Savor the Season: 4 Autumn-Inspired Recipes
Summer has come and gone, so now’s the time to fill your belly and pantry with comforting autumnal eats. Read on for some seasonal recipes you can recreate at home.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix the egg and cream together to make an egg wash; set aside. With a sharp pointed paring knife, cut a circle around the edge of the top of the brie, 1/8-1/4 inch from the side all the way around, about halfway down into the middle of the wheel. Slide the knife under the circle you’ve cut and cut across the center to scoop out the cheese, removing it like the top of a carved pumpkin. Fill the cavity with two tablespoons of apple pumpkin butter and chopped candied pecans. Place the brie that you scooped out back on top.
Boil and simmer potatoes until tender. Strain and let drain for a few minutes. Mill potatoes. Mix in egg yolks, tarragon, and salt and pepper to taste. The mixture should be wet.
*Green Goddess Dressing
Make dressing. Combine all ingredients through honey and blend on medium speed into a smooth paste; slowly add oils until incorporated. Season to taste with salt and pepper.
Reds’ Bistro photo by Alexia Arietta Media. Myka Estates photo by Dominic Payerchin of GoldLine Brands. Photos by Taylor Gillespie ©stylemediagroup.
Apple Pumpkin Butter Baked Brie
Apple Pumpkin Butter Baked Brie
Recipe submitted by Myka Estates, 3405 Carson Court, Placerville, 530-644-3474, mykaestates.com- 1 egg
- 2 tbsp. heavy cream
- 8 oz. wheel of brie
- *3 tbsp. apple pumpkin butter, divided
- 2 tbsp. candied pecans, chopped
- 1 sheet puffed pastry, defrosted according to package instructions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix the egg and cream together to make an egg wash; set aside. With a sharp pointed paring knife, cut a circle around the edge of the top of the brie, 1/8-1/4 inch from the side all the way around, about halfway down into the middle of the wheel. Slide the knife under the circle you’ve cut and cut across the center to scoop out the cheese, removing it like the top of a carved pumpkin. Fill the cavity with two tablespoons of apple pumpkin butter and chopped candied pecans. Place the brie that you scooped out back on top.
Place the brie, cut side down, on the thawed pastry sheet; the pastry should be a square large enough to wrap the brie tight, without too much excess dough or not enough to seal tight. Make four cuts in the pastry starting from the brie to the edge of the corner. Fold each side of the cut pastry over the top of the brie, arrange nicely, and wrap rather tightly. Pinch the edges to seal the pastry around the brie.
Brush generously with the egg wash. Cook for about 15-20 minutes until pastry is golden in color. Remove from oven and let sit for 20 minutes before serving. Top with a dollop of apple pumpkin butter and a candied pecan.
*Available at Boa Vista Orchards, boavista.com
Fall Gnocchi
Fall Gnocchi
Recipe submitted by Reds’ Bistro, 3645 Taylor Road, Loomis, 916-259-4362, redsinloomis.com- 1 lb. Yukon Gold potatoes, peeled and diced
- 4 egg yolks
- 2 tbsp. tarragon, finely chopped
- Salt & pepper, to taste
- 2/3 cup flour
Boil and simmer potatoes until tender. Strain and let drain for a few minutes. Mill potatoes. Mix in egg yolks, tarragon, and salt and pepper to taste. The mixture should be wet.
Gently knead in the flour in small increments. Pour flour into potato mixture with fingertips and then fold dough into itself. Final dough should be tacky, not sticky.
Roll dough out as thick as your middle finger on a floured surface. Cut gnocchi as wide as your smallest finger. Generously flour to avoid sticking.
Cook gnocchi in salted boiling water, until al dente. When done, shock in ice water. Drain and toss in olive oil with seasonal veggies (kale, squash, pumpkin, etc.) and any sauce of your choosing.
Goddess Roasted Chicken
Recipe submitted by Almighty Food Co., 4355 Town Center Boulevard, Suite 114, El Dorado Hills, 916-510-1204, almightyeats.com
- 4 chicken leg quarters
- 1 1/2 cups cup Green Goddess Dressing
- 1 head garlic
- Sweet potato, largely diced
- 2 yellow onions, largely diced
- 3 large carrots, largely diced
- Fresh herbs, chopped, to garnish
- Lemon, to garnish
*Green Goddess Dressing
- 4 garlic cloves
- 10 sprigs parsley (just the leaves)
- 3 green onions (whole)
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1 tbsp. Dijon mustard
- 1/2 cup apple cider vinegar
- 2 tbsp. local honey
- 2 cups avocado oil
- 1 cup olive oil
- Salt & pepper, to taste
Make dressing. Combine all ingredients through honey and blend on medium speed into a smooth paste; slowly add oils until incorporated. Season to taste with salt and pepper.
Marinate leg quarters in 1 cup of green goddess dressing in a Ziploc bag; remove air and refrigerate overnight.
The following day, preheat the oven to 350 degrees. Toss whole garlic cloves, sweet potatos, onions, and carrots with 1/2 cup of the green goddess dressing.
Place the vegetable mixture on a baking sheet and cover with chicken, skin side up. Roast for about 25 minutes, until the skins of the leg bones just begin to contract and pull away from the joint. The temperature of the chicken should be 160 when inserting a meat thermometer.
Garnish with fresh herbs, such as rosemary, chives, and flat-leaf parsley, and a squeeze of lemon. Serve family-style.
Garnish with fresh herbs, such as rosemary, chives, and flat-leaf parsley, and a squeeze of lemon. Serve family-style.
*The vinaigrette may separate due to the lack of egg yolk or mayonnaise. To make it creamy; simply shake before use to re-emulsify. Use as a poultry or fish marinade, or as a salad dressing.
Risotto Alla Zucca
(Butternut Squash Risotto)
Recipe submitted by Wise Villa Winery, 4200 Wise Road, Lincoln, 916-543-0323, wisevillawinery.com
Heat a large skillet over medium heat and add butter. Once melted, add onion and garlic and sauté until the onion is soft and translucent. Add the sage, salt, and pepper and stir to combine. Add cubed squash. Stir everything together well and let the squash cook a little bit in the pan, softening slightly and just barely caramelizing. Add the wine and stir as wine reduces (about 5 minutes).
Turn the heat to medium-low and add rice. Toss rice into the squash mixture until it's coated and move it around the pan for about 1 minute.
Recipe submitted by Wise Villa Winery, 4200 Wise Road, Lincoln, 916-543-0323, wisevillawinery.com
- 2 tbsp. butter
- 1 medium onion, finely diced
- 3 cloves garlic, finely minced or pressed
- 1 tsp. fresh sage, chopped (dried sage also works)
- Salt & pepper, to taste
- 2 1/2 cups butternut squash, peeled and cubed into 1/2-inch pieces
- 1/4 cup white wine
- 1 cup Arborio rice (also called risotto rice)
- 5 cups hot chicken or vegetable stock
- 1/2 cup freshly grated Parmesan cheese
- Fresh sage or parsley, chopped, to garnish
- Parmesan cheese, grated, to garnish
Heat a large skillet over medium heat and add butter. Once melted, add onion and garlic and sauté until the onion is soft and translucent. Add the sage, salt, and pepper and stir to combine. Add cubed squash. Stir everything together well and let the squash cook a little bit in the pan, softening slightly and just barely caramelizing. Add the wine and stir as wine reduces (about 5 minutes).
Turn the heat to medium-low and add rice. Toss rice into the squash mixture until it's coated and move it around the pan for about 1 minute.
Add hot chicken stock (or vegetable stock) about 1/2 cup at a time, stirring constantly and waiting until stock is absorbed by the rice until you add another 1/2 cup. Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout. The squash will also soften considerably as you add stock and stir, and will begin to fall apart and create an orange-colored creamy sauce.
Mix in grated Parmesan cheese. Serve immediately and garnish with herbs and more grated cheese.
by Pauline Arroyo
Reds’ Bistro photo by Alexia Arietta Media. Myka Estates photo by Dominic Payerchin of GoldLine Brands. Photos by Taylor Gillespie ©stylemediagroup.