Fall & Winter Recipes

Here are some fantastic recipes to enjoy as the weather cools off.  Please leave any wonderful fall recipes that you would like to share.


11 Comments Add your own

  • 1. lemare  |  September 17, 2007 at 9:36 pm

    Baked Acorn Squash with Brown Sugar

    Easy and delicious! You could have a sweet side dish or serve it as a dessert (a’la mode)

    2 Tbsp. butter, plus more for surface
    2 medium acorn squash (about 1 ½ lbs each)
    2 Tbsp. light-brown sugar
    Course salt and ground pepper

    1. Preheat oven to 425°. Generously butter a rimmed baking sheet.

    2. Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.

    3. Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

  • 2. lemare  |  September 17, 2007 at 9:37 pm

    Caramelized Butternut Squash

    Recipe from IRF reader, Jen

    2 medium butternut squash (4-5 pounds total)
    6 Tbs. unsalted butter, melted
    ¼ C. light brown sugar, packed
    1 ½ tsp kosher salt
    ½ tsp. freshly ground black pepper

    Preheat the oven to 400 degrees.

    Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 ¼ to 1 ½-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. Serves 6-8

  • 3. lemare  |  September 17, 2007 at 9:38 pm

    Roasted Brussels Sprouts

    This is from IRF reader, Jen. This basic method is great for any winter vegetable

    1 ½ lbs. Brussels sprouts (or other veggies: yams, potatoes, parsnips, squash, etc.)
    3 T. good olive oil
    ¾ t. kosher salt
    ½ t. freshly ground black pepper

    Preheat the oven to 400 degrees

    Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Turn them out on a baking sheet and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve. Serves 6.

  • 4. lemare  |  September 17, 2007 at 9:39 pm

    Roasted-Garlic Mashed Potatoes

    IRF reader, Jen, finds this an easy way to jazz up a traditional dish.

    Serves 5 (1/2 cup each)

    1 whole head garlic
    1 T. olive oil
    1 lb peeled Yukon gold or red potatoes, quartered
    3 C. water
    ½ cup milk
    Salt and Pepper to taste

    Preheat oven to 375 degrees. Remove white papery skin from garlic head (don’t peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake for 1 hour; cool 10 minutes. Separate cloves and squeeze to extract garlic pulp. Set aside. Discard skins.

    Place potatoes in a saucepan and cover with water. Bring to a boil; cook for 15 minutes until very tender. Drain.

    Heat milk in pan over medium heat until hot (do not boil). Add to potatoes, salt, and pepper. Beat at medium speed with a mixer until smooth. Add garlic pulp and stir well.

  • 5. lemare  |  September 17, 2007 at 9:40 pm

    Beef Stew

    Recipe from IRF reader, Jen.

    Serve over creamy mashed potatoes.

    1 ½ tsp. olive oil
    1 ½ lbs. beef stew meat, cut into 1” pieces
    3 ½ c. halved mushrooms (about 8 oz)
    2 c. diagonally cut carrots
    1 ½ c. coarsely chopped onion
    1 ½ c. sliced celery
    2 garlic cloves, minced
    1 ½ c. water
    1 c. Cabernet Sauvignon or other dry red wine
    ½ tsp. dried thyme
    1 ¼ tsp. kosher salt
    ¼ tsp coarsely ground black pepper
    2 (14.5 oz) cans no-salt added stewed tomatoes, undrained
    2 bay leaves
    1 (2 ¼ oz) can sliced ripe olives, drained
    2 tbsp red wine vinegar
    ¼ c. chopped fresh flat-leaf parsley

    Heat oil in a large Dutch oven over medium-high heat. Add beaf, cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves), bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley. Serves 6.

  • 6. lemare  |  September 17, 2007 at 9:41 pm

    Golden Potato-Leek Soup with Cheddar Toasts

    Another of Jen’s favorite recipes!

    Serves 8

    1 Tbsp. butter
    3 c. thinly sliced leek (about 3 medium)
    6 c. cubed peeled Yukon gold potato (2 ¼ lb) – Yukon gold are key to rich, buttery flavor!
    2 c. water
    ½ tsp. salt
    2 (14 oz) cans organic vegetable broth
    2 thyme sprigs

    Cheddar Toasts:
    8 (1/4” thick) slices diagonally cut sourdough French bread baguette
    Cooking spray
    ½ c. (2 oz) shredded sharp cheddar cheese
    1/8 tsp ground red pepper

    Remaining Ingredients:
    1/3 c. whipping cream
    ¼ tsp. freshly ground black pepper
    Thyme springs (optional)

    Preheat the oven to 375 degrees.

    1. To prepare soup, melt butter in a Dutch oven over medium heat. Add leek, cook 10 minutes or until tender, stirring occasionally (do not brown).
    2. Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.
    3. To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375 for 7 minutes or until toasted. Turn slices over, coat with cooking spray, and sprinkle 1 tbsp cheese over each slice. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.
    4. Remove pan from heat, discard thyme spris, partially mash potatoes with a potato masher, stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish with thyme sprigs, if desired.

  • 7. lemare  |  September 17, 2007 at 9:45 pm

    Spiced Sweet Potato Cake with Brown Sugar Icing Cake

    4 8-ounce red-skinned sweet potatoes (yams)
    Nonstick vegetable oil spray
    2 3/4 cups all purpose flour
    2 teaspoons ground cinnamon
    1 1/4 teaspoons ground ginger
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups sugar
    1 cup vegetable oil
    4 large eggs
    1 teaspoon vanilla extract

    1 cup powdered sugar
    3/4 cup (packed) dark brown sugar
    1/2 cup whipping cream
    1/4 cup (1/2 stick) unsalted butter
    1/4 teaspoon vanilla extract

    For cake: Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.

    Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.

    For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

  • 8. lemare  |  September 17, 2007 at 9:47 pm

    Lindsay’s Wassail

    4 C water
    3/4 c sugar
    2 cinnamon sticks
    8 cloves

    Boil 10 minutes, then add:

    4 c cranberry juice
    2 c OJ
    2 Tbsp lemon juice

    Warm through and serve (I always go a little generous on the cinnamon and cloves)

  • 9. lemare  |  September 17, 2007 at 9:49 pm

    White Chocolate Peppermint Hot Chocolate

    ½ Pint Chilled Whipped Cream
    6 hard peppermint candies, crushed
    4 cups milk
    8 oz White Chocolate
    ½ tsp Peppermint extract

    Add crushed mints to whip cream and beat until stiff peaks form. Cover and refrigerate for one hour.
    In a small saucepan, heat milk to a simmer and mix in chocolate. Whisk until chocolate is melted and mixture is smooth. Add peppermint extract.
    Pour hot chocolate into mugs and top with mint whipped cream.
    Serves four.

  • 10. lemare  |  September 17, 2007 at 10:32 pm

    Pumpkin Gnocci with Walnut Brown Butter Sauce

    1 cup canned pumpkin puree
    2 tablespoons melted butter, cooled
    1 1/2 cups all-purpose flour
    1 large egg yolk
    1/2 teaspoon each: salt and pepper
    1/4 teaspoon ground nutmeg
    1/4 cup butter
    1 cup California Walnuts, roughly chopped
    2 tablespoons chopped fresh sage
    1/4 teaspoon each: salt and pepper
    1/2 cup freshly shaved Parmesan cheese

    In large bowl, combine pumpkin and butter; add flour, yolk, salt, pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 4 sections. On floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough.
    In large pot, bring 6 cups salted water to boil. Cook gnocchi in 2 batches; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.
    Meanwhile, in skillet, melt butter over medium heat, cooking until it just starts to deepen in color. Add walnuts, sage, salt and pepper; cook 1 minute more. Drizzle walnut butter over gnocchi and top with shaved Parmesan

  • 11. lemare  |  September 20, 2007 at 11:57 pm

    Whole Wheat Pumpkin Cake

    This was submitted by IRF reader, Critts. Healthy and delicious!

    1/4 c butter (room temp)
    2 eggs
    2 c whole wheat flour
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp cloves
    1/4 c applesauce
    1 1/2 c sugar
    1 tsp vanilla
    1 c buttermilk (you can make your own buttermilk by filling the cup almost all the way to the top and adding 1-2 T white vinegar)
    3/4 c pumpkin

    Cream together room temperature butter and 1 c sugar on high speed for about 3 mins. Then add your eggs, vanilla, pumpkin, and applesauce.
    Then add all the dry ingredients including the rest of the sugar.
    Finally, add the buttermilk. Put in a bundt pan and bake at 350 degrees for 40-45 minutes.

    I whip heavy cream and add 1 tsp vanilla and 1/2 c -1 c of brown sugar (according to taste). I don’t add the brown sugar until after the cream is whipped.

    I’ve served this alone and with raspberries, blueberries and blackberries as well – both are great!


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