On Fall Food

November 13, 2011

I am a summer person. I like tee-shirts liberated of their sleeves, the beach, tomato sandwiches, Kohr’s soft serve, sweaty bike rides, beach hair, tubing down the creek with a case of cold beer, camping, and general heliotropic behavior.

But that’s all over now, we’re halfway through the fall and we’ve already been through Snowtober. That means the oven is back on in full swing – roasted vegetables and slow cooked roasts. It’s nice.

Here are some fall food (and drink, of course) jams I am especially fond of, including the cutest hours d’oeuvres ever.

Spicy Maple Acorn Squash

Halve some acorn squash, sprinkle with salt, pepper, and chipotle. Place a pad of butter in each half, drizzile with maple syrup and roast at 400 degrees for 40 minutes.

Apple, Chard, and Onion Chutney

This is so great on some roast pork.

Carmelize a large thinly sliced onion. Add 2 peeled and diced apples, a head of finely chopped swiss chard, a few table spoons of cider vinegar, and some red wine. Reduce over medium heat.

Apple Grey Bourbon Hot Toddys

Yo, ferreal, these are brilliant. Look how pretty that looks! It makes your whole kitchen smell like the dream cabin you imagine for your grown up self. I am not a big scotch fan, so I go bourbon.

Bring six cups of water to an almost boil. Steep with six tea bags to make a good strong tea base. Add 1/2 cup of honey (more if you are down with the sweetness), some super thinly sliced lemons and apples, and bourbon to taste (I used about 3/4 of a bottle because I am a lush).

Pumpkin Prosciutto Blinis

These are so cute and so delicious. I had all of this Trader Joe’s Pumpkin Pancake mix, and as we all know I don’t care for carby sweets for breakfast. So I decided I would make some savory little snacks. They are salty and a little sweet, with a touch of richness. I love them. Everyone loved them.

Make a some pumpkin pancake batter. (Add a little extra salt, maybe use a little less sugar.) Make tiny little baby buttery blinis, about the size of a silver dollar. Top with creme fraiche, a ribbon of proscuitto, some chopped basil, and a tiny bit of reduced balsamic.

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One Response to “On Fall Food”

  1. bonnie hull said

    Dessert? I just had leftover flourless chocolate birthday cake (lovely, dense, semisweet, dry-ish, heaven) with just a subtle hint of nite-before red raspberry sauce, intermittently followed by sips of Victory Hop Devil IPA. I am not an IPA girl, but everything has its place.

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