There are many different ways to enjoy the season. For Fall, the thoughts of falling leaves and cool breezes are universal, but the kinds of foods that we crave for Fall are what really express its nature. Here are a couple of recipes that may boost your culinary enjoyment of Fall. Sadly, as an inexperienced cook, I am not well endowed with the knowledge required to cook Fall specific dishes. As such, here are a couple of Fall Recipes from MidwestLiving.com and their opinions on the dishes.
Cider-Braised Chicken, Brussels Sprouts, and Apples
This amazing dish serves as a delicious dinner, perfect for a Sunday supper or casual fall get-together with friends. MidwestLiving says the sauce is delicious, and to serve it with bread or mashed potatoes to soak up every delicious bite
Sheet Pan Sausage and Fall Vegetables
This dish can be made with just one oven temperature and from it, so much goodness: Bratwursts sizzle and crisp, fingerling potatoes become burnished golden nuggets, and cabbage turns nutty and sweet. It is recommended with a final drizzle of brown butter and fried sage leaves ties the elements together.
Wine-Marinated Pot Roast
This tender beef creation includes a gorgeous, glossy red wine sauce that elevates the sweet root vegetables, mushrooms and onions.
Slow-Cooker Brat and Sauerkraut Soup
Potatoes, onions, sauerkraut and brats pack in the German flavor in this homey slow-cooker soup. MidwestLiving recommends you try with Whole Wheat Pretzel Rolls; the soft pretzels’ chewy, brown exterior comes from being boiled in an alkaline solution—the 1/4 cup baking soda in the water isn’t a typo!
Quick Black Forest Cherry Cake
This quick twist on the classic German chocolate-cherry cake uses boxed cake mix and cherry preserves. Don’t skip the kirsch or brandy; it adds that signature Black Forest flavor.
Roasted Pork with Apple-Walnut Salsa
Who knew a pork shoulder seasoned with just salt and pepper could be so scrumptious? The recipe comes chef Marshall Paulsen of Minneapolis’ Birchwood Cafe. The salsa recipe makes a very generous amount of the apple salsa, about 4 cups. It will keep fine for a day or so in the refrigerator to eat with leftovers, or just halve the recipe if you don’t think you’ll use it all. Any leftover pork makes a mean sandwich.
Quick-Roasted Salmon with Lemon and Herbs
A side of salmon is as celebratory as any other big dish and it cooks in way less time. Elegant and easy, this recipe cleverly uses the same flavored mayonnaise for brushing and serving as a condiment.
Spiced Pear-Cranberry Cobbler
You can almost remember a misty-morning trip to the orchards and bogs when you taste this riff on a Midwest favorite. A pumpkin-cornmeal biscuit crowns the sweet-tangy fruit duo in one of these Fall recipes.
Vanilla Apple Gratin
This simple, orchard-fresh dessert captures the flavor of vanilla ice cream melting into the warm apples in a pie—but more quickly, and with way less fat and sugar.
Crumb-Topped Apple Trio Pie
Crisp on top, sweetly tender inside, this quintessential fall dessert blends tart and sweet apples — Granny Smith, Jonagold and Braeburn — with sugar and cinnamon under a brown-sugar and walnut crumb topping.
My My’s Brown Sugar Pound Cake
Patty’s grandmother sifted together the flour and baking powder three times before adding them to the batter. We had good results just whisking them together. MidwestLiving mentions that this recipe comes from Patty Pinner’s cookbook Sweets (crownpublishing.com).
Apple, Cranberry and Pecan Galette
Midwest Living says this galette is a free-form tart is the anxious pie-maker’s best friend. No fussy crimping, and any torn edges or lumpy folds just add to the charm (especially when sprinkled with sparkly raw sugar).