Fall is upon us, bringing the craving for pumpkin, cider, cinnamon and ginger. Yes, I am one of those obnoxious pumpkin spice latte people, alternating with chai. Pull on a sweater, step into the fuzzy slippers and enjoy these tastes of fall.
Cool fall evenings call for a warm, slightly heartier meal. Serve it over couscous or polenta, or as is with pita or Italian bread to scoop up the sauce. If you want to add some greens, throw in some spinach.
I discovered halloumi cheese just a few years ago, and it has become a favorite. It’s a firm Greek sheep’s milk cheese preserved in brine. We slice it and cook it on the grill or grill it with vegetables as kebabs or gyros. It often comes already marinated in Greek seasonings.
1 tablespoon olive oil
4 cloves garlic, sliced
A few pinches of chili flakes, to taste
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon red wine vinegar
½ teaspoon brown sugar
1 14-ounce can of cannellini beans, or chickpeas
1 28-ounce can whole plum tomatoes
18 ounces halloumi cheese
Chopped fresh parsley for garnish
2 cups chopped fresh spinach (optional)
Preheat the oven to 400 degrees. In a shallow, stovetop-safe casserole dish, heat the olive oil and gently sauté the garlic until it’s starting to brown. Add the smoked paprika, oregano and chili flakes, and stir for a minute until fragrant. Add the tomatoes, gently squeezing with your hands to break up, or pour into the pan and cut into chunks with kitchen shears.
Add the sugar and red wine vinegar. Stir the sauce and simmer for five minutes. Drain and rinse the beans, then add to the sauce. Remove from the heat. If adding spinach, stir in now.
Arrange the halloumi on top of the sauce. Bake, uncovered, for 20 minutes or until bubbling. If you want the halloumi browned, broil for the last five minutes. Sprinkle with parsley.
This is a perfect make-ahead breakfast. Just reheat in the microwave. Or it’s fast and easy enough to mix, so get it in the oven and then let it bake while you walk the dog. Even quicker if you mix all the dry ingredients together the night before.
2 ½ cups old-fashioned rolled oats
1 ½ cups milk
1 15-ounce can unseasoned pumpkin puree
2 large eggs
¼ cup pure maple syrup, plus more for serving
2 tablespoons melted coconut oil or vegetable oil
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup chopped pecans
Preheat oven to 375 degrees. Lightly coat a 7- by 11-inch baking dish with cooking spray. Combine all ingredients except pecans in a large bowl. Pour the mixture into the baking dish; sprinkle with pecans. Bake until golden on top and set, about 40 minutes. Serve with additional maple syrup for drizzling.
This cookie has been a favorite in our house for years. Soft, and lighter than gingerbread, and perfect with a nice cup of tea.
¾ cup shortening
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon cloves
½ teaspoon ground ginger
½ teaspoon salt
¼ cup molasses
1 large egg
2 tablespoons granulated sugar
Preheat the oven to 375 degrees. Grease a 15- by 10-inch baking pan. Melt the shortening in a large saucepan; let cool for five minutes. Mix the dry ingredients except the two tablespoons sugar. Add dry ingredients, molasses, egg and vanilla to melted shortening, working quickly until well combined. Place the mixture into the prepared baking pan and press down to cover the pan. Sprinkle with the remaining two tablespoons of sugar.
Bake for 10 to 12 minutes. You can’t test for doneness, so follow the time and do not overbake. The puffy-looking cookie will fall when removed from the oven. Allow to cool for five minutes, then cut into bars. Cool completely before serving.
This fall version of a margarita features mezcal, a smoky liquor made from agave much like tequila. It’s a nice blend of sweet and tart. Makes two drinks.
1 teaspoon granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 lime wedge
2/3 cup apple cider
¼ cup lime juice
2 ½ ounces mezcal
½ ounce triple sec
Apple slices for garnish (optional)
Combine the sugar, cinnamon and salt on a small plate. Rub the lime wedge around the rim of two old-fashioned glasses. Dip the rims in the sugar mixture until well coated. Fill the glasses with ice cubes. Fill a cocktail shaker with ice cubes.
Add cider, lime juice, mezcal, and triple sec; cover and shake well. Divide between the prepared glasses. Garnish with an apple slice, if desired.