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    69 views100 pages

    Better Homes - Gardens September 2023

    Uploaded by

    Elizabete

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
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    DA LAE Les 3 PUMPKIN Ber IMAL SIDES & SWEETS ULTIMATE ik CHILIES & BEER. BREADS » a MUST TRY! Pumpkin- Gingersnap ey \ Sweet Rolls LOOK AT ALL YOU GET WHEN YOU TODAY ... * Dozens of flavorful recipes in * Satisfying, slimmed-down epaiiteranen wees) | comin foods vists on treasured favorites ous desserts without the guilt It’s all the healthy-cooking inspiration you’ve been searching for — in one exciting must-have magazine! OCR OH Cees gee Oe eee aces ete eee iets 10 What a Biscuit ea eee ea er Reruns cma eee fet Ceara eee] eee ee) Eee OR Ta Fall days are busyi Use your pressure cooker to make (Reece Rea ieee iT Aca) Tsar franco Raa mesmo eaeece gS) SNe SORT aE eee Ee Cee eas to...your bread? That's right! These eee ace kc) Ce OEE See) Ce Cire ener Hee REISMAN nT TT Srey eee Ca Coa SEATS OC eee eat ee meets ene PRS 42 Sides & Sweets ROC ees cn Coa eae run) eee cnn mee 52 Strudel-Loo ene ee nie Rec eee or ene nary Bae ee ES SRE Sug ieee eg pe cn ot nce to everything from rolls to eee Cn FAM rear oramedtrero Cae ener eee peed PAG Cee ean (soln pees Eocene its eesrewer 74 Sage Advice Ure iar Senne ce Hearteyc Apea ASAD Vane evan aT HEROES LY eet eee ere Penner eerie arn ce ee ees reat Ce carter DSR DReeA Me DCI ECD Pennnetinataneiendid 94 Heavy on the Garlic Three cheers for these three ways with garlo—contt, pickled oper Tag Yue (Ore ny oven Chili er Saas FALL RECIPES” py eator notte noun STH ‘Ser rand Manager ALE Brand Manger saa BREE MS unary spect Ur MENTAL Stir fons syst sey Mov ‘Sir ond Sst an oor LAUREN MOANELY Food yee ly DRESHAN, ANE OST Desig intr een HONG MEE MKSCHNERF ‘tomes aces sae st Senor eae eager A SOvGSOM erst wager SE SEER ASANCT tecer noms crn copy eh NEE EOS Senor coy arn tn MADEN REE Foor eta ACY MCCS SOMA, Senor Orc Gani Ser eR Viet comer Suds AEN ERY Siar re enn Se DANN Sdn nto ret SAE IR Senor lt ano Preduce os tee Sole areamncrocn Sos ron Coosa. RAIS ened mapgspecate nsw Sor wanna Pda Quay ear BE ANDERSON ‘Tha ac cma cond cortans ads ofracps and ipl ate Retr Home 8 arse Ts Khan. FOR EDITORIAL QUESTIONS, EMAIL SPOON@DOTDASHMOP.COM OR WRITE USAT all Recipes, PREMIUM PUBLISHING, 176 LOCUSTST., DES MOINES, 1 0309-3028, ‘el aioe let ty on tener oberon avail, Fer oeioncriaraten eragreauets eral pdeton = Oo oN Dotdash meredith cotton ft pn arn pas a ‘strehasenoseasiran sa Se a np ee he Se penn arin eae corner wonLaneu ——w Soaps a mm rican Pater ing Sion nba Snore eset Ge eb St romate ana’ STERSON tavan sewmonoarmancp cm Seance Gorimennagisinomcpcom es hts con Sree Gr babe met feendatndpcm Incl btemresccohndeom Frasucton anaes LCOS APL OE, Seentuaindp om Praien, ate LOVE MAGAZINES? SHARE YOUR THOUGHTS! WE'RE LOOKING FOR ENTHUSIASTIC READERS TO GIVE THEIR OPINIONS ON OUR FOOD, COOKING, DECORATING, REMODELING, GARDENING, AND HOLIDAY ISSUES. Join our Magazine Advisers Community to get exclusive previews of our issues and tell us how we can make them even better. It takes only a few minutes, and as a special thank-you, you can enter to win $10,000." Plus, as you participate in future surveys, GET STARTED TODAY AT MAGAZINE-ADVISERS.COM OR OPEN YOUR CAMERA APP AND POINT HERE MAGAZINE ADVISERS Community Before you start your day, cozy up MOM ens CC TCA TM RACES CCM TCT MLO CMT NRT CeO Ee TA 4 FallRecipes BAKED HAM G SKILLETS HANDS oN 15 minutes BAKE 5 fo 7 minutes a! 4OO"F 1 Tosp. salted butter A cup chopped cooked ham Y% cup sliced leek or green onions 5 eggs % cupheavy cream or half-and-half Yo cup shredded Gruyere or sharp White cheddar cheese (102) 2 Tosp. chopped fresh basil or flat-leat parsley Salt and black pepper Sourdough of multigrain bread, toasted 1. Preheat oven to 400°F Melt butter in @ J-inch castiron skilet over medium. Add ham and eek; cook and stir uit leeks soft, 210 3 minutes. Remove from heat Divie mixture omong five 5h iron siles or fve 12-02. cos 2. Break an egg into each hom mixture, Drizzle cream around eggs. Sprinkle with cheese and basil Bake until egg whites are set and yolks Cre thickened, 5 to 7 minutes. Season with sat ond pepper. Serve with tocs. Makes 5 skillets. PER SKILLET 302cal, 272mg cho, 1g floer 29 sugors, 19 fot (10.g sat. ft dum, Mg cor, Makes 4 skillets. RICOTTA HOTCAKE WITH LEMON CREAM HANDS On 20 minutes BAKE 20 minules ct 375°F CooL 5 minutes 2 eggs %4 cup whole milk ricotta cheese % cup whole milk 1% tsp. vanilla 1 cup self-rising flour (tip, above righ?) % tsp. salt 3. Thsp. sugar 1 8-02 carton mascarpone cheese Ys cup heavy cream 2 tsp. lemon zest 2 cups fresh blueberries Ys. cup pure maple syrup 1 tsp. fresh lemon juice Ys cup tnely chopped toasted hazelnuts cor walnuts 1. Postion oven rack in upper third of oven, Preheot oven to 375°F. Butler a10-inch castsion skit 2, Separaie eggs. In o medium bowl whisk together egg yolks, ricotta cheese, milk, and Isp. ofthe vari; blend wel, leaving a few ‘lumps of rcotto, Fold in flour and sat just Until blended. Don't overmix. 3. In alorge bow beot egg whites with o mixer on high until soft peaks form Gps cur), Add sugar, Tbsp. at atime, beating Con high uni stif peaks form (tps stand siraigh’) Gently fold beaten egg whites into botter. Pour batter into prepared skillet; gently smooth top. ‘4, Boke until golden brown, about 20 minutes. Cool in silt § to 10 minutes. I you Ike, loosen edges of hotcake and enlly invert onto @ serving pater. Why Self- Flour? Self-rising flour is commonly Used in Southern recipes for hotcakes and biscuits. it's convenient because the flour contains all the leavening agents needed. Ina pinch, try making your own with Ingredients pantry: Whisk together 1cup all-purpose flour, 1 tsp. baking powder, a tsp. each baking soda and salt. ‘5. Meanwhile, for lemon cream, ina medium bow! combine mascarpone, ‘ream, lemon zest, and remaining ¥4 Isp. vanilla, Beat with a mixer on medium just until smooth, creamy, (ond sighty thickened 6.For blueberry syrup, in a small soucepan Combine 1 cup of the biveberies, the maple sy*up, and lemon juice. Gently Bol, Uncovered, unl mixture is sightly thickened, ‘about 8 minutes. Remove from heat; sii in remaining 1 cup blueberries, 7. Top hotcake with lemon cream, blueberry sytup, ond hazelnuts, Makes 6 wedges. PER WEDGE 502 cal, 31g fot (15 9 sat. fo, 188 mg chol, 380 mg sodlum, 46 g carb, 29 fiber, 24 9 sugars 12.9 pre Fall Recipes 7 Lemon- Gari Broised Eg LEMON-GARLIC BRAISED EGGS START To FINISH 25 minutes 2. Thsp. olive oi 4 cloves garlic, minced 110-40 12-02, zucchin, spiralized 1. 10-to 12-02. yellow summer squash, spiralized % tsp.salt % tsp. black pepper 1) tsp. lemon zest 4 eggs 2. Tbsp. salted butter, melted ‘3. Thsp. fresh lemon julce % cup chopped fresh herbs, such as parsley, basil oregano, andor dil % cup.crumbled goat cheese ‘Toasted bread (optional) Jina I2-inch cast-iron skilet heat oll ‘over medium-high, Add gor; cook | minute, Add next five ingredients (through lemon zes); oss 10 coat Cook until squash is tender, 3t0 5 minutes. 2. Reduce heat to medium-low. Moke four indentations in squash mixture. Break eggs, one at atime, into a custard cup ond sip eggs into indentations. Cook, covered, unt hile ore set and yaks ore thickened, 6107 minutes. Remove from heat 5. Drizzle eggs with butler and lemon |uice. Top with chopped fresh herbs, {goat cheese, and addtional black pepper. Ifyou like, serve with bread. Mokes 4 servings (1 egg * I cup vegetabies each) PER SERVING 346 cal, 279 fat (10.9 sot fal), 648 mg chot, 5% mg sodium. 12 9 carb, 5.9 fer 8 9 sugars, 15g pro. © FallRecipes EGGS AND BACON DUTCH BABY MINIS HANDS ON 20 minutes BAKE minutes ot 425°F SSTAND 5 minutes Eggs ond Bacon Dutch Baby Minis Thsp. salted butter cup all-purpose flour cup milk e995 tsp. salt tsp. black pepper ‘Tosp. chopped fresh herbs, such €s basi, thyme, parsiey, and/or ‘oregano 3. cups fresh spinach 3 cloves garlic, minced % cup finely shredded Parmesan cheese (oz) 3 slices bacon, erisp-cooked and crumbled 2 sof-bolled eggs (ip, below), peeled and halved Sexes 1 Cut up 2 Thsp.of the butter divide ‘among four 5-inch cast-iron skillets (or four 12-02, cast-iron casseroles, Place skillets in @ cold oven, Preheat oven to A25"F 2. Mecnwhil, ina medium bow! whisk together next five ingredients through pepper) ond I Tesp. of the herbs unt smooth. Chop enough of the spinach to ‘get 4 cup; stir into bottler, Divide batter ‘among hot skits. Boke unt puffed ‘and golden, 14 to 16 minutes. ‘3. Meanwhile, nan 6-inch skillet melt 1 Tbsp. of the butter over mecium. ‘Add garlic; cook 30 seconds. Add remaining spinach. Cook and str until willed, 10 2 minutes, ‘4, Remove Dutch baby minis from ‘oven; sprinkle with cheese. Lel stand ‘Sminutes (pancakes will deflate during slonding) Cut up remaining 2 Tosp. butter; microwave until melted. Stir in remaining | Tbsp, herbs. Brush mixture ‘over Dutch boby minis, Top each with ‘cooked spinach, bacon, and an egg haf. Sprinkle with ackitional pepper Makes 4 skillets. PER SKILLET 345 cal, 25 9 fat (IS 9 sot fo, 285 mg chol, 705 mg socium 5 9 carb, 19 her, 2g sugars, 15 9 po. Soft-Boiled Eggs Bring a saucepan of water to boiling over medium-high. Use a slotted spoon to carefully lower e995, one at a time, into water. Cook 7 minutes, adjusting heat to maintain a gentle boil. Transfer e995 toa bowl of ice water; let stand until slightly warm, about 2 minutes, Cherry Compote Thaw 2 cups frozen sweet (12 02); drain and reserve juice. Ina small saucepan combine ¥% cup water, & cup. reserved juice, and 2 Thsp. amaretto or A tsp. almond extract. Bring to boiling over medium. In 2 small bow! combine cup sugar, 1 Tbsp. comstarch, and f tsp, salt; ade to saucepan Return mixture to boiling: reduce heat Cook and stir until thickened and bubbly. Cook and stir 2 minutes more, Cool slightly. Sweetened Whipped Cream ina large chilled bowl beat gether I cup. heavy cream, 2 Thsp. sugar, and ¥ tsp, vanilla with medium just until soft peaks form ¢tips curl) (or if you prefer, beat alittle longer unti stiffer peaks form [tips stand straight but do not overbeat), ALMOND DUTCH BABY WITH CHERRY COMPOTE HANDS ON 20 minutes BAKE 25 minutes at 425°F STAND 5 minutes 1 recipe Cherry Compote (lef) 2. Tosp. salted butter, cut up 3 cogs % cup all-purpose flour % cup milk 1 Tesp. sugar 1 tsp, vanilla % tsp, olmond extract % tsp. sal ‘Sweetened Whipped Cream (below {eff (optional) Toasted sliced elmonds (optional) Almond Dutch Baby with Cherry Compote 1. Prepare Cherry Compote. Place butler in. 10-inch cast-iron skillet in ‘a cold oven, Preheat oven to 425°F Remove skilet from oven; wi fo coat bottom and sides with butter. 2. Meanwhile, in a medium bow! whisk Jogether nex! seven ingredienls (Ghrough salt), Pour batter into prepored skill, Boke until puffed and goiden Drown, about 25 minutes. Remove skill et stone § minutes (Dutch baby ll deflate during standing). 13. Top with Cherry Compote. Add Sweetened Whipped Cream and ‘almonds (if using). Makes 4 servings (wedge +% cup compote each. PER SERVING 300 col, 10g fat (Sg sot fot), 157 mg chol, 261 mg sodium, 42 9 carb, 2 fiber, 27 g sugors, 8g pro. ' Fall Recipes 9 Iam TST MRSA FCM MCS Tee MCC MOM LLM Ce (OTM Le WA MTT Tg choose from three flavor spins) or create customized breakfast sandwiches. 10 Fatt Recipes BISCUITS AND SAUSAGE GRAVY Dane mutes F825 2% cups all-purpose flour 1 Tesp. sugar 2. tep. baking powder % tsp. baking soda 1 tsp.satt tsp. black pepper 4 cup cold salted butter, cut up 3. Tosp. shortening 1 1 ra ota cup buttermilk Tosp. salted butter oe cup chopped onion Paria 12. oz.bulk pork sausage perry 3 cups milk unbaked biscuit 14. cup chopped fresh chives Cerro ‘andjor sage ere etic 1. Preheat oven to 425°F In alorge bowl whisk gether 2% cups ofthe four, he sug, boking power baking odo, % tp. he sal, and ‘4p. of e pepper Use a pasty blender to cut inthe cup butler ond ke the shortening unl mixture resembles bi a arse crumbs. Make o well in center of . Use fork slr st uni mostenes ‘a 2. Tun dough ov onto foures eR Seme 4 {_ surloce. Knead dough gently 10 to aa 12 stokes or ntl nearly smooth fay ol dough unt inch thick, Cut wth a foured 2-10 $ench bi + rero scrops as necessary onc ip cuter into four between cus Pace cutouts inch apart onan ungreased boting sheet, Bake uni golden, 1 0 20 minutes 5 Mecnwl, for gravy, T-inch Butter over medium Cook and si untilgelden brown about & minutes Add sausage cook and sr over medium-high ui sausoge's browned. St in remining up four Addl mk ond remaining 4 tsp. each sat and pepper. Cook «and sr nt hckenee one bubbly 90k and tr minute more St inchives end/or 3 re, Ade buttermilk al at once, or cere gravy over biscuits. Makes 6 servings (biscut % cup gravy ech) PER SERVING 635 col, 36 9 fot 1S sat fat 85 mg chol, 147 mg sodium, 58 g 2g fiber, 2g sugars 21g pro. “Het 2am ‘Them Up For loftier biscuits, follow these three tips: Start with cold butter and buttermilk, run your hands under cold water (and pat dry) before lightly kneading the dough, and cut the biscuits straight down without twisting the cutter. « Crisp Crust vs, Soft Spacing out the biscuits on the baking sheet leads toa crisp all-around exterior, giving anice textural contrast to complement the gravy. But you can also nestle them closer together for a more pillowy textur re “a S MUSHROOM GRAVY Prepare Biscuits and ™ 59 mg chal, L121 mg sodium, 84 g carb. 3.9 fiber Nag sugars, 1% 9 pro. HOT HAM AND CHEDDAR BISCUIT SANDWICH 1 baked biscuit ((rom Biscuits ond Sausage Gravy, p. 1) 2. to'5tsp. hot pepper jelly 1 Slice thiek-sliced hem 1 Slice smoked cheddar cheese reer er ipa Preheat broiler. Split biscuit. Spoon Jely onto biscuit bottom fop with ham (cut os needed) anc cheese. Place on {© boking sheet. Broil 4 inches from heot unt cheese metts Ifo 2 minutes. ‘Add biscuit 1op. Makes 1 sandwich, ‘ap For square biscults, pat dough Info 0 96-inch rectangle thats % Inch thick. Cut into six squares. Boke as directed. PER SANDWICH 527 col, 27g fot (15.9 498 fa, 70mg chol, (871 mg sodium, Sig carb, 2g fiber, 10.9 sugars, 18g pro. Pat Rae cee ed ae eal f Sa Get Creative Here are some other ideas to get ery you started. (Or come up with aa your own filling combos!) erie Peete aera: CURRIED SWEET POTATO i BISCUIT SANDWICH Sprin greens, roasted sweet potate caramelized onion, cream cheese (mixed with curry powder) SOUTHERN-STYLE BISCUIT SANDWICH Egg, bacon, kale mustard greens drippings), hot sauce Hot Ham and Cheddar Biscuit mg Sandwich - Potato Biscult Sandwich Fall Recipes 15 CHEE HANDS ON 25 minutes PRESSURE COOK 5 minutes STAND 2 minutes 1% tb. ground beet 3 doves garlic, minced 1 145-02. can reduced-sodium beef broth 12. oz. dried penne pasta (4 cups) 1% cups water 2. cups thick bite-size strips green bell peppers. 1. eup quartered and thinly siced 1 tsp. paprika % tsp.salt % tsp. black pepper % of an 8-07. pig. cream cheese, ‘cubed and softened 1 cup shredded provolone cheese (or) 1. Thsp. yellow mustard 1. Thsp. reduced-sodium soy sauce 1. Ina 6-al. electric pressure cooker ‘combine beef ond garic. Use saute setting to cook mixtuce uni beet is browned. Drain off any ft. Stir in next eight ingredients (hrough black pepper 2. Lock id in ploce. Seton high pressure to Cook § minutes. Release pressure quickly, Open lid corefully 3. Slr in cream cheese, 4 cup of the provolone cheese, the mustard, ‘ond soy sauce. Let stand, covered, 2 minutes; stir until eream cheese ie melted. Serve flopped with remaining 4 cup provolone cheese. Makes 6 servings (V4 cups ecch) PER SERVING 586 col, 279 fot 129 sat {107 mg chal, 74é mg sodium, 49g carb, 4 g Aber, 5 9 sugars. 56 g pro. Cre (a fhe UR sevrecsionsins€-r, pot cook ground yee an gasicover medium andl browned rec are as oe eater ee ete re eer ela ere aT ene oe pee ne ee eee ee a fee meee Crea cae ee eta ee ee ea Pe we ree 7) ae Ont the) VALI spirections ina 6-at. pot cook bacon over medium until Crowned, shfng occasionally. Drain bacon oh paper towels, reserving | Tbsp. drippings in pot. Add beet, anion, and garlic to pot. Cock until beet Is browned drain off any fat. Stirin3 cups water, the dressing mix, and salt; bring to boling, ‘ced pace etre ROME ast intra covered tiring cocacionali Until pasta is just tender, 7 minutes, Continue ss ci heat on tv stove fs ose aaa 16 FallRecipes cted in Step 4, increasing thell BACON AND CHIPOTLE-RANCH BEEF AND PASTA HANS On 20 mines bnessune cook S minus slices bacon, chopped tb. ground beet ‘cup chopped onion 3. cloves garlic, minced 3% cups water 12 ox dried cavatappi pasta (4 cups) 1 ez. envelope dry ranch salad ‘dressing mix % tsp. salt % cup mayonnaise % cup sour cream 1% 02 Tosp. finely chopped canned chipotle pepper in adobo sauce or Isp. ground chipotie pepper 1 Tbsp. all-purpose flour 4. cupsightiy packed fresh spinach 1 eup halved cherry tomatoes Boltled ranch salad dressing ‘Chopped fresh chives or parsley (optional) 8 1 1 1. Ina 6-al- electric pressure cooker use souté setting to cook bacon uni browned: string occasionally. Droin bocon on paper towels, reserving 1 Tosp. drippings in pot. 2. Add beet, crion, ond garlic to pet ‘Cook unt beet is browned; drain off ‘ny fat, Str in next four ingredients hrough sa). '3. Lock id in place. Set on high pressure fo cook 5 minutes. Release pressure quickly. Open lid carefully ‘4. Ina medium bow! stir together next fouringredien's (hrough flour). Adc mayonnoise mixture to beet mixture in pol. Return to saute setting. Cook ‘and stir until souce thickened. Stir in spinach, tomatoes, and bacon. Serve topped with ranch dressing and chives (if using). Makes 6 servings (V4 cups each) PER SERVING 699 col, 4g ft M1.@ sat fot), 85 mg chol, L056 mg socium $3.9 corb, 3.9 fber, 59 sugars, 27g pro. " t 30-MINU CHEESEBURGER IACARONI HANDS ON 25 minutes PRESSURE COOK 5 minutes 8 1 1 2 3 2 2 2 % ( Oth: € He svirecrions ne6-at pot cook bacon tus ‘oz. bacon, chopped (optional) lb. ground beet ‘up chopped red onion 02, drled elbow maceront Goups) cups water ‘Tosp. Worcestershire souce Tsp. ketchup tsp. yellow mustard tsp. black pepper cup hatf-and-halt or whole ‘ups shredded cheddar cheese (8 0z) slices American cheese, torn Desired toppers, such as ketchup, yellow mustard, ‘chopped dil pickles, shredded ‘cheddar cheese, halved cherry tomatoes, and/or slivered red onion (optional) Lina 6-af. electric pressure ‘cooker use saule selting fo cook bocon if using) until browned, stirring occasionally, Drain on oper towels. Reserve bacon drippings in pot 2. Add beef and chopped onion to ot Cook until browned! drain off ‘ony ft. Stir in next six ingredients Ghrough pepper 3. Lock idin place. Set on high pressure fo cook 5 minules. Release pressure quickiy. Open Id careful ‘4, Gradually stir in hif-and-hat ‘ond cheeses, olternating behween Y. cup cream and chandful of the cheeses ota time, Str unt cheeses ore melted, Sti in the cooked bacon and serve: With toppers Gf using). Makes bse PER SERVING 602 cal, 299 fot (5 @ 0 fo), 15 mg chol, 761 mg socium, 50.9 carb, 29 ber, 6 g sugars, ing) over medium until browned, string occasionally. Drsmon paper towels, Reserve bacon drippings in pot. Add beef and chopped onion to pot. Cook over ‘medium until beef is browned: drain off any fat. Stir in 3% cups water, the Worcestershire sauce, ketchup, mustard, and pepper; bring to boiling, Add macaroni, Return to boiling; reduce heat. Simmer, covered, stirring occasionally, until ‘macaroni is tender, 7 to 9 minutes. Continue as directed in Step 4 OS FS Fell Recipes 17 FRENCH ONION AND BEEF PASTA HANDS ON 25 minutes PRESSURE COOK 5 minutes 4 medium sweet onions, cut into thin wedges 1. Thsp. vegetable olf % tsp. salt % cup dry white wine 1 tb. ground beet 2. 105-02. cans condensed French ‘onion soup ‘cup water 12. 0x. drled rotini pasta (3 cups) 4 doves garlic, minced 1% tsp. chopped fresh thyme % cup dry sherry (optional) 2 cups shredded Swiss cheese (oz) 1. Ina 6-at. electric pressure cooker ‘combine onions, oi, ond sail. Use saute setting to cook onions, stiring frequently, unl golden brown, 1S minutes. Carefully add wine; cook, stitring to loosen any browned bits from bottom of pot, until wine is nearly evaporated, 6 minutes. Transfer onions to «medium bow! 2. Add beet fo pot. Cook until meat is browned drain off any fot. tir innext five ingredients (through thyme) 3. Lockiid in place. Sel on high pressure to cook 5 minutes. Release pressure quickly. Open id careful. 44 Str n cooked anions, sherry if Using), and 1 cup of the Swiss cheese. Top with remaining Swiss cheese ana, if you Ike, edetioncl thyme. Makes 6 servings (Vs cups each). PER SERVING 655 cal, 28 g fot (13 g sat fat, 95 mg chol, 81 mg sodium, 60.9 carb, 4 g ber 8 g sugars 35.9 pro. Dra aoe Eee) ee eet eames oer oer) eee Sa enc heese. Place ona foil-lined Se oa Coretta pian ) c Oh the C7 Me «virections ina 6-at. pot heat oil over medium, Add onions and salt; cook, stirring frequently, “intil onions are golden brown, 15 minutes. Carefully add wine; cook, stirring to loosen any browned bits, until wine is ‘almost evaporated, 6 minutes. Transfer onions to a medium bowl. In same pot cook beef over medium until browned: drain off any fat, Stirin next five ingredients (through thyme). Bring to boiling; reduce heat. Simmer, covered, stirring ‘occasionally, until pasta is just tender, 12 to 15 minutes. Continue as directed in Step 4, Je FaliRecipes tb. ground beet ‘cups halved and thinly ‘cups reduced-sodium beef broth ‘ups sliced fresh mushrooms ‘Tosp. Worcestershire sauce ‘Tosp. red wine vinegar Cloves garlic, minced ‘sp. dried thyme, crus tsp. salt p. black pepper ‘7, dried curly wide egg noodles cups) medium zucchini halved lengthwise and thickly slice @evps) 8-02. carton sour cream ‘Tosp. all-purpose flour Tosp. Dijon mustard Chopped fresh parsley y fl. Sie in (through 3.Strin Release pressu relly 1 amedium b A (an eet nea era err Pat ee ae est one en Scan eee Ce tone teat Pee eee Reece eae Sn at ieee eaten ree str aly eae eater ect oe Ur Move over, apples. We're visiting the orchard CM CACM SCO ARC LDA CN PATE OEM AR Maa SS DNC irresistible in scones, gratins, tarts, and more. 20 FaltRecipes WHITE WINE POACHING. LIQUID Combin RED WINE-POMEGRANATE POACHING LIQUID Combi CITRUS-MAPLE POACHING LIQUID Combine 2 CREAMY PEARS AND SQUASH WITH SAVORY STREUSEL HANDS ON 25 minutes COOK 27 minutes STAND 5 minutes 4 medium pears 1 Web, butternut squash, peeled, seeded, and cubed (about 4 cups) % cup chopped onion 2 cloves garlic Ye cup salted butter % tsp.soit Y%. tsp. ground black pepper 2. 0.4 Tbsp, heavy cream Y%_ cup regular rolled oats 2. Tosp. chopped pecans 2. Tesp. raw pepitas (pumpkin seeds) 2 large shallots, peeled and quartered Y%_ cup fresh sage leaves (about 15 leaves) 1. Peet halve, and core two pears. Cut into large pieces. Halve and core remaining |e pears; cut into Y-inch-thick wedges. 2.In.a4 to S-at. pot combine pear pieces, squash, onion, and gor, Add salted water to cover. Bring to boling; reduce heat Simmer, covered, unl very fender, 15 fo 20 minutes. Drain well return to pot. Add half of the butter, the sal, and pepper. Let sland, covered, 5 minutes to soften, Mash with @ potato masher. Stic in enough of the cream to reach desires consistency. 3. Meanwhile, for granola, in a 10-inch skillet melt 1 Tbsp. of he butter over medium. Add octs, pecans, and penitas. Cook ond str untiltoasted, 3 to 5 minutes. Transfer to sheet of foil coo! 4 In the same skilet heat remaining 3 Tosp, butler over medium-high. Ade pear wedges: cook, turning occasionally, until lightly browned and tender, 3 t0 5 minutes. Using o slotted spoon, ronster pears too lorge bowl. Add shallots fo sill; cook, turning occasionally, unt tender and browned, about 5 minutes. (Reduce temperature if necessary to prevent ‘overbrowning) Using @ slotted spoon, fronsfer shallots to bow! with pears. Adel sage to skilel; cook, string occasionally, Untilbrowned ang crisp, 110 2 minutes. Transfer fo bow! with pears ond shallots. 5. Tosere, spread mashed mixture in fo serving dish. Top with peor mixture, Sprinkle with granola. Makes 6 servings. PER SERVING 327 col, 21g at (11g sa. ft) 48mg chol, 340 mg sodium, 37 g carb, 7 g ber, 16g sugars, 4 g pro Fall Recipes 25 \TER PEAR 70 FINISH 40 minute 4 cups thinly sliced stemmed kale ‘cups thinly shaved Brussels prouts 3 pears, halved, cored, and sliced ‘orange, peeled and sliced ‘cup kumquats, halved cup red seedless grapes, halved cup olive ol ‘cup Prosecco or dry white wine ‘cup white wine vinegar finely chopped shallot chopped fresh chives /. t3p. black pepper 26 Fol Recipes PEAR TARTS WITH AMELIZED P, CREAM ANDS OW 40 minutes COOL 30 minut Cu 2hours BAKE 17 mites ot 35 tsp. vanilla cups all-purpose flour cup powdered suger tsp. ground ginger tsp. ground cinnamon tsp. ground cloves cup plus 3 Tbsp, salted butter Thsp. molasses medium peors, halved and cored cup water Thsp. packed brown sugar Pomegranate seeds (optional) 1L.Line @ 1510-inch baking pan with Ina I2-nch skilet heat {granulated sugar 01 parchment pop 1 medium-high until sugar stars to melt. Reduce heat lo medium-low. Str unmelted sugar into ‘melted sugar. When all sugar fs melted ond info prepared baking Break caramelized s romelzed sugar into @ Place remaining food processor. Pr or the pastry cream, In @ medium -epan the caramelized sugar. Cook over medium just Unlil edges are bubbly. Mi ther ef remaining caromalized sugar, cornstorch ‘and salt until combined. Gracually sir haif of the ik mitre Retum ol k i thicker from heot. Sticin the & cup butler and the may need to whisk Remove vanila. Transte t (to prevent a skint minutes ot 3, Meare, large bow! stir try blender, cut in I cup butter unt pie ah the ily with 0 fork ids together. Divide molasses ond toss ty ntl into eight 44, Pat each ok tort pan. Pr Jn into @ dinch remove from pans, 5. Increase oven to 400°F. Ina 2-ch 9 beking pear halves cut sides down. na smal orronge the water, brown sugar, ond remaining 3 Tosp. butter Str over tum unt sugar dissolves ond butter sin bok red, basting with i ‘bout 30 minu soking liquid feserved shards of Jar ond if you tk pomegranate seeds. Serve immediately. Makes 8 tarts PER TART 724 cal, 37.9 fot (25.9 st fot 609 sugars. 7 Meet the Pears There's more than one pear variety fon the market A. RED ANJOU t 7 B. GREEN ANJOU fresh (try serving it heeses on I. FORELLE Cris A tart, thi ten fresh yf )) f [ow Ge YO-OFE Like apples, certain pear varieties are better for cooking, while others are better eaten fresh. The best cookifg/baking varieties include Bosc, Concorde, and Anjou. Varieties best eaten fresh include Bartlett, Comice, and Starkrimson, Purchase pears that are firm, smooth, and free from bruises—they will ipen at room temperature. Fall Recipes 27 Seer a eer nuns” ea ed eens rad Pee ea cs etc ee adr eee rer re ies sles NDE ee Pee ety Percy eC atc eee oe oe pee ts pect uence ences a Sac ak rs Oe eet Se ane emee ret ret ) Saar ere a Se ea EO ecards Peer meron erere a n eet RR ee eee PAu eo, eee aN re rie eT eee ee en rer ae Britons ieee ere mere eer Ur mma ore errs CT cs emagemenprpinpraieteeieire 6 poe eerenceneennter rar po. eerepmoniaarermpemelereyed 25 ett eon PER SLICE 283 cal, I2g fat (7g sat fat), 32 mg chol, 524mg Perera ot ere en reg Rice 7c) Dee eg eee Ee eae) eet ay eee tage ae etm Ta flour mixture. Use one 12-02. bottle t eas eee eee Ure een ee er) een eee nena) a eet eer teen) eeeneaiseeseeetes CES ere roe cere ines et Pere ee ee eae tiers eailon eee Peete meen De eee ee eee as eer eee ener een ery Cer ees TU MMC LOCH MCMC OL TC CeCe MER OTM Tm TT ML a bowlful of chili (plus corn bread!) PCM OCT MRS NOLEN AC water, Bring to boiling: eens Petre nate Dae eae ees Pete eee end a eee ee eer 2 tsp. fennel seeds eee ee) ed See td discarded), soaked (ip, below) Cee ee 28-02. can crushed tomatoes 2 Tosp. sherry or red wine vinegar ey cheese, shredded provolone cheese, Pee ete a) eee teeny nee een eC rea (ihrough crushed red pepper). Cook and Peete ere Sete ee Cet ad eater feces a te as Ce a ge eee Se ere ee eee Deen eee) Cee ae as Cee oa ee eee ere Den eee iors san soak the beans in a 4-at.. pot with n. Ina 4-at, pot from heat. andlet stand 1h ombine beans and Pee eco ns 2 Tosp. olive oil eters cay oes eect Pee ens eer Peers ae pie Rarer eee ee) ee cece Se ear as ee ee ees) Cnet eerie tortilla strips (optional) Oe ee cg ee) haif ofthe chickery Coot, string occasionally, unl eee eee eet eat Cr eee a Reeser ure Relea eee eet ee tes eae eee ay Re ee ee a Da) Porat et ee a ee Peet ete ame ale Pe eeu ee eee eee Sense Rees eee ee ees ea ee een ore ee eer Pee a eee See ee tt re ener Pre ee eee cere 2 155-02 3 2 Tesp. canola oil 15.5-0z, ink cooked andouille age, halved lengthwise and cally, unl hil HANDS ON 15 mi ‘Tosp. minced fresh ginger tsp. salt ‘Tosp. tomato paste 'sp. chill powder sp. ground cumin smoked paprika 10-02. cans diced tomatoes ‘end green chiles (tp, righ, undroined 15.5-oz. cans chickpeas, rinsed ‘ond drained up red lentils Isp. garam masala Toppers, hect ginger, and auenty, unr hil eon eee es some (or all) of the canned diced erent) eer roy md Pee aid is i HANDS ON 45 minutes. COOK 10 minutes 2 Thsp.oliveoil 2 cups chopped poblano peppers (Ssmai (tp, Below) Ve cups chopped yellow onions Wh |b. ground pork or bulk sausage 1 Thsp. chili powder 2 tsp. ground cumin 1% tsp. salt sp. smoked paprika ‘Tosp. plus 2 tsp. cider vinegar ‘ups reduced-sodium chicken broth 15-oz. cans cannellini beans, rinsed nd drained 118-02. can pumpkin Toppers, such as fresh cilantro ‘and/or chopped red onion (optional) 1.In a 3-to deat. pot heat oll over medium-high. Add poblano peppers ‘ond onions; cook ane stir until onions Cre tender, bout 6 minutes. Add next ‘ove ingredients (through smoked paprika); cook ond stir unil pork is cooked through, about 6 minutes. 2. Ada 3 Tbsp. vinegar. Cook and str ‘over medium-high until vinegar reduces, about 4 minutes. Stir in broth, bbeans, and pumpkin. Bring to botling reduce heat. Simmer string ‘occasionally and mashing some beans ‘ogoinst the side of the pot uni chi thickens, 10 to 15 minutes. Stir in remaining 2 tsp. vinegar. Serve with toppers (fusing). Makes 4 servings @cups each). PER SERVING 671 cal, 36 9 fat (10 9 sat. fa), 16 mg chol, 1658 mg socium, 52 9 carb, 15 q ber, 7 sugars, 49 pro. Onthe Gu HANDS ON 25 minutes BAKE 20 minutes at 4O0°F 1 cup cormmeat 44. cup all-purpose flour 2 Tosp. sugar 2; tsp, baking powder % tsp. salt 1 cup milk 2 eggs % cup salted butter, melted Honey or pepper jelly (eptional) 1. Preheat oven to 4O0"F. Grease an 8-inch square fr $-inch round baking pan. In @ medium bowl stir fogether he fist ve Ingredients (through sa) 2. In. small bow! whisk together mik, eggs, and melted butter. Add egg mixture all ot once fo cornmeal mixture. Sir jst Untilmoistened, Pour batter into prepared baking pon 53. Bake unt he edges are ‘golden, about 20 minutes. Cool sight. Serve with ‘edaitional butter and honey Gf using). Makes 9 servings (piece ect). ER SERVING I73 col, 7g fot 4g sat. fot, 63mg chot 28mg sodium, 25 g carb, Ig ber 4g sugars 59 pr Fall Recipes 55 Vie Ce Eee POEM MMe TAO TMM RCC TAS A TCM TCE Peat Tey aera Pa ei aa juice eos SR) Ce aC) ee eee ees eee ena es eet [enter eee ER Roa) Cee ee eon eee can ee a ee) Dea ee toe ee ea roe erase eer) ey Brea cess eae Eri ener ac eee ae heat, Steep, covered, 20 minutes; Pree Le Nicene a BLACKBERRY \ peer eens el otetel Meni See eee ay a ees Pe eee eee in ante Se oy 2 esp. (loz) freshlemonjuice with blackberries andor lemon 1 Tosp. (4 oz) creme de assis pee! Iwisls. Makes 1 serving 1 Thsp. (V4 oz) BlackberrSyrup PER SERVING 2Ical, 0.9 fat Omg Cee eee earn Fresh blackberries and/or ers ee eros) Cee te A REST eect Recent eee ees ect Pe Mae coer ee eee Re ced eee os eo ready to use. Makes 3 02. (6 Tbsp.) *Angostura Bitters This concentrated cocktail HANDS ON 35 minutes BAKE 50 minules ot 350°F oot 10 minutes ‘cups all-purpose flour tsp. baking powder sp. ground cinnamon tsp. Baking soda tsp. salt 2995, lightly beaten ‘cups mashed ripe bananas (Sto 41arge) cup packed brown sugar cup vegetable oll to 2 Tosp. bourbon cup chopped toasted pecans recipe Browned Butter Icing 1. Preheat oven to 50°F Grease bottom ond Ys inch up the sides of a 95-inch loaf pan. In large bow -ombine fst five ingredients (through salt). Moke @ wellin center of flour mixture; set aside, 2. Ina medium bowi combine next fve ingredients (Hhrough bourbon). {Add egg mixture oll at once to flour mixture. Str just until moistened (batter should be lumpy). Fold in pecans. Spoon batter into prepared loof pon '3. Bake untila toothpick comes out lean, 50 to 55 minutes (necessary ta prevent overbrowning, cover loosely with fol the last 15 minutes) Cool in pan an a wre rock 1 minutes. Remove from pan, Cool completely, Drizzle with Browned Butler king before serving. Makes Iloat (16 sed. BROWNED RUTTER ICING Ino small seucepan melt 4 cup salted butter over low. Cantinue cooking, string often, unt butter turns & delicate ight brawn, about 7 10 10 minutes. Remove from heat Ino medium bow! combine V4 cups powdered sugor, 2 Thsp. maple syrup, ond Ys tsp. veil, {Add the browned butter. Whisk unt smooth, Gradually add enough bourbon, about 2 to 3 Tost reach drizzing consistency. PER SLICE 505 cal, 1.9 fat (a g sat fel), 55 mg chol, 202 mg sodium, 29 19 fiber 28.g sugars, 3g pre. Fall Recipes 59 Petre Posy aieonterwn « Pete eres eee in Louisville. The ere is piled high with recs ered eek eo reece ea eee saufe, stirred in the et eck aed Poets IT 4 Cass operon Maevaretes ery eee ferene. ee r HOT BROWN Pee a Isa Pannen r BOURBON peace 8 fenia=s 012 peers wr es oe Pee er es react ae Pa ieee ere eae oe De ma eA Oe =r A pe Jolly whisk in. ‘until ae Pree eg senna oo oe a cel. terre peared ; enone eS Ra See Parte aia ain LLL eo ca eae ei) bron perce as gee a Leche torino PIONS chic alc boauri tos De cy ar EVD HANDS ON 25 minues BAKE 55 minules at 350°F Nonstick cooking spray 2 cups all-purpose flour cup powdered sugar 1% cop unsweetened cocoa powder % tsp.salt 1 cup cold salted butter, cut into ‘tbsp. pieces 4 to 5 Tbsp. cold bourbon 3 eggs, lightly beaten 1 cup packed dark brown sugar Y%_ cup light-color corn syrup % cup pure maple syrup 4 Tosp. salted butter, melted ond cooled % cup bourbon 1 Tbsp. vanilla V% cups chopped toasted wainuts 1% cups semisweet chocolate chips ‘Sea salt flakes (optional) er HE SF San ke =~ = 1. Preheat oven to 350°F Line @ inch baking pon with parchment paper, allowing 2 103 inches to extend over edges. Coat pape: with cooking spray. 2. For crust, inc food processor combine next four ingredients (hrough scl). Cover and process until mixed, |Add cold bulter, I Tbsp. a atime, pulsing unt incorporated ond texture resembles coorse sand, Add cold bourbon, Tbsp. at a me, and pulse until mixture begins fo form a dough Prese mixture evenly into bottom of prepared pan. Boke until crust i set 20 minutes, Cool on a wire rack 1o minutes, 15. Meanwhile, for filling, n.@ medium bowl whisk together next seven Ingredients (hrough vanilo) unt combined. Sprinkle walnuts ond chocolate chips over crust. Pour egg mixture over walnuts ond chocolate ‘4, Boke unt filing is golden brown cand set, 35 completely in pan on wire rack Sprinkle with sea salt if using). Cut io bors. Makes 32 bars PER BAR 249 col, Id 9 fat (6.9 ot fot, 37 mg chol, 89 mg sodium, 29g carb, 1g fber 18 g sugars. 59 ara. (0 minutes. Coo! Fall Recipes 4 E ry é 2 ae) Rees Cee Pen Coe like grains similar in Enc areca) Prenat eee ey for DRT PS LEN a eet eo Peeing Pe tad Dre era See eer eens ie aos rd on Peer yess Cee ee a ed eee ees Pee etter cee een a oe eee Mer ey eae ane a) Pe on eee ey ee rere ee er eee Rear re Cae eer a) Se em eee Cee ee Se ee ee et ee Pe ee Ca Nee i en wedges (about 5 oz) oe era Ce er eee ht ey eee eee ete tes eae cis rere ney Sprinkle with poprika ond remaining 3 Tbsp. olive oil or vegetable oi Parrett Lr mene nl en en Te Pere eee ee precieon Sab Ppt fy ara Aue ee eet Ce ns eee NiO Cod CCE Ae ocd 4 ees ead LL LO orc) POTATOES AND ROOT Nelo NIN PSEC tay eno eC a Pee Tg Represent] peri) ee) De eee ee) eee ee beets, celery root, and/or parsnips, perenne) ae Pann eee ee ern ee] eae aT) pee ace nn arora Malt aea ad Ste ena eat Ce a aoe Pere PMeee eae eter Beal ener Grates enero Peg ae Seer te ae! eer ee eee ecco ae as Pee eon) eee at Pee aes ee Renee eee) See eee Te aay ee rey eee hee ee) See Sprinkle wih chives, Makes 8 servings ee) Doge cae ro eee eed Cee ere rere Ped Pane CAs ord CT ors ag ret raes Beauly Pree eau ue ca PRRs icc es) Toews Pictured on p. 42, WHIPPED FETA DIP WITH LEMON AND HERBS. START TO FINISH I5 minutes 1 lemon 1 clove garlic, halved Th cups crumbled feta cheese (6.02) 2 ox cream cheese, softened 2 Thsp olive ot 1 Thsp. chopped fresh mint 1 Thsp. chopped fresh al Black pepper Dippers, such os cucumbers, endive, Romonesco, baby carrots, pickled ‘green beans, and radishes (optional) 1. Remove 1 isp. zest and squeeze I Tosp, Juice from lemon. Place garic ina food processor and pulse ntl finely chopped, ‘Add lemon zest and juice, feta, and cream cheese; process until smooth 2. AGG olive oil process until ight ond fy |Add fresh herbs; process unll combined. ‘Season with black pepper. (For a milder flavor, edd 1 to 2 Thsp. additional olive oi ‘ond process unl fy) Transfer io an irtight container. Store in refrigerator up fo lweek If you Ike, drizzle with adlilonal lve cil and serve with desired dippers. Mokes 1% cups. PER TASP. 45 Col, 4 9 fat (2g sat fof) 10mg hol, 87 mg sodium, 1g carb, 0g fiber, (Og sugars. 1g ictured on p. 44 HERBED LEEK GRATIN HANDS On 20 minutes BAKE 50 minules ot 375°F STAND T0 minutes 3th, slender leeks (about 6 leeks, each ‘about 1% Inches in diameter) ‘cup heavy cream Tsp. chicken broth ‘Tbsp. chopped fresh marjoram tsp. salt tsp. black pepper ‘cups soft French oF Italian bread ‘crumbs ‘Tbsp. grated Parmesan cheese 1 Thsp. fresh thyme leaves 3. Thsp salted butter, melted ERRNES 1. Preheat oven to 375°. Trim roots and dark green leaves from leeks, leaving the white ‘ond pole green ports. Cut leeks in halt lengthwise. Rinse well under cold running 50 Fall Recipes woler. Remove any thick outer layers. Orain Cond pat ary. Cut leek halves info Yrinch- Hick slices, Place sic in a Y4-qt- au gratin dish or rectangular baking dish 2. In @ small baw! combine cream and broth pour over leeks in dish. Sprinkle with I Tosp. Of the marjoram, the sit, and pepper. Cover tightly with foil Boke 20 minutes. 3. Meanwhile, in onother smell bow! stir fogether bread crumbs, Parmesan, lyme, ‘ond remaining Tbsp. marjoram. Drizzle with melted butter toss to coat crumbs. Sprinkle bread crumb mixture over leeks. Boke, Uncovered, unilleeks ore tender and Crumbs are golden brown, 30 minutes more, Let stand 10 minutes before serving. If you Ike, serve topped with additional thyme. Makes 6 servings. PER SERVING 307 cal, IS 9 fat ®g sat fat, 45 mg chol, 46 mg sodium, 40.g carb, 5.9 fer, 10.9 sugars, 6 9 pro. Pictured on p. 44 MUSHROOM, GOAT CHEESE, AND GRAPE FLATBREAD ftanos on 50 mines INGE BAKE Bins ot ASF ‘ups all-purpose flour tsp, active dry yeast tsp. suger tsp, salt ‘cup warm water (120°F to 150°F) Tosp. olive ol cup salted butter (oz. fresh button andor cremini ‘mushrooms, sliced or quartered 2. cloves goric, minced 2. Tosp. cornmeal cups seedless red grapes, halved itlarge 4 0x, goat cheese (chevre) or other soft cheese, crumbled % cup chopped toasted walnuts Y%_ cup chopped fresh herbs, such os Parsley, mint, and/or oregano 2 Tosp. honey ox ae N 1k. In. f009 processor combine flour, yeast, suger, and salt Add the warm water and oil pulse uni combined ond a dough formes, Transfer dough to 6 lightly floured surtoce, Knead untilsmooth, 2 10 3 minutes. 2. Tronster dough to a greased medium bow turn fo grease surface of dough. ‘Cover and lt rise until nearly double in ize (1t0 1% hours Place c pizza stone in a cold ‘oven. Preheat oven to 450°F 3.Inol0-inch slletheot butter over ‘medium-high uni starts fo brown ond smells nutty, 4 minutes, Add mushrooms and ‘gor. Cook ond str unt tender ond browned Cond liquid has evaporated, 6 to 8 minutes. ‘4, On aiighty floured surface roll dough into @ 12e0-inch rectangle. Transfer to a flat baking sheet sprinkled with the cornmeal Reshope dough as needed. Top with mushroom midure, grapes, goa! cheese, ‘and walnuts. Side onto pizza stone in oven, '5. Bake untilcrust is golden brown, 1 minutes. Top flatbread with herbs and

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