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Hearty Lentil Stew with Smoked Pork Hock
I had to pull up the last garden carrots today. If I’d mulched, I’m sure they could’ve stayed in the beds a while longer, but there weren’t many left and I wanted a few different colors in this lentil stew. There’s a heavy blanket of snow on the ground now, and it looks as though it’s here to stay a while. As much as I love the winter holidays, I think I’m not quite ready this year. Last summer had such a late frost that a lot of the plants were just reaching maturity. My green thumb is still itching for a harvest that will never come. Regardless, there’s not…
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Pumpkin Cinnamon Buns with Date and Walnut Filling
With fall in full swing, and Halloween and Samhain only a day away, it’s time to break out the pumpkin spice buns. Now, I’ve made plenty of sweet breads on the blog before ( pumpkin chocolate babka, cinnamon walnut challah, and orange and cardamom sweet rolls to name a few), most of which are heavily spiced and heavily festive. This one is no exception. I like what I like, okay? This recipe, however, is the first on the blog to feature the look, technique, and texture of a classic cinnamon roll (think Cinnabon). While it’s nothing fancy, it is something that can be tricky to get just right, especially when…
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Apple Cider Sangria
It snowed all night. I needed an apple cider sangria recipe. Montana may not be so lucky as to have a second “Indian summer”, so I thought I’d push out at least one more autumnal recipe before all is lost to the Great White Blanket. And I needed a sangria recipe that made me feel like we still had yellow leaves on the trees. Hence the apple cider. I suppose it would be pretty easy for this recipe to be converted to a holiday drink if needed– and don’t hate me for this– but I actually think it would be wonderful served hot with some whole spices steeped in.…
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Pumpkin Spice and Chocolate Babka Buns
Call me basic, I don’t care. This stuff is delicious. In the midst of moving, holidays, and entrepreneurship, this has been a busy autumn season for me. But fear not! Nothing can hold me back from baking pumpkin-everything, and bringing the results of the best to you. This babka isn’t just a pretty treat. It’s crisp and soft and sweet and honestly tastes like fall heaven. And also looks awesome. And since it’s leavened with yeast instead of baking powder, it’s not cake… in the American sense. And that means you can eat it for breakfast. You’re welcome. It is a multiple-step process, but the parts where you’re actually doing…
ADVENTURES IN FOOD, TRAVEL, AND PHOTOGRAPHY
