Summer is clinging on this year and while I’m delighted about that and I’m sure you are too, it won’t be long before the trees turn golden and start dropping their leaves and the temperature drops with it. Autumn, or Fall, as our American friends call it, is upon us, and with it comes the holiday season.
It’s a great time for getting together with friends indoors, away from the cold, and enjoying good food, good drinks and good company. So I decided to put together a menu for you to enjoy, each dish absolutely perfect for Fall/Autumn. I found all these recipes (and images) on Rachael Ray’s website. Enjoy.
We’ll kick off with a really easy, super delicious salad which takes advantage of good, healthy Fall produce.
Carrot & Apple Salad
- 2 tablespoons of honey
- 2 tablespoons of walnut oil or EVOO
- 2 tablespoons of fresh lemon juice
- 1 green apple, cored and thinly sliced
- 2 carrots, peeled and cut into coins
- 1/2 cup of walnut pieces, toasted
Really simple. Whisk the oil, honey and lemon juice in a large bowl and season to taste with salt and pepper. Toss in the carrot, apple, mix well and top with the walnuts.
This can be a starter or a main course, but I prefer it as a starter as the flavour is mild and doesn’t spoil the main event!
- 2 cups canned Libby’s Pumpkin Pie Filling
- 1 teaspoon ground cumin
- 8 8 inches flour tortillas
- 4 ounces goat cheese, crumbled
- 1/2 cup chopped walnuts, toasted
- 1/4 cup vegetable oil
- In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas.
- Sprinkle with cheese and nuts. Top with remaining tortillas.
- In large skillet, heat 1 tbsp. oil over medium-low.
- Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes.
- Cut into wedges.
Fall Main Dishes
Heart-warming and delicious – these main courses are great for when you have friends round or just curling up on the sofa with the TV remote.
Fettuccine with Sausage & Kale
Rich Italian sausage, healthy green kale and a filling amount of pasta.
- 1 pound fettuccine
- 1 pound spicy italian sausage, removed from casing
- 1/2 cup heavy cream
- 1 large bunch kale, trimmed and coarsely chopped
- 1/2 cup grated parmesan
- In large pot of boiling, salted water, cook pasta until al dente; drain.
- In large skillet, cook sausage over medium-low until browned, about 7 minutes.
- Add 1/2 cup water and cream; simmer until reduced by half, about 7 minutes.
- Add kale; toss until wilted.
- Remove from heat; toss with pasta. Sprinkle with parmesan.
Broiled Miso Steak
Steak is an autumn must – but it needs jazzing up from time to time. This one is flavourful.
- 1/4 cup of red miso
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon of sesame oil
- 1/2 teaspoon of sugar
- 2 1″ thick sirloin steaks (3lb total)
- In bowl, whisk miso, Worcestershire sauce, oil and sugar.
- Spread over steaks; let marinate for 30 minutes.
- Broil steaks, turning once, about 10 minutes for medium-rare.
- Let stand 5 minutes, then slice.
To serve alongside the steak, this American Fall recipe classic is ideal.
Spicy Creamed Corn
- 1 16 ounce bag frozen corn
- 1 jalapeno, minced
- 1 shallot, minced
- 4 tablespoons butter
- 3/4 cup heavy cream
- Preheat oven to 400 degrees.
- Roast corn in pan, stirring, 25 minutes.
- Cook jalapeno and shallot in butter over medium heat, 3 minutes.
- Add cream and corn; cook, 3 minutes.
Every good dinner needs a good ending – these two desserts represent autumn in the BEST way.
Choco-Coconut Cookie Sandwiches
- 1/4 cup shredded coconut
- 1 tablespoon sweetened condensed milk
- 1 pinch salt
- 16 round vanilla wafers
- 3/4 cup mini chocolate chips
- In small bowl, stir together coconut, condensed milk and salt.
- Spread mixture on flat side of 8 cookies; top with remaining cookies.
- Press chocolate chips around sandwich edges, using a little extra condensed milk if necessary to help them stick.
For me, butternut squash is NOT a favourite – but in this dessert, it’s amazing. Go figure!
- 2 10 ounce packages of thawed frozen butternut squash puree
- 1 14 ounce can of coconut milk
- 4 eggs
- 1/2 cup pure maple syrup
- whipped cream
- Preheat oven to 325 degrees .
- Blend squash, coconut milk, eggs and syrup; pour into 8-inch baking dish.
- Put dish in roasting pan; pour boiling water halfway up dish to make water bath.
- Bake, 1 hour.
- Top with cream.
Fall Snacks & Drinks
When it’s not a meal you’re after, but just a little comfort food and a drink then these next two recipes are bang on. Grab your partner, find a good movie, whip these up and settle down together. Lovely.
- 4 tablespoons butter
- 1 1/2 teaspoons hot sauce
- 1 tablespoon honey
- 12 cups popped popcorn
- In a small pan, melt butter; whisk in hot sauce, honey and 1/2 tsp. salt.
- Place popcorn in large bowl.
- Drizzle with butter mixture; toss and season.
The Tipsy Grape
A shot of bourbon warms the cockles on a cold night!
- 9 large mint leaves
- 3 ounces bourbon
- 2 ounces concord grape juice
- 1 ounce fresh lemon juice, plus 1 strip zest
- 4 teaspoons pure maple syrup
- Muddle 8 mint leaves in cocktail shaker.
- Add bourbon, grape juice, lemon juice and maple syrup.
- Fill shaker with ice; shake vigorously for 20 seconds.
- Strain into chilled glass; garnish with lemon zest and remaining mint leaf.
I hope I’ve got every angle covered for you this Fall (or Autumn if you prefer!). A dinner party, an impromptu get together, a quiet night in – there’s something for all occasions here and as you can see, they’re all so easy to make.