RECIPES

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FABULOUS FALL RECIPES

Fall Pear Salad

3 T. olive oil 2 bartlett or bosc pears, cored, thinly sliced

1 T. port wine or sweet red vermouth 6 oz. bleu cheese crumbles

2 tsp. red wine vinegar 6 dried apricots, thinly sliced

2 heads Boston head lettuce Salt and pepper to taste

In a bowl, whisk together oil, port and vinegar. On 6 salad plates, place a whole lettuce leaf. Save remainder of this head of lettuce for another use. Tear other head of lettuce into bite size pieces, gently toss with pears, apricots and dressing and salt and pepper. Place salad on lettuce leaves on plates and garnish with bleu cheese.

Serves 6

Pork Chops with Apples and Sweet Potatoes

1 ½ pound pork tenderloin 2 T. cider vinegar

2 large sweet potatoes, thinly sliced Salt and pepper to taste

½ onion, thinly sliced 2 T. cornstarch

2 large tart apples, thinly sliced ground cumin

1 2/3 c. orange juice, divided orange zest

½ c. brown sugar

Salt and pepper pork tenderloin and roast at 450 degrees for about 20-25 minutes or until 155 degrees. Remove and let stand before slicing. Combine 1 1/3 cup orange juice, brown sugar and vinegar and set aside. Saute onions in 1 T. olive oil until tender. Add sweet potatoes, salt and pepper and orange juice mixture and cook until potatoes are tender. Add apples and cook until apples are tender. Mix cornstarch and 1/3 cup orange juice and add to pan and boil one minute until thickened. Slice pork and place on platter. Arrange sweet potato mixture over top and garnish with ground cumin and orange zest.

Pumpkin Risotto

3 oz. thickly cut and cubed pancetta 8 cups chicken or vegetable broth (heated to

2 T. olive oil a simmer

1 medium onion, chopped handful of chopped fresh parsley

1 pound 2 oz. pumpkin, peeled, seeded 1 oz. unsalted butter

and chopped 1 ½ oz. freshly grated Parmesan cheese

14 oz. Arborio rice Sea salt and freshly ground pepper

Fry the pancetta gently in a large pan in olive oil until fat runs, then add the onion and fry until soft. Add the pumpkin and cook until soft. Add the rice and stir for 1 minute. Add the simmering broth, one ladle at a time, stirring continually. Add more stock gradually until rice is tender but firm to the bite. Season to taste and stir in parsely, butter and Parmesan cheese. Remove the pan from the heat and cover and let stand for three minutes. Transfer to a warmed platter and serve.

Maple Pumpkin Crème Brulee

Whisk together:

1 c. heavy cream 1 t. ground cinnamon

1 c. half and half ½ t. ground nutmeg

¾ c. canned pumpkin ½ t. ground ginger

¼ c. pure maple syrup ¼ t. ground cloves

Whisk together:

3 egg yolks

1 egg

1/3 cup pure maple syrup

pinch of salt

Caramelize Custard with Crème Brulee Sugar

Preheat oven to 325 degrees. Whisk cream, half and half, pumpkin, syrup and spices together in saucepan. Warm over medium heat until steam rises.

Whisk yolks, egg, syrup and salt together in a mixing bowl. Temper warm cream mixture into eggs and pour into ramekins. Prepare a water bath. Bake custards 35 to 45 minutes or just until set in the water bath. Do not overcook.

Remove ramekins from the water bath, cool, and wrap loosely in plastic. Chill until completely cold. Caramelize each custard just before serving.

Pear Cake with Rum Sauce

Preheat oven to 350 degrees.

Grease and flour bundt pan

1 can pears in juice 3 eggs

1 package yellow cake mix ½ t. almond extract

1/3 c. butter 1 cup warm strained apricot, seedless

raspberry or apple jelly

Puree pears in blender. In large mixing bowl, mix pureed pears and all cake ingredients except preserves. Spoon into pan. Bake 55-65 minutes. Cool 10 minutes. Remove from pan and cool completely on rack. While cake is still warm, spread with preserves.

Glaze – 1 cup powdered sugar, 1 T. light corn syrup, 2 T. milk, ½ t. vanilla – stir together and drizzle over cake.

Rum sauce – 1 package (3.4 oz.) instant vanilla pudding mix

1 ½ c. cold milk

1 cup whipping cream

¼ c. rum

Toasted almonds

In small bowl, whisk together pudding mix and milk. Let set. Stir in rum and cream that has been whipped to stiff peaks. Serve each slice of cake with a spoonful of rum sauce and top with toasted almonds.

Caramel Apple Cake

1 ½ c. sugar ½ t. baking soda

½ c. butter ½ t. salt

2 eggs 1 t. cinnamon

2 cups flour ½ t. nutmeg

1 t. baking powder 3 cups peeled sliced granny smith apples

Cheaters caramel sauce:

½ c. firmly packed brown sugar ½ t. vanilla extract

½ c. whipping cream ½ c. chopped pecans

¼ c. butter

For cake, in large bowl beat sugar, butter and eggs until light and creamy. Stir dry ingredients together and stir into butter mixture until well combined (batter will be very stiff). Stir in apples. Spread into greased 8” square pan. Note: for a 9x13 cake, double the recipe. Bake in 325 degree oven for 1 hour and 15 minutes or until toothpick inserted in center comes out with slightly moist crumbs. Cool in pan on wire rack. While cake is baking, prepare sauce. In small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium low and cook for 4 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Cool slightly. Sauce thickens slightly as it cools. To serve, but into squares. Serve with vanilla ice cream and top with caramel sauce. The caramel sauce can be reheated in the microwave.