Tag Archives: creme fraiche

Brown Butter Pumpkin Bread

Happy Thursday!

I’m back again today with another recipe of my own for putting all my pumpkins to use: Browned Butter Pumpkin Bread.

Brown Butter Pumpkin Bread | Oysters & Pearls

I think because I spent a couple weeks on somewhat of a cooking hiatus, I’ve had the itch to get back into the kitchen with a whole lot of enthusiasm lately.  I think that’s where the mental energy to attempt my own baking recipes came from, anyway.  Coming up with baking recipes is like, hard, dude.

I’m always inspired to do some baking when I get farm fresh eggs, too.

Farm Fresh Eggs | Oysters & Pearls

So bake, I did.  I mentioned on Tuesday that I did some baking this past Sunday.  Along with a round of Pumpkin Spice Cupcakes for Two, I baked this bread.

It all starts with melting butter in a skillet, taking it from this:

Melting Butter for Browned Butter | Oysters & Pearls

To this:

Browned Butter | Oysters & Pearls

To brown butter, cut it into tablespoons and melt it over medium heat.  It will foam up, then the foam will die down and you’ll start to see little browned bits in the bottom of the pan.  When it starts to smell really nutty, take it off the heat and pour it into another bowl to cool.  For this bread, stick it in the fridge until it’s cool and almost solid.  You can store browned butter in the fridge for a couple of weeks for use in any number of things.  It makes practically anything better.  I believe I’ve mentioned the epic Smitten Kitchen salted brown butter rice krispy treats before, haven’t I?

Anywho, you’ll be left with these little brown bits.  Some people strain them out, but I don’t.  That’s where all the flavor is.

Browned Butter Bits | Oysters & Pearls

Once the brown butter has cooled, you’re ready to get started.

Brown Butter Pumpkin Bread

ingredients

– 1/2 cup brown butter (1 stick)
– 1 cup light brown sugar (140 grams or 4.94 ounces)
– 2 large eggs (the fresher, the better)
– 1.5 cups all purpose flour (8.55 ounces)
– 1 teaspoon baking soda
– 1 teaspoons Kosher salt
– 1 cup pumpkin puree (9.8 ounces)
– 1/2 cup creme fraiche (4.95 ounces)
– 1 teaspoons vanilla
– 1 tablespoon pumpkin pie spice
– 1/2 cup toasted pecans (approximately 2.25 ounces)

instructions

Cream together cooled brown butter and sugar until smooth, then add eggs one at a time, mixing after each addition until combined.  In a separate bowl, whisk together the dry ingredients (flour, baking soda, salt).  Slowly add the dry mixture to the wet mixture, mixing well after each small addition.  Once combined, add the pumpkin puree, then the creme fraiche, then the toasted pecans.

The batter will be light and fluffy and a pale orange.  Pour it into a greased loaf pan and bake at 350 degrees Fahrenheit for one hour and 10 to 15 minutes.

To toast the pecans: pour the pecan pieces into a dry skillet and turn the heat to medium-low.  Shimmy the pan to move the nuts around occasionally, and as soon as they start to smell fragrant and delicious, take them off the heat and set aside.

Browned Butter Pumpkin Bread Batter | Oysters & Pearls

I baked mine for one hour and 10 minutes, and couldn’t find my cake tester, so I didn’t realize the bottom didn’t quite get as cooked and fluffy.  It was, however, quite delicious nonetheless.

Oh, and before I forget to link it: For how to make your own homemade creme fraiche, {click here}, and for how to make your own vanilla extract (it really is worth it), {click here}.

Fresh Pumpkin Bread | Oysters & Pearls

Browned Butter Pumpkin Bread Loaf | Oysters & Pearls

Cool on a wire wrack for a solid 10 or 20 minutes, then turn it out and let it finish cooling before slicing.

Brown Butter Pumpkin Bread Recipe | Oysters & Pearls

Browned Butter Pumpkin Bread Recipe | Oysters & Pearls

Nubian Goat Napkin and Browned Butter Pumpkin Bread | Oysters & Pearls

Slice of Browned Butter Pumpkin Bread | Oysters & Pearls

Gosh, I love my goat napkins!  And this cake stand we got as a gift from Wheat’s aunt and uncle.  I love it’s feet!  And all things wood.

And with that, I think that I promise that I’m done with cooking with pumpkin for a little while.  Or for the week, at least.

But because I can’t keep this picture a secret any longer, please look at how we caught Wallace sleeping on Sunday.

Wallace Sleeping | Oysters & Pearls

Wallace, Sleeping | Oysters & Pearls

I can’t make this stuff up!

I love him like this.  A little less so when he’s a brazen squirrel-killing machine.

But I think Wheat loves him more as the latter.

Until Next Time

Meatless Monday: Creme Fraiche Pasta

Top of the morning to ya!

Thank you to everyone who left such nice comments for me and for Marc on Friday’s post.  I really enjoyed writing it, and I’m so grateful to have a platform to share the things I eat, see, do and find with y’all.  Days like Friday make me so glad I started writing this blog way back in January! :)  I hope everyone who orders a cutting board from him absolutely loves it! (I know you will.)

Today I’m flashing back to last Monday and the meatless Monday meal that Wheat (at first begrudgingly) admitted was pretty dern delicious, even without any meat.

Creme Fraiche Pasta | Oysters & Pearls

This meal started out with a kitchen, garden, and pantry evaluation.

What do I have?  And how in the world can I make a meal of it?

Last weekend I had made an experimental batch of creme fraiche, which I was dying to use somehow.  We had a box of pasta, lemons, and fresh parsley growing in the herb garden.  Put it together, and it made a really tasty pasta dish!

As for the creme fraiche, you can either make it yourself like I did, buy it, or substitute sour cream, or even plain greek yogurt.  But it’s pretty cool making it yourself!

How to Make Homemade Creme Fraiche | Oysters & Pearls

Homemade Creme Fraiche Recipe

Mix two parts heavy cream with a little less than one part buttermilk in a jar.  Leave at room temperature partially covered for 24 or more hours.  I use a coffee filter and a jar band to keep the critters out.

After a day or two, give it a stir and refrigerate.  It will be thick and resemble sour cream, but it has a nutty flavor that is delicious!

Use it as a sauce for pasta or meats, add a dollop to fresh fruit, soups, or anything else.  Sweeten it a bit and use it to layer between and/or ice cakes, top pies… the possibilities are endless!

Freshly Grated Pecorino Romano Cheese for Creme Fraiche Pasta | Oysters & Pearls

Spicy Creme Fraiche Pasta Recipe

ingredients

for the gremolata

– 1 small bunch parsley (about 1/2 cup chopped)
– 1 garlic clove, finely chopped
– zest of one small lemon

for the pasta

– 1/2 pound (1/2 a box) of rotini pasta
– 1/2 cup creme fraiche
– 2 tablespoons-ish olive oil
– 1/2 cup or so grated parmesan reggiano
– a heaping half-teaspoon red pepper flakes
– juice of one lemon
– salt & pepper to taste

instructions

make the gremolata: In a small bowl, combine the parsley, garlic, and lemon zest with a spoon or spatula.

cook’s note: gremolata is an Italian condiment, usually served with ossobucco.  However, it’s delicious on lots of things (including this pasta), especially rich dishes.

Cook your pasta according to package directions, until al dente.  Meanwhile, in a large bowl, whisk the creme fraiche with the olive oil and lemon juice until combined, then add the parmesan, red pepper, and gremolata and mix until combined.  When the spaghetti is cooked, use a pasta grabber to transfer the pasta directly into the bowl of sauce.  Toss until the pasta is coated evenly, divide into serving portions and serve immediately.  Season to taste with salt and pepper.  optional: garnish with extra parmesan, a drizzle of EVOO, and/or a lemon wedge.

Fresh Parsley for Creme Fraiche Pasta | Oysters & Pearls

I was going to post this last week, but didn’t want to give away too many hints about my new cutting board before that post went live on Friday.  However, homegrown parsley on my tobacco slat cutting board is awfully pretty, I have to say.

Fresh Gremolata for Creme Fraiche Pasta | Oysters & Pearls

Gremolata is really pretty, too.  Gremolata whipped into butter on a steak would be divine!

Creme Fraiche Pasta for Meatless Monday | Oysters & Pearls

But it pairs perfectly with rich creme fraiche.  If you’re averse to spicy, you may want to reduce the amount of red pepper flakes, but we liked the kick.

Spicy Creme Fraiche Pasta | Oysters & Pearls

You can use whatever type pasta you prefer as well.  We just had rotini on hand, but I like rotini for this because the sauce per noodle ratio ends up a lot higher than your average spaghetti.

This pasta would be awesome with a grilled chicken breast, seared scallops, or fish on top.  Ya know, if it isn’t meatless Monday.

The plates weren’t garnished, but the table was, with some fall wildflowers and beauty berries from the farm.  Fall wildflowers are one of the many, many reasons this is my favorite time of year!

Fall Wildflowers & Beauty Berries | Oysters & Pearls

In other unsurprising news, Harold rolled in something YET AGAIN and had to get a bath YET AGAIN… and he hated it YET AGAIN.

Harold After His Bath | Oysters & Pearls

What a cruel, unjust world it is, huh Harold?

Until Next Time