“I want a house with a crowded table, and a place by the fire for everyone. Let us take on the world while we're young and able, and bring us back together when the day is done.” These are lyrics from a song by The Highwomen, and when the later November wind invites children, friends and family to gather around tables big and small, there's great opportunity for everyone to shine, with shared cherished dishes and flavors while giving thanks.
November is one of those funny months that seems to hold its breath a bit. There’s a reluctant anticipation and inquiry each morning for midwesterners, after the blanket is pulled up higher and tighter, that asks if this is the day when the weather turns. Luckily and in perfect time, the local communities and villages have the antidote figured out. The approaching parade of holidays, and their festive decor, explode on front porches and store windows. The embers of bright orange and fiery reds make the transition into the grey blanket sky, whistling wind, and short daylight hours feel a little more tolerable, and one can almost feel the warmth from the holiday glow.
This collaboration, and balance of acceptance and gentle resistance, resembles the tried and true potluck. This practice of each person offering a dish that is meaningful, resonates with them in a meaningful way, or is simply within reach, began humbly in 16th century England. It was coined as such for unexpected guests to simply eat whatever they were lucky enough to find in the family pot. In the states, in the later 19th century, it gained popularity as a meal where everyone brings a prepared dish to share. During the great depression and World War 2, where uncertainly and unpredictable resources became the grey blanket of the country, potluck meals became an important way for communities to share what they individually had, and women would gather at community spaces to share food and rationed resources. People could gather, and together in gratitude, connect and be nourished by whatever was available. Today, this becomes a more laid back way to celebrate, and make a meal of many hands, and hearts, light work.
Wondering what to bring to a potluck? There are no rules here. Anything made with fresh, high quality ingredients, love, and maybe some warming comfort spices (the kind that relax the nervous system as soon as their scent is detected) will suffice as a welcome addition to a well-adorned and joyfully crowded table. This November’s recipe was inspired by, adapted, and crafted from a similar recipe in Love and Lemons. When this offering arrives at an event, it brings a warm and whimsical feel, especially when carried in a flowery and charming story book basket. Loved ones will feel lucky to share in this irresistible nibble.
Simon and Garfunkel Herbed Savory Muffins
This recipe makes 18 regular sized muffins
Ingredients:
3 cups cubed butternut or other sweet squash, roasted
⅓ cup avocado oil or melted butter
2 large eggs
1 cup milk, or unsweetened plant milk
¼ cup pure maple syrup
1T apple cider vinegar
½ cup crumbled white cheese (like feta, goat, or queso fresco)
2 sprigs green onion, chopped
1 cup dried cranberries
1 ¾ cup all purpose or gluten free flour
1 tsp baking powder
½ tsp baking salt
1 tsp sea salt
¼ tsp cinnamon
⅛ tsp nutmeg
Pinch black pepper
1 ½ T combo of fresh parsley, sage, rosemary and thyme chopped fine
Topping
1T fresh rosemary roughly chopped
¼ cup pumpkin seeds, roughly chopped
¼ cup of the cranberries
Some of the chopped green onion
Directions:
Preheat the oven to 425 degrees Fahrenheit.
1. Massage the cubed squash with some olive oil (don’t season), and roast on a baking sheet for 25 minutes. Remove and lower oven temperature to 350. Allow squash to cool.
2. Mash 2 ½ cups of the squash, reserving ½ cup to fold in at the end. Add the oil/butter, eggs, milk, maple syrup and vinegar, cheese and ¾ of the chopped scallion, and blend well with a whisk.
3. In another bowl, gently stir to combine the dry ingredients (flour, baking powder, baking salt, salt, cinnamon, nutmeg, pepper and herbs).
4. Add the dry ingredients to the wet and fold in reserved squash. Stir just enough to combine.
5. Line muffin tins with pretty pointy tulip muffin papers (these can be made at home too), lightly spray with cooking spray and fill each muffin cup ¾ of the way. Top each one with a blend of the rosemary, pumpkin seeds, cranberries and green onion. Bake muffins at 350 degrees for 22 minutes.
6. Check for doneness with a toothpick. If still sticky, bake a few minutes more. Remove and once cooled.
7. Gently and slowly arrange each one on a beautiful napkin in your favorite basket, and decorate the basket with pretty flowers or fresh herbs. Serve with high quality butter and you’ll have friends for life. The people you share them with will feel the love and gratitude in every bite.