Tag: fall recipes

Flaky Cheddar Pastry Turnovers Filled With Sweet Apples

Apple pie and sharp cheddar cheese are a familiar pairing, but this recipe brings the two ingredients together in an unexpected way. These All-Cheddar Crust Apple Turnovers, which are adapted from Food52, replace traditional butter-based pastry with a dough made from grated sharp cheddar cheese, creating a delicious contrast between sweet fruit and savory pastry.

Ingredients:

Directions:

  1. Add 1¼ cups all-purpose flour and 1 teaspoon kosher salt to a food processor. Pulse briefly to combine. Add the grated sharp white cheddar and pulse approximately three times, just until the cheese is incorporated. Pour the cold water evenly over the mixture, then continue pulsing in short bursts until the dough develops a crumbly, curd-like texture. The mixture should hold together when gently squeezed between your fingers.
  2. Place a large piece of plastic wrap on a clean work surface. Transfer the dough onto the wrap and gently shape it into a square. Fold the plastic tightly around the dough, pressing lightly to create an even shape. Refrigerate for at least 30 minutes or up to two days. This resting period allows the flour to hydrate while keeping the cheese-based pastry firm enough to roll.
  3. Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, combine the peeled, sliced Pink Lady apples with the light brown sugar and remaining ¼ teaspoon kosher salt. Toss gently until evenly coated, then set aside. Allowing the apples to rest briefly gives the sugar time to draw out some of their natural juices.
  4. Remove the chilled dough from the refrigerator and divide it into four equal portions, approximately 86 grams each. Lightly flour a clean work surface and roll each portion into a 6-by-6-inch square. Work gently to maintain an even thickness without excessively handling the dough. Once the pastry squares are ready, add the remaining 2 tablespoons of flour to the apple mixture and toss until evenly distributed. The flour helps thicken the fruit juices as the turnovers bake.
  5. Divide the apple filling evenly among the four pastry squares, using approximately 100 grams or a heaping ½ cup per turnover. Arrange the apples diagonally across the center of each square rather than piling them into a mound. Fold one corner over the filling to meet the opposite corner, forming a triangular turnover. Gently stretch the dough if necessary, then press the edges together and crimp with a fork to seal.
  6. Using a small, sharp knife, cut two or three short slits into the top of each turnover. These openings allow steam to escape during baking. Carefully transfer the pastries to the prepared baking sheet, leaving space between each one. Bake for 28 to 32 minutes, or until the tops and bottoms develop a deep golden-brown color and the pastry appears crisp. Add the missing cheese measurementInclude the egg wash step

These Apple Turnovers With an All-Cheddar Crust offer a delicious balance of sweet and savory flavors, bringing together tender, brown sugar-coated apples and a crisp, golden cheddar pastry. The sharpness of the cheese complements the natural sweetness of the fruit, creating a distinctive twist on a familiar dessert. Whether enjoyed fresh from the oven or at room temperature, these homemade turnovers showcase how a few simple ingredients can transform a classic pastry into something unexpected and satisfying.

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Spiced Brioche Bread Pudding Loaded with Apples and Pecans

Warm apples, buttery brioche, toasted pecans, and fragrant baking spices come together in this Spiced Apple Pecan Bread Pudding from Louisiana Cookin’. The soft, custardy center contrasts with a lightly golden top, while a warm apple-butter sauce adds an extra layer of richness just before serving. With familiar fall flavors in every spoonful, this dessert works especially well when apples and pecans are in season.

Ingredients for the Bread Pudding:

  • 1 (17.6-ounce) loaf brioche, cut into 1-inch cubes and toasted
  • 3 cups chopped Granny Smith apples (about 3 large apples)
  • 1 cup chopped pecan pieces
  • 5 large eggs, lightly beaten
  • ¾ cup unsalted butter
  • 3 cups half-and-half
  • ¼ cup apple cider
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon apple pie spice
  • ⅓ cup granulated sugar
  • ¼ teaspoon kosher salt

Ingredients for the Apple Sauce

  • ½ cup chopped Granny Smith apples
  • 2 tablespoons apple cider
  • ⅓ cup heavy whipping cream
  • ½ cup unsalted butter
  • 1 teaspoon apple pie spice
  • 1 cup granulated sugar

Directions for Bread Pudding:

  1. Preheat the oven to 350°F. Lightly coat a 13×9-inch baking dish or 12½-inch enamel-coated cast-iron pan with cooking spray. Toasting the brioche beforehand dries it slightly, helping the bread absorb the custard without becoming overly soft.
  2. Place the toasted brioche cubes in a large bowl. Pour the half-and-half over the bread and toss gently to coat. Let the bread soak while preparing the apple mixture.
  3. Melt the butter in a large saucepan over medium heat. Add the brown sugar, granulated sugar, and kosher salt, whisking until combined. Stir in the chopped Granny Smith apples and apple pie spice until evenly coated. Remove from the heat and let stand for 10 minutes to cool slightly. Add the beaten eggs, stirring vigorously until incorporated, then stir in the apple cider.
  4. Pour the apple-custard mixture over the soaked brioche. Add the chopped pecans and gently fold until the bread, apples, and pecans are evenly distributed. Transfer to the prepared baking dish and cover with foil or a lid.
  5. Bake for 50 minutes. Uncover and bake for another 10 to 15 minutes, or until the top is golden brown and a wooden pick inserted near the center comes out clean. The center should be set while remaining soft and custardy.
  6. Meanwhile, prepare the apple sauce. Combine the granulated sugar, butter, and heavy whipping cream in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the butter melts and the sugar dissolves. Do not boil. Stir in the chopped apples, apple cider, and apple pie spice. Cook for 2 to 5 minutes, stirring occasionally, until the apples soften slightly while retaining some texture. Keep the sauce warm until ready to serve.

Serve the bread pudding warm or at room temperature, spooning the apple sauce generously over each portion. The tart apples help balance the sweetness, while the pecans provide a nutty contrast to the rich brioche custard. For the best texture, spoon the warm sauce over individual servings rather than pouring it over the entire pudding in advance.

Because this bread pudding dessert contains eggs and dairy, leftovers should be refrigerated promptly. USDA food-safety guidancerecommends refrigerating cooked leftovers within two hours and generally using them within three to four days. Individual portions can be gently reheated before serving, with the apple sauce warmed separately.

The combination of buttery brioche, spiced apples, and pecans gives this bread pudding plenty of texture without making the preparation complicated. Served beneath a spoonful of warm apple sauce, it is a cozy way to turn classic bread pudding into a dessert filled with the flavors of apples, toasted nuts, and aromatic fall spices.

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Quick and Easy Flatbread Recipe with Seasonal Flavors

Fall and winter are the seasons of comfort food, rich flavors, and the warmth of family gatherings. This recipe for Tony’s Fall Feast Flatbread from Louisiana Cookin perfectly captures that essence while offering a clever way to repurpose holiday leftovers. Not only is this recipe quick and easy, but it’s also a delightful activity to involve the whole family. From the youngest members helping arrange toppings to the seasoned chef perfecting the glaze, this dish is an opportunity to bond over a shared love for good food. Whether you’re looking for a unique appetizer, a hearty snack, or even a light dinner option, this flatbread delivers a burst of fall flavors in every bite. Let’s dive into how to create this crowd-pleaser.

Ingredients:

Directions:

Preparing the Flatbread

  1. Begin by preheating your oven to 425°F (220°C). A hot oven ensures a crispy flatbread and perfectly cooked toppings.
  2. Lay your chosen flatbread base on a pizza stone or baking sheet. Evenly distribute the shredded turkey, sliced pear, candied walnuts, gorgonzola cheese, and pomegranate seeds across the surface. Be creative and adjust quantities based on your taste.

Creating the Glaze

  1. In a small saucepan, mix Tony’s Honey Bacon & BBQ Marinade, brown sugar, and a dash of Tony’s Spice N’ Herbs Seasoning.
  2. Heat the mixture over medium-low heat, stirring occasionally, until it thickens to a glaze-like consistency. This process takes about 5-7 minutes.

Baking and Serving

  1. Place your assembled flatbread in the oven and bake for about 10 minutes. Watch for the edges to turn golden brown and the cheese to slightly melt.
  2. Once out of the oven, drizzle the prepared glaze over the flatbread and sprinkle with additional Tony’s Spice N’ Herbs Seasoning for an extra punch of flavor.
  3. Cut the flatbread into slices and serve warm.

Side Dish Suggestions

This flatbread pairs wonderfully with a variety of sides to make a complete meal:

Tips for Customization

This Fall Feast Flatbread is more than just a recipe—it’s an experience. This dish transforms your holiday leftovers into something extraordinary, blending sweet, savory, and tangy flavors in a way that feels both gourmet and comforting. Whether you’re entertaining guests or enjoying a quiet evening at home, this flatbread is sure to impress.

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A Fall Favorite: Apple Crisp with Cane Syrup

As the cool breeze of autumn settles in, there’s nothing quite like the smell of a warm apple crisp wafting through the kitchen to bring comfort and coziness to your home. Apple crisp, with its mix of tart apples, crunchy pecans, and a perfectly spiced crumb topping, is a classic dessert that embodies all the flavors of fall. This recipe takes it a step further by adding cane syrup—a rich and flavorful Louisiana staple—making this dish from Louisiana Cookin even more decadent. Whether you’re preparing a dessert for a family gathering or simply indulging in a treat on a chilly evening, this apple crisp will leave everyone craving for more.

Ingredients:

Directions:

  1. Preheat your oven to 375°F, ensuring it’s hot and ready to go when you finish preparing the apple crisp.
  2. In a large mixing bowl, toss together the chopped apples (both Honeycrisp and Granny Smith) with flour, brown sugar, granulated sugar, vanilla bean paste, lemon juice, cinnamon, salt, and nutmeg. Stir everything together until the apples are well coated, then let the mixture sit for about 10 minutes. This will allow the apples to release some of their juices, which will help create a flavorful filling.
  3. Melt butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the apple mixture and cook it for about 5 to 10 minutes, stirring frequently. The apples should begin to soften, and the juices will start to thicken into a syrup-like consistency. After that, stir in the reserved two cups of apples, which will add some extra texture to the filling.
  4. While the apple mixture is cooking, prepare the topping. In a small bowl, mix together the flour, brown sugar, granulated sugar, pecans, oats, vanilla bean paste, salt, and cinnamon. Use your fingertips to work in the cold, cubed butter until the mixture forms small clumps. Squeeze the mixture into small and large chunks and refrigerate until you’re ready to use it.
  5. Pour the apple mixture into the skillet and sprinkle the Pecan Crisp Topping evenly over the top. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the apple filling is bubbling. Allow the crisp to rest for 15 minutes before serving.
  6. Before serving, drizzle the warm apple crisp with a generous amount of cane syrup. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

While apple crisp is undoubtedly the star of the show, you can serve it with a variety of side dishes to create a well-rounded meal. Consider pairing it with a simple green salad dressed with vinaigrette to balance out the sweetness of the dessert. If you’re serving it as part of a brunch spread, cinnamon rolls or buttermilk biscuits would be a great accompaniment. For a heartier meal, you could offer roasted chicken or pork as the main dish, with the apple crisp acting as a sweet finish.

This apple crisp with cane syrup is a delicious way to celebrate the flavors of fall. The combination of tart apples, warm spices, and a crunchy topping makes it the perfect comfort food for cooler weather. The addition of cane syrup elevates this classic dessert, giving it a Southern twist that will leave your taste buds wanting more. Whether served alone or paired with a scoop of ice cream, this apple crisp is sure to become a staple in your autumn recipe rotation.

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Sweet and Savory Brussels Sprouts with Andouille

When it comes to cooking Brussels sprouts and sweet potatoes, many of us default to roasting them in the oven. However, during those lingering warm months, the last thing you want is to heat up the kitchen. That’s where the air fryer steps in as a game-changer. Not only does it produce perfectly crispy vegetables, but it does so with minimal effort and without turning your home into an oven. This recipe for Crispy Brussels Sprouts with Andouille and Sweet Potatoes from Louisiana Cookin. takes advantage of this handy kitchen tool, resulting in a dish that is packed with texture and flavor.

This low-maintenance meal is fantastic on its own, but if you’re looking to create a heartier plate, serving it over rice makes it even more satisfying. It’s a well-balanced combination of smokiness from the andouille sausage, the sweet and soft contrast of sweet potatoes, and the slightly bitter yet caramelized Brussels sprouts—all tied together with the crunch of toasted pecans and a sweet-tangy glaze made from cane syrup and apple cider vinegar.

Ingredients:

Directions:

  1. Before starting, check your air fryer manual. If it suggests preheating, set the air fryer to 400°F and allow it to warm up. Preheating ensures your ingredients start cooking at the ideal temperature right away, leading to that coveted golden-brown crispiness.
  2. In a large bowl, toss together the Brussels sprouts, sweet potatoes, and sliced andouille sausage. Drizzle the olive oil over the top and sprinkle in the kosher salt. Mix everything together until all the ingredients are well-coated. This combination of veggies and sausage creates a beautiful marriage of smoky, sweet, and savory flavors that will intensify as it cooks.
  3. Arrange the Brussels sprouts, sweet potato, and andouille mixture in an even layer in your air fryer basket. Depending on the size of your air fryer, you might need to cook in batches to avoid overcrowding, which can prevent the ingredients from crisping properly. Set the temperature to 400°F and cook for about 20 minutes. Halfway through the cooking process, shake the basket to ensure even cooking. Continue cooking for another 15-20 minutes, or until the ingredients are golden brown and crispy.
  4. While your veggies and sausage are crisping up, it’s time to whip up the delicious glaze that ties everything together. In a separate large bowl, whisk together the cane syrup, apple cider vinegar, Creole seasoning, and crushed red pepper. This glaze provides a perfect balance of sweetness and acidity, which elevates the entire dish. Once your Brussels sprouts, sweet potatoes, and andouille sausage are finished cooking, transfer them to the bowl with the glaze.
  5. Finally, it’s time to add the finishing touches. Sprinkle the toasted pecans and sliced green onions over the top of the Brussels sprouts mixture. The pecans add a wonderful crunch that complements the softness of the sweet potatoes, while the green onions provide a fresh pop of flavor. If you enjoy a bit more heat, garnish with extra crushed red pepper for a spicy kick.

This recipe for Crispy Brussels Sprouts with Andouille and Sweet Potatoes is a perfect blend of flavors and textures. It’s easy to make, requires minimal cleanup thanks to the air fryer, and offers a satisfying, nutritious meal. Whether you’re looking for a quick weeknight dinner or a unique side dish to bring to a gathering, this recipe delivers. Plus, by serving it with rice or one of the suggested side dishes, you can easily customize it to suit your preferences and make it even more filling.

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Hearty Beef and Vegetable Soup Bourguignon with a Twist

Looking to elevate your classic beef vegetable soup? Look no further! In this recipe from Food52, we take the traditional beef soup to new heights by adding a touch of fire-roasted tomatoes, Worcestershire sauce, and a generous helping of potatoes and chard. The result is a rich and flavorful Beef Vegetable Soup Bourguignon that is sure to impress your family and friends. So let’s get cooking!

Ingredients:

  • 1 ½ pounds beef chuck, cut into 1-inch chunks and patted dry with paper towels
  • 1 (32-ounce) can diced fire roasted tomatoes with juice
  • 3 cups (or one 10-ounce bag) chopped chard
  • 1 ½ pounds red-skinned potatoes, cut into 1-inch chunks
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 2 large yellow onions, finely chopped
  • 2 large cloves garlic, finely chopped
  • ½ cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 quart beef broth
  • 2 tablespoons olive oil
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • Dash of Tabasco sauce, for serving
  • ½ cup grated Parmesan cheese, for serving

Directions:

  1. Begin by browning the beef in batches to achieve a flavorful base. Heat the olive oil in a stock pot over medium-high heat. Avoid crowding the beef; cook in batches until all sides are browned. Once done, season the beef lightly with salt and set it aside on a plate. Reserve 2 tablespoons of fat in the pot and drain the rest.
  2. Now, let’s build the soup base. Add the chopped carrots, celery, and onions to the pot, sautéing them until they become soft and fragrant. This should take about 5 to 10 minutes. Stir in the finely chopped garlic and sauté for an additional minute.
  3. Pour in the red wine, and as it simmers, scrape up any browned bits left behind from cooking the meat. Allow the wine to reduce for about a minute. Next, add the Worcestershire sauce, diced fire-roasted tomatoes with their juices, and the beef broth to the pot. Gently add the browned beef (and any accumulated juices), potatoes, thyme, and bay leaves. Stir everything together to combine the flavors.
  4. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer over low heat for approximately 1 ½ hours until the beef becomes fork-tender. After the beef is tender, add the chopped chardand let it simmer for an additional 20 minutes. Season the soup to taste with salt and freshly ground black pepper.
  5. To Serve: Remove the bay leaves and thyme sprigs from the soup. Ladle the Beef Vegetable Soup Bourguignoninto bowls and top each serving with a generous sprinkling of grated Parmesan cheese. For those who enjoy a bit of heat, serve Tabasco sauce on the side so that each person can add it according to their preference.

Side Dish Suggestions:

This Beef Vegetable Soup Bourguignon pairs wonderfully with a crusty baguette or warm, buttered rolls. The rich flavors of the soup will also complement a side salad of mixed greens with a tangy vinaigrette dressing.

With a blend of fire-roasted tomatoes, Worcestershire sauce, and hearty vegetables, this Beef Vegetable Soup Bourguignon offers a delightful twist on the classic. It’s a warm and comforting dish perfect for any season. The tender beef, robust broth, and savory vegetables will have your taste buds singing with joy. Don’t forget the grated Parmesan cheese for that extra touch of decadence! So gather your ingredients and prepare to savor the deliciousness of this Beef Vegetable Soup Bourguignon.

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