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Flavors of Fall

Apple Pecan Streusel and Pumpkin Custard with Gingersnaps.  The flavors of fall inspired by a four generation lunch with my mother, grandmother, my son and me.  While visiting my grandmother in Crossville, TN we hit up the the local Cracker Barrel, where I came across their display of seasonal flavors.   Fall is my favorite season, for the weather, the anticipation of the approaching holidays and, of course, the food.  I ordered my whole meal from the menu of Seasonal Offerings, a constant rotation of the most current flavors of each season.  

                           

My meal started with Apple Pecan Streusel french toast with Apple Cinnamon syrup, so good, and ended with a fabulous Pumpkin Custard with Ginger Snaps.  Amazing!

              

After our visit and the road trip home I spent two days researching recipes and developing the perfect paletas to mimic the amazing flavors from my seasonal lunch.

My first priority was the Pumpkin Custard with Gingersnaps.  I used my go to custard recipe, but tweaked the flavors just right so the the pumpkin was not the star of this particular flavor combination.  It allowed for the creamy flavor of custard and the crunch of gingersnaps coating the paleta to be in the spotlight.  

Then came the Apple Pecan Streusel.  This one was an interesting combination of fresh fruit and creamy custard.  Usually when I work with fruits I make paletas that are water based, but in this particular case I thought it more appropriate for them to be cream based.  They needed a rich texture to carry the spices and more importantly the pecans.  I treated the apples as if I were going to make a pie, cooking them over the stove top with butter and brown sugar until they were golden and tender.  

Instead of adding the nutmeg, cinnamon and other spices to the cooked apples I added them to the creamy base.  I let the custard cool first, allowing it to thicken, then I added the pecans and apples.  The cooled texture of the custard allowed for the pecans and apples to suspend in the mixture rather than sink to the bottom of the mold.  That would be no fun.   

          

After I created a dozen or so of these paletas I dropped them by Hanson Sports, Inc, my go to guys for taste testing.  I got constructive feedback and great complements.  A thank you to Alan C., for loving the Pumpkin Custard with Gingersnaps (He said it was the best paleta he’s ever had so far).

I had a great time discovering the inspiration and developing the recipes for these fabulous flavors of fall.  

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