Ah, Fall. The season where days are shorter, the nights cooler, and the food...STUNNING. Fall is filled to the brim with flavors. To set the mood, here are three of my personal favorite fall recipes. These three that I’ve chosen make for a perfect 3 course meal--soup, entrée, and dessert. Take them one by one if you like, or turn it into a luxurious meal!
It’s fall, so you know you gotta incorporate pumpkin somehow. Why not have pumpkin be the star of the show right out of the gate with this simple but stunning appetizer??
6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 cup chopped onion
½ teaspoon fresh thyme
1 clove minced garlic
5 whole black peppercorns
½ cup heavy whipping cream
1 teaspoon chopped fresh parsley
Heat stock, salt, pumpkin puree, onion, thyme, garlic, and peppercorn on the stove. Bring it to a boil, reduce the heat to low, and then simmer for 30 minutes, uncovered. After the half hour is up, puree the soup in a food processor or blender. Do this in small batches (1 cup at a time) to not overwhelm the processor/blender and to ensure the soup is adequately pureed. Then, return it to the pan and bring it to a boil once again. Once boiling, lower the heat and allow it to simmer for another 30 minutes (uncovered again). Stir in the heavy whipping cream and serve with fresh parsley as a garnish to your amazing appetizer.
This is one of my favorite meals of all time, and I love that fall gives me a reason to break it out. It’s a hearty meal with rich meat and warmly spiced vegetables--perfectly suited for the cooler, crisper fall weather.
1 Tbsp. dry mustard
½ cup flour
1 Tbsp. salt
1 ½ lb. London Broil or round steaks (cut into 1 inch thick slices)
1 (14 oz.) can diced tomatoes
1 cup onions, sliced then
3-4 carrots, cut into 1 inch lengths
2 Tbsp. Worcestershire sauce
4 Tbsp. brown sugar
Mix dry mustard, flour, and salt in a large plastic bag. Shake the meat in the mixture and then pound the mixture into the meat with a meat tenderizer. Brown the meat on both sides in hot oil in a frying pan. Place the meat in a 9x13 inch baking dish, then cover with onions, carrots, and tomatoes. Sprinkle Worcestershire sauce and brown sugar over the entire dish. Cover and bake at 325° for at least two hours and wait patiently til it’s ready to eat. If you feel like it, make up some mashed potatoes during those two hours, because they are a perfect match for this meal.
I know that pumpkin pie is a classic fall recipe, but my true love is apple pie. With its combination of nutmeg, cinnamon, and other warm spices, it’s the perfect dessert for any fall meal.
Pillsbury Premade Refrigerated Pie Crust (1)
1 cup Sugar
⅓ cup Flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
⅛ teaspoon salt
8 cups thinly sliced granny smith apples
1 cup flour
½ cup firm margarine or butter
½ cup packed brown sugar
Preheat the oven to 425°. Mix sugar, flour, nutmeg, cinnamon, and salt in a large bowl. Then, stir in thinly sliced apples (without skin). Put pastry on a 10 inch pie plate. Fill in the apple mixture till it is close to overflowing.
Mix up the pie topping with the flour, margarine/butter, and brown sugar until it is crumbly. Carefully top your pie with the mixture. Bake for 40 minutes. Remove from the oven and cover with aluminum foil for the last ten minutes to prevent burning.
Serve this recipe warm for best flavor, and try adding a side of vanilla ice-cream for a delicious dessert!
What are some of your favorite fall recipes? Drop the link below!