Fave Fall Food

Every year when the leaves change color and the temperatures drop, my taste buds start to crave certain fall-specific flavors.  The cooler weather is the perfect time to enjoy hot dishes and seasonal items not readily available other times on the year.  The farmer's market is always best in the fall, full of root vegetables - squashes, potatoes, carrots, as well as broccoli, cauliflower, onions and tomatoes.  My mouth just waters thinking about it.

Here are two of my favorite fall recipes that I made this past weekend:

Cream of Root Vegetable Soup

Serves: 4 to 6 people

Ingredients:

2 tbsp unsalted butter

11/2 cups onion, coarsely chopped

4 cloves garlic, coarsely chopped

1 tsp ground cinnamon

1 tsp ground cardamom

1/2 tsp ground nutmeg

2 cups sweet potato, peeled and coarsely chopped

2 cups Yukon Gold potato, peeled and coarsely chopped

11/2 cups parsnip, peeled and coarsely chopped

2 cups celery root, peeled and coarsely chopped

2 cups carrot, peeled and coarsely chopped

8 cups chicken stock

1 cup 35% cream

salt and pepper to taste

Directions:

1. In a large pot, heat butter over medium heat and saute onions for 5 minutes, or until translucent.

2. Add garlic, cinnamon, cardamom and nutmeg and stir for another 30 seconds to toast spices.

3. Add root vegetables. Stir to combine.

4. Add chicken stock to pot, cover and bring to a boil.  Lower heat and simmer for 1 hour or until all the vegetables are very soft.

5. Using an immersion blender, puree root vegetables and stock to desired consistency. You may have to add some water to thin.

6. Add cream and warm through without boiling (see notes below). Season to taste with salt and pepper.

Notes: Since this recipe makes more than we can eat, I like to freeze some for later lunches and dinners.  If you plan on reheating later, I would recommend not adding the cream all at once. Reheating soup with cream doesn't always work. Instead, reheat the soup and then add the cream. 

Pumpkin Cookies

Yields: approximately 60 cookies

Ingredients:

2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2 eggs
2 tsp vanilla
1 15-ounce can pumpkin (approximately 2 cups)
4 cups all-purpose flour

Frosting
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top 

Directions:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon and nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted, combined and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

Do you have any favorite fall recipes?