See, one of the inherent problems with blogging, well, never, is that a lot of "potential" blog entries get lodged in my brain. So when I actually resolve to write a post, I can't decide what to write about. A little ridiculous.
Anyway, here in Columbia City, Seattle, we have had one group of treat-seeking kids today. So I've got a little couch time. And I'm staring at the pumpkins. I can't get enough of this fantastic homemade applesauce I've been scarfing down all day.
Which reminds me...if you ever need the perfect treat for having people over, or just for spicing up a meal, this is my absolute favorite fall treat, compliments of Ina Garten, the author of Barefoot Contessa cookbooks.
First, you make some applesauce. Pretty basic - equal parts sweet red and tart green apples. 6 or 8 of each. Peel, quarter, and core the apples. Zest and juice a couple of oranges and a lemon, and toss the apples with them. Stick the apples in a pot that can go in your oven, and add some brown sugar, a stick of butter, a couple of teaspoons of cinnamon, and a little allspice. Bake it for 1.5 hours at 350, until all the apples are soft. Mix it all up with a whisk until it's nice and smooth.
Now, the brilliant part. While your applesauce is baking, take a bunch of those baby pumpkins - one for each person at the table. I use little sugar pumpkins, but you can even use the decorative ones. Cut off and reserve the tops, scoop out the seeds, and sprinkle the insides with salt and pepper. Once the applesauce is done, stick the pumpkins on a baking sheet, fill each one with applesauce, put the tops back on, and roast at 350 for 50 minutes, or until the pumpkins are tender but not mushy.
The pumpkin/applesauce combination is amazing, and you look really cool. Win-win.
