Pumpkin Pie is usually one of those things I look forward to every autumn. It’s all about the nostalgia; those iconic tastes of the season. The question is: when is too soon to make one? Is October too soon? How about September? For me, it’s mostly determined by when I can get my hands on fresh pumpkins. Or better yet… fresh baking squash.
I love baking pies with fresh pumpkins or squash I bake in the oven myself.
Maple Butter Tarts are just the essence of autumn – sweet, buttery morsels full of that earthy maple goodness. The fact that they’re tarts make them that much easier to serve at parties or give away. Or have with a nice cup of tea or cup of coffee. I think they’re too decadent to make all year round, but are perfect for the holidays, though I think some Canadians might strongly disagree!
Personally, I think prunes get a bad wrap. They’re usually associated with the elderly, improving “regular” digestion, and viewed overall with disgust and something to be poked fun at. (A certain episode of Star Trek Voyager where prune juice is referred to as a “warrior’s drink” comes to mind! haha!)
I’m not ashamed to admit that I love prunes. I think they have a wonderfully dark, complex flavor. In fact, they are sometimes used as a substitute for chocolate in recipes. I think everyone should at least try prunes once in their dried form – not necessarily as a glass of prune juice though. That’s a whole different experience!
Historian, author, home cook, museum nerd