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A plethora of pumpkins..

Truthfully, I could stay in September forever. It is one of those magical times when you feel the seasons shift and each day is unpredictable. The last few days have hinted at October with brisk winds and rain, four days ago we were in t-shirts, squinting at the sun and sweating with the temperature hovering in the 80’s. As much as I love the true fall-ness of October there is something magical about September, something that deserves to be celebrated with cider and apples and running through speckled autumn leaves laughing…bundling up in sweaters in the early morning fog only to shed them as the sun warms us midday.

We are settling into our new lives here in the country, and while the transition is not without it’s challenges (we still need to have our woodstove and heat installed and have no lights or trim in the bathroom) the quiet and solitude is beginning to calm us more, making the hectic pace of the daytime recede a little faster in the evening.

Today Izzie had a doctor’s appointment at the academic medical center about an hour and a half from us. After her tests were done we meandered home and decided to stop at Harlow’s farmstand to peruse the gluten-free goodies at Cafe Loco. And what a beautiful fall sight greeted us, gourds and pumpkins of every color, size and shape…rustling cornstalks and tart apple butter, bushels of apples polished and gleaming.

Snake gourds and pumpkin

Ornamental kale

Inspired by all the autumn festiveness surrounding me I decided to fashion a little tribute to fall with a nod to my favorites; apples or course, and also apple cider…but in a hearty cornbread base with some honey butter to top it all off!

Apple Cornbread with Honey Butter Glaze

1 cup whole wheat flour

3/4 cup cornmeal

1/2 tsp salt

1 Tbsp baking soda

2 Tbsp honey

1 tsp vanilla

1 egg

4 Tbsp flax oil

1 apple, peeled and chopped

1 cup hard (or soft…heehee) apple cider

1 Tbsp butter

1 Tbsp honey (I used raw honey)

Preheat oven to 375 degrees and grease a 9×9 square glass pan

In a large bowl sift the dry ingredients together


In a glass measuring cup beat together the eggs, flax oil, honey and vanilla until smooth

Make a well in the center of the dry incredients and pour in the egg mixture. Add the cider and mix until smooth, fold in the chopped apples. Bake at 375 for 20-30 minutes or until a knife inserted in the center comes out clean. Meanwhile melt the butter and honey together. Brush on top of the cornbread as soon as it comes out of the oven.

The only change I would make here would be to somehow give the bread a little more lift, but other than that the flavor was lovely with the bite from the hard cider and the smooth honey butter rounding out the density of the bread and the sharpness of the apple flavor.

Enjoy!

What is your favorite fall flavor?


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