Lacking inspiration for your fall menu this year? These recipes will help you spice up your autumn cuisine. Fall is upon us and one of the best parts of the season is the
food, so it’s best to get started now.
Warm and spicy autumn punch
With a combination of oranges, apples, pineapples and a couple spices, this drink is a unique take on classic apple cider and fruit punch. The aroma of this punch screams fall
and is the perfect beverage to curl up with on a chilly night.
Ingredients
• 2 oranges
• 8 whole cloves
• 6 cups apple juice
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1/4 cup honey
• 3 tablespoons lemon juice
• 2 1/4 cups pineapple juice
Ingredient list from allrecipes.com.
Directions
• Preheat the oven to 350 degrees Fahrenheit
• Poke holes in the whole oranges and insert the cloves
• Bake for 30 minutes
• Mix the apple juice and cinnamon stick in a saucepan
• Bring the heat to medium as the mixture is brought to a boil and simmer for five minutes
• Remove the pan from the heat and mix in the honey, nutmeg and lemon and pineapple juices
• Serve hot with the cloved oranges
Restaurant-style buffalo chicken wings
These buffalo chicken wings have the perfect spicy and savory blend to add a little heat to the cooler autumn air.
Ingredients
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• Oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
Ingredient list from allrecipes.com.
Directions
• Mix the salt, cayenne pepper, paprika and flour into a bowl
• Place the wings into a bowl and sprinkle them with the flour mixture until they are all coated evenly
• Cover the bowl and refrigerate for 60-90 minutes
• Pour oil into a deep fryer until it is about an inch deep
• Heat the oil to 375 degrees Fahrenheit
• Combine the butter, pepper, hot sauce and garlic powder in a saucepan and place over low heat
• Stir the mixture together until well-mixed and the butter is melted
• Remove from the heat and put aside
• Take the wings out of the fridge and fry them in the oil for 10-15 minutes or until the wings begin turning brown
• Remove the wings from the heat and mix them with the hot sauce mixture
• Serve
Classic meatloaf
Meatloaf has to be one of the top comfort foods and makes a great addition to this fall recipe list. Made with fresh vegetables and meat, this savory dish will give you a warm, homey feeling inside.
Ingredients
-Meatloaf
• 1 carrot, coarsely chopped
• 1 rib celery, coarsely chopped
• 1/2 onion, coarsely chopped
• 1/2 red bell pepper, coarsely chopped
• 4 white mushrooms, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 1/2 pounds ground chuck
• 1 tablespoon Worcestershire sauce
• 1 egg, beaten
• 1 teaspoon dried Italian herbs
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup plain bread crumbs
• 1 teaspoon olive oil
-Glaze
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 tablespoons Dijon mustard
• Hot pepper sauce to taste
Ingredient list from allrecipes.com
Directions
-Meatloaf
• Preheat the oven to 325 degrees Fahrenheit
• Mince the carrot, celery, onion, red bell pepper, mushrooms and garlic
• Mix the minced vegetables, ground chuck, Worcestershire sauce, Italian herbs, salt, black pepper and cayenne pepper together in a large bowl
• Pour in bread crumbs and use your fingertips to lightly mix them in until combined
• Pour olive oil into the bottom of a baking dish
• Form the mixture into a ball and place it in the dish
• Form the ball into a loaf shape with a height of about 4 inches and a width of about 6 inches
• Bake for 15 minutes
-Glaze
• Mix the brown sugar, Dijon mustard, ketchup and hot sauce in a bowl until the brown sugar dissolves
• Take the meatloaf out of the oven and glaze it with the brown sugar mixture
• Place the meatloaf back in the oven and bake until there is no longer pink in the loaf, 30-40 minutes
Sweet potato cupcakes with toasted marshmallow frosting
Sweet potatoes are a classic treat during the fall, so why not make them into a delicious cupcake? Made with fresh, sweet potatoes, brown sugar and cinnamon and topped with toasted marshmallows, these cupcakes are an autumn hit.
Ingredients
-Sweet potato cupcakes
• 1/2 cup butter, room temperature
• 1 1/2 cups brown sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup cooked, mashed sweet potatoes
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup milk, room temperature
-Marshmallow frosting
• 1/3 cup white sugar
• 1/4 teaspoon cream of tartar
• 1 pinch salt
• 2 egg whites
• 3 tablespoons cold water
• 1 teaspoon vanilla extract
• 1/2 cup marshmallow crème
Ingredient list from allrecipes.com
Directions
-Sweet potato cupcakes
• Preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin tin with cupcake liners
• Use an electric mixer to beat the butter and brown sugar together in a bowl until they are light and fluffy
• Add room temperature eggs one at a time so that each egg can be evenly mixed in before adding another
• Blend in the sweet potatoes and vanilla extract
• In a separate bowl, whisk the baking soda and powder, flour, 1/2 teaspoon salt, cinnamon, ginger, nutmeg and cloves together
• Add half of the flour mixture to the sweet potatoes mixture and stir until slightly combined
• Add the milk to the remaining flour mixture and stir
• Scoop the batter into the cupcake tin and bake in the oven, about 18-20 minutes, until the tops spring back up when touched and a toothpick comes out clean when inserted in the center
• Cool the cupcakes on a rack
-Marshmallow frosting
• In a heatproof mixing bowl, combine the white sugar, cream of tartar, egg whites, pinch of salt and cold water
• Place the bowl over a pan of simmering water and beat with an electric mixture until stiff peaks are formed and the mixture is hot to the touch, about 5-7 minutes
• Remove the bowl from the heat and continuing beating the mixture for another minute
• Add a teaspoon of vanilla extract and marshmallow crème to the mixture and beat until combined
• Fill a pastry bag with a large, plain tip with the frosting and pipe small marshmallow-like dots on the cupcakes – you can also use a knife and frost the cupcakes generously with swirls and loops
• Place the oven rack 6 inches away from the heat source and preheat the broiler
• Place 3-4 cupcakes on a baking sheet and put them under the broiler
• Toast for 90 seconds until the frosting is lightly browned, and rearrange and check the sheet every 20 seconds
• Repeat this process until all the cupcakes are finished
