Fall food fun

With the weather getting chilly and pumpkins and apples in harvest I have some great fall recipes for you all to enjoy and even warm up with.

Pumpkin Risotto: 
Ingredients: 

4 slices bacon, diced3 cups chicken stock
1 medium yellow onion, chopped2 garlic cloves, minced
1 pound pumpkin or butternut squash, peeled and diced into 1/2-inch cubes (about 4 cups)1 cup risotto rice, such as Arborio or Carnaroli
1/2 cup dry white wine2 tablespoons butter
1/4 cup shredded Parmesan cheese (plus more for serving)Salt and pepper

1

Bring the stock to a simmer in a small saucepan. Fry the bacon in a large nonstick skillet until crisp. Drain the bacon on paper towels and set it aside.

2

Add the onion, garlic, and pumpkin cubes to the bacon fat in the skillet, and sauté for 5 to 6 minutes, until the onions are just translucent. Add the rice and cook, stirring, for 1 minute. Stir in the wine and simmer until it is mostly evaporated.

3

Add a 1/2-cup ladleful of the stock and stir. When it has been absorbed, add another, continuing to cook and stir and ladle in stock 1/2 cup at a time. In about 15 minutes, when the rice is just tender and creamy, stir in the butter and Parmesan. Taste and add salt and pepper as needed. Stir in the bacon and serve immediately with extra Parmesan on the side.

Read More http://www.ivillage.com/287651/3-r-287651#ixzz12ALmAj3z 




Pumpkin Honey Bread: 
Ingredients: 



1 1/2 cups white flour1/2 cup whole-wheat flour
2 teaspoons baking powder1 teaspoon baking soda
1 teaspoon ground cinnamon1 teaspoon ground ginger
1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves
1/2 teaspoon salt1 cup canned pumpkin puree
3/4 cup sugar1/2 cup honey
2 eggs, beaten1/4 cup butter, melted

1

Preheat oven to 350 degrees Fahrenheit and grease a 9x5-inch loaf pan.

2

In a large bowl, stir together flours, baking powder and soda, spices and salt. In a separate bowl, whisk together the pumpkin, sugar, honey, eggs and butter. Pour the wet ingredients into the dry and stir just to combine. Avoid overmixing or you’ll make the bread less tender.

3

Pour mixture into the prepared loaf pan and bake 65 minutes, until a tester comes out with a few moist crumbs clinging to it. Cool in the pan for 10 minutes, then remove to a rack and cool completely before slicing.

Read More http://www.ivillage.com/pumpkin-honey-bread/3-r-287635#ixzz12AMF0k9l



Portuguese Apple Fritters: 
Ingredients:





3 large Golden Delicious apples3/4 cups sugar
1/4 cup anise liqueur, such as Anisette or ouzo2 tbsp fresh lemon juice
2/3 cup milk1/3 cup plus 1 tbsp olive oil
2 large eggs1 3/4 cups all-purpose flour
1 1/2 tsp baking powder1/4 tsp ground cinnamon
vegetable oil, for deep–fryingconfectioner’s sugar, for dusting

1

b>Peel, core, and thinly slice the apples into rounds about ⅛ in (4mm) thick. Toss the apples, 1/4 cup of the sugar, the liqueur, and lemon juice in a bowl. Let stand for 30 minutes.

2

b>Meanwhile, whisk the remaining 1/2 cup sugar, milk, oil, and eggs together in a bowl. Sift in the flour, baking powder, and cinnamon and stir until smooth. Set aside for 30 minutes.

3

b>Pour enough oil to come halfway up the sides of a large skillet and heat over high heat to 350°F (180°C). In batches, dip the drained apple slices in the batter. Deep-fry about 3 minutes, until golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve warm, dusted with confectioner’s sugar.

Read More http://www.ivillage.com/portuguese-apple-fritters/3-r-64438#ixzz12AMfHeoR