Fall Brunch on Wildflower Lane

We had our Marion-Wildflower Lane neighbors for brunch on a late September weekend and what a delightful time it was.

Mimosas and Bloody Marys

Greens with Strawberries, Mandarin Oranges and Almonds with Poppyseed Dressing

Artichoke-Ham and Goat Cheese Strata

Mushroom-Scallion-Goat Cheese Tart

Pumpkin Cake with Maple Glaze

Cranberry Apple Pumpkin Bundt Cake

Don't be intimidated with the steps in this recipe.  It is a delicious fall cake - we had it for brunch but it would be good for breakfast, tea or after dinner.

Filling: Toast ¾ cup finely chopped pecans in 350 degree oven in a single layer in shallow pan for 6-8 minutes. Stir halfway through and then cool 15 minutes when done.  Reduce oven temperature to 325 degrees.

Toss 1-1/2 cups of peeled and diced apples with 2 T melted butter.  Add ½ cup of finely chopped dried cranberries.  Add cooled pecans, ½ cup firmly packed light brown sugar and 3 T flour.  Set aside.

Cake:

Beat 2 cups sugar and 1 cup butter until light and fluffy.  Add 4 eggs, one at a time, beating until just blended and add 1 can (15 oz) pumpkin and 1 T vanilla. Stir until blended.

Stir together 3 cups flour and 2 tsp. baking powder, 2 tsp. pumpkin pie spice and ½ tsp. baking soda.

Gradually add this dry mixture to the wet and beat on low speed until just blended.

Spoon half this batter into a bundt pan greased and floured.  Spoon the filling onto the batter but scrape it away from the edges (about ½ inch). Spoon the remaining batter on top and even off. Bake 325 degrees for 1 hour 10 minutes or until a wooden pick inserted in the center of the cake (not filling) comes out clean.  Cook in pan on a wire rack 15 min. and then remove from the pan to cool on a wire rack about two hours.

Maple Glaze:

Bring ½ cup of pure maple syrup, 2 T butter, 1 T. milk to a boil and cook, stirring constantly, for 2 minutes.  Remove from heat and add 1 tsp. vanilla extract and 1 cup powdered sugar and stir for 3-5 minutes until thickened.  Pour over cake and sprinkle on sugared pecans and pepitas.

Sugared Pecans and Pepitas

Stir together 1 cup pecan halves and ½  roasted, salted shelled pepitas and 2 T. butter and spread in a single layer in a shallow baking pan.  Bake 12-15 minutes until toasted.  Toss with 2 T. sugar.

Hearty Turkey, Farro and Greens Soup

With my late nights I don't contribute much to weeknight dinners, so I decided to take the guerrilla crock pot approach and Sunday I stocked up on some hearty soup ingredients at Trader Joe's. Voila! A hearty soup.

A loaf of fresh bread and salad is perfect with it. Top the soup with shaved Parmesan cheese if desired.

Place these in a crockpot:
1 bag (16 oz.) Trader Joe's Flame Broiled Turkey Meatballs, fully cooked (frozen)
1/8-1/4 bag Trader Joe's 16 oz. Sliced Leeks (frozen)
1 32 oz. Trader Joe's Organic Free Range Chicken Broth plus 2 cups water
8 oz. Trader Joe's Farro or large earthy grains, rice or beans (even freshly chunked potatoes)
A couple sprigs of fresh herbs (oregano, thyme, marjoram, etc.)
1/4 bag Trader Joe's Southern Greens Blend (collard, spinach, turnip, mustard)
1/4 bag Trader Joe's Kale
Cover with freshly grated salt and pepper to taste/

Cook on low 6-8 hours. Add another 2-4 cups broth and warm before serving.