Seasoned Cooking: 12 October 2012 Announcements

Fall bring pumpkin this and pumpkin spice that and, you know what? I adore it. What's not to love about something like rich pumpkin cheesecake that blends the flavors of cheesecake and pumpkin pie with a crust that's infused with the best of pumpkin spice? Yeah, I couldn't think of anything, either. Then add some crunchy pecans and velvety caramel-rum sauce and you've got a perfect fall dessert.

As days grow colder and morning walks are greeted with showers of falling leaves, nothing hits the spot quite like a bowl of soup. So that's what's on the menu today, in spades. My ultimate autumn menu involves a bowl of creamy potato-leek soup that's been sprinkled with grated sharp cheese and crumbled bacon with a bit of crusty bread alongside. Add a glass of chilled white wine and I'm welcome fall with open arms.

The end of the gardening season brings with it a rush of fresh fruits and vegetables that want to be used before they go bad. That means a lot of preserving, but also lots of fresh foods to be enjoyed while they can. So I leave you for the week with a fun, spicy appetizer (or light meal) that takes advantage of tomatillos, jalapeño peppers, greens, and onions.

As cool days become the norm, it's time to think about tea as more than that delicious beverage in your cup. It's also a fantastic flavor enhancer in the kitchen! Get a trio of fantastic recipes that will have you delighting in the versatility of tea.

Having finally replaced my food processor and with the weekend about to begin, I tested it out by making a super simple truffle recipe featuring some mint sandwich cookies, cream cheese, and finely grated chocolate. And no, I never had to touch the stove or microwave. A no-heat truffle recipe? Too good to be true? Check it out and you can help guarantee a sweet weekend, too!