Some Bountiful Fall Recipes

RECIPE FORUM Recipe Exchange
1

Creamy Stilton & Pear Spread

This Easy Stir-together Nibble Will Be A Hit At Your Holiday Dinner. Our Sophisticated Cheese Pot Has A Cream Cheese Base & Is Dressed Up With Flavourful Stilton & Crisp Chunks Of Celery & Pear. 

Serve It With Celery Sticks For Dipping, Spoon Into Endive Leaves Or Spread On Crackers, Sliced Baguette Or Pear & Apple Wedges For An Elegant Treat.

½ - 8 Oz Container Spreadable Cream Cheese
Or ½ - 8 Oz Block Light Cream Cheese, At Room Temperature
1 Tbsp Milk (optional)
2 Oz (about 2/3 Cup) Stilton Or Bleu Cheese, Crumbled
1 Small Pear
1 Lemon
½ Celery Stalk
1 Green Onion

Place Cream Cheese In A Medium-size Bowl. If Using Block Cream Cheese, Stir In Milk To Make It Creamier. Crumble In Stilton. Stir Just Until Evenly Mixed.

Peel Pear Only If You Wish. Chop Into Small Pieces. Place In A Small Bowl. Squeeze In About 1 Teaspoon Juice From Lemon & Stir To Mix. Finely Chop Celery. Thinly Slice Onion. Stir All Into Cheese Mixture.

Turn Mixture Into A Decorative Bowl & Top With More Crumbled Cheese, If You Like.

Spread Is Delicious With Crackers Or Thin Slices Of Toasted Baguette.

Mixture Will Keep Well, Covered & Refrigerated, Up To 2 Days, Although Pear May Darken A Little.

Bring To Room Temperature Before Serving.

Tip Use Any Extra Stilton To Turn A Can Of Tomato Or Mushroom Soup Into A Restaurant-worthy Version.

Makes 1 Cup.

2

Spiced Pumpkin & Pepper Chowder

For This Soul-soothing Stew, Chunks Of Pumpkin & Pepper Need Less Than A Half-hour Of Simmering In A Curried Tomato Broth Laced With Coconut & Ginger. Be Sure To Have Thick Slices Of Warm Crusty Bread For Dunking.

½ Sm Sugar Pumpkin
2 Leeks
2 Tbsp Butter
4 Garlic Cloves, Minced
1 - 2 Jalapeños, Seeded & Chopped
2 Tbsp Freshly Grated Ginger
2 Peppers, Preferably Red & Yellow
1 Tbsp Curry Powder,
Or 2 Tsp Indian Curry Paste
¼ Tsp Each: Allspice & Cinnamon
2 – 10 Oz Cans Undiluted Chicken Broth
1 – 14 Oz Can Coconut Milk
1 – 14 Oz Can Tomato Sauce
4 - 6 Skinless, Boneless Chicken Breasts (optional)

Cut Pumpkin Into Quarters. (microwaving On High For A Couple Of Minutes Makes This Easier.) Peel, Then Scoop Out & Discard Seeds. Cut Into Small Cubes. 

Cut Off & Discard Dark Green Part Of Leeks. Slice White Part In Half Lengthwise. Fan Out & Rinse Under Cold Running Water To Remove Grit. Thinly Slice. 

Melt Butter In A Large Wide Saucepan Over Medium-low Heat. Add Leeks, Garlic, Jalapeños & Ginger. Stir Often Until Leeks Begin To Soften, 5 Minutes. 

Meanwhile, Coarsely Chop Peppers. 

Once Leeks Are Soft, Add Curry, Allspice & Cinnamon. Stir Constantly Until Fragrant, 1 Minute. Pour In Broth, Coconut Milk & Tomato Sauce. Bring To A Boil Over High Heat. Then Add Pumpkin & Peppers. Cover, Reduce Heat & Simmer, Stirring Often, Until Pumpkin Is Fork-tender, 15 Minutes. 

Meanwhile, Cut Chicken Into Bite-size Pieces. When Pumpkin Is Almost Fork-tender, Stir In Chicken. Cover & Simmer, Stirring Occasionally, Until Cooked Through, 5 - 7 Minutes.

Makes 8 Cups.

3

Pumpkin Soup With Whipped Nutmeg Cream

An Elegant Harvest Starter, This Brilliant Orange Soup Has A Luxurious Topping Of Fragrant Cream & Pumpkin Seeds. If You Can’t Find Pie Pumpkin, Substitute Butternut Squash.

1 Sm Sweet Pumpkin (also Called Pie Pumpkin) Or Butternut Squash
1 Small Onion
1 Celery Stalk
2 Garlic Cloves
2 Tbsp Butter
1/3 Cup Dry White Wine
2 Thyme Sprigs
1 Bay Leaf
3 Cups Chicken Broth Or Bouillon
Pinches Of Salt & White Pepper
¼ Cup Whipping Cream
Generous Pinch Of Nutmeg
Croutons & Pumpkin Seeds (optional) (see Tip Below)

Peel Pumpkin (see Trick Below). Cut In Half & Discard Seeds. Chop Pumpkin Into Small Cubes. They Should Measure About 4 Cups. Chop Onion & Celery. Mince Garlic.

Melt Butter In A Large Saucepan Set Over Medium-low Heat. Add Onion, Celery & Garlic. Stir Often Until Onion Softens, 3 - 4 Minutes. Stir In Pumpkin. Pour In Wine. Add Thyme & Bay Leaf. Using A Wooden Spoon, Scrape Up & Stir In Any Brown Bits From Pan Bottom. Pour In Broth.

Bring To A Boil, Then Reduce Heat To Medium. Cover & Simmer, Stirring Occasionally, Until Pumpkin Is Soft, 20 Minutes. Remove Thyme & Bay Leaf.

Whirl In Batches In A Blender Or Food Processor Until Puréed, Then Strain Back Into Saucepan. If Soup Is Too Thick, Add More Broth. Taste & Add Salt & Pepper, If You Wish.

Soup Will Keep Well, Covered & Refrigerated, Up To 3 Days Or Freeze Up To 2 Months.

Just Before Serving, Place Cream, Nutmeg & A Pinch Of Salt In A Medium Bowl. Using An Electric Mixer, Beat Until Soft Peaks Form When Beaters Are Lifted (it Will Hold In The Refrigerator For About A ½ Hour).

Reheat Soup, Then Ladle Into Bowls. Top With A Dollop Of Cream, Croutons & Pumpkin Seeds.

Trick: To Make Pumpkin & Squash Easier To Peel, Make A Slit In Skin With A Sharp Knife. Then Microwave On High Just Until Pumpkin Or Squash Starts To Soften, 4 - 6 Minutes. Cool Slightly, Then Slice Off Peel.

Tip: Packages Of Pumpkin Seeds Are Sold In The Snack Or Bulk Food Section Of Most Supermarkets Or Health Food Stores. Sliced

Smoked Almonds Or Toasted Walnuts Are Also Delicious Sprinkled Over This Soup.

Makes 5 Cups.

4

Harvest Squash & Pear Soup

2 Lb Bag Frozen Chopped Squash,
Or 1 Butternut Squash, Peeled & Cubed
1 – 28 Oz Can Pear Halves In Their Own Juice, Drained & Coarsely Chopped
1 Lg Onion, Coarsely Chopped
2½ Cups Water
1 - 10 Oz Can Undiluted Chicken Broth
1 Tsp Garlic Powder
½ Tsp Each: Cinnamon, Ground Ginger, Salt & Black Pepper
Grated Parmesan Cheese (optional)

Set A Large Wide Saucepan Over Medium-high Heat. Add Squash, Pears, Onion, Water, Broth, Garlic Powder, Cinnamon, Ginger, Salt & Pepper. Stir, Cover & Bring To A Boil. Then Reduce Heat To Medium. Simmer, Covered & Stirring Occasionally, Until Squash Is Very Tender, 10 - 14 Minutes.

Ladle About One-third Of Soup Into A Food Processor. Whirl Until Smooth, Scraping Down Side Of Bowl As Needed.

Pour Into A Clean Saucepan. Purée Remaining Soup In 2 More Batches & Add To Saucepan. Return To Burner. Bring To A Boil Over Medium-high Heat, Stirring Often. Taste, Then Add More Salt, If Needed.

Ladle Soup Into Bowls. Sprinkle With Parmesan.

Soup Will Keep Well, Covered & Refrigerated, Up To 5 Days Or Freeze Up To 2 Months.

Makes 8 - 10 Cups.

5

Oven-roasted Pumpkin Soup With Maple-thyme Cream

A Harvest Soup Is The Perfect Starter For Your Autumn Feast. Make It Ahead & Freeze. While It’s Reheating, Whip Up The Simple Yet Sophisticated Maple-thyme Cream For Swirling On Top.

Soup:

1 Sm (about 2 Lbs) Pumpkin Or Butternut Squash
3 Tsp Olive Oil
1 Lg Onion
3 Garlic Cloves, Unpeeled
¼ Tsp Each: Nutmeg, Salt & Freshly Ground Black Pepper
1 Apple
1 Tsp Freshly Grated Ginger
1 Tsp Curry Powder
3 – 10 Oz Cans Chicken Broth
2 Cups Water

Garnish:

½ Cup Whipping Cream
1 Tbsp Maple Syrup
2 Tsp Chopped Fresh Thyme

Preheat Oven To 375°f. & Line A Baking Sheet With Foil.

Cut Pumpkin Into Quarters Or Squash Into Halves. (microwaving On High For 2 Minutes Makes This Easier.) Scoop Out & Discard Seeds. Score Flesh With A Knife, Making Deep Criss-cross Slashes. Place Flesh-side Up On Baking Sheet. Brush With About 1 Teaspoon Oil.

Peel & Cut Onion Into Quarters & Toss In A Bowl With Garlic & 1 Teaspoon Oil. Add To Baking Sheet, Placing Onion Cut-side Down.

Evenly Sprinkle Pumpkin & Onion With Nutmeg, Salt & Pepper. Roast, Uncovered, In Centre Of 375°f Oven Until Pumpkin Is Very Tender, From 45 - 60 Minutes. If Onion Or Garlic Begins To Burn Before Pumpkin Is Cooked, Fold Foil Overtop Of Them. Remove Pan From Oven. Cool Until They Can Be Handled.

Meanwhile, Peel & Core Apple, Then Cut Into Bite-size Pieces. Heat Remaining Teaspoon Oil In A Large Saucepan Set Over Medium- High Heat. Add Apple & Ginger. Sprinkle With Curry Powder & Stir Constantly To Develop Curry Flavour, From 2 - 3 Minutes. Stir In Broth & Water.

Scoop Out Cooked Pumpkin From Skin & Add To Soup Along With Onion. Squeeze Out Roasted Garlic From It Papery Skins Directly Into Soup.

Bring To A Boil, Reduce Heat To Medium & Simmer, Uncovered, For About 10 Minutes To Develop Flavour.

Meanwhile, Using An Electric Mixer Set On High, Whip Cream With Maple Syrup In A Small Deep Bowl Until Soft Peaks Form When Beaters Are Lifted. Fold In Thyme. 

If Not Serving Immediately, Place In A Covered Container & Refrigerate Up To 1 Day. 

In A Food Processor Fitted With A Metal Blade, Purée Soup In Batches. For A Smoother Consistency, Press Through A Strainer. Serve In Soup Bowls With A Dollop Of Maple-thyme Cream In Centre. 

Soup Will Keep Well In The Refrigerator For At Least 3 Days & In The Freezer For About 2 Months.

Makes 6 Cups.

6

Harvest Tortellini Chowder

This Makes A Big Batch Of Hearty Soup! Tuck Smaller Portions In The Freezer For A Comforting Lunch Or A Speedy Warm-you-up Dinner After Football Or Hockey.

4 Cups Chicken Broth Or Bouillon
1 - 28 Oz Can Diced Tomatoes
4 Garlic Cloves, Minced
½ Red Onion, Thinly Sliced
1 Tbsp Each: Dried Basil & Oregano Leaves
1 Sm Butternut Squash,
Or 1lb Pkg Squash Pieces
½ Lb (about 4 Cups) Green Beans
1 Yellow, Orange Or Red Pepper
½ - 1 Lb Bag Frozen Or Fresh Tortellini, Meat Or Cheese-filled

In A Large Saucepan Set Over High Heat, Combine Chicken Broth With Tomatoes & Juice, Garlic, Onion, Basil & Oregano. Bring To A Boil, Stirring Occasionally. 

Meanwhile, Peel Squash, Then Cut Into ½ Inch Pieces. Stir Into Tomato Mixture. Boil, Uncovered, Stirring Often, 8 Minutes. 

Meanwhile, Trim Beans, Then Slice Into Thirds. Chop Pepper. 

After Mixture Has Boiled & Squash Is Fairly Tender, Add Beans, Pepper & Tortellini. Stir Often Until Pasta Is Cooked & Beans Are Tender, 5 - 10 More Minutes. 

Ladle Into Bowls. 

Great With Chunks Of Focaccia Bread For Dunking. 

Soup Keeps Well, Covered & Refrigerated, Up To 3 Days Or Freeze Up To 2 Months. 

Tortellini Soaks Up Liquid As It Sits, So Add More Chicken Broth Or Water When Reheating.

Makes 10 Cups.

7

Chicken Inferno

This Spicy Chicken Sets Your Tongue Aflame. Of Course, You Can Temper The Heat By Not Adding The Cayenne & Holding Back On The Chipotles. While The Heat Level May Be Sky-high When Freshly Made, After Sitting Overnight, The Inferno Turns To A Pleasant Blaze.

4 Garlic Cloves, Minced
3 Carrots, Chopped
1 Lg Onion, Chopped
2 Sweet Peppers, Chopped
1 Fennel Bulb
2 - 3 Chipotles In Adobo Sauce (see Make Ahead Below)
16 Skinless, Bone-in Chicken Thighs,
Or 8 Skinless, Boneless Chicken Breasts Or A Mix
2 Tbsp Butter
1 - 28 Oz Can Plum Or Diced Tomatoes
2 Tbsp Dried Oregano Leaves
1 Tsp Paprika
½ Tsp Salt
½ Tsp Cayenne (optional)
1/3 Cup All-purpose Flour
1 Cup Each White Wine & Chicken Broth
½ Cup Chopped Parsley (optional)
2 Tbsp Finely Grated Orange Peel (optional)

Prepare Garlic, Carrots & Onion. Chop Sweet Peppers & Set Aside Separately. Cut Out & Discard Core From Fennel. Slice Fennel Into Thin Strips. Coarsely Chop Fennel Fronds (the Feathery Green Tops). Finely Chop Chipotles. Remove Skin From Chicken Thighs, If Necessary. If Using Breasts, Cut In Half. 

Melt 1 Tablespoon Butter In A Large Wide Frying Pan Over Medium-high Heat. Working In Batches, Add Some Of Chicken. Don't Crowd Pan. Cook Until Light Golden, 2 - 3 Minutes Per Side. Reduce Heat To Medium If Butter Starts To Brown Too Much. Remove Each

Piece When Done To A Large Roasting Pan That Will Hold At Least 12 Cups. Repeat With Remaining Chicken.

Meanwhile, If Using Plum Tomatoes, Pour Entire Can Into A Bowl. Using Your Hands, Coarsely Crush Tomatoes. 

Preheat Oven To 300°f. 

When All Chicken Is Removed From Pan, Reduce Heat To Medium, If You Haven't Already. Melt Remaining Butter In Pan, Then Add Garlic, Carrots, Onion, Fennel & Fronds, Chipotles & Seasonings. Stir Often Until Softened, 5 Minutes. It's Ok If Pan Bottom Turns Brown. 

Sprinkle Flour Over Vegetables & Stir Until Evenly Mixed. Pour In Wine. Scrape Up & Stir In Any Brown Bits From Pan Bottom. Turn Mixture Over Chicken. Add Tomatoes & Broth To Frying Pan & Bring To A Boil, Stirring Often, Over High Heat. Pour Over Chicken & Stir In Sweet Peppers. Cover Pan With A Tight-fitting Lid Or Foil. 

Roast In 300°f Oven Until Chicken Is Tender, 1½ Hours If Using Thighs Or 1 Hour If Using All Breasts. Taste & Add Salt, If Needed. 

Spoon Over Rice. Sprinkle With Parsley & Orange Peel. 

Make Ahead The Flavour Improves & Mellows As It Sits. But If Serving Right Away, Go Easy On The Peppers Unless You Love Heat. Refrigerate Up To 3 Days Or Freeze Up To 2 Months. Defrost Before Reheating. Add Parsley & Peel When Serving. 

If You Can't Find Chipotles, Use 1 Teaspoon Chipotle-flavoured Tabasco For Each Chipotle Pepper Called For In The Recipe.

Makes 6 - 8 Servings.

8

Roasted Herbed Pumpkin & Harvest Vegetables

Smoked Paprika, Sage & Thyme Add An Unexpected Lively Flavour To Vegetables.

½ Sm Sugar Pumpkin
1 Fennel Bulb
1 Red Onion
3 Tbsp Olive Oil
2 Tsp Each: Smoked Paprika & Dried Thyme Leaves
1 Tsp Dried Sage, Crumbled
Pinches Of Salt

Preheat Oven To 450°f.

Cut Pumpkin Into Quarters. (microwaving On High For A Couple Of Minutes Makes This Easier.) Peel, Then Scoop Out & Discard Seeds. Cut Into 1 Inch Thick Wedges.

Trim Any Brown Parts From Fennel, Then Core & Slice Into Wedges.

Slice Onion Into Thick Rings.

Place Pumpkin & Vegetables In A Large Bowl.

IN A Small Bowl, Whisk Oil With Seasonings. Pour Over Pumpkin & Vegetables & Toss To Coat.

Spread Mixture Out In A Single Layer On A Rimmed Baking Sheet. Roast In Centre Of Preheated Oven Until Pumpkin & Fennel Are Fork-tender, 20 - 25 Minutes. You Don’t Need To Stir Mixture While Roasting.

Wonderful With Chicken & Pork.

Makes 4 Servings.

9

Finnish Yellow Turnip Bake

Yellow Turnip, A Mild Cross Between Turnip & Cabbage, Is Also Known As Rutabaga Or Swede. This Creamy Puréed Casserole, Called Lanttulaatikko In Finnish, Is Redolent With Brown Sugar & Nutmeg.

2 Med Yellow Turnips Or Rutabagas
2 Tbsp Butter
1 Cup Milk, Preferably Homogenized, Or Half-&-half Cream
½ Cup Fine Dry Bread Crumbs
1 Tbsp Granulated Sugar
1 Tbsp Brown Sugar
1 Tsp Salt
½ Tsp Nutmeg
¼ Tsp Freshly Ground Black Pepper
2 Tbsp Bread Crumbs
1 Tbsp Melted Butter

Peel & Cube Turnip. You Should Have At Least 9 Cups. Place In A Large Saucepan & Cover With Water. Bring To A Boil Over High Heat. Cover & Reduce Heat So Water Gently Bubbles. Cook Until Tender, From 25 - 30 Minutes. Then Drain. 

Using A Potato Masher Or Electric Mixer, Mash Turnip. Stir In 2 Tablespoons Butter Until Melted, Then Mix In Milk. 

Stir ½ Cup Bread Crumbs With Sugars & Seasonings. Stir Into Turnip.

If Baking Right Away, Preheat Oven To 350°f. & Butter A 9 X 13 Inch Baking Dish Or Coat With Cooking Spray. 

Spread Turnip Evenly In Pan & Run A Fork Overtop To Create A Rough Appearance. Sprinkle With 2 Tablespoons Bread Crumbs & Drizzle With 1 Tablespoon Melted Butter. 

Bake, Uncovered, In Centre Of 350°f Oven Until Centre Is Hot & Crumbs Are Golden-tipped, About 45 Minutes. 

Serve Right Away With Roast Turkey, Chicken, Pork Or Beef.

Makes 4 Servings.

Make Ahead Prepare Completely. Do Not Bake. Cover & Refrigerate For Up To 2 Days. A Cold Casserole May Need 55 - 60 Minutes' Baking Time. If Frozen, Turnip's Texture May Soften & Water Out. 

Technique Tip: To Make A Hard Turnip Easier To Cut, Place On A Paper Towel. Microwave On High For 2 Minutes. Because There May Be Hot Melted Wax On The Surface, Place Another Paper Towel Over Turnip & Use Oven Mitts To Carefully Remove It From The Oven.
10

Roasted Autumn Vegetables

Colourful Peppers & Tomatoes Roasted With A Few Herbs Makes A Great Side Dish For Turkey, Pork Or Chicken.

6 Plum Tomatoes
1 Yellow Pepper
1 Green Pepper
2 Sm Red Or White Cooking Onions
1 Lg Fennel Bulb
2 Med Zucchini
2 Tbsp Olive Oil
1 Tbsp Granulated Sugar
1 Tsp Dried Basil Leaves
1 Tsp Dried Thyme Leaves
¾ Tsp Salt
½ Tsp Freshly Ground Black Pepper

Preheat Oven To 425°f. & Arrange 2 Oven Racks Near Centre Of Oven. Lightly Spray Or Coat 2 Large Baking Sheets With Vegetable Oil. 

Slice Tomatoes In Half Lengthwise. Core & Seed Peppers, Then Slice Each Into 8 Strips. 

Peel Onions, Then Slice Into Quarters, Leaving Cores Intact. 

Cut Away Any Brown Spots From Fennel. Slice Off Green Stalks & Discard. Stand Fennel Upright & Slice Into ½ Inch Thick Slices. Cut Each Slice In Half Lengthwise To Make Large Chunks. 

Slice Zucchini Diagonally Into ½ Inch Wide Slices. 

Place Vegetables In A Large Bowl. Drizzle Oil Overtop & Mix To Evenly Coat. Sprinkle With Sugar, Basil, Thyme, Salt & Pepper. Using Your Hands Or A Large Wooden Spoon, Mix Well. 


Spread Out Vegetables On Baking Sheets. Roast, Uncovered, In Preheated 425°f Oven, Stirring Partway Through, Until Tender, From 20 - 30 Minutes. Remove From Oven. Stir To Mix In Any Pan Juices.

Makes 6 - 8 Servings.