Gorgeous cuisine is coming our way. That is exactly how I see the fall harvests. Summer months bring fresh fruit and lighter eating, fresh salads and grilled meats, while the autumn brings us heavier foods, laden with flavors and aromas that make my taste buds dance.
I love the deeper colors of September through November and the heartier meals sprinkled with autumnal spices. I have been creating my menus and have chosen a few that are on the docket in the month of September to share with you. Please click on the links provided, poke, browse the sites and discover more tantalizing foods.
My first choice to write about today is a breakfast or brunch favorite that I simply cannot have enough of. I have chosen Emeril Lagasse’s Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze, from Food Network. The preparation time is low, 30 minutes and the ingredients list is very basic and loaded with flavor. I love this Coffee Cake recipe but doubly so because of the Brown Sugar Glaze addition. Click here for the recipe and to connect with Emeril on Food Network.
Two salads are posted here, one after the other, simply because I could not choose between them. Both of them grabbed my attention equally and I can tell you it will be the same for my sweet three when they are seated at the dinner table. I am thinking I should double the recipe for each one.
Southern Living is a great magazine and their site is just as stellar. I was cruising through this morning and found this recipe, I have to be honest, it was the Vinaigrette that caught my eye and made my hand hit the print button. Prep time is 20 minutes and the list of ingredients is full of flavor. Click here to connect with Southern Living
Spinach-Apple Salad with Maple-Cider Vinaigrette
Sugared Curried Pecans
- 1 96-0z.) package pecan halves
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon curry powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
Maple Cider Vinaigrette
- 1/3 cup cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2/3 cup olive oil
- 1 (10-oz.) package fresh baby spinach, thoroughly washed
- 1 Gala apple, thinly sliced
- 1 small red onion, thinly sliced
- 1 (4-oz.) package crumbled goat cheese
1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note:Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
The second salad my taste buds are lusting after is over at Williams-Sonoma, no surprise there. The cuisine on their site and in their catalog is sheer delight and this particular gem is gorgeous to the eyes as well as the tongue. The ingredients list deviates a bit from the norm, but with beautiful results, as you can see. Chef Chris Cosentino’s Grilled Peaches, Gorgonzola and Dandelion Greens. Please click here to connect with Williams-Sonoma and for this stellar recipe.
Food and Wine Magazine is simply one I cannot do without. I am consistently poking around on their site and in their publication. You can subscribe to receive a delicious recipe daily and “like” their Facebook page as well for additional inspiring ideas. I am extremely fond of Halibut and combining it with the following ingredients to create their Halibut and Fall Harvest Saute is autumn cuisine at it’s very best. Total time to create is only 30 minutes and serves 4
Ingredients list Click here for full recipe and connect with Food and Wine
- Unsalted butter
- Large shallot
- Large garlic clove
- Butternut squash
- Medium parsnip
- Small turnip
- Dry white wine
- Thyme sprigs and leaves
- Bay leaf
- Chicken stock
- Halibut Fillets
- Olive oil
Last and not least of course is dessert. A post simply does not feel complete without something sweet and decadent to follow up a tasty meal. Country Living Magazine is a publication that I subscribe to in print, follow on Facebook and is a site on the web I visit frequently. When the holidays are approaching their site is one of the first ones I hit for inspiring ideas and trends. Pay them a visit and you will see why.
Fall Apple Cranberry Pie Filling Ingredients (for full recipe, please click here)
- Granulated sugar
- Packed brown sugar
- All purpose flour
- Ground Cinnamon
- Grated Nutmeg
- Baking apples
- Dried cranberries
- Lemon juice
- Cold unsalted butter