Fall in Love with These Savory Fall Favorites from Epicurean Group

As the weather cools and the leaves start to crisp, we begin to crave warm, comfort food…the type that’s perfect for those chilly autumn days when all you want to do is curl up on the couch in a warm sweater and watch Netflix all day.

To help ease the transition from summer to fall, we’re sharing five seasonal favorite recipes that are perfect for this time of year!

GarlicPotatoFennelSoup

GARLIC POTATO FENNEL SOUP
{serves 4}

Ingredients:
¼ cup butter, unsalted, divided
4 garlic cloves, minced
1 medium yellow onion, peeled & diced
½ bulb fennel, chopped
1 russet potato, peeled & diced
3 cups chicken stock
2 green tart apples, peeled & diced
½ cup heavy cream
to taste kosher salt & black pepper

Preparation:
Sauté garlic, onion & fennel in 2 Tbsp butter for 5 minutes. Add potato & stock. Bring to a boil.

Add apples, boil for 10 minutes or until potatoes are tender.

Remove from heat, puree in blender or food processor until smooth.

Return to pot, add cream & heat throughout.

Season to taste with kosher salt & black pepper.

Garnish with fennel fronds & a thin drizzle of extra virgin olive oil.

PomegrantedMimosa

POMEGRANATE MIMOSA
{makes 6 drinks}

Ingredients:
1 pomegranate, seeded {reserve some raw seeds for garnish}
1 cup sugar, granulated
½ cup pomegranate juice
½ cup water
1 {750 ml} bottle prosecco {or any dry bubbles}

Preparation:
Combine pomegranate, sugar & water in a heavy-bottomed sauce pan. Bring to a boil for a couple of minutes. Reduce heat to simmer, stirring occasionally, until the fruit is soft & the liquid has thickened slightly, about 15 minutes.

Using a fine-meshed strainer over a large bowl, pour pomegranate syrup through strainer, pressing seeds with the back of a spoon until most of the liquid is in the bowl. Discard seeds, saving a few to be used as garnish.

To Make Cocktail:
Divide pomegranate syrup evenly between 6 champagne glasses. Top each one with bubbles. Stir gently if desired. Garnish with a few pomegranate seeds.

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BIG ITALIAN SALAD
{serves 4 as salad course, 2 as a main course}

Salad Ingredients:
1 head romaine heart, washed, dried & cut into ¾” pieces
½ head radicchio, julienned
1 Tbsp fresh italian parsley, chopped
1 Tbsp fresh basil, chopped
5 pepperoncini, chopped
1 cup english cucumber, seeded & chopped {peeled if you wish}
1 carrot, julienned
½ red onion, thinly shaved
½ cup grape tomatoes, halved
½ cup olives {green or black}, pitted & chopped
1 cup garbanzo beans, cooked & rinsed
1 Tbsp capers, rinsed & roughly chopped
1 cup fresh mozzarella, diced
½ cup parmesan, shaved
½ cup genoa salami, sliced thinly

Dressing Ingredients:
1 Tbsp italian parsley, chopped ¾ tsp kosher salt
1 Tbsp fresh basil, chopped ¼ tsp ground black pepper
¼ tsp dried oregano, chopped 2 tsp honey or agave nectar
2 garlic cloves, peeled & chopped
¼ cup good quality red wine vinegar
¾ cup good quality extra virgin olive oil

Preparation:
For the dressing, place all ingredients except olive oil in the food processor. Blend well, then slowly drizzle in olive oil with motor running to create an emulsified vinaigrette. Season to taste.

Place all salad ingredients in large bowl. Toss lightly to combine.

Immediately before serving, add half of the dressing & toss well, using your hands. Add small amounts of dressing as necessary; tasting & seasoning with kosher salt & pepper until salad is well dressed & flavorful.

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THAI CHICKEN & BUTTERNUT SQUASH SOUP
{serves 4}

Ingredients:
1 Tbsp canola, coconut or extra virgin olive oil
½ lb ground chicken or turkey
2 Tbsp thai red curry paste
4 scallions, sliced on bias white & green parts separated
2 tsp fresh ginger, grated on microplane
2 tsp garlic, minced
1 lb butternut squash, peeled, seeded & cubed
2 cups chicken stock
1 {15 oz} can coconut milk
1 Tbsp fish sauce
1 lime, juiced & zested
2 tsp sambal or sriracha sauce
As desired: fresh basil, bean sprouts, cilantro, sliced jalapeño, lime wedges & sriracha for garnish

Preparation:
Heat oil in a large pot over medium-high heat.  Add curry paste, stirring until the paste darkens, about 1 minute. Add chicken & stir occasionally, until nearly cooked through, about 3-4 minutes.  Add garlic, scallion whites & ginger.  Stir until softened, about 3 minutes. 

Add squash & chicken stock. Cover & bring to a boil. Reduce heat, simmering until squash is tender, about 10-12 minutes. Stir in coconut milk, lime juice & zest, sambal & fish sauce. Taste for seasoning & adjust as needed.

Serve a bountiful plate of garnish in the center of the table so guests can add toppings to the hot soup as desired.

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TOFFEE PUMPKIN PIE BARS
{makes 32 bars}

Ingredients:
2 cups crushed gingersnaps
¼ cup granulated sugar
¼ cup all purpose flour
½ cup unsalted butter, melted
1 {15 oz} can unsweetened pumpkin
¾ cup brown sugar, lightly packed
1 tsp cinnamon
2 tsp fresh ginger, grated on microplane
½ tsp kosher salt
¼ tsp ground cloves
4 eggs, lightly beaten
1 ½ cups half & half
½ cup crumbled toffee pieces
½ cup pepitas, toasted & chopped

Preparation:
Preheat oven to 375° F. Line a baking pan with parchment paper, spray with pan spray.

Combine crushed gingersnaps, sugar & flour. Add melted butter & stir well to combine. Firmly press crumb mixture onto bottom of prepared pan; set aside.

Combine pumpkin, brown sugar, cinnamon, ginger, kosher salt & cloves.

One at a time, add eggs & beat lightly until well combined. Gradually add half & half, stirring until just combined. Pour filling into crust lined pan. Bake for 40-45 minutes or until knife inserted in center comes out clean.

While warm, sprinkle top with toffee & pepitas, let cool on wire rack. Cut into bars when cool. Cover & store chilled.

Innovation Chef, Jenna Johansen Shares a Family Favorite for National Applesauce Cake Day

(Photo courtesy of AllRecipes.com )

(Photo courtesy of AllRecipes.com )

In honor of National Applesauce Cake Day on June 6th, Innovation Chef, Jenna Johansen shares one of her all-time favorite family recipes with us.

One of my absolute favorite summertime sweets to make is chocolate applesauce cake. I love our handed-down family recipe; moist and delicious, and I usually always have the ingredients on hand. This version needs no frosting, so it travels easily and sits on a picnic bench perfectly, which is just what a hot summer day calls for.

I have fond memories of my mother making it often as a kid and we never had leftovers for long because everyone loves it! This version came from my Great Grandma Pearl, handed-down over generations. Today, she is 106 years old, living in Fargo, North Dakota. Maybe applesauce cake has more benefits to it than just good taste!

I like to pick the chocolate chips off the top. As I was growing up and doing a lot of the baking, I would use WAY more than the specified 1/2 cup of chocolate chips and you may want to, too!

Applesauce first came into vogue during World War I and the Great Depression when many rations were scarce. Now, I think of applesauce as being the perfect use for the fallen apples from our tree. I just peel, cook and puree to have my own homemade applesauce, so easy and simple.

P.S. This recipe pairs perfectly with corn on the cob, deviled eggs, cold beer, potato salad and anything that’s cooked on the grill!

My Mom’s Chocolate Applesauce Cake

Ingredients:
1/2 cup shortening
1 1/2 cup sugar
1/2 tsp cinnamon
2 Tbs cocoa {I love the baking cocoas from Savory Spice}
1 can of applesauce
2 unbeaten eggs
2 cup flour
1 1/2 tsp baking soda
1/2 tsp salt

Topping:
2 Tbs sugar
1/2 cup chopped pecans
1/2 cup chocolate chips {my mom uses semi-sweet but I like to use milk chocolate}

Directions:
Mix all cake ingredients well.
Pour into a greased 9″x13″ cake pan.
Sprinkle the top with topping ingredients {I always add more chocolate chips}.
Bake 350 F for 30-40 minutes until an inserted toothpick comes out clean.

Happy Hummus Day!

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To commemorate National Hummus Day, we’re sharing a healthy and delicious Roasted Red Pepper Hummus recipe created by our Executive Chef at Sports Authority Field, Nikki Olst.

 “We love this in the kitchen for a number of reasons; the touch of spice and tang from the roasted red peppers, how easy it comes together, and it goes great with everything!”

-Nikki Olst, Executive Chef at Sports Authority Filed

Roasted Red Pepper Hummus
Yields 2 cups
Prep Time: 10 Minutes
Total Time: 40 minutes {includes 30 minutes of chill time}

Ingredients
1 {15.5 oz.} can chickpeas, rinsed
¼ cup roasted red peppers
¼ cup tahini
¼ cup extra virgin olive oil
¼ cup water
1 garlic clove, minced
¾ tsp salt
pinch cayenne pepper
3 Tbsp fresh lemon juice

Directions
Process all of the ingredients in a food processor until smooth, about 45 seconds.  Transfer to a serving bowl & chill until the flavors have blended, at least 30 minutes.  Serve cold with assorted crackers, tasty veggies & pita bread.

Leftover Oatmeal? Try this!

Muffins like to be surrounded by their friends : butter and hot cocoa.

Muffins like to be surrounded by their friends known as Butter and Hot Cocoa…

Oatmeal is on the breakfast menu every week at our house. Not that there is a menu, per se. There is simply an eat your breakfast situation – similar to that of lunchbox finds and dinner delicacies. You get what you get. You’re welcome.

You’d think I’d learn not to make so much oatmeal, but I was never good at math – so I always end up with more than needed. And I find it hard to sell oatmeal as an after-school snack.

You know what I can sell as an after-school snack? Muffins. Especially right out of the oven. Especially paired with a cup of hot chocolate. Especially on a blustery fall day.

Georgia is a muffin master...

Georgia is a muffin master…

So yesterday I asked our Epi kitchen pros if I could make muffins out of leftover oatmeal. The kitchen team totally loves it when I go to them in the middle of a busy work day and ask them questions like this. They act like they are super duper busy prepping for a huge event, but I know, deep down, that they would be disappointed if they didn’t have the chance to stop everything and discuss oatmeal muffins.

I realize that many of you out there don’t have access to a full kitchen of professional chefs so I am sharing this recipe with you. It’s fast, it’s healthy, and it’s delicious. And it leaves more room in your fridge for the important things. Like vegetables. And Chardonnay. Speaking of, these muffins pair well with Chardonnay.

There's simply no room for oatmeal...

There’s simply no room for oatmeal…

Epicurean’s Play It Again Oatmeal Muffins

Prep time: 10 minutes | Bake time: 25 minutes | Servings: 12 muffins

Ingredients:

  • 1 1/2 cup flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1/2 cup milk (I used almond milk)
  • 1 egg, well beaten
  • 2 tablespoons butter or oil, melted (I used coconut oil)
  • 1 cup cooked oatmeal (my leftover oatmeal already included raisins and brown sugar – feel free to add these items or others such as blueberries, chocolate chips, etc. – creativity, like chocolate chips, is encouraged in the Epicurean kitchens!)

Directions:

  • Preheat oven to 400 degrees.
  • Butter or spray or line muffin pans.
  • Combine dry ingredients together in small bowl.
  • In a separate bowl, stir the egg, milk, and butter into the oatmeal.
  • Stir until well blended.
  • Combine the two mixtures and mix well.
  • Spoon each muffin cup 2/3 full of batter.mes out dry when inserted into the center.
  • Bake for about 20 minutes, or until a toothpick comes out clean.

submitted by Stephanie Blackford

Feel The Beet

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According to historians, beets have been around since 800 BC (who decides to research this stuff is beyond us, but who are we to judge?). Turns out these interesting vegetables were found in the Hanging Gardens of Babylon which, by the way, are one of the Seven Wonders of the World. So does that make beets extra special? Are they a hanger-on to The Hanging Gardens’ claim to fame?

Who knows, but beets are enjoying their plate popularity these days; and finding their way into all kinds of recipes from salads to soups to smoothies.

Beets do boast loads of nutritional hutzpah, including lowering blood pressure, boosting stamina, and fighting cancer. And they add a great texture and bold color to any dish. They are pretty AND smart.

Epicurean recently served a version of this delicious beet salad at a fundraiser and the live auction went gangbusters! See – that boosting stamina thing is real.

Epicurean’s Feel the Beets Salad

Serves: 4| Prep: 10 mins| Cook: 30 mins

Ingredients:

  • 4 medium beets cleaned and halved
  • 1/2 cup chopped walnuts
  • 3 tablespoons maple syrup
  • 1 (10 ounce) package baby spinach
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 ounces goat cheese
  • 2 avocadoes, chopped

Directions:

  • Place beets into a saucepan, and fill with enough water to cover
  • Bring to a boil and cook until tender (approx. 30 minutes)
  • Drain and cool, then cut into cubes
  • While the beets are cooking, place the walnuts in a skillet over medium-low heat
  • Heat until warm and starting to toast, then stir in the maple syrup.
  • Cook and stir until evenly coated
  • Remove from the heat and set aside to cool
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil
  • Place a small amount of dressing on each plate (this is a good trick, adds flavor at the bottom and keeps greens from sliding off the plate!)
  • Place a large helping of spinach onto each of four salad plates,
  • Divide the candied walnuts equally and sprinkle over the greens.
  • Place equal amounts of beets over the greens, and top with dabs of goat cheese and avocado
  • Drizzle each plate with some dressing
  • Enjoy

 submitted by Stephanie Blackford 

Peaches vs. Lima Beans – What’s In Your Margarita?

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Peaches are my favorite fruit. I even named one of my children Georgia. Granted, sometimes she is not all together peachy, but … anyway.

The sad thing about peaches is that they are only in season for a short time, so I spend these few weeks making memories with my beloved peaches. Peach pancakes, peach smoothies, peach cobbler, and peach margaritas, to name a few. The memories after the peach margaritas are a smidge fuzzy, but…anyway.

I am making this recipe tonight, if I can keep my crew of four (and their friends) away from the gorgeous peaches on my counter. Epicurean, as usual, is cooking and creating with seasonal items and our kitchens are chock full of this glorious fruit. The peach tarts I eyed the other day  could have been on the cover of a magazine. That’s the other great thing about peaches – they are pretty! Unlike lima beans which are – um – not. And lima bean margaritas just don’t have the same appeal, do they?

Speaking of magazines, this recipe comes from Real Simple. Enjoy.

Chicken with Grilled Peaches and Arugula 

Serves 4| Hands-On Time: 20m| Total Time: 20m
Ingredients

  • 4 6-ounce boneless, skinless chicken breasts
  • 2 tablespoons plus 1 teaspoon olive oil
  • kosher salt and black pepper
  • 2 medium red onions, sliced into 1/2-inch-thick rounds
  • 3 peaches, cut into wedges
  • 1 bunch arugula, thick stems removed (about 4 cups)
  • 2 tablespoons balsamic vinegar
  • 2 ounces blue cheese, broken into pieces

Directions

  • Heat grill to medium-high.
  • Brush the chicken with 1 teaspoon of the oil and season with ½ teaspoon each salt and pepper.
  • In a bowl, toss the onions, peaches, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  • Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side.
  • Grill the peaches until charred, 2 minutes per side.
  • Toss the arugula with the onions, peaches, vinegar, and remaining oil.
  • Top with the cheese.
  • Serve with the chicken.

 

Brussels (no – not the european city)

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Everybody gets their moment to shine. Same goes for veggies. It was micro greens. Then kale. And now its brussels sprouts. I hated these as a kid, often comparing them to carpet, which was not a big hit with my mother. But now – NOW – I am in brussels sprout love.

I recently spent some time at the Pines Lodge in Beaver Creek. I found myself at the Grouse Mountain Grill and made a meal out of a tasty pineapple mojito and a brussels sprouts appetizer. You wouldn’t think the two go together, but let’s pretend they do.

I was lucky enough to meet the chef, David Gutowski who is sort of a big shot, I now know. And after a little banter, I learned that he is a friend and a fan of our fabulous Jenna Johansen. So he graciously gave me his brussels sprouts recipe. It’s amazing what small talk can get you.

These were the best brussels sprouts I’ve ever tasted and the recipe seems simple and straightforward, always a plus.

 

Crispy Brussels Sprouts

Ingredients:

  • 2 cups brussels sprouts, cleaned, halved, and blanched
  • 1/2 cup maple syrup
  • 1/2 cup apple cider vinegar
  • 2 TBL smokey, crispy bacon, minced

Directions:

  • Mix maple syrup and apple cider vinegar in a small saucepan
  • Cook over medium high heat until boiling
  • Lower heat and and allow sauce (gastrique) to reduce
  • “Fry” brussels sprouts at 350 degrees until golden brown
  • Drain on paper towel and toss with  3TBL gastrique and bacon
  • Season with salt
  •  Enjoy