Easy Party Appetizers: Foie Gras Stuffed Prunes with Almond Tuiles

Foie gras stuffed dried plums are my guilty pleasure. The dried plums (prunes) are baked with maple syrup, and to enhance the texture and flavor, I add a pinch of fleur de sel and a sprinkle of crumbled almond tuile cookies. These little appetizers will definitely be served by the dozens during our New Year Eve's dinner.

I know this recipe might raise some eyebrows on several levels. I've always loved,  perhaps worshipped, the French culinary delicacy called foie gras. If you've never tasted foie gras before, it's like eating a piece of intensely flavored, semi-softened butter. Some people think it's an abomination and constitutes cruelty to animals. I believe that in Chicago for a time there was even a ban on foie gras and that the sale and production of foie gras is still illegal in California.

The other thing you might find odd is that I chose to use prunes in an elegant appetizer. I was surprised to learn from Lulu that in America, prunes are marketed as digestive aids and have a rather negative stigma. That is not the case in France. Prunes are often served as a snack for children, and just yesterday I saw them on a fruit and cheese platter at the end of a lovely meal we had at my friend's home. They’re now marketed in the U.S. as dried plums, not prunes, because there was so much negativity associated with prunes as a laxative.

I hope this recipe will inspire you to try new ingredients, or perhaps old ingredients in new ways.

Pumpkin Oatmeal Smoothie

Recently I made a pumpkin spice latte and it got me thinking about other drinks that I could make using this Fall flavor. The girls love smoothies, so it seemed like an obvious choice.

I combined some pumpkin purée with traditional pumpkin pie spices such as nutmeg and cinnamon to form the base of the smoothie. Maple syrup and brown sugar provide the sweetness, and oatmeal helps to thicken the drink and provide texture. No bananas here.

If you're looking for a healthy alternative to gorging on slices of pumpkin pie, this smoothie fits the bill.  It has the same flavor but with fewer calories and more nutrition. If that's not your goal, you could always throw in a scoop of ice cream and make a milkshake...

Maple Roasted Butternut Squash Salad with Beluga Lentils and Sage-Flavored Croutons

The butternut squash risotto was such a success last week that everyone was asking for more. I've learned that it's not a great idea to repeat the same dishes too often, even when requested, because eventually everyone gets tired of them. As opposed to making another main course, I decided to prepare a fresh salad that really shows off the versatility of butternut squash.

Instead of roasting the butternut squash with cumin and saffron as I did for the risotto, I glazed it with maple and flavored it with fresh sage. Sage is one of the most prolific herbs in our garden; it literally grows like weeds. This was a great opportunity to put it to good use, and I did so on multiple occasions in this dish.

I wanted to give this salad a real Fall feel, so I made a pomegranate vinaigrette and paired it with sage-infused oil. Continuing with the theme, I topped the salad with dried cranberries and sage-flavored croutons. The crunch of the croutons provides an excellent textural foil to the soft roasted butternut squash and the crispness of the greens.

Thanksgiving is not too far off, and if you're looking for a new addition to your table, this salad is a healthy and delicious option. Enjoy!

Maple Pecan Fig Tart

We harvested our last batch of Black Mission figs from the garden today. I've been wanting to share them with our friends, and so I made two dozen mini-tarts this afternoon.

I adapted the almond cream that I use in my tarte amandine recipe, but instead of almond I used pecans because I think pecans complement figs really well. To sweeten the figs and pecans, I drizzle warm maple syrup. The result is a true taste of autumn.

Tips for Perfect Pancakes

Pancakes have an almost magical ability to turn anyone into a child again. There's something irresistible about waking up on a Saturday morning, stumbling into the kitchen and being greeted by the smell of batter and a mountain of fluffy pancakes just begging to be smothered in maple syrup and whipped butter.

Perhaps part of the beauty of pancakes is that they're so simple to make. My teenage sisters-in-law often make them on their own for the family. As with many simple dishes though, attention to detail is the difference between drab and delicious. Read on to learn my tips on making excellent pancakes every time.