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Early Autumn Recipes (Mid-September through Early October)
FRUITS:
1. Apples, midseason
Fuji Apple and Radicchio Salad with Maytag Blue Cheese and Spicy Glazed Walnuts (from San Franciscos Channel 4 News
Station, recipe provided by the Lark Creek Inn in Larkspur, CA)
Golden Delicious Apple Curry Rice (from the
Ukrops site)
Daniel Bouluds Curried Cream of Cauliflower and Apple
Soup (from the Starchefs site)
Apple Cider Indian Pudding (from Epicurious,
Gourmet magazine)
2. Grapes, late season
Concord Grape Pie (from Floras Recipe
Hideout)
Melon, Nectarine, Grape, and Plum Compote
(from Epicurious, Gourmet Magazine)
Curried Indonesian Salad with Seedless Grapes and Muscat Raisins
in a Roasted Cashew Dressing (from The Association for Dressings and Sauces site)
Homemade Grape Jelly (from Ring Online, a Michigan
site)
3. Pears, late season
Swiss Pear Supper Salad (from the Pear
Bureau)
Balsamic Pear-Salmon Saute (and many
additional recipes, from Corby Kummers March 1996 column, The Atlantic Monthly site)
Fruity Dessert Crepes (from Urban Desires, Paulette
Licitras column Crepes Demystified)
Pear Hazelnut Custard (from the Robert Mondavi site, recipe by
Annie Roberts)
4. Persimmons
Persimmon Chocolate Chip Cookies (from the Salt &
Pepper recipe archive)
Persimmon Muerbeteig, or Persimmon Shortcake (from the
Abundance Across America site, recipe a prizewinner at the Mitchell, Indiana Persimmon Festival)
Steamed Persimmon Pudding (from the Robert Mondavi site,
recipe by Annie Roberts)
Sauteed Persimmons and Green Beans with
Chives (from Epicurious, Gourmet Magazine)
5. Pomegranates
Banana and Pomegranate Salad (northern Indian recipe
from the Internet Chef site)
Winter Salad of Greens with Smoked Ham and Pomegranate (from
the Minnesota Public Radio website)
Ash-e Anar, Pomegranate Lentil Soup (from the
Washington State Tri-City Herald site)
Egyptian Sweet Couscous Dessert (from the Arabia
Online website)
6. Quinces
Candied Quince Tart (from Epicurious,
Gourmet)
McComass Quince Jelly Recipe (from an Australian National
University staff homepage)
Sharbat-e Beh Limou, Persian Quince Syrup (from the
University of Pennsylvania School of Arts and Sciences staff homepage)
VEGETABLES:
1. Celeriac
Celery Remoulade (from the eGG, recipe by Julia
Child)
Potato and Celery Root Puree (from Epicurious,
Bon Appetit magazine)
Cod Pepper Stew with Celeriac (from the
Shelter Publications site, recipe from Mrs. Restinos Country Kitchen)
Celeriac and Sliced Tomato Salad
(from the Shepherds Garden Seeds site)
2. Winter Squash and Pumpkins
Butternut
Squash Stew (from the Shepherds Garden Seeds site)
Pumpkin Meringue Ice-cream Pie (from the
eGG)
Spaghetti Squash Sesame-Ginger Salad (from the Nichols
Garden Nursery Site in Oregon)
Thai Coconut Custard Baked in Acorn Squash (from the
Applewood Inn in Guerneville, California)
MEAT / FISH:
1. Pheasant
Phasianus Oenogarus, or Drunken Pheasant (from Cooking with
Stefano Milioni, on the Cucina Online site)
Walnut-Stuffed Pheasant (from the Wild Turkey Bourbon
site)
Pheasant and Dumplings (from the Fine Fishing
magazine site)
2. Rabbit
Rabbit Stewed with Prunes in Rodenbach Beer (from the Vanberg &
Dewulf, Belgian Beer site)
Creole Italian Gumbo (from the New Orleans Metropolitan Convention and
Visitors Bureau, recipe by Chef Haley Gabel of Bacco Restaurant)
3. Venison
Venison Medallions in Louisiana Fig Glaze (from the Chef John Folse &
Company site)
Chicken-Fried Venison (from the Sports Afield
site)
Herbed Venison Roast with Raisinberry Relish (from
Bluebonnet Venison Farms in San Antonio, Texas)
Venison Jerky (from The FishersNet.com site)
4. Monkfish
Garlic-Roasted Loin of Monkfish Wrapped in Bacon over Peasant-Style
Lentils (from The Ryland Inn in Whitehouse, New Jersey)
Monkfish Medallions with
Almond Black Butter Sauce (from the Mad Science Fearless Cookery recipe archive)
Monkfish Bourguignonne (from Home Arts, Country
Living Magazine)
Spiced Marinated Monkfish with Compote of Apple, Honey, and Dates
(from Rolys Bistro in , Ireland)
5. Native Oysters (European and Olympia)
Oysters and Caviar (from WHYY Radio in Philadelphia, recipe by Chef Jim
Coleman of Rittenhouse Hotel restaurant, Philadelphia)
Oysters Palatine, Baked Oysters and Spinach with
Curried Hollandaise (from the Hotel Manisses, Block Island, Rhode Island)
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