Fall has officially arrived! Pumpkin spice, large crisp apples, cooler days and nights, and soon the leaves will change colors. Fair season is in full swing in New England with the Big E now in its final week. Sadly, I won’t be able to make it this year due to my new work schedule and lack of time off. But there’s always next year!
Continue reading “My Top 5 Fall Bakes”
This recipe can be found in Parties!, page 221.
By the time New England reaches late November, Fall is in full swing. In my area of New England, the leaves are practically gone from the trees. Bare trees will cover the landscape until mid-May when the new leaves start their lives.
This time of year always makes me want to cook “fall favorites” as I call them. Pumpkins, apples, squashes, nuts, etc fill my kitchen. And this weekend’s recipe was not exception. This one included two “fall favorites”: butternut squash and apples! Not much else would say “fall recipe.”
Continue reading “Recipe #19 Butternut Squash and Apple Soup”This recipe comes from “Barefoot Contessa Back to Basics,” page 88
The second of three recipes that I made on Friday was the side dish.
I decided to complement my main dish and the dessert, I wanted a nice Fall-themed salad. So, I found a salad that used both butternut squash and apple cider! Perfect!
Granted, I ended up serving this a bit differently than called for. The vinaigrette ended up being cool, not warm, but I’m not really sure I would like a warm dressing anyway.
Despite this dressing tasted yummy and complemented the roasted butternut squash, walnuts, and dried cranberries in the salad. I also discovered that arugula is NOT my favorite lettuce, so I may end up having to switch it out in the future. It seems like Ina uses arugula quite often.
If you are interested in making this dish, be warned that if you add the cranberries to your roasting pan for the last 5 minutes, like the directions state, you may end up with some burnt cranberries on your tray. But! It’s totally worth it. Who knew roasting dried cranberries would bring out the flavor??
Sadly, I do not have any photos of this salad…or even the main course. I get too excited to eat the things I make that I sometimes forget to snap a pic!
Please forgive me.
From Barefoot Contessa Cooking for Jeffrey
Last night, I made a three course meal for myself and my family.
This post will discuss the dessert course for that meal. The other two recipes will be featured in a separate post.
Apple Pie Bars were an easy choice since we are in the heart of apple season here in New England. Plus, the salad I made had notes of fall flavors, so I figured this dessert was a great way to carry-over that theme.
These pie bars are completely different than what I was expecting! Instead of a thin crust that is found in a traditional pie, this crust is a little bit thicker and more plump. It also had some hints of flavor, until a regular pie crust. Which makes sense, since the pie crust taste shouldn’t outshine the flavor in the pie.
What really got me was the apple mixture and the topping!
The recipe called for both Granny Smith and Golden Delicious apples. I think this was the first time I cooked with Golden Delicious. I think this combination worked really well and probably adds some subtle flavor differences had I used only one type of apple. Mixed with sugar, lemon juice, and other common “fall spices,” the mixture simmered on the stove for about 15 minutes and in no my house smelled of pie!
The topping is more like a crumb topping, but it’s the crust dough with the flavor turned up. I added cinnamon and chopped walnuts and boy did it make a difference! I think the topping is the best part of this dish! If I make it again, I’ll probably add some cinnamon to the bottom crust, too.
While this does a little time to make since you have to peel, core, quarter, and thinly slice 6 apples, I think it is worth it and a great option to a traditional apple pie! The apple mixture appears to work well as a base for a regular pie, too.
This recipe is going on the “My Favorites” list!
