Tag: autumn

Cardamom Pear Tart

Cardamom elevates the flavor in this French-style Cardamom Pear Tart, but pear is the undeniable star in this delicate yet flavor packed show-stopper.

Your friends and family will be wowed with your pastry prowess when they see this elegant Cardamom Pear Tart. No need to let them just how easy it is to create!

Move over apples! Pears are the star in my Cardamom Pear Tart! Pears are one of my favorite fall fruits, and very underappreciated in my opinion. Select your pears with care. Too ripe, and your pear slices will become mushy and fall apart. If under-ripe, the tart will not be as intensely pear flavored. I used D’Anjou pears, which are a short necked variety. I think the yield is a little better, and I like the the shape the slices make for the “petals.”

I always get a little nervous when it comes to pastry. Did I overwork the dough? Did it chill enough? Is it sticking to the counter? That’s why this press-in sweet crust is your best friend. It’s very forgiving and yields a sweet, crisp, and buttery shortbread cookie-like crust. Just make sure the thickness is fairly even.

Cardamom Pear Tart with a Calvados Apricot Glaze
Assembled Cardamom Pear Tart ready to bake!
Leaving the skin in the pear sauce adds texture and flavor.
Brush the Cardamom Pear Tart with melted butter before baking.
Cardamom Pear Tart
Print

Cardamom Pear Tart

0.0 from 0 votes
Course: Dessert
Servings

8

servings

Ingredients

  • 7 large D’Anjou pears

  • brandy

  • butter

  • granulated cane sugar

  • ground cardamom

  • sea salt

  • water

  • powdered sugar

  • Crust

  • unsalted butter, softened

  • granulated can sugar

  • sea salt

  • 1 large egg, at room temperature, beaten

  • all-purpose flour

  • Glaze

  • apricot spread (I prefer Santa Cruz brand)

  • water

  • Calvados (optional but highly recommended)

Directions

  • Wash the pears. Core and chop 4 of the pears, leaving the skin on. Set aside the remaining 3 pears.
  • In a large heavy bottomed skillet, melt 1 tbsp of butter. Add the pears, cardamom, salt, brandy, and 1/3 cup of the water. Cook on medium low heat, stirring frequently, until the pears are very soft and caramelized. Add additional water as necessary to prevent burning.
  • Allow the pears to cool. Mash the pears or run them through a food mill until the they are the consistency of applesauce. Set aside.
  • Peel and core the remaining pears. Cut into thin slices, approximately 1/8 inch thick.
  • In a large heavy bottomed skillet, melt 1 tbsp of butter. Add the sliced pears and 1/3 cup of water. Simmer/saute over medium heat, adding additional water if necessary, until the slices are just flexible. Remove from the heat and set aside.
  • Crust
  • Use a stand mixer fitted with a paddle attachment or a hand mixer to cream the butter.
  • Add the sugar and beat until light and fluffy. Add the egg gradually until just combined.
  • Add the flour and mix on low until just combined.
  • Press the dough into a 9″ tart pan with removable bottom. Dock the bottom of the crust with a fork.
  • Place the crust on a baking sheet and chill in the freezer for at least 15 min. Preheat the oven to 400 degrees F.
  • Remove the chilled crust from the freezer and line with foil or parchment. Fill with pie weights or dried beans. Blind bake on a baking sheet for 20 minutes.
  • Remove the pan from the oven and reduce the oven temperature to 350 degrees. Remove the weights and foil liner. Return to the oven for an additional 5 minutes.
  • Assemble & Bake the Tart
  • Add the pear sauce to the prepared tart shell and spread evenly.
  • Arrange the pear slices in concentric rings, with each slice slightly overlapping the edge of the next. Start on the outside and work your way to the center. Brush the top with 1 tbsp melted butter.
  • Bake on a sheet pan for 25 – 30 minutes at 350 degrees. The pears should be soft but not mushy.
  • While the tart is baking, prepare the apricot glaze. Combine the apricot spread, water, and Calvados in a small saucepan. Heat over medium to low heat, stirring frequently, until the mixture is a smooth liquid. Remove from the heat.
  • Remove the tart from the oven and turn on the broiler.
  • Using a small mesh strainer, sift 1 tbsp of powdered sugar over the top of the tart. Use a crust shield or cover the crust with aluminum foil to prevent burning.
  • Place the tart (still on the baking sheet) under the broiler for 3 – 5 minutes. Watch the tart carefully to prevent burning. Remove from the oven when the edges of pear slices have turned a golden brown.
  • Allow the tart to cool for 10 minutes, then brush the apricot glaze gently but generously over the top of the tart. Serve warm.

Notes

  • Calvados is apple or pear brandy from the Normandy region of France.

Recipe by Katie

Vegan Delicata Squash Salad

With Fennel, Chinese Five Spice Pecans, & Apple Cider Vinaigrette

When the leaves start to change and the weather starts to cool, I start craving comfort food. My baking ramps up, and roasts, stews, and pastas feature heavily in the rotation for family dinners. I created this Vegan Delicata Squash Salad as a fall flavored antidote to all that heaviness. It celebrates the fresh produce of the season.

Vegan Delicata Squash Salad combines many of my favorite autumn flavors: cinnamon and clove scented pecans, creamy roasted winter squash, sweet and juicy pears, and tart apple cider! Your taste buds will be singing without adding to your waistline.

Delicata squash is my favorite winter squash. It is reminiscent of sweet potato and has a creamy texture. The skin is very thin and edible, so no need to peel! Delicata squash has become more readily available at the supermarket in recent years, but if you can’t find it you could use sweet potatoes, butternut squash, or even pumpkin (the pie variety.)

Let’s talk about fennel. This is a seriously under appreciated veggie, mainly due to the flavor descriptor “licorice.” When I think of licorice, I think of that bane of childhood Halloween candy bags: black, waxy, and gag-worthy. Yuck! But fennel tastes nothing like that. It has a delicate anise flavor. When served raw it is crisp and lightly sweet. It adds a certain something when roasted with carrots, potatoes, and onions.

Chinese five spice is a blend of cinnamon, fennel, star anise, Szechuan Peppercorns, and clove. It may also contain ginger and cardamom. It is quite a versatile spice blend, adding complexity and warmth to anything from crispy glazed chicken wings, veggie dishes, and baked goods. It definitely deserves a pot on your spice rack.

Vegan Delicata Squash Salad is filling enough for a main dish, or you can pair it with protein of your choosing.

Recipe by Katie

Vegan Autumn Delicata Squash Salad
Pin
Print

Vegan Autumn Delicata Squash Salad

0.0 from 0 votes
Course: Main Dishes, SaladsDifficulty: Easy
Servings

4

servings

Ingredients

  • Candied Pecans

  • raw pecan halves

  • olive oil

  • light brown sugar

  • Lyle’s Golden Syrup

  • Chinese five spice powder

  • black pepper

  • coarse sea salt

  • Salad

  • Delicata Squash, small to medium sized

  • fennel bulb with stalks and fronds

  • packaged baby kale salad mix

  • Lacinato (dino) kale stalks

  • ripe red pears, such as Starkrimson, cored and sliced into wedges

  • extra virgin olive oil

  • coarse sea salt

  • black pepper to taste

  • Dressing

  • extra virgin olive oil

  • apple cider vinegar

  • apple cider or apple juice

  • maple syrup

  • Dijon mustard

  • fennel fronds, finely chopped

  • shallot, finely minced

  • salt and pepper to taste

Directions

  • Candied Pecans
  • Preheat the oven to 350°.
  • In a small bowl combine the pecans, 1 tbsp of olive oil, brown sugar, golden syrup, Chinese five spice powder, 2 tsp of black pepper, and 1 tsp of sea salt. Stir until coated.
  • Spread on a parchment paper lined sheet pan. Bake at 350° for 7 to 10 minutes, watching closely to prevent burning.
  • Allow to cool and then break the candied nuts apart.
  • Dressing
  • Wash the fennel, taking care to remove any dirt. Remove some of the fronds and finely chop enough for the salad dressing. Set the remaining fennel aside.
  • Combine the ingredients in a mason jar. Make sure the lid is on tight before shaking until emulsified.
  • Taste the dressing and add additional maple syrup or seasoning if needed. Shake to combine. If possible, allow the dressing to rest for an hour to develop the flavors.
  • Salad
  • Wash and dry the squash. There is no need to peel the squash, as skin is both edible and beautiful. Slice in half lengthwise and scoop out the pulp and seeds. (The seeds are similar to pumpkin seeds and can be saved and roasted, if desired.) Slice into quarter inch thick “c” shaped pieces.
  • Place on a parchment lined pan, drizzle with olive oil, and season with sea salt and black pepper. Roast for 20 to 30 minutes. The bottoms will have turned a lovely golden caramel color. Cool before assembling the salad.
  • Slice the fennel bulb into thin pieces. The stalks can also be used. They have a delicate anise flavor, but can be fibrous, so be careful to slice very thinly. Place the sliced fennel bulb and stalks in a bowl of cold water until ready to build the salad.
  • Core the pear and slice into wedges.
  • Remove the stalks from the dino kale and tear into bite sized pieces.
  • Assemble the salad. In a large bowl or on a large platter add the baby greens and the kale. Add a few tablespoons of the vinaigrette and toss with tongs to coat. Top with the fennel, squash, pear slices, and candied pecans. Drizzle with additional dressing, and enjoy!

Notes

  • Don’t have Lyle’s Golden Syrup? Substitute light corn syrup. I use Lyle’s because it is made from cane sugar rather than corn.
  • Don’t have Chine five spice? You can use cinnamon, clove, and star anise. I buy my Chine five spice at the Asian grocery store.

Chicken and Biscuits Casserole

Technically we are still in the dog days of summer here in western North Carolina, but that doesn’t stop me from dreaming of cool nights, warm blankets, crackling fires, and cozy food that sticks to your ribs. As far as I’m concerned, fall should start on September 1. If you’re in the same frame of mind, then give my Chicken and Biscuits Casserole a try!

This dish is cross between Chicken Pot Pie and Chicken and Dumplings. (My husband suggested I call it Chicken Bumplings. Ha!) Rich, creamy herb gravy, tender chicken, and succulent veggies topped with fluffy, buttery drop biscuits: oh my goodness! This will definitely end up on your autumn rotation. It is a family favorite around here. The use of rotisserie chicken speeds up the cooking time considerably, and the drop biscuits are dead easy. Just don’t overmix!

Mix up your Chicken and Biscuits Casserole by switching up the veggies. I’ve made this with green beans and asparagus, and it was just as tasty! Or try adding a tablespoon of chopped fresh thyme to the biscuits for an even bigger flavor punch! I find that the sherry adds depth of flavor to the sauce. However, if you prefer not to use alcohol in your cooking, you can leave it out.

Make my Chicken and Biscuits Casserole this weekend! And don’t forget to call dibs on the leftovers!

A cooking pot filled with shredded chicken, broccoli, orange carrots, and mushrooms, surrounded by a white and gray striped cloth.
Chicken and Biscuits Casserole
Print

Chicken and Biscuits Casserole

0.0 from 0 votes
Course: Main Dish
Servings

6-8

servings

Rich, creamy herb gravy, tender chicken, and succulent veggies topped with fluffy, buttery drop biscuits: oh my goodness!

Ingredients

  • Rotisserie chicken, picked & shredded, skin removed

  • broccoli, medium, cut into florets

  • Carrots, medium, peeled & sliced

  • Cremini mushrooms, sliced

  • Butter

  • Sea salt

  • For the sauce:

  • AP flour

  • Butter

  • Dry sherry

  • Chicken broth

  • Half & half

  • Minced garlic

  • Fresh thyme, finely chopped

  • Fresh rosemary, finely chopped

  • Better than Bouillon Chicken Base

  • Salt & pepper to taste

  • For the biscuits:

  • AP flour

  • Baking powder

  • Butter, salted

  • Buttermilk or milk

  • Melted butter (optional)

Directions

  • Preheat the oven to 350°F.
  • Add the shredded chicken, broccoli, and carrots to a large dutch oven.
  • Saute the mushrooms in butter with a pinch of salt on medium high heat. To speed the process, add a few tablespoons of water. This sounds counterintuitive, but actually helps the mushrooms give up their water faster so they can begin to brown.
  • Add the mushrooms to the pot and stir to combine.
  • Make the sauce:
  • Melt the butter over medium heat in a large heavy-bottomed sauce pan. Add the flour and whisk to combine. Stir continuously for 4-5 minutes until the roux becomes golden brown.
  • Add the sherry and continue whisking vigorously. The mixture will boil and thicken very quickly.
  • Add the broth and whisk to combine. Return to a simmer.
  • Add the chopped herbs, garlic, and half & half. Simmer until slightly thickened.
  • Pour the sauce over chicken and vegetables.
  • Bake in the oven for 20-30 minutes, until the sauce is bubbling and thickened.
  • Make the biscuits:
  • In a large mixing bowl, whisk the flour and baking powder to combine.
  • Cut the cold salted butter into 1/2 in cubes and add to the flour. Toss with fork.
  • Using a pastry blender or fork, but the butter into the flour until well combined. There should still be tiny pea sized butter pieces in the flour.
  • Increase the oven temp to 450°F.
  • Pour in the milk or buttermilk and mix until just combined. Over mixing will lead to tough biscuits.
  • Remove the stew from the oven. Using an ice cream disher or a 1/4 cup measurer, carefully scoop the dough in balls on top of the stew.
  • Return the pot to the oven and bake for 18 – 22 minutes or until the biscuits are golden brown and the sauce is bubbling.
  • Brush the biscuits with melted butter, if desired.

Notes

  • Substitute Marsala or dry white wine for the sherry.
  • Don’t have salted butter? Add 1 1/4 tsp of salt to the biscuit recipe.
  • Trying adding fresh thyme to your biscuits!
  • Substitute asparagus, green beans, or whatever you have on hand for the broccoli.

Recipe by Katie

Appalachian Cider Beans

Cider beans are a love letter to baked beans. Pinto beans with fresh local cider, salt pork, and sorghum syrup are baked all day. Eating these with cornbread is required!

Ingredients

  • 3 cups dried pinto beans or beans of your choice
  • water for soaking
  • 3 cups fresh apple cider
  • 10 oz salt pork (also known as side meat)
  • 2 small yellow onions, peeled & left whole
  • peeled cloves of 1 whole head of garlic
  • 6 tablespoons of sorghum syrup (molasses may be substituted if sorghum is not available)
  • 1 tbsp mustard powder
  • 2 tbsp apple cider vinegar
  • 1 tbsp apple cider syrup (optional)

Method

Cover the beans with a few inches of water in a large bowl or pot and soak overnight for 12 hours.

Drain the beans and discard the water. In a medium saucepan, simmer the beans with the cider over medium heat for about 30 minutes. Drain the beans and reserve the cooking liquid.

Preheat the oven to 300°F. Slice the salt pork to about the thickness of thick cut bacon. Cover the bottom of a cast iron pot with a lid or a bean pot with about half of the pork. Add the beans to the pot. Bury the onions and the garlic cloves in the beans. Cover the beans with the remaining salt pork slices.

In a microwaveable bowl or measuring cup combine the sorghum syrup, vinegar, apple cider syrup, and mustard powder. Microwave for 30 seconds and stir until well combined. Pour over the beans. Add the reserved apple cider cooking liquid. Add hot water until the beans are just covered. Cover the pot.

Bake for 4 hours. Remove from the oven and check the liquid level. If the beans appear too dry, add additional water. Cover the beans and return to the oven. Bake for additional 2 hours or until beans are tender.

Serve with cornbread.

Recipe by Katie

Autumn Delicata Squash Salad

With Fennel, Chinese Five Spice Pecans, & Apple Cider Vinaigrette

When the leaves start to change and the weather starts to cool, I start craving comfort food. My baking ramps up, and roasts, stews, and pastas feature heavily in the rotation for family dinners. I created this salad as a fall flavored antidote to all that heaviness. It celebrates the fresh produce of the season. The squash makes this filling enough for a main dish, or you can pair it with roasted pork tenderloin.

Ingredients

  • 1 cup raw pecan halves
  • 3 tbsp + 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tbsp golden syrup or corn syrup
  • 2 tbsp Chinese five spice powder
  • 2 tsp black pepper + more for seasoning
  • 1 tsp + 2 tsp coarse sea salt
  • 2 – 3 small to medium delicata squash
  • 5 oz package of baby greens (I like to use the “superfood” blend)
  • 2-3 stalks of Lacinato kale, torn into bite size pieces
  • 1 fennel bulb with stalks & fronds
  • 2 ripe red pears, such as Starkrimson, cored and sliced into wedges

For the vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup apple cider or apple juice
  • 1 tbsp maple syrup
  • 3 tbsp fennel fronds, finely chopped
  • 1 tbsp shallot, minced
  • 1 tbsp Dijon mustard
  • salt & pepper to taste

Method

Preheat the oven to 350°. Roast the squash. Line a sheet pan with parchment paper. Wash and dry the squash. There is no need to peel the squash, as skin is both edible and beautiful. Slice in half lengthwise and scoop out the pulp and seeds. (The seeds are similar to pumpkin seeds and can be saved and roasted, if desired.) Slice into quarter inch “c” shaped pieces. Place on the parchment lined pan, drizzle with olive oil, and season with sea salt and black pepper. Roast for 20 to 30 minutes. The bottoms will have turned a lovely golden caramel color. Cool before assembling the salad.

Make the candied pecans. In a small bowl combine the pecans, 1 tbsp of olive oil, brown sugar, golden syrup, Chinese five spice powder, 2 tsp of black pepper, and 1 tsp of sea salt. Stir until coated, and spread on a parchment paper lined sheet pan. Bake at 350° for 7 to 10 minutes, watching closely to prevent burning. Allow to cool and then break the candied nuts apart.

Prepare the fennel. Wash, taking care to remove any dirt. Remove some of the fronds and finely chop enough for the salad dressing. Slice the bulb into thin pieces. The stalks can also be used. They have a delicate anise flavor, but can be fibrous, so be careful to slice very thinly. Place the sliced fennel bulb and stalks in a bowl of cold water until ready to build the salad.

Make the salad dressing. My favorite way to do this is to combine all the ingredients in a mason jar and shake until emulsified. Taste the dressing and add additional seasoning or maple syrup if needed. If you have time, make this salad at least an hour in advance of serving the salad so the ingredients have time to marry. This dressing will keep in the refrigerator for a few days.

Assemble the salad. In a large bowl or on a large platter add the baby greens and the kale. Add a few tablespoons of the vinaigrette and toss with tongs to coat. Top with the fennel, squash, pear slices, and candied pecans. Drizzle with additional dressing, and enjoy!

Recipe by Katie

Pumpkin Pasta Sauce with Oktoberfest Beer

Pumpkin has become the symbol of all things fall in recent years, and this humble squash finds itself in all kinds of previously unexpected settings… from candles, to coffee, to popcorn!

This is a quick and easy way to enjoy pumpkin in a savory preparation, which in this cooks humble opinion, is the best way to enjoy pumpkin.

Ingredients

  • 2 tbsp butter
  • 2 tbsp finely chopped fresh sage
  • 1/2 onion diced small
  • 1 tbsp minced garlic
  • 1/2 cup Oktoberfest beer
  • 1 can pumpkin puree
  • 1 cup heavy cream
  • ground nutmeg
  • salt & pepper to taste
  • 40 g freshly grated Parmigiano Reggiano (the good stuff) + more for serving
  • chopped chives for garnish if desired
  • Pasta of your choice (I used tagliatelle)

Method

In a medium saucepan, saute the onion and sage in the butter on medium heat until the onions are translucent. Add the minced garlic and cook for a minute more, being careful not to burn the garlic. Add the beer and simmer for about 5 minutes. Add the heavy cream and pumpkin and mix well.

Transfer the mixture to a blender and blend until smooth. Return to the saucepan and simmer on low heat for an additional 10 minutes. Remove from the heat and add the grated Parmigiano Reggiano and grate a small amount of fresh nutmeg, or a pinch of ground nutmeg. Add salt, pepper, and additional cheese according to your taste.

Toss the cooked pasta in the sauce and serve topped with freshly grated Parmigiano Reggiano and chives.

Recipe by Katie