Top Fall Recipes To Try This Season
You can taste them all at the Farmer's Market!
Here they are:
PUMPKIN APPLE MUFFINS WITH STREUSEL TOPPING
These muffins combine all the roadside fruit and vegetable stand sights into the quintessential harvest muffin. While high in satisfaction and flavor, they are low in fat insuring that you don’t begin to look like Charlie Brown’s “Great Pumpkin”.
- 1 2⁄3 cups all purpose flour
- 1 1⁄3 cups sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoons ginger
- 1⁄8 teaspoon cloves
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2⁄3 cups pumpkin puree
- 1⁄3 cup vegetable oil 1 1⁄3 cups apples, peeled and finely chopped; one egg.
- 3 tablespoons brown sugar
- 1 tablespoon and 1 teaspoon flour
- 1 teaspoon cinnamon
- 1 tablespoon butter
In a large bowl, combine all dry ingredients. In another bowl, combine egg, pumpkin puree and oil, stir into dry ingredients until just moistened. Fold in apples. Fill greased or paper lined muffin cups ¾ full. For topping, combine sugar, flour and cinnamon. Cut butter into sugar mixture until mixture resembles coarse crumbs. Sprinkle each muffin with 1 teaspoon of streusel mixture.
Bake in a 350 degree oven for 30 - 35 minutes or until muffins test done. Cool in pan 10 minutes. Remove from pan and cool muffins completely on a wire rack.
WFM'S GINGER CARROT DIP
- 5 medium carrots, coarsely chopped, we use a food processor.
- 2 scallions, green part only, finely chopped
- ¼ cup minced cilantro
- ¼ cup finely chopped peeled ginger
- ½ cup mayonnaise
- 1 ½ Tablespoons seasoned rice vinegar
- 1 Tablespoon soy sauce
- ¼ teaspoon Asian sesame oil
Place chopped carrots, cilantro and ginger in a bowl, add ginger. Mix together mayonnaise, vinegar, soy sauce and sesame oil and mix well.
Pour dressing over vegetables and combine well.
Refrigerate for several hours before serving.
PUMPKIN GINGER MUFFINS
- 1 ½ cups sifted all purpose flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- 6 Tablespoons butter, softened
- 1⁄3 cup granulated sugar
- 1⁄3 cups light brown sugar, firmly packed
- 2⁄3 cup canned pumpkin
- ½ cup buttermilk
- ½ cup finely chopped crystallized ginger
In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Beat the butter, granulated sugar and brown sugar until light and fluffy.
Beat in the egg and the pumpkin to the butter and sugars.
Add the flour mixture alternately with the milk, blending well
Fold in the chopped ginger. Fill paper lined muffin pans three quarters full.
Bake in a preheated 350 degree oven for 25 to 30 minutes.
Yield: 12 muffins.
DELICATA SQUASH RINGS
These take just 10 to 12 minutes to cook and when finished are glazed with a rich caramel coating from the natural sugars in the squash.
- 2 Delicata Squash
- 1 ½ Tablespoons Olive or Vegetable Oil
- Salt and Freshly Milled Pepper
Wash the squash. Slice off the ends and scoop out the seeds with a teaspoon. Do not peel, the skin is edible. Cut the squash into rings, about 1/3 inch thick. Heat the oil in a wide skillet, add the squash, and fry over medium heat until richly colored on the bottom, about 6 minutes. Turn and cook on the second side until tender, about 6 minutes. Season with salt and pepper. Drizzle with a little olive oil or butternut squash oil.
SPICY ROASTED SQUASH
- 1 Medium/large butternut squash (2-3 lbs)
- 2 Teaspoons coriander seeds
- 2 Teaspoons dried oregano
- 1/2 Teaspoon fennel seeds
- 2 Small dried red chilies (or to taste)
- 1 Teaspoon salt
- 1 Teaspoon freshly ground black pepper
- 1 Clove of garlic
- 1 Tablespoon olive oil
Preheat the oven to 400 degress. Wash the squash, then cut it in half with a large sharp knife (cut off one side and roll the squash on to the cut edge to make this safer and easier.) With a large spoon, remove the seeds from the squash (try roasting these with a little touch of oil and some sea salt and have them with drinks, like peanuts - they're really nice.) Cut the squash lengthways into quarters and then cut the quarters in half - you should have approximately 1 inch think, boat shaped wedges of squash. Put them into a bowl.
Put all the dried herbs and spices into a mortar and pestle and pound them up with salt and pepper to make a fine powder. Once you've done this, add the garlic clove and pound it into the spices. Scrape out the contents into the bowl and add 1 tablespoon of olive oil. Toss the squash thoroughly in this herb and spice mixture, making sure that all the pieces are well coated.
Place the squash pieces in a line, skin side down, on a baking tray. Roasted them for about 30 minutes or until tender. The spicy flavor will cook into the squash, and the squash will crisp slightly, the skin becoming caramelized and chewy.
I use the particular vegetable for so many different things: as a base for a filling in a ravioli, for bread, for risotto and as a vegetable to accompany any roast. When I first showed it to my mum she didn't like the idea of it, but she actually loved the taste with the spices. We eat it quite a lot at home now. Do try it - it's really nice, cheap and accessible.
From the book 'The Naked Chef' by Jamie Oliver!