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Wednesday Food: Empanadas and Hard Cider

Looking for distractions at Borders the other day, I leafed through the weighty Veganomicon.  The book, from the folks at Post Punk Kitchen, boasts 250 animal-product-free recipes, that focus more on using seasonal fruits and vegetables than recreating meat dishes with soy.

With a bottle of J.K. Scrumpy’s Hard Cider chilling at home, I looked for a recipe that would moderate, not accentuate, the sweetness and spice of the cider.  The solution came in squash and black bean empanadas.  Riding the confidence of last week’s pasta, I boldly rolled dough, roasted squash, seasoned filling, assembled pouches, and baked.  The process was lengthy and exhausting, wrapping up close to midnight.  First the squash wouldn’t cook through, then the kitchen became too hot and made the dough unworkable.  But in the end the golden, savory-sweet pockets delivered in every conceivable way, justifying the (3+?) hours it took to prepare them.

The filling base is onion, jalapeño, acorn squash, and black beans– lightly spiced with coriander and cumin and sweetened with maple syrup.  In the future I’ll reduce the sugar in the pastry by half and lower the oven heat to prevent burning– but then I have a wonky oven.  And while I don’t have the patience to transcribe the lengthy recipe, this person did.

This dish is Buenos Aires meets Vermont, and well suited for a glass of hard cider on an October night.  If the other 249 recipes aspire to be half as good, you’ll find you don’t even miss your daily wedge of cheese.


October 13, 2010 - Posted by | Wednesday Food

1 Comment

  1. That sounds like the perfect fall dinner!! You should check out Terry Hope Romero’s (half of the PPK)”Viva Vegan!” There are some great empanada and tamale recipes in there!!

    Comment by Sarah | October 15, 2010

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