I’m a little new to the pumpkin party, in the grand scheme of things. I knew nothing of pumpkin pies growing up — in my family, it was all apple, all the time. I’m not so sure I’d truly eaten a whole lot of pumpkin before I met the fella, but now, like so many of you, I’m addicted. I would not say obsessed. I don’t drink pumpkin lattes (I take mine straight, thank you very much), and I don’t even have a jar of pumpkin spice in my cabinet. But we did insist on a pumpkin cake with maple cream cheese frosting for our wedding, and when those little orange cans are on sale, hoo boy, I stock up, I make haste, and I make use. And while pumpkin pie is tops in the Thanksgiving dessert department (I love this one), sometimes you just want to rip into a baguette, drench it in a rich, decadent pumpkin custard, and call it a day. This year I’m foregoing pies and making this pumpkin bread pudding with maple cream cheese sauce, and I’m not apologizing — and once you taste it, I think you’ll agree I don’t have to. Continue reading →
Maple Rye Muffins
Somewhere, deep down, I wish I remembered my first steps. Our parents always remember our first words (mine were “thank you,” or, more accurately, “gackoo” — what can I say, the potty mouth came later), but they don’t always remember where we finally stood, wobbling on our tiny feet, and tentatively waddled awkwardly over to open arms. What did we feel? Was it pride? Exhilaration? If you’ve ever been off your feet or away from the sport you love for any length of time, I think maybe you get a bit of an inkling when you finally take your first steps back. I did, last night, only hours after breaking down into sobs over the memories of my last marathon, of the stubborn thought that I might never run again, of nothing working, of nearly picking up the phone and making an appointment for an experimental treatment with a 50-50 chance of success. Suddenly, in the middle of the day, even with my under eyes still stained with mascara from my tears, my ankle felt… great. I couldn’t even manipulate the pain I had felt upon waking in the morning, that I feel nearly every day. With the weather hovering in the mid-60s, I decided to go down to the track, where my teammates were running 1600-meter repeats, and just walk, maybe jog a little, just to see. My first steps on the track were hesitant, but magical. As I continued on with my friend Tracy by my side, I felt exhilarated, free. This must’ve been what it was like all those years ago.
It must also be what it’s like to tap the sap from a maple tree as winter begins its thaw in the northeast — it’s maple sugaring season! I never knew, not until I saw a video of sap boiling in preparation for a maple syrup festival at the Union Square Greenmarket last week and Food52 posted a delicious looking recipe for maple syrup-filled “sugar pie.” Because I haven’t been terribly active these last few months, I haven’t been terribly hungry. And I’ve felt uncomfortable in my skin. If we pass Donut Plant, yes, I will buy all the donuts (hello, tres leches). But I will feel incredibly guilty about it. I have very little self-control. So I’ve been thinking a lot more about how to put nutrients in my body — and tasty treats in my face — in compact packages without lots of refined white flour or sugar. Sugaring season was the perfect excuse to experiment with these Maple Rye Muffins. Continue reading →
Maple Pumpkin Roll
The first time we drove to Indiana, it was the day before Thanksgiving, and we spent 12 exhausting hours pushing ourselves past state lines. When we arrived at Ray’s parents’ house, late at night, his mom had a feast waiting for us: delicious, hearty lasagna, and sweet, spiced, perfect pumpkin roll — two of Ray’s favorites. After the hugs and the smiles and the warmth of the house, it was the perfect end to a very, very long day. It’s been four years since that pumpkin roll came into my life, and many, many unanswered requests later, I’ve reached past the fear of rolling a cake and I’ve finally done it. I’ve made pumpkin roll — with maple cream cheese filling.
Maple Oat Scones
There was a time in my life when every penny I saved went towards traveling around the country — and the world — to attend major figure skating competitions. Specifically, to cheer on the great Michelle Kwan and revel in her strength and the beauty she would always, without fail, create on the ice. Her movement, her emotion, her attention to every detail. We fed off of her performances in wild exultation, and she fed off of us with explosions of power and joy beaming straight out of her heart. In retrospect, it sounds insane. But if I said I regretted any of it I’d be a lying fool. The energy, the nervous excitement, the camaraderie. Ten years ago, Michelle competed in what would end up being her last National Championships, fighting her way to the top once again, for the eighth year in a row, to match the iconic Maribel Vinson Owen in claiming a record nine national titles. Ten years ago today, in Portland, Oregon, she skated to Ravel’s Bolero in a stunning gold dress, her last long program on National Championship ice, and I was there for the ride.
So you’re wondering, what on earth does this have to do with maple oat scones? This post just seems like an excuse to reminisce and be happy and sad all at once — happy because I was there and it was incredible; sad because, without truly realizing it at the time, a hip injury was slowly eating away at her ability to compete and would take her out of the 2006 Nationals, and then, maybe even more heartbreakingly, out of the 2006 Olympic Games in Torino, Italy. But that week in Portland, 10 years ago, a freak ice storm wreaked havoc on the city’s streets and sidewalks and made getting to early morning practice sessions difficult and slow — and there was no way we were going to miss any of Michelle’s practice sessions. We had to leave our hotels earlier than usual, missing out on leisurely breakfasts and necessitating brief daily runs into one of the Starbucks along the way. I skipped the coffee and bought tea, as was my custom then, and discovered their maple oat scones. Continue reading →
Maple Bacon Cream Cheese
Several weeks ago, after recovering from one of my last long runs, the fella came home from the bagel shop with a small container of mystery cream cheese, spooned some out, and asked me what I tasted. I couldn’t put my finger on it — I was craving my salty everything bagel, and this was sweet and smoky, and not at all what I wanted. I asked him to just tell me what it was. After some more pleading, because I wouldn’t play the game, he told me: maple bacon. “OH!” My eyes widened, my palm went to my forehead, and once I knew, I immediately wanted more.
We schmeared it on freshly baked and toasted peasant bread later that afternoon and lamented its quick disappearance. We returned for more, but it was for naught. Everyone wanted the maple bacon cream cheese. It was gone. Continue reading →