Fall Food Recipes

I received my new copy of Martha Stewarts Living and thought maybe you lot would like some of the fall recipes in the magazine?

Squash Quesadilla's


Hearty butternut squash is often roasted as a seasonal side dish, but a whole one might yield too much for a single meal.

Try this with the leftovers; Mash the squash, and sandwich it, along with a layer of cheese (we used cheddar and monterey jack) between two tortillas; cook over medium heat in a skillet, flipping once, until both sides are golden and cheese is melted. Cut the quesadilla into wedges, and serve them as a tasty appetizer or a snack

Squash Quesadilla's??

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Keep 'em coming!

Pumpkin seed brittle

1/4 cup unsalted butter, plus more for baking sheet
1/2 cup packed light brown sugar
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried and toasted

Preheat oven to 350 Butter an 11 x 17 inch rimmed baking sheet; set aside

Melt butter in a small saucepan over medium heat, stir in sugar and honey
Bring to a boil
Cook without stirring until mixture is medium amber and a candy thermometer registers 280 degrees about 6 minutes
Stir in pumpkin seeds
Cook until mixture reaches 300 degrees about 2 minutes
Pour onto prepared baking sheet
Let cool completely
break into pieces

Chewy Gingerbread Cookies

3 cups plus 2 tablespoons all purpose flour
2 table spoons cocoa powder
2 1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsalted butter, softened
1 cup packed dark brown sugar
2 tablespoon finely grated peeled fresh ginger
1/2 cup unsulfured molasses
2 teaspoons baking soda dissolved in 1 tablespoon boiling water
1/3 cup granulated sugar


sift together flour, cocoa powder,and spices into a medium bowl
Put butter, brown sugar and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy, beat in molasses

beat in flour mixture in 2 batches, alternating with the baking soda mixture
shape dough into a disk, and wrap in plastic, refrid until firm about 2 hours or overnight

Preheat oven to 325 degrees shape dough into 1 1/2 inch balls and space 2 inches apart on baking sheets lined with parchment paper refridge 20 mins.

Rolls balls in granulated bake until surfaces crack slightly 10 to 12 minutes
let cool on sheets 5 mins transfer cookies to wire racks and let cool completely

Pear and autumn vegetable soup

2 medium Bartlett pears (8 to 10 ounces each) and 4 smaller pears about 6 ounces each
1 sugar pumpkin or butternut squash (about 1 pound) peeled and cut into 2 inch pieces
1 turnip (about 3 ounces) trimmed, peeled, and cut into 1 inch pieces
1 sprig fresh sage
1 1/2 teaspoon coarse salt
1/4 cup heavy cream
1/2 teaspoon freshly ground white pepper

_________________________________________________ _____________________
(this is for garnish if you are making this as a starter, not necessary if just making to eat)

Preheat oven to 200 degrees using a very sharp knife cut 2 medium pears length wise into paper thins slices arrange the slices in a single layer on a rimmed baking sheet bake until pears are dry about 1 hour let cool
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Peel remaining 4 pears, halve lengthwise and core, place pears, pumpkin, turnip and sage and 2 teaspoon salt in a 4 quart stockpot. Cover with water (at least 4 cups) bring to a boil and reduce heat, and simmer until vegetables are tender, about 20 mins

Pour mixture through a sieve into a medium bowl, reserving broth and discarding sage. Puree solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed

return puree to the pot, stir in 3 to 4 cups reserved broth to achieve desired consistency. bring soup to a simmer over medium low heat
which in cream remaining 1/2 teaspoon salt and pepper
garnish with dried pears

Every one of these sounds fabulous!

Roasted pumpkin and mushroom broth

1 sugar pumpkin (about 2 pounds) cut into 8 wedges (do not remove seeds)
6 ounces shitake mushrooms
4 medium leeks, trimmed and cut cross-wise into 1 1/2 inch pieces rinsed well
3 tablespoon extra virgin olive oil
coarse salt
12 large sprigs fresh thyme
10 large fresh sage leaves
6 garlic cloves (do not peel)
2 shallots, thinly slices
6 large sprigs fresh flat leaf parsley
1 bay leaf

Preheat oven to 375 place 7 pumpkin wedges on a heavy rimmed baking sheet
peel and seed remaining wedge and cut into 1/2 inch cubes set cubes aside, add peel and seeds to baking sheet

remove stems from 2 mushrooms, thinly slice caps and set slices caps aside with reserved pumpkin cubes
add stems and remaining mushrooms to baking sheet
Juliennes 2 white pieces of leek and set aside with reserved pumpkin and mushroom set a side remaining leeks

drizzle pumpkin and mushrooms on baking sheet with the oil and sprinkle with 1/2 teaspoon salt toss to coat
add thyme, sage, and garlic to sheet , and toss to combine spread out in a single layer
bake until pumpkin is lightly browned and garlic is soft 40 to 45 mins

transfer roasted veggies to a large stockpot
place the hot baking sheet on stove burner over medium heat and add 1 cup water scrapin browned bits with a wooden spoon
add deglazed liquid to pot
add leeks, shallots, parsley, bay leaf, and 12 cups water
bring to a boil
reduce heat to medium low, simmer, partially covered 45 mins
uncover and raise heat to medium
cook 15 mins more
our through a fine sieve into a medium sauce pan discard solids
add reserved julienned leek, the pumpkin, and mushrooms to saucepan, and season with salt
bring to a simmer over medium heat
cook until vegetables are tender about 10 mins
season with salt and pepper and serve

Every one of these sounds fabulous!

I thought so too and they work for everyone!

Thank you! They sound F-A-B!!

These all look really good especially the pumpkin and mushroom broth and gingerbread cookies...

The squash quesadillas sound yummy!!!  Matt and I love butternut squash (as a matter of fact, we just had one roasted with dinner) and I'll be making those!

June

Ooo, I'm definately trying the squash quesadillas at least!

I make cheese quesadillas for lunch for my two-year-old all the time.

Ooo, I'm definately trying the squash quesadillas at least!

I make cheese quesadillas for lunch for my two-year-old all the time.

This is exactly what I was about to say.  He will eat anything in a quesadilla!

i had to go out & find the october issue last night, all because of you lot.