Pomegranates, along with quinces, are one of my favorite things about fall. Growing up, my grandmother had a few pomegranate trees (really more like large shrubs) bordering her patch of dust in the Central Valley of California. And my sister also had some at her previous house. Alas, all have moved on and I no longer have access to the trees, and it’s too cold and damp in northern Oregon to grow them.
Here’s a nice quick salad for fall that I made recently. I really hate slimy, mayo-based carrot-raisin salads, so this is nothing like that. Instead you taste pure sweet carrots and pomegranates.
This would be great for Thanksgiving, or–with the pomegranate swapped out with raisins or currants–fun for Halloween dinner.
Carrot Pomegranate Salad
Mix all of the following together in a bowl:
2 carrots grated (I like the large setting on my box grater)
1/2 pomegranate, seeds separated out
1 tsp aged white wine vinegar
1-2 tsp honey (to taste)
pinch of salt (optional, can be interesting, especially if you have a coarse salt on hand like gros sel)
Yummy and pretty.
Several years ago, my dad got into roasting his own pumpkins and convinced me that canned pumpkin was a poor imposter of the real stuff. Personally, I think it’s just a heck of a lot easier to peel open a can and go, but now that I’m SCD All The Time, I take the long road. It really does taste better than canned, I’ll give my dad that. It’s way more dense and the flavor is more complex.
Be warned that this is very rich. Hog that I so proudly am, even I can only handle a slice at a time. Plus, I serve it with whipped French cream. I made this for Halloween, but it would also work well for Thanksgiving, of course.
Crustless SCD Pumpkin Pie
2 c roasted and pureed pumpkin (to do this, peel, de-seed, and 1-inch-cube a pie pumpkin, roasting the pieces in the oven at 350F for an hour or two until very soft, then puree in your food processor)
1/2 c French cream (probably dripped SCD yogurt would also work)
1/2 c honey
1 T coconut flour
1 tsp cinnamon
1/2 tsp dried ground ginger
1/2 tsp ground nutmeg
1/4 tsp kosher salt
- Preheat oven to 350F.
- Butter a 9″ glass pie dish.
- Mix the wet ingredients together in a bowl.
- Sift the dry ingredients into another bowl.
- Mix the dry ingredients into the wets bowl using a whisk, and then pour it all into the baking dish.
- Bake for 55 minutes, watching near the end to make sure the sides aren’t browning too much. If so, cover them with foil.
- Serve with French cream whipped with a little honey.
Here it is just coming out of the oven:
And here it is served with whipped French cream:
This post is dedicated to my cousin, LG, who is laid up, sicker than a, ahem, dog. May the Pickle-force be with you, L.
Knock-knock! Don’t you wish you were trick-or-treating at my house? Here’s who’s answering the door this year:
The Pickle Pooh!
Here it is, folks, what you’ve all been waiting for:
Two, four, six, eight, who does Pickle really hate?! Mommy! Mommy! Mommy!
And he’s been wearing this the past week as his more low-key Halloween gear. (He’ll be answering the door as a cheerleader, of course).
Pickle the Pirate, argh!!!
Please, please, take me away from these people.
- “Happy Halloween!” –Pickle
More dog torture:
- Please…help me.
And for those of you looking for a last-minute Halloween treat, this pumpkin fudge is quite easy and surprisingly tasty. Here it is in the pan on its way to work with me:
- Mmmm, pumpkiny!
Happy Halloween to all!