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Patch Picks: Fall Recipes

Some seasonal treats to try at home.

Patch Picks highlights editor and reader picks of great local businesses, destinations, services, organizations, ways to spend a day off, and more. 

This weekly feature provides lists to help you, your family, friends, and significant others find the best places for everything from Sunday brunch to New Year’s Eve celebrations, pumpkin patches, date night destinations, florists, girlfriend nights out, kids party places, parks and more.

This week we asked for your best fall recipes. Check out this list for simple homemade dishes using seasonal flavors and let us know how they work for you!

Pumpkin Soup (from Disney Family Fun): Ingredients - 1 medium pumpkin, 4 cups chicken broth, 1/4 cup maple syrup, 1 tablespoon butter, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt.

Directions - Preheat oven to 350 degrees. Slice the pumpkin in half and scoop out the seeds. Place the halves cut-sides down on a buttered cookie sheet and bake for 1 hour. Scoop out the pumpkin flesh and pass it through a sieve. In a heavy saucepan, combine the pumpkin with the remaining ingredients. Cook over low heat, stirring occasionally, until warm.

Butternut Squash Risotto (from Allrecipes.com): Ingredients - 2 cups cubed butternut squash, 2 tablespoons butter, 1/2 onion (minced), 1 cup Arborio rice, 1/3 cup dry white wine, 5 cups hot chicken stock, 1/4 cup grated Parmesan cheese, salt and ground black pepper to taste.

Directions - Steam squash cubes until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Apple Pie Party Dip (from Disney Family Fun): Ingredients - 1 1/3 cups peeled, cored, and diced apple, 1 teaspoon fresh lemon juice, 2 teaspoons brown sugar, 2 teaspoons apricot preserves, 1/8 teaspoon cinnamon, (for chips) 5 (6-inch) flour tortillas, 2 tablespoons butter, melted, 1/2 teaspoon cinnamon, 1 1/2 tablespoons sugar

Directions - Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled. Brush the tortillas with butter, then cut them into wedges. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, about 10 minutes. Let them cool before serving. Serves 4 to 6.

Maine Pumpkin Bread (from Allrecipes.com): Ingredients - 1 (15 ounce) can pumpkin puree, 4 eggs, 1 cup vegetable oil, 2/3 cup water, 3 cups white sugar, 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/4 teaspoon ground ginger.

Directions - Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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