Sautéed Fall Orchard Fruit
Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.
4 tablespoons unsalted butter
2 apples, peeled, cored and sliced
2 pears, peeled, cored and sliced
2 tablespoons light brown sugar
Pinch of cinnamon
1. In a large skillet, melt the butter. Add the fruit slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes.
2. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until the fruit is softened and lightly caramelized, about 10 minutes longer. Serve warm or at room temperature.
Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are sure to wow.
1 bunch carrots, peeled
1 large orange
¼ cup dark brown sugar
2 teaspoons butter
Freshly-chopped herbs of your choice, such as parsley, oregano and tarragon
1. To make the glaze, juice the orange in a small non-reactive saucepan. Over medium-heat, add the brown sugar and butter and cook until the mixture is slightly thickened, about 5 minutes, stirring occasionally. Remove from heat and set aside.
2. Brush the carrots lightly with olive oil and place directly on grill. Grill until crisp-tender, about 15 to 20 minutes, turning occasionally during cooking. In the last few minutes of cooking, brush the carrots all over with the glaze.
3. Remove the carrots to a plate, sprinkle with salt and fresh herbs. Serve immediately.
Apple Cider Syrup
Try it drizzled on apple pie!
¾ cup apple cider
½ cup packed brown sugar
2 tablespoons butter
½ teaspoon lemon juice
Small pinch each of cinnamon and nutmeg
1. Combine apple cider, brown sugar, butter, lemon juice, cinnamon and nutmeg in a saucepan over medium heat, bring to a boil.
2. Reduce heat and simmer uncovered for about 25 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat. Let cool for at least half an hour before using. Serve warm. (Syrup will thicken as it cools. If you’d like a thicker syrup, simmer it longer.) Refrigerate any unused portion in a sealed jar/container.
Baked French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
1 loaf Pain au Levain bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
1. Cut the bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve with raspberry preserves or Cara Cara orange compote (see recipe for details).