Pumpkin, Sage, and Gruyere Sourdough Bread

Pumpkin is perhaps the favorite fall flavor. This recipe uses pumpkin to add a sweet background to this savory sourdough bread with sage and Gruyere cheese. The full bread recipe is right below the picture, followed by the starter recipe.

We have all heard stories about Sourdough Starter being passed down through generations, for hundreds of years, in French families. I liken it to Friendship Bread starter, as long as you feed it, it can last in your fridge for a very long time. The longer you have it the better it gets and, since you have to remove some every week, you can share with your friends and family.

Ingredients:

1 envelope active dry yeast (2 ¼  teaspoons)
3/4 cup water, lukewarm (divided)
1 cup sourdough starter
2 tablespoons sugar or honey

1 tablespoon rubbed sage, ground in spice grinder

1 cup grated Gruyere cheese, divided

1 cup pureed pumpkin
3 tablespoons butter, melted
2 teaspoons salt

1 lightly beaten egg
4 ½ - 5 cups all-purpose flour, sifted

Directions:

1. Dissolve yeast in ¼ cup water. In a large mixing bowl combine ½ cup water, starter, sugar, butter, dissolved yeast, salt, sage, pumpkin, and ½ cup Gruyere. Blend well. Gently stir in flour. Turn dough out on floured board and knead dough for about 5 minutes, adding more flour (if necessary) to prevent dough from being sticky.

2. Place dough in a lightly greased bowl, turning dough to coat the top. Cover with a towel and let rise until doubled (about 1 1/2 hours).
3. Punch down and divide in half. Shape into 2 round loaves and place on a parchment lined cookie sheet (or two if you don’t have one large enough) about 4" apart. Cover and let double in size (about 1 hour).

4. Score the top of your loaves with a sharp knife, brush with egg, and top with the remainder of the Gruyere.
5. Preheat oven to 400°F Bake 15 minutes; reduce heat to 375°F and bake an additional 20-25 minutes longer or until bread sounds hollow when tapped. Remove from pan and cool.

Sourdough Starter:

TIP: a glass bowl is best, but definitely avoid metal.

Day 1: 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly and leave to begin fermenting (I put mine on top of the refrigerator)

Day 2: 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly, and return to your spot of preference. Your starter should be bubbly on the top...perfect!

Day 3: 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly, and return to your spot of preference. By now, you should be able to smell the sour smell you are looking for. HINT: Don't be alarmed if your starter separates...these are the natural alcohols produced by the fermenting process.

Day 4: Your starter should be ready to use...depending  on how much it has fermented. If you don't think it is sour enough, add 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly, and return to your spot of preference.

Day 5: You should definitely be ready to go now! You can now cover and store your starter in the fridge.

REMINDER: Whatever you take out for your recipes, replace with equal parts of flour and water. 

Your starter is should also be fed once a week. Remove a cup of starter, and feed with 1/2 c. Flour and 1/2 c. filtered water, stir well and return to your fridge.

Coconut Cream Pie

Coconut Cream Pie

1 9" pie shell -baked & cooled completely.

Pie Filling

1 cup sugar

3 egg yolks

1/4 cup cornstarch

2 cups milk

1 Tbs. butter

1 tsp. vanilla

1  1/2 cups coconut

Meringue

3 egg whites

1/8 tsp. of cream of tartar for each egg white

4 Tbs. sugar

1 tsp. vanilla

Take the eggs out of the refrigerator an hour or so before you are going to make the pie.  A key to getting a good high meringue is that the egg whites be at room temperature.

Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned.  About 15 minutes.

Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat.  Stir frequently until it starts to thicken and bubble.  Once it is thick add the butter, vanilla, and a cup of coconut and stir together.  Pour filling into the pie shell. 

For the meringue, beat the whites with an electric mixer on medium speed until stiff peaks form. Gradually add in 4 Tbs. of sugar, 1 Tbs. at a time beating a few seconds in between.  Change the speed to high and continue beating.  Then  add in the cream of tartar and 1 tsp. of vanilla. Be careful on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light.

Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around.  Sprinkle with 1/2 cup of coconut.  Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes.  Watch it carefully because ovens vary. 

New Classic Meatloaf

This is the second installment of the recipes we are re-making with a twist. Meatloaf is a classic comfort food and this recipe gives the old classic a bit of a pop. 

Ingredients:

1½ lbs. ground beef (I use ground chuck)

2 eggs

1 c. milk

½ c. finely chopped onion

2 Tbsp. dried parsley

1 tsp. rubbed sage

1 tsp. sea salt

2 Tbsp. diced fresh bell pepper (I used an orange bell pepper, but you can use any that you have)

1/8 tsp. ground black pepper

½ c. artisan bread crumbs (I used an asiago cheese bread, which I dried in the oven and ran through the food processor)

Glaze:

¼ c. ketchup

2 Tbsp. dark brown sugar

1 tsp. dried mustard

½ tsp. cayenne pepper

Directions:

1. Preheat oven to 350 degrees.
2. Combine eggs, milk, onion, parsley, sage, bell pepper, and black pepper. Set aside and allow parsley and sage to re-hydrate.
3. Once hydrated, add this mix to the bread crumbs. Allow to set for 5 minutes.
4. Add to ground beef and mix well.
5. Pour the mixture into a bread pan (8x4x4).
6. Bake for 35 minutes.
7. Remove from oven, spoon off any excess grease.
8. Pour glaze over the top and return to the oven for 35 minutes.
9. Allow to rest (stand) for 10 minutes before serving.
10. Enjoy!!

Homemade Wedgies

Ingredients:

2 pre-made pizza crust – store bought, made from scratch, or ask your favorite pizzeria if they sell their dough! (I used store bought for this one)

1 lb sliced smoked ham or meat of choice – our favorites are ham, roast beef or turkey (we get deli meat)

1 pk of provolone cheese slices (or cheese of choice)

Lettuce, tomatoes, onions  (I use shredded lettuce, diced tomatoes and several onion slices)

2 – 3 tbsp of mayo

Directions:

Preheat oven to 350°

Take 1 pizza crust and cover with 2 - 3 layers of sliced meat (more or less to taste and thickness of slices)

Cover meat with slices of cheese – 1 layer is usually enough but can add more if desired – set aside

Place plain crust in the oven to slightly brown – take out and set on cooling rack till cool.

Place meat & cheese covered crust in the oven until crust slightly browns and cheese is melted.  Take out of the oven and let it cool slightly.  Top with preferred toppings, lettuce, onions, tomatoes.

When the plain crust is cool spread with mayo then place on top of the other pizza.  Cut into 8 wedges and enjoy! 

*Variations:  I have used ranch dressing in place of the mayo, you can also use mustard or whatever  dressing you might enjoy on your sandwiches. 

This picture shows 2 meats - 1/2 has smoked ham and 1/2 has turkey.  You can also use toppings over whole thing or half.   This can be tweaked to whatever you and your family likes.