It’s Pumpkin Spice time and we have it all wrapped up in a tasty Bundt Cake. Filled with a tunnel of vanilla cream cheese and topped with brown butter icing and caramelized nuts, the cake is spiced with a blend of allspice, cinnamon, ginger, nutmeg and cloves. It’s the American quintessential flavor of fall.
Cream cheese filling
8 oz. cream cheese
¼ cup sugar
1 large egg
2 teaspoons vanilla bean paste
12 Tbsp. softened butter, plus more for the pan
2¼ cups all-purpose flour, plus more for the pan
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. ground cloves
½ tsp. salt
1 can pumpkin purée, 15 ounces
¾ cup buttermilk
1 teaspoon vanilla extract
1 cup sugar
¼ cup light brown sugar
3 large eggs
Using a hand held or stand mixer, in a mixing bowl, beat the cream cheese, sugar, egg, and vanilla bean paste until smooth. Add to a large plastic disposal piping bag, being careful to keep the cream cheese 2-1/2 inches away from the pointed end, and set aside.
Preheat oven to 350°F. Brush a Bundt pan with butter, then lightly flour and set aside. In a medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt; set aside.
In another mixing bowl, whisk together the pumpkin, buttermilk, and vanilla; set aside.
In the bowl of a stand mixer or using a hand-held mixer, cream the butter and sugar until fluffy, about
5 minutes scraping down the sides as needed so all is beaten well. Add the eggs, one at a time, beating until well incorporated after each addition. Add in about ⅓ of the dry flour mixture, followed by ½ of the wet pumpkin mixture, and repeat ending with the dry ingredients. Scrape down the side of the bowl and mix until just combined, being careful to not overbeat.
Pour ¾ of the batter into the prepared Bundt pan. Tap the pan on the counter several time to release any air bubbles. Snip off 2-1/2” off pointed end of the piping bag. Insert the ending down into the center of the batter and pipe the cream cheese into the batter to make a tunnel in the center. Spoon the remaining batter over the top and smooth to even it out.
Bake for 60 minutes or until toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in pan, then invert onto cooling rack. Cool completely.
Caramelized Walnuts and Pepitos
1 cups raw walnut halves
½ cup pepitos
½ cup sugar
⅛ teaspoon kosher salt
Preheat oven to 350°F. Lay the walnuts and pepitos out on a baking sheet in a single layer. Bake for 5-8 minutes, until just slightly darker in color and fragrant. Set aside to cool. Line a rimmed baking sheet with a silicon baking mat or parchment paper.
Add the sugar into a medium saucepan and place over medium high heat. When the sugar begins to melt, stir with a wooden spoon. Keep stirring until all the sugar has melted and the color is a medium
amber. Add the nuts and stir quickly to coat all. Pour the nuts out on to the lined sheet tray and, working quickly, spread them out by using two forks to separate the nuts into small cluster. Sprinkle with the salt and cool completely.
Brown Butter Maple Icing
4 Tablespoons butter
⅔ cup powdered sugar
2 Tablespoon pure maple syrup
1 Tablespoons milk
Melt the butter in a small saucepan over medium-low heat. Cook, watching the butter carefully, and swirling the pan until the butter begins to turn amber in color.
Remove butter from heat and whisk in the powdered sugar and maple syrup until smooth. Add the milk, a few drops at a time, and only if the icing needs to be thinned. Spoon the icing over top of the cake and immediately top with the candied walnuts
It’s our Lexington William Sonoma Fall Recipe. Maple and cider-glazed chicken over chicken sausage, potatoes, peppers, and apples that’s tossed in a sauté with boiled cider and mustard. It’s a delicious addition to your fall menu.
Maple, Cider & Thyme Glazed Roast Chicken
One 3-to 4-lb. whole chicken, cut into 6 pieces – breasts, legs & wings
2 tablespoons thyme leaves
½ cup grade B pure maple syrup
½ cup boiled cider
1 tablespoon chopped fresh sage leaves
½ teaspoon ground cinnamon
⅛ teaspoons crushed red pepper flakes
Preheat the oven to 425°F. Dry the chicken skin. Salt the chicken and season with pepper. Place the chicken in roasting pan and roast for 20 minutes. Reduce the temperature to 375˚F and roast 30 minutes longer until the internal temperature of the chicken reaches 165˚F.
While the chicken roasts. in a small sauce pan combine the thyme, maple syrup, cider, sage, cinnamon, and red pepper flakes. Simmer over medium heat until the mixtures reduces in half and become a thick glaze. Remove from the heat but keep warm.
Remove the chicken to a platter and baste with half the maple cider sauce. Let it rest for 15 minutes then baste with the remaining sauce and serve over the sauté.
Chicken Sausage and Potato, Petit Poivrons and Apple Sauté
1-1/2 pounds fingerling potatoes
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, finely chopped
½ large yellow onion, cut into medium dice
6 ounces chicken with sage breakfast sausage, finely chopped
1 large apple
Freshly ground black pepper
1/4 cup boiled cider
1 tablespoon Dijon mustard
2 tablespoons fresh thyme leaves
1/2 cup jarred Petit Poivrons (Sweety Drop Peppers) drained
2 tablespoons chopped fresh flat-leaf parsley
Heat an immersion circulator to 190˚ F. Vacuum seal the potatoes with 2 tablespoons of butter and 1 teaspoon salt. Place in the water bath and cook for 1 hour.
Heat 1 tablespoon olive oil over medium-high heat in a 12-inch sauté pan. When the oil is hot, add the onion, garlic, and sausage and cook, stirring and breaking up the sausage with the side of a wooden spoon, until the sausage is golden brown and broken into small pieces, 8 to 10 minutes. Scrape the cooked sausage and onions into a medium bowl. Add the remaining 1 tablespoon oil and the Sous Vide potatoes, the liquid in the sous vide bag and apple to the skillet; cook, stirring frequently, until the potatoes and apple are golden brown and the apple is tender. In a small bowl, whisk together the boiled cider, mustard, and thyme. Return the sausage and onions to the skillet and stir in the cider mixture. Add the Petit Poivrons, cook, stirring gently, until the hash has browned nicely, about another 2-3 minutes. Season to taste with more salt and pepper. Stir in the fresh parsley and serve hot under the chicken.
Sweet fall apples, all wrapped up in crispy baked puff pastry. Filled with cinnamon and brown sugar, these baked fall delights are drizzled with caramel sauce right before serving. Perfect for celebrating National #appledumplings Day.
1 sheet frozen puff pastry, thawed
4 small honeycrisp apples, peeled and cored, seeds removed
1/3 cup brown sugar
2 tablespoons chopped pecans, toasted
1 teaspoon ground cinnamon
4 teaspoons small 3/8” butter cubes, divided
1 egg, whisked
2 tablespoons turbinado sugar
8 tablespoons room-temperature caramel sauce, homemade or high-quality store purchased
Preheat the oven to 375˚F. Line a sheet tray with parchment paper.
On a lightly floured surface, roll pastry into a 14”x14” square. Cut into four 7” squares.
Place an apple on each square. In a small bowl, combine the brown sugar, pecans, and cinnamon. Spoon the sugar mixture into center of each apple and fill to the top. (You may not use all of the cinnamon sugar mixture.) Top each apple with one butter cube. Brush a 1”border with egg wash around the edges of each puff pastry. Gently bring up corners of pastry to center; over lapping to seal around the apple. Gently press over the apple. Place on a baking dish and brush all over with the egg. Sprinkle each one evenly with the turbinado sugar. Place in the refrigerator for one hour to rechill the dough.
Bake at 375° for 40-45 minutes or until the pastry is golden brown. Let cool for 20 minutes. Carefully move each apple dumpling to a shallow bowl and drizzle 2 tablespoons of caramel sauce over each dumpling. Serve warm.
Made with corn stock, this chowder has a clean, fresh picked corn flavor. Spiced with thinly sliced chorizo pieces, it’s the perfect dish to say good-bye to summer and hello to fall.
Pale Green Inner Leaves of Corn Cobs
6 corn cobs, kernels removed and reserved for the soup
5 stems fresh parsley
5 stems fresh thyme
1 bay leaf
Shuck the corn, saving the inner light green leaves. Discard the silks and outer leaves. Remove the corn kernels from the cobs and set aside to save for the chowder. Break the cobs in half and add the cobs, 1/2 the inner corn leaves, peppercorns, parsley, thyme, bay leaf, and 10 cups water to a large pot. Add the remaining corn leaves on top and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1/2 hours. Strain, discard solids, and measure the remaining stock. If you have more than 4 cups, return to a clean stock pot and reduce to 4 cups. Use immediately or refrigerate or freeze until ready to use.
Fresh Corn Chowder
2 tablespoons olive oil, divided
12 ounces chorizo, thinly sliced
1 1/2 cups diced onions
4 cups corn stock
6 cups corn kernels
1 pound fingerling potatoes
1 tablespoon fresh thyme
2 cups half and half
fresh thyme for garnish
Heat 1 tablespoon of oil in a large stock pot. Add chorizo and sauté until beginning to brown, about 3 minutes. Using slotted spoon, transfer chorizo to small bowl leaving the remaining oil in the pan. Cool the chorizo slightly. Saving a few whole pieces of chorizo for garnish, slice the rest of the chorizo slices in half and set aside.
Over medium-high heat, add onion to chorizo pan with 1/4 cup of corn stock. Using a flat sided wooden spoon, remove any brown bits from the bottom of the pan. Cook until the brown bits have dissolved into the stock and add the corn, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir in. Sauté over medium-high heat until onion and corn starts to soften, 5 to 6 minutes. Add potatoes and stir about 2 minutes longer. Add the remaining stock, thyme, and cayenne. Bring to a boil, then reduce heat to medium and simmer uncovered until potatoes are tender about 15 minutes. Add the half and half and the chorizo. Simmer uncovered until heated through, for about 2 minutes longer. Season chowder with salt and pepper to taste and simmer until thick.