Winter has (unofficially) arrived in Boston with its muted palette of browns and grays but I maintain bright colors in my kitchen, even though my basil plant did not survive its trip from the garden to the windowsill. For a look inside other kitchens around the world, check out Celia’s monthly feature at fig jam and lime cordial. Here’s what I’m doing this month:
This batch of pumpkin-almond milk pudding gave me a new use for extra canned pumpkin that I purchased for Thanksgiving pies.
Meanwhile, chestnuts and stuffed squash rounded out weeknight meals.
We bought hazelnut oil as an ingredient in my husband’s home-brewed holiday beer. The beer isn’t ready yet, but I have already sprinkled the leftover oil on baked butternut squash and in salad dressings.
I still haven’t figured out what holiday recipes to make this year, but my daughter gave me an early and much-appreciated vintage cookbook. Blender banana bread batter? Maybe not. Soup? Sure!