It's time for a pumpkin recipe, don't you agree? Fall's not officially here yet, but it's never too soon for pumpkin fever! I made these last year so you can save this one for Thanksgiving...but be warned...make plenty because I ate three of them before I realized what I was doing! So tender (I adore brioche of any kind) and these gems turned out so well, so easy, you really must try them for the holidays.
Pumpkin Pie Brioche
From Girl Versus Dough
Ingredients:
3¼ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger
? teaspoon cloves
? teaspoon nutmeg
2¼ teaspoons (1 packet) Red Star PLATINUM yeast
½ cup canned pumpkin
¼ cup warm water (about 120 to 130 degrees F)
¼ cup (1/2 stick) unsalted butter, softened and cut into cubes
2 eggs
1 egg beaten with 1 tablespoon water (for egg wash)
Method:
This makes a dozen rolls.
In a large bowl or bowl of a stand mixer, combine 1¾ cups flour, sugar, salt, cinnamon, ginger, cloves, nutmeg and yeast. Add pumpkin, warm water, butter and eggs. Stir, adding just enough of remaining 1½ cups flour until a dough forms that pulls away from sides of bowl.
Knead dough with dough hook attachment in stand mixer on medium speed 5 minutes until smooth, soft, elastic and only slightly sticky. (or you can knead by hand) Shape dough into a ball, then place in a large lightly greased bowl; turn to coat. Cover bowl with plastic wrap and let proof in a warm place 1 hour until doubled.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Punch down risen dough, then divide into 12 equal pieces. Roll each piece into a ball, then place on prepared baking sheet spaced at least 2 inches apart. Cover with a tea towel or lightly greased plastic wrap and let rise 30 minutes until doubled.
Just before baking, use scissors to snip tops of rolls about ¼-inch deep. Brush tops and sides of rolls with egg wash. Bake 20 to 25 minutes until golden brown.
Thought all you gardeners would love a terrific early fall veggie dish. I don't have a garden anymore, but I remember wanting to find recipes for using up the last of my veggies each fall. I gave my zucchini and yellow squash to anyone and everyone back in my gardening days!
With this recipe, you grill your vegetables so they have that lovely smokey flavor and then add a delish garlicky crumble on top. Don't you love crumbles? Sweet or savory, doesn't matter to me. But you just can't beat this savory one for flavor. Perfect with the vegetables.
Layered Vegetable Torte
From The New York Times
Ingredients:
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
½ cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
¼ cup chopped fresh basil leaves
¼ cup freshly grated Parmesan
½ cup bread crumbs, preferably fresh
Method:
Heat oven to 400 degrees.
Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetables are used.
Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
