cider fried cakes

well-oiled hands &

work surfaces allow for

just shallow frying

8 servings

2 c warm cider, 2 t yeast, 1 t salt, 1/4 c sugar, 2 T canola, 4 c flour

form ball; rest, covered, 2 hours, room temperature; form balls with holes with oiled hands, place on oiled wax paper, cover with oiled wax paper; rest, room temperature, 2 hours; shallow fry on both sides in canola oil; serve with cinnamon & powdered sugar

baked acorn squash & pasta

red breasted nuthatch

appears after a summer

of only white ones

source, 6 servings

1 egg, 1 c ricotta, 1 c grated parm, 1 c grated fontina, 1 1/4 c water, 3 T olive oil, 1 t kosher salt, pinch nutmeg, pinch black pepper, pinch red pepper flakes, 3 t minced garlic, 6 oz baby spinach, 3 T sage+thyme, 1 thinly sliced unpeeled acorn squash, 8 oz pasta

mix all but 1 T oil & 1/2 c parm; place in oiled dutch oven, top with rest; 350 F; 1 hour, covered; 30 minutes, uncovered; broil; rest 30 minutes

sourdough onion focaccia

storing acorn squash

on the vines until the frost

comes too many times


dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: 2 t poppy seeds; 2 sliced onions+olive oil+kosher salt

brown onion mixture; combine dough ingredients, rise until doubled, gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes, add toppings, 425 F, 35 minutes

chocolate souffl├ęs

butter ramekins

with an upward motion to

ensure good rising

source, 10 servings

1 c sugar, 6 yolks, 10 whites, 1 c whole milk, 1 t coffee extract, 4 T flour, 4 T cocoa, 8 oz bittersweet chocolate, 2 t vanilla, 1 t kosher salt

butter & sugar ramekins; whisk & gently heat 3/4 c sugar, yolks, milk, coffee, flour, cocoa, chocolate, vanilla until smooth & slightly thickening; beat whites, salt, remaining sugar to stiff peaks; fold in rest; fill ramekins, place in 425 F oven, reduce heat to 375 F, 18 minutes

pumpkin & nutella brownies

brussels sprouts so thick

the stalks have to be cut down

with a sharp hand saw

source, 9 servings, 190 calories

1 can pumpkin, 1/2 c maple syrup, 3/4 c cocoa, 1/2 c white whole wheat flour, 1/3 c justin’s nutella, 1.5 t vanilla, 2 t pumpkin pie spice, pinch salt, 1.5 t soda, 1/4 c chocolate chunks

mix, bake in parchment-lined cast-iron pan, 360 F, 40 minutes, chill & slice

spaetzle & roasted veggies with caramelized squash seeds

pasta for when the

pasta machine or even

rolling out feels hard

source, 4 servings

veggies: 1 acorn squash, 2 beets, 2 c brussels sprouts, 2 carrots, olive oil+brown sugar+s&p; pasta: 2 c flour, s&p, 3 eggs, 1 c milk, 4 T butter, herbs; seeds: acorn squash seeds, olive oil, salt, sugar

veggies: cut up, toss with olive oil mixture, roast at 425 F until brown; pasta: mix all but butter & herbs, cook tablespoon-fulls in boiling salted water; brown in butter, top with herbs; seeds: combine, 350 F until caramelized

acorn squash sourdough

whole acorn squashes

grilled until tender & then

peeled, seeded & mashed

1 c wheat chef, 4 c acorn squash, 1/4 c cider, 1 t sea salt, 1 c dried pears, 2 c white whole wheat flour

stir, rest 4 hours; fold, rest 6 hours; fold, rest 16 hours; place in parchment-lined loaf pan, rest 2 hours; 350 F, 90 minutes; rests: covered, room temperature; folds: 8x, dough is wet

october garden bowl

acorn squash & beets

grilled whole until tender &

ready to be sliced

source, 1 serving, 500 calories

2 grilled beets, 1 c grilled acorn squash, 1 c cooked royal corona beans, 1 T lemon juice, s&p; toppings: pecans, herbs, ground cherries, dijon, balsamic reduction

plate halved beets, beans, squash; top with lemon, s&p; add toppings