Cozy Autumnal Comfort Food Recipes
Apple & Candied Ginger self- saucing pudding
Ingredients
800 gm (about 4) apples (such as Granny Smith or golden delicious), peeled, cored and each cut into 8 wedges
50 gm caster sugar
150 gm butter, melted, plus extra for greasing
190 gm (1¼ cups) self-raising flour
165 gm (¾ cup) brown sugar
125 ml (½ cup) milk
45 gm crystallised ginger, thinly sliced
1 egg
115 gm (1/3 cup) golden syrup
1 tbsp cornflour
To serve: cream or ice-cream and ground cinnamon
Method
Cook apples, caster sugar and 50gm butter in a frying pan over medium-high heat, turning occasionally, until caramelised (7-8 minutes). Set aside to cool.
2
Preheat oven to 180C. Butter a 1.5-litre (6-cup) ovenproof dish or six 350ml shallow ovenproof bowls and spoon in apple mixture. Combine flour and 55gm brown sugar in a bowl, add milk, egg, candied ginger, 2 tbsp golden syrup and remaining butter and stir until smooth, then spoon batter over apples, spreading to cover.
3
Combine cornflour and remaining brown sugar in a bowl and sprinkle over batter. Stir remaining golden syrup and 375ml boiling water in a jug and gently pour onto topping over the back of a spoon. Bake until golden brown and a skewer inserted comes out clean (40-45 minutes, or 20-25 minutes for individual puddings). Serve hot with cream or ice-cream, dusted with cinnamon.
Pumpkin & Sage baked Gnocchi
by Delicious
Method
Preheat oven to 200°C. Grease a 32cm round 3.75L (15-cup) baking dish.
Cook gnocchi according to packet instructions, then drain and rinse under cold water.
Toss pumpkin and remaining 1 tbs oil in a bowl. Combine with gnocchi, egg yolks, cream, nutmeg, 1/2 cup (50g) mozzarella, half the sage and half the blue cheese. Spoon into prepared dish and top with remaining 1/4 cup (25g) mozzarella.
Bake for 45-50 minutes or until pumpkin is tender.
Meanwhile, heat 1/4 cup (60ml) oil in a frypan over medium-high heat. Add the remaining sage and cook for 1 minute or until crisp and bright. Remove using a slotted spoon and drain on paper towel, reserving oil.
Top with nuts, fried sage and remaining 50g blue cheese.
Drizzle with reserved sage oil to serve.
Ingredients
750g store-bought potato gnocchi
1/3 cup (80ml) olive oil
16 sage leaves
750g Queensland blue or Jap pumpkin, cut into 5mm-thick slices
2 egg yolks
600ml pure (thin) cream
1/2 tsp finely grated nutmeg
3/4 cup (75g) coarsely grated mozzarella
100g blue cheese, crumbled
Roasted chopped hazelnuts, to serve
Fall Salad w/ pomegranate dressing
Pomegranate Vinaigrette
1/2 cup pomegranate juice
1/3 cup olive oil
1/4 cup apple cider vinegar
2 tablespoon sugar more or less to taste
1 tablespoon poppyseeds optional
1 teaspoons Dijon mustard
1/4 tsp EACH garlic powder, salt, pepper
1/8 teaspoon ginger powder
Pomegranate Vinaigrette
Combine all of the Pomegranate Vinaigrette ingredients in a bowls or jar with a tight-fitting lid. Either whisk or shake vigorously until combined. Store in the fridge until ready to serve (up to 5 days). Shake/whisk before serving
Salad
12 oz. spring salad mix
1 pear sliced or chopped
1 sweet apple sliced or chopped
1/4 cup chopped red onion
1/2 cup roasted salted pepitas
1/2 cup pomegranate seeds
4 oz. soft crumbled gorgonzola cheese
Roasted Squash
3 cups butternut squash peeled & chopped
2 teaspoons olive oil
1 tablespoon pure maple syrup
1/4 tsp EACH cinnamon, salt
1/8 teaspoon pepper
Dash of cayenne
Pumpkin Whoopie Pies w/ Brown Butter Cream Cheese Frosting
by Blue Bowl
Method
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large mixing bowl, mix the oil, melted butter, and sugars together with an electric mixer. Add eggs, pumpkin, and vanilla and mix until combined. In a medium mixing bowl, whisk together the dry ingredients (the flour through the cloves). Add the flour mixture to the wet ingredients in two additions, mixing between. Scrape the bowl with a spatula to make sure all the ingredients are well incorporated.
Use 2 tbsp of batter for each whoopie pie - drop onto the prepared baking sheet and don't spread out - you want sort of a raised pile of batter. Bake for 12-13 minutes. If you gently poke the top of the whoopie pie and your finger leaves a dent, they need 1-2 more minutes. They should spring back when lightly poked. Let cool on baking sheet for a few minutes, then cool completely on a wire rack.
In a nonstick pot or pan over medium heat, melt the butter. Turn the heat to medium-low and continue cooking the butter - stirring constantly. The butter will get foamy, then turn golden, then start to turn brown and develop a nutty/caramely sort of aroma. Once it reaches a deep golden color, remove from the heat and let cool in the fridge for 10 minutes.
Once the butter has cooled, beat it together with the softened cream cheese in a medium mixing bowl. The texture will seem weird at first but just keep mixing until it smooths out. Add half the powdered sugar and mix. Add the maple syrup, milk, and cinnamon and mix. Add remaining powdered sugar and mix until well combined. Cover and chill in the fridge for a few minutes while the whoopie pies finish cooling - it will make them easier to frost
Frost one whoopie pie piece and add a second one on top to assemble your whoopie pies! Dust with a little powdered sugar before serving, if desired.
For the Whoopie Pies
2 cups all-purpose flour
1 cup white whole wheat flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
1/4 tsp ground cloves
3/4 cup vegetable oil
4 tbsp melted butter
2 cups brown sugar, packed
3 tbsp granulated sugar
2 eggs
2 and 3/4 cups canned pumpkin
2 tsp vanilla
Cream Cheese Frosting
1 stick butter I prefer salted
6 oz cream cheese, softened
3 cups powdered sugar sifted.
1/4 tsp cinnamon
1 tbsp maple syrup
1 tsp vanilla
1 tbsp milk