Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
Dain Nysoe, general manager of Correctional Industries (left), and Lanny Adams, Correctional Unit Manager from the Department of Corrections (in truck), hand pumkins to Waitsburg Elementary School students who each received one grown by inmates at the Walla Walla State Penitentiary.
This morning the thermometer pushed 34 degrees. Burr! No wonder I felt a chill around my ankles! This is slow-food season, and today I am making a couple of family favorites: Black Bean Chili and Caramelized Acorn Squash Cake. At about 5 p.m., Wine Guy walked in the kitchen with a bottle of Sleight of Hand Winery's 2008 Magician Gewürztraminer, a blend of 85 percent Gewürztraminer and 15 percent Dry Riesling. Wine Guy jumps in to help with dinner, tossing together a wild greens salad with sliced apple, toasted walnuts and feta cheese crumbles.
Unable to wait until dinner, we open, sip and admire winemaker Trey Busch's uncanny ability to create an old-world Gewürztraminer. This bottle is macerated in ripe pear and tart apple with an unusual mossy, Single Malt Scotch tongue. While exhibiting big flavor, Trey's Gewürztraminer is surprisingly food friendly, meaning its personality will turn a bowl of fiery black chili into a cooing baby, earning Sleight of Hand 10 Barrels from Wine and Country Living! Here's the recipe for Caramelized Acorn Cake, wonderful with your next slow-food recipe. Remember, use a large platter to plate this cake or the scrumptious caramel will run onto the table.
Caramelized Acorn Squash Cake
Serves 4
2-acorn squash, peeled and rough cut 2x2 inches1-cup brown sugar3-cups white sugar½-cup butter, room temperature1-pint whipped cream1-box yellow cake mixMethod:
Preheat oven to 350 degrees. In a bowl, add squash and toss in brown sugar. Place sugared squash in the bottom of a cast iron skillet. In a small sauce pot, add white sugar, cream and butter and caramelize over medium-high heat, stirring often until browned and thickened. Pour caramelizedsugar over squash. Make cake mix according to directions,pour evenly over caramelized squash and bake until toothpick inserted comes out clean. Cool on wire rack for ten minutes before inverting cake onto a platter. Caramel will run onto plate.Hear Judith Speak! www.chefjudithhenderson.com
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