I must admit, that I’m not a pumpkin spice latte fanatic. I know I’m in the minority, but I’m a classic coffee girl, and never felt the need to add (what I believe to be) an overpowering collection of spices to my coffee.
Instead, I like to use pumpkin spice for holiday pies and other baked goods, but even then, I never go overboard, and refrain from over-using it this time of the year. I choose to enjoy it in small doses, rather than becoming obsessed with putting it in, or on, everything. And my family knows it. That’s why when they smelled pumpkin spice in the house the other day, they knew it was going to be something delicious.
Of course, it was — I made Pumpkin Whoopie Pies.
The fall season offers so many more flavors and aromas than the ubiquitous pumpkin spice. And these seasonal flavors and aromas truly bring a sense of renewal to our dinner table. This time of year here in Northern California, we’re cooking with beets, bok choy and broccoli rabe, alongside leeks, fennel, sweet potatoes and squash. These seasonal foods are made even better with seasonal herbs and spices that find their place in my fall cooking, such as sage, cinnamon, ginger and rosemary.
So when I serve Greek-Spiced Baked Shrimp, Pumpkin Soup with Crispy Sage, Mushroom Risotto, and Pork Chops with Sweet Potato Gravy, we all know that the season has changed. They are aromas and flavors that are the fabric of the season for us — year in and year out. Any melancholy we may feel for the ending of summer, is quickly replaced with the comforting thoughts of great meals — and great family gatherings — that lie ahead.
While we have some family favorites this time of the year, I’m always in search of new recipes to add to our seasonal rotation. I think I have found one that just may make the cut. (Thanks to Point Reyes Farmstead Cheese Co.)
Baked TomaRashi and Corn Dip
Serves 4
1 tablespoon unsalted butter
1 ½ cups cooked corn (cut from the cob or frozen)
¼ cup finely chopped red onion
3 tablespoons mayonnaise
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 cup shredded Point Reyes TomaRashi
Minced chives, for garnish
Sesame crackers
Preheat broiler.
In an 8-inch skillet, melt butter on high heat. Add corn and red onion and sauté 2 to 3 minutes, until onion is beginning to soften. Remove from heat. Stir in mayonnaise, salt and pepper.
Spread the mixture evenly into an oven-proof baking dish or individual ramekins. Top with TomaRashi.
Put in oven on top rack and cook until cheese begins to bubble and brown, 3-5 minutes.
Garnish with chives and enjoy with sesame crackers.
