Pumpkin Maple Cornbread

Heavenly Pumpkin Maple Cornbread

I have to share this delightful Pumpkin Maple Cornbread with you in case you missed it in The New York Times. I knew, just by first reading it, was going to be fabulous. Sweetened with brown sugar and maple syrup, moist and rich, this is not your typical cornbread. In fact, it is so versatile, it could be a fall breakfast sweet, a Thanksgiving side, or just a satisfying snack. Easy to make, and one I am sure you will keep in your seasonal fall recipes.

 

Pumpkin Maple Cornbread

Lovingly Adapted from Samantha Seneviratne

Published in The New York Times

   

Ingredients:

½ cup plus 2 Tablespoons unsalted butter, divided, melted and cooled slightly, plus more for greasing the pan.

1 cup finely ground yellow cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

¾ teaspoon kosher salt

½ teaspoon baking soda

1 large egg

¾ cup packed light or dark brown sugar

1 cup canned pumpkin purée

½ cup buttermilk

½ cup plus 2 Tablespoons maple syrup, divided

¼ cup pumpkin seeds (pepitas)

 

 

Directions:

Heat the oven to 375 degrees F. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

 

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.

 

In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk, and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

 

Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

 

Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature. Makes 9-12 servings. Recipe Note: Be sure and use finely ground cornmeal, and real maple syrup for this recipe.

 

Pumpkin Maple Cornbread Just Out of the Oven Cooling

 
 

Bon Appétit et Bon Weekend…Bonnie


Autumn Splendor into Holiday Tablescaping Ideas

Vintage Tray Proudly Holds Autumn Splendor

A couple of years ago I gave a tablescaping workshop for one of my garden clubs. I thought it would be fun to revisit my notes and handout and share these with you. This is the time of year when we start thinking about the holidays, gathering closer our families, more entertaining, and heightening of our home decorating.

First, think about the basics of tablescaping. Second, don’t be afraid to mix faux and real. Third, use what you love. Fourth, when decorating, choose objects and pieces that can easily transition from fall to holiday (see some ideas below). Fifth, can I use the “beauty and function” principle, will it be beautiful as well as useful in my space.

Here are some of my ideas and suggestions to get you started.



Tablescaping Ideas

 

“Simplicity is the best elegance.” Tablescaping is the art of decorating your table with your personal signature, and for the pleasure of sharing and bring joy to others.

 

Elegant Holiday Tablescape. White. Gold. Monogram China. Pearl Napkin Rings. Rosebud Centerpieces.

Basics:

Know and start with your style. Classic, Country, Eclectic, Modern, Rustic, Traditional, etc.

 

Find your theme. What do you collect, what do you love.

What types of pieces can bring interest to your table and hold materials.  Baskets, Brass, Ceramics, Copper, Crystal, Ironstone, Mercury Glass, Pewter, Silver, Transferware, Wood Pieces, etc.

 

Use pieces that can do double duty and easily transition autumn into holiday.  Antlers, Burlap and Burlap Ribbon is your best friend, Magnolia Leaves, Whole Nuts, Moss, Tabletop Topiaries, Pomegranates, Pinecones, Silver, White Pumpkins.

 

What is your color palette, and color accents?  Blue, Brown, Green, Grey, Gold, Neutral, Pastels, Red, etc.

 

Use what you have. What is in your garden and on your property? What might your neighbor share with you? What have you collected over the years? What do you have which can be re-purposed?

 

Include an element for a pleasant surprise. Something unexpected that might evoke a smile.

 

Keep in mind your intention, menu and presentation of food. Buffet style, formal sit down, or simply a pretty vignette that creates a mood. Elevate serving pieces when using buffet style.

 

Step-by-Step Flow

1)    Place your tablecloth, table runner, antique shawl, etc. on your flat surface. Select neutrals easily carry into different seasons.

2)    Place your desired theme or objects in place.

3)    Start layering your tablescape by filling your theme.

4)    Continue to layer with smaller objects.

5)    Add accent color, glitter, and glow.

6)    Remember simplicity, and less is sometimes more.

7)    Transitioning from autumn to holiday is as simple as using neutral table runners, tablecloths, and pieces that double duty. Take out autumn pieces that don’t, and add in your favorite holiday choices.

Autumn Suggestions

 

Setting the Mood. Carolyn Roehm says “Texture is the preeminent design feature in fall.” Fall is all about abundance and warm tones.

 

Branches

Eucalyptus branches and berries, Dried Kiwi Vines, Lemon leaves, Grapevines, Magnolia Branches and Leaves, Olive Tree Branches, Smoke Tree Burgundy, Pink Pepperberry Stems, Pyracanthus Branches and Berries.

 

Foliage

Acacia, Cypress, Dried Leaves, Juniper, Privet and Berries.

 

Flowers

Dahlias, Chrysanthemums, Ornamental Millet, Roses and Rose Hips, Sunflowers.

 

Dried

Bark Pieces, Indian Ornamental Corn, Ornamental Grasses, Hydrangeas, Seedpods, Wheat. 

 

Fruit

Apples, Clementine, Figs, Kumquats, Oranges, Pears, Passion Fruit, Persimmons, Pomegranates.

 

Nuts

Chestnuts, Hazelnuts, Walnuts, Macadamia Nuts.

 

Gourds, Pumpkins, Squash

All kinds, colors, and shapes.

 

Miscellaneous

Antlers, Baskets, Burlap Material & Ribbon, Candles, Copper Pieces, Feathers, Plaid Material & Ribbon, Pine Cones, Silver.

 

 

Holiday Table Ready for Tea

 

Holiday Suggestions

 

Setting the Mood. Holidays are about anticipation, celebration, glow, glitter, heartfelt giving, and joy.

 

Foliage

Boxwood, Juniper, Magnolia Branches, Tabletop Topiaries, Pine Branches, Privet Branches,

 

 

Flowers & Bulbs

Amaryllis, Dusty Miller, Paper whites, Poinsettias, Star Hydrangeas, White Chrysanthemums.

 

Fruits

Whole Cranberries, Dried Pomegranates, Oranges.

 

Nuts

Chestnuts, Hazelnuts, Walnuts.

 

Objects:

Beeswax Candles and Figurines, Candles, Crowns, Ornaments, Santos, Strands of Pearls.

 

Pine Cones

Natural, Colored, Glittered.

 

I would love to hear how you decorate for fall into the holidays, and your favorite tablescaping ideas. Please share.

Bon Appétit et Bon Weekend…Bonnie

Autumn in the Vineyard

Sunset Over Domaine de Manion

I have taken you through a whole year in our vineyard. Winter, Spring, Summer, Harvest, and now Autumn. The grapes are in, the vines are slowly going dormant and turning beautiful fall colors. Light frequent rains, have already transformed the vineyard floor into a verdant carpet. If you look closely you can see that the grapevines almost mirror the spectacular color of a recent sunset. Yellow, orange, red, tawny, leaves give a spectacular visual display before soon dropping to the ground and starting the process all over again for next year. Like life, each year is different, and full of surprises. It is a time of reflection.

At this moment, I would like to “thank all of you” who read this blog, and so many who have reached out to me, in person and online, about the information shared, great recipes, or tip they gleaned in one of the posts. If you have friends who might enjoy it as well, you can sign them up on my website homepage, bonniejomanion.com or email me and I can sign them up.

I am very thankful and grateful for your kindness and support. Blessings! Merci beaucoup!

Bon Appétit et Bon Weekend….Bonnie

The Floral Palette Shop
The Floral Palette Shop on Girard Street in La Jolla

The Floral Palette Shop on Girard Street in La Jolla

From time to time I write about “Places to Know” around San Diego County which are special. I was not familiar with The Floral Palette until a dear friend highly recommended I stop in and explore their original Rancho Santa Fe location at 16089 San Dieguito Road, Suite H101. Recently, owner, Natalie Maxwell has opened a second location at 7643 Girard Ave. Suite B in La Jolla. Both locations are closed on Sundays.

If you are not familiar with The Floral Palette, I would like to introduce you to it now. The flower arrangements are stunning, fresh, and very creative. Besides flowers, it is quite an extraordinary gift shop with areas that cover culinary, entertaining, holidays, accessories, baby, and much more. Both shops are expansive and beautifully merchandised, it really is a dilemma narrowing what to buy for your special someone or yourself!

The Floral Palette, La Jolla Location.

The Floral Palette, La Jolla Location.

In the Floral Palette La Jolla location, there is an honest to goodness mouth-watering “Patisserie” in the back for coffee, croissants, Paris-oriented patisseries, and breads.

The Floral Palette, La Jolla, Surprise Patisserie in Back

The Floral Palette, La Jolla, Surprise Patisserie in Back

I could go on and on raving about The Floral Palette, but the best thing is to check it out for yourself, whether the Rancho Santa Fe or La Jolla location is more convenient. Better yet invite a friend, or a loved one and make an adventure out of it.

Bon Appétit et Bon Weekend….Bonnie

Simple Autumn Tablescape
Simple Autumn Tablescape

Simple Autumn Tablescape

Not all pumpkins are orange, some are silver. Meaning use what you have. Borrowing the phrase from a Christmas card I received one year, “If you love what you have, you have everything.”

I created this simple autumn tablescape using one of my black and white tablecloths, choosing white dinnerware and napkins to match, finding tawny russet candles in my closet, looking for colored dollies in my drawer but finding forgotten beautiful autumn leaf dollies instead, adding a black ribbon to my vintage candlesticks, bringing out my little prized silver pumpkin that illuminates at night, and buying two Wee Bee pumpkins at the market. Simple, yet it creates a playful seasonal ambience that is perfect for everyday autumn, or could be further embellished for that very special harvest dinner or Halloween evening.

We all use the term “tablescape” effortlessly these days, and many of you I am sure are wiz’s at your own creative tablescapes. According to Wikipedia, tablescaping was first mentioned by television Chef Sandra Lee in 2003, so the term is less than twenty years old. Tablescaping is an example of a term called portmanteau, which is a word that blends the sounds and meanings of two words. In this case, “tablescaping” is a combining of table and landscape. Another example of a portmanteau would be combining breakfast and lunch to make “brunch.” An alternative definition of portmanteau is a large suitcase or trunk, usually leather, and able to open in two equal parts. So you can see easily where the term comes from.

I tend to decorate my four seasons and tablescapes with objects from the garden that are natural such as flowers, gourds, pumpkins, pinecones, greenery, magnolia branches, etc. It is hard to beat the beauty of mother nature. I also have saved treasures that I have bought over the years, or cherished gifts given to me by friends and family that can add a special charm.

Tablescaping is fun and creative for all to enjoy. Think of what you have, besides what you might need, and how you can create a truly amazing beautiful table. Think along the lines of color, texture, surprise, and of course, season. A beautiful seasonal tablescape heightens a room, your dining experience, and makes fond memories.

Lucky Pumpkins

Lucky Pumpkins

Please share your favorite autumn tablescape ideas!

Bon Appétit et Bon Weekend…Bonnie




French Kitchen Copper
Polished and Ready Jam Copper Pot

Polished and Ready Jam Copper Pot

Copper pots and pans are one of the essentials in a French Country Kitchen, not only for their glowing beauty, but fine functionality. Copper conducts heat very well, cooks food evenly, cools quickly, and will last forever when properly cared for. Most copper pots are tin-lined, and eventually this tin lining wears out with use, and the piece should be re-tinned by a retinning specialist. Be aware that tin melts at 450 F. degrees, so cooking in tin lined copper pots should be below that temperature. Confiture or jam making copper pots don’t need to be lined, since there’s enough sugar in jam to prevent the fruit acids from reacting with the metal. Always cook your fruit and sugar together, never cook fruit alone in a copper pot. Copper mixing bowls often aren’t lined as well, especially those intended for beating egg whites.

Some people like to keep the aged copper penny patina, and others like their copper bright and polished. It is a personal preference. Wrights Copper Cream is a good commercial copper cleaner. An old standby recipe to clean copper is mix 1/4 cup salt, 1/4 cup cup flour and enough white distilled vinegar to make a thick paste, use a soft cloth to rub the paste on the surface of the copper. Buff the copper pan until it shines. Rinse with warm water and dry thoroughly. Over time your piece will begin to tarnish, and you simply repeat the process again.

You can find new pieces online easily, or if you favor the hunt, search out wonderful pieces at French flea markets. It is usually the vintage, well-worn patina pieces with a history of their own, that are the best treasures to find. I can’t tell you how many copper jam pots I passed up over the years in France. I simply didn’t have immediate needs to be able to ship it home, it was generally took bulky to carry, and I didn’t want to risk damaging a piece checked in my baggage in my cross Atlantic travels.

The universe works in wonderful ways. Recently I was helping my Mom and Dad clean and organize their downstairs kitchenette. What was tucked away in one of the cabinets, was this beauty, a huge confiture copper pot—big enough to hold all of your fruit and sugar for making jam at one time. My Mom gave it to me, and I did get it home safely in my luggage. It is special to me for sentimental reasons, coming from my Mom and her kitchen in Europe, and now passed on to me. It was like finding a diamond in the rough, and fulfilling the dream to have one and display it in my home.

Copper Jam Pot Washed and Ready to Polish

Copper Jam Pot Washed and Ready to Polish

Some Related Copper Websites:

Mauviel

Williams Sonoma

Elsie Green

The Cooks Atelier

East Coast Retinning

Nicholas Retinning, (No Website), 4641 Telegraph Road, L.A., CA 90022, (tel) (323) 263-0028, Est. 1965.

Bon Appétit et Bon Weekend….Bonnie

Delicious Roasted Tomato Soup
Home-Grown Tomatoes

Home-Grown Tomatoes

There are lots of wonderful recipes for your home-grown tomatoes, like bruschetta, tomato tart, caprese salad, or just an awesome BLT sandwich. I remembered reading recently the Roasted Tomato Soup recipe from Miss Maggie’s Kitchen cookbook, and wanted to try it. So simple, so seasonal, so divine.

Steamy Roasted and Charred Soup Ingredients

Steamy Roasted and Charred Soup Ingredients

Roasted Tomato Soup

Lovingly Adapted from Miss Maggie’s Kitchen Cookbook

Ingredients:

2-1/4 pounds assorted tomatoes

2 red onion quartered

4 cloves garlic, unpeeled

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons sugar

Leaves of three sprigs of fresh thyme

Leaves of 3 sprigs fresh basil

1-1/2 cups warm vegetable broth

salt and freshly ground pepper

Directions:

1) Preheat the oven to 325 degrees F.

2) Rinse the tomatoes, cut them in half, and set on a rimmed parchment-lined baking sheet with the cut side up.

3) Place the onions on the baking sheet, then crush the garlic cloves with the flat side of a chef’s knife and scatter them around the tomatoes and onions.

4) Drizzle with the olive oil and balsamic vinegar, sprinkle with the sugar and thyme leaves, and season with salt and pepper. Roast for 50 minutes, then turn on the broiler and cook for an additional 5-10 minutes, until the tomatoes and onions are lightly charred and caramelized.

5) Remove the skin from the garlic cloves and place in a blender with the tomatoes, onions, any pan juices, and the basil. Process until smooth, adding the warm broth in two or three stages, until the soup reaches your preferred consistency. Serve warm or cold. Makes 5-6 servings.

Recipe Note: Like most soups, this soup is even more delicious the next day. I used “Fresh Basil” Temecula Olive Oil with my Early Girl and Celebrity Tomatoes.

Soup is On After Blending

Soup is On After Blending

This soup was delicious the day I made it. However, the next day I couldn’t resist enjoying it with an extra aged cheddar melted cheese sandwich with a touch of peperoncini on rustic country bread. Yum!

Good  to the Last Spoonful

Good to the Last Spoonful

Related Linked Posts:

Miss Maggie’s Kitchen, Relaxed French Entertaining

Bon Appétit et Bon Weekend….Bonnie

Home Stretch to Harvest
Happy Grape Clusters Ripening

Happy Grape Clusters Ripening

I am always amazed at the vineyard from winter to spring to summer, and now to fall and the ensuing transformation of buds to fruit clusters on the grapevines. It is almost time to harvest at Domaine de Manion. Vintages each year are just like children, and years of your life, each one is always different, and unknown to the outcome.

I am simply going to leave you with one of the most memorable quotes on wine by Galileo Galilei, “Wine is sunlight, held together by water.”

It means that wine is the perfect combination of it’s terroir, natural rainfall, and perfect amount of sunlight.

May this year’s vintage be outstanding and remarkable at Domaine de Manion! Salut!!

Bon Appétit et Bon Weekend….Bonnie