Autumn brings changing leaves and cool air, inviting time spent in the kitchen. The season, brimming with amazing produce and warming meals, calls to you. Irresistible warming dishes are what this time of year begs for. Now, it offers great chances to feed ourselves and our family members well. These meals help us meet our health targets, specifically for our hearts.
Seasonal fall produce works well in heart – healthy diets, as you know. These plant items are packed with fiber and other beneficial substances. Antioxidants, vitamins, and minerals help protect the cardiovascular system’s pathways. They can lower cholesterol and slow the build – up of plaque within arteries. Eating 2 – 1/2 cups of vegetables plus 2 cups of fruit daily is a good goal. Fall provides so many options helpful for reaching this goal, as you can see.
Foods inspired by this season fill homes with great smells. We’ve picked out some tasty recipes that evoke the feeling of comfort food. They are perfect for fall parties, quick weeknight dinners, and desserts. These recipes are totally inspired by the season’s best offerings. Let’s look at the first eight tasty dishes we have.
1. **Low-And-Slow Beef Pot Roast**: This meal offers an advantage: you do not have to stand stove – side. It means avoiding hours near a hot cooking range. The designed recipe is very easy after browning the piece of meat. Once the meat is browned well, the steps needed for cooking become simple. You only have to add the veggies and liquid into your pot.
Then the magic happens when cooking low and slow for perfect tenderness. You will see that things become wonderfully soft and tender when done. This cooking method makes amazingly tasty beef that is tender. Also, the cook gets to step away during the long cooking process. It is a great dish for entertaining folks or for creating a chill Sunday dinner atmosphere. Browned meat plus slow cooking guarantees a rich, deep, tasty flavor.
Woodrow's Coffee BBQ Brisket Sandwich
Equipment
- 1 Large Mixing Bowl For rub and potato prep
- 1 Heavy-bottomed Pot or Saucepan For rendering fat and making sauce
- 1 Outdoor Grill For initial searing
- 1 Oven For long roasting
- 1 Large Saute Pan For finishing brisket and cooking onions
Ingredients
Main
- 1/2 cup smoked paprika
- 1/2 cup brown sugar
- 1/4 cup chili powder
- 1/4 cup salt
- 1/4 cup black pepper
- 6 tablespoons granulated garlic
- 6 tablespoons onion powder
- 1 1/2- to 2 pounds beef brisket preferably Angus
- 1 1/4 cups vegetable oil
- 1 tablespoon butter
- 1 clove garlic chopped
- 1/2 shallot chopped
- 1 quart BBQ sauce any kind'll do
- 2 cups your favorite coffee brewed liquid, not grounds
- 1 bay leaf
- 5 brioche burger buns
- 1/4 stick 2 tablespoons butter, melted
- Oil for frying
- 1 Idaho potato cut into thin shoestrings (use a mandoline if possible)
- 2 jalapenos sliced thin
- Salt and pepper
- 1 onion sliced thin
- 5 slices yellow Cheddar or your favorite cheese
Instructions
- For the BBQ rub: Mix together smoked paprika, brown sugar, chili powder, salt, pepper, granulated garlic and onion powder in a bowl. Set aside.
- For the brisket: Trim excess fat from the outside of the brisket, keeping about 1/2-inch layer of fat on.
- Chop up excess fat and place it in a pot with 1 cup of the vegetable oil. Cook over medium-low heat, stirring occasionally, until the fat starts to brown, 10 to 15 minutes. Turn off heat and let cool, then strain to remove all the fat chunks. Set aside.
- Rub some of the remaining 1/4 vegetable oil all around the outside of the brisket. Rub brisket liberally with 3/4 cup BBQ rub (save remainder for another use). Rub the rest of the vegetable oil on top of the BBQ rub. (When putting rub on meat, just remember, "oil, rub, oil.")
- Let the brisket rest, covered and refrigerated, overnight. (If you are in a hurry, you could let it sit in the fridge for a couple hours and it should turn out okay.)
- Heat an outdoor grill to 350 degrees F. Preheat an oven to 200 degrees F.
- Sear the outside of the meat on all sides on the grill. Since we are not using a smoker, it is important to get some open flame action to caramelize the outside of the meat so we get some smoke flavor. Cover the meat with foil or thick butcher paper and place in a hotel pan.
- Transfer to the oven and roast for 12 hours or overnight. Let cool.
- For the coffee BBQ sauce: Melt the butter in a saucepot, then add garlic and shallots. Cook, stirring, until they start to caramelize. Add the BBQ sauce, coffee and bay leaf and simmer on medium-low heat, stirring frequently, for about 30 minutes. Let cool, remove the bay leaf and puree in a blender (optional). Set aside.
- Ready to make the sandwiches! Slice the brisket about 1/4-inch-thick and place in a large enough saute pan that each piece can be flat in the pan in a single layer. Add just enough BBQ sauce to come about halfway up the side of the meat. Heat the pan on medium to high heat. Meanwhile, split the burger buns. Toast the buns and add the melted butter to the insides.
- Heat the oil in a deep-fryer to 350 degrees F.
- Fry shoestring potatoes until they start to turn golden brown, then add the sliced jalapenos to the fryer and continue frying until the fries are golden and jalapenos are crispy but still bright green, 1 to 2 minutes. Let drain, then place in a bowl and season with salt and pepper. Set aside.
- Meanwhile, pay attention to the brisket in the pan. Turn each piece over on the other side with tongs and continue searing.
- Pour about 1/4 cup beef fat into another saute pan. Heat on medium-high heat and add the sliced onions. Cook the onions down until they start to get a dark caramelization-thing going on, then add salt and pepper to taste. Turn off heat, drain excess oil and set aside. At this point the brisket should be looking good. You want there to be a deep-dark crust forming on the outside.
- Time to assemble! Place buns on a tray, lay your Cheddar down on the bottom, add the BBQ brisket on top, beef fat onions on top of the brisket, jalapeno shoestrings on top of the onions, put on your bun lids…DONE!
Notes
2. **Fig Pie**: Here is a seasonal sweet food made with fresh figs from late summer. It is called a custardy tart with ginger adding some slight spice. It is a perfect way to utilize fresh figs this season. The recipe emphasizes how simple it is to get ready quickly. It can be made fast enough using store – bought piecrust sheets.
This method allows you to have a tasty seasonal dessert, and you skip the dough – making work. You avoid the extra effort required for making pastry from scratch. Sweet ripe figs combine with creamy custard and warm ginger, all baked in a crust. It makes a sophisticated yet simple ending to your meal. The figs’ natural sweetness and unique texture shine in this dish. It highlights the natural sweetness and the unique texture of the figs inside a tart.
Prosciutto Wrapped Figs
Equipment
- 1 Baking Sheet
- 1 Parchment Paper To line baking sheet
- 1 Small Bowl For honey mixture
- 1 Toothpicks (Optional, to secure prosciutto)
Ingredients
Main
- 4 large whole figs or 16 small mission figs, quartered
- Goat cheese
- 1 3-ounce package prosciutto
- 3 tablespoons honey
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
- Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
- In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
- Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.
Notes
3. **Mashed Butternut Squash**: While potatoes remain a beloved staple, this offers something different, you know. This recipe provides a delightful option for your next dinner event. It transforms roasted, mashed squash into a dish that everyone talks about. The key elements that make this dish stand out are its toppings. You will see that it comes with lots of crispy bacon on top.
Nutty browned butter is also put on top of it. These items, adding layers of flavor and texture, complement the squash’s natural sweetness. This dish offers a side that looks colorful and tastes great too. It is both comforting and a little bit unexpected in terms of flavor. The process starts with roasting the squash in the oven. Roasting makes its flavor stronger, and mashing is easy after that. After roasting, finish the dish using those irresistible toppings presented.
Mashed Butternut Squash
Equipment
- 1 Large Pot For boiling squash
- 1 Sharp Knife For peeling and cutting squash
- 1 Cutting Board
- 1 Mixing Bowl For mashing
- 1 Potato Masher or Electric Mixer
Ingredients
Main
- 1 large butternut squash peeled
- 1/3 cup maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons half-and-half
Instructions
- Cut the squash into 1- to 2-inch cubes and place them in a large pot. Fill the pot with enough water to cover the squash by about an inch. Bring to a boil over high heat. Cover and reduce the heat to medium low; simmer until the squash is tender, about 10 to 25 minutes or until you can pierce easily with a fork.
- Drain the squash and transfer to a mixing bowl. Add the syrup, salt, pepper and half-and-half. Mash with a potato masher or electric mixer until the squash is the consistency of mashed potatoes.
Notes
4. **Mini Potato Skins**: They are presented as bite – size treats that are sure to disappear fast at parties. These mini delights will, of course, disappear fast at any gathering. They are stuffed with classic ingredients you like: cheese and bacon, you know. Cheddar cheese and bacon, classic ingredients, fill them up well. The best part of these skins is their snack – sized nature.
They are the perfect size for just snacking and mingling, as you can see. They also offer a familiar, crowd – pleasing mix of flavors and textures. It’s a handy format for these tasty comfort – food bites. Want to add some flair? You could try doing something special. Use a large star tip on a piping bag for cream dollops. Then sprinkle them with chives to add color and a fresh taste. This makes the irresistible bites look and taste even better, as you can see.
Mini Potato Skins
Equipment
- 1 Medium Pot For boiling potatoes
- 1 Baking Sheet For roasting/baking
- 1 skillet For rendering pancetta
- 1 Small spoon For scooping potato flesh
- 1 Sharp Knife For halving potatoes and chopping onion
Ingredients
Main
- 12 whole Dutch Baby Potatoes
- 6 Tablespoons Pancetta
- ½ cups Shredded Cheddar Cheese
- 1 cup Guacamole
- 2 Tablespoons Red Onion Chopped
Instructions
- Preheat oven to 400°F (200°C).
- Wash Dutch baby potatoes and boil in a pot of salted water until tender, about 15-20 minutes.
- Drain potatoes and let them cool slightly.
- While potatoes cool, cook the pancetta in a skillet over medium heat until crispy.
- Drain crispy pancetta on paper towels, reserving rendered fat if desired.
- Once cool enough to handle, cut each potato in half lengthwise.
- Carefully scoop out most of the potato flesh from each half using a small spoon, leaving a sturdy skin shell.
- Place the potato skins on a baking sheet (brush with reserved pancetta fat if using).
- Fill each potato skin with crispy pancetta and shredded cheddar cheese.
- Bake for 10-15 minutes, or until cheese is melted and bubbly and skins are slightly crispy. Top with guacamole and chopped red onion before serving.
Notes
5. **Apple-Cranberry Salad**: This salad gathers classic ingredients for cool – weather meals, as you can see. It makes a refreshing dish that is perfect for fall, as you know. Fresh apples, roasted sweet potatoes, and dried cranberries are combined. You toss these ingredients together before adding the dressing to the greens. The description says the dressing itself tastes slightly sweet and tangy.
It uses a mixture of orange juice, mustard, vinegar, and sorghum syrup. Garlic powder and olive oil are also added to the dressing, as you can tell. This provides a lively contrast to the main components of the salad. Before serving, toss in crumbled feta cheese right away. Also, add some pistachios before you bring it out. Feta brings a salty tanginess to the whole combination. Pistachios give a satisfying crunch when eating.
Chicken Salad and Cranberry Brie Toast
Equipment
- 1 Large Stockpot For poaching the whole chicken.
- 1 Strainer For straining the chicken stock.
- 1 Mixing Bowl For preparing the chicken salad.
- 1 Cutting Board and Knife For preparing vegetables, shredding chicken, slicing apple and brie.
- 1 Skillet or Griddle For toasting the bread (or use a baking sheet for oven method).
Ingredients
Main
- 1 2 to 3-pound whole chicken
- 1 gallon water
- 2 carrots cut in 2-inch pieces
- 3 celery stalks cut in 2-inch pieces
- 1 onion halved
- 1 head garlic halved horizontally
- 2 turnips halved
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 10 peppercorns
- 3 bay leaves
- 1/2 cup walnuts roughly chopped
- Kosher salt
- About 1 cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1/2 lemon juiced
- 2 celery stalks small diced
- 2 tablespoons freshly chopped parsley leaves plus sprigs for garnish
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 cups shredded chicken meat roughly chopped
- 8 slices sourdough bread cut 1/2-inch thick
- 4 tablespoons unsalted butter room temperature
- 1/4 cup cranberry sauce
- 1/2 pound brie
- 1 green apple thinly sliced
Instructions
- Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.;
Notes
2. For the chicken salad, adjust the mayonnaise and mustard to achieve your desired consistency and tang. Toasting the walnuts lightly before adding enhances their flavor and crunch.
3. Slice the apple thinly for a pleasant textural contrast against the creamy salad and soft brie. Ensure the brie is at room temperature for better melting when toasted.
4. Consider toasting the bread slightly before adding toppings, or toast the assembled toast under a broiler or in a hot oven to melt the brie without burning the bread.
6. **Pumpkin Pound Cake**: There’s no shortage of classic fall flavors here, you bet. This pound cake ensures that pumpkin taste abounds in it. It is a dessert good enough for when company comes over. The recipe utilizes pumpkin pie spice and canned pumpkin. This helps the cake achieve a very rich flavor.
The presentation gets better with a generous topping put on it. A maple syrup glaze and chopped pecans go on top in abundance. This adds a nice look, flavors, and textures that match it well. It makes a standout dessert when you are entertaining people. The cake’s dense, moist crumb pairs well with warming spices. The natural pumpkin sweetness goes well with the spice flavors here. A maple glaze and crunchy pecans finish this festive dessert.
Pumpkin Pound Cake
Equipment
- 1 Loaf Pan
- 2 Mixing Bowls
- 1 Whisk
- 1 Toothpick
Ingredients
Main
- Vegetable oil spray as needed
- 2 tablespoons wheat bran
- 2 1/2 cups almond flour
- 1 1/2 cups sugar substitute recommended: Splenda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 7 eggs
- 1 1/2 cups canned pure pumpkin not pumpkin pie filling
- 1 1/2 teaspoons vanilla extract no sugar added, imitation is usually best
- Serving Suggestion: homemade sugarless whipped cream
Instructions
- Preheat oven to 300 degrees F.
- Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
- In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
- Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
Notes
7. **Oven-Roasted Root Vegetables with Spicy Pecan Topping**: Here is a side dish that you can use in many ways, really. It features earthy, well – seasoned root vegetables, as you can tell. These become creamy – tender once roasted in the oven, as you know. They come with a very unique and appealing topping. The topping consists of candied, crunchy, and somewhat spicy pecans on top.
It contrasts well with the soft and roasted vegetables. The root vegetables used are sweet potatoes, golden beets, and carrots. Interestingly, the recipe notes that red onions plus beets can turn purple. They turn dark purple during the roasting process, as you can see. Here is a tip: roast red vegetables separately if you want to. This prevents them from coloring other foods you are cooking. You can control the final look this way very easily, really.
Oven-Roasted Root Vegetables
Equipment
- 2 Large Baking Sheets Heavy-duty preferred for better heat distribution.
- 1 Large Mixing Bowl For tossing vegetables with oil and seasoning.
- 1 Sharp Chef's Knife Essential for safely cutting dense root vegetables into uniform pieces.
- 1 Cutting Board Stable surface for vegetable preparation.
Ingredients
Main
- 1 large butternut squash (1 1/2 to 2 pounds) halved, seeded and peeled
- 3 large Yukon gold potatoes 1 1/2 pounds, scrubbed
- 1 bunch medium beets (about 1 1/2 pounds), scrubbed and tops trimmed
- 1 medium red onion
- 2 large parsnips about 8 ounces
- 1 head garlic cloves separated, and peeled (about 16)
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
Instructions
- Place 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
- Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Notes
8. **Mini Pumpkin Cheesecakes**: As the weather turns cool and leaves fall, pumpkin desserts feel just right. These mini cheesecakes are guaranteed to be a fall favorite. They are said to be warm – spiced and creamy smooth, as you know. An important part that adds contrast and interest is the salty crunch of the crust. The salty crunch from the crust provides the needed contrast right there.
You balance the creamy sweet filling with the savory crisp crust. This makes for a very satisfying dessert – eating experience, as you can tell. They come in a handy format, with just one serving for each person. To finish these treats off, add whipped cream swirled on top. This is suggested before you present them for eating. A final sprinkle of spice enhances the pumpkin flavor even more. These mini cheesecakes are charming and taste delicious too, folks.
Let’s continue our journey through lovely fall recipes now. We are exploring more choices that are good for entertaining. Also, weeknight meals and nice seasonal treats are on offer. Each one offers a special way to enjoy autumn’s bounty.
Keeping health goals in mind is part of this plan, particularly heart health. We use the best produce the season has to offer.
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Mini Pumpkin Cheesecakes
Equipment
- 1 Muffin Tin Standard 12-cup size
- 2 Mixing Bowls One for crust, one for filling
- 1 Electric Mixer Handheld or stand mixer for smooth filling
- 1 Measuring Cups/Spoons
Ingredients
Main
- 12 gingersnap cookies
- 1 8 ounce package cream cheese, softened
- 1 cup solid-pack pumpkin
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 2 eggs
Instructions
- Preheat your oven according to the recipe instructions, likely around 325°F (160°C), and line a standard muffin tin with cupcake liners.
- Finely crush the gingersnap cookies to create crumbs.
- Press a small amount of gingersnap crumbs into the bottom of each lined muffin cup to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the solid-pack pumpkin, sugar, pumpkin pie spice, and vanilla extract to the cream cheese mixture.
- Beat on low speed until the pumpkin mixture is well combined and smooth, scraping down the sides of the bowl as needed.
- Add the eggs, one at a time, beating on low speed just until each egg is incorporated.
- Pour or scoop the pumpkin cheesecake filling evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for the recommended time, or until the centers are mostly set but slightly wobbly.
- Allow the mini cheesecakes to cool completely in the muffin tin on a wire rack before transferring to the refrigerator to chill thoroughly before serving.
Notes
9. **Slow-Cooker Bolognese Sauce over Pappardelle Pasta**: Many folks enjoy Bolognese at any time, you know. It takes on a special cozy feel as cool weather arrives. This recipe is very appealing for its rich taste. It creates a nice look for hosting a dinner party.
The deep taste achieved by using a slow cooker is a winning factor. You don’t have to watch the stove constantly. Using a slow cooker simplifies the whole process. Flavors meld together really nicely over time. It makes the dish deeply satisfying to eat.
Serving a rich sauce over wide pappardelle pasta adds elegance. Your guests will surely appreciate it. It feels special yet very comforting. This meal captures the feeling of fall dining. Healthy eating doesn’t mean sacrificing richness.
Weeknight Bolognese
Equipment
- 1 Large Skillet (12-inch recommended)
- 1 Wooden Spoon
- 1 Large Pot
- 1 Colander
- 1 Large Serving Bowl
Ingredients
Main
- 2 tablespoons good olive oil plus extra to cook the pasta
- 1 pound lean ground sirloin
- 4 teaspoons minced garlic 4 cloves
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine divided
- 1 28-ounce can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 3/4 pound dried pasta such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves lightly packed
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
Notes
10. **Butternut Squash Mac And Cheese**: Planning a party with kids maybe? Or people loving comfort food with a twist? This gooey mac and cheese recipe will be a success. It brings sweetness and creamy texture from squash.
Elevating a dish everyone knows is smart. It’s a great way to hide seasonal veggies. People universally love this format. The appeal goes way past younger folks.
Adults find creamy cheesy goodness irresistible. The subtle butternut squash sweetness is key. It feels like a comforting hug in a bowl. Perfect for chilly fall evenings for sure. Serving this ensures happy guests. It feels both rich and uses season stuff.
Butternut Squash Mac and Cheese
Equipment
- 1 Large Pot For boiling pasta
- 1 Medium Heavy-Bottomed Pot For making the sauce
- 1 Whisk For making the roux and smoothing the sauce
- 1 Handheld Grater or Microplane For grating onion
- 1 Colander For draining pasta
Ingredients
Main
- 1 pound macaroni with lines such as tubatini or mini penne rigate
- Salt
- 1 tablespoon extra-virgin olive oil 1 turn of the pan
- 2 tablespoons butter
- 1/2 medium onion
- 2 tablespoons chopped fresh thyme leaves plus a few sprigs for garnish
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 10 ounce box frozen cooked butter nut squash, defrosted
- 1 cup cream or half-and-half
- 2 cups 8 ounces sharp Cheddar, grated
- 1/2 cup grated Parmigiano-Reggiano a couple of handfuls
- 1/4 teaspoon ground nutmeg eyeball it
- Black pepper
Instructions
- Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
- While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
- Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)
Notes
11. **Apple Butter Pound Cake with Caramel Frosting**: To finish a nice evening or just celebrate fall, think about this pretty Bundt cake design. It has lots of apple butter and pecans inside.
This creates a moist, nutty crumb texture. It evokes the abundance of autumn everywhere. The caramel topping makes it even better. Crisp apple chips add layers of flavor. It looks impressive and tastes special.
The recipe allows you to make apple butter yourself. Use a slow – cooker method for that. Or just buy a jar from a nearby farmstand. Don’t skip toasting the pecans first.
Making homemade caramel sauce is easy. The recipe tells you not to skip these steps. These steps add so much flavor and texture. They turn the pound cake into a spectacular masterpiece.
Peanut Butter-Caramel Pound Cake
Equipment
- 1 9x5x3 inch Loaf Pan Nonstick metal recommended
- 1 Small, Heavy Saucepan For melting caramel
- 1 Medium Bowl For dry ingredients
- 1 Stand Mixer Fitted with paddle attachment
- 1 Cake Tester or Skewer To check for doneness
Ingredients
Main
- Vegetable oil cooking spray
- 1 9.5-ounce bag soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
- 1/2 cup heavy cream
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup 1 1/2 sticks unsalted butter, at room temperature
- 1 1/4 cups sugar
- 3 eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup creamy peanut butter
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.
- In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.
Notes
12. **Pear-And-Brie Puff Pastry Tarts**: This dish looks so fancy. It is simple to put together, believe me. Preparation involves laying down creamy Brie slices. Use sheets of puff pastry for this.
Leave a border around the edge of the pastry sheet. This allows it to puff up nicely while baking. It creates a pretty frame for the filling. Then, place thin slices of ripe pear on top. Add a sprinkle of fresh rosemary.
The sweet pear and rich Brie combo works well. Aromatic rosemary is a classic pairing. Bake the tarts until the pastry is golden brown. The cheese will be melted and bubbly too. The result is an elegant appetizer that requires little work.
It gives maximum impact with fall flavors.
Quick Pear Tart
Equipment
- 1 Small Bowl For mixing sugar and cinnamon
- 1 Pastry Brush For applying melted butter
- 1 Knife or Pastry Cutter For dividing the puff pastry sheet
- 1 Baking Sheet For baking the tarts
Ingredients
Main
- 1/4 cup raw sugar
- 2 teaspoons ground cinnamon
- 1 sheet puff pastry thawed
- 1/2 stick butter melted
- 2 15 1/4-ounce cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
- 1/2 cup shredded Cheddar
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.
- Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.
Notes
13. **Spiced Apple Spritz**: Beyond food, fall gives drink ideas too. Don’t choose traditional spiked hot cider. Try impressing guests with this spiced apple spritz. It is a bubbly, refreshing cocktail alternative.
It feels autumnal yet isn’t heavy or sweet. It makes for a delightful early – fall drink. This spritz is designed to be easy to make. It captures the essence of spiced apples in a different way.
Its refreshing quality is good for warmer fall days. Or you can use it as a palate cleanser before dinner. Offering unique seasonal cocktails adds a touch. It shows care for details and an entertaining flair. It’s a simple way to make drinks special.
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Drunken Fruit Cake
Equipment
- 1 Large Mixing Bowl For combining ingredients.
- 1 Loaf Pan Standard size, approx. 9x5 inches.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
- 1 Whisk or Electric Mixer For creaming butter and sugar and mixing batter.
- 1 Kitchen Scale (Optional, but recommended for accuracy with flour and butter)
Ingredients
Main
- 1 cup golden raisins
- 1 cup currants
- 6 oz bag cup dried cranberries
- 4 oz bag dried blueberries
- 5 oz bag cup dried cherries
- 1/6 cup dried apricots chopped
- 1/6 cup dried pineapple chopped
- 1/6 cup dried mangoes chopped
- Zest of one lemon chopped coarsely
- Zest of one orange chopped coarsely
- 1/4 cup candied ginger chopped
- 1 cup spiced rum
- 1 cup sugar
- 5 ounces unsalted butter 1 1/4 sticks
- 1 cup unfiltered apple cider
- 4 whole cloves ground
- 6 allspice berries ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 3/4 cup toasted pecans broken
- Cherry Brandy for basting and/or spritzing
Instructions
- Combine all dried fruits, citrus zests, candied ginger, and spiced rum in a bowl; let soak for at least 1 hour, or preferably overnight.
- Preheat oven to 300°F (150°C). Grease and flour a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the unfiltered apple cider and ground spices (cloves, allspice, cinnamon, ginger).
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the soaked fruit mixture (including any leftover rum) and the toasted pecans.
- Pour the batter into the prepared loaf pan, spreading evenly.
- Bake for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean. Brush or spritz with cherry brandy while warm and again periodically as it cools.
Notes
14. **Butternut Squash Lasagna**: Here is a clever spin on a cozy classic. A vegetable lasagna that uses fall flavors exists. This recipe includes butternut squash.
It also uses frozen spinach and cheeses. The dish is so tasty, you see. Even non – vegetarians will surely ask for seconds. It makes hearty vegetables the main course.
Adding brown butter and sage is key. It brings extra richness and aromatic depth. These flavors pair beautifully with squash. They also go well with the creamy cheese layers. Seasonal veggies fit well into familiar dishes.
They make something new and exciting too. It provides comfort and good nutrition together.
Butternut Squash Lasagna
Equipment
- 1 Heavy large skillet
- 1 Heavy medium-size saucepan
- 1 Food Processor or Blender
- 1 13x9x2 inch glass baking dish
- 1 Whisk
Ingredients
Main
- 1 tablespoon olive oil
- 1 1 1/2 to 2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup lightly packed fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Instructions
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Notes
15. **Beef Stew**: Want a hearty one – pot dinner? Hosting a party? This beef stew works great. It is cooked in a Dutch oven for you. It needs a short hands – on time at the beginning.
The magic happens when it simmers low and slow. This makes the beef meltingly tender. Rich flavors blend together beautifully, you know. No beef stew is complete on its own.
It needs plenty of veggies to complement the meat. Onions, carrots, potatoes, and peas fit the bill. It makes a full, nourishing meal in one pot. Long, slow cooking breaks down the beef cuts. The resulting pieces are incredibly tender always. They soak up all the tasty, savory broth.
It makes for a truly comforting fall dinner.
Beef Stew Recipe
Equipment
- 1 Large Dutch Oven with tight-fitting lid
- 1 Slotted Spoon
- 1 Kitchen Twine for tying herbs
Ingredients
Main
- Vegetable oil for searing
- 2 1/2 pounds beef chuck cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 medium onions cut into 6ths
- 5 cloves garlic crushed
- 1 tablespoon tomato paste
- 1/3 cup all-purpose flour or to cover
- 10 cups cold water or chicken or beef broth, homemade or low-sodium canned
- 6 sprigs parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 1/4 pounds medium red potatoes quartered
- 4 medium carrots cut into 2-inch pieces
- 2 celery stalks cut into 2-inch pieces
- 7 canned whole peeled tomatoes, lightly crushed
- 2 to 3 teaspoons red wine vinegar or to taste
Instructions
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
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Notes
16. **Fig Flatbread**: Are you searching for the perfect appetizer? Maybe serve this while guests arrive. This fig flatbread fits beautifully, in my opinion. It’s a thin – crust pizza.
It is topped with caramelized onions and sweet figs. Fresh arugula and tangy goat cheese add flavor. The blend of sweet, savory, and peppery tastes captivates. Using refrigerated or bakery dough helps a lot.
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Fig Flatbread Recipe
Equipment
- 1 skillet For sautéing onions
- 1 Baking Sheet
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon olive oil
- 1 small red onion sliced
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 14 ounces store-bought fresh pizza dough
- 6 figs thinly sliced crosswise, divided
- 8 ounces goat cheese crumbled (about 2 cups)
- 1/4 cup balsamic vinegar
- 1 cup loosely packed arugula
Instructions
- Preheat oven to the temperature recommended on your pizza dough package, or around 425°F (220°C).
- Heat olive oil in a skillet over medium heat.
- Add sliced red onion, half the kosher salt, and half the black pepper to the skillet and sauté until softened and slightly caramelized, about 8-10 minutes.
- On a lightly floured surface, roll or stretch the pizza dough into a thin flatbread shape.
- Transfer the dough to a baking sheet.
- Distribute the sautéed red onion evenly over the dough, leaving a small border.
- Arrange the thinly sliced figs over the onion.
- Crumble the goat cheese over the figs.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is lightly browned and bubbly.
- Remove from the oven, drizzle with balsamic vinegar, top with arugula, and season with remaining salt and pepper before slicing and serving.
Notes
2. Ensure your pizza dough is rolled thin for a crispier flatbread base.
3. Use ripe but firm figs. If you prefer a more intense balsamic flavor, consider reducing the balsamic vinegar to a glaze consistency before drizzling.
4. Add the fresh arugula only after baking to maintain its crisp texture and vibrant color.
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Healthy Fall Fruits and Vegetables
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