Happy First Day of Fall!

We spent the last days of summer in Santa Fe and Albuquerque, shopping, doing errands, and generally just bustling about town. It takes a little getting used to, the traffic, noise and people, but we adapt and I try to remember to drive with purpose while in town so no one honks at me to get the heck going.

Here's a shot of Albuquerque in October during the balloon festival.

Coming back home is a relief, though. This is how it looks on our way home. Breathing is easier and my face loses that squinchiness it gets when I am stressed.

That's not our home, but it's pretty, isn't it?

At our place fall is making its presence known. The maple tree is losing its leaves.

The three loaded apple trees are An Event, since we only get apples every three or four years around here. Late frosts kill the blossoms.

 I am trying to wrap my head around preserving them all. Drying, making apple pie filling, applesauce, and storing the very best ones seem like the way to go.

The grapes surprised me. I did what I thought was a klutz job pruning the vines and wondered if they'd even live. Here are the grapes from just one third of a grapevine.

Two baskets full of grapes made three and a half quarts of concord grape juice. I did the whole canning thing, crushing the grapes, extracting the juice in a big pot, and bottling and canning the juice. I wondered if it was worth all that work for three and a half quarts of juice. Then I looked at how much a quart of organic grape juice was at the supermarket. Dang! I made $24 worth of grape juice! 

This winter I will climb the stairs to our bedroom closet, the coolest place in the house, and select a jar of grape juice. In the the kitchen I will open the jar and pour the summer of 2012 into my glass. Then I will inhale its essence and say, "Yep, it was worth it."

Happy First Day of Autumn!

Blue Corn Raspberry Coffee Cake

Up here in Northern New Mexico it's raspberry season and a couple weeks ago M and I went raspberry picking at Salman Ranch. It was fun and we ended up with enough raspberries to snack on, freeze, and bake into coffee cake and muffins.

It's hard to bake at an altitude this high, especially if I want to put stuff in the batter. Stuff in the batter, I have learned from my friend Betsy the high altitude baking expert, causes the batter not to rise correctly. Betsy worked in the high altitude test kitchen of General Foods several years ago, so she knows what's up.

Nonetheless, I decided to bake a not too sweet cake with raspberries and blue cornmeal. And what the heck, I tossed in some toasted pinon nuts, too.

And you know what? The cake came out fine with no high altitude changes at all.

Raspberry Blue Corn Coffee Cake

Just a note: This is not a very sweet cake. Most of the sweetness comes from the raspberries.
 

Makes 1 single layer cake, 8 inch square or round pan

Ingredients

1/2 cup piñon nuts

1 cup unbleached white flour

1 cup stone-ground blue cornmeal

1/2  tsp. salt

1 Tbs. baking powder

1 1/4  cups buttermilk

1/2  tsp. baking soda

2 large eggs, or reconstituted egg substitute to equal 2 eggs

1/2  cup granulated sugar

1/3 cup mild vegetable oil such as corn, canola or peanut

1 cup fresh raspberries

Extra sugar for sprinkling on top

Directions

1. Preheat oven to 400F. Spray a 8 or 9 inch round or square baking pan with nonstick cooking spray.
2. Toast piñon nuts by heating in a skillet over medium heat, stirring or shaking pan almost constantly, for 3 to 4 minutes. When nuts become aromatic and golden, remove from heat and set aside.
3. Combine flour, cornmeal, salt and baking powder in a large bowl, stirring well. Set aside. In a medium bowl, whisk together buttermilk and baking soda. Whisk in eggs, sugar and oil.
4. Stir combined wet ingredients into dry until mixture is not quite blended. Be gentle when blending. Add piñon nuts and raspberries with a couple of strokes so the mixture is just barely combined. Pour into prepared baking pan. Sprinkle the top with some sugar, about a tablespoon or so.
5. Bake for 15 to 20 minutes, or until edges are golden brown. 

Refrigerate leftovers.