the journey to hiraeth

As summer’s end draws near, my anticipation for autumn bubbles within me like a pot of spiced cider simmering on a cozy hearth. It’s as if I’ve been designed for this season, an introvert’s dream come true. I relish in all things that evoke the essence of autumnal coziness: the scent of freshly baked goods wafting through the air, the crackling warmth of a fireside, and the joy of crafting hearty, soul-warming meals on crisp, chilly days. I find true solace in nestling close to loved ones, cocooned in blankets, as we lose ourselves in the enchantment of movie nights.

For me, there’s a cherished tradition that unfurls along with the autumn leaves: cooking in harmony with the seasons. It’s a personal celebration of life’s cyclical beauty, and now, as a mother, I’m eager to elevate this tradition. With each passing year, I’ve compiled a repertoire of recipes that are like pages in a seasonal cookbook of my life. Now, as autumn approaches, it’s time to take it up a notch.

Allow me to share with you some of the recipes that have woven themselves into the tapestry of my falls past, and a few new culinary adventures I’m eager to embark upon this autumn.

Let’s start with breakfast

1. Pumpkin French toast:

**Ingredients:**

– 4 slices of thick bread (like challah or brioche)

– 2 large eggs

– 1/2 cup canned pumpkin puree

– 1/2 cup milk

– 2 tablespoons brown sugar

– 1 teaspoon vanilla extract

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon ground cloves

– A pinch of salt

– Butter or oil for cooking

– Maple syrup, whipped cream, or powdered sugar for topping (optional)

**Instructions:**

**Prepare the Pumpkin Mixture:**

– In a medium-sized bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt until well combined.

**Preheat Your Griddle or Skillet:**

– Preheat a griddle or large skillet over medium heat and lightly grease it with butter or oil.

**Dip and Soak:**

– Dip each slice of bread into the pumpkin mixture, making sure to coat both sides evenly. Allow the bread to soak for a few seconds to absorb the flavors.

**Cook the French Toast:**

– Place the soaked bread slices onto the preheated griddle or skillet. Cook for about 2-3 minutes on each side, or until they are golden brown and crispy.

**Serve Warm:**

– Transfer the cooked Pumpkin French Toast to serving plates. You can top it with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar for an extra touch of sweetness, if desired.

**Enjoy!**

– Serve your Pumpkin French Toast warm and savor the delightful blend of pumpkin and warm spices. It’s the perfect autumn breakfast treat!

2.Cinnamon Apple Pancakes:

**Ingredients:**

For the Pancakes:

– 1 cup all-purpose flour

– 2 tablespoons granulated sugar

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon salt

– 1 cup buttermilk

– 1 large egg

– 2 tablespoons melted butter

– 1 teaspoon vanilla extract

For the Cinnamon Apples:

– 2 medium-sized apples, peeled, cored, and diced

– 2 tablespoons unsalted butter

– 2 tablespoons brown sugar

– 1/2 teaspoon ground cinnamon

– A pinch of salt

**Instructions:**

**Prepare the Cinnamon Apples:**

In a skillet over medium heat, melt the butter.

Add the diced apples, brown sugar, ground cinnamon, and a pinch of salt to the skillet. Cook for about 5-7 minutes, or until the apples are tender and caramelized. Set aside.

**Prepare the Pancake Batter:**

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt.

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.

**Cook the Pancakes:**

Preheat a griddle or large skillet over medium heat and lightly grease it with butter or oil.

Pour a ladleful of pancake batter onto the griddle to form pancakes of your desired size.

Cook the pancakes until bubbles form on the surface, then flip them and cook the other side until they are golden brown and cooked through, about 2-3 minutes per side.

As you finish cooking each pancake, keep them warm in a low oven (around 200°F or 95°C).

**Serve:**

Stack the pancakes on serving plates.

Top the pancakes with the prepared cinnamon apples.

Drizzle with maple syrup or honey for extra sweetness, if desired.

Serve your homemade Cinnamon Apple Pancakes warm and enjoy the delightful combination of fluffy pancakes and spiced apples.

These pancakes make for a perfect fall breakfast or brunch treat!

Now on to Dinners

1. Butternut Squash Soup:

Ingredients:

– 1 butternut squash, peeled, seeded, and cut into cubes

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 carrots, peeled and chopped

– 2 apples, peeled, cored, and chopped

– 4 cups vegetable broth

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– Salt and pepper to taste

– 2 tablespoons olive oil

– Optional garnishes: roasted pumpkin seeds, a drizzle of cream, or chopped fresh herbs like sage or thyme.

Instructions:

Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until they become translucent.

Add chopped carrots, apples, and butternut squash cubes to the pot. Cook for about 5 minutes, stirring occasionally.

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for about 20-25 minutes or until the vegetables are tender.

Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids.

Return the soup to the pot if you used a blender. Season the soup with ground cinnamon, ground nutmeg, salt, and pepper. Stir well and let it simmer for an additional 5-10 minutes, allowing the flavors to meld.

Taste and adjust seasoning as needed. If the soup is too thick, you can thin it with a bit more vegetable broth or water.

Serve hot, garnished with your choice of roasted pumpkin seeds, a drizzle of cream, or chopped fresh herbs.

2. hearty Beef Stew recipe:

**Ingredients:**

– 2 pounds (900g) stewing beef, cut into 1-inch cubes

– 2 tablespoons all-purpose flour

– Salt and pepper to taste

– 2 tablespoons olive oil

– 1 onion, chopped

– 3 cloves garlic, minced

– 2 carrots, peeled and chopped

– 2 celery stalks, chopped

– 1 pound (450g) potatoes, peeled and cut into chunks

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 4 cups beef broth

– 1 cup red wine (optional)

– 2 bay leaves

– 1 cup frozen peas (optional)

– Chopped fresh parsley for garnish (optional)

**Instructions:**

In a large bowl, season the cubed beef with salt and pepper, then coat it with the all-purpose flour.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and brown it on all sides. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set it aside.

In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until they become fragrant and translucent.

Add the carrots, celery, and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally.

Return the browned beef to the pot. Add the dried thyme and rosemary, and stir to combine.

Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits. This adds depth of flavor.

Toss in the bay leaves, then bring the stew to a boil. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the stew has thickened.

If you’d like, add frozen peas during the last 5-10 minutes of cooking to brighten up the dish.

Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves.

Serve the beef stew hot, garnished with chopped fresh parsley if desired.

Now for drinks

1.Autumn Harvest Punch

**Ingredients:**

– 4 cups apple cider

– 2 cups cranberry juice

– 1 cup orange juice

– 1/4 cup lemon juice

– 1/4 cup maple syrup

– 1 cinnamon stick

– 4-5 whole cloves

– 1 apple, thinly sliced

– 1 orange, thinly sliced

– Ice cubes

– Sparkling water (optional, for fizz)

**Instructions:**

1. In a large pitcher or punch bowl, combine the apple cider, cranberry juice, orange juice, and lemon juice.

2. Stir in the maple syrup to sweeten the punch. Adjust the amount of maple syrup to your taste, adding more if desired.

3. Add a cinnamon stick and the whole cloves to infuse the punch with warm autumn flavors. If you’d like a spicier kick, you can also add a pinch of ground cinnamon.

4. Place the thinly sliced apple and orange rounds into the punch. These not only add flavor but also make the punch look beautiful.

5. If you prefer your punch to be chilled, add ice cubes to the pitcher or punch bowl. Alternatively, you can chill the punch in the refrigerator for an hour before serving.

6. For some fizz and effervescence, top off each glass with a splash of sparkling water just before serving. Adjust the amount to your preference; some like it fizzy, and others prefer it without.

7. Stir the punch gently before serving to distribute the flavors evenly.

8. Serve in individual glasses, garnished with a cinnamon stick or a thin apple slice for an extra touch of autumn charm.

2. Hot Apple Cider :

**Ingredients:**

– 8 cups (64 ounces) apple cider

– 2-3 cinnamon sticks

– 6-8 whole cloves

– 4-6 allspice berries (optional)

– 1 orange, sliced

– 1 apple, sliced

– 1/4 cup brown sugar (adjust to taste)

– Whipped cream (optional, for serving)

– Cinnamon sticks or apple slices for garnish (optional)

**Instructions:**

1. Pour the apple cider into a large pot or saucepan.

2. Add the cinnamon sticks, whole cloves, and allspice berries (if using) to the cider. These spices will infuse the cider with warm and aromatic flavors.

3. Place the orange slices and apple slices into the pot. These will add a lovely citrusy and fruity note to the cider.

4. Stir in the brown sugar. You can adjust the amount of sugar to your taste. Start with 1/4 cup and add more if you prefer a sweeter cider.

5. Heat the mixture over medium-low heat, stirring occasionally. Be careful not to bring it to a boil; you want to gently simmer it for about 20-30 minutes to allow the flavors to meld.

6. After simmering, remove the pot from the heat. You can strain the cider to remove the spices and fruit slices, or you can leave them in for a more rustic presentation.

7. Ladle the hot apple cider into mugs or heatproof glasses.

8. If desired, top each serving with a dollop of whipped cream and garnish with a cinnamon stick or a slice of apple.

9. Serve the hot apple cider immediately, and enjoy!

Now for deserts

1.Maple Frosted Apple Blonde Brownies

**Ingredients:**

*For the Blonde Brownies:*

– 1/2 cup (1 stick) unsalted butter, melted

– 1 cup light brown sugar, packed

– 1 large egg

– 1 teaspoon vanilla extract

– 1 cup all-purpose flour

– 1/2 teaspoon baking powder

– 1/4 teaspoon salt

– 1 cup peeled, cored, and chopped apples (about 1-2 apples)

– 1/2 cup chopped walnuts or pecans (optional)

*For the Maple Frosting:*

– 1/4 cup (1/2 stick) unsalted butter

– 1/2 cup pure maple syrup

– 1 cup powdered sugar

– 1/2 teaspoon vanilla extract

– Pinch of salt

**Instructions:**

**For the Blonde Brownies:**

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.

2. In a mixing bowl, whisk together the melted butter and brown sugar until smooth.

3. Beat in the egg and vanilla extract until well combined.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Gently fold in the chopped apples and nuts (if using).

7. Pour the blondie batter into the prepared pan and spread it evenly.

8. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

9. Remove from the oven and let the blondies cool completely in the pan.

**For the Maple Frosting:**

1. In a small saucepan, melt the 1/4 cup of butter over low heat.

2. Stir in the maple syrup and bring the mixture to a simmer. Let it simmer for about 2-3 minutes, stirring constantly.

3. Remove the saucepan from heat and allow it to cool for a few minutes.

4. Gradually whisk in the powdered sugar, vanilla extract, and a pinch of salt until the frosting is smooth and glossy.

**Assembly:**

1. Once the blondies have cooled in the pan, use the parchment paper overhang to lift them out of the pan.

2. Spread the maple frosting evenly over the top of the blondies.

3. Let the frosting set for about 15-20 minutes.

4. Slice into squares, serve, and enjoy your Maple Frosted Apple Blonde Brownies!

2. Pumpkin Cinnamon Rolls:

**Ingredients:**

*For the Dough:*

– 2 1/4 teaspoons (1 packet) active dry yeast

– 1/2 cup warm milk (110°F or 43°C)

– 1/2 cup pumpkin puree

– 1/4 cup granulated sugar

– 1/4 cup unsalted butter, melted

– 1 teaspoon salt

– 4 cups all-purpose flour (plus extra for dusting)

*For the Filling:*

– 1/4 cup unsalted butter, softened

– 1/2 cup brown sugar, packed

– 2 teaspoons ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/2 teaspoon ground cloves (optional)

– 1/2 cup chopped pecans or walnuts (optional)

*For the Cream Cheese Frosting:*

– 4 oz (1/2 cup) cream cheese, softened

– 1/4 cup unsalted butter, softened

– 1 cup powdered sugar

– 1/2 teaspoon vanilla extract

**Instructions:**

**For the Dough:**

1. In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes, or until foamy.

2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, melted butter, and salt.

3. Add the yeast mixture to the pumpkin mixture and stir until well combined.

4. Gradually add the flour, one cup at a time, stirring until a soft dough forms.

5. Knead the dough on a floured surface for about 5 minutes, or until it’s smooth and elastic. You may need to add a little more flour if the dough is too sticky.

6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

**For the Filling:**

1. In a small bowl, mix together the softened butter, brown sugar, cinnamon, nutmeg, and cloves (if using) to create the filling mixture.

**Assembly:**

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish.

2. Punch down the risen dough, then roll it out on a floured surface into a large rectangle, about 16×10 inches (40×25 cm).

3. Spread the filling mixture evenly over the dough, leaving a small border around the edges.

4. Sprinkle chopped nuts evenly over the filling, if desired.

5. Starting from the long edge, tightly roll up the dough to form a log.

6. Slice the log into 12 equal-sized rolls.

7. Place the rolls in the prepared baking dish.

8. Cover the dish with a kitchen towel and let the rolls rise for another 15-20 minutes.

9. Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through.

**For the Cream Cheese Frosting:**

1. While the rolls are baking, prepare the cream cheese frosting. In a bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.

**Finishing:**

1. Once the rolls are done baking, let them cool for a few minutes in the pan.

2. Spread the cream cheese frosting over the warm rolls.

3. Serve the Pumpkin Cinnamon Rolls while they’re still warm and enjoy!