Spotlight on pumpkins

Cinderella, Jack O’Lantern, Kabocha, Hubbard, Sugar Pie, Butternut, Italian Stripe present without complex their round, long, chubby, ribbed and plump shape. They burst into shades of orange, orange yellow, orange red, golden yellow, white, forest green, bluish gray. They wear the eccentric white, yellow or orange and green stripes. They are without a doubt the wildest fruits and represent an explosion of pure creativity!

We love them as Jack O’Lantern and give them faces with the wildest expressions to the delight of the children and ours. We decorate our porticoes and our large galleries, we place them in rows, we stack them. In the kitchen, these generous fruits are appreciated in soups, purées, pies, cakes, cookies, jams and chutneys, among others. Their beautiful orange color is also the color of communication par excellence. The orange overflows with enthusiasm, joie de vivre and conviviality.

We love pumpkins for all these reasons!

Pumpkin DIY for the Halloween table

I propose you this pumpkin do-it-yourself, for which I have no merit since I saw this beautiful idea on the web. I get it here using our beautiful Pure Linen Napkins in the colors Paprika, Cinnamon or Black. The pumpkins are made using a toilet paper roll (two different sizes). You will also need a piece of squared log at one end so as not to damage the fabric and a piece of green grosgrain ribbon (about 12” long/30 cm) to make the leaves.

Unroll about 2 meters of toilet paper and roll it up again softly to create relief and volume. Gently crush the edges of the roll to give roundness. Place it in the center of the napkin and then gradually bring it back into the cardboard roll. Once you are satisfied with the folds formed, insert the log end and tie a knot with the pretty green grosgrain ribbon.

Pumpkin cookies with two chocolates

2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 pinch of salt
1 teaspoon of cinnamon

Mix the dry ingredients

½ cup grease
2/3 cup sugar
2 eggs
1 cup pumpkin puree
½ cup of white chocolate chips
½ cup of dark or milk chocolate chips

If you want the chocolate to come in larger pieces, use Baker chocolate cubes and chop them into chocolate chunks.

Beat sugar, fat, eggs and pumpkin with the mixer. Stir in the dry ingredients and add the chocolate chips. Spoon onto an ungreased cookie tole. Bake at 375 degrees F for 8 to 10 minutes.

Present your bountiful pumpkin cookies packed with the Breadbasket Cloth made with raw linen and frayed edges: Success guaranteed!

« October…

This mulled wine, this soft softness of the light, when the sun is good only at four o’clock in the afternoon, that everything takes the oblong sweetness of pears fallen from the espalier ” (Le pull d’automne. La première gorgée de bière et autres plaisirs minuscules. Philippe Delerm)

 

Thanksgiving will be here soon. This feast that celebrates harvests and life in abundance.

For this post, we offer you a look book on our beautiful linen linens, in a palette chosen for the feast, in harmony with the season. And also, this recipe of tasty buns, taken from an old magazine, stained, used, and which has earned us so many good comments. Without forgetting the guests who can’t resist returning to the big generous plate. And that smell of good bread that makes the house so warm and welcoming.

Tasty buns

You will need :
6-7 cups of flour
1 ½ t. raisins (optional)
Cinnamon (optional)
Nuts (optional)
Brown sugar (optional)

Icing
Powdered sugar, a little cream to dilute and vanilla to taste.

Step A.
Prepare the yeast.
Use a large soup bowl. Add ½ cup. lukewarm water + 2 teaspoon sugar. Sprinkle yeast. Allow to swell.

Step B.
Prepare the liquid mixture.
½ cup sugar
½ cup fat (margarine)
2 teaspoon salt
1 cup boiling water
¾ cup cold water
Mix the ingredients well. Melt the fat. If boiling water was not enough, place in microwave for a few seconds.

Step C.
Break 3 eggs and beat them.

Preparation
Add yeast, beaten eggs and raisins to Mixture B. Then stir in about half of the flour. Mix well. Add the remaining flour. Mix well with a wooden spoon. Then, knead by hand and gradually add flour to make a smooth dough that does not stick to the sides of the bowl. Set the dough aside on parchment paper. Wash and grease the bowl. Put the dough back into the bowl, cover with the parchment paper and let it rise for about 45 minutes. Use your fist to push the dough down.

Two ways to shape the buns.
Method 1: Shape into small balls and arrange them in rows of three or four in a 9 x 13 greased baking pan. Place the balls side by side, so that they touch each other. Fill the mould. Cover with greased parchment paper to prevent the dough from sticking to it. Leave the dough to rise for about an hour. Bake at 375 degrees F for 30 to 35 minutes. Add the icing when the buns are still warm.

Method 2: Divide the dough into two balls, then each ball into two. You will have 4 balls of dough. Roll the dough from one of the balls to ¼ inch thick with a rolling pin. Brush with margarine, sprinkle with brown sugar and cinnamon. Sprinkle raisins or nuts over the dough (in small amounts). Roll up like a sausage on the longest side. Cut slices to ½” thick. Cover as above. Let rise to double. Bake as above. Put icing if desired.