Roasted Pears with Orange Maple Sauce

Somehow, even after after a heavy meal, most of us still find room for dessert. Me included! But I don't like feeling overstuffed, so I prefer something lighter, made with fruit, rather than a hunk of cake or pie.

I made these roasted pears recently -- the recipe is very easy and only has a few ingredients. It's a perfect finale to a Hanukkah meal, which tends to include lots of rich dairy foods and fried everything. You can make the pears a day ahead and stuff the hollows with whipped cream or ice cream, just before serving.

For us, the big Hanukkah meal is always a roasted goose with all the trimmings -- braised red cabbage, potato latkes -- the works! Roasted pears for dessert, for sure! Plain. Maybe with sorbet.

Roasted Pears with Orange-Maple Sauce

• 3 large ripe Bartlett pears
• half a lemon
• 1/2 cup orange juice
• 2 tablespoons maple syrup
• 1-1/2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ice cream, whipped cream or sorbet

Preheat the oven to 400 degrees. Peel the pears, cut them in half and remove the inner core and seeds. Rub the surface with the cut half of a lemon. Place the pear halves in a baking dish just large enough to hold them so they don’t tip over. Mix the juice, maple syrup, coconut oil and vanilla extract and spoon over the pears. Roast for about 25-30 minutes, basting occasionally with the pan juices, or until the pears are tender. Remove the pears and let them cool. Serve the pears with the pan juices and ice cream, whipped cream or sorbet if desired. (If the pan juices seem too thin, pour the liquid into a small saucepan, cook on high heat for a minute or so or until syrupy. Set aside to cool.)

Makes 6 servings

Apple-Pumpkin Streusel Muffins

A few weeks ago I bought about 60 pounds of apples.

That's a lot of apples.

And even I can hardly believe that after making many pies, a few cakes, some baked apples, apple crisps and apple brown bettys, mounds of applesauce, a couple chicken-apple recipes, including a salad, all my apples are gone.

Oh no! 

I still have a pancake recipe to try! 

Hard to believe I'll have to buy another few pounds. 

But before I ran out of apples, I did get to try these Apple-Pumpkin Streusel Muffins which are gorgeous and delicious and such a welcome, seasonal treat (with cider or coffee or tea) for Hallowe'en or Thanksgiving or simply for breakfast or coffee break.

 

Apple-Pumpkin Streusel Muffins

Streusel:

• 1/3 cup brown sugar
• 3 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter, cut in smaller pieces, or coconut oil

Muffins:

• 2-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup mashed pumpkin
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups chopped apples

To make the streusel: place the brown sugar, flour and cinnamon in a bowl and mix to distribute the ingredients evenly. Add the butter and work into the dry ingredients with your fingers until the mixture looks crumbly. Set aside.

To make the muffins: Preheat the oven to 400 degrees. Lightly grease 12 muffin tins. Combine the flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt in a bowl and stir with a whisk until the ingredients are evenly distributed. In another bowl, combine the pumpkin, vegetable oil and eggs and blend thoroughly. Pour the liquid ingredients into the flour mixture and mix until combined. Stir in the apples. Spoon the batter into the muffin tins. Sprinkle the tops evenly with the streusel. Bake for about 20 minutes or until tops are browned and crispy and a cake tester inserted into the center comes out clean. 

Makes 12

What To Do With All That Leftover Pumpkin

Every year around this time food writers offer up suggestions about what to do with "all that leftover pumpkin" from Hallowe'en. As if we actually use our jack-o-lanterns to make homemade fresh mashed pumpkin.

No, really!

Actually, because I am a food writer, I do cook one small pumpkin but, most of the time I use the canned stuff, like most everyone else.

Even so, I am always looking for new recipes for "all that leftover pumpkin" and I found a fabulous one this season: Pumpkin Crumb Cake from Miriam Pascal's new book: Something Sweet.

This cake is my kind of dessert. Dense, gently spicy, a sweet top crumb over cake that's not overly sugary. Wonderful with coffee. 

I believe that when you get a cookbook with even one good recipe it is worth the purchase.

And I figured if this recipe was so good, I might find others too.

So I made the Flourless Fudge Cookies, which I'll have to remember next Passover because my family gobbled down all 30 cookies rather quickly.

The Healthy Summer Fruit Crumbles were another winner.

Yes, you can see I am more the coffee cake/granola type. There's a lot in the book for me (yeast dough, Oatmeal Cookie Wedges, Sweet and Spicy Roasted Nuts). But there's plenty in this book for those with a bigger sweet tooth (Chocolate Chip Peanut Pie, for instance, drizzled with chocolate sauce! Or Rice Krispie Treat Truffles!). There are also chapters on beverages, candies, frostings, over and above the usual cakes, cookies, pies and pastries.

There are some handy points too. For example, each recipe indicates whether it is dairy or dairy-free (pareve), a nice addition for kosher keepers and those who are lactose-intolerant. And there are suggestions on how to use sugar substitutes for those who do, recipe variations, tips, (including how to plan a recipe ahead), as well as baking guide with info about equipment, ingredients and substitutions. 

For all those who are looking for a good recipe to use up "all that leftover pumpkin" here's Miriam's recipe. 

Pumpkin Crumb Cake

Recipe from Something Sweet by Miriam Pascal

Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications

Pareve | Yield: 10-12 servings

Who can resist a crumb cake? The only thing better than that dense cake on the bottom is the thick layer of cinnamon-y crumbs it’s topped with. I couldn’t resist doing a non-traditional take on this popular dessert, so I came up with this fall-inspired version. It’s full of cinnamon, spice, and, of course, pumpkin. And while I’m not going to claim that this is healthful, the sour cream you’ll usually find in crumb cake has been swapped out for pumpkin, so you’re definitely saving calories there.

CRUMBS

¹⁄3 cup sugar

¾ cup brown sugar

3 teaspoons cinnamon

pinch salt

1¾ cups flour

¾ cup oil

CAKE

1 cup oil

1 cup sugar

½ cup brown sugar

2 eggs

1 cup canned pumpkin purée (see Note)

1½ teaspoons vanilla extract

2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2½ cups flour

1.     Preheat oven to 325ºF. Grease and flour a 9x13-inch pan; set aside.

2.     Prepare the crumbs: Combine sugars, cinnamon, salt, and flour in a small bowl. Add oil; mix until combined and crumbs form. Set aside.

3.     Prepare the batter: In the bowl of an electric mixer, on medium speed, beat together oil and sugars until smooth.

4.     Add eggs, pumpkin purée, vanilla, cinnamon, baking powder, baking soda, and salt. Beat until combined.

5.     Reduce mixer speed to low. Add flour gradually, beating until justcombined. Do not overmix.

6.     Pour batter into prepared pan. Cover entire surface of the cake with prepared crumbs (there will be a very thick layer of crumbs).

7.     Bake for about 1 hour, until a tester inserted into the center comes out clean

Note Be sure not to use canned pumpkin pie filling, as it has ingredients not needed here. Of course, homemade pumpkin purée is great, too.

Plan Ahead This cake freezes well in an airtight container. For best results, freeze whole and cut into squares just before serving.

Pumpkin Spice Corn Muffins

It's October, almost Hallowe'en, which means you're going to see "pumpkin spice" everything. Cake. Ice cream. Latte. Whatever.

I decided to get in on the act. Especially because I have been experimenting with mashed pumpkin for a variety of recipes and have (actually, had) loads of it in my fridge.

These Pumpkin Spice Corn Muffins are among the tastiest results.

Corn muffins are some of my favorite breakfast breads but sometimes they're too dry or too grainy. I have several good recipes though. 

Adding mashed pumpkin and autumn spices to the batter gives the corn muffins a warm and comfy flavor. In addition, the muffins are dense, moist and tender. Not dry, not grainy. 

Pumpkin Spice Corn Muffins

• 3 tablespoons butter
• 1-1/4 cups cornmeal 
• 3/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2  teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 3/4 cup milk
• 1 cup mashed pumpkin

Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Melt the butter and set it aside to cool. In a bowl, mix the cornmeal, flour, brown sugar, baking soda, baking powder, salt and cinnamon until well blended. In another bowl mix the egg, milk, pumpkin and cooled butter until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Spoon equal amounts into the muffin cups.

Bake for 18-20 minutes or until golden brown.

Makes 10

Remembering my Dad

I'm remembering my Dad today. Remembering the hugs and the "I love yous."

Missing him always but especially on this day, his 20th yahrzeit.

This was one of his favorite desserts.

william vail's favorite Apple Brown Betty

•  4-5 pie apples such as Granny Smiths, Rhode Island Greenings or Golden Delicious
• 1-1/2 tablespoons lemon juice
• 3 cups diced homestyle white bread
• 1/2 cup brown sugar
• 1/3 cup melted unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• pinch of salt

Preheat the oven to 350 degrees. Peel the apples and remove the cores. Cut the apples into bite sized pieces. Pour the lemon juice over the apples and place them in a baking dish. Combine the bread dice, brown sugar, melted butter, cinnamon, nutmeg and salt in a bowl. Toss the ingredients to distribute the ingredients evenly. Place the bread mixture on top of the apples. Bake for about 45 minutes or until the top is golden brown and crusty. Let cool slightly, but best when served warm.

Makes 4 servings

Nectarine or Peach Crisp

Peach Crisp

Autumn may be here, officially speaking. But I couldn't resist the gorgeous nectarines at a local market. I bought a dozen. Large. 

I let them ripen for two days on my counter and they had that end-of-summer ripe, sweet perfume. I couldn't wait to polish one off, anticipating the juicy flesh on my tongue, savoring the last essences of summer.

They were mealy. Dry. Huge disappointment.

But I hate to throw food out.

Ed wanted me to poach them. It seemed like a good idea because poaching not-so-good fruit can enhance their flavor.

They were so big that before poaching I decided to cut them in half, remove the pits and poach the halves. But when I cut them they were full of brown spots. Beyond poaching.

Huge disappointment. But I hate to throw food out.

So I cut around the brown spots and from 12 large nectarines had enough flesh to make a crisp for 6 people. 

Now, that was not at all disappointing. In fact it was just perfect. I added just a bit of honey and enough lemon juice to bring out the best of what was left of these nectarines.

Here's the recipe, for when you have not-so-good peaches or nectarines (you could make this crisp with pears too), and I bet it would be especially delicious if your fruit started out wonderful too.

Peach/Nectarine Crisp with Oat Crust

Crust:

• 3/4 cup old fashioned rolled oats
• 1/3 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons cold, unsalted butter (or substitute)

Filling:

• 6 large peaches or nectarines
• 2 tablespoons all-purpose flour
• 2 tablespoons honey
• 1 tablespoon lemon juice

Preheat the oven to 375 degrees. In a bowl combine the oats, flour, brown sugar, cinnamon and salt. Add the butter and work it into the dry ingredients until the mixture is crumbly. Set aside. Peel the peaches and discard the pits. Slice the peaches into a bowl. Add the flour, honey and lemon juice and toss the ingredients. Place the mixture in the baking dish. Scatter the oat mixture on top of the fruit. Bake for 35-40 minutes or until the crust is golden brown.

Makes 6 servings

Easier Than Pie Fruit Galette

If you're ever in need of a recipe for a gorgeous, fabulous tasting dessert that looks as if you fussed to create a culinary artistic masterpiece when it really was one of the easiest desserts you ever made -- here it is.

Plum galette.

Even the name is fancy. But this one is a cinch to make and guaranteed to please.

President (Empress, Italian-prune) plums are coming to the end of their season, so get them while you can. Use them for lots of recipes, like Plum Tart or  or Clove and Lemongrass Poached Plums.

Or for this easy puff pastry tart. It's a lovely dessert for family, company, Rosh Hashanah, Sukkot, Shabbat or any old time.

Plum Galette with Orange and Rosemary

(If you can’t find frozen dough pastry squares in the frozen section of your supermarket, buy regular puff pastry sheets and cut the sheets into squares.)

• 6 puff pastry squares (4-inch)
• 3 peaches or 6 President or Empress (or about 8 Italian prune) plums, cut into wedges (about one pound)
• 3-4 tablespoons sugar
• 1 teaspoon grated fresh orange peel
• 1 teaspoon chopped fresh rosemary

Preheat the oven to 425 degrees. Place the pastry squares on a parchment paper lined baking sheet. Prick the dough in a few places. Arrange equal amounts of the fruit on top of each square, leaving a border of 1/2-inch. Mix the sugar, orange peel and rosemary. Sprinkle equal amounts of the sugar mixture on top of the fruit (using the extra sugar if you have a real sweet tooth). Pinch the dough border to make it slightly higher and closer to the fruit. Refrigerate for about 20 minutes. Bake for about 20 minutes or until golden brown.

Makes 6 servings

Banana Spice Cake

Break-the-Fast desserts aren't typically gooey or loaded with sugar or dripping with icing. This is the time for lighter treats. Babka and Zimsterne cookies rather than chocolate cake with caramel sauce. 

So I made banana cake for the upcoming holiday.

To go with the rugelach, mandel bread and butter cookies. 

This version is moist and gently spicy to give it a hint of autumn. It's also rich and sweet without being heavy and cloying.

Freezable too. 

Banana Yogurt Spice Cake

• 2-1/2 cups all-purpose flour, plus extra for dusting the pan
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup sugar
• 3 large eggs, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 4 very ripe medium bananas, mashed
• 1 cup plain yogurt

Preheat the oven to 350 degrees. Grease and flour a (10-inch) 8-cup bundt pan. Mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves together in a bowl and set aside. In the bowl of an electric mixer set at medium speed, beat the sugar and eggs for 2-3 minutes or until well blended. Add the vegetable oil and vanilla extract and beat for one minute or until thoroughly blended. Add the bananas and yogurt and mix for 1-2 minutes. Add the flour mixture and mix until the batter is thoroughly blended. Pour the batter into the prepared pan and bake for 50-60 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.

Makes 12-16 servings

Our Favorite Cookies

Aunt Fanny's Cookies

It wouldn't be my house if there weren't some of these in the freezer for the holidays. During Rosh Hashanah and of course, for my Break-the-Fast. These are my Mom's famous butter cookies. They are probably the most-loved, most-baked cookies in my (and once, my Mom's) repertoire.

When I was growing up I didn't know they were butter cookies because my Mom made them with shortening. After I got interested in cooking I asked her why she called them butter cookies and she explained that during WWII she couldn't get butter, but everyone wanted the cookies, and so -- 

We tried them with real butter and never looked back. Except for when I need something dairy-free, and then, of course, I go back to the shortening. These cookies are fabulous, either way, though, to confess, I like the butter ones much better.

Here they are, fresh from the oven.

In our family we never actually called them butter cookies, not because of the shortening but because the recipe came from my father's Aunt Fanny. So everyone in the family called them Fanny's (recipe), which is scrawled out as "Fannies" in all the old family recipe collections.

I don't know if anyone in my family is named for Aunt Fanny, but these cookies give her kind of the same immortality.

Fannies

• 1/2 pound unsalted butter, cut into chunks (or one cup cold shortening)

• 1/2 cup sugar

• 2 cups all-purpose flour

• 2 large egg yolks

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• lekvar, jam, nut butter, etc.

Preheat the oven to 350 degrees. Combine the butter and sugar in a large bowl and beat them in an electric mixer set at medium speed for about 1 minute, or until the mixture is light and fluffy. Add the flour and mix another 1-2 minutes, or until the ingredients are almost blended. Add the egg yolks, salt and vanilla extract. Mix the ingredients 1-2 minutes, or until a uniform dough forms. Scoop pieces of dough and shape them into balls about 1" in diameter. Flatten the balls between your palms. Press each circle with your thumb to make an indentation in the center. Place the cookies on a cookie sheet, leaving an inch of space between them. Fill the thumb print spaces with a small amount of lekvar, jam, etc. Bake for 22-25 minutes or until the cookies are golden brown. You can freeze these cookies for 6 months.

Makes about 60

Oat Topped Banana Brown Sugar Muffins

Oat Topped Banana Brown Sugar Muffins

Having company for the Labor Day weekend? 

Need a breakfast bread for the back-to-school crowd?

Brunch item?

These banana muffins will suit so many needs.

Oat-Topped Banana Brown Sugar Muffins

• 1-1/4 cups all-purpose flour
• 1/2 cup plus 2 tablespoons quick cooking oats
• 1/4 cup brown sugar
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 small very ripe bananas, mashed
• 1/2 cup plain yogurt
• 2 large eggs
• 1 teaspoon vanilla extract

Preheat the oven to 400 degrees. Grease 12 muffin tins. Mix the flour, 1/2 cup oats, brown sugar, baking powder, salt, baking soda and cinnamon together in a bowl. In a second bowl, mix the banana, yogurt, eggs and vanilla extract. Pour the liquid ingredients into the flour mixture and stir just to bend ingredients. Spoon equal amounts into the greased muffin tins. Sprinkle the tops evenly with the 2 tablespoons oats. Bake for 18-20 minutes or until a cake tester inserted into the center comes out clean.

Makes 12