Skip to main content

Pumpkin Pasties for #TheBookClubCookbookCC

Can you believe we're already at month five in #thebookclubcookbookCC, a year-long journey to explore - and cook from - The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp?!* It's been a great run so far. We are taking a brief hiatus for December, so you'll see us back in the new year.

Judy, Vicki, and their publisher, Tarcher-Penguin, have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous.

This month Erin at The Spiffy Cookie has selected Harry Potter and the Sorcerer's Stone by J.K. Rowling.** Click to read Erin's invitation: here.

The recipe Judy and Vicki shared for the cookbook selection is for Treacle Tart. Treacle, to Brits, refers to everything from sticky molasses to golden syrup and is an essential component of their beloved treacle tart. Encased in a buttery shortbread crust is a molten goo of golden syrup drowning bread crumbs and lemon zest.

On the Page...
As incredulous as this may sound: I have never read any of the Harry Potter books - not a single one. I tried several years ago and it just didn't grab me. I did, however, take one of my cousins to a midnight movie opening when she was staying with us, taking care of the boys while I taught summer school. Still, it didn't make me pick up a book. The books have just never appealed to me.

So, when Erin selected the book, I put out the call to local friends to see if I could borrow a copy of the book. Three friends offered and I drove out to get a copy of the book. I curled up on the couch with a cup of tea and my favorite quilt.

This time I made it all the way through, but I didn't love it and I doubt I'll pick up any of the subsequent books. It's just not that interesting to me. Am I alone in this? I think so. Sorry.

On the Plate...
Instead of the suggested treacle tart, I opted to make some pumpkin pasties inspired by the trolley cart on the way to Hogwarts. “What she did have were Bertie Bott's Every Flavor Beans, Drooble's Best Blowing Gum, Chocolate Frogs, Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen in his life.”

I used a quick olive oil crust that is fast and flaky. Perfect!

  • 3/4 C buttermilk
  • 3/4 C olive oil
  • 4 C white whole wheat flour
  • 2 1/2 t baking powder
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/4 t ground cardamom
  • 1 C pumpkin puree  (how to make pumpkin puree: version 1version 2)
  • 1/4 C organic dark brown sugar
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/4 t ground cardamom
  • 1/4 C raw pecan pieces
  • 3/4 C organic powdered sugar
  • 1 to 2 T milk
  • 1 to 2 t pure vanilla extract

Preheat oven to 350 degrees F.

In medium bowl, mix all the pastry ingredients and knead to make a soft dough. Let stand while preparing filling. Mix all of the filling ingredients and set aside. Split dough in half and roll out each to 1/2 inch thick circle. Use a metal cutter (I used a metal measuring cup) to cut the pasties. Lay them on a parchment-lined baking sheet.

Spoon the filling onto one of the circles, lay another circle on top.

Press the edges to seal tightly. And pinch together to make a design. Bake in a 350 degree oven for 45 minutes or until the crust is crisp and nicely browned.

While pasties bake, make the glaze. Whisk all the glaze ingredients together until smooth.

Once the pasties are baked, remove them to a wire rack and let cool or 10 to 15 minutes. Drizzle the pasties with the glaze and let harden for 10 minutes before serving.

This month Erin at The Spiffy Cookie, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Erin received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

**This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more, but if you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. Great inspiration Cam. I would have thought that your boys would enjoy the Harry Potter series and that you would have read them together. It is not everyone's cup of tea though. I am listening to it on tape and enjoying it that way.

    1. Yeah, my boys aren't much for fiction and fantasy books. They read almanacs and encyclopedias! Glad you're enjoying it.

  2. Aww bummer that you didn't like the book enough to read more! It's hard for me to imagine not liking them but I also started reading them as a kid when they first came out so I cannot say what my reaction would have been reading them for the first time as an adult. Either way I am still glad you gave it a chance and made something delicious!

    1. Maybe if I had read them as a child...sadly, it wasn't published till I was already out of college and living in Italy.

  3. Another great way to use pumpkin! Looks delicious!

  4. You are not alone in not getting into Harry Potter. I am another one who can't do it, and won't see the movies (I saw part of one and it was too creepy for me). And now that I've finally learned what treacle is, I'm glad you decided to make pasties - they sound excellent and not overly sweet. :-)


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa