October was another round of Pin It and Do It, hosted by Trish. This has been a very busy month so I don’t feel I’ve completed as many pins as I would have liked. Oh well.
With the weather turning, the days have been significantly cooler so, I’ve been craving comforting, warming foods for dinner. The Boy and I are making a conscious effort to buy local ingredients that are in season, which at this time of the year means lots of autumnal vegetables. And what goes better with a nice vegetable bake than some crumbly, buttermilk biscuits fresh from the oven?
I had tried Joy’s recipe for Buttermilk and Blue Cheese Biscuits in the past and thought they were divine, so I was confident that these Buttermilk and Chives Biscuits would be good too. Biscuits are always easy and quick to make; I made these twice, both times on weekdays after work to have on the same night for dinner. They are simply delicious! Each batch makes enough to last for a few meals so we’ve had them with vegetable bake, cauliflower cheese, beef bourguignon and I’ve even had a couple for lunch with veggies and gravy. This recipe is becoming a colder weather stable in our house for sure!
Continuing on the biscuit theme, I also baked these (rather confidently named) cheese biscuits. They are also very easy to make but, I am not convinced they are the best cheese biscuits I’ll ever have. Certainly, they are tasty and we’ve had our share of them but I wasn’t thrilled about their texture. I know that adding the cheese will obviously challenge the soft crumbliness that I like but I think there must be a better cheese biscuit recipe out there! Do share if you have one.
Earlier this month, I spent a blissful afternoon picking apples at the orchard. Coming home with 6 pounds of apples meant I spent quite some time on pinterest looking for apple recipes. In the end I decided to make something up combining various recipes. So I made a Salted Caramel and Cinnamon Apple Pie. For this, I used my favourite short crust dough recipe from Jamie Oliver’s The Naked Chef which always yields the perfect pie crust. My apples were a mixture of old English varieties, I think a combination of sweet and zingy apples works best.
While my pie crust was being baked blind, I sliced the apples and baked them with some cinnamon sprinkled on top. In the time I had to wait for the crust to cool, I made this really easy and unbelievably tasty Salted Caramel Sauce recipe by Nigella Lawson. By that point, if I hadn’t already prepared the crust and the apples, I would have just eaten the sauce with a spoon. I would have burned my tongue of course, but I dare say it would have been worth it. It is seriously really really good. Thankfully, I found the inner strength to stop eating the caramel and instead I layered the apples on the crust and poured the sauce over them. You do have to wait for it to completely cool in the fridge before you cut it (otherwise it gets a tad messy, I speak from experience as you can see from the picture), but once it’s set it actually cuts into quite presentable pieces. It was a pretty delicious pie, a delightful combination of sweet, salty and sour.
So that’s all I made so far in October but it looks like it’s going to be a rainy weekend so more baking might occur. Have you been busy pinning and doing?