Guest Author - Catherine Bridges
Here are some exemplary fall flavors for those Halloween, Sunday afternoon football feeds or just warm, hearty food to enjoy as the leaves are falling.
Peanut butter and apple
2 T peanut butter
½ apple, cored and thinly sliced
2 slices cinnamon raisin quick bread
Spread the peanut butter on both slices of bread. Top one slice with the apple. Top with the other slice of bread, peanut-butter side down. Cut in half and serve.
Apple and cheese bagel
½ bagel
1 slice cored apple
1 slice cheddar cheese
cinnamon
Top the bagel with the apple slice. Top the apple with the cheese, and sprinkle it with cinnamon. Bake at 350° until the cheese begins to melt.
Pumpkin bread and cream cheese
2 slices maple pumpkin bread
2 T cream cheese
Spread one slice of the maple pumpkin bread with cream cheese. Top with the second slice of bread.
Cheesy corn sandwich
2 T extra virgin olive oil
2 T butter
4 slices pancetta or prosciutto, very thinly sliced
¼ c grated Parmesan cheese
12 slices Provolone cheese
12 slices Provolone corn loaf (See the recipe Provolone corn loaf that follows)
Combine the olive oil, butter, and meat in a small skillet. Heat over low heat until the meat is transparent. Remove from the heat. Stir in the Parmesan cheese.
Divide the mixture evenly over the slices of Provolone corn loaf. Top each slice of bread with a slice of Provolone cheese. Bake at 350° until the cheese begins to melt. Serve opened face, two slices to a serving.
Provolone corn loaf
2 tsp cornmeal
1 c cornmeal
1 ½ c flour
1 T fresh sage, minced
2 tsp baking powder
1 tsp salt
¾ tsp coarsely ground black pepper
½ tsp baking soda
1/8 tsp cayenne
2 eggs
1 ¼ c buttermilk
¼ c canola oil
4 oz provolone cheese, shredded
Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4 loaf pan. Set aside. Preheat oven to 350°.
Combine flour, sage, baking powder, salt, pepper, baking soda, cayenne, and cornmeal.
In another bowl, beat the eggs, buttermilk, and oil.
Stir wet ingredients into dry just until moistened. Fold in cheese.
Pour into prepared pan. Bake 40-50 minutes or until a toothpick inserted near the center comes out clean.
Cool 10 minutes before removing from pan to a wire rack.
Ham biscuits
12 small slices ham, heated
12 Mustard seed biscuits (See the Mustard seed biscuits recipe that follows)
3 T Creole mustard
Split the mustard seed biscuits. Spread the bottom half of each biscuit with the Creole mustard. Top each biscuit half with a slice of ham, and top with the remaining biscuit half.
Mustard seed biscuits
2 c flour
1 T baking powder
¼ t salt
1 T yellow mustard seed
5 T butter, cut into dice
1 T Creole mustard
1 egg
½ t salt
Pulse the flour, baking powder, salt, mustard seeds, and butter in bowl of food processor.
Add buttermilk and mustard. Mix until moist. Remove from bowl and knead for 30 seconds.
Flatten and cut biscuits.
Mix egg and salt. Brush over tops of biscuits.
Bake in a preheated 350° oven for 9-11 minutes.
Enjoying hearty, savory flavors with a hint of something different like apples or cinnamon will brighten your fall and winter. Enjoy!
