Sunday, September 21, 2008
Yum Yums for Fall
Although we did really have much of a Summer in my neck of the woods, I am excited for the arrival of Autumn. Tomorrow is the Autumnal Equinox, and is a holiday for some Pagans called Mabon
This is one of the best times of the year to buy local, so head on down to your farmer's market, and try these recipes:
From Eat Local Sudbury
Potato-Crusted Swiss Chard and Cheddar Quiche
· 5 large potatoes, grated and squeezed dry
· 2 tbsp butter, melted
· 1 onion, diced
· 1 bunch Swiss chard, chopped
· 3 eggs, beaten
· 1 cup old cheddar cheese, grated
· 3/4 cup heavy cream
Combine grated potatoes with melted butter and stir well. Press potato mixture into greased pie plate. Bake potato crust at 450F until golden brown (about 30 minutes). In the meantime, saute onion until softened. Add Swiss chard and saute until wilted. Remove from heat. In bowl, whisk together eggs and cream. Add Swiss chard and onion mixture and cheese and stir to combine. Pour egg mixture into potato crust and bake at 350F until filling is set (about 30-40 minutes).
Apple Cranberry Crisp
1 ½ cups flour
1 ½ cups rolled oats
¾ cup maple syrup
¾ cup butter
½ tsp ground cinnamon
4 cups apples, peeled and chopped
2 cups whole cranberries, fresh or frozen
¼ cup maple syrup
Combine in a large bowl and mix.
Place approximately half of the crisp topping in the bottom of the pan and spread until pan is covered. Pour fruit mixture on top of crisp. Use remaining crisp to cover the fruit mixture.
Bake at 350 until fruit is tender. Approximately 45-50 minutes.
From the the Foodshed Project
Lanttu Laatikka - a great Finnish turnip casserole
Precook 1 large turnips by boiling until soft, add a bit of salt to the water. Keep the juice for later. Mash turnip and add about 1 tablespoon of bread crumbs. Add 1.5 cups of milk with one egg and 1 tablespoon of brown sugar. Keeping mashing, along with remaining juice, until turnips are soft. Pour into a casserole dish so that it is about a 2 inch thick layer. Pour some breadcrumbs over the top, along with 2 tablespoons of butter and a drizzle of maple syrup. The finished product will have a crust on it. Bake at 325 for 1.5 hours. Great treat and freezes well! Adjust the recipe based on the size of the turnip. From the kitchen of Anja Ojala.
Links to other recipes:
Hearty Early Fall Stew
Maple Glazed Root Veggies
Butternut Squash and Hazelnut Lasagna
Delicata Squash Soup with Apple and Blue Cheese