A PHOTOGRAPHIC ESSAY - VEYRIER VINEYARDS IN AUTUMN PART III

♥ OH, FALL THOU ART SO WONDERFUL! ♥

Nothing is more beautiful than to take a walk in the countryside when the mist is thick, the air is crisp, the only birds you hear are crows that cannot stop complaining and the trees have the most mesmerizing hues of red and gold. Autumn makes everything look so pure and mystical...

Fall being a season I particularly cherish for the unique way it makes me feel and see life, it is impossible for me not to be euphoric during this formidable time of the year. Everything that surrounds me uplifts my soul and boosts my creativity.

AUTUMNAL BLISS

For me there is no worse weekend than a grey weekend. I hate to see our weekend plans shattered by bad weather as it is the only time of the week during which we can do long walks and not care about the time passing while we are outside...

Thanksfully, the last Saturdays have been nice and we could enjoy autumn's beauty. The glorious golden light was caressing each flower, tree, field, hill and mountain with it's magical touch, the crows and magpies were uttering their dissatisfaction in a rather loud way, the trees were showing off their most fiery robes of gold and red and the lush parfume of rotting leaves and growing mushrooms was intoxicating. Paradize on earth.

I love fall and it's dark romantic atmosphere. Although nature is dying, it carries some kind of hope and makes you feel even more alive than ever. Nothing can quite compare to that season!

WHEN FALL TAKES US BY SURPRISE...

Fall is here. There is no doubt about that. It arrived on the tips of it's toes, like a ghost, silently and invisibly. It had already installed itself long before we realized that the season had actually changed. There was no need to wait for the official proclamation of autumn to see and feel the drastic metamorphosis of our environment...

Nature is transitioning at a shockingly fast speed. It is as if it knows not how to transform itself slowly. Suddenly, from one day to the other the air is crispy, the light is fading, the trees are turning yellow/red and the animals behave differently. You go to bed in the evening and it is still summer and when you you wake up the next day it is already autumn. Crazy!

"Autumn is a second spring when every leaf is a flower."
- Albert Camus

PUMPKIN CUPCAKES

Autumn is a wonderful season on all levels. Culinarily speaking, it is harvest time and the stalls are full with gorgeous vegetables and fruits. Nature is colorful and so are our plates too...

On Halloween morning (Saturday the 31st of October), I still had not yet prepared anything in order to celebrate this special day, so I thought that I'd better get busy in the kitchen and come up with something to mark the event.

As I usually do when I'm looking for ideas, I went online and googled my way through the net. I was looking for an easy recipe that would both be scrumptious and not too fussy to make (time was limited). That's how I stumbled upon a "Pumpkin Cupcakes" recipe that would give me the opportunity to use the pumpkin puree and the tons of cream cheese I had on stock in my fridge.

I could not have chosen a more delightful recipe. Those "Pumpkin Cupcakes" turned out wonderfully spicy, lusciously moist as well as light and so pretty with their delightfully fluffy frosting. The pumpkin pie flavors of the cakes blended so well with the orangy, sweet and slightly tangy taste of the cream cheese frosting.

Heavenly like a kiss and regressively irresistible like playful innocence!

~ Pumpkin Cupcakes With Cream Cheese Frosting ~
Recipe by Gastronomer at "Gas-tron-o-my" (USA) and adapted by Rosa @ Rosa's Yummy Yums.

Makes 22 cupcakes and about 2 cups of frosting.

Ingredients for the cupcakes:
2 Cups (255g) All-purpose flour
1 Tsp baking soda
1 Tsp Baking powder
1 Tsp Sea salt
1 Tsp Ground cinnamon
1 Tsp Ground ginger
1/4 Tsp Freshly grated nutmeg
1/4 tsp Ground allspice
1 Cup (240g) Packed light-brown sugar
1 Cup ( 210g) Granulated sugar
1/2 Cup (120g) Unsalted butter, at room temperature
1/2 Cup (105g) Vegetable oil
4 Large eggs, lightly beaten
1 can (15 oz/450g) Pumpkin puree
Ingredients for the frosting:
8 Ounces (240g) Cream cheese, at room temperature
8 Tbs (1 stick/120g) Unsalted butter, cut into pieces, room temperature
1 Cup (120g) Confectioners’ sugar
1 Tsp Pure vanilla extract
1/2 Tsp pure orange extract

Method for the cupcakes:
1. Preheat oven to 180° C (350° F).
2. Line cupcake pans with paper liners; set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
4. In a large bowl, whisk together, brown sugar, granulated sugar, butter, oil and eggs. Add dry ingredients, and whisk until smooth.
5. Whisk in pumpkin puree.
6. Divide batter evenly among liners, filling each about 2/3 of the way.
7. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
8. Transfer to a wire rack; let cool completely.

Method for the frosting:
9. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. 10. Gradually add butter, and continue beating until smooth and well blended.
11. Sift in confectioners’ sugar, and continue beating until smooth.
13. Add vanilla and orange extract, and stir to combine.
14. Top the cupcakes with the frosting and decorate as desired.

Remarks:
I recommend you to use the following pumpkin: Potimarron (French) = Hokkaido Pumpkin = Chestnut Pumpkin = Baby Red Hubbard = Uchiki Kuri = Chinese Pumpkin = Japanese Pumpkin = Sugar Pumpkin. You can also make this pudding with Butternut squash, but it will be less tasty.
To obtain fresh puree, take your pumpkin, cut it in half, deseed it and peel it, then cut it in cubes and steam. Once it is cooked, mash the pumpkin flesh. It has to be a very smooth and thick (not to wet) puree.

Serving suggestions:
Serve those cupcakes for afternoon tea with a hot drink of your choice (tea, coffee, caffè latte, hot milk, etc...).

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~ Cupcakes Au potimarron, Glaçage Au cream Cheese ~
Recette par Gastronomer de "Gas-tron-o-my" (USA) et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 22 cupcakes.

Ingrédients pour les cupcakes:
255g de Farine blanche
1 CC de Bicabonate de soude
1 CC de poudre à lever/cake
1 CC de Sel de mer
1 CC de Cannelle en poudre
1 CC de Gingembre en poudre
1/4 de CC de Noix de muscade en poudre
1/4 CC de Tout-épice en poudre
240g de Sucre brun clair
210g de Sucre cristallisé
120g de Beurre non-salé, à température ambiante
105g d'Huile d'arachide
4 Gros oeufs, à température ambiante
450g de Purée de potimarron
Ingrédients pour le glaçage:
240g de Cream cheese, à température ambiante
120g de Beurre non-salé, à température ambiante
120g de Sucre en poudre
1 CC d'Extrait de vanille pure
1/2 CC d'Extrait d'orange

Méthode pour les cupcakes:
1. Préchauffer le four à 180° C.
2. Placer les caissettes en papier dans les moules à cupcakes.
3. Dans un bol moyen, mélanger ensemble la farine, la bicarbonate, la poudre à lever, le sel et les épices.
4. Dans un grand bol, battre ensemble les sucres avec l'huile et le beurre. Ajouter les oeufs, puis incorporer les ingrédients secs. Bien mélanger afin d'obtenir une pâte homogène.
5. Incorporer la purée de potimarron.
6. Remplir les caissettes au 2/3.
7. Cuire pendant 20 à 25 minutes ou jusqu'à ce qu'un couteau inséré au centre d'un cupcake en ressorte propre.
8. Mettre les cupackes sur une grille et laisser refroidir.

Méthode pour le glaçage:
9. Mettre le cream cheese dans un bol moyen et le ramollir à l'aide d'une spatule.
10. Ajouter le beurre et battre afin d'obtenir un mélange léger.
11. Ajouter le sucre en poudre tamisé et continuer à battre le mélange afin d'obtenir un mélange homogène et léger.
13. Ajouter la vanille ainsi que l'extrait d'orange et bien l'incorporer.
14. Glacer les cupcakes et les décorer selon votre envie.

Remarques:
Je vous recommande d'utiliser les courges suivantes: Potimarron (potiron doux d'Hokkaido/courge de Chine) ou la courge Butternut (bien moins goûteuse que le potimarron).
Pour obtenir de la purée fraîche, prenez votre potimarron, coupez-le en deux, enlevez les graines et pelez-le, coupez-le en cubes grossiers et faites-les cuire à la vapeur. Une fois cuits, écrasez-les (ou passez-les au mixer) afin d'obtenir une purée fine et épaisse (pas trop liquide).

Idées de présentation:
Servir ces cupcakes à l'heure du thé avec une bonne boisson chaude (thé, café, caffè latte, lait chaud, etc...).

CHESTNUT & CINNAMON PRUNE TART

As I mentioned a few weeks ago, one of my favorite harvest time fruits has to be "Italian Plums" (or as we call it here "Zwetschge", "Quetsche" or "Prune"). I can never get enough of this wonderfully fragrant stonefruit...

Every week, since the day that this Swiss fruit was made available on market stalls, I buy kilos of prunes and eat them in all the possible ways. I've baked tarts, crumbles, cobblers, clafoutis, bars, cakes and made compotes as well as jams, you name it!

This marvelous fruits has such a pretty color as well as delicate aromas and is so delightful for the palate that it is impossible not to fall in love with it at first sight and taste!

So, the other day when I was contemplating baking something autumn-like with my fresh little violet gems, I came up with a great idea. I thought it would be great to pair those fruits with chestnut spread from Ardèche and cinnamon. I was sure that combo would be quite original and totally divine. I wasn't wrong.

My creation proved to be totally blissful, ambrosial and terribly enjoyable. The tart disappeared very fast and each forkful was followed by "mmmmhhhs" and "aaahhhs" of pleasure!

Try it, you'll adopt it!

~ Chestnut & Cinnamon Prune Tart ~
Recipe by Rosa @ Rosa's Yummy Yums 2009.

Makes one 22cm tart.

Ingredients for the "Shortcrust Pastry":
250g Plain white flour
110g Unsalted butter, very cold and cut into small cubes
15g Lard (see remarks), cut into small cubes
1 1/3 Tsp salt
1 Tsp Sugar
About 60-100ml icy water or enough to bind the mixture
Ingredients for the "Chestnut Filling":
250g Chestnut spread (Crème de marrons de l'Ardèche)
2 Tsps Cornstarch
2 Tsps Kirsch or Prune brandy
Ingredients for the "Prune Filling":
15 Fresh prunes, pitted, halved and slit halfway through the middle
3-4 Tbs Light brown sugar
3/4 Tsp Ground cinnamon

Method for the "Shortcrust Pastry":
1. Sift the flour, sugar and salt into a medium-sized bowl/bassin.
2. Add butter and the lard. Rub between the fingers until the mixture is flaky.
3. Pour in water, gradually, while continuously cutting and stirring with a knife (stop adding water when the dough is stiff/it should not be sticky or wet). Gather up into a soft ball.
4. Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a round shape.
5. Place it in the tart pan and trim the edges.
6. Prick the bottom with a fork.
Method for the "Chestnut Filling":
7. Preheat the oven to 210° C (410° F).
8. Mix together the chestnut spread, cornstarch and alcohol.
9. Spread evenly the pastry bottom.
10. Place the prunes in a neat way.
11. Sprinkle with the light brown sugar and cinnamon.
12. Bake in preheated oven for 50-60 minutes, or until the sides of the pastry are pale golden and the fruits are cooked through.
13. Remove from the oven and let cool on a wire rack.

Remarks:
Lard is solid pork fat. You can replace it by the oil of your choice or margarine which also make the crust nice and crispy/flaky.
Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
Be careful not to add too much water as the pastry should not be stick to the touch.
While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry, because you would have liberated the gluten in the flour.
You will have a little bit of pastry leftover. Use it as you wish.

Serving suggestions:
This tart is delicious when eaten with either a scoop of homemade ice cream (vanilla, pistachio, caramel, walnut, etc..) or a dollop whipped cream.
You can also sprinkle some almond praline over it.

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~ Tarte A La Crème De Marron, Cannelle Et Prunes ~
Recette par Rosa @ Rosa's Yummy Yums 2009.

Pour une tarte de 22 cm.

Ingrédients pour la "Pâte Brisée":
250g de Farine blanche/fleur
110g de Beurre non-salé, coupé en petit dés
15g de Saindoux (voir remarques), coupé en petits dés
1 1/3 CC de Sel
1 CC de Sucre cristallisé
Environ 60-100ml d'eau très froide ou assez afin que la pâte forme une boule
Ingrédients pour la "Garniture A La Crème De Marron":
250g de Crème de marron d'Ardèche
2 CC de Maizena
2 CC de Kirsch ou eau de vie de prunes
Ingrédients pour la "Garniture Aux Prunes":
15 Prunes, coupées en deux, puis fondues par le milieu
3-4 CS de Sucre brun clair
1 CC de Cannelle en poudre

Méthode pour la "Pâte Brisée":
1. Tamiser la farine, le sucre et le sel dans un bol moyen.
2. Ajouter le beurre et le saindoux. Frotter la farine et le beurre/saindoux entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (n'ajoutez plus d'eau quand la pâte aura atteint la bonne consistance/ni trop mouillée, ni trop collante). Former une boule.
4. Fariner votre rouleau à pâtisserie et votre plan de travail. Etalez la pâte avec un rouleau à pâtisserie (du milieu jusqu'à l'extérieur) afin d'obtenir une forme ronde.
5. Posez la pâte sur votre moule et découpez l'excédent de pâte.
6. Piquez la pâte avec une fourchette.
Méthode pour la "Garniture A La Crème De Marron":
7. Préchauffer le four à 210° C (410° F).
8. Mélanger ensemble la crème de marron, la maïzena et l'eau de vie.
9. Etaler ce mélange sur le fond.
10. Placer les prunes sur la garniture à la crème de marron.
11. Saupoudrer avec le sucre brun clair et la cannelle.
12. Cuire dans le four préchauffé pendant environ 50-60 minutes, ou jusqu'à ce que les rebords de la pâte soient légèrement dorés et que les prunes soient cuites à point.
13. Laisser reffroidir sur une grille.

Remarques:
Le saindoux est de la graisse de porc (solidifiée). Vous pouvez le remplacer par de l'huile ou de la margarine qui rendent aussi la pâte croustillante.
Soulevez toujours la farine lorsque vous la frottez avec le beurre/saindoux: ça apporte de l'air au mélange.
Faites bien attention de ne pas ajouter trop d'eau à votre pâte. Elle ne doit pas être collante.
Pendant que vous mélangez l'eau au mélange farine/beurre/saindoux, ne la travaillez pas telle une pâte à pain, autrement votre pâte sera dure, élastique et pas manipulable du tout car vous aurez libéré le gluten contenu dans la farine.
Vous obtiendrez un reste/surplus de pâte. A vous de l'utiliser à votre guise.

Idées de présentation:
Cette tarte est délicieuse lorsque qu'elle est accompagnée d'une boule de glace maison (vanille, pistache, caramel, noix de Grenoble, etc..) ou de crème chantilly.
Vous pouvez aussi la saupoudrer de pralin aux amandes.

TWO MONTHS AGO... AND NOW

I can't believe that two months ago, it was still warm and the trees still had most of their leaves. It's incredible when you think that, now, it is freezing cold and snowing...

I hope those pictures will bring you a little warmth. They were taken in the Veyrier vineyards which are situated only 8 minutes away from my building block!

THEN...

AND NOW...