Monthly Flavors for November – Cozy and Comfy
November means warm sweaters, cozy drinks, and comfy flavors to me. I wanted this month to feel a bit nostalgic, comforting, and generally autumnal without
November means warm sweaters, cozy drinks, and comfy flavors to me. I wanted this month to feel a bit nostalgic, comforting, and generally autumnal without being too obvious. This is a transitional month into winter, so I wanted to have these flavors bridge autumn and winter.
The painting this month is to make you think of all the beautiful fallen leaves! Though we don’t get enough of a temperature change to allow all the amazing displays autumn offers the East Coast and Pacific Northwest, this is just a little slice of autumnal glory.
Maple Ganache with Brazil Nut Praline
Starting off strong with maple, a wonderfully transitional flavor! I think we tend to associate it with fall here in California, but when I lived in Canada it was more wintery: maple snow candy is really getting started right about now. I wanted to pair it with a more unusual nut, and I love Brazil nuts! They are fatty like a walnut, smooth like a macadamia, but crunchier than either. Their buttery-ness pairs really well with the maple and chocolate too!
Rum Raisin Jam with Rum Milk Chocolate Ganache
What a perfect flavor combination! As an avid rum lover, I always soak my raisins in rum before baking. It is also my mom’s favorite ice cream flavor! The jam is light from lemon while retaining the bite of rum on the sweet golden raisins. The ganache is smooth and decadent on the tongue – just perfect for the cooler weather!
Chai Caramel
At my café, The French Door Café, we make a lovely chai in house with loads of whole spices. I then dehydrate the spices and grind them down to use in baked goods and caramels! I love how warming and comforting this caramel is. Lightly chewy, full of flavor, and a bit nostalgic, this is sure to be a favorite.
Bergamot and Pomegranate Dark Chocolate Ganache
Bergamot is an often forgotten citrus. It is mainly known in Earl Grey tea, but it is a really floral and light citrus. Paired with pomegranate in the ganache and as pomegranate molasses at the top of the chocolate, each bite is tart, sour, and sweet. So fun!
Fig Milk Chocolate Ganache with Caramelized Oat Crunch
To me, figs are more of a start of fall fruit but that’s not entirely true. The season is usually August-October, though around here trees often are still producing in November. To give them a more end of season vibe, I paired them with oat. The ganache is made with oat milk, and the caramelized oats are so fun and crunchy.
Molasses Ganache with Ginger Pâte de Fruit
Ginger and molasses are a match made in autumnal heaven. There are few things better than a hot cup of tea with a couple gingersnaps on a cold day! I wanted to highlight those lovely baking flavors in a new way though. The ganache is dark and a touch bitter while staying so smooth, and the ginger punches through really nicely.
November means warm sweaters, cozy drinks, and comfy flavors to me. I wanted this month to feel a bit nostalgic, comforting, and generally autumnal without