50 Fall Recipies(that are NOT apple pie)

[NicholasMama608]

http://www.browneyedbaker.com/2010/09/09/50-recipes-for-fall/

50 Fall Recipies(that are NOT apple pie)

Apple pie is obvious once September rolls around, right? We’re going outside the (apple) box here. I wrangled together 50 recipes that feel warm and cozy and very fall-like to me. I hope you’ll give a couple of them a try over the next few months and love them as much as I do!

Tailgate Food

Or, appetizers. But, it’s certainly football season (and soon to be hockey season), so these are some of my favorites for munching on while watching games. Most are also great to bring along to someone’s house if you’ve been invited over to watch the game, or to take to a tailgate!

Artichoke Spinach Dip

August 26, 2010 | 74 Comments | Email | Print

Artichoke Spinach Dip

Yield: 12 servings

Prep Time: 10 minutes | Bake Time: 30 minutes

1 (14-ounce) can artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)

1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.

2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.

[NicholasMama608]

Barbecued Beans

June 23, 2010 | 18 Comments | Email | Print

Barbecued Beans

Yield: 8 to 10 servings

Prep Time: 20 minutes Cook Time: 4 to 6 hours

1½ lb. ground beef
1 lb. bacon, chopped
1 cup chopped onion
2 (16-oz) cans pork and beans
1 (16-oz) can butter beans
1 cup ketchup
¼ cup packed brown sugar
3 tablespoons white vinegar
1 teaspoon salt
Freshly ground black pepper, to taste

1. Brown ground beef in a skillet over medium heat, stirring until crumbly; drain.

2. In the same skillet, saute the bacon and onion over medium heat until bacon is cooked and onion is browned; drain.

3. Combine the cooked ground beef, bacon,  and onion with the remaining ingredients in a crock-pot, mixing well. Cook on low for 4 to 6 hours.

* Note: If you don’t have a crock-pot or slow cooker you could also combine the ingredients in a Dutch oven and cook on the stovetop over low heat or in a 300 degree F oven for the specified time, checking on it and stirring occasionally.

[NicholasMama608]

Cheddar Ale Spread

August 23, 2008 | 29 Comments | Email | Print

Cheddar Ale Spread
(Adapted from Culinary Concoctions by Peabody)

8 oz. cream cheese
2 teaspoons Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon salt
¼ cup beer (pretty much anything but a light beer)
2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)

Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.

This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.

[NicholasMama608]

Guacamole

May 21, 2010 | 55 Comments | Email | Print

Guacamole

Yield: 4 to 6 servings

Prep Time: 15 minutes

2 ripe avocados
1 tablespoon lime juice
¼ cup minced onion or shallot
1 large clove of garlic, minced
1 jalapeño pepper, seeded and minced
¼ teaspoon chili powder
¾ teaspoon coarse salt
Freshly ground pepper, to taste
¼ cup seeded and diced tomato

1. Cut the avocados in half, remove the pit and scoop the flesh into a medium-size bowl. Using a fork or a potato masher, mash the avocados with the lime juice, onion, garlic, jalapeño, chili powder, salt and pepper. Taste and adjust the seasoning to your liking. Gently stir in the tomato.

2. If desired, you can garnish the guacamole with chopped fresh cilantro. If not serving immediately, cover with plastic wrap, pressing the plastic wrap against the dip, and refrigerate.

[NicholasMama608]

Oven-Fried Onion Rings, Take II

June 16, 2010 | 64 Comments | Email | Print

Oven-Fried Onion Rings

Yield: About 24 rings, serving 4 to 6

Prep Time: 45 minutes | Bake Time: 23 minutes

½ cup all-purpose flour, divided
1 large egg, room temperature
½ cup buttermilk, room temperature
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ ground black pepper
30 saltine crackers
4 cups kettle-cooked potato chips
2 large yellow onions, cut into 24 rings (see note)
6 tablespoons vegetable oil

1. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees F. Place ¼ cup flour in shallow baking dish. Beat egg and buttermilk together in bowl. Whisk remaining ¼ cup flour, cayenne, salt and pepper into buttermilk mixture. Pulse saltines and potato chips together in food processor until finely ground; 8 to 10 pulses.

Place crumb mixture in second shallow baking dish.

2. Working one at a time, dredge each onion ring in flour, shaking off excess. Dip rings in buttermilk mixture, allowing excess to drip back into bowl, then drop into crumb coating, turning rings to coat evenly.

Transfer coated rings to large plate or tray.

3. Pour 3 tablespoons oil onto each of two rimmed baking sheets. Place baking sheets in oven and heat until just smoking, about 8 minutes. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets. Baking, flipping onion rings and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes. Briefly drain onion rings on paper towel-lined plate. Serve immediately.

* Note 1: Slice the onions into ½-inch-thick rounds, separate the rings, and discard any rings smaller than 2 inches in diameter. It will depend on the size of your onions, but both of mine ended up being sliced into 4 to get the ½-inch-thick rounds.

* Note 2: The onion rings can be breaded in advance and refrigerated for up to an hour. Let them sit at room temperature for 30 minutes before baking them; if baked while still chilled from the refrigerator, the onions will not cook enough to soften and will remain crunchy.

(Recipe adapted from Summer Entertaining from Cook’s Illustrated)

Onion Rings Dipping Sauce

Prep Time: 5 minutes

½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons horseradish
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper

Combine all ingredients and refrigerate.

(Recipe from CopyKat.com)

[timon95]

tfs

[NicholasMama608]

Pan-Fried Onion Dip

September 1, 2010 | 40 Comments | Email | Print

Pan-Fried Onion Dip

Yield: About 2 cups of dip

Prep Time: 40 minutes | Cook Time: 30 minutes

2 large yellow onions
4 tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30  more minutes until the onions are browned and caramelized. Allow the onions to cool.

2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.

(Recipe from The Barefoot Contessa Cookbook)

[NicholasMama608]

Pepperoni Bread

May 3, 2007 | 41 Comments | Email | Print

Pepperoni Bread

1 loaf frozen (or refrigerated) bread dough
Sliced pepperoni
Shredded mozzarella cheese

1. Allow the frozen bread dough to thaw/raise throughout the day. When ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

2. Cut the dough in half and roll out two rectangles. Layer the pepperoni on the dough, and then cover with mozzarella cheese. Roll up lengthwise and seal the ends and seam and place seam-side down on the baking sheet.

3. Bake for 30-40 minutes or until golden brown and the cheese is bubbling.

[NicholasMama608]

Soft Pretzels: Part II

October 20, 2007 | 17 Comments | Email | Print

Soft Pretzel Recipe

(Source: i shot the chef)

1 cup warm water (110 degrees)
1 package (or 2-1/4 teaspoons) dry active yeast
1 Tablespoon brown sugar
3 cups all-purpose flour
2 Tablespoons melted butter
1/2 teaspoon salt

Soda Bath
6 cups water
3 Tablespoons baking soda

Topping
1 egg, beaten with 1 Tablespoon water
2 Tablespoons coarse sea salt

1. Dissolve the yeast in the warm water and let stand for 10 minutes to bloom. Add the water/yeast along with the melted butter, brown sugar, salt and 2 3/4 cups of the flour to your heavy-duty mixer and knead dough for about 8 minutes, adding the last 1/4 cup of flour if necessary (I never needed to add this). You can also do this by hand. The dough should be soft and slightly sticky, but very uniform and smooth. Place dough in a large oiled bowl, and let rise for 1 hour, until doubled.

2. Punch down, and divide the dough into 12 equal shapes and form them into small balls. Cover with plastic wrap and let them rest for 15 minutes. Roll them into 20″ lengths and form them into pretzel shapes. If you notice them getting hard to roll (springing back), cover with plastic wrap and allow to rest for 5 minutes and then continue rolling out. Cover with a clean kitchen towel and allow the pretzels to rise for 1/2 hour. Preheat oven to 475 degrees.

3. In a large pot, bring the baking soda and water to a boil. Add the pretzels one at a time to the boiling water for 1 minute. Press down into the boiling water with a spatula. Remove and place on a cooling rack. When cooled, transfer to a parchment lined sheet pan. Brush with egg wash, sprinkle generously with coarse sea salt and bake for 12-15 minutes, until dark brown.

Note: To ensure the dough is thoroughly kneaded, take a small piece and roll it into a ball. With your thumbs, stretch the dough until either it tears or becomes transparent in the center, also known as a window. If you cannot stretch the dough to form a window, knead a little longer.

Note #2: If you have a kitchen scale, use that to weigh out the 12 balls of dough. They should be right around 2 oz each.

Makes 12 Pretzels

[NicholasMama608]

Portable Sweets

Easy to transport and just as easy to pick up and eat while walking around a party. Also, some great after-school snack ideas!

Anise-Almond Biscotti

July 21, 2009 | 26 Comments | Email | Print

Anise-Almond Biscotti

Makes about 4 dozen

1½ cups (7½ ounces) unblanched almonds
2½ cups all-purpose flour, plus more for dusting
½ cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon pure anise extract
3 large eggs, plus 1 large egg, lightly beaten
1 tablespoon anise seeds
Sanding sugar (or granulated sugar), for sprinkling (optional)

1. Preheat the oven to 375°F. Line  a large baking sheet with parchment paper; set aside.

2. Spread the almonds in a single layer on a rimmed baking sheet. Toast in the oven until fragrant and just beginning to turn light golden, 6 to 8 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely.

3. Sift together flour, cornmeal, baking powder and salt into a medium bowl; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.

5. Beat in the anise extract. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as needed.

6. Add the flour mixture, and beat on low speed until combined. Mix in anise seeds and toasted almonds.

7. Turn the dough onto a lightly floured surface, and knead to evenly distribute the nuts and seeds. Divide in half. Shape each piece into an 18-inch log, and transfer to the prepared baking sheet, about 3 inches apart. Brush beaten egg over the surface of the logs, and sprinkly generously with sanding sugar, if using.

8. Baking, rotating pan halfway through, until logs are lightly browned and firm to the touch, about 30 minutes. Transfer parchment and logs to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300°F.

9. Place logs on a cutting board. Using a serrated knife, cut the logs crosswise on the diagonal into ½-inch-thick slices. Place a wire rack on a rimmed baking sheet. Arrange slices cut side down on the rack. Bake until firm to the touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on the rack.

Storing: Biscotti can be kept in an airtight container at room temperature for up to 1 week.

(From Martha Stewart’s Baking Handbook)

[NicholasMama608]

Apple Hand Pies

October 15, 2008 | 47 Comments | Email | Print

Apple Hand Pies
(Adapted from Smitten Kitchen)

For the pastry:
2½ cups all-purpose flour
½ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into pieces
½ cup sour cream
4 teaspoons fresh lemon juice
½ cup ice water

For the Filling:
2 apples, peeled, cored and diced small
1/3 cup sugar

One egg yolk beaten with 2 tablespoons water (for egg wash)
Coarse sanding sugar, for decoration

1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.

2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough. (I used a 4-inch cutter-if you can call a “cutter” the tin edge of the container that holds my smaller round cutters-and managed to get 12 from each dough half, after rerolling the scraps.)

3. Mix the diced apple with the sugar, and cook over low heat for 8-10 minutes, until the apples are tender. Set aside. Prior to preparing the pies, drain any accumulated liquid from the apples.

4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.

5. Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, anywhere from 20 to 40 minutes, depending on how thick you rolled the dough. Remove the pies from the oven, and let stand to cool slightly before serving.

Note: I cut out 4.5-inch rounds with the largest biscuit cutter that I have, and it yielded 20 pies.