Fall Kitchen Cooking: 3 Recipes
Three Recipes for Fall
September 21 marks the transition between Summer and Fall and although the change in weather may not be readily apparent, we can control the change that happens on our dining tables. Below are three Fall recipes to celebrate the coming of autumn.
Baked Brie with Caramelized Walnuts and Cranberries
A wheel of baked brie is an easy-to-make centerpiece for a cheese board with a wow factor. Topped with ingredients like cranberries and nuts, you get the feeling of Fall approaching.
Serve with baguette slices or crackers.
- One 13oz wheel of brie, rind on
- Handful of dried cranberries
- Handful of toasted walnuts or pecans
- 4 Tbsp Brown sugar
- 2 Tbsp Maple syrup
- 1 Tbsp Unsalted butter
- Orange zest for grating
- Put brie on a lined baking sheet.
- Bake at 375°F for 10 minutes or until Brie softens. Let the cheese cool for 5 minutes.
- Melt together brown sugar and maple syrup together in small saucepan. Once melted, add butter, cranberries, and walnuts. Stir to combine.
- Top the cooled brie with the fruit and nut mixture. Grate orange zest over the top if desired.
Creamy Tomato Soup
With Fall comes the cooler weather that makes soup even more welcoming. Tomato soup is a classic and is widely loved by all ages.
- 1/2 Cup Carrots, diced
- 1/2 Cup Celery, diced
- 1/2 Cup Onion, diced
- 2 Tbsp Butter
- 2 Tbsp Olive Oil
- 1/2 Tbsp Garlic, minced
- 3 Tbsp Tomato Paste
- 3 Tbsp All-Purpose Flour
- 29 oz Chicken Broth (2, 14.5 oz cans)
- 14.5 oz can Diced Tomato
- 2 tsp Italian Seasoning
- Salt and Pepper, to taste
- Saute diced vegetables with butter and oil over medium-high heat, stirring constantly until vegetables start to brown, about 12 minutes. Turn the heat down to medium and add minced garlic.
- Add flour and stir to coat vegetables. Once coated, make a well in the center of the vegetables and add the tomato paste. Keep stirring the paste in the middle of the pan over medium heat until it begins to latch onto the vegetables. Combine all the vegetables with the paste and cook until the bottom of the pan develops a brownish crust.
- Add one can of broth to the pan. Scrape off as much crust on the bottom and dissolve any lumps. Add the rest of the broth, diced tomatoes, Italian seasoning, salt, and pepper.
- Bring soup to a boil over medium-high heat. Once boiling, put a lid on the pan and simmer on medium-low heat for 15 minutes. Turn off the heat, and let cool until room temperature.
- Use a blender or an immersion blender to puree half of the soup.
Oven-Roasted Sweet Potato and Onions
Oven-roasted anything is always a convenient meal with minimal effort. In the Fall, an oven-roasted meal is especially warming and leaves us with more time to spend with our loved ones.
- 4 sweet potatoes, cubed or sliced
- 4 sweet onions, cubed or sliced
- 2 Tbsp Olive Oil
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- Preheat oven to 425°F.
- Toss all ingredients together in a bowl and spread out in a lined baking sheet.
- Bake for about 30 minutes or until sweet potatoes are tender.