A weekend spent in Madison means I’m probably busy baking and cooking up yummy recipes. Mr. R saved me from missing the last outdoor farmer’s market I could go to this fall (I can’t even begin to find the words to express how much I am going to miss this next year!) by bringing me a pumpkin scone from Lazy Jane’s and a large cup of caffeine to supplement my migraine meds. I picked up a head of cauliflower, 3 lbs. of broccoli, carrots, parsnips, and 2 cookies. Here’s a recap of my weekend’s recipes (pumpkin is a theme; I was trying to use up a bunch of puree from last week):
Pumpkin bundt cake: I upped the buttermilk to 1 full cup, was generous with the spices (1 tsp instead of 3/4 tsps), replaced 1/2 cup white sugar for brown, and sprinkled in a cup full of leftover ginger cookie crumbs for making pie crust that were sitting in my fridge (genious…make sure you have leftover ginger cookie crumbs hanging around).
Pumpkin Gnocchi: This was my first attempt at gnocchi, something I’ve been meaning to try for a couple years now. We tossed them in a bit of browned butter with cinnamon, nutmeg and sage. I’ll definitely make these again; I need the practice, and Mr. R thought up some good improvements for saucing these tasty dumplings. No pictorial documentation; mine weren’t nearly as photogenic.
Roasted Pork Tenderloin: I served this with a side of oven roasted brussel sprouts and chestnuts tossed in a bit of olive oil and balsamic vinegar. Pork tenderloin is a great choice when I’m sick of chicken; it’s easy, juicy and tasty every time.
Pumpkin Pie Biscotti: I made these to use up the last of the pumpkin puree (at least for now, I still have another sugar pumpkin sitting on my table). Instead of toasting the nuts in butter, I creamed the butter in with the sugar (1/2 cup brown, 1 Cup course raw). I tossed in the pecans and 3/4 Cup cinnamon chips at the end and skipped the white chocolate drizzle. I swear I didn’t eat all the biscotti ends last night…I think there’s one left.
Apparently my camera focused on the clementine peel and not the biscotti…duly noted and something to keep in mind. Mr. R taught me a few tricks to improve my point and shoot camera pics this weekend.