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Taste of all Seasons - Shop for all Reasons

2024 Taste Of All Seasons

Apple Bliss Elixer

Apple Bliss Elixer

Passion Fruit Curd Tart

Passion Fruit Curd Tart

Sunset Apricot Cobbler With Vanilla Silk Sauce

Sunset Apricot Cobbler With Vanilla Silk Sauce

Pumpkin Bourbon Smash

Pumpkin Bourbon Smash

Flourless Chocolate Cake with Pistachio Praline

Flourless Chocolate Cake with Pistachio Praline

Hot French Toast Cappuccino at Café Bastille Fort Lauderdale

Hot French Toast Cappuccino at Café Bastille Fort Lauderdale

Chef Adrianne's Whipped Pumpkin Spice Bisque

Chef Adrianne’s Whipped Pumpkin Spice Bisque

Swan - Refined Rustic Cuisine and Dynamic Communal Plates

Swan – Refined Rustic Cuisine and Dynamic Communal Plates

Little Hen - Dreamy ambience, Homely accents, Luxe details

Little Hen – Dreamy ambience, Homely accents, Luxe details

Four Seasons Orlando's Vanilla Panna Cotta, Pistachio Baklava and Plant City Strawberry Confit

Four Seasons Orlando’s Vanilla Panna Cotta, Pistachio Baklava and Plant City Strawberry Confit

Uchi's Jasmine Cream Dessert

Uchi’s Jasmine Cream Dessert

Grateful Palate’s Eggnog Tres Leches Cake

Grateful Palate’s Eggnog Tres Leches Cake

Amar Bakery’s Pistachio Crème Brulee

Amar Bakery’s Pistachio Crème Brulee

Photo by Kate Eagleton

Prosecco Café’s Lemon Curd Meringue Tart

Squash Pie Filling Ingredients: 1. 4 cups roasted butternut squash (weight is final roasted weight) 2. ¼ cup evaporated cane sugar 3. ¼ cup brown sugar 4. 1 tsp. Kosher salt 5. 1 tsp. ground ginger 6. ½ tsp ground allspice 7. 1 tbsp. ground cinnamon 8. ½ tsp. ground nutmeg 9. 1 ¾ cup coconut cream 10. ⅓ cup cornstarch 11. 2 tbsp. brandy Method: 1. Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, roast in a 325° oven for 45 to 60 minutes, until squash is tender. Remove skin. This is now the usable product weight. 2. Combine all ingredients in a large plastic container. 3. With an immersion blender, blend until completely smooth. 4. Pour mixture into a pre-set pie shell. 5. Bake at 325°F, low fan, for 22 minutes. Rotate the pan and continue to bake for 22 more minutes. 6. Bake pie until it reaches 175°F internal temperature. Let cool at room temperature for 1 hour. Squash Pie Graham Pie Dough Ingredients: 1. ¾ cup gluten-free flour (Bob's Red Mill) 2. ½ cup buckwheat flour 3. ½ tsp. baking soda 4. 2 tsp. ground cinnamon 5. 1 pinch Kosher salt 6. ½ cup evaporated cane sugar 7. 3 tbsp. coconut oil (melted) 8. ¼ cup water 9. 1 tsp. vanilla bean paste Method: 1. Combine oat flour, buckwheat flour, baking soda, cinnamon, salt and sugar, mix well. 2. Add coconut oil, water and vanilla paste. Mix until dough starts to come together. 3. Scrape sides of bowl and continue mixing until dough is smooth and consistent. 4. Roll between 2 sheets of parchment paper until it’s slightly bigger than pie mold. 5. Dust rolling pin with gluten free flour before using to pick up and transfer to pie mold. 6. Lightly brush mold with oil. 7. Press dough into pie mold evenly, then dock dough with a fork. 8. Chill dough for at least 30 minutes before baking. This story is from the Fall 2021 issue. Read the magazine here.

True Food Kitchen’s Butternut Squash Pie

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