Fall Recipes, Fall is here, share the recipes!

Thanks for the recipe, maryEllen. I LOVE Earl Grey!

Mulled Wine

8 Cups Dry (or alcohol-free) Red Wine
2 Cups Orange Juice
2/3 Cup Corn Syrup
11 Medium unpeeled Orange, sliced
1 Tsp. Lemon Juice
3 Cinnamon Sticks (4 inches, each), broken up and crushed
1 Tsp. Whole Allspice
1 Tsp. Whole Cloves


Combine first 5 ingredients in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.

Place next 3 ingredients on 10 inch (25 cm) square of double-layered cheesecloth. Draw up corners and tie with string. Submerge in liquid in slow cooker. Cook, covered, on Low for 3 hours. Remove and discard spice bag. Discard orange slices. Makes about 9 cups (2.25 L).


Attached Image. (Click thumbnail to expand)

I love mulled wine! They serve it at our Christmas markets and it's so good!

If it's getting cold outside and I'm coming back home I love to have a hot toddy at night. There are different variations of it, these are my two favorites:

HOT TODDY

1 ounces Whiskey
1 ounce Honey
ounce Lemon Juice
3 ounces Water (Hot)

If you have a microwave, the easiest way to make this drink is to warm the honey and lemon juice for about half a minute and then to add hot water and the whiskey.

Otherwise, you stir the honey and lemon juice into extremely warm water, allow it to cool slightly, and add the whiskey.


HOT TODDY

1/4 cup sugar
2/3 cup spiced rum
2 tablespoons honey
3 cups boiling water
4 cinnamon sticks
4 lemon slices


Spread sugar on small plate. Dip rims of mugs into cold water. Dip moistened rims of mugs into sugar. Mix rum and honey in 4-cup measuring cup. Add 3 cups boiling water; stir to blend. Divide hot toddy among prepared mugs. Garnish with cinnamon sticks and lemon slices and serve.

Enjoy!

This is a hearty soup, warms your body and soul at cold days:

SAUERKRAUT SOUP

Ingredients:


1 T. vegetable oil

1 1/2 - 2 lbs. lean beef stew

4 large onions

4 carrots finely chopped

2 celery stalks

1 large garlic clove minced

3 T. Hungarian paprika

1 1/2 t. fresh thyme or 1/2 t. dried

1 1/2 t. fresh savory or 1/2 t. dried

1/4 t. whole caraway seed

2 1/2 quarts beef broth

2 C. canned tomatoes

1 C. chopped cabbage

1 lb. sauerkraut rinsed and drained

2 large potatoes and cut into small cubes

salt and pepper


Method:


Brown beef in the oil in a large stockpot. Remove from pan and set aside. Add carrots, onions and celery to the pan and cook until the onion starts to brown. Add beef back to the pan.

Add the herbs, tomatoes, beef broth and cabbage to the pan and bring to a boil. Reduce heat, cover partially and simmer for 1 1/2 hours.

Stir in the sauerkraut and simmer 30 minutes. Add potatoes and simmer another 30 minutes. Season with salt and pepper.

Serves 8.

This soup is even better if cooked the day before!

This is a recipe I once found at About.com and t's very, very hearty and good! It's the season for savoy cabbage so you might also love it.

EMMENTALER AND SAVOY CABBAGE STUFFED POTATOS

T
Ingredients:

5 russet potatoes (about 3-3/4 pounds total), scrubbed clean 1/4 cup (1/2 stick) unsalted butter
2 small heads Savoy cabbage (about 1 pound total), cored and thinly sliced
1/4 cup (1/2 stick) salted butter, softened and cut into small pieces
1/4 cup heavy cream, half-and-half, or milk
Salt and freshly ground pepper


Preparation:

Preheat oven to 400 degrees F.

With the tines of a fork, poke a few holes in each potato. Place them in a baking pan and bake for 1 hour. Remove from the oven and set aside until cool enough to handle, about 10 minutes.

While the potatoes are baking, prepare the cabbage: In a large saute pan, melt the unsalted butter over medium-low heat. Add the cabbage, stir to coat with the butter, and cover. Cook, stirring occasionally, until cabbage is wilted but still has some crunch, about 15 minutes. If the cabbage begins to brown, add a little water or chicken stock to the pan, stir, and cover once again. Set aside.

Cut the potatoes in half lengthwise. Into a mixing bowl, gently scoop out the potato flesh, leaving a 1/4-inch-thick shell. Add the salted butter, 1 cup of the Emmentaler cheese, and the cream. Mix on medium-high speed or beat vigorously with a wooden spoon until the ingredients are blended and are smooth and creamy. Add salt and pepper to taste. If the mixture is not silky smooth, add a little more cream, 1 tablespoon at a time.

Divide the potato mixture among 8 of the potato skins. (Save the remaining 2 skins for another use, or smear them with a little butter and salt for a tasty snack.) Gently spoon about 1/4 cup of the cabbage over the top of each potato. Distribute the remaining 1 cup cheese over the potatoes. (At this point, you can cover the potatoes with foil and refrigerate them for as long as 24 hours. Bring to room temperature before baking.)

Bake for 15 minutes or until heated through. Turn the oven to broil and finish the potatoes under the broiler, until the cheese is bubbling, 2 to 3 minutes. Serve hot.

Yield: 4 to 8 servings

Note: You may substitute Gruyere, Swiss, or Fontina for the Emmentaler cheese.

Luscious Three-Fruit Compote

1 Lemon
2 Cinnamon Sticks
1/2 Cup Granulated Sugar
4 Plums, preferrably black
2 Cups Cherries or Strawberries, hulled
1/2 Cup Dried Apricots
2 Mint Tea Bags

Peel three (3) long strips from rind of lemon and combine in a large saucepan with cinnamon sticks, sugar and 1 1/2 Cups water. Place over medium-high heat. Stir until sugar is dissolved. Boil until reduced by half, about 10 minutes.

Meanwhile, quarter plums and pit cherries or quarter berries. When boiling mixture is reduced by half, add in fresh fruit and apricots. Simmer over medium heat, uncovered and stirring occasionally, until apricots are plumped and tender, about 10 minutes. Remove from heat and add tea bags. Let steep 2 minutes, then discard tea bags, lemon peel and cinnamon sticks. Compote will thicken as it cools.

Serve warm or at room temperature or chill and layer with yogurt or vanilla ice cream in glasses or bowls. Compote will keep well in the refrigerator, covered for up to a week.

Double Berry Nut Crisp

2 Cups Strawberries
4 Cups Blueberries, fresh or frozen
1/2 Tsp. Vanilla
1/2 Cup Granulated Sugar
1/4 Cup All-Purpose Flour
1/2 Tsp. Cinnamon
1/2 Tsp. Orange Peel, finely grated

TOPPING:

2/3 Cups Large-flake Oats
1/3 Cups All-Purpose Flour
1/3 Cups Brown Sugar
1/3 Cups Unblanched Almonds, coarsely chopped
1/2 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/4 Cup Butter, melted

Preheat oven to 350 degrees F. Hull strawberries, then cut into quarters and place in an 8 inch (2 L) square baking dish along with blueberries. Drizzle vanilla over top. In a bowl, stir 1/2 cup sugar with 1/4 cup flour and 1/2 tsp. cinnamon. Stir in peel. Sprinkle over fruit and stir to coat evenly. Gently press down to even out surface.

For topping, in a medium bowl, stir oats with flour, brown sugar, almonds, cinnamon and nutmeg. Then, continuing to stir, slowly drizzle in melted butter, stirring until mixed. Evenly sprinkle over fruit.

Bake, uncovered, in centre of preheated oven until fruit bubbles around edges and a knife tip inserted in centre of crisp comes out hot, 55 - 65 minutes. If topping browns before fruit is hot, lay a piece of foil loosely overtop. Fabulous warm with frozen yogurt of vanilla ice cream.

Leftovers will keep well, covered and refrigerated for 2 to 3 days.

Harvest Pot Roast with Sweet Potatoes...makes 6 servings

1 envelope of Lipton Recipe Secrets Onion Soup Mix
1 1/2 cups water
1/4 cup soy sauce
2 tablespoons firmly packed dark brown sugar
1 teaspoon ground ginger (optional)
1 (3 to 31/2 pound) boneless pot roast (rump, chuck, or round)
4 large sweet potatoes, peeled, if desired, and cut into large chunks
3 tablespoons water
2 tablespoons all-purpose flour

1.Preheat oven to 325 degrees F. In Dutch oven or 5 -quart heavy ovenproof saucepan, combine soup mix, water, soy sauce, brown sugar, and ginger: add roast.
2. Cover and bake 1 hour 45 minutes.
3. Add potatoes, and bake uncovered and additional 45 minutes or until beef and potatoes are tender.
4. Remove roast and potatoes to serving platter and keep warm. Reserve juices.

Taken from Irish Fun, Food and Crafts
5. In small cup with wire wisk, blend water and flour. In same dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil , stirring occasionally, 2 minutes. Serve with roast and potatoes.

after step 4 go to step 5 , I don't know how Irish Fun, Food and Crafts got in there It's been a long day!

*nudge* Tis the seaason sooner than we think!

Greetings Lady! It has been some time since we last heard from you!

I am still serving up your fall pumpkin recipe, it is always a hit and folks just wonder in amazement how one can cook and serve from this simple fall squash...

Glad to see you contributing here again!

Shadows

Turnips and red beets...

How fall veggie can you get!
How do you fix them?

Yep, it's been a while. Got a job at a local museum and my father just recently passed, so it's been a while since I've even had the time to look at anything else.

Glad to hear the pumpkin recipe gets some mileage! We had a *ton* of pumpkins uncut left in one of our barns at the museum last fall, and I started cooking them down and stuffing them. Director thought I was nuts. LOL

Actually, you can serve turnips and red beets together. We put them in fairly thick slices (golden beets work like a champ too), lay them out on a baking sheet with a drizzle of olive oil and simple salt & pepper, bake until done all the way through.

AH so simple yet so good! We have done this as well, also incorporated parsnips and potatoes in the mix!


Fall root crops should not be overlooked... very good source of vitamins and fiber!