Pumpkin Spoonbread

Pumpkin Spoonbread - Baked

My eyes have been opened to the world of spoonbread. After I made this basic version, I decided to make a holiday version using pumpkin. 

Recipe from Bon Appetit Thanksgiving Edition

Here is my adaption for a less savory version of Bon Appetit's pumpkin spoonbread. It's a super moist cross between pumpkin pie & bread pudding. 

Ingredients

• 2½ cups whole milk
• ½ cup (1 stick) unsalted butter 
• 2 tsp kosher salt 
• 1 cup stone-ground yellow cornmeal  
• ¼ tsp ground nutmeg I grated my fresh from the nut
• 1 cup canned pure pumpkin purée Bon App recommends Libby's
• 3 large eggs, separated
• ½ tsp ground cinnamon
• ¼ tsp ground ginger  

For a sweeter version, add 1/4 to 1/3 cup sugar

Persimmon Cookies

A Little Persimmon Cookie

Persimmons are in season in the Fall, so I have been getting the Fuyu variety in my CSA basket every other week.

I like firm and crunchy fruit. So, when my persimmons start getting a little soft, I get a little sad.

About five years ago, a former co-worker told me about how she uses persimmons in bread puddings and cookies. I grew up eating persimmons, but haven't really seen them in baked goods.

With my mushy persimmons, I decided to make cookies for the first time in my life. Enough of the excuses for not baking, I needed an excuse to use my overripe autumnal fruit!

Just a note, persimmon cookies aren't really your idea of cookies. They are more like cookie-shaped muffin tops or non-custardy bread pudding bites. These "cookies" are soft and incredibly moist. They are the perfect bite for this season.

Before I share the recipe for the cookies, you'll need to prep persimmon puree in advance.

Cornmeal Spoonbread

As you know from a previous post, I've been cooking from a new gluten-free cookbook where I came across this recipe for spoonbread. It has minimal ingredients and I had all of them in my pantry already.

Interestingly, I've never heard of "spoonbread" before. (Blame it on my Southern Californian Asian-American upbringing)

Spoonbread is a moist cornmeal-based dish prevalent in the South. Although named a "bread", it's åcloser in consistency and taste to savory puddings, such as Yorkshire pudding. (Source: Wikipedia)

Below is my execution of Nicole Hunn's original book recipe. I recommend serving it with a savory meat dish with juices or sauce. Or, eat it the next day with some butter, or sweetened with honey or jam.

Oatmeal Banana Bread

The baking bug has officially bitten me for the first time in my life. (My sister, now a pastry chef, was the one who baked while growing up.)

I have been feverishly stocking up my pantry with baking essentials, and have been buying in bulk to save money in the long run.

So, what to do with the excessive amount of Bob's Red Mill Gluten-free Quick Cooking Oats from Amazon that I have? Oatmeal Banana Bread! I found this recipe on Bob's website.

Here's what I like about this spin on a classic:

• It has more texture due to the oats
• The flavor profile is mild as it doesn't have the usual spices like nutmeg and cinnamon
• Honey is used as a sweetener that gives it a sticky, caramelized exterior
• And, of course, it's gluten-free!

Gluten-Free Buttermilk Biscuits

Portioned Buttermilk Biscuits

My friend, Stella, gifted me Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap by Nicole Hunn for my birthday last month.

What to make for breakfast on a lazy Sunday morning? Buttermilk biscuits! Below is my interpretation of Hunn's gluten-free recipe to make these comforting discs of buttery goodness.