Autumn Garden Party
Create a colorful al fresco feast for family and friends.
Autumn not only spoils us with beautiful colors, but it also offers all manner of tasty fruit, berries and other produce. And what better way to enjoy these than in an outdoor feast for the senses? Our enticing table is laden with pumpkin-apple chutney, savory flatbread, pumpkin pie and more. Set the scene, invite your loved ones and enjoy delectable eats under the golden leaves.
Pumpkin Apple Chutney
(For 6 8-oz. jars)
Prep time: 30 minutes
Cooking time: 45
Total time: 1 h 15 min
Difficulty: Medium
Ingredients:
1/3 cup olive oil
1 small sugar pumpkin (approx. 1 ½ lbs.), peeled and diced
2 medium yellow onions, peeled and diced
4 small Granny Smith apples, peeled and diced
2 tablespoons fresh ginger, peeled and minced
3 large garlic gloves, peeled and minced
½ cup white balsamic vinegar
½ cup white wine
4 tablespoons sugar
¾ cup raisins
1 teaspoon turmeric
1 teaspoon salt
½ teaspoon freshly-ground black pepper
½ teaspoon dried red pepper flakes
½ teaspoon black cumin or black mustard seed
4 tablespoons lemon juice
Directions:
In a large Dutch oven, heat olive oil over medium heat.
Add pumpkin, onions, apples, ginger and garlic and sauté, stirring occasionally, until pumpkin is softened, about 10 minutes.
Add remaining ingredients and stir to combine. Reduce heat to a simmer and cook for another 20 minutes, stirring occasionally, until liquid has reduced, and mixture is thick. Remove from heat.
Ladle chutney into sterilized jars. Jars may be processed for water bath canning or be gifted away to enjoy immediately.
Pumpkin Pie
(For 4 servings)
Prep time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Difficulty: Easy
Ingredients:
For the crust:
2 cups all-purpose flour
2 tablespoons olive oil
½ teaspoon salt
½ cup water, or more if needed
For the topping:
1 small red onion, peeled and cut into thin strips (optional)
1 lb. Hokkaido pumpkin or delicata squash, de-seeded and cut into thin strips
2-3 small fresh figs (optional), sliced thin
3/4 cup fresh cranberries
¾ cup salted walnuts (optional)
2 cups crème fraiche, or combination of sour cream and plain Greek yogurt
½ teaspoon salt
1/4 teaspoon white pepper
¼ teaspoon nutmeg
Directions:
In a medium bowl, combine flour, olive oil, salt and water, adding more water a little at a time until dough is workable. Knead for a minute or 2 and set aside.
Preheat oven to 450°F. Line 2 baking sheets with parchment paper and
set aside.
In another medium bowl, combine crème fraiche, salt, pepper, and nutmeg and set aside.
Separate dough into two equal pieces and on a lightly floured work surface. Roll out one piece at a time, into a rectangular or square shape, as thin as possible, about 1/8”. Transfer dough to lined baking sheet.
Spread crème fraiche equally onto each dough sheet, leaving space around each edge.
Add sliced pumpkin, onion, cranberries, figs and walnuts, spreading each equally across the top.
Bake for 10-12 minutes or until golden brown. Remove from oven and serve immediately.
Apple Fritters
(For 6 servings)
Prep time: 15 min
Cooking time: 30 min
Total time: 45 min
Difficulty: Medium
Ingredients:
1 cup all-purpose flour
½ cup milk
¼ teaspoon salt
2 tablespoons sugar
1 tablespoon vegetable oil, plus 2 cups for frying
2 large eggs, slightly beaten
½ teaspoon cinnamon
¼ cup sugar
6 small granny smith apples
Directions:
In a medium bowl, combine the flour, milk, salt, sugar, 1 tablespoon vegetable oil and eggs, and stir until batter is smooth.
In a small bowl, stir together cinnamon and ¼ cup sugar. Set aside.
Line a baking sheet with paper towels, set aside.
In a large cast iron skillet, Dutch oven, or deep fryer, add 2 cups vegetable oil and heat to 350°F – 375°F.
While the oil is heating, peel apples and carefully core with apple corer or small paring knife. Slice into ¼” – ½” slices.
Dip each apple ring into batter, and, using tongs, shake excess batter off. Carefully place into hot oil frying a few slices at a time, turning after a minute and finish frying until golden brown. Remove slices from hot oil and drain on paper towels. Repeat with all apple slices.
Sprinkle fritters with cinnamon sugar and serve immediately.
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