Festive Fall Recipes
Happy first day of Autumn! Fall in love with these cozy comfort food recipes. Perfect for chilly autumn nights, you'll want to make these dishes all season long.
Brown Butter Gnocchi with Asiago
Image and recipe courtesy of Wisconsin Cheese. Makes 4 servings.
- 1 pound bulk Italian sausage
- 1 package (16 ounces) potato gnocchi
- 1 large butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 6 tablespoons butter, cubed
- 1/4 cup chopped fresh sage
- 4 ounces Weyauwega Star Dairy Asiago cheese, finely shredded (1 1/3 cups)
- Salt and pepper to taste
- Additional shaved Weyauwega Star Dairy Asiago cheese
- Minced fresh sage
1. Cook sausage in a Dutch oven or deep, large skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan.
2. Cook gnocchi in the same pan according to package directions, adding squash to water at the same time as gnocchi. Boil for 3-4 minutes or until gnocchi floats to the top of water. Drain, reserving 1 cup hot gnocchi water. Set aside. Wipe pan dry.
3. Melt butter in the same pan over medium-low heat; cook for 3-5 minutes or until butter is deep golden brown, stirring occasionally. Add the gnocchi, squash and sage; cook for 5-7 minutes longer or until squash is tender, stirring occasionally.
4. Reduce heat to low. Stir in asiago and 1/2 cup reserved hot water. Add remaining hot water, 1/4 cup at a time, until sauce is smooth. Stir in sausage; heat through. Season with salt and pepper to taste. Garnish with shaved asiago and sage.
Melty Grand Cru Dip With Sautéed Apples & Pecans
Image and recipe courtesy of Casey, The Mindful Hapa.
Apples, pecans, maple syrup and warm cheese dip, it doesn't get more fall than this! "This melty cheese dip is the ultimate crowdpleaser. The mild, nutty flavor of [Roth] Grand Cru® cheese makes for an ooey gooey dip that's topped with sautéed apples and pecans subtlely sweetened with maple syrup."
- 2 (6-oz) wedges Roth Grand Cru® cheese, shredded (approximately 2 cups shredded)
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 1/3 cup water
- 1/3 cup diced apples (pick your favorite variety)
- 1/3 cup raw pecans, roughly chopped
- 1/2 tablespoon olive oil
- 1/2 tablespoon maple syrup
1. Sauté olive oil, apples, pecans and maple syrup in a small frypan until sizzling. Set aside.
2. In a small mixing bowl, combine grated cheese and cornstarch until cheese is well coated.
3. In a small saucepan, bring water and lemon juice to a boil. Reduce heat to low and add cheese mixture while stirring constantly with a fork. Continue to stir until all cheese is melted. The mixture should be bubbly and smooth.
4. Pour cheese mixture into a mini individual cast iron skillet and broil until the top is browned, about 2 minutes.
5. Remove from oven and top with apple/pecan mixture. Broil again until apple mixture starts to sizzle. Remove and serve immediately with your choice of crackers, chips, or bread.
Pumpkin Soup with Brown Butter and Crème Fraîche
Recipe courtesy of Williams Sonoma. Makes 6 servings.
"This warming autumn soup is the creation of Chef Marjorie Taylor, who runs the Cook’s Atelier in Burgundy. She finishes the soup with a drizzle of brown butter, which adds a nutty richness."
- 1 large pumpkin, about 3 lb.
- 2 Tbs. extra-virgin olive oil
- Fleur de sel and freshly ground pepper, to taste
- 2 large fresh sage sprigs
- 8 Tbs. (1 stick) unsalted butter
- 1 leek, white and light green portions, chopped
- 2 carrots, chopped
- 2 shallots, chopped
- 1 small yellow onion, chopped
- 6 garlic cloves, peeled and smashed
- 6 cups vegetable stock
- 1 bouquet garni (4 parsley sprigs, 4 thyme sprigs and 1 bay leaf, tied with kitchen twine)
- Crème fraîche for serving
- Freshly grated nutmeg for serving
- Fresh chervil leaves for serving
1. Preheat an oven to 350°F. Line a baking sheet with aluminum foil.
2. Cut the pumpkin in half from the stem to the root end. Scoop out and discard the seeds. Drizzle 1 Tbs. of the olive oil on the inside of each pumpkin half. Season with fleur de sel and pepper and tuck a sage sprig into each half. Place, cut side down, on the prepared baking sheet and roast until the pumpkin is tender and slightly caramelized, about 40 minutes. Remove from the oven. When the pumpkin is cool enough to handle, discard the sage sprigs and scoop out the flesh into a bowl. Set aside.
3. In a Dutch oven over medium heat, melt 4 Tbs. of the butter. Add the leek, carrots, shallots and onion, and season with fleur de sel and pepper. Cook, stirring often, until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the pumpkin, stock and bouquet garni and bring to a boil. Reduce the heat to medium-low and simmer gently to meld the flavors, about 20 minutes. Remove and discard the bouquet garni.
4. Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot. Adjust the seasonings with fleur de sel and keep the soup warm.
5. Heat a small saucepan over medium-high heat. Add the remaining 4 Tbs. butter and cook, swirling the pan occasionally, until the butter browns and smells nutty, 3 to 4 minutes.
6. Ladle the soup into warmed bowls. Top each portion with a dollop of crème fraîche and a sprinkling of nutmeg. Drizzle with a spoonful of the brown butter and garnish with chervil leaves. Serve immediately. Serves 6.
Apple and Dijon Grilled Cheese Sandwiches
Image and recipe courtesy of Burnett Dairy. Makes 4 servings.
"This simple yet flavorful grilled cheese sandwich is the perfect comfort food."
- 2 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 8 slices crusty bread (preferably day-old)
- 1 Granny Smith apple, cored and thinly sliced
1. Stir mayonnaise with mustard until blended; set aside. Top half of the slices of bread with 1 slice cheese, a few apple slices and another slice of cheese. Cap with remaining slices of bread.
2. Spread reserved mayonnaise mixture on outer sides of sandwiches. In large nonstick skillet, cook sandwiches, in batches if needed, over medium-low heat for 4 or 5 minutes per side or until golden brown and cheese is melted. Cut in half and serve.
Tip: Add some extra protein with chicken, turkey or ham.
Beecher's Flagship Apple Pie
Image and recipe courtesy of Beecher's Handmade Cheese. Makes 8 servings.
"You may already know that our award-winning Flagship pairs wonderfully with apples, but have you tried it in an apple pie? This next-level brings all of the feels of fall: comfort, a little spice, and gorgeous color. This quintessential fall dessert featuring our flaky Flagship dough is perfect for sharing with friends and family for a fall feast."
For Flagship Dough:
- 13 oz. (or 2 and 2/3 cup) of all-purpose flour
- ¾ teaspoon of Kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon cayenne pepper
- 8 oz. butter, cut into cubes, frozen
- 6 oz. Flagship, cubed
- 1.5 teaspoons cider vinegar
- ½ cup of ice water
For Apple Filling:
- 2 ¾ lb Golden Delicious and Granny Smith apples (or your favorite baking apples from the farmer’s market), partially peeled, cored, sliced less than ¼-inch thick.
- ¼ cup brown sugar
- 2-3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 ¼ teaspoons freshly minced ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoon butter
- 1 tablespoon + 1 teaspoon cornstarch
For Flaky Flagship Dough:
1. Add dry ingredients to food processor and pulse quickly to incorporate.
2. Add cheese and pulse until the mixture resembles peas.
3. Add butter and pulse 6-8 times until butter resembles the size of peas.
4. Combine vinegar and water and blend until the mixture almost comes together.
5. Remove from the food processor onto a lightly floured surface and knead gently until the dough comes together (additional flour or ice water can be added if needed).
6. Divide dough into two equal disks, wrap in plastic, and refrigerate for at least one hour before rolling.
7. Lay the disk of dough on a lightly floured counter or between two large sheets of plastic. Roll the dough outward from the center into a 12-inch circle. Turn the dough a quarter turn every few rolls to help keep it circular.
8. Dust with additional flour as needed to prevent sticking.
9. Loosely roll the dough around the rolling pin, then gently unroll it over the pie plate (9-inch).
10. Gently press and lift the dough into the pie plate, letting the excess hang over the plate. If there is more than 1 inch of overhang, trim. Repeat rolling out the second disk to 12 inches and refrigerate flat until it’s time to assemble the pie.
For the Apple Filling:
1. Toss apples with sugars, cinnamon, ginger, nutmeg, salt, lemon juice, and zest. Let sit for at least 45 minutes.
2. Strain off juices into a pan with the butter, cook until reduced by half and syrupy (1/4 cup).
3. Pour over apples that have been tossed with the cornstarch.
4. Follow instructions above to make flaky Flagship dough. You can make the dough a few days in advance and store it in the refrigerator or freeze it until ready.
5. Pile apples into 9-inch pie pan lined with Flagship dough.
6. Cover with remaining round of dough, tucking the overhanging dough under the bottom crust edges and press down all around to seal together. Crimp the dough with your fingers or a fork.
7. Cut 4 or 5 vent holes in the top to let steam escape.
8. Refrigerate for 1 hour before baking. This will help prevent the crust from shrinking and help with flakiness.
9. Preheat the oven to 425 degrees 20 minutes before baking.
10. Line a baking sheet with aluminum foil (to catch drips and make for easy clean up) and bake for approx. 1 to 1¼ hours.
11. After 30 minutes, cover the edges of the crust with foil to prevent over-browning.
12. Reduce oven temperature to 375 degrees, rotate the pan, and continue to bake until the juices are bubbling and the crust is deep golden brown.
13. Let the pie cool on a wire rack until the filling has set, about 3 hours; serve slightly warm.
To get the full cozy fall experience, don't forget the fire, a blanket, and your favorite wine!