Baby, it’s getting cold outside, and it’s safe to say the warm weather has hit the road and it’s time to bundle up and turn on the fire. When the cold weather hits, it’s also time to warm up the range and see what type of fall dishes we can cook up.
Bread bowls, stews, roasts, and warm desserts – I might love summer for the weather, but when the calendar flips over to November, I remember all over again why I love fall.
So turn the oven up to 350 or heat up your crockpot and get ready to dig into some cozy fall food.
When I look for recipes, my first stop is Allrecipes.com. That’s where I found this Beef Stew recipe, and I use it at least once every other week in the fall. It’s versatile, so you can substitute chicken, turkey, or lamb if you’d like. Just make sure you swap the bouillon to match whatever meat you choose.
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
Chicken Pot Pie
A winter favourite, chicken pot pie can be made in a crockpot or in the oven. If you plan on skipping the crust and spooning your filling over mashed potatoes, a slowcooker is a great choice. If you like your chicken pot pie with a flaky crust, choose the oven method. This gem is also from Allrecipes.com
1 pound skinless, boneless chicken
breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Maple Cheesecake with Roasted Pears
You have Martha Stewart to thank for this amazing maple cheesecake. A must-make for anyone who loves maple syrup, it’s actually easier to make than it sounds and it’s delicious with a warm caramel sauce.
|Ingredients: 2 bars (8 ounces each) cream cheese, room temperature
3/4 cup pure maple syrup
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
1 pie crust, made in a 9-inch springform pan with vanilla wafers
Nonstick cooking spray
2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick
In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.
If you have a favourite fall recipe, share it with us in the comments. Before you get cooking, check out my favourite fall small appliances.
Warm up your home with dinner, all ready when you walk in the door, thanks to your slow cooker
A casserole dish is great for keeping food warm long after it’s been pulled from the oven.
Fall is the best time to make a turkey or roast in a roasting pan.
Photos from Allrecipes.com and styleathome.com
I am debating to try the Maple Cheesecake with Roasted Pears recpipe. Oh my it looks tastey!
thank you for a thoughtful article. I just wish I had any ability in the kitchen.
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