Book Group Menu: Fall’s New Bounty

There’s no season like fall. It’s a kick start to the senses with familiar scents of roasted vegetables and burning leaves, the cooler air, and a cornucopia of colors on the leaves and on most produce. This time, we are offering 3 different dishes from which to choose, ranging from 25 minutes prep to something that can be made the night before or thrown into your slow-cooker all day while you’re at work. Shopping for this menu requires a trip to your local farmer’s market (preferred) or to the best produce grocery in town.

All dishes are served best with hot cider or a complex red, like my new favorite, Clos La Coutale Cahors 2007. Comprised of 80% Malbec, 20% Merlot, with dark plum, blackberry, and earthy tones. Full bodied and rich, but it has just the right amount of acidity and tannins for full balance.

 

BAKED SPICED APPLES AND ORANGES

A new way to pack in all the flavors and textures of fall, in an easy-to-make dish.

 Prep time: 25  min

Cook time: 1 hour

 Ingredients

• 5 apples – peeled, cored and diced
• 4 oranges, peeled and diced
• 1 cup brown sugar
• 3/4 cup shredded Cheddar cheese
• 3/4 cup chopped walnuts
• 3/4 cup coarsely crushed buttery round crackers
• 1/2 cup butter
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 cup liquid non-dairy creamer

Directions

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts.
• Spread evenly in a 9×13 inch baking dish.
• Sprinkle crushed crackers evenly over the fruit.
• Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole.
• Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven.
• Remove from the oven and uncover. Stir gently to fold in the crust.

 

BUTTERNUT SQUASH MUFFINS

Cook time: 35 min

Yields 12 muffins

Ingredients

• Flavorless vegetable oil spray (or grapeseed or rice oil in a mister or spray bottle)
• 1 pound butternut squash, peeled, seeded, and cut into small cubes (about 3 cups)
• 1 teaspoon coarse sea salt
• 8 black peppercorns
• 2 cinnamon sticks
• 2 tablespoons coriander seeds
• 4 cups freshly pressed apple juice (or apple cider)
• 1 cup raw cane sugar
• 2 large egg yolks
• 1/2 cup homemade applesauce
• 1/4 cup grapeseed or rice oil
• 4 large egg whites
• 2 cups spelt flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt

 Directions

1.  Preheat the oven to 350F. Spray a 12-cup muffin tin with the oil, or put paper liners in the cups. Spray a rimmed baking sheet as well, or line with parchment paper.
2. Toss the squash with the coarse sea salt and spread in a single layer ion the prepared baking sheet. Bake for 20 to 30 minutes, or until the squash is cooked through and tender.
3. Meanwhile, in a saucepan, combine the peppercorns, cinnamon sticks, and coriander over medium-high heat and heat for 2 to 3 minutes, or until the coriander begins to smell like oranges. Remove from the heat. let sit for 30 seconds, and then add the apple juice. Return to the heat and simmer for 30 to 40 minutes, or until reduced to 1/4 cup and thick. Pour the apple juice through a fine-mesh sieve, discard the whole spices and push the reduced juice through the sieve with the back of a spoon, if necessary. Set aside.
4. Transfer the squash and reduced juice to a food processor and process until smooth.]In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and egg yolks on high speed for about 3 minutes, or until light and fluffy. Reduce the speed to low and mix in the applesauce, oil, and butternut squash puree just until blended. transfer to a large bowl.
5. Fit the mixer with the whip attachment and clean and dry the bowl. Add the egg whites to the bowl and beat on medium-high speed until very foamy, but not quite soft peaks.
6. in another bowl, whisk together the flour, baking powder, baking soda, and the fine sea salt. Add to the batter and stir just until mixed. then fold in the egg whites just until blended. There will be some white streaks in the batter, which is fine.
7. Spoon the batter into the muffin cups, filling each one about three-fourths full. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin on a wire rack for about 5 minutes. Turn the muffins out of the tin and let cool completely on the rack before serving.

 

TURKEY CHILI ACCENTED WITH BUTTERNUT SQUASH

Prep time: 20 min

Cook time: 30 min

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground turkey breast
• 1 pound butternut squash (peeled, seeded and cut into 1-inch squares)
• 1/2 cup chicken broth
• 1 (4.5 ounce) can chopped green chilies
• 2 (14.5 ounce) cans petite diced tomatoes
• 1 (15 once) can kidney beans with liquid
• 1 (15.5 ounce) can white hominy, drained
• 1 (8 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic salt

Directions

1.  Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes.
2. Add the turkey, and stir until crumbly and no longer pink.
3. At this point, you can either continue to cook on the stove top or you can throw into a slow cooker for the afternoon on low heat.
4. To proceed with the stove top directions:
5. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt.
6. Bring to a simmer, then reduce heat to medium-low, cover.
7. Simmer until the squash is tender, about 20 minutes.