Days are becoming cooler and shorter. The leaves are turning gorgeous colors of gold, orange and red, eventually floating to the ground. Animals are rushing around preparing for the winter. We are starting to head inside more with children in school, and the need to nest. Halloween is approaching as well, and Thanksgiving. Families start getting together to share the cooler season. Soups and stews take the forefront, as do more seasonal fruits and vegetables, such as sweet potatoes, butternut and acorn squashes, plums, apples, pumpkins, nectarines, pears, nuts and much more.
Try some of my family favorites as you settle in to a cooler, darker season.
Rustic Autumn Fruit Tart
by Jennifer A. Wickes
© 2005
1 1/2 c. all-purpose flour
1/2 cup unsalted butter
1/2 cup cream cheese
2 large apples, peeled and thinly sliced
1 pear, peeled and thinly sliced
1/3 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cardamom
1/4 c. orange juice
1 1/2 tbsp. cornstarch
1/2 c. apricot jam
Rub the butter and cream cheese into the flour. The mixture will be able to form a ball. Shape as such and wrap in plastic wrap. Chill for one hour.
Preheat oven to 375. Roll pastry onto a lightly floured surface to a 10-inch circle. Place into an 8-inch pie pan, an 8-inch tart pan or just place on a lightly greased baking sheet. Set aside.
Toss the fruit with the spices, sugar, cornstarch and orange juice. Arrange decoratively in the center of the crust. If using a cookie sheet (not the pie pan or tart pan) leave a 2-inch rim. Fold this over.
Bake for 30 minutes. Remove from the oven and spread apricot jam over the top.
Yields: 8 servings
Harvest Beef Stew
by Jennifer A. Wickes
© 2005
1/4 cup bacon fat
2 1/2 pounds stew meat, cut into 1" cubes
1/4 cup flour
salt and pepper
5 tablespoons olive oil
1 onion, thinly sliced
6 cloves garlic, thinly sliced
1 pound carrots, peeled and sliced
1 pound celery, sliced
1/4 cup rice vinegar
2 tablespoons brown sugar
1 parsnip, peeled and sliced 1 turnip, peeled and chopped
1 pound baby red potatoes
4 cups beef broth
2 bottles Sierra Nevada Pale Ale
3/4 cup parsley, chopped
4 bay leaves
Heat the bacon fat in a large pot. Season flour with salt and pepper. Coat beef cubes. Brown meat in the bacon fat until nicely browned. Remove onto a paper towel, and set aside.
Try some of my family favorites as you settle in to a cooler, darker season.
Rustic Autumn Fruit Tart
by Jennifer A. Wickes
© 2005
1 1/2 c. all-purpose flour
1/2 cup unsalted butter
1/2 cup cream cheese
2 large apples, peeled and thinly sliced
1 pear, peeled and thinly sliced
1/3 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cardamom
1/4 c. orange juice
1 1/2 tbsp. cornstarch
1/2 c. apricot jam
Rub the butter and cream cheese into the flour. The mixture will be able to form a ball. Shape as such and wrap in plastic wrap. Chill for one hour.
Preheat oven to 375. Roll pastry onto a lightly floured surface to a 10-inch circle. Place into an 8-inch pie pan, an 8-inch tart pan or just place on a lightly greased baking sheet. Set aside.
Toss the fruit with the spices, sugar, cornstarch and orange juice. Arrange decoratively in the center of the crust. If using a cookie sheet (not the pie pan or tart pan) leave a 2-inch rim. Fold this over.
Bake for 30 minutes. Remove from the oven and spread apricot jam over the top.
Yields: 8 servings
Harvest Beef Stew
by Jennifer A. Wickes
© 2005
1/4 cup bacon fat
2 1/2 pounds stew meat, cut into 1" cubes
1/4 cup flour
salt and pepper
5 tablespoons olive oil
1 onion, thinly sliced
6 cloves garlic, thinly sliced
1 pound carrots, peeled and sliced
1 pound celery, sliced
1/4 cup rice vinegar
2 tablespoons brown sugar
1 parsnip, peeled and sliced 1 turnip, peeled and chopped
1 pound baby red potatoes
4 cups beef broth
2 bottles Sierra Nevada Pale Ale
3/4 cup parsley, chopped
4 bay leaves
Heat the bacon fat in a large pot. Season flour with salt and pepper. Coat beef cubes. Brown meat in the bacon fat until nicely browned. Remove onto a paper towel, and set aside.
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