Five Fabulous Fall Recipes
The surest sign that autumn is nearby is when my kitchen starts smelling like Apple Cider Donuts. I’m tucked away at our mountain cabin this week, and the crisp chill up here feels downright frosty. To chase away the cold, and with a generous donation of apples from our friends, I’ve been happily baking—apple pie, a batch of apple butter, and, of course, those irresistible donuts. If that doesn’t stir up cozy fall vibes, I’m not sure what will! To celebrate the season, I am again sharing five fabulous recipes that highlight autumn’s bounty beyond pumpkin.
Apple Cider Donuts
My husband and I have the quintessential memory of these aromatic, warm, delicious donuts. In 2019, after driving the curvy back roads in New England, we find an apple orchard on a chilly, windy day in October. Inside the quaint store at Averill Farms, they are serving hot apple cider and these warm donuts. Needless to say we devoured an entire bag and I have learned to make them since.
In my recipe, the donuts are baked not fried (you save a few calories there). Last year I did experiment with a maple syrup glaze instead of the cinnamon sugar. Either way, they are delicious and easy to make. To see how to make these scrumptious donuts, click here. If you need donut pans for baking, here is a good resource.
The most time consuming part of this recipe is boiling down the apple cider to reduction. I always make extra and freeze it so I can whip up these donuts on a moment’s notice. They are addicting, as well as being my husband’s favorite!
Turkey Chili with White Beans
This is my go-to recipe for chili. Made with ground turkey and white beans, it is chock-a-block full of good protein and flavor. Adding unsweetened cocoa powder is the key to this wonderful recipe.
Topped with sour cream, freshly chopped cilantro and red onions make this a hearty meal for the cooler weather. If you are entertaining, you can keep this chili warm for your guests in a crock pot. See all the instructions here.
My cute pumpkin ceramic bowls are from Williams Sonoma, however, Pottery Barn has 4 on sale for $47.99 (originally $60). You can check online as they also come in white.
Roasted Squash and Kale Salad with Spiced Nuts, Cranberries and Maple Vinaigrette
This salad combines sweet roasted butternut squash with roasted kale in a vinaigrette flavored with maple syrup and sherry vinegar, spiced pecans for crunch and dried cranberries for a nice chewy texture. It’s a delightful salad when it’s made fresh, but the flavors and textures actually get even better as it sits in the fridge overnight.
Next time I make this salad, I may add a protein for a full meal. It is the essence of fall flavors and so appropriate if you are having a dinner party. Make it ahead of time and just toss it before your guests arrive. Again, you cannot go wrong with recipes from Serious Eats. Find it here.
Clementine Thyme Margaritas
We can always use more Vitamin C, right? Though the original inspired recipe calls for freshly squeezed tangerine juice, tangerines are difficult to find this time of year. Instead, you can readily purchase clementines (or Cuties in the grocery store) instead of tangerines.
If you haven’t made simple syrup, it is very easy to do and you can flavor it with a variety of fresh herb~basil, mint, lemon balm, rosemary, thyme and lavender. In this recipe, the herbal flavor of thyme is a lovely addition to this cocktail. See the recipe below.
Pear and Caramel Pie
In the fall, everyone thinks of apples. But pears are equally abundant. This pie is a welcomed change from your expected apple~using pears and caramel.
The only times I have made this, I did use the Kieffer pears from our tree in the mountains. However, any ripe, firm pear will do. If you haven’t made your own caramel sauce, it is very easy. And once you taste this you will never purchase caramel sauce in a jar again.
This pie keeps well and is excellent for breakfast or dessert the next day. As a short cut, you can use a pre-made pie crust too (my favorite being Trader Joe’s frozen pie crusts). See recipe here.
Do you have any favorite fall recipes? Please send them to me as I am always looking for new things to try (my email is [email protected]). Fall/Winter = lots of cooking and baking for me!
Happy Tuesday and I am sending warm wishes your way!
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Clementine Thyme Margaritas
Ingredients
Method
- To Make the Syrup: Combine sugar and water in a small saucepan and place over medium heat. Whisk to dissolve the sugar then add thyme. Bring to a simmer and cook, 2 minutes.Remove from heat, cover, and let steep for 1 hour. Strain and chill. Syrup will keep covered in the refrigerator for 1 month.
Notes
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Hi Mary,
Thank you for the recipes. I gave a very good recipe for a plant based chili. I’m going to make yours, it sounds good. I do have a question. You put 3 cans of 15 oz of the white beans. It’s not too much? Just wanted to double check.
Your pie looked perfect. Wow the crust is so thin.
Katherine, yes I do put 3- 15 oz cans of cannellini beans. This recipe makes alot (I tend to freeze what we don’t consume) and there never feels like there are too many beans.
Please consider offering a pie making / baking class. And margaritas— Ole!
Sandy, Oh my! I am considering having a pie-making class…and I like the addition of margaritas. I have a very good ginger margarita recipe that I can share. You are such fun!
I love your chilli recipe, it’s the best! I’ve made it several times!
Michele, thank you! I do love this recipe and I think the addition of unsweetened cocoa is the key!
So many yummy desserts! I can’t wait to try these margaritas….
Wendy, the cocktail will certainly add more Vitamin C to your life!
Those recipes look fabulous. I love apple cider donuts !
The apple tree in your Pinetop home is likely a Gala. They are known to grow in that elevation. I consulted a relative who is knowledgeable about fruit trees in Northern AZ . Linda
Making the margaritas tonight.
Cindy, what time? I’ll be over!!!
Oh boy – it’s back to the kitchen for me! These all sound fabulous! Yummmmmmmmmm!!!
If you try any of these, let me know what you think!
Everyone of those recipes sounds delicious, I’m pinning them all! I really want to try the roasted butternut/kale salad – I’m trying to expand my vegetable repertoire, and that sounds wonderful! One of my favorites in the fall (or anytime I have Hatch chilis) is slow cooker pork chili verde from foodiecrush.com (I’m not associated with that site, I just love these recipes). I use the salsa verde recipe from that same site for the chili verde. I was amazed at how easy it is to make homemade salsa verde, and how much better it tastes than store bought! We use lean pork loin, so the chili is relatively healthy.
Patty, thank you so much for sharing the slow cooker pork chili verde recipe source. I’ve never made why own salsa verde, but we have a local grocery store here by our cabin that roasts their own Hatch chilis. I will definitely stop by there and pick some up. I’ve been debating what to serve for our Halloween dinner party and this sounds just perfect!
I love fall recipes and these all sound so amazing! My mouth is watering! Can you re-post the link for the pear pie with carmel sauce? For some reason, I can’t get the link to work. And…..those donuts are to die for. We’ve made them a few times!
Melody, sorry about that. I swear I put the link in a few times but for some reason it is not sticking. The original recipes is from Knead.Bake.Cook and should show up if you internet search it. I have also sent this to you directly. We just finished the pie this weekend….I forgot how good it is!
Oh Mary, I am wanting cooler temperatures and friends gathered around a kitchen island enjoying delicious hot meals and good conversation right now! You have me in the mood! The turkey chili sounds great and wait, where were those donuts for breakfast when we were there last fall?!!
Chloe, yes, what was I thinking? I could have made them for you last November. It’s hard to think about fall while we are both living in warmer climates…I still haven’t decorated much yet. Can’t wait to see you next week!
Everything looks delicious. Question: How do you make the lattice work on your pie look so beautiful? It almost looks like it was cut with pinking shears.
Susan, I hope you saw my latest Saturday Meanderings as I showed a picture of the pastry wheel I use to make the fluted edges.
Wow, those all look absolutely amazing, Mary. I would die for some of that pear pie right now. And, all of the ingredients for that turkey chili are going onto my shopping list, pronto.
Pam, let me know if you make these recipes. They are some of my favorites. Just made (and devoured) the pear pie. It is truly yummy!
Wow! So many great recipes. The salad sounds amazing. Happy Fall!