By Rick Rodgers
When the leaves begin to fall and the temperature starts off to drop, it is time to comfortable up with convenience nutrients that takes complete good thing about the season's flavors. From squash and root greens to cranberries and quince to hearty, savory dishes, Autumn Gatherings may help you are making the main of this season's ordinary bounty.
Award-winning cooking teacher Rick Rodgers's recipes are purposefully basic, targeting the flavors, aromas, and colours of autumn. hot up the dinner hour with Broccoli and Roast Garlic Soup, Baked Cardoons in Fontina Sauce, Leg of Lamb with Roasted Ratatouille, and Pumpkin Sticky Toffee Pudding. Take tailgating up a notch with Hoboken Cheesesteaks, Celery Root and pink Pepper Slaw, hot Roasted Butternut Squash Salsa with Tortilla Chips, and Fig Bars. Sweeten a Halloween social gathering with Carrot Apple Cupcakes with Cream Cheese Frosting. And friends and family may give thank you over Dry-Brined Roast Turkey with Cider Gravy, Cornbread Stuffing with Dried culmination and Hazelnuts, Mashed Potatoes with Mascarpone and Roasted Garlic, and harmony Grape Pie.
From the final golden days of August to early December evenings in entrance of the hearth, every body can rejoice the pleasures of the autumn harvest. With scrumptious recipes and lovely colour images, Rick Rodgers and Autumn Gatherings can assist encourage you to utilize this glorious season.
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Additional resources for Autumn Gatherings: Casual Food to Enjoy with Family and Friends
A Thanksgiving Menu Butternut Squash Bisque with Chipotle–Red Pepper Swirl (page 23) Dry-Brined Roasted Turkey with Sage and Cider Gravy (page 44) Cornbread Stufﬁng with Dried Fruits and Hazelnuts (page 108) Mashed Potatoes with Mascarpone and Roasted Garlic (page 119) Roasted Yams with Orange-Chipotle Glaze (page 120) Green Beans with Caramelized Shallot Butter (page 118) Cranberry Rum-Raisin Sauce (page 124) Pumpkin Hazelnut Bars (page 151) 50 AUTUMN GATHERINGS Estimated Roasting Times (Oven Temperature: 325˚F) Add an extra 30 minutes to the roasting time to allow for variations in roasting conditions.
One autumn Saturday afternoon, when I wanted a warming soup after gardening, I made this soup from what was at hand, and now it’s a staple. roasted gar lic 1 large, plump head garlic Olive oil, for drizzling Salt and freshly ground black pepper 1 large bunch broccoli, about 1¾ pounds 2 tablespoons unsalted butter 1 medium onion, chopped 1 large baking potato, such as russet or Burbank, peeled and cut into 1-inch chunks 6 cups canned low-sodium chicken broth 1. Position a rack in the center of the oven and preheat to 400˚F.
5. In batches, puree the soup in a blender with the lid ajar. ) Serve hot. 26 AUTUMN GATHERINGS Ham, Yam, and Kale Soup Makes 8 ser vings Whenever I am in the south, I head to one of the local cafeterias for a dinner of ham, yams, and smothered greens. Back home, I turn the tasty trio into a ribsticking soup. The ham and vegetables will lend plenty of ﬂavor to the cooking liquid, so don’t bother to use more than a couple of cups of chicken broth. Cranberry and Sage Cornbread (page 115) would be great with this.