A divinely unvirtuous delight... Leave your inhibitions behind and succumb to the bliss. Maple, that fleeting flavor that retreats almost as soon as it hits your tongue, is amplified with a little booze and complimented by sweet cream. This frozen concoction is best unadulterated or with the simplest of accompaniments. Pecans or walnuts pair harmoniously, but don't mix them into the custard. Instead, freshly toast as needed, salt lightly, and sprinkle on top.
This pie takes full advantage of spring's bounty- a lot of asparagus and a little fresh sage! With its combination of milk, eggs, and cheese, quiche is calorie rich yet nutritious. Make it a little lighter by using skim milk or rush into decadence and replace half the milk with cream. And don't forget to serve with a side salad.
A quick and easy red sauce to pair with your favorite Mexican inspired dishes. Try on poblanos, enchiladas, or with enchilada casseroles!
Unripened green tomatoes are a pragmatic substitute for tomatillos in green enchilada sauces and salsas. Because green tomatoes are more readily available here in the Northeast, I use green tomatoes almost exclusively. Come fall, instead of composting those seemingly hopeless unripe tomatoes, use them as a tomatillo substitute. Or can them, like red tomatoes, for later use.
Fresh ricotta is ridiculously simple to make, and the result is a delicately creamy flavor with which its store bought counterpart cannot compare. For almost every application, you're going to want to use vinegar as the acid. If you're pairing your ricotta with a cream based sauce or dessert, however, using lemon juice may be appropriate.
When my mom used to get packets of Quaker Oatmeal, the raisin spice was always my favorite. Now, those pre-sweetened convenience packs are just plain cloying. This recipe takes that traditional flavor, adds nuts for protein and just a little sugar. Water can be substituted for milk, but you may find yourself adding more sugar to compensate. I like unsweetened vanilla almond, but any neutral non-dairy or dairy works.
This spicy snack makes use of the tomato powder I've been making from leftover tomato skins. Try this popcorn on football Sunday and pair with your favorite Autumn brew!
Browned butter and toasted flour impart an autumnal flavor into this savory pie. Zucchini, yellow squash, or patty pans all work. If you still have a bunch from your harvest, consider freezing the filling, using the method for freezing soup, and thaw & pour into a crust later.
Eggplant parmesan meet the enchilada! This recipe is full-on fussy, especially if you're breading and frying your squash in addition to making the enchilada sauce from scratch. But this is a great dish for using up that summer squash and zucchini. If you have eggplant, use them instead. If you have some breaded squash or eggplant in the freezer, that eliminates a big step. The components can be made in advance and assembled the next day. A great dish for party buffets!
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