Meaty Main Course: Pork Chops with Apple, Onion & Sage

Getting creative with dinner can be a challenging and worthwhile puzzle. What haven't I tried before? What will everyone else like? Will it cost a fortune? Will it take forever to make? These are all the important questions that can really make or break a new recipe, especially if you have dietary restrictions that must be incorporated into the menu.

Delivering something that fits every criteria and is still delicious is quite an accomplishment! But we're not afraid to brag about this new and surprising winner, courtesy of McCormic Recipe Inspirations. It's a tangy, meaty main course that masters that perfect balance of sweet and savory. All in all this recipe takes roughly forty five minutes from the first chop to loading up the plates, and the end results are high-quality and nutritious at only 371 calories per serving. Check out the recipe below...

Apple, Onion, and Sage Pork Chops

(makes 6 servings)

Ingredients:

•     1 1/2 teaspoons sage
•     1 teaspoon minced garlic
•     1 teaspoon thyme leaves
•     1/2 teaspoon ground allspice
•     1/2 teaspoon paprika
•     1 tablespoon flour
•     1 teaspoon salt
•     4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
•     2 tablespoons olive oil 1 medium onion, thinly sliced
•     2 red apples, thinly sliced
•     1/2 cup apple juice or orange juice
•     1 tablespoon brown sugar

Directions:

1. Mix flour, all of the spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.
2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Creative Seasonal Dish: Turkey and Pumpkin Chili

Whether you've got Thanksgiving leftovers or you're just hankering for the flavors of the season, this creative chili recipe is just what the doctor ordered. A perfect blend of turkey and pumpkin along with a few other traditional chili ingredients (black beans, diced tomatoes, onion & pepper), it's the perfect way to spice up an ordinary dish. 

Best of all, you can indulge in this protein-rich chili without overstuffing on calories. Keep reading for this amazing recipe...

Turkey and Pumpkin Chili Recipe

(makes 10 servings)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium bell pepper, chopped (red or yellow would be ideal)
• 3 garlic cloves, minced
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14.5 ounces) diced tomatoes (do not drain)
• 3 cups chicken broth
• 2 1/2 cups cubed cooked turkey
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• Cubed avocado and thinly sliced green onions, optional for garnish 

Directions

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and peppers to the skillet, cooking and stirring them until soft. Add the garlic and cook for one more minute.
2. Transfer to a five-quart slow cooker and stir in the remaining ingredients. Cook, covered, on low for four to five hours. If you’d like, top your bowl of chili with freshly cubed avocado and sliced green onions. 
3. Enjoy!

Starter Recipe: Basil Tomato Soup and Turkey Meatballs

Keeping true to our name, we'd like to share one of our favorite tomato-based dishes: a tomato soup with, yes, turkey meatballs!  This strange-sounding, yet surprisingly savory dish relies on allowing the turkey to cook right in the soup.  And when you add a bit of basil pesto and some red pepper flakes in the meatballs, the result is just the right mix of sweetness from the tomato with the heat from the pepper.  Scroll on down for the details!

Basil Tomato Soup with Turkey Meatballs

(makes 4 servings)

Ingredients

• 8 oz. ground turkey
• 3 tablespoons basil pesto
• 3 tablespoons whole wheat bread crumbs
• Kosher salt to taste
• Black pepper to taste
• 1 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 small carrots, peeled and chopped
• 1 small stalk celery, chopped
• 3 garlic cloves, minced
• 2-1/2 cups chicken broth
• 1-28 oz. can diced tomatoes in juice
• 1 cup orzo pasta
• Fresh grated Parmesan cheese, for serving

Directions

1. In a small bowl, combine the ground turkey with the pesto, bread crumbs, 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1 teaspoon red pepper flakes. Mix until evenly blended.
2. In a large saucepan, heat the olive oil over medium-high heat. Add the onion, carrots, and celery, then cover and reduce heat to medium-low.
3. Cook for 5 to 6 minutes, occasionally stirring vegetables.
4. Stir in the minced garlic and cook for about another minute.
5. Add the broth and diced tomatoes (with the juices from the can) and bring to a simmer.
6. Cover the pan again, and let it cook for about 15 minutes.
7. While that is cooking, roll the turkey into uniform meatballs (you should end up with about 13 1" meatballs).
8. Once the broth/tomato mixture is done simmering, add to a food processor or a blender (with a blender you may need to do this in two batches). Pulse for about 3 1-second pulses, then let blend for a full minute, or until the soup is as smooth as desired.
9. Return the pureed soup to the saucepan, and add the pasta and meatballs. Cook on medium for about 15 minutes, or until the pasta is tender and the meatballs are fully cooked.
10. To serve, top with grated or sliced parmesan.
11. Enjoy!

Starter Recipe: Butternut Squash Soup

Serving up some butternut squash soup is a great way to enjoy a bit of autumn flavor. And we LOVE the fact that this recipe adds a Granny Smith apple into the mix for a refreshing contrast in taste.

Another reason this is our go-to recipe: you won't have to waste time peeling and chopping up the squash, with its tough skin and cumbersome shape. Instead, you slice it in half and roast it in the oven. So much simpler!

The finished product is smooth, satisfying and packed with flavor...

Roasted Butternut Squash Soup

(makes 6-8 servings)

Ingredients

• 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
• 2 tablespoons unsalted butter (1/4 stick)
• 1 medium Granny Smith apple (about 8 ounces)
• 1/2 medium yellow onion
• 8 fresh sage leaves
• 2 1/2 cups low-sodium vegetable or chicken broth
• 2 1/2 cups water
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/3 cup heavy cream
• 1/2 cup toasted pumpkin seeds, for garnish (optional)

Directions:

1. Heat the oven to 425°F and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
5. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
6. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

Breakfast Recipe: Apple Walnut Gorgonzola Turnovers

Fresh-out-of-the-oven turnovers are a great way to start the day. The apple turnover is a classic, but in this recipe we've spruced up with gorgonzola. There's something about that flavor combination that we can't resist, especially served in a bundle of flaky puff pastry.

Ready to make your own? Just gather up some apples, walnuts, thyme, honey and gorgonzola and follow these simple instructions. 

P.S. We've found that the filling for this turnover is so tasty, you'll want to experiment with other uses for it. Try it wrapped up in a tortilla, as a pizza topping or thrown together to make a gorgonzola Waldorf salad. 

Apple Walnut Gorgonzola Turnovers

(Makes 24 turnovers)

Ingredients

• 1 1/2 cups peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Granny Smith, or Golden Delicious)
• 1/2 cup chopped walnuts
• 1/3 cup crumbled gorgonzola cheese
• 2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
• 2 Tbsp honey
• 2 7-ounce prepared puff pastry sheets (total 14 ounces)
• 1 egg, beaten

Directions

1. Microwave chopped apples on high heat for 5 minutes until cooked through. Remove from heat and let cool. Drain excess moisture.

2. Once cooled, chop further so that the pieces are about 1/2-inch square. 

3. Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.

4. Preheat oven to 400°F. Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches. Cut into 12 3x3-inch squares.

5. Paint 1/2-inch of border around each square with beaten egg. Place a heaping teaspoon of the apple walnut mixture in the center of the squares. Fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling. Use the tines of a fork to crimp the edges.

6. Place triangles on a parchment paper lined baking sheet, with space between them. Chill for 5 minutes in the refrigerator before baking.

7. Whisk half a teaspoon of water into the remaining beaten egg. Use a pastry brush to paint on the tops of the pastry triangles for a nice glaze.

8. Place turnovers in the oven and cook for 15-20 minutes until nicely puffed up and lightly browned. Allow to cool for at least 20 minutes before serving.

9. Serve either warm or at room temperature. Sprinkle with extra sugar if desired. Enjoy! 

Note: If using prepared frozen puff pastry sheets, they should be defrosted in the refrigerator at least three hours before preparation.

Seasonal Recipe: Apple Potato Pancakes

Autumn apple picking yields plenty of harvest for apple potato pancakes – warm, crispy treats that are perfect for fall!

Potato pancakes are prepared tons of different ways throughout Europe and the Middle East, with German and Polish cuisine most notably pairing them with applesauce or something sweet. They traditionally contain a mix of shredded potatoes, onions, egg, and flour, but this twist on the original is perfect for the season.

Serve these delights with homemade applesauce for breakfast or as a side dish with dinner (hint: pork chops). One more tip: fry them in batches to avoid crowding the pan, and keep the cooked pancakes warm in a 200-degree oven in the meantime.  Scroll down below for the full recipe...

Apple Potato Pancakes

(makes 12 servings)

Ingredients:

• 2 large russet potatoes
• 2 medium Empire, Fuji, or handpicked apples that are sweet and firm
• 1 large egg, beaten
• 3 tablespoons flour
• 2 teaspoons sugar
• 1/2 teaspoon salt, plus more, to taste
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil

Directions:

1. Line a baking sheet with brown paper and set aside. The brown paper helps absorb excess oil post-frying while keeping them crispy until you're ready to serve them.

2. Peel and grate the potatoes into a large bowl. Then, peel and grate the apples into the same bowl. After you've finished grating, squeeze as much water and juice out of the potatoes and apples as you can, until you're left with a mixture that's relatively dry.

3. Add the beaten egg, flour, sugar, salt, and pepper to the bowl. Stir gently to combine all of the ingredients, making sure that the flour has been completely incorporated.

4. With your hands, form pancakes about two inches in diameter and 1/2-inch thick. Place the formed pancakes in a single layer on a plate.

5. In a large skillet, heat vegetable oil over medium heat until it begins to shimmer. Gently place the pancakes in the skillet, giving them plenty of room to brown.

6. Cook the pancakes until they achieve a golden brown color, about two minutes on each side.

7. Move the pancakes to the baking sheet and sprinkle each pancake with a bit of salt. Put the pancakes in the oven to stay warm while you continue cooking the remaining pancakes.

8. Serve hot or warm, with your choice of condiment. The most popular choices are typically applesauce or sour cream, but a nice jam or even corned beef hash would be just as delicious! 

Seasonal Recipe: Whole Pumpkin Soup

As any good cook knows, pumpkins are great for more than jack-o-lanterns.

These festive gourds make delicious treats, and bonus: they transform into soup bowls. That's the inspiration for this wonderful whole pumpkin soup recipe. It's a unique way to set the table and serve a meal. To use even more of the pumpkin than the base recipe requires, toast the seeds after and use them to top the soup. Chunks of bread make for another good topping for a different texture. Keep reading below for this wonderful recipe...

Whole Pumpkin Soup

(makes 8 servings)

Ingredients

• 2 whole pie pumpkins (Use two more for serving in if desired)
• 1 quart vegetable stock
• 1/2 cup heavy cream
• 1/3 cup maple syrup
• 1 clove garlic, minced
• 5 whole black peppercorns
• a dash of nutmeg
• salt to taste

Directions

1. Preheat oven to 350F
2. Cut the tops off the two pumpkins, then cut them into halves.
3. Use a spoon to remove the seeds and the pulp of the pumpkins, then cut into quarters and place on a baking sheet
4. Bake for 45 minutes or until the pumpkin is tender
5. Peel away the skin from the pumpkin flesh, then put the flesh into a pot.
6. Pour in the vegetable stock and maple syrup. Cook until simmering.
7. Mash the big chunks, then transfer the mixture to a blender or food processor. Puree until smooth. Add cream, garlic, peppercorn, salt and nutmeg. Blend again.
8. Serve in a bowl or hollowed out pumpkin. Top with additional heavy cream, bread chunks, or toasted pumpkin seeds as desired.
9. Enjoy!

Italian Recipe: Perfect Pumpkin Ravioli

There are so many great ways to cook pumpkin, from baking it in a pie, to toasting up some seeds, or to turning it into a soup or puree. One of our favorite meals involves loading ravioli with fresh pumpkin. 

The stuffed pasta, ravioli, has its roots all the way back to 14th century Venice. It was originally stuffed with a mixture of herbs, egg, and cheese, and that basic recipe has stuck around to modern days. But somewhere along the way, pumpkin became a popular filling in northern Italy, particularly in and around the region of Emilia-Romagna in the north. They're still eaten year-round, made fresh in bakeries, and celebrated as a key component of local culinary history.

Now you can make these legendary ravioli right at home. This recipe offers up a spectacular combo of sweet and savory, mixing together pumpkin puree with shallots, herbs, and some heavy cream. 

Perfect Pumpkin Ravioli

(makes 6 servings)

Ingredients

PASTA

• 3 cups all-purpose flour
• 5 large eggs
• 1 tablespoon olive oil

FILLING

• 1 small pie pumpkin (about 2 1/2lbs) peeled, hollowed, and cut into 1-inch cubes
• 5 teaspoons chopped shallot
• 1/3 cup unsalted butter
• 2 teaspoons minced fresh sage
• 3/4 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup heavy cream
• 1 small bay leaf
• 1 egg beaten

SAUCE

• 1 cup heavy whipping cream
• 3 tablespoons butter
• 2 teaspoons minced fresh sage

Directions

1. Place the flour in a large bowl, then make a well in the center.
2. Beat together 5 eggs and oil, then pour into the well in the flour. Stir together, forming a ball.
3. Place the dough on a floured surface, then knead until smooth and elastic, adding flour if necessary to keep the dough from sticking.
4. Cover, and let rest for 30 minutes.
5. In a large skillet, saute pumpkin and shallot in butter until tender.
6. Transfer to a food processor, then add sage, thyme, salt, and pepper. Cover and process until blended.
7. Return the mixture to the pan, stir in the cream and bay leaf. Bring to a boil, stirring constantly.
8. Reduce heat, and summer uncovered for 15-20 minutes or until thickened. Discard the bay leaf.
9. Divide the pasta dough into fourths. Roll one portion to 1/16" thickness. Quickly place rounded spoonfulls of filling 1" apart over half of the sheet of pasta.
10. Brush around the filling with the beaten egg. Fold the sheet of pasta in half, and press down to seal. Cut into squares wit ha pastry wheel.
11. Repeat with remaining dough and filling.
12. Bring a pot of salted water to a boil. Add ravioli, and simmer for 1-2 minutes, or until ravioli floats. Drain.
13. In a small saucepan, bring the heavy cream to a boil. Let cook uncovered until reduced by half. Stir in butter and sage. Serve over Ravioli. Optionally, also add grated Parmesan cheese.
14. Enjoy!

Seasonal Recipe: Pumpkin Pie from Scratch

One dessert that just screams "Autumn" is the classic pumpkin pie. This velvety pie loaded with our favorite spices and pairs well with so many of our favorite seasonal dishes. Thanks to canning, a delicious, warm pumpkin pie is never far away, however there's just something missing when we get pureed pumpkin from a can. Not only is it more satisfying to roast your own pumpkin, but it's more delicious in the end as well.

For today's recipe, we're leaving those cans in the store and using fresh pumpkin to fill our pies. All you have to do is roast the pumpkins similar to what is called for in our Whole Pumpkin Soup. Take a sugar pumpkin, cut off the stem, then cut in half and scoop out the goopy bits and seeds.  Cut into quarters, roast for 45 minutes at 350F, then peel away the skin. Scroll below for our full recipe...

Pumpkin Pie from Scratch

Ingredients

FILLING

• 2 cups pumpkin pul puree (instructions above)
• 1 1/2 cup heavy cream
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus 1 egg yolk.
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon lemon zest

CRUST

• 1 1/2 cups flour (reserve extra for dusting work surface)
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground cloves
• 8 tablespoon cold, unsalted butter cut into small pieces
• 4 to 5 tablespoons ice water

Directions

1. Preheat oven to 425F
2. Start wit hthe crust. Whisk together flour, sugar, cinnamon, nutmeg, salt, and cloves in a medium bowl.
3. Add butter, and mix in until it's combined into about pea-sized pieces.
4. Add 4 tablespoons ice water to the mix and combine just until the dough combes together.
5. Shape the dough into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes.
6. Meanwhile, work on the filling. Mix sugars, salt, spices, and lemon zest into a large bowl.
7. Beat the eggs and add to the mix.
8. Stir in the pumpkin puree.
9. Stir in the cream.
10. Whisk together until incorporated.
11. Lightly flour a work surface and roll the dough into a round about 12" in diameter and 1/4" thick.
12. Roll the dough out into a  9" pie plate and fold the excess at the edges under itself. Crimp the edges to seal.
13. Pour the filling into the pie shell and make sure it's even.
14. Bake for 15 minutes, then reduce the temperature to 350F. Bake for another 40-50 minutes, or until a knife inserted into the center comes out clean.
15. Cool on a wire rack for two hours.
16. Serve with whipped cream.
17. Enjoy!

Seasonal Recipe: Maple Apple Crisp

Autumn means apple season, and that means it's time for apple crisp! If you'd like a different take on a good, old-fashioned crisp recipe, try adding adding real maple syrup.

Maple Apple Crisp has an extra layer of sweetness thanks to the natural goodness of pure maple syrup, and the apple + maple combo is pure decadence. This is your perfect autumn dessert or breakfast treat! Read on for the recipe...

Maple Apple Crisp

(makes 8 servings)

Ingredients:

• 5 apples ( we recommend Granny Smith, Fuji, Winesap, Honeycrisp, Crispin or Pink Lady)  - peeled, cored, and sliced 
• 3/4 cup pure maple syrup (Grade B or Grade A medium or dark amber)
• 1/2 cup all-purpose flour 
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1 pinch salt
• 1/2 cup butter, softened

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place apples in an 8x8 inch baking dish. Toss apples with maple syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
3. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

Creative Pizza Recipe: Roasted Butternut Squash

Butternut squash? Check. Sweet potatoes? Check. This pizza takes the classic dinnertime pie and spins it into a hearty meal filled with seasonal flavors.

The great thing about this recipe is that it’s very adjustable to dietary needs – you pick the crust you want to use, which means gluten-free eaters can find a foundation that’s perfect for them. Tomato allergies are also pretty common, and this pizza swaps out traditional sauce for a sweet butternut squash puree. It’s also vegetarian!

The sweet potato topping is sprinkled with cayenne, and you can adjust the spice level accordingly. Because there’s room for variation, it’s easy to make this recipe just to your liking.

The original instructions call for pre-made dough, but either homemade or store-bought dough works just fine -- so long as it’s pre-baked a little bit before the sauce and toppings are added. Click here for a simple pizza dough recipe from Bobby Flay, buy pre-made dough or crust, or stick with your own go-to recipe!

Roasted Butternut Squash Pizza

(makes 16 servings)

Ingredients

• 1 medium butternut squash (peeled, seeded, and diced into small cubes) 
• 1 teaspoon ground cinnamon
• 1 teaspoon sugar
• 1 large sweet potato, diced into small cubes 
• 1 teaspoon ground cumin
• 1 small pinch cayenne pepper 
• 1/3 cup milk
• 1/2 bunch of kale, finely chopped
• 2 13.8-ounce tubes of Pillsbury pizza crust (or similar amount of other dough/crust)
• 1 cup shredded Manchego cheese (substitutes include mozzarella or Gruyère)
• (Recipe makes about two pizzas; picture above only shows half a pizza) 

Directions

1. Preheat oven to 400 degrees F.
   
2. Arrange the diced butternut squash on a large baking sheet. Drizzle with a little olive oil and sprinkle with cinnamon and sugar.
   
3. Arrange the sweet potatoes on a different baking sheet. Drizzle with a little bit of oil and sprinkle with cumin, cayenne, and a little bit of salt. Bake both sheets for 30 minutes, or until squash and sweet potatoes are soft and roasted.
   
4. Transfer the butternut squash to a food processor; add the milk and process until smooth.
   
5. Roll the pizza dough out onto a greased cookie sheet. Cut into eight equal squares (or desired serving size/slice shape) and parbake (pre-bake) the dough for eight minutes.
   
6. Evenly spread the butternut squash puree over each pizza square. Top with sweet potatoes, kale, and the shredded Manchego cheese (or substitute).
   
7. Bake another six to eight minutes, or until the cheese is melted and bubbly. Serve hot and fresh out of the oven. 
   
8. Enjoy!

Seasonal Recipe: Apple Cider Doughnuts

The perfect treat to celebrate autumn (or taste its flavors): apple cider doughnuts. Perhaps you've picked these up at a local apple orchard along with good, old-fashioned cider and apple butter. But have you ever tried your hand at making them from scratch? 

It might seem a little involved with chilling, cutting, and deep-frying, but we promise it's not all that hard! That sweet, gritty cinnamon-sugar coating and moist apple cider center are so worth the effort. Keep reading below for our recipe...

Apple Cider Doughnuts

Ingredients

(makes about 18 doughnuts)

Doughnuts:

• 2 1/2 cups apple cider
• 2 red apples
• 3 1/2 cups flour (keep some additional to the side for a work surface)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 4 tablespoons room temperature butter
• 1 cup sugar
• 2 large eggs
• 1/2 cup buttermilk
• Oil for cooking (Coconut, canola, and vegetable oils all work as well as shortening)

Glaze/Toppings:

• 1 cup confectioner's sugar
• 1 cup apple cider
• 1 cup sugar
• 2 teaspoons cinnamon

Directions

1. Core and coarsely chop the apples (but don't peel them) and combine with 1 1/2 cups apple cider in a medium saucepan. Cover and cook for about 8 minutes or until softened.
2. Uncover then continue cooking until the apples are tender and the cider is almost completely reduced (about 5 minutes).
3. Puree with an immersion blender or a food processor until smooth. You should have about 1 cup of the sauce in the end (boil down and reduce further if you have too much). Let cool slightly.
4. Meanwhile, in a bowl combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
5. Using an electric mixer, beat the butter, vanilla extract, and sugar until smooth. Add eggs one at a time and beat until completely incorporated.
6. Use a spatula to scrape down the sides of the bowl to make sure the mixture is even.
7. Slowly mix in the reduced apple cider and the buttermilk until it's just combined. Slowly add the flour mixture until the dough comes together. Be careful of over mixing.
8. Line two baking sheets with parchment paper and sprinkle with flour.
9. Turn the dough onto one of the sheets and sprinkle the top with four.
10. Flatten the dough with your hands until it's about 1/2" thick. Use flour if the dough is still wet.
11. Cover with plastic wrap then transfer the dough to the freezer until it is slightly hardened (about 20 minutes) or refrigerate overnight.
12. While waiting, make the glaze or get your topping ready: reduce 1 cup apple cider in a small saucepan until you only have about 1/4 cup left. Whisk in the confectioner's sugar until smooth and glossy. Set aside.
13. For a lighter topping, in a separate, shallow bowl combine 1 cup granulated sugar and 2 teaspoons cinnamon. Set aside.
14. Pull the dough out of the freezer or refrigerator. Using a 3" or 3 1/2" donut cutter (or a 3 1/2" round cutter and a 1" cutter for the center hole) cut out the donut shapes. place the cut donuts and holes onto the second baking sheet. Combine remaining dough and scraps, refrigerate briefly, then repeat cutting until there is no dough left.
15. Refrigerate doughnuts again for 20-30 minutes.
16. Add at least 3" of oil to a deep or medium-deep pan. Use a candy thermometer to measure the temperature and heat the oil until it's at 350F.
17. Add a few doughnuts at a time to the oil while not crowding the pan. Fry until golden brown (about 60 seconds) then turn until the other side is golden (about 30 to 60 seconds). Drain on paper towels.
18. Dip the top of the warm donuts into the glaze or the cinnamon and sugar mixture (or if you're feeling particularly adventurous, both).
19. Serve warm.
20. Enjoy!

Dessert Recipe: Apple and Pear Pie Filling

We just love apple pie. It tastes good cold or warm, with ice cream, cheddar cheese (no, really!), or unadorned. You can have it with a pie shell top or a crumble top, or even no top. It's so versatile and delicious that it's one of our absolute favorite deserts. If you like apples, cinnamon, sugar, and pie crust, what's not to love about apple pie?

On that note, what's not to love about apple pie plus one guest? There are a few fruits that taste good when cooked with apples – pears come to mind. The consistency of raw pear is quite similar to raw apple, and the flavors are very compatible. Both fruits cook in the same way and make wonderful deserts, so why not put them both in the same pie?

We did, and it turned out fantastic. The lemon zest gives the pie a citrus aftertaste, while the apples and pears blend nicely into a somewhat tart and mostly sweet arrangement. Bring one of these to any get together during the fall and prepare to receive a lot of compliments! Scroll below to find the recipe...

Apple and Pear Pie Filling

Ingredients

• 1/2 lemon
• 5 baking apples (such as Golden Delicious, Cortland, or Mutsu)
• 3 baking pears (such as Bosc or firm Bartletts)
• 2/3 cup sugar, plus more for sprinkling on the pie
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine salt
• Generous pinch freshly grated nutmeg
• 1/4 cup unsalted butter (1/2 stick)
• 1/4 cup all-purpose flour
• 1/2 teaspoon pure vanilla extract
• 1 large egg, beaten

Directions

1. Finely grate the lemon zest and set aside.
2. Peel, core and then slice both the apple and pear into 1/2-inch slices.
3. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
4. Melt the butter in a large skillet over medium-high heat.
5. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes.
6. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate, about 10 minutes.
7. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices into a light syrup.
8. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.)
9. Cool completely. Place the filling in your pie shell and refrigerate for 20 minutes.
10. Meanwhile, place a rack in the lower third of the oven and heat to 425F.
11. Brush pie with egg and place cut dough designs on top if desired.
12. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough.
13. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375F.
14. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more.
15. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges. Cool on a rack.
16. Serve pie warm or at room temperature with whipped or ice cream.
17. To save, keep pie covered at room temperature for a day, or refrigerate for up to four.

Condiments From-Scratch: Homemade Apple Butter

Among the fond memories of visiting apple orchards in autumn are of course all the great apple products that can be made after the trip. From sauces, to pies, to desserts, to salads, apples are incredibly versatile as a key ingredient. Today's recipe is one of those great treats that comes after a trip to the orchard: apple butter.

Despite its name, apple butter has no butter at all, nor does it include any dairy. Its name derives from from its smooth texture and its use as a spread for breads and biscuits. Apple butter is basically a condensed form of apple sauce cooked until caramelized. You should end up with a smooth, dark brown or deep red spread that can be canned, jarred, or stored in the fridge. The good news is that the concentrated sugars also helps it last longer than normal apple sauce. Experiment with your favorite type of apple, or mix and match for more complex flavors. Keep reading below for the recipe...

Apple Butter

(makes 4 pints)

Ingredients

• 6 1/2 lbs apples cored, peeled, and sliced
• 2 cups apple cider
• 3/4 cup sugar
• 3/4 cup light brown sugar, lightly packed
• 1 tablespoon ground cinnamon
• 1 teaspoon lemon zest
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

Instructions

1. Place the apples in a large pot, add the cider, and cover. Bring to a boil, then reduce the heat to a simmer and cook until the apples are soft (should be about 20 minutes).
2. Meanwhile, in a small bowl mix together sugar, cinnamon, nutmeg, cloves, allspice, and salt.
3. Transfer the apple mixture to a slow cooker. Add spices. Cook on low overnight (10-12 hours) or until the mixture thickens and is a dark brown.
4. Uncover, stir in vanilla and lemon zest, and continue cooking uncovered on low for about 2 hours
5. Transfer mixture to a food processor or blender, or use an immersion blender and blend until smooth.
6. Transfer mixture to sterile containers and refrigerate for up to two weeks or freeze.
7. Enjoy!

Vegetarian Recipe: Slow Cooker Squash Stew

Squash is packed with vitamins, a super food if there ever were one-- and it's delicious, to boot. We love throwing it in with some other simple ingredients to create a hearty stew. 

This is an absolutely vegetarian dish that combines the savory notes of a good broth with some sweetness from the tomato paste and the squash. It all ends with a little kick from some red pepper flakes to really make this a light dish that's perfect on the palate. Keep reading below for this recipe...

Slow Cooker Squash Stew

(makes 4 servings)

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, sliced
• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chili powder
• 1 bay leaf
• 1 1/2 cups dried chickpeas, rinsed
• 1 lb butternut squash, peeled and cut into large pieces
• 1 bunch Swiss chard, leaves and stems separated and roughly chopped
• 4 1/2 cups vegetable stock
• 2 tablespoons lemon juice

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook until soft and golden brown (about 4 to 5 minutes). Stir in the tomato paste, red pepper flakes, and chili powder, and cook for 1 minute.
2. Stir in 1/2 cup vegetable stock, scraping up any browned bits in the skillet, then transfer the contents of the skillet to a slow cooker.
3. Add the chickpeas, squash, chard stems (but not the leaves), bay leaf, 2 teaspoons salt, remaining vegetable stock, lemon juice, and 3 cups of water. Stir, then cover and cook on low for 8 hours.
4. Just before serving, lift and stir in the chard leaves. Cook for 10 more minutes. Remove the bay leaf, season with salt and pepper, then stir to slightly break up the squash. Ladle the stew into bowls, top with grated parmesan if desired, and serve with bread.
5. Enjoy!