We all enjoy the colors of autumn leaves, watching the trees turn from beautiful green tones to all varieties of gold, yellow and red is a spectacular experience. The changing fall foliage never fails to surprise or delight us. Did you ever wonder how and why a fall leaf changes color? Maybe you recall learning about that in school. Why a maple leaf turns bright red. Where do the yellows and oranges come from? As summer ends and autumn comes, the days get shorter and shorter. Ever season has its special beauty and autumn is no exception. Do you ever take a fall picnic and enjoy the drive looking at all the turning leaves? Bring along a warm blanket, a thermos of something warm and delicious such a rich and creamy homemade wild mushroom soup, some thick hearty sandwiches on crusty bread, maybe a apple cobbler or apple pie, mmmm sounds wonderful to me.
"Golden, orange and yellow leaves glimmer in the setting sun,
this is one of the first sights that summertime is finally done. I can hear the soft rustling
as they fall from the trees soaring and gliding as they are blown through the breeze,
masses of leaves form into one." - Unknown
I hope you enjoy the recipes listed below!
Apple Butter - one of my very favorite items to make with fall apples is apple butter
6 lbs. crisp sweet apples, peeled, seeded and finely chopped
4 cups sugar
3 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/4 tsp. salt
1/2 cup apple cider vinegar
1 lemon juiced and zested
Place the apples, vinegar and juice into a slow cooker and combine the sugar, cinnamon, cloves, allspice, zest and salt; pour over the apples and mix to combine. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 10 more hours or until thickened and dark brown, stirring occasionally. When it starts to thicken stir more frequently to prevent sticking. Uncover and cook 1 hour longer, stir with a whisk until smooth. Spoon into freezer containers leaving 1/2-inch head space. Cover and refrigerate or freeze. Delicious on toast, fresh buttermilk biscuits, pork chops.
"I loved autumn, the one season of the year that God seemed to have
put there just for the beauty of it." - Lee Maynard
1 (8 oz.) package sweet Italian sausage
1 bunch scallions, sliced including green part
2 zucchini, diced
salt and freshly ground black pepper
1 red bell pepper, seeded and diced
1 red onion, diced
1 Italian loaf cut into 1-inch cubes (about 8 cups)
2 cups sharp Cheddar cheese, shredded
7 eggs
1 cup whole milk
1/2 cup whipping cream
2 tsp. Italian seasonings
Remove casing from sausage and cook sausage in a large saute pan with red pepper and red onion, crumbling meat and cooking until meat is browned. Add scallions, zucchini, salt and pepper cooking for a few minutes. Drain all into a colander. Into a 13x9 greased baking dish spread 4 cups of bread evenly. Top with half of the sausage mixture and cheese. Repeat. Into a bowl whisk eggs, seasonings, milk and whipping crew. Pour over bread mixture, cover and chill 5 hours. Preheat oven to 325 degrees and bake for about 1 hour. Serve with crisp hash browns, and juice.
Autumn Ginger Pear Muffins
3/4 cup brown sugar, packed
1/3 cup oil
1 egg
1 cup buttermilk
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. salt
2 cups fresh pears, peeled, seeded and chopped (spritz with a touch of fresh lemon juice)
Topping
1/3 cup brown sugar, packed
1/4 tsp. ground ginger
2 tsp. butter, soft
Preheat oven to 350 degrees. Into a bowl beat brown sugar, oil and egg until well blended. Beat in buttermilk. In another bowl combine; flour, baking soda, ginger, salt and cinnamon. Gradually beat into buttermilk mixture until blended. Stir in pears. Fill paper lined muffin cups about 3/4 full. Topping; in a bowl combine brown sugar and ginger, stir in butter until crumbly. Sprinkle over muffins. Bake 18 to 22 minutes or until pick inserted in center comes out clean. Cool 5 minutes before removing from pans to cooking racks.
"....I see the turning of a leaf dancing in an autumn sun, and brilliant shades of crimson glowing when a day is done... - Hazelmarie "Mattie" Elliott, A Breath of Heaven
Belgian Pumpkin Waffles
1 1/2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. freshly grated nutmeg
1 tsp. ground ginger
pinch of salt
2 eggs
1/4 cup brown sugar, packed
1 cup pumpkin puree
1 2/3 cups whole milk
1/2 stick butter, melted
Preheat waffle iron. Into a large bowl combine flour, baking powder, baking soda, spices and salt. In another bowl whisk eggs, brown sugar, pumpkin, milk and butter. Gradually fold wet mixture into dry mixture until combined. Cook the batter on waffle iron. Serve with pure maple syrup, crisp bacon and of course juice and coffee.
Fall Harvest Apple Bread
2 cups all purpose flour, plus 2 Tbl.
1 cup crisp sweet apple, peeled, cord and chopped
1/2 cup butter, soft
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
1 tsp. baking soda
1/2 tsp. salt
1/3 cup orange juice
1/3 cup cranberries, chopped
1/2 cup pecans, chopped
Topping
1/3 cup brown sugar, packed
2 Tbl. all purpose flour
1 tsp. orange zest
1 Tbl. butter, melted
Grease the bottom and and half way up sides of a 9x5x3 inch loaf pan. In a small bowl toss 2 Tbl. flour with butter and the apple. In a large mixing bowl of electric mixer beat 1/2 cup butter and add sugar beating to combine. Beat in eggs and vanilla. Combine remaining 2 cups flour with baking soda and salt add to beaten mixture alternating with orange juice. Stir in apple mixture, cranberries and 1/3 cup of nuts. Spoon into prepared pan and smooth top. Topping; into a bowl combine brown sugar, flour, zest and melted butter, mixing to combine. Sprinkle evenly over top of batter in pan. Bake for 55 to 60 minutes or until pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes before tuning out. You can also drizzle with a powdered sugar and orange juice combo.
"Falling leaves hide the path so quietly" - John Bailey
5 Idaho potatoes, peeled and cut into 1-inch chunks
1/2 lb. breakfast sausage
8 thick cut slices bacon, diced
2 garlic cloves, minced
1 white onion, diced
2 fresh jalapenos, seeded and sliced
1 chipotle pepper, minced
5 scallions, sliced on diagonal including green part
1 tsp. seasoning salt
1 tsp. onion powder
1/2 tsp. Slap ya mama
Freshly ground black pepper
1/2 tsp. chili powder
pinch of red pepper flakes
1 1/2 cups sharp Cheddar cheese, shredded
Poached eggs or scrambled eggs (to serve alongside)
Garnish; fresh pico de gallo and sour cream
Into a large pot of boiling salted water add potatoes and cook about 6 minutes, drain well and set aside. Into a saute pan, add bacon and cook until brown and crispy. Drain and place onto paper towels. Reserve 2 Tbl. bacon fat and add white onions, jalapenos, chipotle peppers and cook about 5 minutes, add garlic and saute about 1 minute. Add sausage and cook until crumbly and browned, add potatoes and all spices. Mix well and cook about 6 more minutes or until potatoes are browning, stirring occasionally. Heat broiler. Toss in bacon and half of the scallions onto potato mixture and top with cheese placing under broiler about 4 minutes or until cheese melts and gets bubbly. Remove from oven and sprinkle remaining scallions on top. Serve with eggs of your choice. pico de gallo, sour cream, toasted English muffins, juice and coffee.
Baked Eggs - love these, easy to fix and taste delicious, this makes 4 servings
Tbl. butter
1/4 cup cooked chopped spinach (be sure to squeeze out all excess moisture)
8 eggs
1 tomato
4 Tbl. heavy whipping cream
4 slices thick cut bacon, chopped and cooked to crisp and brown
4 Tbl. freshly grated Parmesan cheese
1 tsp. fresh thyme, chopped
1/2 tsp. freshly grated nutmeg
salt and freshly ground black pepper
Fresh parsley, chopped for garnish
Heat oven broiler and place rack 10" from heating element. Grease 4 (8 oz.) gratin dishes with butter. Top each dish with 2 Tbl. spinach and using your fingers makes 2 wells in each pile of spinach and crack 2 eggs into each dish. Cut the tomato into 8 wedges and nestle wedges on each side of dish. Pour in 1 Tbl. heavy cream into each dish. Add half of bacon to each dish. Sprinkle each dish with 1 Tbl. Parmesan, some thyme, nutmeg, salt and pepper. Transfer to oven rack and broil until cheese is golden, whites of eggs are set and yolks are slightly soft about 5 minutes. Carefully remove with thick kitchen towel or hot pads and transfer dishes to plates lined with napkins so they don't slip around. Sprinkle some parsley on each plate. Serve with thick cut toast, fresh fruit and coffee.
"Autumn carries more gold in its pocket than all the other seasons." - Jim Bishop
Thick and Creamy Mixed Mushroom Soup
4 Tbl. olive oil
4 Tbl. butter
2 1/4 lbs. mixed mushrooms including button, sliced about 1/4 inch thick
1 large shallot, minced
3 garlic cloves, minced
salt and freshly ground black pepper
1 tsp. fresh thyme, chopped
4 cups chicken stock (good quality)
1/2 cup heavy whipping cream
Crostini - for garnish
Fresh parsley, chopped for garnish
In a large Dutch oven add olive oil and butter. Add mushrooms stirring and cooking on medium high until nicely browned. Remove 1 cup of mushrooms and set aside. Reduce heat to medium and add shallots and garlic cooking and stirring for about 2 minutes. Add salt, thyme, pepper and stock increasing heat to medium high, then reduce to a simmer and cook uncovered for about 15 minutes. Remove from heat and using an immersion blender puree the soup to a smooth texture. Place back onto stove and stir in cream and reserved mushroom, heating soup. To serve; ladle into bowls, top with crostini and parsley.
Lovely Spicy Cranberry Sauce - great for Thanksgiving, good on turkey sandwiches, flavored cream cheese, roasted Brussels sprouts
1 Tbl. vegetable oil
2 cups fresh or frozen cranberries
1 Tbl. fresh ginger, peeled and minced
2 cups dry red wine
1 cup sugar
3 Tbl. crystallized ginger, chopped
1/2 tsp. curry powder
1/4 tsp. Chinese five-spice powder
Heat oil in saute pan over medium high and add berries and fresh ginger, stirring until berries begin to burst about 4 minutes. Add wine and sugar boiling until mixture is reduced, about 15 minutes. Add crystallized ginger, curry and five spice.
"The sun declined and we both fell into twilight silence. Night, which in autumn
seems to fall from the sky at once, it comes so quickly, chilled us,
and we rolled ourselves in our cloaks..." - Juleis Barbey d'Aurevilly
Delicious Hearty Chicken Biscuit Pot Pie
1/3 cup butter
1/3 cup all purpose flour
1 1/2 cup chicken stock (good quality)
1 cup milk
1/2 cup whipping cream
1 tsp. seasoning salt
Freshly ground black pepper
2 Tbl. butter
1 large onion, diced
5 celery stalks, sliced
1 package button mushrooms, sliced
5 cups cooked chicken, chopped
3 carrots, peeled and sliced about 1/4 inch thick
1 cup frozen corn
1 cup frozen peas
1/2 cup fresh parsley, chopped
Biscuits
1/2 cup cold butter, cut into small cubes
2 cups self rising flour
1 cup sharp Cheddar cheese, shredded
5 trips bacon, sliced and cooked crisp and chopped
3 scallions, finely minced including green part
1 cup whipping cream
2 Tbl. butter, melted - for later after pot pie is baked
Preheat oven to 425 degrees. Filling: into a large saute pan, melt 1/3 cup butter add flour and whisk to combine cooking about 1 minute. Whisk in chicken stock, milk and cream whisking constantly for about 6 minutes or until thickened. Remove from heat and stir in seasoning salt and pepper. Into another pan, melt 2 Tbl. butter over medium high and add onion, carrots, celery and mushrooms cooking about 12 minutes. Stir in chicken peas, corn and parsley and pour into a greased large baking dish. Biscuits; add flour to a bowl and cut in butter with a pastry blender until crumbly. Add cheese, cooked bacon, scallions and whipping cream stirring just until dry ingredients are moistened. Turn dough out onto lightly floured work surface and knead about 4 times. Roll into 3/4 inch thickness and cut with a 2 1/2-inch round cutter. Bake filling for 15 minutes the remove from oven and arrange biscuits on top of hot chicken. Bake an additional 25 to 30 minutes or until biscuits are golden and chicken is bubbly. Remove form oven and brush biscuits with melted butter. To serve; dish up onto plates and serve with a tossed garden salad.
Artichoke/Spinach Pasta
1 lb. penne pasta
butter
1 large onion, diced
2 garlic cloves, minced
6 oz. cream cheese, soft
1/2 cup heavy whipping cream
1/3 cup freshly grated Parmesan cheese
1 (14 oz.) can artichoke hearts, drained well and chopped
3 cups fresh baby spinach
salt and freshly ground black pepper
red pepper flakes
Into a pot of boiling salted water add pasta and cook al dente, drain well. Into a large saute pan, add butter, and onion cooking until softened. Add garlic and cook a few minutes to soften, but do not brown. Add whipping cream and bring to a boil, boiling to reduce for about 10 minutes. Turn heat down to a high simmer and add the cream cheese stirring to melt, then add spinach and artichokes, season with salt, pepper and red pepper flakes cooking about 2 more minutes. Stir in Parmesan cheese. Pour pasta onto a serving platter and garnish with some fresh parsley sprigs. Serve with hot crunchy garlic bread and a tossed garden salad. Glass of wine, well of course!
"Autumn burned brightly, a running flame through the mountains,
a torch flung to the trees." - Faith Baldwin
1 lb. fettuccine
3 cups mixed mushrooms, thick sliced
salt and freshly ground black pepper
10 sliced thick cut smoked bacon, sliced
2 garlic cloves, finely minced
1 cup Parmesan cheese, grated
1/2 cup fresh parsley, chopped (divided)
3 scallions, thinly sliced on diagonal (optional, but I love them)
3 eggs
red pepper flakes
Into a pot of boiling salted water add pasta and cook al dente (save about 1/4 cup of pasta water) the drain well, drizzle pasta with a touch of olive oil. Into a large saute pan, add bacon and cook until browned, remove to paper towels. Remove most of the bacon fat and add a drizzle of olive oil, then add mushrooms, season with salt and pepper and cook until browned, stirring while cooking. Add garlic and saute for a couple of minutes. Into a bowl whisk eggs, add cheese and scallions. Add the the pasta to the large saute pan with mushrooms then quickly stir in egg mixture. If mixture is too thick add some of the reserved pasta water and mix in. Taste and adjust seasonings, adding more salt and pepper if needed, stir in half of the parsley and red pepper flakes. To serve; pour pasta onto a large serving platter and add the reserved parsley and extra shards of Parmesan cheese. Serve with a fresh tomato and mozzarella salad, and hot crunchy bread to dip in extra virgin olive oil and balsamic vinegar.
Creamy Pumpkin Soup
2 (15 oz.) cans pumpkin
1 onion, finely chopped
4 cups chicken stock (good quality)
1 Tbl. butter
1 cup whipping cream
1/4 cup pure maple syrup
2 tsp. freshly ginger, peeled and grated
salt and freshly ground black pepper
1/2 tsp. cinnamon
Into a large Dutch oven, add a drizzle of vegetable oil and butter, then add onion and cook until very soft add ginger and cook a few minutes. Add 1/2 cup of chicken stock and with an immersion blender, puree onions and ginger. Next, add pumpkin, remaining stock, maple syrup, salt, pepper and whipping cream. Bring to a boil, then reduce to simmer and cook about 15/20 minutes. Taste and adjust seasonings.
Satisfying Bean Soup
2 cups dried canellini beans, soaked overnight
5 cups chicken or vegetable stock (good quality or you can use a combo of both)
2 large carrots, peeled and chopped
3 celery stalks, sliced
1 large yellow onion, chopped
4 garlic cloves, chopped
3 cups squash (butternut is good) cut into cubes
3 cups baby spinach
3 large Yukon Gold potatoes, peeled and cubed
salt and freshly ground black pepper
2 tsp. fresh thyme, chopped
2 tsp. Italian seasonings
Italian country bread - 1/2 inch slices on diagonal, garnish
Freshly grated Parmesan cheese, garnish
After you have soaked the beans overnight, drain them and place into a large Dutch oven with half of the carrots, celery, onions and 5 cups of stock. Bring to a boil and reduce to simmer covered until beans are tender about 45 minutes. Remove 1 cup of the beans and set aside; with an immersion blender puree the remaining items in Dutch oven. Into a saute pan, add a good drizzle of olive oil and add garlic and cook a few minutes, but do not brown. Add to bean puree with remaining carrots, squash, potato, spinach, thyme, Italian seasonings and 1 cup of water. Season with salt and pepper. Brush the bread with a couple of halved garlic cloves and brush with a touch of olive oil. Place on baking sheet and put under broiler for a few minutes until nicely golden brown. To serve; place a slice of bread in bottom of bowl and add soup, garnish with some Parmesan cheese and good drizzle of extra virgin olive oil.
"I cannot write of things which even impassioned breath cannot utter. Autumn is coming with its days of gold, its days of reverie and of you - oh, such delightful hours that my heart burns within me at the anticipation." Byron Caldwell Smith, letter to Kate Stephens
1 1/2 lbs. pork tenderloin, cut into 1-inch pieces
olive oil
1 fresh poblano pepper, seeded and cut into 1-inch pieces
1 large red bell pepper, seeded and cut into 1-inch pieces
1 large white onion, cut into thin wedges
1 (14.5 oz) can Cento tomatoes, do not drain
2 cups chicken stock, good quality
2 tsp. orange zest
1/4 cup fresh orange juice
1 cinnamon stick
2 tsp. chili powder
salt and freshly ground black pepper
Into a large bowl place cubes of meat and add chili powder, some salt and pepper, tossing meat and chili powder together to coat. In a large Dutch oven add a good drizzle of oil over medium high and cook the pork pieces until nicely browned, you might have to do this in batches don't overcrowd. Remove pork and set aside covered with foil. Add some more oil to Dutch oven and add poblano pepper, red pepper, and onion cooking until vegetables are tender about 6 minutes. Add tomatoes, stock and cinnamon stick. Bring to a boil, cover and simmer for about 15 minutes. Uncover and add back the pork and orange juice. Continue simmering for about 10 minutes, then stir in zest, taste and season with salt and pepper. To serve; remove cinnamon stick and serve with warm corn or flour tortillas with orange butter. Add a zesty crunchy coleslaw to serve alongside. Icy cold beer would be a great choice for beverages.
Tender Juicy Pot Roast - I used to make this at the House of Representative in WA state when I was the Executive Chef
1 (3 to 4 lb.) pork loin roast
1 (12 oz.) package frozen unsweetened pitted dark cherries
2 large red bell pepper, seeded and thinly sliced
1 large shallot, thinly sliced
2 Tbl. fresh sage, chopped
3 Tbl. port wine vinegar
1 cup high quality cherry preserves
1/2 cup cherry juice
salt and freshly ground black pepper
Preheat oven to 325 degrees. Rinse pork with cold water and pat dry with paper towels. Season well with salt and pepper. Add a good drizzle of oil to a large Dutch oven and over medium high heat sear pork until browned on all sides, turning with tongs. Add red bell pepper and shallots to pan to brown. In a bowl, whisk cherry juice, cherry preserves, vinegar and pour over pork and veggies in pan. Add frozen cherries and sage, cover and cook until pork registers 145 to 150 on meat thermometer which should take about 1 hour 40 minutes. When cooked through remove pork from oven and let rest on cutting board tented with foil for about 10 minutes before slicing. Skim any fat from cooking juices and bring to a boil over medium reducing sauce for about 10 minutes. Place sliced pork onto serving platter and spoon over cherry sauce. Serve with rich creamy mashed potatoes, steamed green beans and hot buttery rolls. Note: the new rule for pork is around 145 degrees per the USDA, but I happen to like mine cooked a bit longer, so use your own judgement and this rule applies to any meats/fish. If in doubt always check with the USDA site.
Outstanding Chicken Casserole - I got this recipe from a friend when living in Baton Rouge
2 (3 lb.) whole chickens
1 cup water
1 cup dry sherry
3 stalks celery
1 lemon, slice in half
1 large onion, cut into quarters
salt and freshly ground black pepper
1 tsp. curry powder
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. poultry seasoning
2 (6 oz.) boxes long grain and wild rice mix
2 packages mushrooms, sliced
1 (10 3/4 oz) can cream of mushroom soup (good quality)
1 bunch scallions, sliced on diagonal including green part
1 cup sour cream
1 sleeve Ritz crackers, crushed
2 cups sharp Cheddar cheese, grated
Fresh parsley, chopped for garnish
Rinse and clean whole chickens in cold water, place onto paper towels and pat dry. Season inside of cavities with salt and pepper. Place whole chickens into a large Dutch oven or large roasting pan with lid. Add water, sherry, celery, lemon, onion, curry, poultry, paprika and garlic. Cover and simmer chicken for about 1 hour or until cooked through. Remove chicken reserving growth, let chickens cool. Pour broth through a fine mesh strainer you want to end up with 8 cups liquid. Discard solids. Cook rice according to package directions using 4 1/4 cups of the reserved chicken stock in place of water and don't add any butter. Skin, bone and chop the cooked and cooled chicken. Into a clean Dutch oven over medium add 1/2 cup butter and add mushrooms and scallions cooking about 10 minutes. Preheat oven to 350 degrees. Stir in cooked rice, chicken, sour cream and mushroom soup (do not add water to soup). Spoon this mixture into 8 (2 cup) casserole dishes and top evenly with cheese and crushed crackers. Bake for about 25 minutes covered and then remove foil and place under broiler to get bubbly. Carefully remove from oven and garnish with parsley. Serve with a tossed salad and rolls.
"That old September feeling....of summer passing, vacation nearly done, obligations gathering, books and football in the air....Another fall, another turned page; there was something of jubilee in that annual autumnal beginning as if last year's mistakes and failures has been wiped clean by summer." - Wallace Stegner
Sauce
1 tsp. oregano
2 tsp. cumin
7 Tbl. spicy chili powder (good quality)
2 tsp. garlic powder
1 tsp. cinnamon
1/8 tsp. ground cloves
2 tsp. honey
salt and freshly ground black pepper
1/4 cup all purpose flour
2 Tbl. olive oil
2 1/2 cup chicken stock (good quality)
Filling
4 cups cooked turkey, chopped (if you can find the roasted breasts in the grocery use these it makes it very easy) or just roast off a medium size fresh turkey breast - if roasting leave skin on while roasting then remove when cutting meat up
1 large white onion, chopped
3 garlic cloves, minced
2 jalapenos, seeded and minced
1 (15 oz.) can black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
2 Tbl. fresh lime juice
salt and freshly ground black pepper
2 cups pepper jack cheese, grated
2 cups sharp cheddar cheese, grated - Note, combine the cheeses and mix
Corn tortillas (good quality)
Garnishes
Avocado, peeled, pitted and thinly sliced
Scallions, sliced thinly on diagonal including green part
Sour cream
Fresh cilantro, chopped
Iceberg lettuce, shredded
Ruby red tomatoes, diced
Pico de gallo
Sauce; Into a bowl whisk the chili powder, cumin, oregano cinnamon, garlic, cloves, salt, pepper and flour. In a large saute pan, add 2 Tbl. olive oil and add spices cooking for about 1 minute to release flavors. Slowly whisk in the chicken stock until smooth. Let simmer for about 1 minute remove from heat, cover and set aside. Filling: into a large saute pan add good drizzle of olive oil and add onion, jalapenos and garlic cooking on medium and stirring constantly until softened. Remove from heat and place mixture into a large bowl. Add cooked turkey, beans, 2 cups of cheese, cilantro, lime juice and 1/2 cup sauce. Season with salt and pepper. Preheat oven to 350 degrees. Into a large baking pan add about 1/4 cup of sauce. Dip the corn tortillas into the extra sauce and place onto a work surface. Place some of the filling onto the bottom portion of tortilla and roll up. Place seam side down tightly into baking pan and continue making. Depending on the size of the tortillas I use I sometimes can use two baking dishes. Cover all the enchiladas with extra sauce and sprinkle on more cheese to cover. Bake uncovered for about 20 minutes, then place under broiler to get bubbly and hot, being careful to watch so they don't burn. Remove from oven and place onto hot pad to serve with accompaniments. Note: if you like flour tortillas better you can use them. Serve with rice or refried beans and margaritas would be great.
Fall Pork Chops with Apples and Onions
4 (8 oz.) bone in pork chops about 1 1/2-inches thick
salt and freshly ground black pepper
2 crisp sweet apples, peeled, seeded and sliced into 1/2-inch thick slices
1 large yellow onion, thinly julienned
1/3 cup chicken stock (good quality)
1/2 cup heavy whipping cream
1/4 cup Dijon mustard
2 Tbl. bourbon
1 Tbl. fresh thyme, chopped
Preheat oven to 450 degrees. Rinse chops with cold water, pat dry with paper towels and season with salt and pepper. Into a hot sizzling saute pan add good drizzle of oil and add chops cooking about 5 minutes per side until seared and golden brown. Remove chops and add apples and onion cooking and stirring about 5 minutes or until golden. Remove from pan. Add stock to pan and cook stirring to remove browned bits for about 2 minutes. Into a bowl whisk the Dijon and whipping cream together and add to pan with stock cooking and stirring for about 2 minutes. Remove pan from fire and whisk in bourbon. Add chose back to pan, turning to coat in sauce and then top with apples, onions and thyme. Bake in oven for about 10 minutes. Remove from oven and let stand about 5 minutes before serving. Serving suggestions to accompany chops; risotto, wild rice, mashed sweet potatoes, roasted whole carrots, roasted Brussels sprouts, roasted red potatoes with butter and fresh parsley.
Hearty Vegetable Curry
2 cups sweet potatoes, peeled and chopped
2 cups cauliflower florets
1 medium yellow onion, julienned
1 red bell pepper, seeded and julienned
1 orange bell pepper, seeded and julienned
3 garlic cloves, minced
2 large carrots, peeled and sliced
1 (15 oz.) can garbanzo beans, rinsed and droned
1 (14.5 oz.) can Cento diced tomatoes (or you can use whole and crush them)
1/4 cup coconut milk
1/2 cup fresh cilantro, rough chopped
salt and freshly ground black pepper
pinch of cayenne
1 1/2 tsp. cumin
1 Tbl. fresh ginger, peeled and minced
2 Tbl. fresh lime juice
1 tsp. tomato paste
2 to 3 tsp. red or yellow curry powder or paste (more if you like it)
1/2 cup vegetable stock (good quality) or you can use chicken stock
Hot steamed white rice
Scallions, thinly sliced on diagonal including green part (garnish)
Into a large Dutch oven add a good drizzle of olive oil. Add sweet potatoes and saute a few minutes. Add cauliflower onion, carrots, garlic, peppers, cumin, ginger, cayenne and curry powder, cooking about 1 minute and stirring constantly. Stir in tomato paste and cook stirring about 1 minute. Add stock, garbanzo beans and tomatoes, season with salt and pepper. Cover reduce heat and simmer about 10 minutes or until vegetables are just tender you don't want them too soft. Pour in coconut milk and cilantro and stir to combine. Serve over steamed rice. Garnish with scallions.
"Autumn bowed to place a beautiful crown on the Queen of Morning,
and her velvet robes sway merrily in the chilly breeze." - Terri Guillemets
Rich and Hearty Beef Stew
2 lbs. boneless beef chuck, cut into 1-inch pieces
2 Tbl. oil
1 large leek, sliced
2 garlic cloves, minced
1/4 cup all purpose flour
3 cups beef stock (good quality)
2 Tbl. tomato paste
1/4 cup tomato puree
1/2 cup red wine, such as Syrah
2 bay leaves
3 large carrots, peeled and sliced
4 Yukon gold potatoes, peeled and chopped
3 celery stalks, thick sliced
2 cups mushroom, thick sliced
1 red bell pepper, seed and chopped
2 cups pearl onions
1 cup frozen peas
2 tsp. fresh thyme, chopped
salt and freshly ground black pepper
Into a large Dutch oven add oil. Into a ziplock type bag add the flour and season with salt and pepper. Add meat to bag and shake to coat meat with flour. Add some of the meat to oven and cook, browning, remove to plate and tent with foil. Continue cooking meat until it's all done. Add more oil to pan and cook leek, red bell pepper, carrots, celery mushrooms and garlic, add thyme, cooking until onions are soft and mushrooms are lightly browned. Stir in tomato paste and cook for about 1 minute. Stir in broth, wine and tomato puree, add back meat, add bay leaves. Bring to a boil and then reduce heat to simmer for about 1 1/2 hours, after about 1 hour add potatoes. Just before the 1 1/2 hours is up stir in the pearl onions and simmer for about 10 minutes, then add peas. Taste and adjust seasonings, remove bay leaves before serving. Serve with a crusty loaf of bread and a nice tossed salad and a bottle of Syrah.
Squash Lasagna
3 lbs. butternut squash, peeled, seeded and cut into 1/2-inch thick slices
salt and freshly ground black pepper
4 garlic cloves, minced
1/4 cup all purpose flour
1/2 tsp. fresh nutmeg, grated
4 cups milk
1 cup heavy whipping cream
1/4 cup butter
3 Tbl. olive oil
1 Tbl. fresh rosemary, chopped
1 Tbl. fresh sage, chopped
1 box lasagna noodles, cooked
1 1/2 cups fresh Parmesan cheese, grated
1 1/2 cups mozzarella cheese, shredded
1/2 cup fresh parsley, chopped (extra for garnish)
Cook your lasagna noodles and toss with olive oil or use the no boil noodles. Preheat oven to 425 degrees. Grease a large baking pan. Place sliced squash onto baking pan and drizzle with olive oil and season well with salt and pepper. Toss to coat and then spread into an even layer. Roast for about 30 minutes turning half way through. Reduce oven to 375 and remove squash. Sauce; Into a large saucepan heat butter and cook garlic for a couple of minutes. Whisk in flour cooking for about 1 minute, then whisk in milk cooking until thick and bubbly. Stir in rosemary, sage, nutmeg salt, pepper and parsley Taste and adjust flavoring of sauce if need be. Lightly grease a 13x9 in ch baking pan. Spread about 1 cup of sauce on bottom of pan. Layer some of the cooked lasagna noodles, then layer some of the squash, add more sauce, cheeses, and repeat layering. When finished layering pour whipping cream evenly over top so it drips down into layers. Sprinkle on remaining cheeses. Cover with foil and bake for about 50 minutes, remove foil and place under broiler for a couple of minutes to get lightly browned and bubbly. Being careful to watch so you don't burn it. Let stand about 10 minutes before slicing, sprinkle on extra parsley. Serve with a salad tossed with a tangy vinaigrette and hot crunchy garlic bread. Serve with a chilled Chianti or Pinot Noir.
Fall Harvest Desserts
Boozy Apple and Cranberry Pie
1 (10-inch) pie crust, preferably homemade
1/4 cup dried currants
1/4 cup brandy
1 1/2 cups fresh or frozen cranberries, rinsed and drained
2 1/4 lbs. crisp sweet apples, peeled, seeded and sliced
1 cup sugar
6 Tbl. plus 1 cup all purpose flour
1 Tbl. fresh orange zest
1/2 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
pinch of salt
2/3 cup brown sugar, packed
1 stick butter, cut into chunks
Into a bowl combine currants and brandy, let set for about 1 hour. Preheat oven to 375 degrees. Into a large bowl add 1 cup sugar, 6 Tbl. flour, zest, cinnamon, nutmeg and salt, mixing to combine. With a slotted spoon remove currants to the sugar mixture. Do not discard the brandy! Add cranberries and apples and mix well to combine. Pour filling into unbaked pie shell and drizzle on reserved brandy. Into another bowl; mix 1 cup flour with brown sugar. Add the butter combine with your fingers until mixture forms small pieces. Sprinkle over the pie filling and set pie onto a baking sheet lined with foil to prevent spillage. Bake for about 55 to 65 minutes. If pie is browning too quickly, tent with foil. Remove pie to cooling rack and let cook about 2 hours. Serve with freshly whipped cream that you have added powdered sugar and Calvados (apple brandy) or vanilla ice cream.
Pumpkin Pudding - mmmmm delicious
2 Tbl. cornstarch
1/2 cup sugar, divided
1 3/4 cup whole milk
1 egg
1/2 cup canned pumpkin
1 tsp. pure vanilla extract
1/2 tsp. pumpkin pie spice
pinch of salt
1/4 tsp. freshly grated nutmeg
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Sugared Pecans
2 cups whole pecans
1 egg white
1 Tbl. water
1/4 tsp. pure vanilla extract
1/2 cup sugar
2 tsp. pumpkin pie spice
3/4 tsp. salt
Pecans; preheat oven to 300 degrees. Place into a ziplock bag the sugar, pumpkin pie spice, salt and shake to mix. Into a bowl add egg white, water and vanilla beating until foamy. Add pecans and coat well. Remove pecans from bowl with a slotted spoon and place into the bag with sugar and shake until well coated. Line a baking sheet with foil and lightly spray with cooking spray. Add pecans to pan and spread out. Bake about 30 minutes and half way through baking stir nuts with a fork. Remove from oven when baked and let cool completely. Pudding; Into a saucepan add 6 Tbl. sugar and 2 Tbl. cornstarch mixing to combine. Whisk milk and egg together, then whisk into the sugar and cornstarch in pan, whisking well to combine. Bring to a boil stirring constantly and cook about 1 minutes. Remove from heat. Combine pumpkin, vanilla, salt and pumpkin pie spice in a bowl and stir well. Slowly add the pumpkin mixture to milk mixture whisking constantly. Place over low heat and cook about 3 minutes stirring constantly. Whipping cream; into a bowl add whipping cream and beat, add powdered sugar and vanilla and beat to almost stiff peaks. To serve; place pudding into serving bowls, top with some whipped cream and sprinkle on nuts. Note: I usually double this pudding recipe.
Beautiful Cranberry Cake Topped with Sugared Cranberries
1 package white cake mix - good quality or make your own from scratch
2 cups fresh or frozen cranberries, rinsed, chopped and blotted dry with paper towels
1 cup water
1/2 tsp. pure vanilla extract
1/2 tsp. orange extract
1/3 cup vegetable oil
3 eggs
1 cup pecans, chopped and lightly toasted
1 Tbl. fresh orange zest
Frosting
1 (8 oz.) package cream cheese, soft
1/2 cup butter
1/2 tsp. pure vanilla extract
1/2 tsp. orange extract
5 cups powdered sugar
1/2 tsp. fresh orange zest
Sugared Cranberries
1 cup fresh cranberries
1 cup water
1 1/3 cups sugar
Preheat oven to 350 degrees. Sugared cranberries; Combine 1 cup of sugar and water into a saucepan. Cook over low, stirring constantly for 3 minutes or until sugar dissolves. Continue cooking another 8 minutes until mixture comes to a boil. Remove from heat, cool slightly and stir in cranberries and pour mixture into a large shallow bowl. Cover and refrigerate about 8 hours, then drain cranberries. Place remaining sugar into a shallow bowl and add the cooked cooled berries, rolling to coat. Place sugared berries in a single layer onto a baking sheet lined with wax paper. Let stand at room temperature for 1 hour or until dry. Cake; grease and flour two 9 x 1 1/2 inch round cake pans. Into a mixing bowl of electric mixer add cake mix, water, oil, eggs and extracts, beating to combine. Beat on medium 2 minutes more. Fold in cranberries, 1 cup pecans and orange zest. Divide batter between pans and bake for 25 to 30 minutes or until pick inserted in center comes out clean. Remove from oven to cooling racks. Cool for 10 minutes and then remove cakes from pans, cooling completely on wire racks. Frosting; in a large bowl beat cream cheese, butter, vanilla until light and fluffy. Gradually beat in enough powdered sugar to desired spreading consistency. Stir in orange zest. Place one cake on serving plate and spread on some icing. Add second layer and continue frosting tops and sides of cake. Garnish with sugared cranberries on top of cake and mint leaves if desired. Note: if making your own homemade cake obviously don't follow directions for cake mix.
Frosted Banana Cake
1/2 cup butter, soft
1 cup sugar
2 eggs
1/2 tsp. pure vanilla extract
1/2 tsp. banana extract
2 cups all purpose flour
2 tsp. baking soda
1/2 tsp. salt
3 ripe bananas, mashed
1 cup sour cream
Frosting
1/3 cup butter, soft
2 1/2 cups powdered sugar
2 tsp. instant coffee granules
2 to 3 Tbl. milk
Into a bowl of electric mixer beat butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Stir in vanilla and banana extracts. Add flour, baking soda and salt to a bowl and mix. Add to creamed mixture alternating with bananas and sour cream beating after each addition. Pour into a greased 13x9 inch baking pan. Bake for 35 to 40 minutes or until pick inserted comes out clean. Remove to cooling rack and allow to cool before frosting. Frosting; into a bowl of electric mixer beat butter and powdered sugar to smooth. In a small cup add milk and coffee granules to dissolve, beat this into butter mixture beating to smooth. Spread over cake. Note: you can also make the cake into rounds, but increase the frosting amount.
Easy Pumpkin Torte - this comes from my friend Barb in Texas
Crust
1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
Filling
2 (8 oz.) packages cream cheese, soft
3/4 cup sugar
2 eggs, lightly beaten
Pumpkin layer
2 envelopes unflavored gelatin
1/2 cup cold water
1 (30 oz.) can pumpkin pie filling
1 (5 1/2 oz.) can evaporated milk
2 eggs, lightly beaten
Topping
Barb used cool whip, but I like freshly whipped cream (1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 tsp. pure vanilla extract)
Preheat oven to 350 degrees. Crust; into a bowl combine crumbs, sugar and butter mixing well. Press into the bottom of a 13x9 inch baking pan; set aside. Cream cheese filling; into a bowl of electric mixer beat cream cheese and sugar until smooth, add eggs and beat on low to combine. Pour over crust and bake for 25 to 30 minutes or until just set. Pumpkin; in a small bowl add gelatin over cold water and let stand for 1 minutes. Into a large saucepan, combine pie filling and milk, bring to a boil. Add gelatin stirring until dissolved. Whisk a small amount of the hot mixture into the eggs and return to pan whisking constantly. Cool and stir over low heat until just thickened but coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Cover and refrigerate overnight. Whipping Cream: just before serving torte into a bowl of electric mixer add whipping cream and beat, add powdered sugar and vanilla and beat to almost stiff peaks. Spread (make look fluffy) whipped cream over pumpkin layer. Cut into pieces and serve.
Bon Appetit
"The love of God has been poured out in our hearts by the Holy Spirit
who was given to us." - Romans 5:5
"The Spirit also helps in our weaknesses." - Romans 8:26
"Cast your burden on the Lord, and He shall sustain you." - Psalm 55:22
