This past weekend I made a batch of sweet and savory baked apples for a little harvest party at Rustic Garden Bistro‘s patch of paradise to celebrate the completion of their kitchen remodel. Seated around their weathered farm table overflowing with everyone’s seasonal creations, gazing out over the hills of Orange; chatting, sipping, and supping with friends old and new, the hours slipped away.
The apples were Gravensteins, which I had been searching for since reading an LA Times article about their precarious future, and finally found at Avila Valley Barn in San Luis Obispo. Naturally, apple pie is the first thing that pops into your head, but not being a confident baker or having the desire to peel a bunch of apples, I thought baked apples were perfect for the season and, happily, the choice validated with hungry enthusiasm and stories of childhood memories of baked apples.
But, you’re probably confused as the lead-in photo is obviously not one of baked apples. I will be sharing my simple recipe for baked apples soon, but today the seasonal fare involves that other autumn favorite: Pumpkin. And not just pumpkin bread or muffins, but pumpkin combined with layers of flavor from sweet carrots, luscious coconut milk, and hints of citrus and ginger. Please hop, skip,and jump over to see this versatile sauce to soup ode to autumn on my friend Lazaro’s site; Lazaro Cooks.