Autumn is a time where we shift gears, slow down, and take in the changing of the seasons. At least that’s what I’d like to do! With three holidays three months in a row, to be honest it feels like it’s full steam ahead. If I want any kind of slow down or mental break, I have to carve that time out and make myself take that time.
When I was hunting for the next Vintage Autumn Series recipe, that’s just the kind of recipe I was trying to find – something that was cozy and worth slowing down for.
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!
Strawberry Ice Cream should be the official dessert of summer: bright, fresh, creamy, and perfectly nostalgic. It’s just bursting with pink, summery sunshine and old-fashioned vibes. But what if you’re short on cream or you want a cold dessert that’s not quite so high in fat? Is that even possible when it comes to homemade ice cream?
Strawberry and rhubarb are seasonal buddies. One’s sweet, one’s tart, so naturally they team up together in desserts all the time. Strangely, I didn’t grow up eating rhubarb, so it’s been an acquired taste/texture as an adult. But I do love it paired with strawberries. There’s just something so fabulous about how the super dry tartness of the rhubarb punches up the sweet flavor of fresh strawberries. They really are a match made in heaven!
Historian, author, home cook, museum nerd