I thought I would post a picture of a "Medallion" kitchen that I can practically smell the apple pie baking from to inspire everyone to start thinking, "is my kitchen ready for the holidays?"
See if you find yourself happy with your current kitchen layout..or if there is room to improve.
Designing great spaces for the everyday family is what we do!
Enjoy the picture and a great fall recipe too, below:
PUMPKIN BUTTER:
2-1/2 cups cooked pumpkin; homemade pureed or canned
3/4 cup sugar
1/4 cup apple cider
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
Combine all ingredients in a heavy 4-quart saucepan. (To make homemade pureed pumpkin, wash a medium sized sugar pumpkin and slice it, removing seeds, and pith, bake at 300 F skin-side up in a roasting pan filled with 1/4 cup water for 1 hour, or until tender. Remove, cool, peel and puree the meat.)
Stirring frequently to avoid burning, bring mixture to a boil over medium heat, then reduce heat and simmer until thick, 15-20 minutes. (Thickening time will be reduced if using canned pumpkin.)
Recipe yields about 2 cups of pumpkin butter; leftovers may be frozen in airtight container for up to six months.
(recipe from Traverse magazine Nov 2008)
Enjoy on some biscuits, toast or pancakes!
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