Egyptian Fruit Tartlets

These Egyptian Fruit Tartlets are a variation on my favourite fig newton recipe, and are perfectly sized for a two bite treat!

Well, I'm more or less back to everything after this busy, busy Summer! Apologies to those of you who enjoy my writing but I needed to take the break to deal with both school and personal commitments. At any rate, I will do my best to at least get one post a week out, and what better way to start than with these delicious tartlets?

These tartlets are different from the standard pastry shell variety in a couple of ways. First, the casing is more of a shortbread style of dough, relatively soft and pliable. Second, the fruit is in a paste form, rather than fresh or "pie filling" format. The filling has to be my favourite part of the whole treat, since it is almost identical to the filling I use for date squares. My inspiration for these tarts came from the Middle Eastern pastry maamoul, and since I needed to make a dessert for one of the school plays that kept to the Arabian / Egyptian / etc theme it seemed to fit the bill nicely. To keep the filling from being super sweet, and since a few of the kids hate dates (I can't believe it, they are nature's candy!), I added some dried figs which lent a delicate texture and floral note. Those of you who have been following me know I love figs, and especially fig newtons, so I could definitely polish the spread off with a spoon.


I mentioned it earlier but the dough is very soft, even after chilling. I didn't want to add too much flour at the onset and had nothing but a paste on my hands, but I gradually added flour until I got a shortbread dough texture. for me, 27 oz worked well, plus the flour I dusted with when rolling. You may also need to tamp down the middle of the shells after baking to keep the depression intact. It's all worth it - I promise! While the recipe makes a fair amount of tartlets, it does scale well, and you can freeze leftovers as well without issue.

Date-Nut Pinwheel Cookies

Date-Nut Pinwheel Cookies are infused head to toe with white wine and the decadent flavours of Baklava.

There is something about pinwheel cookies that just screams "holiday". When else but the months leading up to Christmas can you find such a dedicated array of swirled treats? From simple two-tone sugar cookies to delicacies filled with caramel and almond,  sweet cinnamon or even peanuts and Nutella, there is something for everyone. Of course, being a lover of date squares, fig newtons and baklava myself, I didn't even think of hesitating when I came across a recipe in the LCBO magazine that had a rich, wine soaked date puree mixed with walnuts, honey and rosewater as a filling. The cookie itself is a relatively basic brown sugar dough, made with half butter half shortening in order to allow a little more plasticity during rolling.

Like most pinwheels, these swirls are perfectly at home in the freezer, especially when stored in paper towel rolls (which maintain the round shape). I made a batch a few months ago, froze it, and now am at liberty to bake just what I need for a cookie tray. In fact, while the recipe doesn't explicitly say it, if you have time freeze the filled roll for at least 30 minutes before slicing it so that it stays mostly round. If you cant wait... well, dental floss works better than a knife at that point.

BTW - You will have leftover filling. It's a fact of life. But a very tasty, very versatile fact of life. Smear it on hearty crispbread with some sharp cheese or even top a schmear on a bagel... you'll be glad you did.

Date - Fig Bars

Perusing my archives, it's definitely clear that I have a soft spot for figs. Not only did I whip up three variations of my long-standing favourite cookie, but I even worked them into an elegant braided challah that my mom still talks about. The one thing I hated about making those cookies was how finicky rolling and sealing the dough could be - and since I'm lazy the time to roll out, fill, trim, roll and cut is just not my cup of tea. Bars, however, are a-OK: Less mess, less individual cutting, and far easier storage.

When I came across a fig-filled bar cookie in my review copy of Bake Something Great, I knew I wanted to try it out. Unfortunately I didn't have stellar results the first time around, but I picked up enough tips along the way to turn my next pan into a vegan, filling packed, whole grain success. I was running short on the namesake figs by the time I got to baking, but luckily I had some dates handy. These not only bulked up the mix, but added extra sweetness as well so I could use even less sugar in the dough. I upped the flour, using a mix of spelt and whole wheat, and used shortening and flax to keep things animal free.

Finally, after chilling everything down, I got to make my first slice - success! Tons of figgy filling, tender, slightly nutty crust and perfect for packing on a picnic or in a lunchbox.

Herbed Salsa #SundaySupper

Every year when I plant my garden I have four "big things" in mind: roasted beets (and their versatility both sweet and savoury), carrot cake, lemon balm chicken and salsa. I have always loved the chunky, spicy condiment, and I totally credit (or blame) my parents for crafting my iron stomach for peppery heat - whether fresh or dried, chilies are really the only peppers I like! 

This year I really got my garden aligned with salsa-making.    

The goodness of fresh cilantro, garlic, lemon balm and lime finds a home with roasted peppers, tomatoes, Egyptian onion and a good hit of lime all came together in a "Summer Saturday" marriage of flavours. A bite of this chunky, spicy dip is full of the brightness of the season, and works even if your tomatoes died out in the drought or fell victim to blossom-end rot this year (had my fair share of both)... a can of salt-free diced tomatoes makes an admirable stand-in for the fresh ones, and if you don't like the "edge" of tomato skin in your salsa, opening a can gets you out of the blanch-peel boat too. Personally, I go canned unless my tomatoes are practically bleeding their juicy sweetness, in which case I make sure to use at least double the amount - I know I'll eat half!

Mmm, herby!

As foodies, we have the natural instinct to stretch out the goodness of the season as far as we can. We do this by finding the best ways to preserve the harvest. Our #SundaySupper team is celebrating this tradition this week! Check out all our offerings below:

Condiments

• Blackberry Lemon Thyme Syrup by Sunday Supper Movement
• Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
• Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
• Ginger Fig Jam by Palatable Pastime
• Herbed Salsa by What Smells So Good?
• Homemade Giardiniera by Curious Cuisiniere
• Homemade Sriracha by Monica’s Table
• Hot Pepper Oil by Feeding Big and more
• Mediterranean Chutney by Wholistic Woman
• Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
• Nectarine Kumquat Habanero Chutney by Food Lust People Love
• No Pectin Mixed Berry Jam by My Imperfect Kitchen
• Peach Butter by Redhead Baker
• Pear Ginger Jam by Hezzi-D’s Books and Cooks
• Simple Basil Butter by Momma’s Meals
• Spicy Mango Jam by Family Foodie
• Stove Top Roasted Garlic by Cricket’s Confections
• Tomato and Chili Pepper Jam by Delaware Girl Eats

 
Main dishes

• Grilled Peach and Burrata Pizza by An Appealing Plan
• Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
• Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet

 
Sides

• Garden Rice by Basic N Delicious
• Pickled Asian Vegetables by A Mind Full Mom

 
Snacks

• Homemade Fruit Leather by A Kitchen Hoor’s Adventures
• Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks

 
Dessert

• Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
• Drunken Peaches by Nosh My Way
• Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
• How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
• How to Make Chocolate Zucchini Bread by Asian In America
• Mom’s Zucchini Bread by Cosmopolitan Cornbread
• Peach Yogurt Popsicles by Food Done Light
• Summer Fruit Crisp by Pies and Plots
• Summer Fruit Popsicles by Powered By BLING

 
Beverage

• Berry Shrubs + A Cocktail by Culinary Adventures with Camilla

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Yeast Free Date Rolls

My grandpa and I shared a love of many things - Jeopardy!, golf, jazz music and big black cats among them. Weekends with Grandma and Grandpa always shared a few stolen moments driving or power walking, always deep in conversation. He knew how much I loved learning (as much as he did!) and loved to fill my head with all sorts of knowledge, from seemingly inane trivia (which will come in great handy should I ever go on Jeopardy!) to household maintenance tips, health news and musical lore. 

When it came around to snack time, the two of us would never be happier than when we discovered a package of Fig Newtons in the pantry or "just happened to" come home with a box of date squares. The tender, oat-packed crust and crumbly topping of those squares was just sturdy enough to hold up to the insanely thick layer of sweet date puree, and while the bakery that made our favourite treat has since shut down (and I doubt they ever had a website), the resulting bars resembled these ones almost to a T. The two of us were really the only ones who shared a deep passion for the dessert, which was all the better for us back then - a pan would last us the whole weekend, plus a few extra pieces for me to pack along for school the next week. Today, I'm the only one in the family who still adores dates in any and every form, and while I do have my great aunt's recipe, making it just doesn't hold the same allure.

Luckily, I have a great group of friends and colleagues with adventurous palates, and when one of them (who happens to be keeping gluten free for eczema issues) mentioned her yen for "jam rolls" (essentially cinnamon rolls with a fruit paste or butter as the swirl) near the end of the term, I decided to try out the idea using some homemade date paste I had in the freezer. I've mentioned before that I don't tend to buy eggs, unless it's for a Home Ec class, simply because I can't eat them - besides, with all the substitutes I have available to me at home (from chia and flax seed to bananas, tofu and even Homemade Egg Replacer) buying a dozen for just one or two seems like a waste. This time, though, I took a leaf out of Cupcake Project's book for my substitution and tried an unlikely candidate - mayonnaise. Specifically, an all-natural, egg-free mayonnaise that I had bought near the end of the year for my SK-Grade 1 "transition" class and was sitting in my fridge being ignored by the "normal eaters" at home (I can't handle the fat in any type of mayo, otherwise I'd be making tomato sammies!). Unlikely as it may be, the mayonnaise swap worked wonders in the dough - keeping it moist and supple (a rarity for most GF bread!) with a tiny bit of buttermilky tang. I didn't want to bother messing around with yeast this time around, but the "biscuit" type of dough was perfect for the filling and allowed me to tweak the ingredients so that no refined sugar was used, allowing the molasses-y notes of the raw sugar play in concert with the 100% fruit filling.

Fresh out of the oven that afternoon, and even right before bed, these rolls were perfectly moist without any hint of crumbliness. The next day (after a stint in the fridge) they were beginning to dry out, but by whipping up a honey-butter glaze and brushing it on before reheating and serving them any hint of "aging" disappeared. Simply put, if you love date squares, cinnamon buns or any combination of the two, you've got to try these - you won't be disappointed!

Shared with Gluten Free Fridays

Simple High(er)-Fibre Baguettes #BreadBakers

Baguettes are definitely one of the most perfect "party" breads out there. Whether they're toasted for crostini or bruschetta, sliced into ovals for smears of butter or pate, halved for "party subs" or simply left whole as an edible table centrepiece, the light inner crumb with its distinctive crust is versatile and almost universally accepted.

Of course, the traditional baguette is a white-flour-only soiree - a welcome note for some of my family who are staunch members of the "Wonder Bread club", but unfortunately one of the least recommended foods for their diabetic or pre-diabetic diet plans. The problem is that while refined all purpose or bread flour brings a wonderful strength to the dough and helps with creating the open, slightly spongy interior or the loaves, it is essentially void of nutrition - namely fibre and B vitamins. Whole wheat flour, while delicious in its own right and much richer in nutrients, is also too dense and heavy for the ethereal nature of these French loaves.

My solution was to incorporate some of that nutrition - at the very least, the fibre component - back into the dough in a more subtle way. I started by swapping in a touch of white whole wheat flour for the bread flour - not all of it, which would weigh the dough down, but enough for a little boost. A scoop of psyllium husks and a few tablespoons of inulin powder added extra fibre power without too much extra heft - and if anything the slight texture of the psyllium added to the rustic nature of the handmade baguettes. Three risings helped develop a deeper flavour than standard white bread too - and next time, I might even try an overnight rest to see if I can tweak it a little more. Overall, a delicious, slightly more nutritious side for the holiday (or anyday) table!

Let's take a look at what my fellow bakers have baked for this month’s Family Feast Breads event:

• Butterflake Rolls from Karen's Kitchen Stories
• Cardamom Fig Braid from A Shaggy Dough Story
• Challah Bread from la cocina de Aisha
• Cheesy Garlic Pull-Apart Buns from Food Lust People Love
• Chicken in a Blanket from Sneha's Recipe
• Classic Dinner Rolls from A Baker's House
• Cloverleaf Rolls from En La Cocina de Caro
• Cranberry & Orange Spice Bread from Baking in Pyjamas
• Eggless Coconut Pineapple Quick Bread from Seduce Your Tastebuds
• Edible Bread Basket from Passion Kneaded
• Mallorcan Ensaimadas from Ruchik Randhap
• Meyer Lemon & Cranberry Einkorn Bread from The Schizo Chef
• Pear Pie Cinnamon Rolls from From Gate to Plate
• Poppy Seed Coiled Challah from Bakingyummies
• Poppyseed Roll from A Day in the Life on the Farm
• Povitica from Spiceroots
• Pumpkin Dinner Rolls from Cook's Hideout
• Pumpkin Yeast Bread from Hostess At Heart
• Rose-shaped Buns from Sara's Tasty Buds
• Savory Cheddar Honey Butter Rolls from Hezzi-D's Books and Cooks
• Simple High Fibre Baguettes from What Smells So Good?
• Smoked Cheddar Caramelized Onion Dinner Rolls from Noshing With The Nolands
• Sweet Dumpling Squash Drop Biscuits from Magnolia Days
• Thanksgiving Wreath Braided Bread Centerpiece from Pastry Chef Online

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Mr. Potato Bread #BreadBakers

While I haven't been exactly regular at posting these days (I could point fingers as to why but don't have 26 hands), one of the things I've been keeping up is baking bread for the family. I call it a combination of creative release, stress relief and procrastination - as always, work schedules are jam-packed from day in to day out and my weekends (at least for now) are sucked up with a combination of lesson planning and trying to get to the gym after spending all week sitting down, so the break of even a few minutes to punch down, knead or pull a loaf of fresh, aromatic sustenance out of the oven is gold to me. 

This latest bread is technically called "Mr. Potato Bread" by the folks at Australia's Bourke Street Bakery, who documented the original recipe in their cookbook: Bourke Street Bakery: The Ultimate Baking Companion. However, I like to call the hearty, herbed boule The International Bread of Mystery, and when you break down the ingredients it makes sense - black sesame seeds originating in Africa, nigella seeds with Indian heritage, Mediterranean thyme and rosemary, South American potatoes and 100% Canadian rye and wheat. Not only does it have a worldwide pedigree, but it also has a local flair thanks to my backyard wild yeast. The process is definitely a long, multi-step one, and the loaf is a slow riser, but trust me, the flavours marry and enhance each other and the sourdough, the crumb turns tender with a hint of richness from the oil and the whole thing turns into something more than the sum of its parts. The long timeframe is perfect for people like me who can break away from their days for a few minutes at a time to tend to the loaf, and the reward is definitely a delicious one (especially spread with hummus and topped with alfalfa sprouts!)

This month's Bread Bakers event is embracing hearty Fall breads... whether it's apples and pumpkins, spices or the dense, "meal in a slice" type of loaves perfect for pairing with soup, Wendy of A Day in the Life on the Farm has picked a theme that is sure to appeal to everyone!

Let's take a look at the other Fall Flavors being shared today!

• Apple Crumb Quick Bread from Food Lust People Love
• Apple Raisin Bread from A Shaggy Dough Story
• Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
• Buttermilk Wheat Bread from Magnolia Days
• Eggless Apple Sage Cheddar Scones from Spill the Spices
• Fall Harvest Bread from Hezzi-D's Books and Cooks
• Fig Focaccia from My Catholic Kitchen
• Harvest Grains Bread from Hostess At Heart
• Mr. Potato Bread from What Smells So Good?
• Multigrain Bread With Seeds from Sneha's Recipe
• Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
• Pumpkin Bread from la cocina de Aisha
• Pumpkin Bread from Sara's Tasty Buds
• Pumpkin Bread Rolls from Spiceroots
• Pumpkin Spice Cinnamon Rolls from Recipes Food and Cooking
• Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
• Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
• Pumpkin Raisin Bagels from Cook's Hideout
• Pumpkin Saffron Yeast Biscuits from The Schizo Chef
• Pumpkin Scones from A Baker's House
• Pumpkin Sourdough Bread from Passion Needed
• Schiacciata Con L'uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
• Sesame Seeded Semolina Bread from Karen's Kitchen Stories
• Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Figgy Olive Oil and Sesame Challah #BreadBakers

While it's only been a few days since I last shared a decadent, hearty loaf of bread with everyone, I couldn't wait to get back into the bread kitchen as soon as I could!

With the school year's end approaching all too quickly, I find myself spending more and more time away from my beloved stove and oven and in front of Excel spreadsheets and Word documents, moseying through report cards. When I can't stand another minute in front of the screen (or sitting still), bread making becomes my go-to relief - it's multi-stepped, interspersed with waiting periods which I use to continue "work" work, the (albeit minimal) hand kneading and shaping is therapeutic and the sheer variety of flavour and texture possibilities allow my imagination to run wild, even if only for an hour.

I had kept my eye on the #BreadBakers challenge group for a while now, soaking up the decadent posts from the likes of Baking in Pyjamas, Noshing with the Nolands, Magnolia Days and a few others from #SundaySupper, and I finally got the nerve to join in! This month was focused on the world of stuffed bread, and I knew exactly the loaf I wanted to create. Adapted from The Smitten Kitchen Cookbook, this just hearty enough, half whole-wheat dough is enriched to silky, smooth and tender perfection with eggs, honey and both olive and sesame oils. As tender and moist as it is, after rising the dough keeps its integrity, making it strong enough to not only weave into an 8-strand plait but hold ribbons of homemade fig-sesame jam inside each "rope". Each slice has maximum fig and sesame distribution, and truthfully needs no adornment... however, that didn't stop up from thinly spreading on some tahini and runny honey at breakfast time!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.

This month, we're filling out breads with all sorts of goodies... why not "stuff" yourself with these bakes!

Sweet Breads

• Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
• Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
• Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap
• Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
• Jam filled Danish Pastries from Holly at A Baker's House
• No-Knead Apricot Sweet Rolls from Renee at Magnolia Days

Savory Breads

• Baked Peas Kachori from Shilpi at SimplyVeggies
• Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
• Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
• Cheesy Pizza Wheels from Tara at Noshing with the Nolands
• Chicken Stuffed Casserole Bread from Vimala at Cooking Club
• Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
• Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
• Jalapeño Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
• Jamaican Meat Loaf from Kelly of Passion Kneaded
• Paneer Kulchi from Anshie at Spice Roots
• Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
• Russian Pirozhki from Mireille at Chef Mireille's East West Realm
• Sri Lankan Seeni Sambol Buns from Pavani at Cook's Hideout
• Stuffed Bazlama - Turkish Bread from Sneha at Sneha's Recipe
• Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
• Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
• Tiganopsomo - Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
• Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha

Healthy Hearty Granola Bites

I'm always honoured when friends of mine in the health and fitness industry ask me to ply my cooking talents for a cause. I love helping out in any way I can, especially when the beneficiaries are children (it's the teacher in me). For years, I made cakes for Autism Ontario's annual dessert auction, and loved that my few hours in the kitchen contributed to the furthering of their research and support. Now, I am super excited to be a part of another fundraiser, this time for Plan Canada's Because I Am A Girl initiative, whose mission is to "help give girls in developing countries around the world, a chance at a brighter future."

This time around, the event is a Zumba- and Socasize-athon hosted by two of my friends (and Zumba instructors) Dawna Mensah and Sharon Service called Rise Up and Shine. Now, I'm a Zumba freak (friends and family will attest to that) and of course, I love to cook, so not only am I donating the yumminess you'll see below (along with another treat!), but I'm throwing one of my cookbooks on CD and a voucher for a free nutritional consultation into their raffle prize list too! (Side note - if you can't attend RUaS, you can still donate here or by contacting Dawna).

Obviously, since this is a fitness event, I knew whatever treats I made would have to be healthy, as well as a good source of energy, good fats and whole grains to keep the dancers groovin'! Granola bars were an obvious choice, but they can be messy - and often too much to eat for a between-song pick me up. My solution was to turn the "bars" into "bites" - dense, chewy squares of fruit, cereal and seeds perfect for on-the-go. With an arsenal of organic and granola at my disposal, I took inspiration from Oh She Glows and ran with it, creating something truly unique and perfect for my purposes. These bars are vegan and nut free, but because of the granola I used I can't claim its wheat or gluten free due to risk of cross contamination (obviously a changeable factor!). I found the combination of figs, banana and sunflower seed butter to be a perfect flavour pairing for the pumpkin and flax seeds, adding light but present sweetness and nutty notes that would otherwise be missing in a nut-free bar. I can't wait for the event to give them (another) taste!

Spicy Apple - Carrot Chutney for #SundaySupper

It's no secret that I am the "chutney queen" around here. It's an odd distinction for me, really, since I'm not a huge fan of the sweet, sour and savoury condiment - but my parents both love it, as did my grandfather (RIP). While most of the people who enjoy my various combinations of fruit and vegetables do so alongside curries, rice or other spicy fare, my mom is the only one I know who will add it to (or serve it with) almost anything - Israeli couscous, whole wheat spaghetti and roasted vegetables, carrot sticks, and even Chinese-style stir fry. To her, it's simply another flavour enhancer like salsa or hot sauce.

This time of year is when (sadly) I can forsee the end of Summer approaching, heralded by the first harvests of my heirloom root crops and the beginnings of early apple varieties popping up in the markets. Even as hearty as these types of vegetation are, their season is just as fleeting as the earlier berries, asparagus, fiddleheads and tomatoes we've enjoyed the past few months. My mom and stepdad grow vegetables every year as well as I do (although theirs are conventional, not heirloom, varietals), and from the first bean to the last eggplant it seems like they wait until the food is almost rotting on the vine before finally picking them. When the produce does come into the house, their schedules often leave the vegetables sitting on the counter for better or worse, accounting for a shameful amount of waste if I don't get my hands on it.

To lengthen the amount of time we have to truly relish my hard work's harvest, I do things a little differently. First, I do my best to pick the veggies at the peak of their flavour and texture, separate what I can reasonably see myself consuming before it spoils, and process the rest by either blanching and freezing, drying (in the case of fruit) or canning into jams, sauces and condiments like this chutney. I found the inspiration for this "late season" condiment in Gluten-Free and Vegan Holidays by Jennifer Katzinger, which I packed with flavourful coconut oil and flakes, as well as a sweet and hot medley of exotic spices (including Schezuan peppercorns), garlic and fresh ginger. Whether freshly made for tomorrow's dinner or canned up for February eating, it's a taste of the harvest worth exploring.

This week on #SundaySupper, we're sharing recipes and tips for prolonging the taste of summer as long as possible with any method of preserving: canning, freezing, drying and pickling are all fair game, as well as some shorter term uses that look beyond perfect for the dinner plate! This event is being co-hosted by Tara of Noshing With The Nolands and Stacy of Food Lust People Love. Thanks Tara and Stacy!

Learn how to …

• Dry Fruit - No-Dehydrator-Needed from Take A Bite Out of Boca 
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey 
• Make Freezer Harvest Soup Kits from Cindy's Recipes and Writings 
• Make Pesto Cubes from The Not So Cheesy Kitchen 
• Make and Freeze Rosemary Butter from Momma's Meals 
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It 
• Oven Dry Cherries from The Redhead Baker 

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips 
• Green Tea and Chocolate Saketini from Ninja Baking 
• Sangria from Confessions of a Culinary Diva 

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands 
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi's Kozy Kitchen 
• Spicy Apple - Carrot Chutney from What Smells So Good? 
• Spring Conserve from Hezzi-D's Books and Cooks 

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love 
• Corn Cob Jelly from Daily Dish Recipes 
• Hot Pepper Jelly from A Kitchen Hoor's Adventures 
• No Pectin Apricot Jam from Curious Cuisiniere 
• Peach Preserves from Delaware Girl Eats 
• Pineapple Mango Moscato Jam from Seduction in the Kitchen 
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious 
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking 
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue's Nutrition Buzz
• Spicy Red Pepper Jam from The Wimpy Vegetarian

Pucker up for pickles

• Bread and Butter Pickles from That Skinny Chick Can Bake 
• Pickled Beets and Onions from Kudos Kitchen by Renée 
• Pickled Green Tomatoes from Culinary Adventures with Camilla 
• Refrigerator Pickled Jalapeños with Herbs from Magnolia Days 
• Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen 
• Refrigerator Pickles from Webicurean 
• Sweet Pickled Cauliflower from Because I Like Chocolate 

Slurp and spoon soup and a side dish

• Easy Garden Fresh Tomato Basil Soup from Neighborfood 
• Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen 

Dive into divine desserts

• Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
• Freeze 'em For Later Peach Berry Hand Pies from eating in instead
• Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
• Lemon and Blackberry Meringue Cakes from Happy Baking Days
• Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
• Vegan Strawberry Ice Cream from Killer Bunnies, Inc

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Toast Topper #33: Tomato Kasundi #SundaySupper

One of the love/hate relationships we (and I'm sure many other gardeners) have is with our tomato plants. While this year's crop are long gone now (and boy are we missing their sweet flavour compared to the mealy, cardboardy supermarket ones currently available), in the middle of the season there were a few points where we were forced to either dry them, can them, freeze them or lose them to the ravages of mould and fruit flies.

As much as I love my various versions of tomato sauce, one thing is always constant - my stepfamily (and thus, my household) won't eat them. While they are Italian (my stepdad was born and raised there) it's not as if they're super gourmands or anything snooty like that. In fact, they would rather have a processed sauce out of a can that tastes of nothing but salt than a bona fide long-simmered, multi-dimensional ragu. Sigh. Well to each their own!

After realizing I would never win them over to the Italian sauce side (although recently my stepbrother made tomato sauce which is now "the sauce" for the family *rolls eyes*), I gave up and started to branch out into other cuisine inspirations for my harvest. Like last year, tomato confit took out a decent chunk of our extra fruit (and is now securely packed in the freezer for soup), as did basic roasted cherry tomatoes. But in the interest of trying something new, I also whipped up a batch chutney along with something I had never heard of before - tomato kasundi.

If, like me, you're looking at the title of this recipe going "what the heck is kasundi?", I'll break it down a bit for you. In it's most basic concept, kasundi is a rich, thick and decadently spiced tomato relish of sorts hailing from India. Filled with ginger, garlic, chile peppers and vinegar, it's tart and spicy, with just a hint of sweetness from brown sugar and molasses to balance everything out. It's beautiful looking when it's done, and even better smelling while it cooks - but would you know what to do with it? If you're like my mom (thank God she still likes what I cook!), you stir it into scrambled eggs, mix it into leftover rice while reheating, top leftover turkey sandwiches, or use as a killer sauce on grilled steak or roasted meats. It's delicious hot or cold, and while we haven't done it yet (we missed grilling season), I bet it would take the place of ketchup on my mom's fantastic burgers (or on meatloaf! Now that's an idea!).

It's a saucy week for #SundaySupper, and from sweet to sour and everything in between there's sure to be something you can sink your spoon into! DB is our gracious host this week - thanks DB!

Savory Sauces

• Port Wine and Fig Sauce from A Kitchen Hoor's Adventures
• Jalepeno Cranberry Sauce from Hot Momma's Kitchen Chaos
• Homemade Steak Sauce from Juanita's Cocina
• Tomato Kasundi from What Smells So Good?
• Homemade Tartar Sauce from The Foodie Army Wife
• Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
• Homemade Teriyaki Sauce from Curious Cuisiniere
• Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
• Guava BBQ Sauce from Basic N Delicious

Pasta Sauces and Pastas with Sauce

• Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
• Italian-Style Tomato Sauce from Hezzi-D's Books and Cooks
• Homemade Guiltless Alfredo Sauce from Momma's Meals
• Sicilian Marinara Sauce from Growing Up Gabel
• Basil Pesto from Take A Bite Out of Boca
• Angel Hair Pasta with Neapolitan Sauce from Cookin' Mimi
• Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
• Lentil Marinara Pasta Sauce from Alida's Kitchen
• Lamb Ragout from Maroc Mama
• Black Walnut Kale Pesto with Zucchini Spaghetti from Sue's Nutrition Buzz
• Amatriciana Sauce from The Weekend Gourmet

Entreés with Sauces

• Chicken Tikka Masala from I Run For Wine
• Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
• Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
• Jack Daniel's Honey Barbecue Baked Wings from Chocolate Moosey
• Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
• Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
• Mrs. A's Skillet Lemon Chicken from Cupcakes & Kale Chips
• Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
• Sweet & Sour Garlic Chicken Wings from Big Bear's Wife

Sweet Sauces

• Banana Pudding Sauce from Killer Bunnies, Inc
• Raspberry Red Wine Sauce from Treats & Trinkets
• Pumpkin Applesauce from Bobbi's Kozy Kitchen
• Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
• Slow Cooker Applesauce from Citronlimette
• Apple Cider Caramel Sauce from The Messy Baker
• Port Wine Cranberry Sauce from Webicurean
• Pumpkin Caramel Sauce from Noshing With The Nolands

Desserts with Sauces

• Sticky Toffee Pudding w/ Toffee Sauce from girlichef
• Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
• Pear Tatin with Rum Caramel Sauce from Jane's Adventures in Dinner
• Bananas Foster from MidLife Road Trip
• Baked Espresso Berry Pudding from The Urban Mrs
• Caramel Apple Sheet Cake from Pies and Plots

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here.

Maple Syrup Pumpkin Bars for a Fall #SundaySupper

Happy Autumn! The new season officially begins today at 4:44 P.M EDT, and to me that signals the arrival of not only colourful leaves and cooler weather, but the warmth and coziness of the kitchen heating up again. No longer is it too ridiculously hot and humid out to fire up the oven and stove, or break out the cinnamon, nutmeg, ginger and cloves, and while the cherries and blueberries that filled our bowls in July and August are gone for another year, the apples, figs, pumpkin and squash are starting to arrive.

I was actually surprised that I've made a few pumpkin desserts this year already - not due to their seasonality (since canned pumpkin and apples are essentially seasonless) but because the smell of cooking pumpkin and squash is absolutely stomach-turning to me. I was never a fan of eating pumpkin pie (though I do like pumpkin pancakes and doughnuts), but I've been told I make a mighty fine one. However, once it (or anything with Winter squash) is in the oven, I have to set my kitchen timer, take it with me and retreat to the far side of the house. I'm probably the only one with this weird issue, but there you are!

Anyways, these bars taste fantastic, regardless of their aroma when baking - in fact, I'd venture to say they're better chilled (or frozen, ice-cream sandwich style) and topped with a scoop of frozen yoghurt and maple syrup. Not only are they refined sugar free (thank you, Canadian maple syrup and maple sugar!) but they're also eggless - creating a rich, dense and fudgy cake that makes a great base for toppings (like I mentioned before) or, with a half teaspoon of extra baking powder and 1/4 teaspoon of baking soda added and caked in a 9" springform, turns into a "snacking cake" or coffee cake perfect for any Fall breakfast table.

This week's #SundaySupper is a testament to the flavours of Fall. From apples and pumpkin to dates, sweet potatoes mushrooms and kale, the cooler weather won't make a dent in your home with all these warming treats to keep you cozy! This event is being hosted by Soni of Soni's Food. Thanks Soni!

Amazing Breakfasts, Brunches, and Breads

• Apple Spice Muffins from Pixie Dust Kitchen
• Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
• Apple Spice Waffles from Treats and Trinkets
• Pumpkin Spice Latte Donuts from Daily Dish Recipes
• Mini Pumpkin Pancake Kebobs from The Urban Mrs.
• Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
• Cinnamon Apple Crepes from Juanita's Cocina
• Maple Apple Bread from The Foodie Army Wife
• Pumpkin Ale Pretzel Buns from A Kitchen Hoor's Adventures

Outstanding Soups, Starters and Sides:

• Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
• Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D's Books and Cooks
• Parmesan Polenta from That Skinny Chick can Bake
• Farro Date Salad with Mango and Arugula from Shockingly Delicious
• Butternut Squash Tian with Herb Topping from Food Lust People Love
• Chipotle Sweet Potato Soup from Alida's Kitchen

Comforting Main Dishes:

• Autumn Risotto with Chicken & Cranberries from Momma's Meals
• Mushroom and Sorrel Lasagne from Jane's Adventures in Dinner
• Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
• Chili from Casa De Crews
• Vegan Mushroom Pie from Killer Bunnies Inc
• White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
• Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
• Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
• Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
• Bacon Spinach Pasta from Magnolia Days
• Chicken, Spinach, and Gnocchi Soup from Cookin' Mimi
• Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
• Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
• Mini Meatball and Goat Cheese Risotto from MarocMama
• Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
• Slow Cooker White Chicken Chili from Neighborfood

Decadent Desserts:

• Pumpkin Marshmallows from Home Cooking Memories
• Salted Caramel Apple Crisp Bars from Table for Seven
• Apple Cider Five Spice Caramels from girlichef
• Italian Apple Torta from La Bella Vita Cucina
• Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
• Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
• Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
• Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
• Maple Syrup Pumpkin Bars from What Smells So Good?
• Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
• Walnut-Stuffed Baked Apples from Foxes Loves Lemons
• Buttery Bourbon Ice Cream from NinjaBaking
• Caramel Apples from Pies and Plots
• Funnel Cakes from The Texan New Yorker
• Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
• {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
• Chocolate Pumpkin Swiss Roll Cake from Big Bear's Wife
• Hot Apple Pizza from Cindy's Recipes and Writings
• Savory & Sweet Coconut Cream Salted Caramel Apples from Sue's Nutrition Buzz

Tasty Drinks:

• Pumpkin Juice - Harry Potter Style from The Dinner-Mom
• The Best Wines for Fall Foods from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here

Toast Topper #26 Spicy Dried Fruit Jam (#RecipeRedux)

I never thought I'd take to canning the way I have. Preserve making was always something that I imagined Old World-style grandmothers doing, bound up in aprons with pots boiling and bushels of produce spread over every countertop - definitely not an activity that the average 20-something would devote an afternoon to.

But then again, I'm not the average 20-something. I guess you can say I fell into preserving out of my stubborn frugality - our garden every year is so plentiful that I hate to see any of the gorgeous vegetables go to waste! I had a bit of a learning curve at first, though. While my paternal grandmother used to make pickles, freezer jam and jellies when I was really young, she's since hung up the ladle (so to speak). My dad, while a great pancake maker and grill man (who occasionally branches into home smoking and turkey frying), is not what you'd call the homemade pantry type though. My mom is finally starting to emerge from years as a short-order cook for two (rather opposite) childhood palates, but with a relatively new (and ahem, picky) Italian family on the meal ticket plus three grown children and 8(!) pets at home (yeah, I'm one of the squatters) and a full time job, she doesn't have the time or energy to break out the antique drum-like canner and spend most of the day processing fruit and vegetables.

So I've become the next canner in the family. I was given a large canning pot by my grandma back in 2008, and with a little research I took the plunge into tomatoes and pickles - and I've never looked back. Now my repertoire grows bit by bit every year, depending on the crops we have growing and what I find at the farmers market, and I've been able to put up various tomato sauces, tomato paste, pickles, jellies and jams, mincemeats and more chutneys than I ever thought existed. With the availability of products like Pomona's Pectin, which sets jam and jelly with next to no sugar required (most pectins need a good deal of sucrose to activate), I've also been able to make preserves for those in my family looking to avoid sugar for whatever reason using stevia-based replacements like PureVia, Pyure and most recently Truvia.

It was this combination of Pomona's, Truvia and naturally rich dried fruit that created this sweet and spicy fig jam. It's a chunky-style topping that goes well with sharp cheese and a glass of wine, spooned over ice cream or simply spread on a slice of pumpernickel bread. I was able to cut the added sugar by over 50% from the original recipe, partially by replacing it with Truvia (a blend of stevia and erythritol that's 3 times as sweet as regular table sugar) and partially by simply eliminating it. There's also a decent dose of calcium, magnesium, iron and manganese (an important detoxifying agent), but most importantly there is a wallop of exotic and exciting flavour in each bite. 

This month's #RecipeRedux is all about Raising the Bar on Food in a Jar. Whether you're packing your lunchtime marinated salad, stashing your homemade granolas and trail mixes or (like me) canning up a storm, the Mason and Ball jars once recycled or shoved to the back of the cupboard are finally getting their well-deserved resurgence to the forefront. Check out the rest of the group's offerings below, and if you have a different innovative use for the container let me know in the comments!

Candied Watermelon Rind (Preserving the Harvest this #SundaySupper)

I've said it before and I'll say it again - I'm cheap. I can't bear to throw anything away if there's even the slightest chance it can be used by someone. I donate old clothes, books, toys and any unopened, unexpired food that I know my family isn't about to eat anytime soon - and thanks to the facility that's down the street from me that distributes goods to food banks, I can even give them my excess produce from the garden each year. But some things you can't give away, and are usually treated as garbage by both rich and poor. Things like watermelon rinds, of which I took 2 melons' worth home after the school had their end-of-the-year picnic. I had to de-rind the pieces for the toddlers and infants anyways, and couldn't believe there wasn't something tasty that could be done.

And lo and behold, that often-tossed rind from the favourite Summer BBQ fruit not only makes tasty pickles, but it has a host of other uses too! I definitely ran the gamut with my uses (and I'll be sharing them with you!), but I think my favourite find was this recipe from Not Quite Nigella. Now, Lorraine
calls this Macedonian combination of spices, sugar and melon rind a "jam", or "slatko"... but there's enough sugar in this sucker that it's really a form of candy (much like candied ginger in syrup). I deviated a little bit from the original flavourings, favouring cardamom pods and Szechuan peppercorns for an exotic, slightly floral experience. I didn't know what to expect, but what I got was a truly unique, addictive sweet treat - not only was it perfect to eat out of the jar (I wound up making two batches, but only canning one because of our sticky fingers!), but I'm definitely going to use it in baking like candied ginger too!

This #SundaySupper is all about keeping our summer harvests for as long as we can - whether  canning, freezing, drying or curing! This event is being hosted by Heather at Hezzi-D's Books and Cooks, and looks to be a bevy of delicious offerings as always!!

Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina

Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere 
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat - and get your friends involved too! Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here