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The Journal Gazette

  • Culinary Institute of America Autumn Sweet Potato and Mushroom Soup is an ideal dish for the fall season, but with a few alterations, like subbing out the sweet potato for butternut squash, it can also be enjoyed in winter.

  • Associated Press Celebrity chef Melissa D’Arabian has an easy recipe for Fall Apple Rosemary Crumble with Chia Seeds.

Wednesday, September 27, 2017 1:00 am

Getting a taste of fall

Recipes will help introduce family to seasonal flavor

Associated Press

Kitchen 101

Once you've made the Autumn Sweet Potato and Mushroom Soup this fall, you have a base recipe that you can use all the way through winter.

Instead of sweet potato, you can use any hearty vegetable, like butternut squash, parsnip, or carrot. Use your favorite herbs, like sage or thyme, and your go-to flavoring ingredients like hot sauce, Parmesan cheese, and balsamic vinegar.

This soup is tough to ruin. If it gets too thin and watered down, simply simmer until the flavors reduce. Too thick and gloppy? Just add more stock or broth, or even water.

Believe it or not, fall has arrived.

With the change in season, comes a change in seasonal food. Here are some recipes to get you started with fall meals.

Autumn Sweet Potato and Mushroom Soup

3 sweet potatoes, peeled and diced

1 tablespoon extra virgin olive oil

Kosher salt, as needed

Freshly ground black pepper, as needed

2 tablespoons unsalted butter, cubed

1 cup diced yellow onion

1/2 cup diced shallot

4 cloves garlic, diced

2 portobello mushroom caps, roughly chopped

1 cup heavy cream

2 sprigs rosemary, minced

2 dried bay leaves

2 cups vegetable stock

1 tablespoon Worcestershire sauce

1/4 cup celery leaves, for garnish

2 ounces Camembert cheese, cubed, for garnish

8 prepared sweet potato chips, as needed for garnish

1/4 cup creme fraiche, for garnish

Preheat the oven to 400 degrees. In a large bowl, combine the sweet potatoes, tablespoon of olive oil, and a pinch of salt, and toss to combine. Transfer to a baking sheet and roast, stirring occasionally, until the potatoes are golden brown, about 25 minutes. Set aside.

Meanwhile, heat the butter in a soup pot over medium heat. Add the onion, shallot, garlic, and mushroom and cook until the vegetables are softened and the onions are translucent, about eight minutes.

Add the reserved potatoes, cream, rosemary, and bay leaves. Cover and simmer to blend ingredients, stirring occasionally, about 20 minutes. Remove and discard the bay leaves, and carefully transfer the sweet potato mixture to a blender. Blend until smooth.

Return the mixture to the soup pot and add the vegetable stock. Simmer over medium heat, uncovered, until the mixture has reduced slightly and is thick enough to coat the back of a wooden spoon, about 10 minutes.

Season with salt and pepper, as needed, and serve with Worcestershire sauce, celery leaves, Camembert, sweet potato chips, and creme fraiche, if using. Makes four servings.

– Culinary Institute of America

Fall Apple Rosemary Crumble with Chia Seed

Filling:

3 large or 4 medium baking apples, (mostly) peeled, cut into 3/4-inch cubes, about 5 cups

1/4 cup lemon juice

1 tablespoon raw sugar

2 teaspoons finely chopped rosemary, fresh or dried (or more if desired)

1 tablespoon finely grated lemon zest

1/4 teaspoon salt

3 tablespoons chia seed (white, if available)

Topping:

3 tablespoons butter, softened

3/4 cup whole oats

2 tablespoons almond flour (or very finely chopped almonds)

2 tablespoons flour

1 tablespoon raw sugar

1/4 teaspoon cinnamon

1/8 teaspoon salt

Preheat the oven to 350 degrees, spray a 2-quart baking dish with an oil mister or nonstick spray. Make the filling: in a large bowl, toss apple cubes in the lemon juice, sugar, rosemary, lemon zest and salt. If the apple cubes seem dry, add an extra tablespoon or two of water to the mixture. Add the chia seeds and stir well.

Make the topping: In a large bowl, mix together all the topping ingredients with a fork. The mixture should look like clumpy sand. Place the filling into the prepared baking dish and sprinkle the topping evenly over the top. Cover baking dish with lid or foil and bake until apples are tender and topping is golden, about 45 minutes.

Remove the lid or foil for the last 15 minutes of baking time. Once baked, allow the crumble to cool for at least 15 minutes before serving. Makes eight servings.

– Melissa D'Arabian

Skillet Apple Cranberry Pie

Pie Dough (recipe below) or 121/2 ounces store-bought pie dough

21/2 pounds mixed apples (your choice, but avoid apples that fall apart like McIntosh), peeled, cored and sliced 1/4-inch thick

3 tablespoons dark brown sugar

2 teaspoons fresh lemon juice

1/4 teaspoon table salt

1/4 teaspoon cinnamon

2 tablespoons unsalted butter

1/3 cup fresh apple cider

1/2 cup dried cranberries

2 tablespoons heavy cream

1 heaping tablespoon granulated sugar

Vanilla ice cream

Roll out the crust on a lightly floured surface into a 12-inch round, transfer to a round platter and chill, covered, for 45 minutes. Remove from the refrigerator and let soften slightly at room temperature for 15 minutes.

While the dough is chilling, in a medium bowl toss together the apples, brown sugar, lemon juice, salt and cinnamon. In a 10-inch skillet melt the butter over medium-high. Reduce to medium and add the apple mixture and the cider. Cook, tightly covered, stirring frequently, until most of the apples are tender but still hold their shape, 12 to 15 minutes.

Transfer the apples with a slotted spoon to a rimmed sheet pan, leaving all the liquid in the skillet, and spread the apples out in one layer. Bring the liquid to a boil, reduce to a simmer and cook until it is reduced to a few tablespoons and is quite syrupy. Add the reduced syrup and the cranberries to the apples and stir well. Let the apples and the skillet cool.

Preheat the oven to 425 degrees. Put the bottom rack in the lower third of the oven.

When the apples have cooled, transfer them back to the skillet, smoothing the top. Carefully lift the dough round that has softened on the counter and place it over the apples, letting the edges hang out over the rim of the skillet. Ease the dough down, pressing it in gently where the apples meet the skillet. Trim the crust with a pair of clean scissors so that it is flush with the top rim of the skillet and fold the edges of the dough back in on top of the remaining dough to form a rim. Re-roll the dough scraps, cut out several leaf shapes and place them in the center of the dough. Brush the crust evenly with cream and sprinkle with the sugar.

Bake the pie on the lower rack of the oven for 25 to 30 minutes or until golden brown. Let stand for 10 minutes before serving, garnish with the ice cream. Makes six servings.

Pie Dough

11/2 cups unbleached all-purpose flour

1 tablespoon sugar

1/4 teaspoon table salt

10 tablespoons cold unsalted butter, cut into 1/2-inch cubes

2 to 4 tablespoons ice water

In a large bowl, stir together the flour, sugar and the salt, add the butter and, working quickly with your fingertips or a pastry blender, mix the dough until most of mixture resembles coarse meal, with the rest in small (roughly pea-sized) lumps. Drizzle two tablespoons ice water evenly over the mixture and gently stir with a fork until incorporated. Gently squeeze a small handful, which should hold together without crumbling apart. If it doesn't, add more ice water, half-tablespoon at a time, stirring two or three times after each addition until it comes together.

Turn the dough out onto a clean work surface. With the heel of your hand, smear the dough in a forward motion on the work surface to help distribute fat. Gather the smeared dough together and repeat the process. Form the dough into a disk. Chill, wrapped in plastic wrap, until firm, at least an hour. Remove the dough from the refrigerator about 30 minutes before rolling it out.

– Sara Moulton

Cream Of Carrot Soup

4 slices bacon

1 tablespoon unsalted butter

2 pounds carrots, peeled and chopped

1 red onion, chopped

2 shallots, chopped

4 cloves garlic, minced

Kosher salt and freshly ground pepper to taste

1/4 cup uncooked white rice

6 cups less-sodium chicken or vegetable broth

1/2 cup heavy cream

To serve (optional):

Crumbled cooked bacon

Crumbled feta, goat cheese or blue cheese

Chopped fresh parsley

In a large pot or a Dutch oven, sauté the bacon until it is crisp, over medium-high heat. Transfer the bacon to a paper towel-lined plate, let cool and drain, and crumble the bacon. Set aside.

Pour off the bacon fat from the pot, and melt the butter over medium heat. Add carrots, onion, shallots and garlic, season with salt and pepper, and cook, stirring frequently, for 10 minutes, until the carrots have started to become tender.

Add the rice and the chicken broth, turn to high, and bring to a simmer. Reduce and simmer, covered, for 30 to 40 minutes, until the vegetables are completely tender and the rice is very soft. Puree the soup in batches in a blender or a food processor, or use an immersion blender to puree it in the pot, until very smooth. Stir in the cream and heat through.

Serve the soup hot, topped with the bacon, a crumble of whatever cheese you like, and some parsley. Give it a final sprinkle of pepper if desired. Makes eight servings.

– Katie Workman

Pumpkin Bread French Toast

4 tablespoons unsalted butter, room temperature, plus more for greasing

13/4 cups all-purpose flour

1/2 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon allspice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

11/2 cups sugar

1/4 cup vegetable oil

1 cup unsweetened pumpkin purée

4 large eggs

1/2 cup milk

1/4 cup unsweetened pumpkin purée

2 tablespoons maple syrup

1/4 teaspoon kosher salt

1/2 teaspoon cinnamon

2 tablespoons unsalted butter

Confectioners' sugar, as needed

1/2 cup dried fruits, like cranberries and golden raisins

Spiced crème anglaise (recipe below), for serving

Preheat the oven to 350 degrees. Grease a 9-inch-by-5-inch loaf pan with butter and set aside.

In a medium bowl, whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the four tablespoons butter, sugar, and vegetable oil. Mix on medium, scraping the bottom of the bowl occasionally, until fluffy, about three minutes.

Add the pumpkin and mix until combined, about 30 seconds. Add the eggs one at a time, mixing until incorporated each time. Add flour mixture and mix just until combined, about 30 seconds.

Spread the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Place the pan on a cooling rack to cool for about 10 minutes, then remove from the pan and cool completely.

To prepare the French toast, preheat the oven to 300 degrees. Slice the pumpkin bread into 10 slices and place on a baking sheet. Transfer to the oven and bake until the bread has dried out slightly, flipping once during cooking, about 10 minutes. Meanwhile, whisk together the eggs, milk, pumpkin, maple syrup, salt, and cinnamon in a shallow dish.

Once the bread has cooled slightly, melt the butter in a sauté pan over medium heat. Working in batches, soak the sliced bread in the egg mixture until it softens slightly, about 20 seconds per side. The bread is very absorbent, so be careful not to oversoak or it will fall apart.

Transfer to the hot pan and cook until brown on both sides, about 2 minutes per side. Lower the heat as needed to prevent browning.

Transfer to a serving platter as done, dust with confectioners' sugar, and garnish with dried fruit. Serve right away with crème anglaise. Makes 10 servings.

Bourbon creme anglaise

1 cup whole milk

1 cup heavy cream

1/2 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla extract

1/2 cup sugar (divided use)

4 large egg yolks

1 to 2 tablespoon bourbon (optional)

Combine milk, cream, vanilla bean, and 1/4 cup of sugar in a large, heavy, nonreactive saucepan. Bring to a simmer over medium heat.

Prepare an ice bath if you plan to serve the sauce cooled. In a medium bowl, combine the remaining 1/4 cup sugar with the egg yolks. Whisk until thoroughly combined. Temper the eggs by gradually adding about one-third of the hot cream mixture, whisking constantly. Add the remaining cream mixture, return to the pan, and cook over low heat, stirring constantly, until it is thick enough to coat the back of a spoon, six to eight minutes. Remove from the heat and stir in bourbon, if using.

Strain the sauce through a fine-mesh sieve into a pitcher to serve warm, or into a bowl set over the ice bath to serve chilled. Stir the sauce occasionally as it cools. Refrigerate for at least two hours or up to two days. Makes about two cups.

– Culinary Institute of America