Pie Crust:

• 2 cups all-purpose flour, plus extra for rolling
• 1/2 cup finely ground blanched almonds or almond flour
• 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 to 6 Tbsp ice water

1. Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.
2. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.
3. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
4. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
5. Add filling to the pie.

Pie Filling:

• 1 1/4 cups pumpkin puree, canned or fresh
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9-inch)

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Maple Corn-Drop Biscuits

Preheat oven to 375ºF.

Ingredients:

• 1 1/2 cups corn meal
• 1 1/2 cups flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/3 cup maple syrup mixed with milk, to make 1/2 cup total liquid
• 1/2 cup (one stick) butter, cut into pieces

Stir together cornmeal, flour, baking powder, and salt in a large bowl. Add butter to the flour mixture and cut it in a pastry blender until mixture resembles coarse crumbs. Add the milk mixture and stir with a fork until a soft dough forms.

(I found that I had to add another 1/2 cup of the milk/maple mixture because the flour wasn’t turning into dough as expected. After that it worked. Maybe I got distracted when I was measuring the flour or corn meal…)

Drop 1/4 cupfuls of dough 2 inches apart onto an ungreased cookie sheet. Bake for 12 minutes, until pale golden brown. Cool on a wire rack.

Makes 12-14 biscuits.

Tamarind Potatoes

INGREDIENTS:

• 1 pound red potatoes, peeled and left whole (I used sweet potatoes)
• 3 tablespoons butter or olive oil
• 1 teaspoon brown mustard seeds
• 1 medium onion, peeled and thinly sliced
• 2 jalapeño peppers, seeded and chopped (I used banana peppers because we were out of jalapeños)
• 2 tablespoons tamarind pulp
• 1 tablespoon sugar, preferably raw or brown
• salt to taste
• 1/2 cup chopped fresh cilantro leaves for garnish

SERVES FOUR.

• Boil the potatoes in a large saucepan until fork-tender.
• Drain and set aside to cool. Once cool enough to handle, chop the potatoes into quarters and set aside.
• Heat the butter or oil in a large skillet.
• Add the mustard seeds and sauté until browned.
• Now, add the chopped jalapeño, the tamarind, and the sugar.
• Simmer gently until the tamarind produces a thick sauce.
• Add the potatoes and continue to cook until the mixture is thoroughly heated. You may have to add a little water it the mixture seems too thick.
• Salt to taste and garnish with the cilantro leaves before serving.

Fall Fruity Couscous

Ingredients:

• 1 cup pomegranate juice
• 1/2 cup water
• 1 cup couscous

• 4 fresh chopped figs
• 1 green apple, chopped & cored
• handful of walnuts
• 1/2 cup dried cranberries
• 1/2 cup water
• several shakes of cinnamon

In a small saucepan, bring 1 cup pomegranate juice and 1/2 cup of water to boil. Turn off heat and add 1 cup couscous. Cover. Saute everything else with another 1/2 cup water in a medium frying pan until the apples are soft. Stir in with couscous. It’s just that easy.