42


Late fall harvest


It’s all about the savoury as winter closes in


Pumpkins, squash and melons are the late fall harvest vegetables I love. They are wonderful in soups, stews, muffins, cakes, and as side dishes and desserts: so flexible and so diverse.


Jude’s Kitchen JUDIE STEEVES


They’re also all high in


fibre, plus contain a wide variety of other essential nutrients.


Just as important, they


have loads of flavour and are so very versatile, adding moisture to breads, cakes and muffins, and taking a starring role in soups and desserts. Onions and garlic also


show up at this time of year, after drying in the sun, ready to store for winter. Another group of


vegetables we still see in some areas in the late fall are tomatoes, peppers and cucumbers – all of which are key ingredients in Greek salads and French crudites platters.


Apples are at their best at this time of year and there may still be some pears and plums around for lunches, snacks, salads and desserts. Some of us are already


thinking about what to serve during the many special occasions in December, items which can be made ahead and popped into the freezer to lessen the burden during the busy season of entertaining and family events. Canning, drying and


preserving in other ways is still a possibility and is another great way to prepare for the next season, when there’s less fresh produce available from ours or local farmers’ gardens and when flakes of that white stuff swirl down from the sky. Remember to read labels when buying fresh or frozen and choose as local as possible so you’re supporting the efforts of your friends and neighbours before accepting products that have been grown and then shipped halfway around the world. Not only are you


supporting the local economy that way, you’re rewarding yourself with better flavours.


Wow your guests with Pumpkin Pinwheels. JUDIE STEEVES PHOTO PUMPKIN PINWHEEL WITH CREAM CHEESE FILLING


This makes a dramatic-looking plate of sliced pinwheels that’s perfect for serving to guests in the fall. I was a guest at the table of a new friend across the country who served this to a group of cousins and friends in the Ottawa Valley this fall.


1/2 c. (250 ml) flour


2 tsp. (10 ml) cinnamon pinch of salt


Filling: 1 c. (250 ml) icing sugar 1/4 tsp. (1 ml) vanilla


1/4 c. (125 ml) whole wheat flour 1 tsp. (5 ml) powdered ginger 3 eggs


2/3 c. (150 ml) cooled, mashed pumpkin 1 tsp. (5 ml) lemon juice 3 oz. (85 g) cream cheese


1 tsp. (5 ml) baking powder 1/2 tsp. (3 ml) nutmeg 1 c. (250 ml) brown sugar


1 c. (250 ml) chopped walnuts or pecans 2 tbsp. (30 ml) butter


• Pre-heat oven to 375° F. • Sift the first seven dry ingredients (reading left to right) or combine with a whisk in a medium-sized bowl. • In a large bowl, beat eggs for five minutes with the electric mixer until very thick. Gradually beat in the sugar. Roast pumpkin and mash, or use canned pumpkin (not pie filling) and stir into eggs with lemon juice.


• Fold in dry ingredients. • Spread the cake batter into a greased and floured 15x10-inch jelly roll pan or cookie pan. Sprinkle finely-chopped walnuts or pecans over the top.


• Bake for 15 minutes. Loosen the edges and turn out while still warm, onto a cotton towel sprinkled with icing sugar. • Starting at the narrow side, roll the towel and cake together, then leave to cool and unroll then. • Combine filling ingredients well and spread over cake. • Roll up and chill, slicing to serve. This can be frozen and thawed ahead of serving time.


CHICKEN WITH GARLIC


There’s a lot of garlic in this but once roasted, it’s sweet and buttery and delicious – not at all harsh as raw garlic can taste. This is pretty simple to make and is a special meal with a spud and maybe some green vegetables on the side


8 chicken thighs 4 carrots


2 tbsp. (30 ml) lemon juice 20-30 cloves of garlic


6 sprigs of fresh rosemary 2 tbsp. (30 ml) olive oil


1 onion


4 rashers of lean bacon salt and pepper to taste


• Pre-heat oven to 300° F. • Remove skin and visible fat from the chicken thighs. • Peel 20-30 cloves of garlic, depending on the size. You may also leave them in their skins and let your guests push the molten garlic out of the skins on their plate. It works wonderfully and is much easier on the cook.


• Chop an onion and the carrots into bite-sized pieces and distribute in one layer on the bottom of a pan in which the chicken pieces will fit snugly in one layer.


• Top with the chicken, smooth side down. • Nestle the garlic cloves amongst the chicken pieces. • Chop thick-cut, lean bacon into small dice and set aside. (Double-smoked bacon gives this a lovely flavour.) • Push the sprigs of rosemary in amongst the chicken pieces and sprinkle it all with the bacon dice. • Sprinkle lemon juice and olive oil over everything and season with fresh-ground black pepper and sea salt. • Roast for 2 1/2 -3 hours in a medium-low oven. • Serves 4-5.


COUNTRY LIFE IN BC • NOVEMBER 2019


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44