Chickpea Pomegranate Salad

 

Salads may not have such an autumnal presence like summer does however this bejewelled salad, due to the pomegranate arils looking like scattered gems, may change that or certainly give you a seasonal transitional feel. It's crunchy and hearty and is wonderful spooned over rustic toast with a handful of arugula wildly placed on top.

Chickpea Pomegranate Salad

----------------------------------------------------------------------------------

1 cup pomegranate arils

1 can (540ml) chickpeas, rinsed and drained

1/2 cup diced cucumber 

1/2 cup diced red onion

2 tablespoons chopped cilantro

2 tablespoons olive oil

1 tablespoon lemon juice

salt and pepper to taste

Open the can of chickpeas and empty into a fine mesh sieve. Rinse with cold water and allow to drain. In the meantime dice the cucumber and red onion, chop the cilantro and prepare the pomegranate arils, see notes below. Once the chickpeas are completely drained assemble the salad.

In a large bowl combine the pomegranate arils, chickpeas, diced cucumber, diced red onion. Add the chopped cilantro, olive oil, lemon juice and salt and pepper and lightly toss to coat.

  

Notes:  Two methods on how to remove pomegranate arils:

1. Cut the pom in half then submerge it in a bowl filled with water. Pick out the seeds allowing them to sink to the bottom of the bowl and discard the membrane and rind which floats to the top. Strain the seeds. 

2. Cut the pomegranate in half through the equator, then hold it over a bowl of water, cut side down. With a wooden spoon, smack the skin assertively and repeatedly and watch the seeds hail down. 

Mabon ~ Autumn Equinox ~ Carrot Honey Cake

 

Mabon ~ Autumn Equinox, September 21st to September 29th in the Northern Hemisphere, celebrates Autumn, Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. It also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga).

This autumnal recipe for Carrot Honey Cake is a simple sweet and delicious cake that celebrates Mabon and the Autumn Equinox wonderfully. Happy Mabon/Autumn Equinox! 

 

Carrot Honey Cake

------------------------------------------------------------------------------

4 eggs

1 1/2 cups honey

1 cup oil

2 cups unbleached all purpose flour 

2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

3 cups grated carrots

1 cup chopped walnuts, optional

Icing sugar, for decorating

Preheat oven to 350ºF (180ºC).

Grease and flour a 9 x 13 inch baking pan. Line the bottom with baking parchment paper.

In a large bowl beat the eggs, then add the honey and oil and mix well. Add the grated carrots and stir together. 

In another bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Whisk together until well blended. Add the chopped walnuts, if using, and stir to combine.

Add the flour mixture to the egg mixture  and stir until combine. Pour the batter into the prepared pan and smooth it out evenly.

Bake in the preheated oven for 45 to 50 minutes. Allow to cool in the pan on a wire rack. Sprinkle with icing sugar just before serving.  

Fudge Squares

 

Vintage recipes such as fudge squares sound intriguing however they are essentially chewy chocolate brownies, great to have on hand and easy to pack on the go. Definitely a moreish chocolate treat.

Fudge Squares (Chocolate Brownies)

-------------------------------------------------------------------------------------------

2 ounces dark chocolate,

1/2 cup ( 1 stick) butter

1 cup granulate white sugar

2 large eggs, beaten 

1/2 cup unbleached all purpose flour

1/2 cup chopped walnuts

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a shallow 8" x 13" x 1 inch pan. Line the bottom with baking parchment.

Melt the chocolate using a Bain Marie or double broiler or alternately melt chocolate in the microwave using a microwave safe bowl. 

Add the butter and mix well until blended with the melted chocolate, then stir in the sugar and mix. When well mixed, add the well-beaten eggs. 

Add the flour. Stir to a smooth batter, then add the walnuts.

Spread in a fairly thin layer in the prepared shallow pan. Bake in the preheated oven for 20 to 25 minutes. 

When removed from the oven, the mixture will appear to be soft and rather undercooked. Mark off in squares while warm. Let the squares stand in the pan until they harden as they cool. They will look and taste like chocolate fudge. 

Notes: I used 2 ounces of Baker's unsweetened dark chocolate squares

Blueberry Zucchini Cake

 

I know this combination may raise an eyebrow or two however this late summer recipe that is sweetly glazed, deliciously moist and packed with plump blueberries, tender zucchini and all the zestiness of one lemon is absolutely inviting and flavourful.    

Blueberry Zucchini Cake

--------------------------------------------------------------------------------------------------

2 cups shredded zucchini (1 medium zucchini) unpeeled and not packed

3 cups unbleached all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

zest and juice of 1 lemon

1 teaspoon vanilla extract

1 cup ( 2 sticks) unsalted butter, at room temperature

1 3/4 cups granulated white sugar

2 large eggs

2 cups fresh or frozen blueberries, plus extra

Glaze:

2 cups icing sugar

1/4 cup buttermilk

2 - 3 tablespoons lemon juice

In a medium bowl, whisk together the icing sugar, buttermilk and lemon juice until smooth. Spoon or drizzle over the cooled cake. Allow the glaze to set slightly then serve. Any leftover glaze may be store in an airtight container in the refrigerator.                       

          ------------------------------------------------------------------------------------

Shred the zucchini with skin using a large standing box grater. Transfer to a mesh strainer, allowing to sit and drain while preparing the batter. Do not press the zucchini to extract moisture as some added moisture is what makes this cake so moist. When measuring zucchini do no pack the shredded zucchini in the measuring cup. If shredded zucchini is lacking in moisture, some zucchinis do, and seems dry, increase the buttermilk to 2/3 cup.

Preheat the oven to 350ºF (180ºC). Lightly grease and flour a 13 x 9 inch baking pan. Line the bottom with baking parchment paper. Set aside.

In a bowl, whisk together the flour, baking powder, baking soda and salt. 

In a small bowl add the buttermilk, lemon zest, lemon juice and vanilla and stir to combine.

In a large mixing bowl and using a handheld mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Add 1/3 of the flour mixture to the butter and egg mixture and beat on medium speed until blended. Add half of the buttermilk and mix until combined. Repeat, alternating with half of the remaining flour and then all of the remaining buttermilk. Add the remaining flour and blend on medium speed until well combined. Add the zucchini and blend until combined. Scrape down the sides and bottom of bowl with a spatula, then blend again. The batter will be thick. Gently fold the blueberries into the batter. 

Pour or spoon the thick batter into the prepared baking tin, smooth the top using either a butter knife, a spoon or an offset spatula. Scatter extra blueberries over top and slightly press them into the batter. 

Bake, in the preheated oven, for 45 to 55 minutes or until the top is a lovely golden brown and a toothpick inserted into the centre comes out clean. Moist crumbs are okay. Cool completely in the pan on a wire rack. Then prepare the drizzle glaze and spoon over the cake.