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Tag Archives: autumn

Thirsty Thursday | Autumn Gin Sour

18 Thursday Sep 2014

Posted by BakedNorthwest in Boozy, Thirsty Thursday

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Tags

autumn, cointreau, gin, gin sour, grand marnier, lemon, orange marmalade, triple sec

Autumn Gin SourWell, the leaves have changed, the air is crisp…and all of the usual stuff everyone says about fall. However, I have never had someone serve me this awesome autumn cocktail. No, it does not reek of pumpkin spice, apples, cinnamon, or any of the fall flavors that are so overplayed now that you just kind of wince. This cocktail is just…a nice way to ease into the season.Autumn Gin Sour

Recipe
Autumn Gin Sour
adapted from Bon Appétit
Serves 2

Ingredients

  • 1/2 cup dry gin (I used Portland’s Aviation Gin)
  • ¼ cup fresh lemon juice
  • ¼  cup Grand Marnier, Cointreau, or triple sec
  • 1 large egg white
  • 2 tbsp. orange marmalade

Directions

Combine all ingredients in a large cocktail shaker filled with ice. Shake vigorously, until very frothy, at least 1 minute. Strain into the fancy (or autumn-esque) cocktail glass of your choice.

Note: See link for Bon Appétit’s version, their recipe is 12 servings and takes a little more TLC. Our take on it is the need-it-now-I’m-so-thirsty version. Still Good.

Autumn Gin Sour

Pumpkin Cheddar Bread and Meeting the Fabulous Beekman Boys

05 Tuesday Nov 2013

Posted by BakedNorthwest in Baking, Breads, Entertaining, Events, Vegetarian

≈ 1 Comment

Tags

autumn, Beekman Boys, bread, Brent Ridge, cheddar, flour, Heirloom 1802 Dessert Cookbook, Josh Kilmer-Purcell, pumpkin, Pumpkin Bread, The Fabulous Beekman Boys, The Heirloom 1802 Cookbook, yeast

Last year, I bought my mom the Beekman 1802 Heirloom Cookbook for her birthday. Lo and Behold, a new Heirloom Dessert cookbook is out by the Fabulous Beekman Boys and this year I got to take my mom to their book signing for her birthday!Beekman Boys Heirloom Dessert CookbookJosh and Brent were so cute and sweet in person. It was great seeing my mom chat with them – she has been a fan forever and has watched their TV Show and their stint on the Amazing Race (which they won). When I started watching the show I realized halfway through that I had read one of Josh’s books, I Am Not Myself These Days. It’s a quick and hilarious read and I recommend it in addition to any of their cookbooks.Beekman Pumpkin Cheddar BreadTo get ourselves “pumped up” for the book signing, we made the Beekman’s Pumpkin Cheddar Bread. I haven’t made much bread in my life, since any recipe with yeast in it makes me nervous…but after making this I am nervous no more! I have found it takes time to make bread…but not much effort if you are going with a classic, timeless recipe. Along with my Pumpkin Soup, I think this bread will become a yearly fall tradition around here!Pumpkin Cheddar Bread

Recipe
Pumpkin Cheddar Bread
Barely Adapted from the Beekman 1802 Heirloom Cookbook

Ingredients

  • 3 3/4 cups All-Purpose Flour, plus more for surface and bowl
  • 1 tablespoon Packed Light-Brown Sugar
  • 1 package Rapid-Rise Yeast (1/4 oz envelope)
  • 2 teaspoons Salt
  • 1/4 teaspoon Cayenne Pepper
  • 3/4 cups Unsweetened Pumpkin Puree
  • 4 ounces Shredded Sharp Cheddar Cheese
  • 1 tablespoon Unsalted Butter, softened, for buttering pan
  • 1 large Egg yolk, lightly beaten with 1 teaspoon water

Directions

  1. In a large bowl, stir together 3 1/2 cups flour, brown sugar, yeast, salt, and cayenne. Add 1 cup water, pumpkin, and cheese; stir to combine. (Dough will be slightly sticky.)
  2. Turn dough out onto a lightly floured surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.) Sprinkle a large bowl with flour and add ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.
  3. Butter a 9- by 5-inch loaf pan with 1 tablespoon butter. Transfer dough to a lightly floured surface and use hands to flatten to a rectangle, about 9 by 10 inches. Roll dough into a log and place seam-side down in loaf pan. Cover loosely with plastic wrap or a kitchen towel and let rise at room temperature until almost doubled in volume, 1 to 1 1/4 hours.
  4. Preheat oven to 375 degrees F. Using a sharp knife, slash loaf down center. Brush loaf with egg wash. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Turn out of pan onto a wire rack to cool.Pumpkin Cheddar Bread

Happy Halloween!

31 Thursday Oct 2013

Posted by BakedNorthwest in Events, Holidays

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Tags

autumn, fall, Halloween, October 31st, pumpkin, Pumpkin recipes, pumpkins

Happy Halloween everyone! Today marks the first holiday in our new house and we are very excited to see all of the cute trick or treaters tonight!Carved PumpkinsTonight we are making these cute pumpkin and bat shaped ravioli – I found these at the store and screamed out “CUTE!” like a weirdo in front of everyone and had to pick up the package and awkwardly walk away.Halloween RavioliHere are some other Pumpkin recipes that would be festive and great to enjoy around this holiday (most people are too busy eating candy, but why stop there?)Pumpkin Gingersnap TartThis Marbled Pumpkin Gingersnap Tart is a total winner – it’s almost like a pumpkin cheesecake, but it’s a bit on the lighter side.salted caramel pumpkin cheesecake with a chocolate crustThe more decadent side is this Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel. Try saying that 5 times fast! Or just make it to impress all of your friends.Pumpkin SoupAnd then there is this year’s new fave – Pumpkin Soup with Bacon and Croutons. If I didn’t have the cute pumpkin ravioli, I would be eating this for dinner as I waited for trick-or-treaters. By eating this soup you can feel a little better about following it with tons of Halloween candy…I mean what?Wheelbarrows at Pumpkin PatchSee you next year, Halloween!

 

 

 

 

Pumpkin Soup with Bacon and Croutons

30 Wednesday Oct 2013

Posted by BakedNorthwest in Entertaining, Events, Holidays, Main Dish, Soups

≈ 2 Comments

Tags

autumn, bacon, carrots, chicken broth, croutons, fall, goat cheese, nutmeg, October, onion, pumpkin, pumpkin seeds, soup

Nothing says Fall like a warm, hearty bowl of soup. Pumpkin Soup with Bacon and Croutons, however, takes Fall to a whole new level.Pumpkin SoupI was blown away with how this soup turned out. Normally I associate the canned pumpkin with sweet treats and desserts, but this soup has changed my mind. I also couldn’t help but think baby food as everything was cooking down (aren’t I super good at convincing you to try my recipes?)…but dammit, it’s a really freakin good adult version of baby food that I would be proud to feed my baby/kids someday (showing them this blog with all the swearing probably won’t be on my list though).Pumpkin SoupAnyways, Pumpkin Soup ended up being a huge success! The bacon and croutons are a must – so was the sprinkling of goat cheese on top. Another thing that blew my mind was the soup was even better the next day. I think this soup will become a yearly October tradition in our house. Next time I will likely double the recipe since the soup is great as leftovers. I also see new versions of this soup surfacing in the years to come, and I can’t wait!Pumpkin Soup

Recipe
Pumpkin Soup with Bacon & Croutons
Serves 4

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 cup chopped carrots
  • 1 (15 oz) can unsweetened pumpkin
  • 2 cups cooked, diced bacon
  • pinch nutmeg
  • 32 oz (2 lbs) low sodium chicken broth
  • dash thyme
  • dash red pepper flakes
  • salt and pepper to taste
  • 4 – 6 slices day old bread, depending on what size of loaf you are using (I used a few slices of a crusty artisan loaf)

Additional Garnishes:

  • Goat cheese or sour cream
  • Toasted Pumpkin Seeds

Directions

1. Heat the oil in a large pan. Add the chopped onion and carrots and cook over low heat, stirring occasionally, for 5 – 10 minutes or until softened. Add a few dashes of salt and pepper while the veggies are cooking down.

2. While the vegetables are cooking, dice raw bacon into small pieces and add to a separate pan. Cook on medium until bacon pieces get slightly crisp. Set aside and drain on paper towels. Leave remaining grease in pan for the croutons. To make croutons, cut bread into small squares and cook on medium-low in the bacon pan until brown and crisp. Set aside to drain on paper towels.

3. Add the pumpkin, half of the cooked bacon (about 1 cup), and nutmeg to the carrot and onion mixture, stirring well. Cover and simmer, stirring occasionally, for 5 – 10 minutes.

4. Pour in the chicken broth, increase the heat to medium, and bring to a boil. Reduce the heat and simmer for at least 15 minutes. Add a few dashes of thyme and red pepper flakes, season to taste with more salt and pepper if needed.

5. Remove the pan from heat and let cool slightly. Use an immersion blender to blend up the soup until smooth. If you don’t have an immersion blender, I highly recommend you get one…but transferring the soup to a food processor or blender and blending in batches also works fine. If so, return it to the pan and reheat.

6. Serve soup with the reserved bacon bits and croutons. Soup is excellent with a few sprinkles of goat cheese on top, or sour cream. Toasted Pumpkin Seeds add a nice seasonal flair as well.

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