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October 29, 2014

Apple raisin walnut spice muffins

Apple raisin walnut spice muffins, for Thanksgiving or for afternoon tea.


First, I have to tell you that these muffins freeze well. I know that because the only way my husband Ted and I could stop eating them was to hide them way in the back of the freezer, out of sight and buried too deeply for an easy grab. I have a soft spot for baked apples and the aroma that permeates the house when I have anything apple in the oven. Even more, I love muffins that can be baked ahead and frozen. We first served these spice muffins for Canadian Thanksgiving weekend, as a perfect bite of sweetness on the dinner buffet table, and again for breakfast the following morning. They would be lovely for afternoon tea, or on the brunch menu, too. If you keep powdered buttermilk in your refrigerator, you can substitute that for fresh buttermilk; buy an apple or two, and pull all of the remaining ingredients from your pantry shelves. The batter comes together quickly, and in less than an hour from start to finish, you can fill your house with the perfume of baking apples. If you have more willpower than we do, the muffins will last for two days in an airtight container on your kitchen counter.

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October 1, 2014

Pear and pluot chutney with raisins and ginger {vegan, gluten-free}

Turkey and cheese roll-ups with pear and pluot chutney.

In my house, Thanksgiving comes twice a year: once in mid-October, when we celebrate Canadian Thanksgiving with my husband Ted's family, and again in November, when the Americans take their turn. It wouldn't be Canadian Thanksgiving without my sister-in-law's decorated baked potato turkeys, maple-leaf printed napkins, little paper Canadian flags on toothpicks scattered here and there, and moose-shaped cookies. We do love our traditions. Every year, I cook turkey and mashed potatoes and apple pie, and from the harvest from our pear trees, I make mildly-peppery tart chutney to serve alongside the more traditional cranberry sauce. A few weeks ago, I found some wonderful pluots at the market and thought they'd make a sweet counterpart to the pears. A pluot is a cross between a plum and an apricot; sometimes they're sold as plumcots. If you can't find them at your market, substitute ripe plums in this recipe. Chutney, an Indian condiment often served with curries, likes to "bloom" for a few weeks in the refrigerator in order to reach its peak flavor. Make it now, and it will be perfect for whichever Thanksgiving you celebrate. (In the photo above, I've slathered it on a turkey and provolone roll-up.)

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March 20, 2014

Recipe for roasted cabbage, apple and pecan salad with mustard vinaigrette {vegan, gluten-free}

Roasted cabbage, apple and pecan salad with mustard vinaigrette (#vegan #glutenfree).

Now that it's Spring, officially, I know you're ready for greener-than-green recipes starring pungent ramps and crunchy peas and crisp spears of asparagus. I'm ready, too, but here in New England, Spring in March is more theory than reality, with snow still blanketing the garden. Nevertheless, I've got something green-ish for you, this lovely side dish of roasted cabbage with apples and pecans. I'm determined to eat more cooked cabbage this year, and roasting turns the leaves soft and sweet. Combine that with some crisp apples, not too tart, and toasted pecans, and this is a side dish that will compliment any main course protein (roasted chicken, grilled steak, baked fish). The ingredients are available year-round, and that's exactly when you should make this salad.

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December 19, 2013

Slow cooker vegan black bean and sweet potato stew recipe {vegan, gluten-free}

Gorgeous black bean and sweet potato stew, vegan & gluten-free.

Around the holidays, we're never quite sure who will drop in, or when, or how long they might stay. One thing we do know is that everyone must be fed, and fed in holiday style. Vegetarians and vegans merit special attention in our household, because there are so many of them, and I always have a batch of this vegan black bean and sweet potato stew made ahead and stashed in the freezer. Like all stews, this one tastes better when made a bit ahead, and the slow cooker does most of the work, so it's perfect for holiday entertaining. The vibrant colors and bright citrus-accented flavors appeal to all ages, and make this stew a great side dish or main course. I like to serve it with wedges of polenta, but it would be great over rice or noodles, too.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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