Q: I visited Atlanta last year and had the great good fortune of finding Star Provisions. What a wonder! The food, atmosphere and friendliness left a lasting impression. So did the "Fall Bars." Oh, my goodness, they were so memorable! Sumptuous, fruit-filled and oatmeal-laced, I would love to be able to make them at home and bring a little Atlanta to California. Please, would you see if they might share the recipe? Thank you very much! — Pam McComas, Los Angeles, California
A: "Fall Bars" are a flexible concept. Anything that captures the flavors of fall —pumpkin, ginger, apples, cinnamon — is fair game. Fall Bars served one week may be different from what's available the next week, depending on what the chef has available at the time. Last year's Fall Bars were a one-time only event made with a combination of ingredients that will never be available again.
This year’s Fall Bars were created when Zibaa Sammander , pastry chef for Star Provisions, was considering what to do with pumpkin pie base and gingerbread men dough scraps she had left over. “Creating these seemed like the sensible thing to do.”
Since most of us don’t have those ingredients “left over” in our kitchens, we’ll be starting from scratch. The gingerbread dough is very soft so work with it when it is well chilled and work quickly. Be sure to use pure pumpkin puree and not canned pumpkin pie filling. Be careful not to overbake the bars.
When first made, the gingerbread base will be very firm. As the bars rest in the refrigerator, the gingerbread softens to a more cake-like consistency.
Sammander uses dark brown sugar in this recipe which gives deep molasses flavor to both the gingerbread and the filling. Substitute light brown sugar in the pie filling if you want a more traditional pumpkin pie flavor.
Star Provisions’ Fall Bars
4 ounces unsalted butter, room temperature
1 1/2 cups firmly packed dark brown sugar, divided
4 eggs, divided
1/2 cup molasses
4 teaspoons ground ginger, divided
3 teaspoons ground cinnamon, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon ground cloves, divided
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups all-purpose flour
1 1/4 cups canned pumpkin puree
1 (12-ounce) can evaporated milk
1 cup whole milk
Lightly sweetened whipped cream, for garnish
Make the gingerbread base: In the bowl of a stand mixer fitted with paddle attachment, beat butter and 1/2 cup sugar on low. Scrape the bottom and sides of the bowl periodically and increase speed to medium, beating until the sugar has dissolved into the butter. Add 1 egg and beat. Scrape the bottom and sides of the bowl after each addition. Then add the molasses and beat. Add the 2 teaspoons ginger, 1 teaspoon cinnamon, 1 teaspoon salt, 1/2 teaspoon cloves, baking soda and baking powder. Scrape the bottom and sides of the bowl after each addition. Add flour and mix just until combined. Remove bowl from mixer and stir dough together by hand to be sure all flour is incorporated. Wrap dough in plastic wrap and refrigerate at least 2 hours, although overnight is best.
When ready to bake, preheat oven to 350 degrees. Spray a 9-by-13-by-2-inch baking dish with cooking spray.
Remove dough from refrigerator and roll out between 2 sheets of parchment paper to 1/4-inch thick. Peel off one layer of parchment and turn the dough upside down in the prepared baking dish. Remove the second layer of parchment and fit the dough to the dish. Bake 10 to 15 minutes or until it is just baked, like a soft cookie, but not hard like a gingersnap. Do not overbake. Remove from oven and allow to cool while mixing up the filling. Reduce oven to 325 degrees.
In a large bowl, whisk together pumpkin puree, remaining cup sugar and remaining 3 eggs. When the mixture is free of lumps, add remaining 2 teaspoons ginger, 2 teaspoons cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon salt. Add evaporated milk and whole milk and whisk mixture until smooth. Pour pumpkin mixture over crust. Return to oven and bake until the pumpkin mixture has just set. Start checking at 45 minutes. The filling is done when you are able to jiggle the pan without seeing any movement in the filling. Remove the bars from the oven and allow to cool to room temperature. Then refrigerate. Cut while cold and serve with lightly sweetened whipped cream, if desired. Makes: 15
Per serving: 297 calories (percent of calories from fat, 30), 6 grams protein, 47 grams carbohydrates, 1 gram fiber, 10 grams fat (6 grams saturated), 82 milligrams cholesterol, 304 milligrams sodium.
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