Harvest Truffles. Photo courtesy Recchiuti Confections.

But the chocolate connoisseur deserves something better, and we’ve found it in these delicious Harvest Truffles from Recchiuti Confections of San Francisco, which we received as a gift.

Each bite of these beautifully flavored bonbons is a bite of heaven. The medley of three new flavors inspired by autumn includes:

• Cinnamon Malt Truffle, made with cassia cinnamon and barley malt
• Mandarin Truffle, infused with mandarin orange oil
• Cranberry Pomegranate Strata, with layered pomegranate and cranberry gelée atop chocolate ganache (strata means layer)

A nine-piece gift box, three of each flavor, is $26.00. It was all we could do to save some pieces for Day 2.

Get yours at Recchiuti.com. They are a lovely gift for any lover of fine chocolate.

It’s easy to get confused when terms like bonbon, praline and truffle are used interchangeably to describe filled chocolates—and all three terms have alternative meanings as well.

The differences, describing filled or enrobed individual chocolate pieces, are country-based:

• Assorted Filled Chocolates, the English term.
• Bonbons, a French word describing a variety of confections including hard candy, chocolates, chocolate-covered confections, taffy and more.
• Pralines, a word that was originated in Belgium by Jean Neuhaus to describe his molded filled chocolates (but also refers to caramelized nuts in France).
• Truffle, a word that originated in France to describe balls of chocolate ganache, because they resembled the mushroom cousin, truffles.

Thus, when chocolatiers immigrated to the U.S., they might be selling pralines, truffles, bonbons or assorted chocolates, depending on their nationality. And, although the name of what they sold differed, the product might be the same.

In the interest of clarity, it would be ideal to stick with “bonbons” or “filled chocolates” for the filled chocolates, use “pralines” for caramelized nuts and nut patties, and reserve the term “truffles” for the balls of ganache.

But given all the imported candy, we can’t escape our chocolate Tower of Babel. If you receive a box of candy from Germany or Switzerland labeled “pralines,” for example, will it be filled chocolates or caramelized nuts? You may be surprised!

Here’s a detailed explanation.
  

The “dressing” consists of sausages and other salted meats and, typically, potatoes. It’s stick-to-your-ribs goodness on a chilly day. You know it’s autumn when the dish appears on restaurant menus (call your local French restaurant to check). If you don’t have time or inclination to make your own, it’s available throughout France microwavable packages and canned form.

Sauerkraut originated in German and Eastern Europe, the but the French annexation of Alsace and Lorraine added it to the repertoire of French chefs. It has since become popular throughout France.

Like cassoulet and pot au feu, it’s an inexpensive, everyday dish. Any combination of hot sauerkraut, meat and potatoes works, but traditional recipes utilize:

• Three types of sausage, such as Frankfurt sausages, Strasbourg sausages and Montbéliard sausages (use whatever sausages you like—we used boudin blanc, knockwurst and smoked sausage).

Pork chop, back bacon, potatoes plus a bonus of baby carrots on a bed of sauerkraut. Photo courtesy TourDeFranceNYC.com.

• Fatty, inexpensive or salted cuts of pork: back bacon, ham hocks or shank, pork knuckles and shoulders, salt pork.
• Boiled potatoes (toss them with fresh parsley).
• Seasonings: bay leaf, black peppercorns, cloves, garlic.
• Sauerkraut, simmered in Riesling and juniper berries (we added some caraway seed, a personal favorite with sauerkraut).
• Optional: chopped onion, sliced apples.
• Mustard: we served three options, Dijon, grainy and horseradish mustards.

 
Plain shredded cabbage can be added along with the sauerkraut to produce a less tangy, less acidic version. Hungarian recipes include stuffed cabbage leaves in addition to the other ingredients.

Individually plated, with sliced potatoes. Photo © Quentin Bacon | Food & Wine. Here’s the recipe.

• Champagne instead of Riesling
• Foie gras, goose, wild game
• Fish
• Duck choucroute garni, replacing the pork products with duck confit leg, duck sausage and duck breast.
• A newer riff, seafood sausage choucroute is a meat-free option that includes seafood sausage, scallops, shrimp and flaky white fish on a bed of braised cabbage (not sauerkraut) with lobster sauce.

While it takes a bit of time to prepare, the steps to a delicious choucroute garnie are easy:

1. SIMMER sauerkraut with Riesling and juniper berries. Riesling has a very distinctive flavor, but if you don’t want to buy a bottle and drink the rest with dinner, use another dry white wine. We like to snip fresh parsley, sage or thyme into the cooked sauerkraut before plating.

2. COOK your favorite cuts of pork: pork belly, pork chops, sausages, whatever. Boil the potatoes.

3. PLACE the sauerkraut on a serving plate and top with the meat and potatoes. Uncork a bottle of Rieling. Voilà.

Choucroute garnie can be served individually plated or family style, on a large platter.

Here’s a complete recipe from Jacques Pépin for Food & WIne magazine.

How is this custard different from flan and other custards? Check out the different types of custard in our delectable Custard Glossary.
 
 
RECIPE #1: PUMPKIN CUSTARD WITH MAPLE PECAN CRUNCH

Ingredients For 8 Servings

[1] Pumpkin custard topped with maple pecan crunch (photo © Nielsen-Massey).

Preparation

1. PREHEAT oven to 325°F. Place 8 six-ounce ramekins onto a rimmed sheet pan or a roasting pan; set aside.

2. COMBINE the half-and-half and liqueur in a small saucepan over medium-low heat. Heat and stir, just until the mixture is warmed. Remove from the heat.

3. COMBINE the eggs, sugar, vanilla extract, cinnamon, nutmeg, cloves and salt in a large bowl. Whisk thoroughly until well combined. Add the pumpkin and whisk until it is incorporated. Slowly pour the heated half-and-half mixture into the pumpkin mixture; whisk continuously until combined.

4. POUR the custard mixture into ramekins. Place in the oven; then carefully pour warm water into the sheet pan, so custards are surrounded and the water depth is about ¾-inch high (this technique is known as a bain-marie). Bake until done, about 40-45 minutes. Remove ramekins from pan, cool completely on wire rack and place in the refrigerator to chill. You can serve the custard chilled or at room temperature.

Ingredients

 
Preparation

1. LINE a rimmed baking sheet with parchment paper; set aside.

2. COMBINE syrup, vanilla and cayenne pepper in a small bow. Whisk to combine; set aside.

3. LIGHTLY COAT a large skillet with cooking spray; place over medium heat. Add the nuts to skillet and toast until golden brown, about 2 to 3 minutes, stirring occasionally.

4. CAREFULLY POUR the syrup mixture over the nuts. Cook and stir until the nuts are coated; then remove from heat. Place the nut mixture evenly onto the prepared baking sheet and cool.

5. TO SERVE: Top the cooled custards with Maple Pecan Crunch. Finish with a pinch of coarse salt.

Store any unused Maple Pecan Crunch in an airtight container. You can use it to top anything from baked sweet potatoes to green salad to vegetables to ice cream.
 
 
EVERYTHING YOU NEED TO KNOW ABOUT VANILLA

Did you know that vanilla beans are the fruit of a species of orchid? Of the 110 species in the orchid family, the vanilla orchard is the only one used for food.

While the fruit is called a vanilla “bean,” it has no close relationship to the actual bean family. After the plant flowers, the fruit pod ripens gradually for 8 to 9 months, eventually turning black-brown in color and giving off a strong aroma. Both the exterior of the and the seeds inside are used to create vanilla flavoring.

Check out the history of vanilla, types of vanilla products (including vanilla paste and different terroirs of vanilla extracts and vanilla beans), how to buy vanilla, and our reviews of the best vanilla extracts and vanilla beans.

Start here.

Very delicious! You can enjoy them plain, with a savory or sweet dip, or as “fall nachos.”

• Harvest Pumpkin tortilla chips are as good as eating a cookie. Deftly spiced with cinnamon, clove, allspice and nutmeg (and a touch of cane sugar), stone ground corn is mixed with pumpkin, spices, sea salt.
• Sweet Potato tortilla chips, which are made with a touch of sugar, can be served with fruit salsa, raspberry jam or apple butter; served with ginger snap dip, or instead of cookies with vanilla ice cream.

The all natural line is certified gluten free, certified vegan and OU kosher. The snack contains 19 grams of whole grains per serving. (The USDA recommends 48 grams of whole grains daily.)
 
RECIPE #1: GINGERSNAP DIP

This recipe, adapted from Taste Of Home, makes a “dessert dip.” For a less sweet dip, cut the sugar in half or eliminate it entirely.

Sweet Potato and Harvest Pumpkin tortilla chips from Food Should Taste Good. Photo by Hannah Kaminsky | THE NIBBLE.

• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners’ sugar
• 2 teaspoons pumpkin pie spice*
• 1 carton (8 ounces) plain Greek yogurt
• 1 package (16 ounces) gingersnaps

 
 
*You can combine equal amounts of allspice, cinnamon, clove and nutmeg or adapt the spices and proportions to your preferences.>
 
Preparation

1. BEAT the cream cheese, confectioners’ sugar and pumpkin pie spice in a small bowl until fluffy. Beat in the yogurt.

2. REFRIGERATE until ready to serve.

Biscoff Spread looks like peanut butter but smells like gingerbread and is nut-free. It is made from spice cookies, called spéculoos cookies in Belgium, where they are the national cookie—a variation of gingerbread. (The cookies are called Belgian spice cookies in the U.S.)

The name Biscoff is a combination of “biscuits and coffee,” a nod to enjoying the cookies with your cup of java. The spread, a NIBBLE Top Pick Of The Week, was the winner of a recipe competition in Belgium that was held by the largest producer of the cookies. The winning concept: Grind the cookies into a “cookie spread” that can be enjoyed an alternative to Nutella or peanut butter.

Biscoff Spread is available at supermarkets nationwide and onlineonline; Trader Joe’s sells a private label version called Cookie Spread. In Europe, the generic version is called spéculoos spread.

This recipe, which was originally developed for dipping fruit and cookies, is equally delicious with pumpkin and sweet potato tortilla chips.

• 1/4 cup Biscoff Spread
• 1 container plain lowfat yogurt (6 ounces or 3/4 cup)†
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Plus

 
Optional Fruit To Serve Alongside The Chips

• 1 red apple, washed and cored, cut into 1/4-inch thick slices
• 1 small banana, peeled, cut into 1-inch slices
• 1 cup whole or halved strawberries, washed and dried
• 1 ripe pear, washed, dried and cut into 1/4-inch thick slices, or other favorite dipping fruit

 
†Or, use lowfat vanilla yogurt and omit the vanilla extract.
 
Preparation

1. WHISK together the Biscoff Spread and yogurt until smooth.

2. WHISK in vanilla and cinnamon. Place in small serving bowl. Serve with chips and optional fruit.
  

This seasonal brew is so well liked that in the month of October, it rivals the popularity of India Pale Ale (IPA), the top-selling craft beer style in the U.S.

The body is richer, thanks to the addition of actual pumpkin into the vat; and brewers typically add hints of pumpkin pie spices. The flavors can vary widely depending on whether the brewer uses fresh, frozen or canned pumpkin (or a related squash).

But pumpkin beer is no recent craft beer invention. It’s been made since the Pilgrims of Plymouth Rock Colony discovered pumpkins (indigenous to the Americas) and added them to their brews.

Why did they brew with pumpkin?

There were plenty of them. Since good malt was not readily accessible in the early days of the colonization of America, fermentable sugars had to come from elsewhere. In those early pumpkin beers, the flesh of the pumpkin took the place of malt. (Later, with dependable supplies of malt, both were used.)

Pumpkin beer remained a staple throughout the 18th century, but its popularity began to wane by the early 19th century as quality malts became accessible everywhere.

Fast forward 200-plus years to the Bay Area in the 1980s. The father of American micro-brewing, Bill Owens, read in a brewing book that George Washington added pumpkin to his mash. Owens thought it was an idea in need of resurrection. The result, Buffalo Bill’s Pumpkin Ale, is an amber-style ale based on Washington’s recipe (and a NIBBLE Top Pick Of The Week).

Although most pumpkin ale and beer are brewed with pumpkin and flavored with cinnamon, cloves, ginger and nutmeg, don’t expect pumpkin pie in a bottle. With most products, there’s no obvious pumpkin taste analogous to the pronounced flavors of fruit beers.

This season, retailers will sell some 400 pumpkin beers from craft brewers. You can put together a nice selection for a tasting party. Or, pick up a selection for your own personal enjoyment. Just a sampling of what you might find:

Bring a six-pack or two to your Halloween or Thanksgiving host(s). Photo courtesy Buffalo Bill’s Brewery.

• Boxcarr Pumpkin Porter | Starr Hill Brewery | Crozet, Virginia
• Flat Jack Pumpkin Ale | Flat 12 Bierwerks | Indianapolis, Indiana
• Gourd Shorts (pumpkin ale) | Florida Beer Co. | Cape Canaveral, Florida
• Kentucky Pumpkin Barrel Ale | Alltech Lexington Brewing and Distilling Company | Lexington, Kentucky
• Mavericks Pumpkin Harvest Ale | Half Moon Bay Brewing Co. | Half Moon Bay, California
• Oak Jacked (imperial pumpkin ale) | Uinta Brewing Co. | Salt Lake City, Utah
• Potosi Stingy Jack Pumpkin Ale | Potosi Brewing Co. | Potosi, Wisconsin
• Pumking | Southern Tier Brewing Co. | Lakewood, New York
• Post Road Pumpkin Ale | Brooklyn Brewery | Brooklyn, New York
• Pumpkin Ale | Blackstone Brewing Co. | Nashville, Tennessee
• Pumpkin Ale | Buffalo Bill’s Brewery | Hayward, California
• Pumpkin Ale | Rivertown Brewing Co. | Lockland, Ohio
• Pumpkinfest | Terrapin Beer Co. | Athens, Georgia
• Punkin Ale | Dogfish Brewery | Milton, Delaware
• Roadsmary’s Baby (rum-aged pumpkin ale) | Two Roads Brewing Co. | Stratford, Connecticut
• Rum Punk (Rum barrel-aged pumpkin beer) | Joseph James Brewing Co., Inc | Henderson, Nevada
• Samhain Pumpkin Porter | DESTIHL Brewery | Bloomington, Illinois
• Samuel Adams Fat Jack (double pumpkin ale) | Samuel Adams | Boston, Massachusetts
• Smuttynose Pumpkin Ale | Smuttynose Brewing Co. | Hampton, New Hampshire
• Wick for Brains Pumpkin Ale | Nebraska Brewing Co. | La Vista, Nevada
• Witch’s Hair Pumpkin Ale | Twisted Manzanita Ales & Spirits | East County San Diego, California

 
KNOW YOUR BEER TYPES

Check out the different types of beer in our Beer Glossary.