Celebrating September

September,  a gentle winding down of Summer.  Subtle changes of the season remind that we will soon find ourselves heading into colder and shorter days.  The warm summer rain will eventually turn into snow and blanket the fields and gardens for their winter rest.

This time of year brings a certain urgency to capture some of summer’s bounty to be enjoyed throughout the winter season.  Opening a jar of preserved summer harvest on a frigid winter’s day is sure to bring back a little sunshine of summer past.

The sun dried herbs all stored away, intensifying in flavour and ready to enhance the taste of all they are added to and thoughts turn from cool, fresh summer dishes to warmer, satisfying comfort foods.

However, September still has a few gifts to give before the month is over in particular  the seasonal Red Sheppard Peppers ready to be fire roasted and stored away to enjoy in the months to come.

There’s no taste like Summer!

Pear and Walnut Coffee Cake

https://bayberryst.wordpress.com/2018/09/

Bartlett Pear Quickbread

Bartlett Pear Quick Bread

Sun Dried Tomato and Basil Scones

Sun Dried Tomato and Basil Scones

No-Knead Artisan Rolls

https://wordpress.com/post/bayberryst.wordpress.com/11162

Cornmeal Biscotti

Cornmeal Biscotti

Banana Crumble Muffins with Fresh Pineapple and Coconut

https://wordpress.com/post/bayberryst.wordpress.com/5145

Sally Lunn

https://wordpress.com/post/bayberryst.wordpress.com/5256

Fresh Apple Cake

https://wordpress.com/post/bayberryst.wordpress.com/5421

Sour Cream Carrot Bundt Cake

https://wordpress.com/post/bayberryst.wordpress.com/1243

Blueberry Ricotta Coffee Cake

https://wordpress.com/post/bayberryst.wordpress.com/1272

Concord Grape Juice

https://someoneinthekitchen.blogspot.com/2014/09/concord-grape-juice.html

Frozen Peach Yogurt

https://someoneinthekitchen.blogspot.com/2014/09/frozen-peach-yogurt.html

Peaches and Cream Loaf

https://someoneinthekitchen.blogspot.com/2014/09/peaches-and-cream-loaf.html

Bartlett Pear Bundt Cake

https://someoneinthekitchen.blogspot.com/2013/09/bartlett-pear-bundt-cake_20.html

Caramel Baked Pears

https://someoneinthekitchen.blogspot.com/search?q=caramel+baked+pears

Chocolate Zucchini Bread

https://someoneinthekitchen.blogspot.com/2012/09/chocolate-zucchini-bread.html

Carrot Cheese Cake Muffins

https://someoneinthekitchen.blogspot.com/2012/09/carrot-cheesecake-muffins.html

Peppers and Eggplant Calabrese

http://someoneinthekitchen.blogspot.com/search?q=peppers+and+eggplant+calabrese

Tomato Meat Sauce

https://someoneinthekitchen.blogspot.com/2009/09/sunday-tradition.html

Homemade Tomato Sauce

https://someoneinthekitchen.blogspot.com/2009/09/preserving-tradition_14.html

Roasted Red Pepper Crostini

https://wordpress.com/post/bayberryst.wordpress.com/13913

Twice Baked Potatoes

https://someoneinthekitchen.blogspot.com/2009/09/twice-baked-potatoes.html

Duchess Potatoes in Ramekins

http://someoneinthekitchen.blogspot.com/2014/09/duchess-potatoes-in-ramekins.html

 

Fire Roasted Red Pepper Crostini

Exactly what I was waiting for, September’s bounty, a half bushel box of vibrantly red Sheppard Peppers lined up in perfect rows.

Why does this sight excite me? Because after they make it home and fire roasted, they will emerge from their charred black skins into sweet, ready to eat, delicious goodness, one of the tastiest vegetables to preserve for the winter.  I call them vegetables, but since sweet peppers are seed bearing, botanists classify them as fruit.

Call them what you may it doesn’t change anything about their deliciousness and versatility to say nothing of their excellent nutritional value.

Although I use to pack these fire roasted peppers into jars and sterilize them in a water bath, individually packing them into zip lock bags and freezing makes it easier to access any amount required.  Since the peppers leave no space between when packing in jars,  quite a few of them can be packed even into small jars, too many for one to two servings.

Crostini is only one of the many ways Fire Roasted Peppers can be enjoyed. As well as making these great easy to prepare appetizers they make great panini, a flavouful addition to a variety of sandwiches as well as a most delicious dip and pesto  just to mention a few more versatile ways they can be utilized.

Work all done, all that’s left is to enjoy!

Fire Roasted Red Peppers

Ready to roast, a good wipe with a tea towel, skins will be totally removed after roasting.

Preheat grill on high and lay peppers in one layer.

Close lid and roast until charred…

…turning them over to char all sides, not to worry the flesh will not burn.  You can tell they’re done when they are charred all around and peppers begin to soften and wilt.  The steam produced inside the peppers cooks them from the inside.

Remove peppers from grill and place  into a pan, in layers is okay.

Cover tightly with foil and a tea towel or two allowing peppers to steam.

When cool enough to handle, uncover and…

…peel peppers and remove seeds.  They should easily slip out of the skins.

Cool completely.

Package in quantities required.  After frozen, package in large zip lock bags ready to defrost and enjoy.

Fire Roasted Red Pepper Crostini

fire roasted red peppers

ciabatta baguette slices cut about 1 inch thick

olive oil

salt and pepper ( to taste)

garlic (optional)

capers (optional)

oregano

1. Slice bread into approximately one inch slices.
2. Brush each slice with olive oil and a little oregano.
3. Rub garlic clove over bread.
4. Grill bread in panini press or broil in oven until toasted.
5. Slice cleaned peppers lengthwise into thin strips then chop crosswise making small pieces.
6. Place in a bowl and add salt, pepper and just enough olive oil to coat peppers.
7. Place spoonfuls of peppers onto prepared bread slices.
8. Garnish with small capers. (optional)

Slice bread into approximately one inch slices.
Brush each slice with olive oil and a little oregano.
Rub garlic clove over bread.

Grill bread in panini press or broil in oven until toasted.

Slice cleaned peppers lengthwise into thin strips then chop crosswise making small pieces.

Place in a bowl and add salt, pepper and just enough olive oil to coat peppers.

Place spoonfuls of peppers onto prepared bread slices.
Garnish with small capers or pitted chopped black salt cured olives. (optional)

Notes Tips and Suggestions

• Although capers are totally optional their brininess works very well with peppers.
• Adding some chopped salt cured black olives or fresh chopped basil instead of the capers works as well.
• To make smaller quantities of peppers they can be roasted in the oven or charred over the top burner of a gas range then proceed with covering and steaming before removing the skins.
• Fire roasted peppers can also be purchased in jars at most grocery stores but you know home made are better right?

Bartlett Pear and Walnut Muffins

They’re here!  Bartlett pears, my favourite variety and what better way to celebrate than  try a new pear muffin recipe.

My hope was to use pears from our back yard tree but once again it was not to be.  No edible pears, although our friendly neighbourhood squirrel had a difference of opinion since he has managed to pick the tree clean.  He must have squirreled a few away for the winter as well since he couldn’t possibly have eaten every single pear already!

However, the leaves were still looking good so at least I was able to pick a few for my picture…maybe next year the squirrel will share some good pears with us.

In the meantime seasonal Bartlett pears work well in these muffins, walnuts always pair well with pears and the lemon zest brings everything together…deliciously!

Bartlett Pear and Walnut Muffins

2 cups all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 egg

1/4 cup melted butter or 4 tablespoons vegetable oil

zest of 1 lemon

1 cup diced Bartlett pear (about 2 medium pears)

1/2 cup chopped walnuts or pecans

1. Preheat oven to 400 degrees F.
2. Sift together flour,sugar, baking powder and salt.
3. In a separate bowl whisk together milk, egg, butter or oil and lemon zest.
4. Stir milk mixture into dry ingredients then gently add pears and walnuts, do not over-mix.
5. Spray muffin pan with non-stick spray or line with paper muffin cups
6. Fill and bake for 20 to 25 minutes until tops are browned.
7. Remove from pan and cool on rack.

Sift together flour,sugar, baking powder and salt.

In a separate bowl whisk together milk, egg, butter or oil and lemon zest.

Peel, core and dice 1 cup of pears (about 2 medium size pears.)

Coarsely chop 1/2 cup walnuts.

Stir milk mixture into dry ingredients.

Add pears and walnuts…

…do not over-mix, mixture will be lumpy.

Spray muffin pan with non-stick spray or line with paper muffin cups, fill 2/3 full, sprinkle walnuts on top if desired.

Bake for 20 to 25 minutes until tops are browned,
remove from pan and cool on rack.

Notes, Tips and Suggestions

• These are especially good served warm.
• This recipe makes 7 large muffins, if making smaller muffins check baking time sooner than time indicated in recipe.
• Pears should be juicy and ripe for best results.