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Tag Archives | Fall 2014 Recipes

Fall Fruit Couscous Salad

fallCousCous
photo by Joy Zhang

By Sheri Castle from
THE NEW SOUTHERN GARDEN COOKBOOK

This salad makes a light, fresh Thanksgiving dish, a welcome contrast to all the heavy, creamy, rich food. Because we photographed this dish out of season, we substituted oranges for the persimmons.…

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Persimmon Pudding

By Sheri Castle from
THE NEW SOUTHERN GARDEN COOKBOOK

Persimmon pudding is a very old dessert that has countless variations. Some are firm like gingerbread cake and others are creamy spoon food. The only common denominator is persimmons, and even that isn’t straightforward.…

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Pork and Apple Stew

porkAppleStew
photo by Joy Zhang

By Bill Jamison and Cheryl Alters Jamison
from TEXAS HOME COOKING

When autumn winds blow across Texas, get cozy with this hearty pork stew. Cookbook authors Bill and Cheryl Jamison say the dish was inspired by a savory pork pie they once enjoyed at the Dallas County Heritage Society’s (now-closed) Brent Place Restaurant at Dallas’ Old City Park.…

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Turkey Enchiladas with Sweet Potato-Chipotle Sauce

turkeyEnchilada

By Lisa Fain
from THE HOMESICK TEXAN’S FAMILY TABLE

From seventh-generation Texan turned New Yorker Lisa Fain, here’s a suggestion for turning Thanksgiving leftovers into a first-rate meal. These luscious enchiladas are stuffed with turkey and cranberries, and then blanketed in a creamy sweet potato-chipotle sauce and melted cheese.…

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Gorgonzola Stuffed Pears

gorgonzolaPear

Photo and Recipe by Kelly Yandell, themeaningofpie.com

4-6 servings

This simple, yet decadent, treat combines the delicate sweetness of seasonal pears with a buttery mix of cheeses. Cut and serve on crackers as an hors d’oeuvre or place on a bed of salad greens with a drizzle of balsamic vinegar.…

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Apple Crisp

appleCrisp

Photos and recipe by Kelly Yandell, themeaningofpie.com

Satisfy your yearning for an apple pie in half the time with an apple crisp. Use several varieties of organic apples for the filling. Leave the peels on and cut the apples into large pieces to get a chunky, rather than mushy texture.…

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Sunday Brunch Cinnamon Toast

sundayCinToast

Photo and recipe by Kelly Yandell, themeaningofpie.com

Topped with spiced apples and crumbles of sausage, this fancy version of cinnamon toast is breakfast comfort food at its finest. Experiment with varieties of breads and apples. We recommend a thick crusty bakery bread, which will get crisp on the edges and stay soft in the middle.…

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Prosciutto-Wrapped Pears with Blue Cheese and Honey

 

prosciuttoPear

Photo and recipe by Joy Zhang, joylicious.net

Simple to make, beautiful on the plate, these wrapped pear appetizers are packed with local flavors, both savory and sweet. For a seasonal variation, use Fuyu persimmons or apples instead of pears.

8 servings

2 pears, cored and cut into 8 wedges
2 teaspoons fresh lemon juice
8 thin slices prosciutto (6 oz.), cut in half lengthwise
1 cup watercress (or arugula)
4 ounces blue cheese
1 tablespoon local wildflower honey

Place pear wedges in bowl and toss with lemon juice.…

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