While Thanksgiving and Halloween may look a little bit different this year, we can always find a reason to try a new, locally-sourced, seasonal recipe. Whether you’re hosting a small get together, serving your little ones, or simply wanting to get out of your cooking rut, you’ll appreciate these dishes, courtesy of Food Lab Boulder’s Casey Easton.
Fall Charcuterie Board
This is a little less recipe and a little more eye. While building this board, I had in mind to keep the colors very fall-ish, and to make sure it was everything I wanted to eat! Pop some gourds and baby pumpkins, and there you have it…perfect for your October guests! Then I went to the store and looked for beautiful dark and fall colors. Feel free to switch things around, but mostly enjoy yourself while you are out shopping. What I found was:
Buffalo Cheese Dip
Dried Fig (I could not find fresh for this board!)
Sweet Potato Terra Chips
Roasted Butternut Sandwich
I think I dreamed of this sandwich when thinking about how butternut squash is over-utilized in soup. I started thinking how good it would be roasted with honey and balsamic… and maybe some prosciutto..then the dream continued and here we are; making dreams a reality.
1 butternut squash, sliced 1/2” rings
1 red onion, sliced into thin rings
8 slices of prosciutto
8 thin slices green apple
1 cup roasted red bell peppers, sliced (1-2 peppers)
1/2 cup herbed vinaigrette (recipe below)
4 pieces of focaccia or other bun
Olive oil, about a TBSP
Balsamic, about a TBSP
1/2 cup olive oil
1/4 cup red wine vinegar
1 TBSP fresh thyme
1 TBSP fresh oregano
1 leaf fresh sage
1/2 TBSP fresh rosemary
2 TBSP parmesan cheese, grated
1 clove garlic
Heat the oven to 425. Place onions and butternut on a lined sheet pan, sprinkle with balsamic, olive oil and sea salt. Bake for 15 to 20 minutes, until squash is roasted and lightly browning. Blend all ingredients together. Hopefully you have extra, because it is amazing! Brush the bread with oil and toast it in the oven the last 5 minutes the squash is in the oven.
Place a couple of slices of squash, roasted onion, red peppers, prosciutto, and green apple on the bread. Pour the amount of vinaigrette you would like on it and close with the top. Enjoy!
This one is great for the kids to help with, especially after a day at the pumpkin patch.
1 cup + 1 tsp AP flour
¾ tsp baking powder
¼ tp salt
1½ tsp ground cinnamon
2 apples, diced
¼ cup butter, softened
½ cup sugar
¼ cup milk, room temperature
¼ cup butter, melted
1 TBSP sugar
1 TBSP ground cinnamon
Preheat the oven to 375 degrees. Sift together most of the flour (reserving some for the apples), baking powder, salt, and one third of the cinnamon. Toss the apples in the remaining teaspoon of flour, remaining cinnamon, and a pinch of salt. In the bowl of a stand mixer, cream together the butter and sugar with the paddle attachment until they are fully combined. Add the egg and mix over low speed until just combined. Mix in all the flour and milk, alternating between the two while mixing over low speed, until the batter is smooth and fully incorporated. Fold in the apples.
Prepare muffin tins either by placing muffin liners in the cups, or greasing them. Pour the batter into the muffin tins, filling each up about ⅔-¾ of the way up. Bake until a toothpick inserted in the muffins comes out clean, about 30 minutes. While the muffins are baking, mix together the sugar, cinnamon, and melted butter until they are well combined. As soon as the muffins come out of the oven, brush them with the cinnamon butter until they are all topped. Let cool and serve.
Enjoy this simple and delish take on a spritz!
2 12 oz can dry cider
8 oz Prosecco
3 oz aperol
2 slices apple
Fill 4 glasses with ice. Add cider and prosecco, and slowly add aperol. Garnish with an apple slice and enjoy. Happy fall!