Favorite Fall Recipes to Try

October 23, 2020

#1: Roasted Delicata Squash, Pomegranate and Arugula Salad
“This stunner just might steal the show at your Thanksgiving feast, and for good reason. A vibrant salad featuring delicata squash, pomegranate, arugula, pepitas and feta tossed in a maple balsamic vinaigrette. If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve.”orchards in the Bay Area!

INGREDIENTS

Salad

  • 2 medium delicata squash, around 1 and ¼ pounds total
  • 1 tablespoon olive oil
  • Fine grain sea salt
  • 4 heaping cups arugula (or mixed baby greens)
  • ⅔ cup pomegranate arils (or a generous handful of dried cherries or cranberries)
  • ⅓ cup raw pepitas (or pecans)
  • 3 to 4 ounces feta cheese, crumbled

Maple-balsamic vinaigrette

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon real maple syrup

  • ½ teaspoon Dijon mustard

  • Freshly ground black pepper

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.
  2. In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.
  4. Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.

 

#2: Pumpkin Banana Mousse Tart

Casey’s favorite pumpkin dessert- made with graham cracker crust

INGREDIENTS

For the crust:

2 cups graham cracker crumbs (14 crackers)

1/3 cup sugar

1/4 teaspoon ground cinnamon

1/4 pound (1 stick) unsalted butter, melted

 

 

DIRECTIONS

For the filling:

1/2 cup half-and-half

1 (15-ounce) can pumpkin puree

1 cup light brown sugar, lightly packed

3/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 extra-large egg yolks

1 package (2 teaspoons) unflavored gelatin

1 ripe banana, finely mashed

1 teaspoon grated orange zest

1/2 cup cold heavy cream

2 tablespoons sugar

For the decoration:

1 cup (1/2 pint) cold heavy cream

1/4 cup sugar

1/2 teaspoon pure vanilla extract

Orange zest, optional

DIRECTIONS

  1. Preheat the oven to 350 degrees F.
  2. Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
  3. For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
  4. Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
  5. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
  6. For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

#3: Garides Me Feta

Mary’s Favorite Fall Recipe

“You will shout “Eureka” when you try this Greek rendition of shrimp in a tomato sauce with Feta cheese.”

INGREDIENTS – Serves 4

½ cup of minced onion

1 ½ tablespoons butter

1 ½ tablespoons oil

½ ncup dry white wine

4 ripe medium tomatoes, peeled, seeded & chopped

1 small clove garlic, minced

1 teaspoon salt

¼ teaspoon freshly ground pepper

¾ teaspoon oregano

4 ounces feta cheese, crumbled

1 pound raw large shrimp, shelled and deveined

¼ cup chopped fresh parsley

DIRECTIONS

In a heavy skillet, saute onion in butter and oil until soft. Add wine, tomatoes, garlic, salt, pepper and oregano. Bring to boil, lower heat to medium, and simmer until sauce is slightly thickened. Stir in cheese and simmer for 10-15 minutes. Adjust seasonings. Just before serving, add shrimp to hot sauce and cook for 5 minutes or until shrimp are just tender. Do not overcook. Garnish with parsley and serve immediately in a large bowl with crusty French bread.


#4: Scalloped Yukon Gold & Sweet Potato Gratin 

Gabby’s Thanksgiving Favorite!

INGREDIENTS  – 12 servings

1 1/2 pounds medium Yukon Gold potatoes

1 1/2 pounds medium red-skinned sweet potatoes (yams)

2 cups heavy whipping cream

1/4 cup (1/2 stick) butter

2 garlic cloves, minced

1 yellow onion, thinly sliced in half moon shape

1 tablespoon minced fresh Italian parsley

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh sage

1 tablespoon minced fresh thyme

1 1/2 teaspoons fine sea salt

3/4 teaspoon freshly ground black pepper

1 1/4 cups (packed) coarsely grated Gruyère and/or Asiago cheese (about 5 ounces)

DIRECTIONS

Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.

Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Add layer of sliced onions.Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.