No cook crumble, full season flavor

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A delicious fruit crumble, fruit crisp if you prefer. Sweetness, fruits, flowers and crunchy cake. And this wonder is ready in 5 minutes. Heaven.

If you want other ideas in the same style :

bananas, chocolate, black sesame almond crisp
Spicy apple crumble

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It’s filled with deliciously crisp toki apple and juicy ultra-ripe kaki persimmons.

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My baker doesn’t like wasting. Well, he could give them for free, but maybe that’s not convenient. The price is very low. Yes, he sells crumbs. These are some sweet bread crumbs. That’s similar to crumbed digestive biscuits, in tastier.
So that’s ready, but I’m no so lazy. I did hard work :

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That took 30 seconds. In the mortar, I reduced to powder some toasted sesame seeds, added the crumbs and pounded slightly to level the big blocks, spiced with cinnamon and nutmeg.

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Cut the apple, cover with kaki flesh and then with crumbs.

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Add flower petals. Mini chrysanthemum.

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Yummy !

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Tarte croustillante au boudin blanc

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Ideal season for a sausage apple pie. Yes, really and that’s a delicious delicate and light dish.
Tarte croustillante au boudin blanc (crispy pie with “white pudding” sausage).

Let’s turn the wheel of 4 apples :
early fuji (早生ふじ- ほのか)
jonagold,
akibae,
toki

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Fallen apple leaves on Autumn pie leaves…

Let’s make a boudin blanc (white pudding sausage).

It’s flavored with :

DSC02008-001 awabitake (abalone mushroom)

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The sausage slices turned into flowers, painted gold (egg yolk).

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Baked.

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Bear beer pancakes, with 3 Autumn fruits

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A breakfast that feels the season. Grapes, apples and kabosu lime. This citrus from Kyushu has the size of a ping-pong ball and a woody fragrance. It is often served with fish or to make a ponzu sauce (citrus and soy).
You can see many types of citrus, lemons, lime, oranges on this blog. Japan has a huge variety and they are all different in flavor. That’s really great.

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I was given beer. It’s alcohol free beer that the police gives away as part of a campaign against… drunk walking. I mean they give that to people passing on foot in the street. I’m not a fan of beer, but I can tell that this one is not really good, very bitter. But it’s OK to cook. It gives a nice barley flavor to pancakes and lightens them.

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The batter made in the blender : beer of course, flour and whole wheat flour (half/half), a little coconut cream. I was out of regular sugar, so after pouring the batter in the pan I’ve sprinkled a little :

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The skin of these grapes is said to be not very good for health. I’ve peeled them.

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Sliced the apple. Tossed in juice of kabosu and garnished with cut peel of the citrus. Unlike the grapes and apples, the kabosu is not sweet and brings a pleasant balance of sourness.

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Made the eyes and nose of the bears with coconut cream and kabosu peel.

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New and fresh Japanese apples


Nature’s presents. Delicious Autumn fruits and other produce are overflowing. Well, they are natural to a point. You wouldn’t be impressed by wild apples that are randomly sweet, irregular and tiny like walnuts. The big juicy pretty fruits are the results of centuries of cultivations, grafts, crossings. Japan is very recent in the game as apple cultivation started seriously only from the 1920’s with a few imported trees. But they have really done great in the last decades, particularly for table apple (to eat raw, not cooking apples). These two have been created in the 1990’s.

This apple is 秋映 akibae (reflection of Autumn) from Nagano. The skin is incredibly dark red. It’s quite unusual and a bit pricey.

These are 黄王 kiou (yellow king). They are more common.

Maybe there are puns included in the names as kiou is homonym with “chess king” and akibae can mean phonetically “in direction of Akihabara”, the computer/electronic shop town inside Tokyo. So the red ones are people that play chess, and the yellow ones for nerds ?

Rye bread apple waffles

What’s better than a little waffle with your coffee ? This one is not exactly a Belgian waffle, but it’s yeast raised too. And it has apple in it.

That’s a combination of 2 leftovers :

Apples macerated in rum (from pastis).
And rye bread dough (from pain de campagne).

Let them rise.

Melt butter.

Sprinkle kurozato black sugar, nutmeg and cinnamon.

Cooked.

It’s bread inside. Crunchy around.

With bits of apple.

White garlic, green apple

Shiny ribbons of fruity olive oil.

That was a powerful ajo blanco.
classic grape version of this chilled soup (click here)

There was a lot of that in it. Maybe a bit too much. But after, you feel refreshed.

The first Santsugaru apples of the season. They look green but they are already very sweet.

Served directly from the mortar.

Soleil d’automne : la tarte au potiron

This Autumn sun is a pumpkin pie… but not a dessert. In France, the pumpkin is a vegetable mostly. In the North, I think there are only savory recipes. The pumpkin pies of my childhood were main dishes. Actually that was fast-food when I was a student. No, they weren’t selling them in burger places, but the tea rooms were a similarly priced alternative. I’d have a tarte au potiron and a tea or coffee for lunch. And a dessert, let’s be honest, I have never left a tea room without a sweet bit in the tummy. They’d make us a good deal including a little wedge of cake.

One layer of rice bran dough (see here). One layer of fried bacon bits and onion. One layer of cooked kabocha, egg, salt and a little coriander seed. Baked.

Devored…

Join a salad and you get a meal.

Young spinach and a mini apple. Just balsamico vinegar as a dressing.
That was great. I should make that more often.

click here for more pumpkin treats and tricks