CUISINE SCENE

1 AM a complete sucker for
pumpkins. Always have been,
since the time I was a little
girl. I love picking them out
(second only to the great per-
fect-Christmas-tree-yearly-

Enioy a fall

carving, cook

fight), having them all over
‘the place, and I love to come
up my front stairs to see them
greeting me on our deck.

Tam an ace pumpkin-carver,
never mind rolling up my sleeves to
.pull alt those fibres and seeds out,
-and the big moment comes when I
can light a fat short candle inside and
put the top back on. What fun.

We drove through Salmon Ann
last month, on our way back from
Lake Louise. We stopped for some
DeMiltes com, to pet the goats and
cows and geese, and to load up the
car with squasties and the like.

The pumpkin patch was in full
glory — simply loaded with b.ight
orange beauties glistening in th: fall
sunshine. The patch was ringed on

. two long edges with rows of giant
sunflowers and late Nasturtiums
were blooming in vibrant colors.
What a gorgeous sight.

I knew that fali had arrived, as we
sipped the first cider and nibbled
com on the spot.

A bit of lore you might be inter-
ested in: Have you wondered where
our custom of carving Jack-o’-
lanterns originated? It is thanks to the
Irish, way back in the 1840s.

On All Haliows Eve, in Medieval
custom, it was Irish tradition to carve
lantetns from large beets and tumips
to impale on gateposts to ward off
evil spirits.

Children marched from house-
hold to household promising prayers
for the dead in exchange for baked
cakes, and they used the carved
lanterns to light their walkways.

‘Irish immigyvants came to the new
world, landing in North America,
only to discover our pumpkins,
which are much larger, and easier to
carve. They gave us their customs,
and the rest is history.

With Thanksgiving upon us this
weekend, what better way to get in
the mood than with some comforting
pumpkins dishes.

You ail have your favorite pump-
kin pie recipe (and if you're not in
the mood, Savary Island and Capers

NEWS photo Cindy Goodman

FIRST OF this season's gorgeous field pumpkins are in now at

Ca

rs in West Vancouver. These beauties are certified organ-

ic (great for cooking after the holidays) from the Frasar Valley.

both make terrific ones!), so i hope

that’s what you're having for dessert.

Mine will be Chef Paul

Prudhomune’s Pecan Pumpkin Pie.
Happy Thanksgiving.

PUMPKIN-RAISIN MUFFINS
If you are like me, you cannot
resist one of Caper’s wonderful
pumpkin muffins. Here is their
famous recipe, from their own To
Love and Feed People Cookbook.
Makes 12 giant or 2 dozen regular-
sized muffins,
3% c. (875 mL) unbleached flour
2 tsp. (10 mL) baking soda
x tsp. (7 mi) baking powder
KK tsp. (7 mL) salt
1 tsp. (5 mL) cinnamon
4 tsp. (2 mL) cloves
X tsp. (1 mL) nutmeg
i tsp. (5 mL) ginger
1c. (250 mL) butiermilk
% c. (150 mL) canola or sunflower
oil

4 large eggs :
2 c. (500 mL) cooked pumpkin

(canned or home purée)

14 c. (375 mL) honey

%e. (50 mL) unsulfured molasses
hc. (256 mL) seediess raisins
Icing sugar (optional)

Preheat oven to 375°F (190°C).
Grease muffin tins or line with muf-
fin paper-liners. Set pans aside.

In a large mixing bowl, whisk
together the flour, baking soda, bak-
ing powder, salt and spices. In anoth-
er bowl, combine ihe buttermilk, oil,
eggs, pumpkin, honey and molasses.
Add to the dry ingredients. Mix only
briefly, to incorporate fully and even-
ly. Add raisins, and stir until evenly
distributed.

Fill muffin tins % full. Bake for
approximately 35-40 minutes (may
be less for regular-sized muffins).
Remove from oven and cool. When
muffins are cooled, tops may be
dusted with a sifting of icing sugar.

; ae a /
| Homemade =
$695

Pumpkin
or
onder today:

Pecan Pie

Kelly y Johnson Pies:
Apple * Rhubarb « Pear « Peach ® Mixed Fruit
cookies and tarts from %5°°
The New England Pie Co.
_Lonsdaie Quay Market 987-1663 |

$9795

Corner of Edgemont‘Blvd. & Queens ~ 983- 9330

Wo reserva the right to limit quantities, Prices in effect Wad. Oct.6, to Tues. Oct.11, 1094

The Ti:rht Store

features excellent

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With any purchase.
Limit one per visit.

OFFER EXPIRES Oct. 31/94

venica

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There’s an aging second fridge chomping up energy
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do with the old one. in either case, B.C.Hydro

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