Posts made in November, 2013

Thanksgiving Provision

Posted by on Nov 28, 2013 in New | 1 comment

As long as the earth endures

Seedtime and harvest, cold and heat, summer and winter,

Day and night will never cease.

Genesis 8:22

 Our God is known to be dependable and full of good surprises!

Thanksgiving Blessings 2013

♥ ♥ ♥


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Little Blue Dynamos Play Pick-up

Posted by on Nov 27, 2013 in Desserts | 1 comment

Little Blue Dynamos Play Pick-up

The U.S. Highbush Blueberry Council challenged food bloggers to “Meet Their Match” and create an innovative recipe using wintertime blueberries-- capitalizing on an uncommon pairing.  The usual bedfellows were out.

This Blueberry Coconut Upside Down Cake is for all my friends celebrating birthdays this week—after all, it is National Cake Day!







Little Blue Dynamos team up with toasted coconut turning brunch upside down in a lovely little single layer cake.








Frozen blueberries and angel flake coconut along with pantry staples meet up for a surprise twist.








Thaw the blueberries and drain them before assembling the cake.  The reserved juices will reappear to make the glaze for the deep blue cake.















Toast the coconut and set aside.








Prepare the cake pan with melted butter and
















Toasted coconut lines the bottom (which will become the top of the cake).

Spoon the drained berries over the coconut mixture.








Cream the butter and sugar with an egg.








Alternately, add the flour mixture with the milk.  This allows the flour to absorb the liquid quietly…









Spoon the batter over the blueberries.








Carefully spread the batter evenly over the berries.  No purple cake allowed!















Slide the cake into the oven for 25-30 minutes.








After the cake has rested for 15 minutes or so, loosen the edges.








Place a plate or cake stand over the cake.








Hold your breath and flip the cake. Yes!








Melt the reserved juice with blueberry perserves.








Polish the purple gems with the glaze.








Dreamy sweet suspended blueberries meet their flaky coconut cousins for a family reunion.

Pile on the whipped cream and have a blessed one--

♥ ♥ ♥


Blueberry Coconut Upside Down Cake


  • 1 cup shredded coconut, divided use
  • 3 Tablespoons melted butter
  • 6 Tablespoons softened butter
  • 3/4 cup of sugar, divided use
  • 1 (16 ounce) bag of frozen blueberries, drained (reserve 2 Tablespoons of the juice)
  • 1 egg
  • ½ teaspoon coconut extract
  • 1 teaspoon ground ginger
  • 1 ¼ cups flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 1/3 cup blueberry preserves


  1. Preheat oven to 350 degrees. Toast coconut on a parchment lined baking sheet for 8-10 minutes, stirring every two minutes until lightly toasted.
  2. Meanwhile, pour melted butter over the bottom and sides of a 9-inch cake pan. Sprinkle 1/4 cup of sugar evenly over the bottom of the pan; and top with half of the coconut. Spoon the blueberries over the coconut in the pan.
  3. In a mixing bowl, cream together the 6 tablespoons of butter with the sugar. Add the egg, and coconut extract.
  4. Sift together the dry ingredients. Add them to the creamed mixture alternately with milk until well combined. Spoon the batter evenly over the blueberries and smooth the top.
  5. Bake in a preheated 350-degree oven for 25-30 minutes or until the center of the cake tests done. Transfer the cake to a rack and allow to cool 15 minutes. Loosen the cake from the edge of the pan. Invert the pan on to a plate or cake stand.
  6. Melt the reserved juices with the jelly in a small cup over low heat. Brush the warm preserves over the cake.
  7. Serve warm or at room temperature with sweetened whipped cream and reserved coconut.
  8. 8 servings.

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Maple Pumpkin Pie

Posted by on Nov 25, 2013 in Desserts, Holiday | 6 comments

Maple Pumpkin Pie

My mother was a paramount pie baker, famous for her Lemon Meringue Pie.  It was always the star at our Thanksgiving dessert station.  The trolley also held pecan and pumpkin pie with apple being a darling as well.  My French Lemon Tart had its starting place with her nearby.

Because no one could choose which pie to fill the small dessert pocket left in our stomachs—a sampler plate was the usual request.



A pumpkin pie was the first pie I learned to make as a child.  After all, a can opener was the only sharp instrument required.







Canned pumpkin, heavy cream, a selection of warm spices and a couple of eggs combined in one bowl and poured into pastry magically filled the house with fragrant memories or dreams as it baked in the oven.
















and 3








The pastry is a perfect single crust recipe.








Real Simple pumpkin pie, sweetened exclusively with pure maple syrup is the easy, easy pie for me.  The result is a soft smoky footnote without an overly sweet finish.








Maple Pumpkin Pie--the grand finale with a dollop of perfectly placed puffy whipped cream.

Tip:  Slide a table knife into the center of the pie after an hour.  If it comes out clean--it is done!  A cracked pumpkin pie reveals a pie lovingly shaped and baked by you!

Print the recipe here.

Maple Pumpkin Pie


  • 1 piecrust, fitted into a 9-inch pie plate
  • 2 large eggs
  • 1 15-ounce can pure pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup pure maple syrup
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cloves


  1. Preheat oven to 350 F. Place the pie plate on a foil-lined baking sheet.
  2. In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.
  3. Pour the pumpkin mixture into the crust and bake until the center is set, 60-70 minutes.
  4. Let cool to room temperature before serving.
  5. Real Simple Magazine



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Posted by on Nov 22, 2013 in Holiday, Side Dishes | 2 comments


Thanksgiving is a few days from now and this weekend begins the traditional timeline and prep schedule for the hosting family.

Normally I would be replenishing staples and spices; polishing my mother’s Danish Princess silverware, choosing tablecloths, and mixing dish patterns (you know I am a dish junkie right)?

Since Ty and Britton are hosting on Friday, to accommodate Ty’s schedule at the fire station MP and I are having a private dinner on Thursday.

He is planning to prepare a Turkey Galantine a la Jacques Pepin.

I am putting together a brand-y new set of savory dishes and sweet accouterment.








Last July we were juggling thousands of apricots--remember?  MP shrewdly blanched and vacuum packed the beauties for a time such as this.








Cranberry Apricot Chutney








Heat the oil and sauté the onion, garlic and salt and cook over moderately high heat, until sheer and tender.








Add the fruit, sugar, cinnamon,  star anise, orange juice, and vinegar.








Cook until the cranberries begin to burst.








Stir in the zest, lemon juice, 








and Amaretto.








--enjoy remarkable tangy chunky chutney alongside an omelette, a platter of savory turkey or a selection of mellow cheese.

I served it beside a fresh chanterelle and goat cheese fritatta...Oh-yes!

Cranberry Apricot Chutney


  • 1 Tablespoon vegetable oil
  • ½ cup red onion, minced
  • 1 large clove garlic, minced
  • Pinch of salt
  • 12 ounces fresh cranberries, rinsed
  • 1 pound fresh apricots, stoned, quartered, and blanched
  • 6 Tablespoons brown sugar
  • 1 star anise
  • 1 cinnamon stick
  • ½ cup freshly squeezed orange juice
  • ¼ cup apple cider vinegar
  • 1 teaspoon each, orange and lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon Amaretto liqueur (optional)


  1. In a medium saucepan, heat the oil. Add the onion, garlic and salt and cook over moderately high heat, until sheer and tender, 2-3 minutes. Add the fruit, sugar, cinnamon, star anise, orange juice, and vinegar. Cook, stirring until the cranberries begin to burst, about 5 minutes. Stir in the zest, lemon juice and liqueur, if using. Adjust seasoning. Let cool before serving.
  2. --inspired by Food and Wine Magazine

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Fairytale Pumpkin Soup

Posted by on Nov 20, 2013 in Soup | 1 comment

Fairytale Pumpkin Soup

Izzy’s performance in Cinderella delighted us last weekend.  She also had a piano recital on Sunday where her theater demeanor curled into a demure curtsy before plinking out Tomorrow (Annie).


With that-- and soup on my heart, MP and I returned to the shoulder season at the Farmers’ Market.  Persimmons’, persimmons’ everywhere and not a clue what to do… they are beautiful.








I was on the lookout for pumpkins-- fairytale pumpkins—not just for magic and mice but for soup!








There is a certain vendor who cuts the peachy-green Cinderella coach into Gus-sized chunks.  I bought two.








Begin the soup with shallot and garlic sauteed in butter and olive oil.  Curry powder and fresh sage perfume the soup.








Pile in the pumpkin (or butternut squash), cover with stock and simmer away...








Puree the soup until it is smooth








before stirring in








white beans,








baby spinach, cider vinegar








and more chopped sage for another touch of the forest.

Fairytale Pumpkin Soup with White Beans and Baby Spinach followed to a standing ovation.








The savory and subtle soup has a bass note of texture from the white beans; freshness from the spinach and a salty gesture of Parmesan to finish strong.

Izzy would never eat this. ♥

Fairytale Pumpkin Soup with White Beans and Spinach


  • 1 Tablespoon each butter and olive oil
  • 2 large shallots, diced
  • 2 cloves of garlic minced
  • Salt and pepper to taste
  • 1 teaspoon curry powder
  • 2 pounds heirloom variety pumpkin*, peeled and cut into chunks
  • 1 bay leaf
  • 4-6 fresh sage leaves
  • 2 cups chicken or vegetable stock
  • 1 (15-ounce) can cannellini beans (white kidney beans)
  • 4-5 ounces fresh baby spinach.
  • ½ Tablespoon apple cider vinegar
  • Fresh Parmesan cheese


  1. Heat butter and olive oil in a heavy pan or Dutch oven; Saute shallot and garlic until sheer and tender.
  2. Add salt and pepper to taste. Add curry powder and sauté 30 seconds.
  3. Drop in pumpkin; add bay leaf and sage leaves. Pour 2 cups stock over the pumpkin bring to a boil; reduce to a simmer and cover. Cook pumpkin until it is very soft, about 20-30 minutes.
  4. Meanwhile drain and rinse the beans and set aside.
  5. When pumpkin is tender, remove the bay leaf and puree the soup with an immersion blender or in a food processor. Return to a simmer. Stir in cider vinegar, beans, a touch of chopped fresh sage, and spinach. Heat just until spinach wilts; adjust the seasonings.
  6. Serve with freshly grated Parmesan cheese.
  7. *Any old pumpkin will not create the smooth consistency as an heirloom variety. The flesh is sweeter and not stringy like a carving pumpkin.
  8. © Copyright 2013 Peggy Barrett Lunde
  9. All Rights Reserved

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