Eggplant & Tomato Gratin; Tender, spicy roasted veggies; Tabouleh with chickpeas; Banana-apple Butter; Pear -Cinnamon streusal cupcakes..PHOTOS AND TIPS FOR FALL COOKING

Layers of steamed potato, and baked eggplant with tomato sauce and cheese to be baked at client's home

Above and below, pre-steamed vegetables, marinated in olive oil and either curry powder or herbs, and then roasted in 400f oven for 25 mins, very tender roasted vegetables, served with plain yogurt and served as a salad or side dish

Above and below, chunky tabouleh with chickpeas, cucumbers, parsley. minced mint, tomatoes, dress with olive oil and lemon juice, served with lettuce and pita

Organic bananas, apples, lemon juice, unsalted butter,and sugar. Cook on low in crockpot for 4-5 hours

previous 2 fresh pear cupcakes with cinnamon streusal topping, Topping added half way through baking cupcakes. It is a good idea to keep bags of streusal mix for topping cakes and pies and also making cinnamon breads..I will post recipe later this week

The cooked banana-apples butter..bananas turn red when cooked slowly, great for serving with ice cream or yogurt, or topping scones, waffles & etc. intense banana flavors

Gluten-free, All Natural, PUMPKIN Custard/Brulee/Ice Cream Recipe..all the authentic flavors, without any guilt

This delicious (very healthy, Beta Carotene packed) dessert can be made with any baked edible squash,Jack o'Lantern pumpkins are not used for this as they are not sweet and can be quite tough.

To make butternut, pumpkin, acorn squash*  & etc. puree
PREHEAT OVEN 350F MIDDLE SHELF

Wash the pumpkin then carefully cut in 1/2.
Remove the seeds and "guts" (strings and membranes), with a dessertspoon, the seeds can be roasted and salted for snacking or put out for birds.
(if you dry them they can be planted)
Place 1/4 - 1/2 cup cold water in a roasting pan, add the squash cut side down and bake 40-50 mins (depending on size) until the flesh is very soft.

Remove from oven, and from the roasting pan and flip to expose the flesh side (be careful this will be hot and may crack open more).
Remove the flesh into a fine strainer over a bowl and allow it to drip overnight at room temp. (this removes the moisture content of the squash).
The juice may be used in soup stocks or other recipes as it is also Vitamin packed. 

Store the pulp in air tight container or freeze.


The custard:

2 cups half and half ( 50:50 milk and single cream)
2 large eggs
1/2 cup packed brown sugar
4 large egg yolks
1/2 cup white sugar
2 tbsp very dark sugar
2 cups cooked, pumpkin puree or 1 x16ozs can (DO NOT USE PUMPKIN PIE FILLING)
1/2 tsp sea salt
1tsp ground cinnamon
1/2tsp ground ginger
1/4 tsp ground cloves
1 tsp vanilla extract

sour or whipped cream to serve

This may be made in individual oven proof dishes or a deep casserole

Preheat oven 325F
In a heavy bottomed saucepan:
Bring the 1/2 & 1/2 to medium simmer, do not boil, remove from heat.
 Meanwhile whisk the eggs and yolks well then whisk-in the sugars.
Slowly add the hot 1/2 & 1/2, to the egg mix, whisking well.
Stir in the rest of the ingredients, whisking well.

Pour through a fine meshed strainer in to individual buttered custard cups or deep casserole.

Place these filled cups/casserole in a roasting pan  filled 1/4 way full with hot water (not boiling).

Bake 45-60 mins or until puffed slightly and almost set, must be jiggly in center.

Remove from oven and from the water filled pan, and cool the custards on a wire rack.

Cover with plastic wrap and chill 6 hours minimum or overnight.
Serve topped with cream.

OR sprinkle with sugar and broil until sugar browns, allow to set overnight or for 5 hours in fridge and serve as a brulee.

Happy Fall

 * if you wish to use yams or sweet potatoes in place of squash, also oven-bake in their skins and then do not strain, simple peel while warm and mash

Butternut squash

VARIATION..this custard may also be frozen, unbaked in ice cube trays, freeze for a couple of hours then mix with a fork, and refreeze over night.
To serve, place the tray in fridge for 4 hours to defrost slightly then scoop into glass sundae dishes and serve with whipped cream & shaved chocolate.
or pour into an ice cream maker bowl, and proceed to make ice cream.

RECIPE :Nutty-Chocolate Bon Bons make your own candy for Trick or Treat or for gift giving at the holidays

These are tasty treats and the good thing is that you KNOW what goes in them.
Simple to make, you don't need any sugar thermometers or anything fancy.
These are hand dipped so they are supposed to look "rustic" not like the molded kind bought in stores.
These are smaller than golf balls and are meant to add a delicious bit of sweet/chocolatiness, they are not snack sized...lol

3 cups chopped nuts (pecans, walnuts, toasted almonds, toasted peanuts, macadamia's, sunflower seeds,)
1 x4 ozs stick unsalted butter melted

Mix well  together in a large bowl, set aside.

In another smaller bowl mix well the following

1 pound shredded coconut (sweetened or raw)..may also be toasted
1 x 14 ozs can condensed milk (sweetened condensed milk)
 1 1/2 pounds confectioners/powdered/icing sugar
1 tsp vanilla extract (or almond, coconut, rum & etc.)


Add the milk mix to the pecan mix, and combine thoroughly.

using rounded teaspoonfuls, make small balls &  place on parchment or waxed paper lined cookie sheet and chill for  4 hours or 30 mins in freezer.

Melt 1 pound chocolate (milk, semi sweet, dark, even white, your choice..even a mix of 2 or 3 works) in a double boiler or basin suspended over simmering water. (any leftover melted chocolate can be re-used, though not likely with taste testers around)

Using large forks, dip the nut balls into the melted chocolate to coat and return back to the lined cookie sheets to set, or sprinkle with chocolate shavings, sprinkles, crushed nuts, & etc.

Allow to set up overnight either at room temp or in a fridge/cool place.
these are nice plated or boxed up between layers of waxed paper, or in candy cases (but these are an added expense,and not really useful)

Variations:

add:
Crushed butterscotch or English toffee to the nut mix

Rum/whisky soaked raisins also add a more adult flavor to the filling, make sure they are lightly dried and not wet from the alcohol

Fresh grated orange zest is also good added to the nut mix (filling)
To cut the expense, add some dried cake  crumbs or crushed cookie crumbs to the nut mix, to reduce the amount of nuts used up to 1/3 the amount only..no one will ever know.