Pool & Spa Outdoor Blog

Category: Miscellaneous

Miscellaneous category

11 Favorite Fall Recipes: Stews, Pies, Salads & More

favorite Fall Recipes: 11 Seasonal Dishes

By Patti Plummer

Now that the fall season has arrived, there is a plethora of hearty soups, stews, and yummy baked goodies you can prepare using the season’s ripest ingredients: including apples, cranberries, pears, and of course, pumpkins.

Here are a few recipes that incorporate autumn’s best—feel free to serve your meal outdoors, picnic style. Cooler months may be coming, but the days are still warm enough for outdoor dining.

Planning for Halloween? Check out these 8 Spooky Halloween Desserts!

Grape and Pear Pie


grape pear pie fall recipeServes about 12


1/2 cup sugar
1/3 cup flour
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/2 teaspoon ground cloves
4 cups California seedless grapes
3 cups fresh pears (about 3 medium pears), cored, pared and sliced
2 tablespoons orange juice
1 package ready-to-use refrigerated pastry for 2-crust, 9-inch pie (see note below)
1 tablespoon butter

Combine sugar, flour, cinnamon, orange peel and cloves; mix well. Toss grapes and pears with sugar mixture and orange juice. Line 9-inch microwave-safe pie plate with pastry.

Add fruit mixture and dot with butter. Roll out remaining pastry and cut into 3/4 inch strips. Arrange strips in lattice pattern over fruit filling. Fold ends of lattice strips under edge of bottom crust; seal and flute edges.

Preheat oven to 425 F.

To bake in microwave (recipe developed for 700 to 800 watt microwave ovens): Set oven at HIGH (100 percent power), bake 10 to 12 minutes or until filling begins to bubble. Transfer pie to conventional oven and bake at 425 F 10 minutes or until pastry is golden brown.

To bake by conventional method: Bake pie in 425 F oven 10 minutes. Lower heat to 375 F and bake 35 to 40 minutes or until pastry is golden and filling begins to bubble.

Note: Tester used refrigerated, rolled-out dough.

Recipe and image courtesy of California Table Grape Commission, Grapesfromcalifornia.com



Acorn Squash Stuffed with Wild Rice, Pears, Cranberries, and Walnuts

Acorn squash stuffed with wild rice pears cranberries walnutsServes 6


3 acorns or dumpling squash
Salt and freshly ground pepper
Freshly ground nutmeg
4 tablespoons (1/2 stick) unsalted butter, at room temperature, divided
3/4 cup wild rice
1 1/2 cups canned low-sodium chicken or vegetable broth
1/4 teaspoon salt, plus extra to taste
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 large clove garlic, minced
1 large rib celery, finely chopped
1 large carrot, peeled and finely chopped
2 firm Bosc or Anjou USA Pears, peeled, halved lengthwise, cored, and cut into 1/2-inch dice
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme leaves
1/3 cup minced fresh parsley
1/3 cup chopped walnuts, toasted (see Cook’s Note below)
1/3 cup sweetened dried cranberries

Preheat the oven to 350 degrees. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 3 tablespoons of the butter, dot each half with some butter. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.

Meanwhile, combine the rice, chicken broth, ¼ teaspoon salt, and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a low simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done most of the water should be evaporated.

In a 10-inch sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté the onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Add the pears and sauté 2 minutes longer. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 3 minutes longer. Add the sage, thyme, and parsley and sauté 1 more minute. Remove from the heat.

In a large bowl, combine the cooked rice, sautéed vegetables, pears, walnuts, and dried cranberries. Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut the remaining tablespoon of butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake until heated through, about 20 minutes.

Cook's Note: Toasting nuts brings out their full, rich flavor. Place the nuts in a single layer on a rimmed baking sheet and bake in a preheated 350 degree oven until lightly browned, about 5 to 8 minutes.

Recipe and photo courtesy of USA Pears www.usapears.org



Maple Chicken Sauté


Maple chicken breast saute fall recipeServes 4


1 package (about 1 1/4 pounds) Perdue ® Fit ‘N Easy ® Fresh Skinless and Boneless Chicken Breasts
Salt and coarsely ground pepper to taste
2 tablespoons butter or vegetable oil
2 tablespoons cider vinegar
1/4 cup maple syrup
4 teaspoons stone ground mustard
1 red apple (Jonathan, Cortland or Gala) unpeeled, cored and thinly sliced
1/4 teaspoons minced fresh sage (or 1/2 teaspoon dried sage) plus whole fresh sage leaves for garnish

Pat chicken dry and season with salt and pepper. In a large nonstick or well-seasoned skillet, over medium heat, melt butter. When foam begins to subside and butter turns clear, add chicken. Sauté 3 to 4 minutes per side, until golden and cooked through. Remove chicken to platter and keep warm.

Add vinegar and 1/2 cup water to pan and stir to incorporate pan juices. Stir in maple syrup and cook, for about 2 minutes. Add sage and apple slices and continue to cook for 2 to 3 minutes until sauce is reduced to a syrupy consistency and apples are tender but still firm. Return chicken and any juices to skillet. Serve with steamed Brussel sprouts and hot biscuits or cornbread.



Recipe and photo courtesy of National Chicken Council



Chicken Waldorf Salad


Chicken waldorf salad fall recipeServes 6


1 lb. boneless, skinless chicken breasts or thighs
1 crisp red apple (such as Harrelson or Braeburn)
1 crisp green apple (such as Granny Smith)
3/4 cup chopped celery
2 6 oz. cartons fat-free orange or vanilla yogurt
1/2 cup fat-free mayonnaise
1/4 cup walnuts
4 cups shredded lettuce
Lightly salt and pepper chicken, if desired.

In large skillet, combine chicken and 3/4 cup water. Bring to a boil. Cover; reduce heat to medium. Cook 8 to 12 minutes or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite-sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well. Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.

Recipe and photo courtesy of National Chicken Council



Two Grain Cranberry and Walnut Bread


Two grain oat cranberry wheat breadMakes 2 loaves, 16 slices each

 

1/4 cup coconut oil or vegetable oil
1 teaspoon vanilla extract
1/2 cup pure cane syrup, maple syrup, or molasses
1 1/2 cups sweetened dried cranberries
1/2 cup old-fashioned oats, uncooked
1 3/4 cups boiling water
2 (1/4 ounce) packages Fleischmann’s® Active Dry Yeast
1/4 cup lukewarm water (100° to 110°F)
1 teaspoon granulated sugar
3 cups King Arthur 100% Whole Wheat Flour
2 – 2 1/4 cups King Arthur Unbleached All-Purpose Flour, divided
3 tablespoons vital wheat gluten
2 teaspoons salt
1 1/4 cups English walnuts, coarsely chopped

Topping
1 large egg white, beaten
1 tablespoon old-fashioned oats, divided
1 teaspoon natural cane turbinado sugar, divided

In large mixer bowl, with paddle attachment, combine coconut oil, vanilla extract, syrup, cranberries, oats and boiling water. Let cool to lukewarm.

In medium bowl, dissolve yeast in lukewarm water with sugar; let stand 10 minutes.

When bowl mixture has cooled, stir in yeast. Gradually beat in whole wheat flour, 2 cups all-purpose flour, gluten, salt and walnuts on low speed until combined. Beat 3 minutes on medium speed. If dough is too wet, use additional 1/4 cup all-purpose flour to make a soft dough. Knead with dough hook 8 to 10 minutes or by hand until smooth and elastic.

Place in large greased bowl, turning once to coat dough. Cover; let rise in warm place until double, 1 to 1 1/2 hours.

Punch down dough; divide into half. Cover; let rest 15 minutes. Roll each half in 13 x 9-inch rectangle; roll up tightly like jellyroll (start at narrow side), sealing at each turn with fingertips. Press down on ends of loaf; fold strips under loaf. Place seam-side down in 2 greased 8 1/2 x 4 1/2-inch metal bread pans. Cover; let rise until nearly double, about 60 minutes.

Beat egg white; brush on loaves. Sprinkle half the oats and sugar on top of each loaf.

Bake loaves in preheated 350°F oven 35 to 40 minutes, tenting loaves with foil after 20 minutes. The bread is done when golden brown and its internal temperature registers 196°F or above on an instant-read thermometer. Remove pans from the oven, and after 5 minutes, use a table knife to loosen the edges, and then turn loaves out onto wire rack.

Rita Lutz, Horeshoe Bay, TX National Festival of Breads Finalist 2013
Recipe and photo courtesy of US Cranberries-Cranberry Marketing Committee; Photograph by Kansas Wheat and Chauncey Photography, Inc.



Autumn Apple, Ham and Goat Cheese Salad

Autumn apple ham and goat cheese salad recipeServes 8 – 10


6 ounces ham, cut into match-stick size strips
3 5-oz bags spring mix salad greens
3 Gala apples, cored and thinly sliced
1 cup pomegranate seeds, OR dried cranberries
1 7-oz package glazed walnuts, OR 1 1/2 cups toasted walnut pieces
1/2 small red onion, thinly sliced, halved and separated into pieces
2/3 - 3/4 cup champagne, OR balsamic vinaigrette
1/3 cup goat cheese, crumbled

Combine salad greens, apples, pomegranate seeds, walnuts and onion in very large salad bowl.

Pour vinaigrette over mixture; gently toss until lightly coated.

Spoon salad mixture onto individual salad plates.

Top with ham; sprinkle with goat cheese. Serve immediately.

Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com



Corn Bread, Sausage and Apple Stuffing


Cornbread sausage apple stuffing fall recipeServes 8

8 ounces pork sausage, bulk
2 cups apple, unpeeled and chopped
3/4 cup onion, chopped
1/3 cup butter
1 teaspoon poultry seasoning
1/8 teaspoon pepper
6 cups cornbread, coarsely crumbled
1/4 cup fresh parsley, chopped
1/4 - 1/2 cup chicken broth, reduced-sodium

Heat oven to 350 degrees F. In a large skillet, cook sausage until brown. Remove sausage; drain and set aside. Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning and black pepper.

In a large bowl, combine sausage, apple mixture, corn bread and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a greased 2-quart casserole. Cover and bake for 25 to 30 minutes or until heated through.

Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com



Piedmont Pork Stew

Piedmont pork stew fall recipeServes 6

1 pound boneless pork loin, cut into 3/4-inch cubes
1 teaspoon oil
1 medium onion, coarsely chopped
2 carrots, sliced
8 ounces mushrooms, coarsely chopped
1 8-oz can tomato sauce
1 cup dry red wine
1 teaspoon thyme
1 teaspoon oregano
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
In large heavy skillet brown pork in oil over medium-high heat until browned, about 3-4 minutes. Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins; bring to a boil, cover and simmer for 15-20 minutes, until pork and vegetables are tender.

Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.co


See 6 more delicious pork recipes >>



Milk Raisin Bread Pudding with Spiced Apples


Milk raisin bread pudding with spiced apples fall recipeServes 6



2 large eggs
1/2 cup packed brown sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 cups nonfat or lowfat Real California Milk
8 slices cinnamon-raisin bread, toasted and cut into 1-inch cubes (about 4 cups)
1 tablespoon apricot jam
1 tablespoon water
Spiced Apples (recipe below)
Real California whipped cream (optional)
Heat oven to 350 F. In a mixing bowl, whisk together eggs, brown sugar, vanilla and salt. Gradually whisk in milk. Scatter bread in a shallow 1-1/2-quart casserole or 8-inch baking pan. Pour milk mixture over bread, pushing bread down to thoroughly saturate. Bake about 40 minutes or until puffed and browned, and a knife inserted in the center comes out clean. Mix apricot jam and water and brush on top of hot pudding. Serve bread pudding warm or at room temperature with Spiced Apples and a dollop of whipped cream, if desired.

Note: Bread pudding may be assembled the day before and refrigerated covered. Allow an extra 10 to 15 minutes baking time.

Spiced Apples

1/4 cup Real California butter
1/3 cup water
1/4 cup packed brown sugar
3/4 teaspoon pumpkin pie spice (or substitute 1/4 teaspoon each of ground cinnamon, ginger and nutmeg, and 1/8 teaspoon ground cloves)
3 small or 2 large red-skin apples, cored, quartered and sliced
1 tablespoon lemon juice

Melt butter in a medium saucepan; stir in water, sugar and pumpkin pie spice. Stir over medium heat until sugar melts and sauce is smooth. Add apples; cook, basting with sauce, until apples are barely tender. Stir in lemon juice. Serve hot with bread pudding.

Recipe and photo courtesy of California Milk Advisory Board


See 4 more sweet & savory apple recipes >>


Orchard Hand Pies


Orchard hand pies cheddar apple pies fall recipeMakes 8 pies

 

1 large Granny Smith apple, peeled, cored and cut into 1/2-inch dice
1 large Bosc pear, peeled, cored and cut into 1/2-inch dice
1/4 cup sugar, divided
1/4 cup chopped pecans
2 tablespoons cornstarch
1 tablespoon Real California blue cheese
1/2 teaspoon vanilla extract
1/2 cup crumbled Real California blue cheese
1/2 cup grated Real California Cheddar cheese
All-Butter Pie Dough (recipe below) or 2 (15-ounce) packages ready-made pie crusts Cooking spray

Heat oven to 375°F. Combine apples, pears, 3 tablespoons sugar, pecans, cornstarch, butter, 1/4 teaspoon cinnamon, lemon zest and vanilla in a medium bowl; toss well. In a separate bowl, mix blue cheese and Cheddar cheese.

On a lightly floured work surface, roll out dough 1/8-inch thick. Cut out eight 4 1/2-inch circles and eight 4-inch circles using round cutters or a plate, glass or lid of the right diameter. Lightly spray 8 wells of a muffin tin with cooking spray and line with 4 1/2-inch dough circles, leaving a 1/4-inch overhang.

Brush edges of dough with water. Sprinkle cheese mixture over bottom of dough, dividing it evenly. Mound fruit mixture on top of cheese, dividing it evenly. Place 4-inch dough circles on top, pressing edges with the tines of a fork to seal. Mix together 1 tablespoon sugar and 1/4 teaspoon cinnamon. Brush tops of pies with water and sprinkle with cinnamon sugar. With the tines of a fork, poke a few holes in each pie to vent steam. Bake 35-40 minutes or until pies are golden brown and a knife inserted into the filling feels no resistance. Cool pies in tin about 10 minutes; remove from tin and cool on a rack. Serve warm or room temperature.

All-Butter Pie Dough

2 1/2 cups all-purpose flour
2 tablespoons sugar

1/2 teaspoon salt 1 cup (8 ounces)
Real California unsalted butter, frozen
3/4 cup ice water


In a large bowl, mix flour, sugar and salt. With a large-holed grater, grate butter into flour mixture; toss lightly with your fingers to coat butter with flour. Drizzle 1/2 cup water over flour and butter mixture; toss lightly with your hands or a spatula. If necessary, gradually add more water until clumps of dough adhere to each other when lightly squeezed. Transfer dough to work surface and form into a flat disk. Wrap in plastic wrap and refrigerate at least 1 hour. Dough may be store in refrigerator up to 24 hours or frozen. Bring to room temperature before using.

Recipe and photo courtesy of California Milk Advisory Board



Pumpkin Nut and Chip Cookies


Pumpkin nut milk chocolate chip cookes fall recipeMakes 2.5 to 3 Dozen Cookies

1/2 cup Real California butter, softened
1 1/2 cups sugar
1 cup canned pumpkin
1 egg, lightly beaten
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
3/4 cup walnuts, finely chopped

Preheat oven to 350°F.

In large bowl, mix butter and sugar until creamy; add pumpkin, egg, and vanilla, beating well after each addition. Sift dry ingredients into separate bowl; gradually add to pumpkin mixture until well-blended. Stir in chocolate chips and walnuts. Drop batter by heaping teaspoons onto lightly buttered cookie sheets.

Bake for 15 to 17 minutes or until edges are golden brown. Cool on wire racks and store in airtight container.

Recipe and photo courtesy of California Milk Advisory Board



You may also like...
Sweet & Savory Apple Recipes >>
Decadent Pumpkin Dessert Recipes >>
6 Delicious Fall Pork Recipes >>
8 Spooky Sweet Halloween Treats >>
4 Easy Recipes for Fall >>

Top 10 Outdoor Living Trends


Every year the American Society of Landscape Architects surveys residential landscape professionals to rank the relative popularity of a wide variety of design features to be included in outdoor living spaces. This year, lighting, firepits, and areas for sitting and dining were expected to be the most sought-after enhancements for outdoor spaces.

Check out the list below to find out what else topped the list for 2011, and get ideas for your backyard for 2012.




Lighting
(96.2%)
Kichler Outdoor Landscape Lighting


Outdoor lighting (rated as popular for 2011 by 96.2% of the respondents) allows you to enjoy your backyard both day and night and creates an inviting atmosphere.

Landscape lights along pathways and walkways make it easy for you and your guest to reach sitting areas safely.

Outdoor lighting fixtures provide ambiance and adequate lighting for entertaining on your patio or deck at night.







Photo courtesy of Kichler Lighting



Fire pits/Fireplaces (94.2%)
Lexington Firepit from Brookstone



Outdoor firepits and fireplaces create the perfect nighttime gathering spot to relax, eat and drink, and share stories. They also let you enjoy your outdoor living space throughout fall and early winter.

Portable firepits come in a range of styles and materials, including wrought-iron, stainless steel, and copper to match any backyard.

Built-in firepits and fireplaces can be finished in stone or brick and add a custom look to your outdoor space.





      Photo courtesy of Brookstone



      Seating/Dining Areas (94.1%)
      Pride Family Brands Electra Cushioned Outdoor Dining Set


      Having various places for people to sit and socialize extends your living space to the outdoors.

      Outdoor dining options range from small Bistro sets for two people to large patio dining tables that seat up to 12.

      A simple wooden bench offers the perfect place to catch up with an old friend.

      Cushioned chairs and a few side tables encourage group conversation.


          Photo courtesy of Pride Family Brands


          Grills (93.8%)
          Performer Grill by Weber



          The grill is a backyard staple. There’s nothing like a summer barbecue with family and friends.

          From freestanding carts to complete grilling islands, there’s a grill to fit every lifestyle and budget.

          Fuel options include propane, natural gas, electric, and charcoal.





              2011 Weber-Stephen Products LLC. Used with Permission.


              Installed seating (89.5%)
              Master Pools Builder Gib-San Pools



              You can never have enough places to sit when entertaining outdoors.

              Incorporating retaining walls, ledges, benches, and steps in your backyard design adds both style and function.





                  Photo courtesy of Master Pools Builder: Gib-San Pools, Toronto, Ontario, Canada.



                  Weatherized Outdoor Furniture (83.6%)
                  Palm Springs Rattan Kokomo Sectional



                  The latest outdoor furniture designs bring the comfort of your indoor living room to your backyard patio.

                  Durable materials, including wood, wicker, aluminum, wrought-iron, and plastic, ensure your outdoor furniture lasts for years.

                  Weatherproof fabrics add color and comfort.


                      Photo courtesy of Palm Springs Rattan & Garden Classics.
                      Photography by Chris Baber.




                      Space for Cooking & Entertaining
                      Weber Black Grill Station



                      Just like your indoor kitchen, having ample counter space (74.2%) and utility storage (61.3%) makes entertaining so much easier.

                      Stow cooking gear in cabinets and add a few bar stools around a counter top so that you can prep food and spend time with your guests.



                          2011 Weber-Stephen Products LLC.
                          Used with Permission.




                          Outdoor Entertainment
                          SunBrite Weatherproof Outdoor TV


                          With an outdoor stereo system (58.3%), wireless internet connection (46.35), and weatherproof TV (45.4%), no one will be thinking of going back indoors.






                              Photo courtesy of SunBriteTV.


                              Kitchen Conveniences
                              Photo courtesy of Cimarron Circle Construction Co.; Outdoor Kitchen Designed by Prideux Design; Photography by Balfour Walker


                              Having everything, including the kitchen sink (54.7%), eliminates the hassle of running in and out of the house.

                              Plus, an outdoor refrigerator (50.2%) not only keeps drinks cold but ensures proper handling of food.





                                  Aquatech, a National Society of Pool-Building & Retailing Professionals;
                                   Photo courtesy of Cimarron Circle Construction Co.; Designed by Prideux Design; Photography by Balfour Walker.



                                  Outdoor Heaters (44.4%)

                                  Outdoor Pergola Foegley Landscape, Inc.



                                  Outdoor heaters keep your patio or deck warm and toasty long after the summer has ended.

                                  Table top heaters take up minimal space and can be moved from one area to another. Freestanding units provide heat to large areas.

Recent comments

  1. Re: 6 Types of Barbecue Grills

    Could be some did not know why I am indicating that this is basically the finest enough time to get

    --Imitation Watches uk

  2. Re: Fun Ideas for a Fall Barbecue - Fall Party Themes and Ideas

    Possibly some failed to know why I am saying that this is the very best a chance to obtain low-price

    --Imitation Watches uk

  3. Re: 6 Ways to Update Your Poolscape

    Perhaps some did not know why I am expressing that this can be the very best a chance to get low cos

    --Imitation Watches uk

  4. Re: Watkins’ One Millionth Spa Raises Money for Fallen Firefighters

    Might be some failed to know why I am just indicating that this is basically the finest time for you

    --Imitation Watches uk

  5. Re: Outdoor Holiday & Winter Decor Ideas

    Could be some did not know why I am declaring that this can be the finest enough time to acquire ine

    --Imitation Watches uk

  6. Re: 4 Decadent Pumpkin Dessert Recipes

    Probably some did not know why I am just expressing that this is the very best time and energy to pu

    --Imitation Watches uk

  7. Re: What Makes a Coral Stone Deck Beautiful? Coralina!

    Probably some failed to know why I am just expressing that this is basically the best time for you t

    --Imitation Watches uk

  8. Re: Marquis Launches Round Hot Tub Model

    Could be some did not know why I am stating that this is actually the greatest the perfect time to b

    --Imitation Watches uk

  9. Re: DIY: Homeowners Extend Patio with Eco-Friendly Pavers

    Probably some failed to know why I am just saying that this is basically the finest the perfect time

    --Imitation Watches uk

  10. Re: Sundance Spas Introduces Energy-Efficient Hot Tub Line

    Might be some did not know why I am expressing that this is actually the ideal time and energy to ge

    --Imitation Watches uk






Archives

Search blog

Categories


Tags


RSS Feed