Recipes tagged with « Fall Recipes »
Butternut Gnocchi with Chanterelles
Gnocchi made from roasted butternut squash blended with pecorino and spiced lightly with nutmeg. Pancetta crisps up in butter, mingles with chanterelles and shallots, deglazed with prosecco. Zucchini ribbons add freshness, toasted smoked almonds bring crunch and depth. Four yolks spooned atop, Parmesan shavings finish the dish. Texture contrast, earthy aroma, and balance between sweet, savory, smoky layers.
Apple Crumble Cake Twist
A layered apple cake with oat crumble, cinnamon, and tangy sour cream. Uses fresh tart apples drenched in lemon juice and brown sugar. Crumble topping swaps quick oats for rolled oats for texture. Buttermilk replaces sour cream for moist crumb. Bicarbonate reacts with acidity for lift. Caramel drizzle adds richness. Bake until edges brown and skewer tests clean. Dust powdered sugar last for balance. A homey vibe, no flour shockers. Easy swaps within reach, timing relies on sight and touch more than clocks.
Roasted Spiced Squash Soup
A hearty soup using roasted delicata squash and sweet potatoes, combined with sautéed shallots and ginger. Simmered in vegetable stock, pureed smooth, then finished with toasted pepitas and a drizzle of chili oil for a subtle kick. Gluten-, nut-, dairy-, egg-free. Relies on visual cues like golden skin and soft flesh to judge roasting and simmering rather than strict timings.
Butternut Tartines Agrodolce
Sliced butternut roasted with olive oil, layered on toasted multigrain bread with sharp cheddar. Topped with peppery arugula, shallots, and a tangy agrodolce sauce with cider vinegar, pumpkin seeds, golden raisins, capers, crushed chili, and maple syrup, finished with butter. Roasting and sauce simmering timed to bring out cider and sweet notes. Roasting brightens the squash and softens edges, sauce thickens to syrup consistency. Assembly quick, tartines warm, contrast of textures and savory-sweet balance stands out. Modified quantities for milder roast and richer sauce with hazelnuts instead of pumpkin seeds and dried apricots replacing raisins, plus a hint of smoked paprika.
Apple Potato Rösti
Hash brown style rösti using 700g Yukon Gold potatoes mixed with grated shallots and a pinch of cinnamon. Baked apple compote softened with maple syrup replaces honey. Crisp apple salad tossed with tarragon and red wine vinegar. Butter used for frying, aged gouda for garnish, served alongside sour cream. A cozy vegetarian dish with a hint of warming spice and fresh herbs. Prep and cook time just over an hour. Serves 4 to 5.