Three Fall Recipes

It’s fall, y’all and I love it. It beckons me out to enjoy the sights and smells of nature in her glory and beckons me in—to my kitchen. I belong everywhere in the fall. So that’s why tonight I’m throwing out three fall recipes you might like to try to enhance the season. They’re perfect to have on hand when a friend stops by or just to liven up your own routine.

Recently I visited this delectable spice store in our new town with a friend. Is there anything more indulgent or necessary than a store fully devoted to spices? As we perused the various offerings, my friend Pam picked up aniseed, something I’d never purchased before. When I smelled it, it was familiar though and she pointed out how essential it was to authentic Italian biscotti. That’s it—where I’d tasted it before, delicious coffee shop biscotti, which I’d never attempted to make at home because they certainly wouldn’t turn out, would they?

Au contraire. It can be done.

I bought the aniseed spice and decided to attempt a recipe. And since it is a wonderful practice to teach all of your children kitchen skills, my little man Judah joined me in the efforts. He needs to know that he belongs in there as much as his sisters do. In fact, I can’t wait to put all these kids to work and in a few years if we all take a dinner night, it looks like mom will only be cooking once a week. I can hope, right?

 

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Here’s the recipe I found, altered only slightly and have to say, turned out fabulous. It could be a great base recipe for getting creative with your own add-ins.

1. Anise-Almond Biscotti (from Epicurious)

  • 3 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • 1 1/2 cups sugar (I used one cup)
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons aniseed, ground
  • 1 cup chopped or sliced almonds
  • 1 large egg white
  1. Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
  2. Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
  3. Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
  4.  Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

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The next two are ones I’ve published on the blog before, but now is the perfect time of year to remind you of them.

2. Pumpkin Spice Latte Mix Recipe

PSLM

This was especially delectable with whip cream and a little nutmeg sprinkled on top…. And it’s only around .50 per servinng!

  • 1  cup dry vanilla creamer
  • 1  cup instant coffee granules (decaf or regular)
  • 4 1/2 cups instant dry milk
  • 1 1/2 cups white sugar (may cut down for more of a coffee flavor and a less sweet drink)
  • 3 tbsp pumpkin pie spice
  • 1 tsp nutmeg (even though it’s already part of pumpkin pie spice, I liked the extra flavor)
  • 1 tsp cinnamon (Ditto above)

Yield: 24-30 servings

Blend all ingredients in a blender until smooth. It will likely take a couple of batches to get all of the mix blended.

3. Chai Tea Latte Mix

Weck

  • 1 cup non-fat dry milk powder
  • 1 cup vanilla flavored non-dairy creamer
  • 1 cup dried non-dairy creamer
  • 2.5 cups white sugar
  • 1.5 cups unsweetened instant tea
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground cardamom

(Note about cardamom: bulk spice stores or Indian grocery stores have particularly nice varieties, but the grocery store kind is fine too. Pricey, but it will last you forever, or better yet, share a bottle among friends.)

Ingredients

Comments

  1. Cathy Wheeler says:

    The biscotti looks and sounds wonderful. That Judah bug also looks great!! Handsome boy.

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