From the Issigeac Pumpkin Fair to My Kitchen: A Taste of Autumn in the Dordogne
Updated: Oct 22
One enormous squash, a few lovely local ingredients and plenty of autumn produce.
Autumn is one of my favourite times of year for cooking. The markets are full of beautiful seasonal produce, and I love coming home with a few ingredients and seeing what I can create.
Last Sunday, I visited the 39th Foire aux Potirons in Issigeac, a wonderful local celebration of pumpkins, squash and all things autumn.
Organised by the Comice Agricole, the annual fair brings together local producers, traditional food and an incredible variety of pumpkins and gourds. There were enormous pumpkins, unusual shapes, beautiful colours and plenty of inspiration for the kitchen.
It's exactly the sort of event I love. Living and working as a chef here in the Dordogne, I'm lucky to have such wonderful produce on my doorstep.
Getting into the spirit of the Issigeac Pumpkin Fair!
Naturally, I couldn't resist bringing a few things home.
I bought a rather enormous squash, a beautiful lettuce from an organic stall and two wonderfully creamy little goat's cheeses from local producer Natascha Campenaerts.
I love buying directly from producers. Not only are you supporting small local businesses, but you get to discover ingredients that often inspire a whole dish.
With my market finds in hand, I decided to experiment with three very different ways of using squash: something savoury, something sweet and something to drink.
No pumpkin soup this time!
1. Roasted Squash, Creamy Goat's Cheese & Red Onion Filo Tart
This was my first creation, using the squash and those lovely soft goat's cheeses from the market.
Sweet roasted squash, caramelised red onions, creamy goat's cheese and crisp filo pastry make a delicious combination. It's perfect for a light lunch, served warm with a simple green salad.
Serves 6–8
Ingredients
6 sheets filo pastry
500g peeled squash, cubed
1 large red onion, finely sliced
150–200g soft goat's cheese
2 eggs
75ml double cream
1 tsp Dijon mustard
50g melted butter
Olive oil
Fresh thyme
Salt and freshly ground black pepper
Chopped walnuts and honey, optional
Method
Preheat the oven to 200°C (180°C fan). Toss the squash with olive oil, thyme and seasoning. Roast for 25–30 minutes until tender and lightly caramelised.
Meanwhile, gently cook the sliced red onion in a little olive oil until softened and sweet.
Brush a 24–26cm tart tin with melted butter. Layer the filo sheets inside, brushing each lightly with butter and allowing the edges to overlap.
Arrange the roasted squash and onions over the pastry.
Whisk together the goat's cheese, eggs, cream and mustard. Season and pour over the vegetables.
Bake at 180°C fan for approximately 30–35 minutes, until golden and the filling is set.
Allow to rest for 10 minutes before slicing. Finish with chopped walnuts and a drizzle of honey if using.
My tip: Don't worry about making the filo pastry look too perfect. Those rustic, crinkled edges become beautifully crisp in the oven.
2. Spiced Pumpkin & Orange Cake with Cream Cheese Frosting
Next came something sweet.
I love carrot cake, so I wanted to make something with a similar texture using roasted squash. The result is a moist, gently spiced cake with fresh orange zest, walnuts and a lovely cream cheese frosting.
The squash adds natural sweetness and moisture, while the orange lifts the flavour beautifully.
First, make the squash purée
Cut the squash in half, remove the seeds and roast at 180°C fan for approximately 40–60 minutes, until completely tender.
Scoop out the flesh and blend until smooth. If the purée seems particularly watery, drain it through a fine sieve before using.
Allow to cool completely.
Important: Don't add any oil, salt or herbs. This same plain purée can also be used for the cocktail syrup.
Ingredients
Makes one two-layer 18cm cake
For the cake
250g plain roasted squash purée
200g plain flour
150g light brown sugar
3 eggs
150ml sunflower oil
100g chopped walnuts
Zest of 1 orange
2 tsp baking powder
½ tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp ground ginger
Pinch of nutmeg
1 tsp vanilla extract
Pinch of salt
For the frosting
250g full-fat cream cheese
75g softened unsalted butter
100g icing sugar
Zest of 1 orange
A little vanilla extract
Extra walnuts to decorate
Method
Preheat the oven to 170°C fan. Grease and line two 18cm cake tins.
Whisk together the eggs, brown sugar, oil and vanilla.
Stir in the cooled squash purée and orange zest.
In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, spices and salt.
Fold the dry ingredients into the wet mixture, followed by the chopped walnuts.
Divide the mixture between the tins and bake for approximately 25–35 minutes, until a skewer inserted into the centre comes out clean.
Allow the cakes to cool completely.
For the frosting, beat the butter and icing sugar until smooth and light. Briefly mix in the cream cheese, orange zest and vanilla.
Sandwich the cakes together with frosting, then spread the remainder over the top and sides.
Decorate with chopped walnuts and a little extra orange zest.
My tip: This cake is lovely the following day, once the flavours have had time to develop. Keep refrigerated because of the cream cheese frosting, and bring towards room temperature before serving for the best flavour and texture.
3. Three Autumn Cocktails with Homemade Pumpkin Spice Syrup
And finally, something a little different!
I couldn't resist turning some of the squash into a homemade pumpkin spice syrup and trying it in a cocktail.
I made a Pumpkin Mule, which was refreshing, gingery and gently spiced.
The syrup is wonderfully versatile, so I've included two more cocktail ideas for you to experiment with at home: a Pumpkin Spice Espresso Martini and a warming Spiced Pumpkin Bourbon.
Homemade Pumpkin Spice Syrup
Ingredients
150g caster sugar
150ml water
100g plain roasted squash purée
1 cinnamon stick
3 thin slices fresh ginger
2 cloves
Pinch of nutmeg
1 strip orange zest
Method
Prepare the squash purée exactly as described in the cake recipe. Roast until tender, scoop out the flesh and blend until completely smooth.
Place the sugar, water, squash purée, cinnamon, ginger, cloves, nutmeg and orange zest in a saucepan.
Heat gently, stirring until the sugar dissolves.
Simmer gently for 8–10 minutes, stirring occasionally.
Remove from the heat and allow the flavours to infuse for another 10 minutes.
Strain through a fine sieve, pressing gently to extract the syrup. Strain again if you prefer a smoother consistency.
Allow to cool completely before transferring to a clean bottle.
Keep refrigerated and use within 3–4 days, or freeze in small portions.
Cocktail 1: Pumpkin Mule
The one I made!
Fresh, gingery and gently spiced. A lovely autumn aperitif.
Ingredients — serves 1
50ml vodka
25ml homemade pumpkin spice syrup
20ml fresh lime juice
100–120ml chilled ginger beer
Ice
Orange slice and cinnamon stick to garnish
Method
Fill a glass with ice. Add the vodka, pumpkin spice syrup and lime juice. Stir well, then top with ginger beer.
Garnish with a slice of orange and a cinnamon stick.
Cocktail 2: Pumpkin Spice Espresso Martini
For coffee lovers, a lovely seasonal twist on a classic espresso martini.
Ingredients — serves 1
40ml vodka
25ml freshly brewed espresso, cooled
20ml coffee liqueur
20ml homemade pumpkin spice syrup
Ice
Coffee beans or a dusting of cinnamon to garnish
Method
Add all the ingredients except the garnish to a cocktail shaker filled with ice.
Shake vigorously for 15–20 seconds, then double-strain into a chilled martini glass.
Garnish with coffee beans or a little cinnamon.
Cocktail 3: Spiced Pumpkin Bourbon
Something a little richer and warming for a chilly autumn evening.
Ingredients — serves 1
50ml bourbon
20ml homemade pumpkin spice syrup
10ml fresh orange juice
2 dashes aromatic bitters
Ice
Orange peel and cinnamon stick to garnish
Method
Add the bourbon, pumpkin spice syrup, orange juice and bitters to a mixing glass filled with ice.
Stir until well chilled, then strain into a short glass over fresh ice.
Garnish with orange peel and a cinnamon stick.
Three autumn cocktails, one homemade syrup. Which would you choose — the Mule, Espresso Martini or Bourbon?
A Little Taste of Autumn
What I love most about seasonal cooking is how one ingredient can be transformed into so many different things.
From a savoury lunch to an afternoon cake and an evening cocktail, that enormous squash certainly went a long way!
The Issigeac Pumpkin Fair was a lovely reminder of how much inspiration there is right on our doorstep here in the Dordogne.
I hope these recipes inspire you to try something a little different with your autumn produce.
Happy cooking!
If you enjoy seasonal food and bringing people together around the table, you can discover more about my private dining, weddings and event catering. http://www.chateauxcuisine.com
I love creating menus inspired by the seasons and the wonderful produce we have here in southwest France.
Alicia
Enquiries to mailto:chateauxcuisine@gmail.com
Chateaux Cuisine — Private dining, weddings and special events in the Dordogne and surrounding regions.
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