Tags Posts tagged with "fall recipes"

fall recipes

Apple Raisin Strudel

By Heidi Sutton

From apple strudel to an easy apple galette to bourbon grilled apples, these delicious desserts for fall will have you ready for sweater weather!

Apple Raisin Strudel

Recipe courtesy of Envy Apples

Apple Raisin Strudel

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

3 large tart apples

1/4 cup raisins

1/4 cup chopped pecans or pistachios

1/2 teaspoon pumpkin pie spice

1/2 cup ground almonds or almond flour

1 tablespoon cornstarch

6 sheets filo pastry dough

1/2 cup butter, melted

1/4 cup chopped pistachios + 1 tbsp sugar

DIRECTIONS:

Peel and core the apples and slice thinly. In a large bowl combine apple slices, raisins, pecans, pumpkin pie spice, ground almonds and cornstarch and toss together. Pre-heat the oven to 375 degrees F and line a cooking tray with baking paper. Lay out the first sheet of filo on a clean counter top and brush with melted butter. Top with another layer of filo, continue with remaining sheets, buttering in between. Arrange the apple slices on the filo pastry in a neat log down the center of the longest side, leaving about 2 inches open at each end. 

Carefully fold each end in and roll the pastry up to encase the filling and form a log. Place on the prepared tray with the seam underneath. Brush the pastry all over with the butter and sprinkle with pistachios and sugar. Bake for 30-40 minutes or until the pastry is golden. 

Easy Apple Galette

Recipe courtesy of Jazz Apples

Easy Apple Galette

YIELD: Makes 8 servings

INGREDIENTS: 

1 11-inch pie crust, at room temperature

2 tbsp light brown sugar

1 tsp ground cinnamon

2 large apples cored and thinly sliced

Juice from 1/2 lemon

1 egg white

DIRECTIONS:

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. *If you don’t have parchment paper just make sure you spray your baking sheet In a medium bowl, combine sliced apples, brown sugar, lemon juice, cinnamon, and a pinch of salt. Gently stir to coat apples. Arrange apple slices on top of dough, try making a circle pattern. Leave a 1 in – 1.5 in border around the edge. Fold the edges towards the center. Repeat until all edges are folded towards the apple slices. Whisk egg white in a small bowl; brush over the crust edges. Bake for approximately 40 minutes so the edges are golden brown and the apples are soft. 

Bourbon Grilled Apples

Recipe courtesy of Envy Apples

Bourbon Grilled Apples

INGREDIENTS: 

6 medium to large apples

2 cups bourbon

1/2 cup brown sugar

2 cups ricotta cheese

Cinnamon

Granola

DIRECTIONS:

Slice apples into rounds and remove the core. Marinate the rings in the bourbon for 5 minutes. Place rings on the grill until desired tenderness. Remove from grill, sprinkle with sugar and broil until golden brown. Plate rings, add ricotta, then top with cinnamon and granola.

Brown Butter Pierogies with Roasted Sweet Potatoe

By Heidi Sutton

Cooler days call for comforting flavors the entire family can enjoy at the dinner table like roasted veggies paired with hearty favorites like cheesy pierogies  followed by an apple crisp paired with pears and walnuts that provide a sense of warmth and coziness. Make this autumn one to remember by creating new meals and memories along the way.

Brown Butter Pierogies with Roasted Sweet Potatoes

Recipe courtesy of Culinary.net

Brown Butter Pierogies with
Roasted Sweet Potatoes

YIELD: Makes 4 servings

INGREDIENTS:

1 bag (1.6 pounds) cheese pierogies 

2 cups sweet potato cubes

1 tablespoon olive oil

salt and pepper, to taste 

4 tablespoons salted butter

1 tablespoon balsamic vinegar

2 tablespoons lemon juice

1/2 cup pecans

fresh thyme leaves, for serving

DIRECTIONS:

Preheat oven to 400 F. Toss sweet potato cubes in olive oil, salt and pepper, to taste, and spread in even layer on baking sheet. Roast 25-30 minutes, tossing about halfway through, until potatoes are fork tender. 

In medium skillet over medium heat, brown butter 5-10 minutes. Avoid smoking or burning. Remove from heat. Allow to cool about 5 minutes then whisk in balsamic vinegar and lemon juice.

In large saucepan, bring water to boil. Cook pierogies according to package directions, about 3 minutes. Drain and toss in brown butter sauce. Add roasted sweet potatoes and pecans to brown butter pierogies and toss gently to coat. Top with fresh thyme leaves before serving.

Apple Pear Walnut Crisp

Recipe courtesy of Culinary.net

Apple Pear Walnut Crisp

YIELD: Makes 4 servings

INGREDIENTS:

Walnut Crisp Topping:

1 1/2  cups California walnuts, divided

1/4 cup all-purpose flour

1/3 cup brown sugar

1/2 cup quick-cooking oats

1/2 teaspoon ground cinnamon

1/2 cup butter, chilled and sliced into 1-tablespoon pieces

 

Apple Pear Filling:

3 Granny Smith apples, peeled and sliced into 1/4-inch slices

2 D’Anjou pears, peeled and sliced into 1/4-inch slices

1/2  cup granulated sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

1/8  teaspoon salt

1 tablespoon lemon juice

ice cream (optional)

caramel sauce (optional)

DIRECTIONS:

To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.

To make apple pear filling: Preheat oven to 350 F. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish. Sprinkle walnut crisp topping mixture over fruit. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown. Top with ice cream and caramel sauce, if desired.