A Savory Autumnal Pear, Pecan and Cheddar Pie

Who doesn't like pies? The buttery crust alone draws crowds from all over! The Foodies+ community on Google Plus dedicated a whole month for pies. Community members are challenged to concoct pies with seasonal ingredients using at least two  from a list prepared by the moderators that reflect the taste of autumn.

I rarely post savory recipes on my blog, but this time I wanted to go with something different, simple and savory.

The filling is made from a delicious trio of simple, yet complementary ingredients: pear, pecan and cheddar. Pears are known to complement the flavors of both nuts and cheese. Their mild sweetness softens the sharpness of cheese and brings out the nuttiness of pecans.

The cheese that you would use for this pie depends on your personal preference, but you do need to use one with character and depth of flavor. You can choose a blue cheese for example, if you appreciate their strong and sharp flavor. However, keep in mind that very strong cheeses do not suit the palate of many.

Though it was my first time trying this food trio in a pie, it certainly won't be the last one! The result was just perfect: nutty, buttery, and creamy with a touch of sweetness.

Let´s start baking (yields 4 servings; 18 cm pan):

For the crust you need:

• 175 g pastry flour
• 100 g cold butter, cut into small cubes
• 15 g sugar
• pinch of salt
• a dust of cinnamon (optional)
• 25 g grated cheddar 
• 20 ml cider vinegar
• 25 ml cold water

In a bowl, combine flour, salt, sugar, cinnamon, cheese and mix. Add the butter and work it quickly with the tip of your fingers or a dough blender. Add the vinegar and mix. Slowly start adding the water. Keep in mind that each flour absorbs water differently so don´t add all of your water at once. Drop the dough on your working surface and just gather it until it comes together. Don't overwork the dough as this would activate the gluten and it won't be crumbly. Wrap the dough in plastic and leave it in the fridge for at least an hour. You can do this step one day in advance. 

For the filling:

• 300 g pears, cored and cut into wedges (you need pears that withstand cooking and have a nice round flavor)
• 2 small shallots, cut into wedges
• 50 g chopped pecans
• 1 tbsp honey
• 50 g cheddar 
• salt and pepper to taste
• 1 tsp Dijon mustard 
• sprinkle of cinnamon
• 1 tbsp olive oil
• 15 g butter
• 1 tbsp of flour

Over a medium heat, add the butter and oil and wait a bit until the butter melts before adding the shallots. Cook until softened. Add the pecans and allow them to toast and soak in the flavors. Add the pears, salt, pepper, the mustard and cook for few minutes. Don't overcook the pears, you just want to sauté them. Add the honey and cinnamon, mix well and turn off the heat. 

Honey and cinnamon sauce:

• 40 g honey
• 20 g water
• 1 stick of cinnamon

Mix everything in a saucepan and then bring to a boil for few minutes. Leave to cool.

Assembly:

Roll the dough to about 5 mm thick,  arrange it over your tart pan, prick it and put it in the fridge again for 15 to 30 minutes.  

Mix the flour with the cooked pears then add the cheese and mix well with the filling. Now spread the filling over the dough.

You can decorate the pie with the leftover dough, it's not mandatory but it does add an extra touch. Brush the pie edges with cream and bake it in a preheated oven (175C) for about 35 to 40 min. Let the pie rest for about 10 minutes before serving.

Drizzle with the honey sauce and serve with a simple green salad and a good glass of wine.

Bon appetit.

Plum and Pecan Frangipane Galette

Summer lingered in Madrid this year. Day temperatures did not drop below 28 C until just recently. I really missed the cool autumn weather and now that it is finally here, it's time to enjoy some comfort food. 

For the first autumnal recipe, I used a fruit that is nearing the end of its season: a variety of colorful sweet and tart plums. 

This recipe is pretty basic and it calls for a flaky buttery crust, a sweet and nutty frangipane filling and tangy colorful plums rosettes. To make things more interesting, I added a comforting touch of cardamom to the crust and spiced up the frangipane with some ginger. Moreover, instead of using almonds like it's customary with frangipane, I used pecans. 

I did not know how the mix would turn out but it was really smooth, delicious, and the spice level was just right for that extra heart-warming sensation. 

For 4 to 6 persons, you need:

 Ingredients for the crust:

• 175 pastry flour
• 100 very cold butter
• 25 g powdered sugar and 25 g vanilla sugar
• pinch of salt
• 45 ml cold vodka or kirsh (or just ice water)
• 1/2 tsp ground cardamom (optional)

In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse again to get a sandy mixture. Slowly add the vodka; at first one tablespoon then one teaspoon at a time. Each flour has a different absorption capacity, so be careful not to get a soggy dough.

Once the dough forms a ball, drop the mixture on the working surface and just gather it. Do not over work it. Wrap it in plastic and leave it in the fridge for at least an hour or overnight.

For the frangipane:

• 50 g soft butter
• 50 g sugar (I used 10 g maple sugar and 40 g castor sugar. You can use brown sugar if you wish)
• 1 small egg
• 60 g ground pecans (lightly toasted)
• dash of salt
• 1 tsp freshly grated ginger

Mix the sugar and the salt with the butter, add the egg and whisk until well combined.  Add the pecans and ginger and mix well again. 

For the topping you need:

• 400 g of plums
• milk to brush the edges
• sugar to sprinkle

Assembly

Roll the dough to about 6 mm thick and 25 cm in diameter. Fold the edges to make them about a cm higher. If you don't want a free form shape, you can use a tart tin.

Spread the frangipane over the dough. You can use the whole quantity or adjust the amount to your liking. 

Arrange the plums on top of the frangipane. If you are patient enough, you can form rosettes with  sliced plums, if not, just half or quarter the plums and arrange them on top. 

Brush the edges with milk and sprinkle with sugar.

Bake in a preheated oven (180C) for 25 to 30 min, or until the frangipane is almost set in the middle.

Set it aside to cool. 

Served alone or with a scoop of creme fraiche, this is a delicious galette that you will be happy to share with friends or to enjoy by yourself, especially when the weather is getting chilly.  

Autumnal Apple, Pumpkin and Walnut Cake

It has become a habit of mine to post a recipe or two around this time of the year featuring pumpkin purée as a main ingredient. Pumpkins are brilliant, versatile, delicious and very healthy. In baking pumpkins do wonders to the texture of cakes and of course add subtle, autumnal and  comforting flavors; flavors that keep you coming back for more.  Pair this ingredient with the smooth and wonderfully spiced apple butter, sprinkle in some walnuts and you're in for a superb autumnal cake that will surely please everyone!

The recipe is perfect for less a gory Halloween celebration or for a sweet finish to your next thanksgiving dinner but it's also perfect for any rainy day when all you want to do is just cuddle under your blanket, drink tea and enjoy a sweet piece of moist  and delicious cake with a soft and creamy frosting. Sounds perfect, right?

Let´s start baking then.

For the cake (6 to 8 persons) you need :

• 3 eggs at room temperature
• 210 g brown sugar
• 150 browned butter (the French call it beurre noisette)
• 9 g baking powder
• 3 tbsp maple syrup
• 210 g cake flour
• 115 pumpkin purée
• 115 apple butter
• 100 g lightly toasted and roughly ground walnuts (leave some big chunks if you like)
• 1 tsp cinnamon, 1 tsp mixed spices (cloves, star anise, ginger, cardamom, nutmeg)
• dash of salt

Start by combining the flour, walnuts, baking powder, salt and spices and set aside.

In your mixing bowl beat the eggs on a high speed and add the sugar, when the mixture triples in volume and becomes pale and thicker add the browned butter at low speed and mix until combined.

With a spatula add the pumpkin purée, the apple butter and the maple syrup, mix again and lastly fold the flour mixture.

Pour the batter in three 15cm pre-prepared pans (or in two 23cm) and bake in a preheated oven (175C) for 25 minutes. Remember that the baking time might vary so check on the cake after 20 minutes.

For the frosting you need:

• 250 g soft butter
• 250 g cream cheese at room temperature
• 220 g powdered sugar
• flavoring: 1 tsp maple syrup, 1/4 tsp mixed spice or just use vanilla essence.

Combine all ingredients and beat for about 5 min until creamy and fluffy.

Assembly:

Smear some frosting on your cake tray or stand. Put the first cake layer and pipe a generous amount of frosting. Add the second layer and repeat with the second and third layer. Cover the last layer with the frosting. 

I decorated the cake with marzipan apples, pumpkins, acorns and leaves and colored the frosting to go along with the painted fruits and leaves.

Do take some time to make this cake and I´m sure you will like it.

Finally I wish everyone a Happy Halloween.

For more pumpkin recipes click here, here and here.

An Autumnal Treat: Apple Butter.

Apples are incredibly useful fruits and I always make sure to have some in my kitchen. Apples come in many different colors, textures and sweetness to please even the pickiest of eaters. You know how some fruits are just meant to be consumed fresh? Luckily apples are wonderful as fresh and get even better when cooked or baked. Apples go so well in way too many sweet recipes and what's more, they make wonderful ingredients in several savory dishes.

Nowadays we can have apples all throughout the year, however, the best apples are had during autumn. During this time of apple-plenty, one thinks of ways to capture the essence of apples while they are at their best. Apple jams and preserves is one way but another and perhaps lesser known way is apple butter. Spicy with a silky soft butter like texture, this preparation is a wonderful addition to many sweet and savory goods.

During old times, apple butter was seen as a way to make use of excess apples and since then many recipes have been developed. I opted for a simpler and quicker recipe that delivers the flavor and texture expected from apple butter.

Next time you have lots of apples, make some "butter" for yourself and for others, as it makes a great gift: autumn in a jar!!

To make the apple butter you need:

• 1 kilo of  peeled, cored and cut into chunks apples (I used different types of apples like granny smith, russet, red delicious, royal gala and fuji as this will provide a mix of sweet and tart flavors)
• 40 g dark brown sugar, 40 g white sugar (you can adjust the amount to your liking)
• mix of spices, 1/4 tsp of ground cloves, ground ginger, ground cardamom, ground all spice, ground star anise, ground nutmeg, orange zest and 1 tsp of cinnamon
• pinch of salt
• squeeze of lemon

In a pot, mix the apples, sugar, salt and the lemon, add a tbsp of water and cook on a gentle heat until soft. Process the apples into a purée. I used a hand blender and it took me just a few minutes.

Add the spices and cook again until you get the desired thickness. The cooking time will depend on the kind of apples you use, mine took about an hour before adding the spices, and after that they needed about 10 to 15 minutes.

Now you´re ready to fill the apple butter into your sterilized jars. Once cold leave in the fridge.

The uses of this butter are unlimited. Put some in a melted cheese sandwich or with chicken, on a pizza instead of the tomato sauce with arugula and Parmesan and many more. But for me this apple butter really shines in baked goods and I invite you to make it and experiment with its uses. I'm pretty sure you will not be disappointed.

Chocolate Orange Crinckles and Crackles

After a long and hot summer, I can´t be happier with the arrival of autumn. The temperature are still rather high for this time of the year but not hot enough to prevent us for enjoying chocolate in all its baked goodness. Baking season is on again, and what better than chocolate cookies to start with?

The chocolate cookies recipe I chose will yield not only delicious but also very pretty cookies without any decoration effort. The cookie dough expands and cracks the white sugar layer creating a mosaic effect of black and white that is unique to each cookie.
These cookies have a soft and fudgy texture and can be made in no time. Kids and adults alike can enjoy them with a cup of milk or a cup of coffee.

Like always, recipes can be tweaked to suit your individual taste. The flavors I used to enhance and complement that of chocolate were orange and coffee. But you can add whatever flavor that goes well with chocolate or just enjoy the taste of pure chocolate. 

For  about 24 to 25 cookies you need

• 110 dark chocolate, melted
• 60 g soft butter
• 100 g brown sugar (you can use more if you like sweeter flavors)
• 100 g flour
• 25 g cocoa powder (unsweetened)
• 1 egg
• 1/2 tsp baking powder (about 3 g)
• dash of salt
• 1/4 tsp instant coffee (optional)
• the zest of one small orange (about a tsp)
• 2 tbsp milk
• fine sugar and powdered sugar for coating 

First sift together flour, cocoa powder, baking powder and salt then add the coffee if you are using it.

In a mixing bowl, cream the butter, sugar and orange zest. Once the mixture is creamy add the egg and whisk until combined, add the chocolate and mix again. When the mixture is homogeneous, and at the lowest speed, add half of the flour mixture mix then add the milk and finish with the second half of the flour mixture.

Refrigerate for at least 2 hours, either in the bowl, or transfer it to a small square container (about 16 x 16 cm). Once the dough is really cold, you can use a small ice cream scoop to form small balls or just use a spoon. If you left the dough in the square container, divide it into 24 small squares and roll them into balls.

First, roll the balls in the fine sugar then give it a good coating of powdered sugar. Be generous with the sugar to get a really elegant and beautiful result.

Cover a baking sheet with parchment paper and place the cookie balls on top and make sure you give them enough space to expand while baking. The recipe will be enough to fill 2 baking sheets so if you don't have 2 sheets, bake the first  batch while the remaining cookies still happily in the fridge.

Bake in a preheated oven (180C) for 12-14 min. Leave the cookies to cool for at least 5 min on the baking sheet before transferring them onto a cooling rack.

Enjoy a mouthful of melting chocolate cookies with a refreshing autumn flavor that will comfort you any time and every where.

Cinnamon and orange scented pound cake

Pound cakes must be the easiest cakes to make; with just four key ingredients you have a delightful, tasty and reliable recipe. I have been making pound cakes forever and of course I always add new twist to the base so I don´t get bored.
Now that is colder in Madrid, the pound cakes I make need to have deep warm flavor that suit this weather perfectly. 

I mentioned in previous posts that I love to go on weekends to Madrid's countryside and walk in its forests and explore its charming villages. I usually take some snacks with me as I know I will get hungry and need something to keep me going. On my last visit, I wanted to have a small picnic time, even though it is even colder in the countryside, so I made a heart-warming cake for the occasion.

Thinking of the ingredients that would transform the plain vanilla pound cake wasn't a difficult task. As I am a cinnamon-o-holic, I had to use it to give that depth of flavor and warmth and to complement and freshen up that flavor what better than orange zest? I also added some chooclate drops to round the flavor and give even more depth. Finally, for added texture, I made a nutty, buttery and spicy streusel topping. Heavenly combination.

Now let´s start baking:
For the cake (one small loaf tin)

• 1 large egg room temperature
• 60 g sugar
• 60 g soft butter
• 60 g flour
• 2 g baking powder or 1/2 tsp
• the zest of a small orange
• 1 tsp cinnamon
• 20 g chocolate drops
• dash of salt

For the streusel:

• 14 g flour
• 7 g butter
• 7 g brown sugar
• 1/2 tsp cinnamon
• 20 g chopped walnuts

First mix the flour, baking powder and salt and set aside. Cream the butter with sugar, cinnamon and orange zest, I do it by hand using a rubber spatula, you can use an electric mixer but I don´t bother, especially when it's only a small quantity. When well combined add the egg and mix well. Fold in  the flour mixture and lastly the chocolate drops.

Quickly prepare the streusel by mixing all the ingredients save for the walnuts. Use the tip of your fingers or a fork to incorporate the butter into the dry ingredients. When well combined add the walnuts. 

Sprinkle the streusel on the top of the batter and bake for about 25 to 30 min in a preheated oven (180 C or 350 F).

That mini cake made that day warm despite of the cold and the snow in the high mountains nearby. The day was perfect, the cake was just right and the colors of the surrounding nature were outstanding. The only downside was the windy weather which made the cold feel even colder. I had to quickly wrap up and head back to Madrid enjoying the good time spent there and the few pictures I managed to take before my hands froze, but it was worth it!