fall-themed side dish. I was also in the apple stand and decided to try a fruit I'd heard a lot about but never tried - quince. It's kind of like a really tart apple.

I looked a bit on Recipezaar to see what I could do with sweet potatoes and apples, and I came up with a lot of different casseroles - so I decided to give my own shot at a fall-style casserole, with Thanksgiving coming up soon. I gathered a bunch of other fall-themed ingredients like pecans, pumpkin and craisins to give it a more authentic autumn theme. (The sweet potato roasting method is from the November/December 2008 issue of Cook's Illustrated). This casserole is what I came up with - it was bursting with autumn flavor!

These are just leftovers...forgot to take a picture of the original

Glazed Autumn Casserole

4 medium (or 2 extremely large) sweet potatoes, peeled and sliced into rounds
2 peeled and diced quince or apples (Granny Smith would probably be good)
3 tbsp brown sugar
2 tbsp. fat-free margarine
1/2 cup coarsely chopped pecans

1/3 cup craisins

1 shot rum
1/4 cup lemon juice
1 large spanish onion, sliced
3 tbsp maple syrup
1 cup apple cider/juice
2 cinnamon sticks

2 tbsp. canola oil

2 (15 oz.) cans pumpkin
cinnamon
allspice
nutmeg
salt & pepper

1. Line baking sheet (or two) with aluminum foil and cooking spray. Coat sweet potato rounds with a bit of canola oil, salt and pepper. Lay sweet potato rounds out in one layer on sheet. Cover tightly with foil and place in a cold oven, then turn it to 425. DO NOT PREHEAT. Let potatoes cook for 30 minutes.

2. After potatoes are cooked, remove foil and leave them for another 5-10 minutes; flip them and cook them for an additional 5-10 minutes, till their color is nice and browned (be very careful not to burn! Burning the potatoes will make the final casserole texture stiff)

3. Meanwhile, caramelize sliced onions in the oil over med-high heat.

4. Melt margarine in another pan, and combine apples, pecans, nutmeg and brown sugar. Caramelize together till apples are well coated.

5. Finally, in one more pot combine apple juice, lemon juice, maple syrup, rum, craisins, cinnamon sticks and allspice. Cook over medium heat until reduced by about half, or until the glaze reaches a moderately thick consistency.

6. Once everything is finished, spray a casserole dish with cooking spray. Build the casserole in layers: first a layer of sweet potatoes, then a layer of onions, then a layer of apples & nuts, then spread one can of pumpkin evenly over everything. Salt the pumpkin layer to your taste. Repeat with one more set of layers, except instead of salting the top pumpkin layer, sprinkle cinnamon over it. Pour the glaze over the top of the casserole (you can keep the cinnamon sticks for garnishes), and serve!

7. Leftovers taste really, really good.

Serves 12.
2 Weight Watchers points per serving.