Autumn Gatherings [NOOK Book]

Overview

When the leaves start to fall and the temperature begins to drop, it's time to cozy up with comfort food that takes full advantage of the season's flavors. From squash and root vegetables to cranberries and quince to hearty, savory dishes, Autumn Gatherings will help you make the most of this season's natural bounty.

Award-winning cooking instructor Rick Rodgers's recipes are purposefully uncomplicated, focusing on the flavors, aromas, and colors of autumn. Warm up the dinner ...

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Autumn Gatherings

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Overview

When the leaves start to fall and the temperature begins to drop, it's time to cozy up with comfort food that takes full advantage of the season's flavors. From squash and root vegetables to cranberries and quince to hearty, savory dishes, Autumn Gatherings will help you make the most of this season's natural bounty.

Award-winning cooking instructor Rick Rodgers's recipes are purposefully uncomplicated, focusing on the flavors, aromas, and colors of autumn. Warm up the dinner hour with Broccoli and Roast Garlic Soup, Baked Cardoons in Fontina Sauce, Leg of Lamb with Roasted Ratatouille, and Pumpkin Sticky Toffee Pudding. Take tailgating up a notch with Hoboken Cheesesteaks, Celery Root and Red Pepper Slaw, Warm Roasted Butternut Squash Salsa with Tortilla Chips, and Fig Bars. Sweeten a Halloween party with Carrot Apple Cupcakes with Cream Cheese Frosting. And family and friends can give thanks over Dry-Brined Roast Turkey with Cider Gravy, Cornbread Stuffing with Dried Fruits and Hazelnuts, Mashed Potatoes with Mascarpone and Roasted Garlic, and Concord Grape Pie.

From the last golden days of August to early December evenings in front of the fire, everyone can celebrate the pleasures of the fall harvest. With delicious recipes and beautiful color photographs, Rick Rodgers and Autumn Gatherings will help inspire you to make the most of this wonderful season.

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Product Details

  • ISBN-13: 9780061982583
  • Publisher: HarperCollins Publishers
  • Publication date: 10/6/2009
  • Sold by: HARPERCOLLINS
  • Format: eBook
  • Pages: 176
  • File size: 5 MB

Meet the Author

Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon Appétit. He lives in the New York tristate area.

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Read an Excerpt

Autumn Gatherings

Cranberry and Sage Cornbread

Serves 6 to 8

Freshly baked cornbread is so easy to prepare that there seems to be no real reason for the packaged stuff to exist. And, especially if you are making a cornbread stuffing for a holiday turkey, the boxed mix is too sweet. This sweet-and-savory quick bread works on its own to fill out a menu, or as the basis of a great dressing to fill your bird. If you like your cornbread on the sweet side, use the sugar, but use unsweetened cornbread for a stuffing.

Ingredients:

1¼ cups yellow cornmeal, preferably stone-ground
¾ cups all-purpose flour
3 tablespoons sugar (optional)
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons unsalted butter
1 cup whole milk
1 large egg, beaten
½ cup dried cranberries
1 tablespoon finely chopped fresh sage

Instructions:

1. Position a rack in the center of the oven and preheat the oven to 400&degree;F.

2. Whisk together the cornmeal, flour, sugar, if using, baking powder, and salt in a medium bowl and make a well in the center.

3. Place the butter in an 8-inch square baking dish and place in the oven to melt the butter and heat the dish, about 3 minutes.

4. Whisk together the milk and egg in a small bowl. Whisk the melted butter from the baking dish into the milk mixture. Pour into the well in the dry ingredients and stir just until blended; a few lumps may remain. Do not overmix. Fold in the cranberries and sage. Spread evenly in the hot baking dish and return to the oven.

5. Bake untilgolden brown and the top of the bread springs back when pressed in the center, about 20 minutes. Let cool for 5 minutes, then cut into squares to serve hot or warm.

Variation Cranberry and Sage Cornbread for Stuffing: Double the ingredients, leave out the sugar, and bake in a 15 x 10-inch baking dish for about 25 minutes.

Grandma Edith's Persimmon Cookies

Makes about 2½ dozen

You may have heard it from friends: "I wish that I had asked Grandma for her recipe!" Happily, I have no such remorse, and I asked both of my grandmothers (and great-aunts, too) for their best recipes. Growing up in California, we had many neighbors with big persimmon trees, and there was no shortage of recipes that used the gorgeous fruit. To this day, I can't wait until persimmons hit the market in October so I can make a batch of these soft, spicy cookies.

Ingredients:

2 very soft, ripe Hachiya persimmons
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 large egg, at room temperature1 cup coarsely chopped walnuts

Instructions:

1. Position racks in the top third and center of the oven and preheat the oven to 350&degree;F. Lightly butter 2 baking sheets, or line them with silicone baking mats or parchment paper.

2. Coarsely chop the fruit, discarding the calyxes and any seeds. Puree the persimmons in a food processor fitted with the metal blade or in a blender. You should have 1 cup.

3. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Using an electric mixer set at high speed, cream the butter and sugar, scraping down the sides of the bowl as needed, until the mixture is light and fluffy, about 3 minutes. Beat in the egg. With the mixer on low speed, beat in the persimmon puree, then the flour mixture. Stir in the nuts.

4. Using 1 tablespoon for each cookie, drop the dough, 2 inches apart, on the baking sheets. Bake, switching the positions of the sheets from front to back and from top to bottom halfway through baking, until the edges of the cookies are lightly browned, about 15 minutes. Transfer to wire cake racks and cool completely.

Autumn Gatherings
. Copyright © by Rick Rodgers. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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    Posted July 14, 2013

    Aero (yes, another Aero... l like that name a lot!)

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