Bright red Cortland apples star in this strudel. Precooking the spiralized baking apples (and brushing butter between layers of phyllo) guarantees extra-flaky pastry. Bonus: The Cortland’s juices reduce to a glorious syrup to add to cocktails or on top of ice cream.
Рубрика: Flavours of Fall
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Squash Coffee Cake
Ever notice the amber syrup that pools under pan-roasted butternut squash? The gourd packs a sugary punch that blends well in savoury and sweet foods. In this case, we harvested the flesh to take coffee cake—buttery, cinnamon-laced streusel included—to the next level.
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Rustic Kale and Squash Pie
“This plant grows so abundantly and easily, after a while we didn’t know what to do with it!” admits Ricardo. Indeed, all through autumn, our staffers would leave for the day carrying armfuls of kale. To change up the predictable chips and salads, we dreamt up this hearty pie (the crust is made of whole wheat flour and fresh thyme), where kale mingles with another of the season’s musts: butternut squash.
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Grilled Pears
Cooking pears on the grill concentrates their natural sugars and intensifies their taste. By giving them an added toss in honey beforehand, when the fruit halves hit that heat, they caramelize to a perfect golden hue. All that’s left is to ladle on the silky Marsala (a sweet Sicilian wine) sabayon and serve.
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Squash Agnolotti Pasta with Porcini Sauce
This impressive dish hits all the right notes: With its soft, pillowy dough, buttery squash filling and earthy mushroom sauce, each mouthful is better than the last.
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Pears in Syrup
Pear season is fleeting but you can extend it forever by sealing the fruit in a jar filled with sweet syrup (the sugar preserves the fruits’ shape and flavour). We can’t stop thinking about these softened pears on crepes or waffles.
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Classic Pumpkin Pie (The Best)
This classic pumpkin pie recipe is the perfect dessert to serve this Thanksgiving.
