we’ll be celebrating with an almost all home-grown (our blueberries aren’t ready yet, these are store bought) & foraged berry sourdough pandowdy. salmon berries, sweet & sour cherries, black raspberries, & strawberries from our little plot ‘o land. this time I macerated the fruit with a little sugar & cointreau. yumm.
the original recipe was called a “slump” although technically it was a cobbler; we turned it into a pandowdy. mostly because we liked the name, and because we rolled the dough. we’re going to call this recipe pandowdy from now on, even if it’s a cobbler with dropped dough, just because it’s so much fun to say.
the recipe works beautifully with 12 hours souring: just replace the 3/4 cup buttermilk with 1/2 cup sourdough starter and, depending on how moist you need to make it (i.e. rolling vs dropping the dough) either omit further moisture (rolling) or add up to 1/2 cup milk or mylk or water (dropping). we used lard (we raise pigs) but coconut oil works great for vegan option; butter for non-piggy option. [edit: to sour, cut fat into dry flour & oats, gently incorporate the sourdough. next day, add the leavening agents right before cooking / baking]
K can’t do rhubarb, so we used strawberries from our garden, plus blueberries.
we also omitted the applesauce (didn’t have any) and it worked out just fine. we baked ours so the topping would get crispy. it was very nummy.
sadly, I neglected to take a photo of the finished product. they were very pretty. something like this:
but more golden than orange this time, and piped in a swirl (not very well). sigh… it was K’s birthday, and I was somewhat focused on getting out the door than documenting my brilliance.
this one just about nails them all on the head:
✔ vegan (well, the cupcakes are, if not the frosting; that could likely be made vegan)
✔ wheat free (can be gluten free with appropriate sourdough starter)
✔ sourdough (nourishing traditions)
✔ no artificial colours
✔ natural sweeteners (other than whatever’s in the cream cheese! – will try home-made next time!)
sourdough beetroot cocoa cupcakes with carrot cream cheese frosting
carrot reduction 4 – 5 carrots blendered with juice of one valencia orange, filter through nut mylk bag, reduce until thickened like light syrup
roasted 3 medium beets (from Makaria Farm’s CSA), combined with some of carrot reduction as it cooked, and carrot pulp, used stick blender to puree; use 1/2 cup for recipe, reserve rest (freeze in 1/2 cup batches for future cupcakes!)
wish I could show you the final results, but they looked good, and tasted great. yay, me!
pinto beans in pork stock (plus some maple sap) with boar ham, sun dried tomatoes & peppers
Andrea Chesman’s “east meets west braised cabbage” with homemade rhubarb/lemon balm wine blend, fresh grated turmeric, kalonji, garam masala, apple syrup, dried currants
we grew some delicata squash this year and they are super sweet, extremely starchy, and little. perfect for baking with. success as cupcakes, but also very successful using the sourdough muffin/loaf foundation recipe. maple syrup for the sweetness plus a little bit of cane juice sugar and some pumpkin seeds for crunch sprinkled atop.
these delicatas are also beautiful braised in apple cider – see Andrea Chesman’s Recipes from the Root Cellar (reprinted here, but the original book is well worth the investment – I’ve many favourites that I go to in the winter from it)
- Autumn Comfort Food: Maple Roasted Delicata Squash (truefoodlove.wordpress.com)
- quinoa delicata salad + maple balsamic dressing (yesiwantcake.com)
- Miso-Glazed Delicata Squash (kinseycooks.com)
- Delicata Squash Recipes (101cookbooks.com)
- Delicata Squash: I Can’t Believe It’s Not Butternut (modernfarmer.com)