ZINIO Logo
EXPLORARMI BIBLIOTECA
Cocina y Vinos
Fall Recipes

Fall Recipes

2020

Warm away the autumn chill with this cozy lineup of comfort foods. Fall Recipes magazine features all the seasonal flavors you love in inspiring recipes, including seven ways to put your orchard-picked apples to use, sweet and savory pumpkin treats, maple-flavored goodies, bread pudding, babka, sweet cinnamon-sugar snacks, hot and bubbly stews, and ideas for pairing potatoes and salty bacon.

Leer Más
País:
United States
Idioma:
English
Editor:
Meredith Corporation
Periodicidad:
One-off
COMPRAR NÚMERO
8,92 €(IVA inc.)

en este número

13 min.
fall’s favorite fruit

CHICKEN-APPLE BURGERS PREP 40 minutes GRILL 14 minutes 4 slices bacon, chopped½ cup finely chopped onion1 Tbsp. minced garlic½ tsp. black pepper¼ tsp. salt¼ cup apple brandy, apple juice, or dry white wine⅔ cup cored and finely chopped Granny Smith apple (1 medium)2 Tbsp. snipped fresh flat-leaf parsley1 tsp. snipped fresh sage2 lb. ground chicken1 cup soft bread crumbs6 pretzel buns or hamburger buns, split and toasted6 grilled apple slices (optional)Toppers such as whole grain mustard, crisp-cooked applewood smoked bacon, grilled red onion slices, lettuce, and/or cheese slices (optional) 1. In a large skillet cook chopped bacon until crisp. Drain bacon on paper towels, reserving 1 tsp. drippings in skillet. Add onion, garlic, pepper, and salt to skillet. Cook about 3 minutes or until onion is tender, stirring occasionally. Carefully add apple brandy.…

2 min.
4 ways with hot apple cider

HOT SPICED APPLE CIDER PREP 15 minutes COOK 20 minutes 2 3-inch cinnamon sticks4 whole cloves4 whole allspice8 cups apple cider¼ cup fresh lemon juiceCalvados, apple brandy, or brandy (optional)Freshly grated nutmegApple slices 1. For spice bag, place cinnamon, cloves, and allspice on a double-thick 6-inch square of 100%-cotton cheesecloth. Bring up corners; tie closed with 100%-cotton kitchen string. 2. In a 4-qt. Dutch oven combine cider, lemon juice, and spice bag. Bring to a simmer (do not boil). Reduce heat and simmer, uncovered, 20 minutes. Remove and discard spice bag. 3. To serve, ladle hot cider into 6-oz. mugs. If desired, add Calvados to each serving. Top with nutmeg and apple slices. Makes 10 servings (¾ cup each). PER SERVING 97 cal., 0 g fat, 0 mg chol., 20 mg sodium, 24 g carb., 0 g…

8 min.
squash

Delicata squash is known for its thin, edible skin, so no need to peel this winter squash before cooking. Just remove its seeds (a melon baller works well) and you’re good to go. Its flavor is sweet and mild, similar to sweet potato.Butternut squash has dense, vibrant orange flesh and a sweet flavor, similar to pumpkin. Extremely versatile, butternut squash is well-suited for roasting, mashing, or sautéing. BUTTERNUT-FETA GALETTE PREP 30 minutes ROAST 25 minutes at 425°F BAKE 35 minutes at 375°F 1 2-lb. butternut squash, peeled, seeded, and cut into ½-inch cubes2 Tbsp. olive oil1 Tbsp. chopped fresh thyme½ tsp. salt¼ tsp. black pepper1 recipe Pastry for Single-Crust Pie½ cup crumbled feta cheese (2 oz.)Milk (optional)Honey 1. Preheat oven to 425°F. Place squash in a shallow baking pan. Drizzle with oil; sprinkle with…

5 min.
sweet potato

sweet tater tip No matter how you prep them, sweet potatoes discolor quickly once cut. If you’re not using them immediately, place them in cold water to prevent browning.sweet tater tip To guarantee your sweet potatoes are as sweet as can be, choose small to medium sizes —which tend to be less starchy than large ones—with skin free of blemishes and scrapes. Store them in a cool, dry place and use within about 2 weeks (all those sugars inside can cause them to mold).sweet tater tip The sugars in sweet potatoes make them brown and caramelize quickly, so watch them closely as they are roasting and turn as needed to make sure they don’t burn. SALT-ROASTED SWEETS PICTURED ON PAGE 27. PREP 10 minutes ROAST 1 hour 15 minutes at 450°F 4 medium sweet potatoes…

7 min.
pan-searing

SECRETS TO THE SEAR 1 SEASON AND CHILL Rub kosher salt onto the meat and chill for 2 hours so the seasoning has time to penetrate the meat. The salt initially draws out some moisture, but as the muscle fibers break down, the meat reabsorbs that moisture to ensure juiciness. 2 CHOOSE THE RIGHT PAN For best results, pull out your heaviest pan that heats evenly. Cast Iron is always a sure bet, but so is carbon steel or stainless steel with a copper or aluminum layer. Skip the nonstick pans; most don’t retain heat evenly. 3 TURN UP THE BURNER Medium-high heat ensures an even sear without smoking. Heat the skillet 2 to 3 minutes, then flick in a drop of water. It should roll around like a bead. (Note: The water won’t bead in…

5 min.
home slice

GRANDMA-STYLE PIZZA WITH CAPOCOLLO AND FENNEL PREP 25 minutes BAKE 25 minutes at 425°F COOL 10 minutes 2 Tbsp. olive oil2 Tbsp. tomato paste2 Tbsp. dry red wine1 14.5-oz. can diced tomatoes, undrained1 tsp. fennel seeds, crushed1 tsp. dried oregano, crushed½ tsp. garlic powderSalt and black pepper½ of a recipe Homemade Pizza Dough (left) or 1 lb. prepared pizza dough8 oz. mozzarella cheese, shredded (2 cups)2 to 4 oz. thinly sliced capocollo1 medium bulb fennel, trimmed, cored, and thinly sliced 1. For sauce, in medium saucepan heat 1 Tbsp. of the olive oil over medium. Add tomato paste; cook and stir 2 minutes. Add red wine; cook and stir 1 minute. Add diced tomatoes, fennel seeds, oregano, and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, about 5 minutes or until…