Monthly pick, October in a pumpkin

That was a quiet month of October, with a come back of Autumn fruits (nashi pear, ringo apple, kaki persimmon, akebi, green yuzu lime…) and veggies (potato, sweet potato, oya-imo taro, , kuromame black beans, togarashi peppers…)
You can browse photos :

To see most menus last month (click)
To see mostly desserts
To see only vegan meals

Everything pumpkin was a hit, photo kabocha menu

Bread ::: Velouté of kabocha
erissery ::: risotto
okowa in kabocha ::: kabocha kibbeh
kabocha salad ::: kabocha pizza
tofu kabocha cake ::: samosa
tarte au potiron 1 :: tarte au potiron 2 :: tarte au potiron 3

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And I made a few culinary trips :

To Brazil

++ Pão de queijo

To South-East-Asia

To Sweden

To France’s countryside :

I experimented a few pretty desserts :

apple pastis

pon de rin and millefeuilles

Pon de rin, donut like a ring of pearls, baked version

A ring of ball cakes, sweetened with kurozato black sugar.

The fast-food Mr Donut sells those pon de rin. The mean is “pon” like pao de queijo, shaped in ring… and donutifried, of course.

The dough was nearly the same as :

pao de queijo (click here)

But I used 1/3 of cheese and added kurozato (black sugar).

I formed the rings on baking paper. Painted oil all around. Baked 20 minutes. Passing oil 2 or 3 times during that time.

With confectioner’s sugar and cinnamon.