Adagio Pumpkin Spiced Tea Rubbed Pork Tenderloin #sponsored

 Pork Tenderloin, rubbed in a flavorful Pumpkin-Spiced Black Tea and grilled to a perfect medium.

Practical(ly) Magic Pumpkin Ice Cream #sponsored

Creamy, smooth and flavorful this Pumpkin Ice Cream is the perfect fall treat.  I was inspired to make this after reading the novel and watching the film Practical Magic.  

The Great Pumpkin Dip featuring Selefina #Sponsored #MoviesandMunchies

Adagio Teas contacted me and graciously offered to send me free products, from their Selafina line of spices, for use in recipes.  I did not receive any monetary compensation for this post.  All writings and opinions are strictly my own.

Happy October everyone.  I am so happy to be celebrating Fall and preparing for Halloween. I know that I'm not alone because my friend, Amy of Amy's Cooking Adventures, announced that she wanted us all to revisit the Halloween classic "It's the Great Pumpkin Charlie Brown" for our Movies and Munchies event this month.

This movie first came out in 1966.  I was 8 years old.  I watched it each year and when I had kids I watched it with them.  

Candy Corn Cocktail to Kick off the Weekend

 Pumpkin Spice Liqueur, Caramel Vodka and Rumchata combine to make a drink that tastes amazingly like candy corn.  Perfect to welcome Halloween season.....

Chestnut and Persimmon Cake featuring Melissa's Produce

Last week I got a great package from Melissa's Produce, who are sponsoring our November edition of Wine Pairing Weekend.

I had never heard of Christmas Crunch grapes before but they are the sweetest, most delicious grapes I have ever eaten.  I have yet to use the squash, potatoes and parsnips but plan on making a pot roast later this week and roasting up those veggies to serve alongside.  I have never worked with crabapples or these small lady apples and am still contemplating what I will make with these little beauties.  

I served the grapes as part of the breakfast station that I served for Frank's CPL class that he held yesterday.  He holds classes once a month and I provide a light breakfast and lunch for the students.

 have never had a persimmon.  Hard to believe isn't it?  They are wonderful.  I don't know why I haven't tried them before.  I think they will make a lovely addition to a salad but I wanted to serve a dessert after lunch so decided to pair them with the chestnuts to make a cake.

I made a plain white cake and added the fruit of 3 persimmons and 1 c. of chopped chestnuts. I seasoned the cake using pumpkin spice olive oil and cinnamon.  You can use regular olive oil and a t. of pumpkin pie spice in lieu of the spiced olive oil.

I wasn't sure what kind of frosting would work with this cake so I decided to add a streusel topping. Mmmmmmm.......streusel.

It baked up tender, moist and delicious.  I was proud to serve it at Frank's class and we will enjoy it again this evening when Kim and Kurt join us for dinner.

One last thing before I share my recipe.  While I appreciate Melissa's Produce providing me with this produce I did not receive any monetary compensation nor was I required to prepare and/or blog a recipe for them.  I simply made this cake and loved it so much that I wanted to share it with you.

Chestnut and Persimmon Cake

2 c. sugar

4 eggs

2 1/2 c flour

1 c. milk

3/4 c. pumpkin spice olive oil (or regular oil with 1 t. pumpkin pie spice)

1 t. cinnamon

2 1/4 t. baking powder

pinch of salt

1 t. vanilla

3 ripe fuyu persimmons, peeled, seeded and diced

1 c. roughly chopped chestnuts (steamed and shelled)

1/2 c. brown sugar

1/2 c. flour 

1 t. cinnamon

1/2 stick butter, room temperature

Cream together the sugar and eggs in the large bowl of a stand mixer with the paddle attachment, 

for a minute or so, until slightly thickened.  Add the flour, milk, olive oil, pumpkin pie spice (if using), cinnamon, baking powder, salt and vanilla.   Mix on low speed until moistened, increased speed and beat until combined, about another minute.  Turn speed to low and stir in the persimmons and chestnuts.  Pour into a 9x13" pan that has been treated with baking spray.  

Place the brown sugar, flour, cinnamon and butter in the bowl of a food processor.  Pulse until crumbly.  Sprinkle over top of cake batter.  Bake in a preheated 350* oven for 40-45 minutes, until top is golden and a skewer inserted in the middle of the cake removes cleanly.  Print Recipe

Pumpkin Spiced Pasta ala Norma and the Weekly Menu

Last Saturday I posted about #MerlotMe with our #WinePW group.  I was given 4 bottles of wine from 3 different wineries who are sponsoring #MerlotMe all month long.  You can read more about them and the other wineries that sponsored our group by reading my original post that includes links to the others.  Several of us received Merlots from different wineries.  These wineries are merely trying to bring awareness to this wonderful and often misunderstood varietal.  I received no monetary compensation nor was I expected to do anything other than enjoy the wine I was given.

I chose to make 3 different meals to pair with one wine from each winery.  I shared my recipe for Busy Day Pot Roast  paired very well with the Liberty School Merlot.  I paired the J Lohr Cuvee with a Deep Dish Italian Chicken Pizza. It was a match made in heaven.  

The third wine was a Merlot from Duckhorn Wineries that I chose to pair with a pasta dish.  We were in the middle of packing for a move and after a full day, a wonderful bottle of wine and a delicious dinner I didn't have any energy left to post the recipe.  

We are settling into the new home now, albeit slowly, so I have time to share this recipe that I created after receiving some goodies from our daughter, Nicole and her husband, Pierre.  Nic had found this adorable pasta in pumpkin shapes and a pumpkin spice olive oil that she had found on a trip up north. Pierre brought me a gorgeous eggplant and some lovely tomatoes from his garden.

I wasn't sure how the pumpkin spice was going to fair in this dish but it was to die for!!  Pasta ala Norma is the name for a pasta dish that originated in Sicily and contains eggplants and Ricotta cheese.  It  is reportedly named for the Opera, Norma.  I think the pumpkin spice olive oil really added depth and richness to this dish but if you can't find any just use regular olive oil and it will still be delicious.

Pumpkin Spiced Pasta ala Norma

Pumpkin Spice Olive Oil, as needed

1 small eggplant, cut into 2" dice

4 tomatoes, halved

salt and pepper to taste

1 small onion, finely chopped

2 cloves garlic, minced

1/2 c. basil leaves, coarsely chopped

1/2 c. Ricotta Cheese

1/2 c. shredded Mozzarella Cheese

1/4 c. freshly grated Parmesan Cheese

1 lb. Pasta, cooked per package directions

Toss the eggplant in some olive oil, season with salt and pepper.  Place in a single layer on a baking sheet.  Roast in a preheated 400* oven for 20-30 minutes until tender and starting to brown in spots. Once the eggplant is in the oven, place the tomatoes in a baking dish and drizzle with olive oil. Season with salt and pepper and place in the oven with the eggplant for 15-20 minutes.  Remove both the eggplant and tomatoes from the oven and set aside.  Reduce oven heat to 350*.

Heat 2 t. olive oil over med high heat in a large skillet.  Add the onion and garlic and cook, stirring, for a few minutes until onion is translucent.  Coarsely chop the tomatoes in the baking dish.  Add to the onions along with any collected juices. Stir in the eggplant and basil.  Add the pasta, toss to coat and turn into an 8x8" baking pan.  (I used the same pan used for the tomatoes.)  Place small dollops Ricotto in intervals over the pasta and lightly stir in, leaving some larger portions.  Sprinkle with the Mozzarella and Parmesan cheeses.  Bake for 20 minutes, until hot and bubbly with cheese melted and starting to brown.  Let sit for 10 minutes before serving.  Print Recipe

Getting Back on Track with the Weekly Menu

Now that things have calmed down I am getting back on track with our Weekly Menu.  Next week I hope to get back on track with the FMD eating plan.  One step at a time.  The only thing that saved me with all the carry out and restaurant food this past week was that I was killing it in the exercise department..

Today, we have a retirement luncheon to attend so I am having a crockpot meal.  Tomorrow,  we are flying to Mackinac Island on a charity flight that Frank had donated.  We will be eating out.  Sunday, we are having Amy's birthday dinner.

Monday night, I have a meeting at church.  Nic and Pierre are coming by after work so we will have a late dinner with them.  The rest of the week will be spent unpacking and unpacking and unpacking.  I can't believe how much junk stuff we have.

Friday

Braised Chicken

Stir Fry Veggies

Brown Rice

Soup Saturday

Carrot Soup

Sunday- Amy's Birthday Dinner

Minestrone Soup

Caesar Salad

Lasagna

Spiced Rum Pumpkin Cake

Meatless Monday

Southwestern Spaghetti Squash Pie

Tuesday

Asian Wild Rice and Chicken Casserole

Wednesday

Meat Loaf

Mashed Potatoes

Corn

Thursday

Oven Baked BBQ Pork Chops

Steamed Rice

Brussels Sprouts

Fish Friday

Pasta with Smoked Salmon