Eating with the Seasons: DECEMBER Round-up!

This has been a very busy six weeks. I’m looking forward to slowing down a little, taking long restorative walks and spending some quiet time with friends and family. I’m not sure how much time I’ll have for blogging, but I’ll be reading your blogs.

Here is the round-up for Eating with the Seasons: DECEMBER! We have some very interesting entries here, with a Christmassy twist to match the season. Enjoy!


Northern Hemisphere







Corsican Caramelised Apple Tart ~ Lisa at Lisa’s Kitchen (London, Ontario, Canada)

I adore the combination of apples and caramel. Look at this lusciousness! And check this description: “Custard-like, coated in caramel and gooey with apples and their juice.” Leaves me speechless, and with a huge craving for some of this gorgeous tart!



French Apple Tart ~ Priya from Priya’s Easy N Tasty Recipes (Paris, France)

After the Corsican, here comes a French apple tart! Check out Priya’s simple and delicious version!




Spiced Cranberry Raisin Bundt Cake ~ Soma at eCurry (Texas, USA)

I’m very impressed by this moist and spiced cranberry and raisin bundt cake. What a great addition to the festive table!



Cranberry Pistachio Biscotti ~ JZ at Tasty Treats (USA)

Here comes another cranberry treat from the USA!  Who can resist fresh home-baked goods on a cold wintry day, asks JZ. These biscotti are best enjoyed with a warm cup of tea or coffee, and make a wonderful Christmas treat for the ones you love.


Pear (and chestnuts!)


Pear and chestnut crumb cakes ~ Suganya at Tasty Palettes (USA)

Suganya is a big fan of chestnuts, and cooks them regularly. ‘The cakes were very moist and mildly sweet, thanks to the pear and chestnuts’, she says. ‘They also freeze well, making them a perfect snack, any time of the day.’



Pear and Fig Whole Wheat Pancakes ~ Lisa at Lisa’s Kitchen (London, Ontario, Canada)

I love Lisa’s savoury dishes, but she is starting to wow me with her sweets, too.  These pancakes with dried figs and fresh pears are elegant and impressive, and yet really simple to make. The filling is enhanced with a little cinnamon, cloves and orange zest, which I think is a great touch. 





Brussels Sprouts


American Brussels Sprouts with Cream and Nutmeg ~ Catherine at Wheatless Bay (UK)

   Brussels sprouts is one of those vegetables that really does get a lot of bad press, especially around Christmas. But does it really deserve it? Doused in cream, with a sprinkling of nutmeg, they do sound tempting even to a declared Brussels sprouts avoider like myself. So, if you’re planning to inflict the obligatory sprouts on your not-unsuspecting family members this Christmas, why not try Catherine’s recipe for Brussels sprouts with cream and nutmeg?  must admit I do like the sound of this dish, not because of the cream, but because I think this flavour combination really does work.    




Carrot and leek soup ~ Priya at Priya’s Easy N Tasty Recipes (Paris, France)

This simple and healthy soup will warm you up on any cold day.  It looks lovely and creamy, and it’s gently spiced with cinnamon, nutmeg and cumin.



Creamy carrot soup with rose harissa ~ Maninas at Maninas: Food Matters (UK)

I’ve made us a carrot soup this month, too, featuring my farmers’ market finds (carrots only from the above picture). The basic carrot soup recipes comes from the 1977 edition of ‘Mousewood Cookbook’ via Slashfood. I increased the amount of spices, and added the rose harissa and the cheese. Also, I used a mixture of butter and olive oil to cook the onions, because I really like the flavour of this combination. But it’s the harissa that’s the star of the show. It really does transfer the soup to another dimension and gives it soul! Gutsy, interesting, inviting soul. It makes it hot, garlicky, moreish. Rather funky for a carrot soup! I loved it!



Kabocha Squash


Kabocha no nimono ~ Greg at Sippity Sup (California, USA)

Nimono is a cooking style that refers to “the quiet, gentle simmering of food in a flavorful broth.” Kabocha squash lends itself to it beautifully. This is comfort food the Japanese way. Many thanks to Greg for introducing me to it!


Southern Hemisphere






Apple and Blackberry Jam ~ Cathy X at aficionado (Sydney, Australia)

We learn something very interesting from Cathy. Did you know that blackberries are not berries at all?  ‘They are, in fact, an aggregate fruit – a bunch of tiny fruits fused together at the base, unlike real berries including surprisingly, citrus, cucumber and papaya,’ says Cathy. Also, she tells us that using frozen blackberries will cause less streak and make baked goods taste fresher and lighter!





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