We creep closer to fall. The days get shorter.
Local apples and winter squash arrive at farmstands. Today, I want to blog about both.
We have just the right climate for winter squash here, and have a bounty of squash types. One university about an hour from here, Cornell University, has developed a number of new varieties. One, Honeynut, a small extra sweet butternut, I've blogged about before. It's amazing and it's about the only winter squash we eat anymore. My link earlier in the paragraph contains a recipe.
This year, we found another new squash, called Koginut. Well, Robin's Koginut. The description says only it's a cross between two other winter squashes and I have to think one is Honey nut. The other - ?
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| Honey nut (left) and Koginut (right) |
We cooked a koginut and it isn't as sweet as honey nut, but was still good.
Now for apples...
Monday, the Jewish New Year begins at sunset, just in time for local apples and fall honey. That means it is time to make my version of an amazing apple honey cake. The original recipe can be found here.
My modified version can be found here. I will be making it once again.
There are several reasons why I modified the cake the way I did. First,
believe it or not, I do not like confectioner's sugar/liquid type
icing. Even as a child, I would pass up cinnamon rolls and yeast cakes
because I never liked the icing drizzled on them. I can't explain why.
I still don't like it. So my version does not have icing. If you want icing, click the link above.
Second, I've started to use coconut oil more and more as a substitute
for oil in my baking I've never made this cake with anything but
coconut oil, and I love it.
Third, instead of the original Granny Smith apples, I prefer tart, local
apples. I'm fortunate to live in New York apple country and there is
an abundance of cooking apples grown here. For Thanksgiving, I make
this with local Northern Spy apples. Tomorrow I will make it with local apples I bought a couple of weeks ago and I can't quite remember the variety name.
It is so good.
And best of all, you don't have to be Jewish to enjoy it.
Just a lover of apples and honey.
Do you have a favorite food of fall?
...fall in a sweet time of year.
ReplyDeleteWinter squash of all kinds is a favorite vegetable of mine. As for apples and honey - yum!
ReplyDeleteHoney Nut is very pretty. That one is shaped like a pepper! My favorite fall food? I'll go with apples, the new crop. I like the fairly new WA Cosmic Crisp. Also, winter squash used in sweets, not savories. I've never liked squash in savories. Muffins. Pies. Cakes. Muffins. I have "pumpkin" recipes for them all and use any winter squash.
ReplyDeleteL’Shana Tova. Enjoy your cake.
ReplyDeleteI got to look into more squash recipes, winter squash included. I do like butternut squash and we tried spaghetti squash for a recipe once which we enjoyed. Probably very healthy for you!
ReplyDeleteYum on that cake!! We are dieting right now so I'll have to save the recipe for another day :)
betty
I'm already craving my butternut squash soup.
ReplyDeleteIt's funny some of the things we don't like. But we all have different tastes. It doesn't feel fall-like here yet (and most likely won't for a couple months), so I'll enjoy fall stuff vicariously through you.
ReplyDeleteSquash and apples. Both HUGE favourites!
ReplyDeleteHusby is the gardener and this year, he raised a BUMPER crop of the best tomatoes I’ve ever eaten. Can one gain weight on a diet of (almost exclusively) tomatoes? I guess we’ll find out! ;)
Never heard of those squash varieties. And, this year, my favorite bakery made a special apple scrapple cake without any dairy- so that's what I will serve on the first night of Rosh Hashana...
ReplyDeleteL'shana tova tikateva lach