Recipes for the Season
Recipes for the Season
Being born and raised in post-Soviet Ukraine, fall was not my favorite. Bare trees, dampness and cold, lots of rain, wet feet, and gray sky come to my memories. After moving to the United States—and especially to Lancaster County—autumn stole my heart and became a season of giving, slowing down, enjoying, and embracing the change.
Now, I romanticize this season a lot. Just the idea of a rainy Saturday in October, a Dutch oven on my stove steaming with hearty stew or soup, and Nina Simone’s music playing in the background… It makes me want to grab a glass of Côtes du Rhône and put on a pair of chunky wool socks. Honeynut Squash Soup is one of my favorite and simplest dishes, with its golden-orange hue, delicious aroma, and earthy scent.
Honeynut Squash Soup is a warm and comforting dish that captures the essence of the season. It is creamy and velvety, made from roasted honeynut squash, which is naturally sweet, and enhanced by the addition of maple syrup and warm spices.
Ingredients
2 ½ pounds honeynut squash
1 large onion, peeled and quartered
6-8 garlic cloves, peeled
2 sprigs thyme
2 Tbsp.s olive oil
⅛ tsp. cayenne
2 tsp. grated ginger
⅛ tsp. cinnamon
1 Tbsp. maple syrup
3 cups vegetable or chicken stock
½ cup heavy cream (or coconut cream)
Roasted pepitas or chopped chives, for garnish
Directions
Position a rack in the center of the oven and preheat the oven to 425ºF. Peel the squash, cut in half and remove the seeds with a spoon. Cut into 1-inch cubes and add the squash to a sheet pan.
Drizzle with olive oil and maple syrup, sprinkle with fresh thyme, cayenne, cinnamon, and a big pinch of salt and pepper. Add the onion quarters, and wrap the garlic cloves in foil. Drizzle the onions and garlic with a little oil and sprinkle with salt and pepper. Cover garlic with foil so that the cloves aren't exposed.
Roast for 30 minutes. Test the squash with a fork; if the fork goes right through, remove the baking sheet from the oven. Otherwise, continue roasting for an additional 5-10 minutes or until the squash is tender.
Add a small drizzle of oil to a 4-quart (or larger) Dutch oven, over medium heat. Sauté the ginger for 30-60 seconds, until softened. Add the squash, onions, garlic, and broth, and bring to light simmer.
Blend the soup together until smooth using an immersion blender. Add heavy cream or coconut cream.
Taste and adjust with more salt or maple syrup, as desired. Ladle soup into bowls; serve warm topped with pepitas or chopped chives and a drizzle of cream.
There is a microseason at the beginning of autumn when we can enjoy the most delicious figs in Pennsylvania. Usually, people opt out of purchasing them — but I highly recommend that being adventurous and trying them on a warm, buttered sourdough toast with some lavender chevre drizzled with honey… For those who are already friends with figs, I recommend making this delectable and stunning Chai Spiced Fig Cake. It is a true labor of love, but trust me — it is so worth it!
Ingredients
DIY Chai Spice:
3 Tbsp. ground ginger
3 Tbsp. ground cinnamon
1 Tbsp. ground allspice
1 Tbsp. ground cardamom
1.5 tsp. ground nutmeg
1.5 tsp. ground cloves
Place all ingredients in a bowl and mix well to combine; store in a spice jar or small mason jar.
Cake:
⅓ cup brewed espresso or strong coffee
1 ⅔ cup all purpose flour
½ cup almond flour
2-3 tsp. chai spice blend
2 tsp. baking powder
½ tsp. salt
½ cup unsalted butter, room temperature
¼ cup olive oil
1 cup brown sugar
¼ cup granulated sugar
3 large eggs, room temperature
2 tsp. vanilla bean paste
⅓ cup milk, room temperature
1 cup chopped fresh figs + 2 tsp. flour
Honey Cream Cheese Frosting:
4 Tbsp. unsalted butter, room temperature
4 oz. cream cheese, room temperature
2-3 Tbsp. honey
1 tsp. vanilla extract
½ tsp. salt
1 ½ cup powdered sugar
1-2 Tbsp. milk, as needed
Honey and fresh figs, for topping
Instructions
Brew a potent espresso or strong coffee following the instructions on the package, then allow it to reach room temperature before using it in the cake.
Preheat the oven to 350° Fahrenheit. Lightly grease a 9x3” round cake pan and line the bottom with parchment paper. Set it aside.
Combine the flours, baking powder, chai spice, and salt in a separate bowl, ensuring they are thoroughly mixed. Set this mixture aside.
Using either a stand mixer with a paddle attachment or an electric mixer with beaters, blend the oil and butter together until they form a smooth and well-integrated mixture.
With the mixer set to low speed, gradually pour both sugars into the oil and butter mixture until all the sugar has been incorporated. Increase the speed to medium and continue beating until the mixture becomes light and fluffy, which should take about 2-3 minutes.
Add the vanilla bean paste and eggs one at a time, allowing each addition to be beaten for approximately 20 seconds on medium speed before introducing the next one.
Incorporate the dry ingredients, brewed espresso, and milk into the wet mixture in alternating sequences: Start with dry, then espresso, dry again, followed by milk, and end with dry.
Gently fold the chopped figs, coated with flour, into the cake batter. Transfer the batter to the prepared pan, smoothing the top evenly.
Bake at 350° Fahrenheit for 45-60 minutes. If the top begins to brown excessively, cover it with aluminum foil for the remaining baking time.
Remove the fig cake from the oven and let it cool in the pan for 20-25 minutes. Carefully remove the cake from the pan and allow it to cool completely on a wire rack.
Now it’s time to make the Honey Cream Cheese Frosting.
Begin by blending softened butter and cream cheese at room temperature, along with honey, vanilla extract, and a pinch of salt until the mixture turns creamy and thoroughly blended, which should take approximately 4-5 minutes.
Pause periodically to scrape down the sides of the bowl as necessary. Gradually introduce powdered sugar, adding it in half-cup increments, and beat after each addition until it's fully integrated. Be sure to scrape down the sides of the mixing bowl as needed.
Continue to beat at a high speed until the buttercream is completely combined and reaches your preferred consistency. If the frosting appears overly thick, consider adding 1-2 Tbsp. of milk or heavy cream, beating until they are thoroughly incorporated.
Then you’re ready to assemble the cake.
Using an offset spatula or a frosting knife, apply the frosting generously onto the surface of the entirely cooled fig and hazelnut cake.
Drizzle it with honey, and top with slices of ripe figs for an enticing presentation.
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By Helen Chudakova-Sanya, Culinary Director at the Zest! Cooking School
