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Fall Continued from Page 11
1½ 1
½ ¼
1 1
Seeds from a pumpkin
1-2 tablespoons canola oil
1-2 teaspoons of your favorite
spice blend: Jane’s Krazy
Mixed-Up Salt, Lawry’s
Seasoned Salt,
Tony Chachere’s, Montreal
steak seasoning, chili
powder, curry powder, etc.

Heat your oven to 350 degrees.

Rinse the pumpkin seeds thoroughly to remove all pulp.

Spread the seeds on a rimmed baking sheet.

Toss the seeds with oil and seasonings to coat all evenly.

Roast for around 30 minutes, stirring occasionally so the seeds
brown evenly.

When done, the seeds should be browned and crisp. Serve
when they are cool enough to eat.

PUMPKIN BREAD
This is great for breakfast, with a cup of tea in the afternoon or, if
you ask my son, topped with vanilla ice cream for dessert. I also
like it lightly toasted and spread with cream cheese. Note: If your
spice rack does not contain all of the spices called for below, you
can eliminate any or all — or substitute a teaspoon of the all-
encompassing pumpkin pie spice for the list below.

PAIR UP
WITH COMICE PEARS
NOVEMBER 10, 2016
LINDA MOREL | JE FOOD COLUMNIST
WHICH PEARS TASTE BEST?
The Comice variety wins hands down. Their flesh is
silky and creamy, distinguishing them from Boscs,
Bartletts and Anjous, which, at times, are starchy. Better
still, Comice pears are at their juiciest and most sweet
during November and December.

cups flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup sugar
stick butter or margarine,
softened 1 15-ounce can pumpkin
2 eggs
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ground ginger
1 teaspoon vanilla
Heat your oven to 350 degrees. Grease and flour a 9-by-5-inch
loaf pan.

Mix the flour, baking powder, baking soda and salt in a
medium bowl.

Mix the remaining ingredients in a large bowl. When thor-
oughly blended, add the flour mixture and stir until uniform.

Pour the mixture into a prepared pan and bake for 55 to
60 minutes until done. Cool, remove it from the pan and
serve as desired. This keeps several days, but it probably won’t
last that long.

Makes 1 Loaf l
With a nod to its French origins, the word “Comice” is
pronounced “kuh-mees.” Of course the French would give the world
the perfect pear, one that is sassy yet elegant.

Since they are large, round and short-necked, and exude a
lovely green skin with a pink blush, Comice pears should be the
belles of the produce aisle. But they bruise easily, discouraging
many Americans from buying them. This is a big mistake. You
can’t judge a pear by a couple of scars. Once you take a bite into
their gushing nectar, you won’t settle for mealy texture again.

More than apples, which are an early fall Rosh Hashanah fling,
pears are the essence of deep autumn. Serve them for dessert or
late in the afternoon with fine quality cheddar and an aged port.

These versatile pears are delicious in pastries as well as in savory
foods, and are equally good in salads or pies. Recipes made with
Comice pears belong on every Thanksgiving table.

AUTUMN KALE AND PEAR SALAD | PAREVE
¾ cup walnut halves
1 5-ounce package baby kale
3 carrots
3 Comice pears
½ cup dried cranberries
Kosher salt to taste
Olive oil for drizzling
Balsamic vinegar for drizzling
Teacup: Mr_POKPAK; kale: 58shadows; pears: tpzijl/iStock/Thinkstock.com; seeds and bread : Keri White
12 MAY 4, 2017
IN GOOD TASTE
JEWISHEXPONENT.COM