Autumn Salad - from Diane Morrisey
Quinoa.
Kale.
Brussel Sprouts.
Roasted sweet potato.
Toasted walnuts.
Feta.
Apple.
Pomegranate seeds.
My Favorite Holiday Salad Dressing:
1/2 cup orange juice
Zest of one orange
1/2 cup balsamic vinegar
2 tbls pure maple syrup
1 clove minced garlic
1 tbls dijon
1/2 tsp kosher salt
1/2 tsp freshly cracked pepper
3/4 cup olive oil
Put all ingredients in a jar and shake until fully combined.
Soupe a l'oignon - Julia Child
For 6 to 8 servings
1 1/2 lbs or about 5 cups of thinly sliced yellow onions
3 Tb butter
1 Tb oil
A heavy-bottomed 4 quart covered saucepan
Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
1 tsp salt
1/4 tsp sugar (helps the onions to brown)
Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
3 Tb flour
Sprinkle the flour and stir for 3 minutes.
2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quarto stock or bouillon
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.
(*) Set aside uncovered until ready to serve. Then reheat to the simmer.
3 Tb cognac
Rounds of hard-toasted French bread (see below)
1 to 2 cups grated Swiss or parmesan cheese
Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over th rounds of bread, and pass the cheese separately.
Garnishings for Onion Soup
12 to 16 slices of French bread cut 3/4 to 1 inch thick
Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned.
Olive oil or beef drippings
A cut clove of garlic
Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.
Butternut Squash Bisque - Oprah.com
vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting - from Halfbakedharvest
The perfect pairing of fall flavors...autumn in a sweet cupcake!
1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners.
3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.
4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, and the powdered sugar to the bowl. Beat together until well combined.
7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.
Have oil heated to 350 degrees F.
Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
Marie-Helene’s Apple Cake - as seen on Two Peas and Their Pod
Recipe from Dorie Greenspan’s Around My French Table
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (use 4 different kinds-I used Honeycrisp, Gala, Fuji, and Granny Smith)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted and cooled
1. Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.
2. Whisk the flour, baking powder, and salt together in a small bowl.
3. Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.
4. In a medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter. Mix in between additions so you have a smooth, thick batter.
5. Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.
6. Slide the pan in the oven and bake 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes.
7. Run a knife around the edges of the cake and remove from the pan. Cool cake until slightly warm or at room temperature. If you want to remove the cake from the pan, wait until the cake is completely cooled. Slide a long spatula between the cake and pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving platter.
*Note-you can serve the cake with vanilla ice cream or whipped cream. Dorie suggests not covering the cake because it is so moist. Just press a piece of plastic wrap against the cut surfaces of the cake.
The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.
Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.
Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*
Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.
*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.
Caramel Apple Bread - by Donna Currie, from SeriousEats.com, as seen on thekitchn.com
Ingredients:
Directions:
In the bowl of your stand mixer, combine the apple cider and instant yeast. Set aside until foamy, about 10 minutes. Add about 2/3 of the bread flour and stir to combine. Cover the bowl with plastic wrap and set aside for 1 hour.
Add the remaining bread flour, sugar, and salt. Knead with the dough hook on low speed until the dough starts to become elastic, about 5 minutes.
Peel one apple, and working quickly so the apple doesn't go brown, grate it directly into the bowl, stopping at the core. Continue kneading dough on low speed until the apple is completely incorporated. Add flour as needed, until dough is supple and elastic, but no longer sticky (about 1/4 cup). Add olive oil and continue kneading until the oil is completely incorporated. Form the dough into a ball, drizzle with a bit of olive oil, and return to bowl. Cover bowl with plastic wrap and set aside until doubled in volume, about one hour.
Preheat oven to 325 degrees. Spray 9-inch by 5-inch loaf pan with nonstick cooking spray or line with parchment paper.
Add dulce de leche and peanuts to small nonstick pan and heat slowly on medium-low heat. As the caramel begins to melt, peel remaining apple, core, and cut into 1/4-inch dice. Add to caramel immediately before apple begins to brown. Cook on low for one more minute and remove from heat.
Turn dough out onto floured work surface. Knead it briefly and form into rough square. Using rolling pin, roll dough into approximate 9-inch by 16-inch rectangle. Spread the caramel mixture onto the dough leaving 1/2-inch border along long edges and 2-inch border along short edges (rewarm caramel sauce as necessary if it is not spreadable)
Starting with one of the shorter ends, roll up dough jellyroll style, tucking in sides as you go and ending at the short end hat was left uncovered. Seal seam and the ends, and place in the prepared loaf pan. Cover loaf with plastic wrap and set aside to rise until doubled, about 40 minutes.
Uncover loaf, slash as desired (see note), and bake at 325 degrees until golden brown, about 45 minutes. For a soft brown crust, take the loaf out of the oven about five minutes before it is finished baking, and spread butter over top of loaf. Return loaf to oven and bake for the final five minutes. Cool loaf for five minutes in the pan, turn it out, transfer to a wire cooling rack, and let it cool completely before slicing.
