Tag Archives: Pastry

Squash Harvest Bread

This bread makes me miss Seattle. My last couple of years in Seattle, I was lucky enough to be walking distance to Macrina Bakery, a gem of this city. I would walk down the street with my then boyfriend, and we would stop in for a quick pastry and coffee before the work day. I loved these mornings walking through Queen Anne. When I moved, I made sure to buy a copy of their cookbook as I knew how much I would miss this bread.

It’s much warmer in LA of course, but now that fall is here I love making this bread, and the recipe calls for 2 loaves, which my office mates are always quite happy about. I hope you enjoy this recipe as much as I do.

*I was too lazy to hunt down all of the nuts needed so this is a modification of their original recipe

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Recipe

  • 1/2 cup walnut halves
  • 1/2 cup pecan halves
  • 3 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 1 1/2 tsp. cinnamon
  • 1 1/2 tsp. salt
  • 1 cup canola oil
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups brown sugar
  • 2 cups canned pumpkin (or roasted squash purée)
  • 4 eggs
  • 3/4 cup buttermilk

Preheat oven to 375 degrees and oil two 9 x 5 loaf pans. Spread the walnuts and pecans on a baking sheet and toast for 15 minutes. You can also do this on the stove by putting them over medium heat in a pan stirring frequently so they do not burn. You can tell when they are finished by the fragrant toasted smell and they will start to turn slightly golden, beyond of course their normal nut color. Let the nuts cool and roughly chop them into smaller pieces and set aside.

In a medium bowl, sift together flour, baking powder, baking soda, nutmeg, cinnamon, salt, and half of the chopped nuts. The remaining half will be for garnish. Mix together.

In a stand mixer, combine oil and sugar and beat with the paddle attachment for 5 minutes. Add 2 cups of the pumpkin or squash purée and mix for another 2 minutes. Add eggs, one at a time.

Remove bowl from stand mixer and add in the flour mixture in small amounts, waiting until it is full combined. Mix in the buttermilk until all of the ingredients are just combined. You do not want to over mix or it will make the bread dense.

Pour the batter into the two prepared pans and sprinkle the remaining nuts over the top of each loaf.

Bake loaves on center rack for one hour, or until golden brown. Test the center to make sure it is fully cooked with a skewer or thin knife, it should come out clean when the loaves are finished. Let cool in the pan for 20 minutes before serving.

Enjoy!

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Peach Pastry

IMG_5429Stone fruits are one of my favorite things about summer. I can remember summer time at my mom’s house, we have a local fruit stand which is just a couple of blocks from our house. I loved going there and picking up all sorts of delicious fruit. The first to hit the stands are the strawberries. This is when you know summer is really here. Officially summer in Seattle between 4th of July and Labor Day weekend. Before or after that is always hit or miss. Back to the strawberries. This is the first of the wonderful fruits to land in the markets. Followed by peaches. I can go savory or sweet when it comes to stone fruit.

This recipe is so simple, it almost feels like cheating. I’m going to try a different version this weekend, and am going to attempt to make my own puff pastry this time.

Recipe

Pre heat oven to 400 degrees

  • Store bought puff pastry, thaw for 30 minutes
  • 2 lbs. peaches cut up
  • Whole milk ricotta
  • Granulated sugar

Unfold puff pastry and cut each sheet into 9 equal squares. Spread 1 spoonful of ricotta onto each squre, place 2 slices of peaches, and sprinkle with a little bit of sugar. Place baking sheet with pastry into the oven, and bake for 20 minutes, or until just turning golden brown along the edges. Cool slightly and enjoy.