It’s fall. With cooler temperatures and shorter days, it’s time to move cooking indoors. It’s also the time of year to take advantage of the wonderful fall produce – apples, pomegranates and more.
We asked our community for some of their favorite recipes. Check out these delicious ideas – from a decadent caramel apple pie to a spectacular tabbouleh with apples, pomegranates and walnuts.
Sweet and Sour Meatballs, Submitted by Linda Elman
1. Place all ground meat into large mixing bowl. Add eggs. Mix well. Add Jason’s flavored bread crumbs until consistency feels like the meatballs would hold together. Be careful not to add too much or your meatballs will be hard.
2. Pour the sauce and water into a large pot. Add bay leaves. Add sour salt. Turn flame on low. Form walnut-sized meatballs and place gently into sauce. About half-way through adding all meatballs, turn flame up to medium. Add remaining meatballs. Cover pot and bring to low boil, cook 40 minutes.
3. Add sugar to taste. Add more sour salt to achieve desired sweet-sour flavor, if necessary.
4. Serve hot over rice.
Apricot Chicken with Almonds, Submitted by Elise Rubenstein
This bright chicken dish is a delightful main attraction for any meal.
1. Put rack in lower third of oven and preheat oven to 400 degrees. Lightly oil a 13 x 9-inch flameproof baking dish (not glass).
2. Pat chicken dry and sprinkle all with 1/2 teaspoon salt and 1/4 teaspoon pepper, then arrange at least ¼ apart in baking dish. Bake for 10 minutes.
3. While chicken bakes, toast almonds in small baking pan in oven stirring twice, until golden, 8 to 10 minutes. You can also toast in a frying pan on the stove.
4. Meanwhile, cook apricot preserves, soy sauce, mustard, margarine and 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is cooked through, about 10 minutes more.
5. Sprinkle the chicken with the almonds, turn on the broiler and broil the chicken for 3 minutes longer. Serve immediately.
Tabbouleh with Apples, Walnuts and Pomegranates by Michele Lax
Roasted Cauliflower & Chickpeas with Mustard and Parsley, Submitted by Wendy Miller
1. Preheat oven to 400 degrees and set the rack in the middle.
2. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown, and the cauliflower is quite soft, about 45 minutes.
3. Meanwhile, whisk together mustards, vinegar and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
Candy Apple Walnut Pie, Submitted by By Terry Willner
1. In large bowl, toss together apples, walnuts, cinnamon candies, 1/3 cup sugar and flour. Pour into one frozen pie crust. It’s a lot of filling and it will be VERY mounded!
2. Break or crumple the second frozen crust into very small pieces. Toss with remaining 2 tablespoons of sugar. Sprinkle and pack over the apples as topping.
3. Bake in preheated 375 degree oven on preheated baking sheet lined with parchment paper. Bake for 55-60 minutes or until candies melt and bubble up through the crumbled crust. Cool completely before serving.
Homemade Granola, Submitted by Amy Pollokoff, Associated Women’s Campaign Chair
1. Preheat oven to 250 degrees.
2. Mix together all dry ingredients in a large bowl.
3. Mix together wet ingredients in a separate bowl and then pour into dry ingredients and mix well.
4. Pour into an 11 x 17 jelly roll pan or large cookie sheet with sides. Spread out evenly in pan.
5. Bake at 250 degrees for 2 hours. After 1 hour, take a spatula and insert it vertically every few inches and move it back and forth to create a little line. This will aerate it. Cook for one more hour. Remove and cool.
Taiglach, Submitted by Amy Pollokoff
This Ashkenazi Jewish treat is filled with sweetness for the holiday season.
1. Get syrup slowly cooking.
2. Mix dough in Cuisinart or bread machine. If you make it in a bread machine you can skip the next step.
3. Transfer the dough to a floured board. Knead well for 2 minutes. Cover with a damp cloth and let stand for 30 minutes.
4. Divide the dough into 4 equal parts. Roll each ball into long sausage about 1.5 cm thick.
5. Cut pieces the size of a walnut and roll a raisin in the middle.
6. Set aside on floured parchment paper until all balls are finished. Drop into boiling honey and boil uncovered for 10 minutes. Reduce to a simmer, cover pot and cook for approximately 20 minutes.
7. Once golden brown remove from heat and add 1 C of boiling water. Pot will bubble. Set aside and cool.
8. Store in plastic container and turn every few days.
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It’s fall. With cooler temperatures and shorter days, it’s time to move cooking indoors. It’s also the time of year to take advantage of the wonderful fall produce – apples, pomegranates and more. We asked our community for some of their favorite recipes. Check out these delicious ideas – from a decadent caramel apple pie to […]
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