It’s fall! And we took a family trip to Larriland Farm in Woodbine, Maryland to pick our own apples and take advantage of some of the fall festivities around their farm. They have a great storybook character hayride through the fields, over the creek, and through the woods which is fun for young and old. There is also a “haunted barn”, perfect amount of spooky for a 4 year old, parents are free and kids are $2. And there is a hay bale maze, again you pay for the kids and parents are free. OH! and they stamp the kid’s hand so they can do it again and again after you paid the one time. There are great grilled items for lunch, apple fritters, candied apples, apple ciders, etc at stand around the farm. A farm store will provide any odds and ends, produce if you don’t want to go into the fields, or novelty items to bring home. My kid had a blast, very excited for everything we did and the weather could not have been better.

Braeburns

We headed out into the orchard where the Braeburns, Idareds, and Staymans were ready for the picking.

Picking Staymans

Now with all of our apples it was time to get cooking some fall treats! I had just received two cookbooks “The Apple Lover’s Cookbook” and “The Beekman 1802 Heirloom Cookbook” and was anxious to try out the recipes.

“The Apple Lover’s Cookbook” is a great resource book for making your apple-y treats. It describes many popular apples helping to provide the best apple treats. I’ve tried two recipes so far, one great, one not so great. So I will have to get back to you on how I feel about it as an actual cookbook, but as far as a resource and an apple inspiration- wonderful!

Apple Cinnamon Rolls

“The Beekman 1802 Heirloom Cookbook” is gorgeous. It has a few blank insert pages for you to add your own heirloom recipes. This book would make a beautiful host gift throughout the season. The photos are stunning, the page layout is well thought out and it is organized by season. I have made three recipes from this cookbook. The orange gingerbread- delicious! and then used it to make gingerbread stuffed pork loin. I did change the recipe only slightly, using the boneless pork loin I had on hand- which just changed the presentation. My son inhaled this pork and I must admit I snuck down for some leftovers also. It really is that good. Mixing the fresh picked apples with the gingerbread made for such a warm, comfort treat! I served it along with the potato-leek gratin from the cookbook. Great fall dinner and SOOO easy. I feel as though this cookbook will be perused often.

Apple Gingerbread Stuffed Pork Loin with Potato-Leek Gratin and Spinach

I also made an amazing pot roast braised in white wine with onions served with potatoes. I love when the weather gets cooler and the meals are full of warm, satisfied bellies such a nice contrast to the light foods of a hot summer.

Pot Roast with Potatoes and Spinach

(I promise to unpack my camera from the move some day! Sorry these were all taking on my phone)

Chocolate! Pumpkin! Cinnamon! Oh MY!

Chocolate and Pumpkin- does it get any better? Add some cinnamon buttercream! Delicious! They truly just melt in your mouth with every bite. Never one of those cakey mouthfull feelings, just a bite of Autumn melting across your mouth. A great cupcake.

What your going to need for the cupcake:
1 cup canned pumpkin
1/3 canola oil
1 cup sugar
1/4 cup milk (dairy free is fine)
1 teaspoon of vanilla
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
pinch ground nutmeg
pinch ground ginger
1/4 teaspoon salt
3/4 cup chocolate chips

To make the cupcakes:
Preheat oven to 350 degrees and line muffin pan with cupcake liners.

In a bowl mix together pumpkin, oil, sugar, milk, vanilla. Add in flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, salt. Stir together with a fork. Do not use a mixer it will make batter gummy. Once well combined, fold in chocolate chips.

Fill liners 2/3 full and bake for 22-25 minutes. Let cool on wire rack completely before frosting.

For the Frosting:
1/2 cup shortening
1/2 cup butter (or margarine)
3 1/2 cups confectioners sugar
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 cup milk (or soy creamer)

Beat the shortening and butter together until well combined and fluffy. Add the sugar and beat for 3 minutes. Add vanilla, milk, cinnamon and beat for 7 minutes until fluffy.

My kid has been begging for strawberry shortcake, so yesterday I picked up fresh strawberries at the farmers market and came home to make the cake. There are countless cakes you can use for strawberry shortcake, in our house the following recipe won. It’s based on the traditional style with a scone like base (have you ever made fresh scones? nothing like you buy in the store). There is the also popular Scotish version with  a sweet bread, cookie like cake.

Base:
1 2/3 cups self-rising flour
scant 1/2 stick butter
1/4 cup sugar
1/2- 2/3 cup milk
(dairy substitutions- earth balance, almond milk- work great)

Preheat oven to 400 degrees. Lightly grease 8 inch cake pan.
Sift flower in a large bowl. Add butter and rub in with fingertips until a breadcrumb consistency, about 5 minutes. Add milk a tablespoon at a time, mixing in with hands, until you have a soft, but smooth dough.
Gently press dough evently into pan. Bake 15-20 minutes. Let cool 5 minutes in pan, then turn out onto wire rack to cool completely.

Topping:
4 Tbsp milk
1 lb marscapone cheese
5 Tbsp sugar
1 lb strawberries, hulled and quartered

Beat milk and marscapone cheese together, adding 3 Tbsp sugar, until smooth and fluffy. Put strawberries in a separate bowl and pour over remaining sugar. Let rest so juices run from strawberries.

Spread topping on cooled scone base. Pile strawberries on top, pour any juices from bottom of bowl over cake. Enjoy!

*Feel free to use a white frosting for those with dairy allergies

I recently changed my twitter profile. It wasn’t easy. Previously I had kept it all business- with my “Creating Menus for Your Table” and then my website. I modestly decided that I should share more of me on twitter, that Arubula’s Kitchen isn’t just about creating menus, but also what is going on in my world of food decisions/education- plus on twitter I never tweet just about menus.

I had to come up with a description of my business and my self in under 140 characters, no more hiding I was coming out with just who I am.

At last count I had 432 followers, follow 600, and one tweet away from my 3,000 tweet. This blog post will be that tweet. 3,000 tweets. Wow, I apparently have had a lot to say in 140 character intervals.

432 followers only a small handful I know in “real life”, that’s whole twitterverse of folks who follow my tweets. Who was I to them? There were some really cool followers like Martha Stewart, cookbook authors like Cybele Pascal, Jaden of Steamy Kitchen, Karen Page and Andrew Dornenburg, chefs like Spike from Top Chef, Rebecca Wood, farmers like Smith Family Farm, Verrill Farms, and Applecheek Farms. People trying to change the world like Heifer, ZebraFinch Nathan Winters, Boston Bakes for Breast Cancer, and Lynn Hasselberger. I found support with my son’s food allergy from Kids with Food Allergies, Kyle Dine, AllerDine, and Divvies.
It’s just cool to watch who continues to follow, some come and go, but many have been around since I joined twitter. I have discovered great products through twitter like BaconMarmalade and GlassDharma straws. I have gotten fantastic recipes from DeliciousDish and How2Heroes that have me running from tweet to kitchen to try out the recipe. I have followed the process of restaurants opening and their success like BergamotBuzz and I have gotten suggestions on where to dine.

So in 2,999 tweets I hope that at least one of those tweets excited a follower to get in the kitchen, try out a new cookbook or restaurant, or just feel like they have a connection in the twitterverse.

What did I come up with for my new profile? “Creating Menus For Your Table: AK is my business. My life is as a mom, wife, beekeeper, student in sustainable ag, trying to save the planet 1 choice at a time”

Now I need a new logo…anyone interested in helping with the design?

Have you ever made your own condiments at home? If you have, you probably haven’t gone back to the store bought. Break out the mason jars this week’s blog post is basic condiments, but with the homemade taste. These make great gifts.

Ketchups
Starting with the basic ketchup you have endless possibilites. The recipe stays good for a month (make sure you date it when you make it) so take a little from the basic recipe and create other ketchups catered to the meal you are serving.

“Basic” Ketchup“
1 (28-to 32-ounces) can whole tomatoes in juice
1 medium onion, chopped
4 garlic cloves, chopped
2 tablespoons vegetable oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup packed light brown sugar
1/2 cup cider vinegar

Purée tomatoes with juice in a blender until smooth. 3Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).
Keeps chilled for up to 1 month

Chipotle Ketchup
 1 cup ketchup (see above)
1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo plus 2 tablespoons adobo sauce from can
2 teaspoons (or more) balsamic vinegar

Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar. Cover and chill.
Keep chilled for up to 1 month.

Spiced Ketchup
1 1/2 cups ketchup (see basic recipe)
1/2 teaspoon ground mace
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves

Whisk all ingredients in small bowl to blend.

Curry Ketchup
1/2 cup ketchup
2 tsp curry

Mix the ketchup and curry, and let it sit for at least an hour in the fridge.

Banana Ketchup (awesome on pork, chicken)
1/2 cup golden raisins

1/3 cup chopped sweet onions
2 large garlic cloves, quartered
1/3 cup tomato paste
4 large very ripe bananas, peeled and sliced
1-1/3 cup cider vinegar, divided use
3 to 4 cups water
1/2 cup (packed) dark brown sugar
1-1/2 tsp salt
1/2 tsp ground chipotle chile pepper or to taste
1/4 cup light corn syrup
2 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 tbsp dark rum

Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan.

To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.
Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).
Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let cool for 10 minutes.
Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate.
Use within 1 month

Cranberry Ketchup (nice refreshing ketchup- summer dishes, grilled fish)
3/4 cup fresh or frozen cranberries
1/2 cup apple cider
2 tsp minced shallots
Pinch of salt
2 tsp sugar
2 tsp chopped fresh dill

In a blender, combine cranberries, cider, shallots, salt and sugar. Puree until smooth. Stir in dill.

-OR-

Cranberry Ketchup #2 (this one has a bit more zing)
1 medium onion, chopped
2 cups water
3 1/2 cups fresh or frozen cranberries (not thawed; 1 lb)
1 (2- by 1/2-inch) strip fresh orange zest
1/2 cup plus 2 tablespoons packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon Chinese five-spice powder
 1/2 teaspoons salt

Simmer onion in water in a 3- to 4-quart heavy saucepan, uncovered, until tender, 10 to 15 minutes. Add cranberries and zest and simmer, uncovered, until berries are collapsed, about 10 minutes. Discard zest. Purée berries in a food processor, then force through a large sieve into saucepan and discard solids.
Stir in sugars, five-spice powder, and salt and simmer, stirring occasionally, 5 minutes, then cool completely.
Keep chilled for one month.

Mayonnaise
“Basic” Mayonnaise
1 large egg yolk, at room temperature 30 minutes
1/2 teaspoon Dijon mustard
3/4 cup olive or vegetable oil (or a combination), divided
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon white pepper

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.
Keep chilled 2 days.

Rosemary Mayonnaise
1/2 cup mayonnaise (see basic recipe)
2 tsp fresh chopped rosemary
Salt and pepper to taste
Mix the mayo and rosemary. Let it sit for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.

Lemon Mayonnaise
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Season to taste with pepper.

Smoked Paprika Mayonnaise
1 cup mayonnaise (see basic recipe)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin

Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Add salt to taste

Orange-Chipotle Mayonnaise
1 cup mayonnaise
3 tablespoons orange juice
1 tablespoon minced canned chipotle chilies

Mix all ingredients in small bowl. Season to taste with salt and pepper

Spicy Mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce

Mix all ingredients in small bowl. Cover and chill

Mustards
“Basic” Yellow Mustard
1/2 cup yellow mustard seeds
3/4 cup cider vinegar
1/3 cup water
1 1/4 teaspoons sugar

Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.)
Purée mixture in a food processor with sugar and 1 1/2 teaspoons salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt.

Dijon Mustard
1 1/4 cup brown mustard seeds

1 cup must. powder
1 cup water
1 cup distilled vinegar
1/4 cup dry white wine
7 cloves garlic, chopped
3 tablespoons white wine worcestshire sauce
1 teaspoon ground allspice
1 teaspoon sugar
2 1/4 teaspoons salt
1/4 tumeric
1/4 ground white pepper
1/4 teaspoon ground mace
1/8 teaspoon ground cinnamon

In a non aluminum pot/jar combine seeds, mustard powder, water, vinegar and wine. Be certain to cover seeds.cover and soak for 2 days or 3, adding more wine and liquid in correct portions to keep covered in liquid. Stir dailey. Put in cusinart, processor, what ever you have, add all garlic run this for 7 minutes.

Add liquid in correct proportations to keep smoothe and not grainy. In a slow cooker, set for low heat and cook for 4 hours, stir once in awhile do not get to a simmer. Now add rest of ingredients, press through mesh metal strainer. Age for weeks, 4 is best
 
Wasabi Mustard
2 tbsp of mustard (see recipe)
4 tbsp of crème fraîche
1/2 tsp of wasabi
Salt and white pepper to taste

Mix the mustard and crème fraîche in a bowl and add the wasabi. Start with 1/4 tsp and taste the mixture. Then add the rest to desired spiciness. Keep in mind that the flavor will be enhanced the longer the dipping sauce sits.
Let the mixture sit for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.

Guinness Mustard
1/2 cup coarse-grained Dijon mustard
2 tablespoons regular Dijon mustard
2 tablespoons Guinness stout or other stout or porter
1 tablespoon minced shallot
1 teaspoon golden brown sugar

Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours.

Spicy Horseradish Mustard
1 1/2 cups cider vinegar
1/2 cup dry mustard
1/4 cup yellow mustard seeds
2 cloves garlic, minced
2 tablespoons prepared white horseradish, drained
2 teaspoons salt
1 teaspoon packed light-brown sugar

In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)