sour cherry, apple, and pear pie

A blend of sour cherries (frozen from July), pears, and apples — with cinnamon, cloves and a bit of sugar and tapioca flour — made for a delightful fall pie.

tarte tatin aux poires

A tarte tatin made with pears and cardamom. Baked at 400º for 15 minutes or so, then lowered to 350º until done. That temperature to start seems to get the best crust - this crust is a basic all-butter pie crust, the butter just barely incorporated, allowing for a perfectly flaky crust.

pear-quince-apple pie

Poached quinces. Apples (two varieties, whose names I forget, but both hardy, heirloom baking ones). Bosc pears. And an all-butter crust.

tarte tatin aux poires

Some pears. A couple of sticks of butter, a copper pie plate and a good helping of cardamon pods later:

fiddleads, duck & brussels sprouts

Last time A. came to visit she was very pregnant. This time she was with her adorable six-week old. Something special was in order. We had duck breast marinated in red wine and ground mustard seeds (brown/yellow) with a raspberry melomel (mead) reduction, fiddleheads sautéed in duck fat and a few pickled brussels sprouts (they were embedded in some sauerkraut from the fall!). I was quite happy with the result.


A. also brought Prosecco and pomegranite juice which were mixed to create a cocktail that went wonderfully with the duck. It was really good. And that we finished off with a pear-hazelnut torte (from Deborah Madison's Local Flavors):

autumnal

I've been thinking about parsnip pie — I'd like to make one (or some) for Thanksgiving — so I gave it a go last night. Two medium parsnips were roasted with salt and olive oil and then puréed with a clove of garlic, two eggs, milk and pepper. I baked them in small tart shells made with a sage-thyme crust.

And voilà... they were quite good. Not as cute as I'd hoped, but I thought quite delicious.

Then there was homemade pasta with sautéed purple cauliflower, purple kale and bâtons of sunchoke. Last week I made mashed sunchokes — this was a much better use of the sunchoke.


And then there was an ad hoc bosc pear crisp (we were out of apples): simple, very very good — and I tried whipping some crème fraîche that I had made and it was incredibly good. Tangy, not sugary-sweet like whipped cream. Really quite delicious.