One can only imagine the amount of canned pumpkin sold during October and November. It’s a bit of a pumpkin craze when it comes to this time of year. And let’s not even get started on all things pumpkin spice. While pumpkin pie and pumpkin bread might take the lead in ways to use up that orange purée, pumpkin ravioli isn’t far behind. Most recipes feature sage, or thyme, and lots of brown butter for spooning over the warm pasta. But we’re going a different direction with ours. Smoked paprika, cumin and sharp cheddar compliment all those sweet earthy pumpkin flavors in the filling, and the freshly made ravioli gets an easy but delicious topping of crème fraîche and spicy chili oil.
Last year we tackled sourdough on the blog with a post all about how to make and take care of a starter, as well as a basic sourdough loaf. Now the thing about sourdough starter is that you have to deal with something called discard. Basically, in order for a wild yeast starter to stay active and at peak leavening capability, it needs to be fed consistently. Since I don’t bake with my starter all the time, it is usually being stored in the fridge, which slows it down and requires less frequent feedings. However, when I am ready to bake with it, there is a 2-4 four day process of feeding it several times a day to get it back to being active enough to leaven loaves of bread. Each of those feedings requires me to dump off a portion so I don’t end up with a gallon of starter. That is why you dump part of it. Not because there is anything wrong with it, but because if you didn’t, then you’d quickly have way more starter than you could ever need. But, instead of just throwing away the discard, it can be added to other baked goods. While it will need help with leaven, it will still impart that wonderfully tangy sourdough flavor.
Are you all ready for summer? I know I am. It’s not quite here though. So I am making do with these little cookies that have flavors reminiscent of a tiki cocktail, and are basically a mashup of macaroons and macarons. I’m not a big fan of either of those, I usually find them too sweet for my tastes. So I reduced the sugar as much as I could, swapped out sweet coconut (which is in macaroons) for unsweetened, and punched up the flavor with lime zest and freeze dried pineapple. And these cookies stay wonderfully soft with the almond meal (featured in macarons). If you turn the heat up to 80 degrees, close your eyes and take a bite, you can almost believe summer is here. And did I mention these little gems are naturally gluten-free and dairy free?