This Japanese maple in my yard shows the season in New England right now – the opposite of some readers, but that’s what makes this monthly forum, started by Celia of fig jam and lime cordial, so much fun.
In my kitchen, I have stocked up on squash (including pumpkin) and cranberries. I already made a cranberry pudding (described in the previous post), but the season would not be complete without at least one batch of sauce, preferably with a bit of grated fresh ginger and Cointreau in it. I’ll be baking squash with maple syrup, another New England favorite, soon.
From my garden, I harvested the last of the sage to make an herbal tea – basically sage leaves boiled, then steeped for 4 hours before straining. It was so strong that I almost spit out the first sip, but then I ended up liking it chilled, as a refreshing and healthy alternative to the overly sweetened iced tea that Americans sip from carry cups as big as bowling pins.
A swap day at our local recycling center yielded a few more cookbooks for my ever-growing collection. This one, recipes from restaurants in all 50 American states published by Ford Motor Company in 1950, looks promising. Someone left a card in it listing recipes to try!
I’ve put my oven to work for a couple of old favorites: Indian pudding (a traditional New England mix of slowly baked milk, molasses, cornmeal, and spices) and actress Katharine Hepburn’s buttery brownie recipe. My month is off to a comfort food start!