Fall Recipes
Brown Butter Pumpkin Snickerdoodles
Yield: 14 Cookies
Ingredients
Instructions
- Preheat oven to 350F. Line two cookie sheets with parchment paper or silicone mats and set aside.
- In a light colored pan (so you can see the color!) cook the butter over medium heat, let the butter begin to bubble. As soon as the color starts to change and you get a toasty nutty smell take it off the heat and let it cool completely. *see notes
- Spread pumpkin puree out on a plate, using several paper towels blot out the moisture. You will need to do this several times until you are left with a playdough like consistency measuring about 1/3 cup.
- When the butter has completely cooled but is still liquid whisk in the 1/2 cup granulated and 1/2 cup + 2 tbsp. brown sugars, it should resemble wet sand.
- Whisk in the egg yolks, vanilla extract and dried out pumpkin puree.
- Fold in the flour, pumpkin spice, salt, cream of tartar and baking soda until just combined. Place in the refrigerator to firm up for 15 minutes.
- Meanwhile in a small bowl combine the remaining granulated sugar and cinnamon. Scoop 3 tbsp. balls into the cinnamon sugar to coat, place on the cookie sheets 2-3 inches apart. Place one sheet at a time in the oven for 10-11 minutes or until edges are golden brown and the middle is puffy and sightly underbaked. If the cookies over bake they get a more cake like consistency. Transfer to a wire rack to cool. Repeat with remaining cookies sheet.
- Store leftover cookies (if there are any!) in an airtight container at room temperature. Alternatively, you can freeze the uncooked cookie dough balls, just let them come to room temperature before baking.
Notes
*You are essentially removing the water from the butter and toasting the fat, it will bubble and foam. Keep stirring and don't take your eyes off it or it will burn!
Chili
This chili recipe benfits from going low and slow, I like to make it a day ahead to let all the flavors fully develop.... my teenager devours this and its perfect for a crowd on game day!
Ingredients
For the chili
Garnish options
Instructions
- In a large dutch oven over medium heat, add 2 tbsp. vegetable oil. Dry of the beef and season with salt and pepper. Working in batches (overcrowding lowers the temperature of the pot) brown the beef, once browned remove to a paper towel lined plate.
- In the same pot add remaining vegetable oil over medium heat, add onions and celery. Saute for 5 minutes until they start to soften, add the garlic and jalapenos. Continue to saute.
- Lower the heat. Add chili powder, cayenne, cumin, oregano, garkic powder and brown sugar. Stir until the spices start to toast and become fragrant.
- Add the beef broth, scrape up all the bits on the bottom of the pan.
- Slowly pour in the masa harina, stirring constantly. Breaking up any lumps right away.
- Add the tomato paste, canned tomatoes, kidney/black beans, bay leaves and the beef back in. Stir to combine.
- At this point you have a couple of options, you can either cook on the stove top for a couple of hours at a simmer or add eveything to your trusty slowcooker and let it go low and slow till the beef is tender.
Irish Apple Cake
This can be served with custard, ice cream or sweetened whipped cream. Also, if you would like a little more sweetness in the apples, you can layer them with a mix of sugar and cinnamon.
Ingredients
Cake
Crumble topping
Custard
Instructions
For the custard
- Bring the milk to a simmer over medium heat. Meanwhile whisk the egg yolks and sugar until well combined.
- You will need to temper the eggs, add a little of the hot milk to the eggs whilst whisking continuously. Once combined, add egg mixture into the remaining milk and continue to whisk over a medium heat. Whisk until the custard starts to thicken and coats the back of a spoon, at this point stir in the vanilla.
- Pass the custard through a sieve, this will remove any lumps leaving you with a smooth custard.
- Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Place into the refrigerator until needed.
Crumble topping
- Combine all the ingredients, blend until it resembles coarse crumbs.
- This can be done with either a pastry blender or in your food processor.
Cake time...
- Preheat the oven to 350F, grease a 9" spring form pan and set aside.
- Combine the butter and sugar in the bowl of your mixer with the paddle attachment. With mixer on medium, cream together until light and fluffy.
- With the mixer on low beat in the eggs one at a time until combined.
- In a separate bowl combine the flour, baking powder, salt and cinnamon.
- Add the milk and the flour mixture to the mixer and mix on low till combined. Don't over beat.
- Spoon the batter into your prepared springform, smooth out the mixture. Layer your apples evenly on top of the batter (if you would like more sweetness, you can add a mix of 1/2 cup granulated sugar and 2 teaspoons of cinnamon to the apple layer).
- Then top with crumble topping. Bake for 50-60 minutes. Remove and cool slightly on a wire rack.
Serving
- If you went the custard route, then while the cake is cooling slightly you can warm the custard back up before cutting a slice of cake and serving with the custard and a dusting of powdered sugar...... enjoy!
Irish Soda Bread
Yield: 1 loaf
Versatile recipe, can be either white soda bread or do half AP flour and half whole wheat for brown soda bread. I prefer brown soda bread with tons of Kerrygold butter all over it!
Ingredients
Instructions
- Preheat the oven to 450F
- Mix the flour or flours in a large bowl, add the salt and sieved baking soda.
- Make a well in the center of the dry ingredients, pour in the buttermilk. With your fingers stiff and outstretched, stir in a circular motion from the center to the outside of the bowl in ever increasing circles. When you reach the outside of the bowl, seconds later the dough should be made.
- Sprinkle a little flour on the counter, turn the dough out on the counter. Sprinkle a little flour on your hands. Gently tidy up the dough around the edges and transfer to a parchment or silicone mat lined cookie sheet.
- Tuck the edges underneath; gently pat the dough to about a 1 1/2 inches thick.
- With a sharp knife score a deep cross, then prick the sections with a fork (this is called blessing the bread and the pricks are to let the fairies out!)
- Bake the bread in the preheated oven for 15 minutes, then turn the oven down to 400F and cook for a further 15-20 minutes. Turn the bread upside down and cook for a further 5-10 minutes until cooked. The bottom should sound hollow when tapped. Cool on a wire rack.
Hatch Green Chili and Artichoke Bread
This works great on bread or you can just bake in an ovenproof dish and make it a dip!
Ingredients
Instructions
- Melt the butter in a skillet over medium heat. When the butter is completely melted add the garlic and saute for about a minute. Remove from the heat and add all the remaining ingredients..... except the bread! Stir until combined.
- Slice the ciabatta lengthwise, spoon mixture over the bread in an equal layer then season with salt and pepper.
- Place bread under the broiler for about 4-5 minutes until the cheese has melted, bubbly and browning.
- Cool, slice and serve.
Notes
Works great along side a bowl of chili!
Colcannon
This would make an excellent addition to your Thanksgiving table
Ingredients
Instructions
- Boil the peeled and quarted potatoes in salted water until very tender.
- In a small saucepan add the milk, green onions and bring to a boil over a low heat infusing the milk.
- Melt 1-2 tablespoons of butter to a skillet/fry pan and saute the sliced cabbage over a low heat until the cabbage has wilted and tender about 5 minutes.
- Drain the potatoes thoroughly, add back to the saucepan. Add the milk with green onions and remaining butter, mash with a potato masher until mostly smooth. Stir in the cooked cabbage and season well with salt and pepper.
Baked Cinnamon Sugar Donuts
Yield: 6 donuts
Lol, they were sort of healthy all the way up until I bathed them in butter and cinnamon sugar!
Ingredients
Dough
Topping
Instructions
For the dough
- Preheat the oven to 350F, grease your non-stick donut pan and set aside.
- In a medium bowl whisk together the flour, cornstarch, sugar, baking powder, salt, cinnamon and nutmeg.
- In separate bowl combine buttermilk, egg, vanilla and melted butter. Add to the dry ingredients.
- Stir until just combined.
- Spoon batter either into a piping bag or a ziptop bag. Squeeze the batter into the wells of the pan as evenly as possible.
- Bake for about 11-13 minutes, until golden and they spring back when pressed gently. Remove and let cool on a wire rack.
- While still warm.... brush with melted butter and roll in the cinnamon sugar.
- Enjoy!
Cherry Upside Down Cake
Yield: 10
This is so delicious served warm with lightly sweetened whipped cream or a scoop of vanilla ice cream
Ingredients
Instructions
Method
- Place a rack in the center of the oven and preheat to 425F.
- Prepare the 9" x 3" cake pan, brush the bottom and sides with 1 tbsp. melted butter. Line the bottom with parchment paper, smoothing to eliminate air bubbles between parchment and pan.
- In a medium bowl toss the cherries, 2 tbsp. sugar, 2 tbsp. lemon juice and 2 tbsp. melted butter (fruit will clump up when it hits the melted butter, don't panic it will all melt together when it bakes!).
- Bake cherries, gently shaking pan once halfway through, until juices are thick and bubbling around the sides of the pan, 40-50 minutes. Remove from the oven and let cool. Reduce oven temperature to 350F.
- In a large bowl whisk together 2 cups of all purpose flour, 1/2 tsp. salt, 1/4 tsp. baking soda and 1 cup sugar.
- Make a well in the center and add the whisked eggs, sour cream, 2 tsp. lemon zest and 5 tbsp. melted butter.
- Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several times until the batter is smooth.
- Carefully dollop large spoonfuls of batter over the fruit (it's okay if the pan is still warm and some of the fruit juices pool around the the batter); gently smooth out the surface.
- Bake the cake until the top is golden brown and a tester or toothpick inserted into the center comes out clean, 45-55 minutes.
- Let the cake cool in the pan about 10 minutes, then using a butter knife carefully loosen the cake from the edge of the pan.
- Invert on to serving plate and peel of the parchment paper, if any cherries cling to the parchment tuck them back in place.
- I dusted the cooled cake with powdered sugar and served with lightly sweetened whipped cream.
Moroccan Cauliflower with Hot Honey Drizzle
Yield: 4
Ingredients
Instructions
- Preheat the oven to 425F
- In a large bowl combine 2 Tbsp. of the oil, 1/2 tsp. of salt, 1 Tbsp. tahini and 2 Tbsp. harissa; Mix well. Add the cauliflower and toss to evenly coat. Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender.
- Remove from the oven and toss with the remaining 2 tablespoons of harissa and 1 Tbsp. tahini; Bake for a further 5 to 7 minutes, until it starts to char in some spots.
- Meanwhile in a small pot over medium heat, add the honey and the chili flakes. Let the honey infuse for 5 minutes, then stir in the hot sauce and remove from the heat.
- Optional step: Strain the honey through a fine mesh sieve into a clean glass jar.
- Serve the cauliflower with a generous drizzle of hot honey.
Dublin Coddle
Yield: 8 servings
Prep time: 20 MinCook time: 3 HourTotal time: 3 H & 20 M
Perfect for those colder days!
Ingredients
Instructions
- Preheat oven to 300F
- In a dutch oven (cast iron if you have it) add the chopped bacon over a medium heat. Stir until the fat renders, about 10 minutes. Add the sausage and increase the heat to medium high until the bacon and sausage are browned.
- Using a slotted spoon transfer the bacon and sausage to a paper towel lined plate. Drain most of the fat from the pot, return the heat to medium and saute the onions, carrots and celery for a couple of minutes then add a cup of the beef stock to deglaze the bottom of the pot and get all those yummy browned bits loosened up.
- Then sprinkle with parsley, salt and lots of freshly ground black pepper. Layer the sausage and bacon on top of the veggies, add more parsley and black pepper. Then add the potatoes; again add more parsley, black pepper and season with salt.
- Cover with stock till the potatoes are submerged and bring to a boil, cover and transfer to the preheated oven. Bake, checking periodically to add more stock if necessary. It should take about two hours, the potaoes should be tender and the liquid should be slightly reduced.
- Serve immediately with Irish soda bread slathered in Irish butter.
Blondies
Have fun with this recipe, you can add butterscotch chips, white chocolate chips or semi sweet chocolate chips.
Ingredients
Instructions
- Preheat oven to 350F. Line an 8 x 8 pan with parchment paper with a slight overhang (easier to remove after baking) grease and set aside.
- In a large bowl whisk together the sugar and butter.
- Add eggs one at a time, mix well after each addition.
- Add vanilla extract and mix.
- Add flour, baking powder, cornstarch amd salt. Mix until just combined.
- Add your chips of choice and mix.
- Transfer the batter to the prepared pan, spread evenly.
- Bake for 40-45 minutes.
- Cool on a wire rack in the pan until they just start to firm up. Gently lift out of the pan, cut and serve.
Millionaire Shortbread
If these are in my house I just can't help myself, so delicious!
Ingredients
Shortbread
Caramel
Chocolate topping
Instructions
For the shortbread crust
- Preheat the oven to 350F, line a 9 x 13 baking pan with parchment paper and grease.
- In a bowl of a stand mixer with the paddle attachment (or a bowl with a hand held mixer), cream the butter and sugar together until light and fluffy.
- Add the egg yolk and vanilla, beat till combined.
- Add the flour and salt and mix until it comes together to form a dough.
- Press the mixture into the prepared pan in an even layer, gently poke the top with a fork.
- Bake in the preheated oven for 20-25 minutes, until the sides are slightly golden brown.
- Remove from the oven and set on a wire rack to cool.
For the gooey caramel filling
- In a heavy bottom saucepan melt the butter, brown sugar, corn syrup, condensed milk and sea salt.
- Cook over a medium low heat until the the caramel reaches 225-235F on a candy thermometer, stirring constantly. This takes about 30-40 minutes, it is labor intensive but so worth it.
- The caramel will start to darken when you are getting close and it will start to thicken.
- When the caramel is finished, remove from the heat and add the vanilla stir vigorously.
- Immediately pour over the shortbread base. Place in the refrigerator to cool and allow the caramel to set, about 30-60 minutes.
The chocolate layer
- Once the caramel has firmed up you can prepare the chocolate topping.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to bubble around the edges (do not boil!)
- Take off the heat and pour over the chocolate chips in a heatproof bowl, stir until the chocolate is melted and glossy.
- Add vanilla and whisk to combine.
- Pour over the caramel layer, (optional: sprinkle with some flaky sea salt) let it set at either room temperature or in the refrigerator until the chocolate has set (1-2 hours).
- Cut into squares and serve at room temperature, it also keeps really well in a sealed container in the refirgerator.
Korean Kalbi Short Ribs & Corn Cheese
This really is a quick and easy dinner, I served it with Korean Corn Cheese and Jasmine rice!
Ingredients
For the Marinade
Korean Corn Cheese
Instructions
For the ribs
- Mix all the marinade ingredients together in a bowl, using a stick blender blend until smooth (doesn't have to be perfect!) or you can place all your ingredients in a blender and blend until smooth.
- Place your ribs and marinade in a ziptop bag, gently massage and marinade for at least 1 hour but idealy 24 hours is best in the refrigerator.
- Remove from the marinade, shaking off the excess marinade. Bake in a preheated 400F oven for 12-14 minutes. Then broil for 1-2 minutes, garnish with green onions and sesame seeds and serve.
- Alternately, you can fire up your grill and grill on both sides for about 4 minutes.
For the corn
- Prepare your corn of choice and add to a medium sized bowl.
- Add cayenne pepper, mayo, salt & pepper, sugar to the corn and mix well.
- In a skillet over medium heat, melt the butter and saute the corn mixture for about 5 minutes.
- Place under a broiler for about 2-3 minutes until the cheese has melted and begun to bubble and brown. Serve immediately.
Notes
If you have a cast iron skillet you can save on a dishes and do steps 3-5 in the one pan and it doubles as the serving vessel, it will also keep the dish warmer longer as the cast iron retains it's heat!
*It is perfectly acceptable to use regular mayonnaise!