There's so much to love about autumn: the amber light slanting gently through your windows; the crisp, apple-scented air; the jewel tones of falling leaves; and the wealth of harvest fruits and vegetables.
At this time of year the urge to nestle indoors and cook homey, savoury dishes returns, and the scent of a bubbling stew or an apple dessert baking almost makes us forget that summer is gone for another year.
Here's a dinner menu that pays homage to the wonderful things that autumn offers. Tie on an apron and enjoy this beautiful season.
Crockpot Lamb Stew with Squash
3 lbs boneless stewing lamb, trimmed of fat and cut into one-inch cubes
2 Tbsp vegetable oil 2 medium onions, chopped
3 cloves garlic, minced
½ tsp dried rosemary
½ tsp each salt and freshly ground black pepper
2 cups cubed, peeled butternut squash (one-inch cubes)
2 cups sliced carrots (half-inch slices)
1½ cups low-sodium beef broth ¼ cup tomato paste
1 cup fresh or frozen green peas
1 Tbsp cornstarch
2 Tbsp chopped fresh parsley
1 tsp balsamic vinegar
½ tsp hot pepper sauce
Hot buttered noodles or mashed potatoes
In a large skillet or Dutch oven, heat oil over medium-high heat; brown the lamb cubes in batches and transfer to the crockpot. Drain most of the fat from skillet, then sauté onions, garlic, rosemary, salt and pepper over medium heat until onions are softened; add to crockpot along with the squash and carrots. Whisk the stock and tomato paste together until well combined; add to crockpot.
Cover and cook on low for six to eight hours, adding the peas for the last 1½ hours. Whisk the cornstarch with onequarter cup of water; add to crockpot. Cover and cook on high for 15 minutes or until sauce is thickened. Stir in parsley, vinegar and pepper sauce; serve over noodles or mashed potatoes. Makes six servings.
Apple, Pear & Cranberry Crisp
4 firm-ripe pears (I like the Bosc variety)
6 firm medium apples (Gala, Braeburn or Granny Smith work well)
¾ cup dried cranberries
1 tsp each grated orange and lemon zest
2 Tbsp each freshly squeezed orange and lemon juice
½ cup granulated sugar
¼ cup all-purpose flour
1 tsp cinnamon
½ tsp nutmeg or ginger Topping:
1½ cups all-purpose flour
¾ cup granulated sugar
¾ cup brown sugar
¼ tsp salt
1 cup oatmeal (quickcooking or old-fashioned, not instant)
½ lb cold butter, cut into small cubes
Vanilla ice cream
Preheat oven to 350 degrees. Peel and core the apples and pears and cut them into large chunks. Place the fruit in a large bowl and toss it with the cranberries, orange and lemon zest, juice, sugar, flour and spices. Turn into a 13x9-inch baking dish.
Combine all the topping ingredients in a large bowl, and cut in the butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle topping evenly over fruit, completely covering it.
Place the baking dish on a baking sheet (in case it bubbles over) and bake for 50 minutes to one hour, until topping is brown and juices are bubbling up around the sides. Serve warm with vanilla ice cream. Makes eight servings.
Mulled Apple Cider
2 quarts apple cider or unfiltered apple juice
5 whole cloves
2 strips of orange peel (without the white pith), each about two inches long
3 dried allspice berries
1 cinnamon stick 1-inch piece of fresh ginger, cut into thin slices Orange slices or cinnamon sticks for garnish Combine all ingredients in a large pot and bring to a boil over mediumhigh heat.
Reduce heat and simmer gently for approximately 15 minutes. Remove from heat and allow to steep for an additional 10 minutes before serving.
Strain the cider; discard spices. Serve in heatproof mugs garnished with an orange slice or cinnamon stick. (You can also make the cider ahead of time. Strain out the spices and reheat gently just before serving.) Makes eight servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
