Fall has always been my most favorite
season and not because it just so happens to contain my birthday, my wedding
anniversary, the premiere of new television shows, the NBA pre-season,
Halloween and Thanksgiving. But this is the time when you can dust off your
crock pot, stock up on spices, bake something sweet, and cozy up with a hot cup
of cocoa.
In celebrating the third official day of fall, I thought it would be
fun to list some of my top favorite foods for the season.
Pumpkin Bread
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice
Directions:
1. Preheat oven to 350 degrees F. Grease and flour
two 8.5 x 4 x 2.5 inch loaf pans.
2. In the bowl of a stand mixer fitted with the
paddle attachment or in a large bowl with an electric mixer, combine pumpkin,
eggs, oil, water, vanilla and sugar until well blended.
3. In a large bowl, whisk together the flour,
baking soda, salt, and pumpkin pie spice until well combined.
4. Stir the dry ingredients into the pumpkin
mixture until just blended. Pour batter into the prepared pans.
5. Bake in preheated oven for 60-70 minutes or
until a toothpick inserted in the center comes out clean.
Slow-Cooker Beef Stew
Ingredients:
4 pounds bottom round, well-trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-ounce can tomato paste
1 cup dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound baby carrots (about 2 cups)
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed
Directions:
1. Coat the beef in the flour. Heat a few
tablespoons of the oil in a large skillet over medium-high heat. Brown the
meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to
6-quart slow cooker.
2. Add the onions to the skillet and cook over
medium heat until tender, about 10 minutes. Stir in the tomato paste and coat
the onions; transfer to the cooker.
3. Pour the wine into the skillet and scrape up any
browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt,
thyme, and bay leaf.
4. Cover and cook on low heat for 7 1/2 hours, or
on high for 4 hours. Add the peas and heat through.
Apple Cider
Ingredients:
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
Directions:
1. Pour the apple cider and maple syrup into a
large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice
berries, orange peel and lemon peel in the center of a washed square of
cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then
tie it up with a length of kitchen string. Drop the spice bundle into the cider
mixture.
3. Place the saucepan over moderate heat for 5 to
10 minutes, or until the cider is very hot but not boiling.
4. Remove the cider from the heat. Discard the
spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon
stick to each serving if desired.
Potato Soup
Ingredients:
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Directions:
1.
Combine broth, potatoes, onion, and spices.
2.
Boil on medium heat until potatoes are tender.
3.
Smash a few of the potatoes to release their
starch for thickening.
4.
Reduce to low heat.
5.
Add cream cheese.
6.
Heat, stirring frequently, until cheese melts.
