Fall flavors that won’t quit

Ok…I can’t stop.  I just love the flavors of fall.  They inspire me.  So after I recently tackled trio of fun fall recipes for She in CLE, I still have more to give, and cook, and eat.

How about Pumpkin and Sausage Soup?  Or a Caramel Apple Martini?  And, since nobody can get enough pumpkin this time of year…Pumpkin Sage Risotto.

pumpkin-sausage-soup

Pumpkin and Sausage Soup

2 links Italian sausage

1 T. extra virgin olive oil

1 small onion, finely copped

1 large garlic clove, finely chopped

2 T. butter

1 sprig rosemary, finely chopped

2-3 fresh sage leaves, julienned

2-3 c. chicken stock

4 T. pumpkin puree

pinch of nutmeg and cinnamon

1 T. heavy cream

Salt and pepper to taste

Remove the sausage from its casing and brown in a hot pan, breaking up with a wooden spoon.  Set aside.  In the same pan, lower the heat to medium/high and add the onion, garlic, and 1 T. of butter, then season with salt and pepper to taste.  Cook until the onion softens, then add the sage, rosemary and pumpkin.  When the pumpkin and herbs become fragrant (3 min or so) add the stock and whisk until combined.  Season again. Bring to a boil then lower the heat and simmer for 10 minutes.  Add the heavy cream, cooked sausage, nutmeg and cinnamon, and last 1 T. of butter.  Cook another 5 minutes.  You can thin it out by adding stock, if desired.  Or make it more creamy, by adding more heavy cream.

pumpkin-risotto

Pumpkin Sage Risotto

3 T. butter

1 T. olive oil

1 T. garlic, minced

1/3 c. onion finely chopped, or a whole shallot, minced

1  c. Arborio rice

1/4 white wine

4 c. chicken stock

1/4 c. Parmesan cheese

3 T. pumpkin puree

handful of sage leaves, chopped

1 T. chives, chopped optional)

Pour the stock in a large sauce pan and keep warm.  Heat 2 T. of the butter and the olive oil in a large frying pan.  Add the onion/shallots and the garlic and saute at medium high until vegetables are softened, season with salt and pepper.  Add the rice and cook until the grains are toasted.  Pour in the white wine and let the alcohol burn off.  Add a couple ladles full of stock and stir frequently, until the rice absorbs it.  Repeat several times, continuing to stir frequently until the rice is fully cooked.  Lower the heat and add the last tablespoon of butter, cheese, pumpkin puree and one or two chopped sage leaves.  Garnish with chives. Serve.

For a variation, heat a small saute pan on high, and pour in about a 1/2 inch of canola or vegetable oil.  Fry the sage leaves whole and garnish your risotto.  Or, top with grilled sausage, sliced into discs.

caramel-apple-martini

Caramel AppleMartini

1 part/2 oz. caramel vodka (salted caramel if possible

2 parts/4 oz. regular vodka

2 oz. of apple cider

pinch of salt

handful of salter, roasted peanuts

1 T. caramel sauce

Pulse the peanuts in a food processor until fine.  Pour the caramel topping on to a small, shallow plate.  Pour the peanuts on to a similar plate.  Coat the rim of a martini glass in the caramel, then in the peanuts.  Leave the glass upside down on the plate while you shake the drink.  Combine both vodkas, the cider, salt and about 6 ice cubes in a martini shaker.  Shake about 20 times.  Pour, enjoy, repeat.

I’m in the business of collecting great recipes that incorporate these ingredients.  So, please send, or share some that are working for you!

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