Concord Grape Crumble

Thoughts:

This is a near perfect simple autumnal dish.

I grew up near the Finger Lakes region of NY, and there we had an exquisite seasonal treat:

Concord Grape Pie.

However, some of my family members have developed a gluten intolerance. So, with a few small tweaks, I’ve made a spin on that childhood delight: a great gluten-free recipe perfect for the thanksgiving table, or breakfast, or a weeknight dessert.

The topping is warm, crispy, and crunchy thanks to the walnuts and toasted oats. The filling, as always, is divine. I could eat it every day, and during autumn, frequently do. That combination of sweet gooey inside combined with crunchy topping just can’t be beat, and is well worth the funny blue teeth you and your happy guests will be sporting. :)

Concord Grape Crumble Recipe

Cook’s Notes: Although Concord Grapes are best, there are a few other varieties that can work, such as Muscadine. Any grape that has a tough outer skin, and insides that can be popped out, could feasibly work for this recipe. Let me know what you try, and if it works!

Filling Ingredients:

4 cups Concord grapes (a little over 2 quarts)
1 cup white sugar
1/4 cup rice flour
1 tablespoon lemon juice
1/2 lemon-worth zest

Topping Ingredients:

6 Tbs. oat flour
3 Tbs. brown sugar
4 Tbs. cold butter
1/2 tsp sea salt
1 cup rolled oats
1/2 cup crushed candied walnut pieces

Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl. Cook the pulp in a saucepan over medium heat for around 15 minutes, stirring frequently, until the guts break down and the seeds separate from the grape.

Press the cooked grapes through a sieve and add to the skins. Discard the seeds. Add sugar, rice flour and lemon juice to the grapes, stir vigorously to combine, and pour mixture into a pie pan or a casserole dish.

Mix the ingredients for the topping until it’s the consistency of breadcrumbs. Spread over the top of the pie filling and bake at 350F for 30-35 minutes.

Tywin’s Rack of Venison

Tywin’s Rack of Venison

Our Thoughts:

Although rack of venison is not specifically mentioned in A Song of Ice and Fire, venison is mentioned often and would be an obvious food source through most of Westeros. In episode seven of the television series, viewers meet Tywin Lannister, and, in a slightly heavy-handed metaphor, he is skinning a deer carcass. We’d like to think a man of his refined tastes would enjoy his venison ribs prepared in a manner similar to that of our recipe.

When ordering venison ribs, be prepared for their ridiculous size. Usually frenched by the butcher, ribs acquired straight from the hunter, as these were, are undressed. The long cook time of this recipe tenderizes even the stringy bits between the ribs, creating a delicious, authentic eating experience. The loin meat was succulent and sweet, offset by a bit of gaminess. Overall, this is a wonderfully sweet seasonal dish.

This post is especially for the Gillespies, who insisted on venison. :)

Continue reading →

Autumn Greens and Ginger Soup

“…her young hostages Miklaz and Kezmya were laying out a simple supper of autumn greens and ginger soup for her…” (Dance with Dragons)

Autumn Greens and Ginger Soup

Our Thoughts:

This is a wonderful pairing of dishes for late autumn, or unseasonably warm winter days. Light enough to satisfy a between holidays diet, yet with enough oomph to see you through to the next meal. The small amount of ginger in the salad dressing compliments the heavier ginger in the soup, while the fig flavors in both dressing and on the salad lend the dish an exotic flair.

The soup pairs exceptionally well with some crusty bread and sharp cheese.

Continue reading →

Spiced Squash

Medieval Spiced Squash

“This evening they had supped on oxtail soup, summer greens tossed with pecans, grapes, red fennel, and crmbled cheese, hot crab pie, spiced squash, and quails drowned in butter. Each dish had come with its own wine. Lord Janos allowed that he had never eaten half so well.” (A Clash of Kings)

Modern Spiced Squash

Our Thoughts

Fantastically seasonal, this menu item was a must make for October. The medieval recipe yielded tender pumpkin cubes that tasted remarkably similar to butternut squash. The stock in which the squash was cooked imbued it with an interesting savoriness that we didn’t expect. This recipe will surely make us think twice the next time we pass over the sugar pumpkin as a singularly sweet component.

Our modern acorn squash is New England Autumn in a dish. The appearance of the squash itself screams Fall, and the flavorful sauce completes the package. Tender, sweet, and spicy, this recipe is one for the Thanksgiving table.