By Rick Rodgers
When the leaves begin to fall and the temperature starts off to drop, it is time to comfortable up with convenience foodstuff that takes complete good thing about the season's flavors. From squash and root greens to cranberries and quince to hearty, savory dishes, Autumn Gatherings may also help you are making the main of this season's common bounty.
Award-winning cooking teacher Rick Rodgers's recipes are purposefully basic, targeting the flavors, aromas, and hues of autumn. hot up the dinner hour with Broccoli and Roast Garlic Soup, Baked Cardoons in Fontina Sauce, Leg of Lamb with Roasted Ratatouille, and Pumpkin Sticky Toffee Pudding. Take tailgating up a notch with Hoboken Cheesesteaks, Celery Root and crimson Pepper Slaw, hot Roasted Butternut Squash Salsa with Tortilla Chips, and Fig Bars. Sweeten a Halloween get together with Carrot Apple Cupcakes with Cream Cheese Frosting. And friends and family can provide thank you over Dry-Brined Roast Turkey with Cider Gravy, Cornbread Stuffing with Dried culmination and Hazelnuts, Mashed Potatoes with Mascarpone and Roasted Garlic, and harmony Grape Pie.
From the final golden days of August to early December evenings in entrance of the hearth, all people can have fun the pleasures of the autumn harvest. With scrumptious recipes and lovely colour photos, Rick Rodgers and Autumn Gatherings may help motivate you to utilize this excellent season.
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Additional resources for Autumn Gatherings: Casual Food to Enjoy with Family and Friends
39 Carrot, Cranberry, and Walnut Salad Makes 4 to 6 servings For a change of pace from leafy green salad, make this simple slaw for a weekend dinner. Toasting walnuts enhances their ﬂavor, but you should use them untoasted rather than not making this delicious, colorful salad at all. 1 pound carrots ½ cup dried cranberries ½ cup toasted and coarsely chopped walnuts (see Note) One 4-inch-long piece fresh ginger, peeled and shredded on a box grater 2 tablespoons minced shallot 2 tablespoons cider vinegar 1 ⁄ 3 cup vegetable oil Salt and freshly ground black pepper 1.
Of course, the easiest way to do this is with your teeth. But be prepared for the squirting, staining juice . . which is part of the fun of eating them. And this won’t work if you want to use the pomegranate seeds in a salad. If you want to save your clothing, you can release the seeds from the membranes and eat them by the handful. Score the pomegranate lengthwise into quarters, just cutting into the thick skin, but not the seeds. Fill a large bowl with cold water. Submerge the entire pomegranate under the water.
Serve hot. 18 AUTUMN GATHERINGS Appetizers and Beverages 19 SOUPS AND SALADS Butternut Squash Bisque with Chipotle–Red Pepper Swirl Broccoli and Roasted Garlic Soup Ham, Yam, and Kale Soup Golden Cauliﬂower and Cheddar Soup Turkey Chowder with Wild Rice, Cremini, and Pancetta Celery Root and Red Pepper Slaw Pear, Pomegranate, and Greens Salad Carrot, Cranberry, and Walnut Salad Cauliﬂower Salad with Parsley-Caper Vinaigrette 21 22 AUTUMN GATHERINGS Butternut Squash Bisque with Chipotle–Red Pepper Swirl Makes 6 to 8 ser vings The Day-Glo golden color of this butternut squash bisque is sure to make your mouth water with anticipation.