Autumn

          Autumn came late in central and southern Greece, this year.  I don’t want to imply that this is a result of man-made global warming.  But we can’t help being anxious, as we are about more tangible problems, such as the future of our country, our jobs and homes and the unrest and war in many parts of the world.  

         My husband and I decided neither to read newspapers nor to listen to the news, but we concluded that it was impossible. On the other hand, we agreed with our friends not to mention a word about the financial crisis or other unpleasant topics, when we are together, but to enjoy simple things and each other’s company for as long as we can.

         As I was saying, autumn came late this year.  It's only a fortnight since the leaves changed colour, turning the landscape into a burnished scene of beauty.  I just love this time of the year and I always  remember with nostalgia, a song that was a great hit, when we were young teen-agers.

    LES FEUILLES MORTES

    The falling leaves, drift by the window

    The autumn leaves of red and gold

     I see your lips, the summer kisses

    The sun-burned hands, I used to hold

    C’est une chanson, qui nous ressemble

    Toi tu m’aimais, moi je t’aimais

    Nous vivions tous, les deux ensemble

    Toi qui m’aimais etc….

          To return to the subject of this blog, let me give you a few recipes for dishes made with autumn fruit and vegetables.

MEAT WITH QUINCE

                                                      

             This is a lovely meat dish, with a thick, fruity tomato sauce.

1.5 kg (3 lb) pork, beef or chicken cut in serving pieces, coated with seasoned flour

1 kg (2 lb) quince, cored and cut in sixths or eighths

1  large onion, finely chopped

2 tbsp olive oil or
1 tbsp butter and
1 tbsp olive oil
1 heaped tbsp tomato paste

1 liqueur glass brandy

120 ml (½ cup) sweet wine

3 ripe tomatoes, halved, seeded and grated, skins discarded

Salt, pepper and sugar to taste
A pinch of Cayenne pepper, if you wish
A small cinnamon stick, optional

Hot water

1 tbsp or more honey

1 tbsp butter

           Brown the meat in butter or olive oil, add the onion and sauté until transparent.   Add the tomato paste and stir, and season with salt, pepper and Cayenne pepper, if using.  Pour in the brandy and then the wine and simmer stirring for 2-3 minutes.  Then add the tomatoes, the cinnamon stick, if using, and enough hot water to just cover the meat.  Sprinkle with a little sugar, cover the saucepan and simmer until the meat is almost cooked.

          Add the quince to the meat, sprinkle with a little salt and  drizzle with hot water to cover, if necessary.  Cook gently until both the meat and the quince are tender.  If you have used a cinnamon stick, discard it.   Taste and add more salt if necessary,  freshly ground pepper, honey and 1 tbsp of butter and swirl. Simmer, covered, for 2-3 minutes more.   Serve with  saffron rice or  "smashed potatoes". 

(Serves 8)

        

 BAKED QUINCE WITH CUSTARD AND ALMONDS

     Our daughter-in-law Elpida gave me this recipe.  Offer this lovely, easy desert after a family meal, as it's a favourite with all ages.  You can, also, prepare it with apples or apricots poached in light syrup.

5-6 quince, baked, peeled, and sliced

2-4 tbsp sugar

Custard:

1 litre (4 cups) milk

2 whole eggs

4-5 tbsp cornflour

8-10 tbsp sugar or according to taste
A pinch of salt

Vanilla

1 piece of lemon rind

Garnish:

4-5 tbsp almonds, peeled, roasted and coarsely chopped

           Arrange the quince slices, in a single layer, on a dish and sprinkle with sugar.

 

         Place 3 cups of milk with the lemon rind in a saucepan, over low heat.   Mix the cornflour with the remaining milk, add the sugar and stir until well combined.   Pour the cornflour mixture into the simmering milk, stirring quickly until the custard thickens.  Remove from the heat, discard the lemon rind and set aside to cool, stirring occasionally.

. 

     Beat the eggs with the vanilla, pour them  into the custard and mix thoroughly.  Place the custard over low heat and simmer for 5-6 minutes, stirring all the time.  Remove from the heat and let it cool slightly, stirring from time to time.

     Pour the custard over the quince and sprinkle with  ground almonds.   Refrigerate for at least 2 hours before serving.

(Serves 6-8)    

CRYSTALLIZED CHESTNUS

  
        Almost everybody’s favourite.    It might be smarter to double the recipe.

30 large chestnuts

450 g (2¼ cups) sugar

500 ml (2 cups) water

½ tbsp lemon juice

          Wash and parboil the chestnuts in slightly salted water with a piece of lemon rind.   Peel while still warm, as it's easier, and set aside.

   

          Place the sugar and water in a large saucepan, bring to the boil add the chestnuts and simmer for 5-7 minutes.   Remove the pan from the fire and set aside to cool.  

          On the second day, remove the chestnuts with a slotted spoon and reduce the syrup, boiling briskly for about 10 minutes. Then re-place the chestnuts and simmer gently until the chestnuts are almost done.  Remove the saucepan from the heat and set aside.

  

        Finally, on the third day, remove the chestnuts once more, and boil the syrup with the lemon juice until thickened.  Then add the chestnuts to the syrup, but do not boil.  Remove the saucepan from the fire, and, when almost cold, lift the chestnuts out of the syrup with a slotted spoon and let them strain, on a rack.  When they are completely cold wrap them in special foil, lined with paper.

POMEGRANATE AND HONEY VINAIGRETTE

          Try this dressing with salad greens, such as young spinach, cos lettuce, endive, sliced fennel bulbs and sprinkle with sweet, juicy pomegranate seeds. But it is also very good over a white and red cabbage salad.

6 tbsp extra-virgin olive oil or garlic-scented olive oil

2 tbsp tarragon vinegar or

1 tbsp vinegar and 1 tbsp lemon juice

1 tbsp honey or more if preferred

2 tbsp pomegranate juice (cut a pomegranate in half and squeeze like a lemon)

½ tsp salt

Freshly ground black pepper

          Combine all the ingredients and whisk together until the dressing thickens. Taste for seasoning and adjust, if necessary.

  

PUMPKINN CAKE WITH APPLES AND RAISINS

A delicious, moist cake!

115 g (½ cup) butter

350 g (1 3/4 cups) sugar

2 eggs

1 tsp vanilla essence

2 medium apples, pared and cubed

250 ml (1 cup) pumpkin puree

260 g (2 cups) or more self-raising flour

1 tsp baking powder

 ¼ tsp baking soda

 ½ tsp salt

 ½ tsp cinnamon powder

 ¼ tsp nutmeg

 ¼ tsp cloves

 ¼ tsp ginger powder

 ½ cup raisins sprinkled with 1 tbsp flour mixture

Icing sugar for sprinkling over

     In a medium bowl sift together all the dry ingredients.    In a large mixing bowl cream the butter and sugar, then stir in the vanilla, pumpkin puree and the apples. Incorporate the flour mixture and finally the raisins.  Spoon into two loaf tins and bake in an oven preheated to 180 C (350 F) for about 50-55 minutes.  Turn out on a rack to cool. Serve sprinkled with icing sugar.

                                 

                       SWEET PUMPKIN PIE FROM PAROS

                  

         You could also prepare this pie with short-crust or rough-puff pastry, if preferred.    However, the traditional way is to use phyllo pastry.

Filling:

1 ½ kg (3 lb) pumpkin, grated and sprinkled with very little salt

100 g (1 cup) walnuts, coarsely chopped

100 g (1 cup) almonds, blanched, lightly roasted and coarsely chopped

100 g (2/3 cup) sultanas

The rind of 1 orange, freshly grated

50 g (2 tbsp) lightly roasted sesame seeds

350 g (1 ¾ cups) sugar

1 tsp cinnamon
1/4 tsp ginger powder

¼ tsp ground cloves

¼ tsp ground nutmeg

4 tbsp dried bread crumbs

Pastry:

1 packet (10 sheets) phyllo pastry

Olive oil or melted butter

2-3 tbsp sugar

Cinnamon

           For the filling, squeeze the pumpkin very well, with the palms of your hands to extract as much liquid as possible, and mix with rest of the filling ingredients, reserving 2 tbsp of bread crumbs for further use.

          Line a round 30 cm (12 in) tin with 5-6 sheets of phyllo pastry, brushing each sheet with melted butter or olive oil, and sprinkling lightly with sugar and cinnamon. Sprinkle the last sheet with the reserved bread crumbs.  Spread the filling on top and cover with 3 sheets of phyllo pastry brushing each sheet with butter or olive oil and sprinkling lightly with sugar and cinnamon.

 

       Then place the last 2 sheets of phyllo on top brushing them lavishly with butter or olive oil only.   Score the pie into squares, sprinkle slightly with cold water and bake in an oven preheated to 180 C (350 F) for about an hour.

(Serves 10-12)