Fall Recipes for Autumn Times

Baked Brie and Prosciutto Rolls

Ingredients

• 12 sheets frozen phyllo dough, thawed
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 12 ounce Brie wheel, cut into 12 slices
• 12 thin slices prosciutto
• Honey, for drizzling
• Arils from 1 pomegranate
• Flaky sea salt and black pepper

Instructions

1. Preheat the oven to 350º F. Line a baking sheet with parchment paper.
2. Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise. Brush the phyllo with a little melted butter, being sure to cover the entire top half.
3. On the short end of the dough, place a piece of prosciutto, then a slice of Brie. Roll the phyllo up over the filling, folding the side edges in to seal, burrito style. Place the roll seam-side down on the prepared baking sheet and repeat to make 12 rolls total. Brush the tops of each phyllo roll generously with melted butter.
4. Bake for 20 to 25 minutes, or until the rolls are golden brown on top. Remove and drizzle lightly with honey. Sprinkle with black pepper, pomegranates, and a little flaky sea salt. Serve warm. 

Pumpkin Beer Pretzels with Chipotle Queso 

Ingredients

Pretzel:

• 1/2 cup warm water
• 2 tablespoons light brown sugar
• 2 1/4 teaspoons active dry yeast
• 1 cup pumpkin beer 
• 1/2 cup (1 stick) unsalted butter melted
• 1 1/2 teaspoons kosher salt
• 4 1/2 cups all-purpose flour
• 1/4 cup baking soda for boiling the pretzels
• 1 egg beaten, for brushing before baking
• coarse sea salt or pretzel salt

Chiptole Queso:

• 1 tablespoon butter
• 4 ounces cream cheese at room temperature
• 1 1/2 cups whole milk
• 12 ounces sharp cheddar cheese shredded
• 1 tablespoon all-purpose flour
• 2 chipotle peppers adobo finely minced

Instructions

1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
2. Add the beer, melted butter, salt and all-purpose flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough seems too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with canola oil, add the dough and turn to coat with oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
3. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
4. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 1-2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 10 to 15 minutes or until pretzels are golden brown.
5. Meanwhile, make the queso. Add the butter to a large skillet to melt. Add the cream cheese and milk. Cook over medium heat until the sauce is smooth and cream cheese has melted. In a bowl, toss together the shredded cheddar with flour. Little by little, add the cheddar to the warm milk, whisking until the sauce is smooth. Stir in the chipotle peppers. Keep the queso warm over warm heat. Serve alongside the warm pretzels for dipping. EAT!

Salted Caramel Mocha and Nutella Brownies.

Ingredients

• 2 cup sticks unsalted butter 1 or 16 tablespoons
• 4 ounces milk chocolate chopped
• 1 1/2 cups granulated sugar
• 2 tablespoons instant coffee
• 1 tablespoon vanilla extract
• 2 tablespoons kahlua (optional)
• 4 large eggs
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup Nutella
• salted coffee caramel (or 1  1/2 cup store-bought caramel sauce)
• 1 cup black coffee
• 1 1/4 cups brown sugar add 1/4 white sugar if you like a sweeter cookie
• 1 cup canned coconut milk or heavy cream
• 2 tablespoons butter
• 1 tablespoon Kahlua
• Maldon salt for sprinkling, flaked sea salt

Instructions

1. To make the caramel add coffee and brown sugar in a medium sauce pot. Bring to a boil and boil 5 minutes or until the mixture has reduced to 1/3 cup. Slowly add the coconut milk and butter, whisk to combine. Bring back to a boil, reduce heat to a low boil and cook 5 minutes longer, until the sauce has thickened and coats the back of a spoon. If using a candy thermometer do not let the sauce go above 180 degrees F. Remove from the heat and stir in the Kahlua and a pinch of salt, set aside.
2. To make the brownies. Line a 9×13 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so later you can easily lift the brownies out of the pan. Preheat the oven to 350 degrees F.
3. Add the butter and milk chocolate to a medium size mixing bowl that is microwave safe. Microwave butter and chocolate on 30 second intervals, stirring after each interval, until melted and smooth. This takes me about 1 minute and 30 seconds.
4. To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, Kahula and eggs and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Pour half the batter into prepared pan. Dollop teaspoon size amounts of Nutella over the batter. Drizzle with three-fourths of the caramel (you may need to warm the caramel over the stove if it has set). Spoon the remaining batter over top, using a spoon to lightly smooth out the batter. It’s ok if the batter does not cover up all the Nutella and caramel.
5. Bake for 25-30 minutes, until the brownies are set on top. Remove from the oven and allow to cool. Just before slicing, heat the remaining caramel over the stove. Cut the brownies into bars and then drizzle the warmed caramel over the brownies. Sprinkle with salt. Serve.

Sweet ‘n’ Spicy Fall Harvest Pizza 

Ingredients

Pizza Dough:

• 1 1/2 cups flour
• 1/2 cup warm water
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Toppings:

• 1/3 cup + 2 tablespoons olive oil divided
• 4 cups cubed butternut squash or pumpkin
• 1 tablespoon honey
• 1 teaspoon chili powder divided
• 1/4 teaspoon cinnamon
• 4 slices thick cut bacon chopped
• 2 sweet onions sliced thin
• 1 tablespoon butter
• 1 cup apple cider
• 1 in large chipotle chile adobo minced
• 1/2 teaspoon cumin
• salt and pepper to taste
• 1 small apple thinly sliced
• 6 ounces sharp cheddar cheese shredded
• 2-4 ounces blue cheese crumbled
• 1 large bunch fresh sage
• roasted pumpkin seeds for topping

Instructions

Pizza Dough:

1. In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes.
2. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky.
3. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.
4. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat.
5. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

To Assemble:

1. About 40 minutes before the dough is done rising, start assembling the pizza. Preheat the oven to 425 degrees F.*
2. In a small bowl whisk together 2 tablespoons olive oil, 1/2 teaspoon chili powder, cinnamon, honey and a pinch of salt and pepper.
3. Spread the veggies out in a single layer on one or two baking sheets. Drizzle the olive oil mixture over the veggies and toss well to coat. Roast until vegetables are tender, 20 to 25 minutes, stirring the veggies halfway through. Remove and set aside.
4. While the veggies roast, caramelize the onions. Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add the butter. Add onions and cook for about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the cider, let it cook into the onions, add more and let it cook some more. Do this until the 1 cup of cider is gone or the onions are caramelized to your liking and the cider has evaporated.
5. In a bowl whisk together the remaining 1/3 cup olive oil, chipotle chile pepper in adobo, 1/2 teaspoon chili powder, cumin and a good pinch of salt + pepper.
6. Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape.
7. Spread the chipotle olive oil mixture over the dough. Add the caramelized onions and half the roasted butternut squash. You may not want to use all onions if you feel like there is just too many. I used probably about 3/4 of the onions. Add the cheddar cheese and then sliced apples and remaining butternut. Sprinkle with the blue cheese.
8. Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with crispy sage and roasted pumpkin seeds. Serve.

Sage:

1. Heat a small skillet over medium heat and add about 1/2 inch of olive oil. Once hot, add the sage leaves and cook 30 seconds per side. Remove from the pan and set aside. Serve over the pizza.

Cranberry Brie Tarts

Ingredients

• 1 tablespoon salted butter, at room temperature
• 2 cups fresh cranberries
• 2-4 tablespoons brown sugar, use more or less to your taste (I use 2 tablespoons)
• 1/4 teaspoon ground cinnamon
• 2 sheets (1 box) frozen puff pastry, thawed
• 2 (8 ounce) wheels of Brie, each cut into 12 slices (leave the rind on)
• 1/3 cup fig preserves
• 1 egg, beaten
• coarse sugar, for sprinkling
• fresh thyme, for serving

Instructions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the butter, cranberries, sugar, and cinnamon. 
3. Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon fig preserves, leaving a 1/4 inch border.
4. Top with 2 slices of brie and then mound the cranberries over the brie, pressing them into the brie to adhere slightly.
5. Fold the edges of the pastry inward to enclose the brie. Brush the edges of pastry with beaten egg and sprinkle with coarse sugar.
6. Transfer to oven and bake for 15-20 minutes or until the pastry is golden and the brie melted. Top with fresh thyme. Serve and enjoy! 

Thai Pumpkin Laksa Fried Chickpeas.

Ingredients

• 1 tablespoon sesame oil
• 2 cloves garlic minced or grated
• 1 inch fresh ginger grated
• 1 red fresno pepper seeds removed + chopped (may use a jalapeno if needed)
• 2 green onions chopped
• 3 1/2 cups chicken or vegetable broth
• 1 small pumpkin, peeled + cut into cubes (about 3 cups cubed)
• 1 tablespoon rounded creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 (14 ounce) can unsweetened coconut milk
• 1 large bunch broccolini stems trimmed
• 1/2 cup fresh cilantro chopped
• 1/4 cup fresh mint chopped
• 8 ounces rice noodles
• arils from 1 pomegranate

Crunchy “Fried” Chickpeas

• 2 (15 ounce) cans chickpeas drained + rinsed
• 3 tablespoons olive oil
• 1 teaspoon cinnamon
• 1 teaspoon brown sugar
• salt + pepper to taste

Instructions

1. Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.
2. Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.
3. Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.
4. Meanwhile, cook the rice noodles according to package directions.
5. Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas and pomegranate arils. Serve.

Crunchy Fried Chickpeas

1. Preheat the oven to 425 degrees F.
2. Spread chickpeas out on a towel and dry them completely.
3. Add the chickpeas to a baking sheet and toss with olive oil, cinnamon, brown sugar, salt + pepper.
4. Toss well to evenly coat.
5. Roast for 20 minutes and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are browned and crunchy.
6. Remove from the oven and serve warm atop the soup. Save any leftovers for snacking later!

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Priscilla Vargas

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