Pumpkin. Cranberry. Butternut squash. Apple. When thinking of fall’s most iconic flavors, these four top the list. We asked our chefs for their favorite recipes to showcase these classic autumn ingredients in a fresh, new way. Up your fall cooking with these go-to recipes.
Pumpkin Molasses Moon Pies
- 5 lb. butter, room temperature
- 4 c. brown sugar
- 1 c. molasses
- 4 eggs
- 7 c. all-purpose flour
- 2 tsp. ground clove
- 2 tsp. ground ginger
- 4 tsp. ground cinnamon
- 2 tsp. salt
- 2 tsp. baking soda
- Preheat oven to 350°F.
- Cream butter, add brown sugar, molasses and eggs one at a time.
- Stir in dry ingredients until just mixed.
- Spoon onto sheet tray & parchment.
Important: Keep these far from each other due to spreading.
- Bake about 10 minutes, cool completely.
- 2 c. cream cheese
- 1 tsp. vanilla
- 4 c. confectioners’ sugar
- 2 c. canned pumpkin puree
- In mixer with a paddle, smooth out cream cheese until light & fluffy, add puree & vanilla.
- Add in sugar and mix until creamy and smooth.
- Pipe onto bottom side of one cookie, top with another.
- 2 c. all-purpose flour
- 5 tbsp. sugar, plus 1 additional tbsp. reserved
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 6 tbsp. unsalted butter – chilled and cut into small pieces
- 2/3 c. heavy cream, plus 1 additional tbsp. reserved
- 1/2 c. fresh cranberries, halved and drained on paper towels
- Pre-heat oven to 425°F.
- In a bowl, whisk together flour, 5 tbsp. sugar, baking powder and salt.
- Cut in the butter with a pastry blender or two knives until mixture resembles coarse meal.
- Stir in the 2/3 cup heavy cream until just moistened. Gently fold in the cranberries.
- On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges and place on a baking sheet, 2 inches apart.
- Brush tops with remaining heavy cream and sprinkle with remaining sugar.
- Bake until golden brown, 12 to 15 minutes.
- Let cool on a wire rack.
Butternut Squash Hash with Goat Cheese Fondue
- 6 slices bacon, cut into small pieces
- 5 lbs. butternut squash, peeled and cut into small chunks (blanched)
- 5 lbs. Yukon gold potatoes, washed and cut into small chunks (blanched)
- 1 lb. mushrooms, sliced (any variety)
- 1 bunch kale, finely chopped
- 1/4 c. finely chopped herbs (parsley, thyme, rosemary, tarragon)
- Kosher salt and freshly ground black pepper, to taste
- In a heavy skillet, cook the bacon until crisp. Add the butternut squash, potatoes and mushrooms. Season with salt, pepper.
- Sauté for 5 minutes and add the mushrooms.
- Reduce heat to medium-low, and cook until the squash and potatoes are tender, 8 to 10 minutes.
- Add the kale. Cook, stirring occasionally, then add the fresh herbs.
- Serve with the Goat Cheese Fondue
For the Goat Cheese Fondue:
Take 1 cup of cream and 1 cup of goat cheese. Heat over a low heat until the cheese melts. Do not bring mixture to a boil.
All-American Apple Pie
- 2 1/2 c. unbleached all-purpose flour, plus additional flour for work surface
- 1 tsp. salt
- 1 tbsp. sugar
- 2 sticks unsalted butter, chilled and cut into 1/2-inch cubes and frozen for 10 minutes
- 3 tbsp. sour cream
- 1/3 c. ice water
- 1/2 c. granulated sugar, plus 1 teaspoon
- 1/4 c. light brown sugar, packed
- 1/4 tsp. salt
- 1/2 tsp. grated lemon zest
- 1/8 tsp. ground cinnamon
- 2 1/2 lbs. granny smith apples, about 5 medium, peeled and cut into 1/4-inch-thick slices
- 2 1/2 lbs. golden delicious apples, about 5 medium, peeled and cut into 1/4-inch-thick slices
- 1 tbsp. lemon juice
- 1 egg white, beaten lightly
- Make dough: Process flour, salt and sugar together in food processor until just combined. Add butter and pulse until butter is size of large peas.
- Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps.
- Divide dough into 2 balls and flatten each into a 4-inch disk. Wrap each disk in plastic and refrigerate until firm but not hard before rolling. (About 1-2 hours.)
- Make filling: Mix 1/2 cup granulated sugar, brown sugar, salt, zest and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven and cook covered, stirring frequently, over medium heat until apples are tender but still hold their shape, about 15 to 20 minutes. Cool filling to room temperature. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack and heat oven to 425°F.
- Roll out both disks of dough into 12-inch circles about 1/8 inch thick. (Tip: To reduce sticking, roll each disk between 2 large sheets of parchment paper.) Place 1 rolled-out dough round onto 9-inch pie plate. Refrigerate pie plate and second round of dough until firm.
- Drain cooled apples in a colander. Discard juice and transfer drained apples to your dough-lined pie plate and sprinkle with lemon juice.
- Place chilled round of dough onto apples. Pinch edges of top and bottom dough rounds firmly together. Trim and seal edges, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
- Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours before serving.