When Meghan's Husband was away for the weekend Jacqueline came to stay and they whipped up some cozy fall recipes.
WITCHES BREW (FROM CHRISTY'S THROWBACK KITCHEN)
1 ½ lb. kabocha (Japanese pumpkin), skinned and cut in 1 inch cubes
1 ½ lb. butternut squash, skinned and cut in 1 inch cubes
1 tablespoon fresh thyme leaves
1 medium sized yellow onion, quartered
4 garlic cloves, skinned
¼ cup olive oil
¼ teaspoon nutmeg
¼ teaspoon ground ginger
6 cups low-sodium chicken broth
½ cup heavy cream
Salt and pepper
Preheat the oven to 425 degrees.
In a large mixing bowl, add cubed pumpkin, butternut squash, quartered onion, garlic cloves and fresh thyme. Drizzle with olive oil and a generous sprinkle of salt and pepper. Toss well so all the veggies are coated. Dump the mixture on a parchment lined baking sheet. Bake for 30 minutes or until squash is tender and caramelized.
Carefully add the veggies to a blender with four cups of chicken broth. Blend. Add to pot over medium heat with the remaining chicken broth, nutmeg and ground ginger. Bring to a boil and lower to a simmer until ready for serving. Just before serving, add the heavy cream. Taste for salt and pepper and adjust accordingly.
3 apples, cored and sliced
3 tbsp. packed brown sugar
Juice of 1/2 lemon
1 tsp. ground cinnamon
Pinch kosher salt
1 large egg, lightly beaten with 1 tsp water
1 tbsp. demerara sugar
Make basic pie dough, and let chill 2 hours.
Meanwhile, prep your fruit filling: Combine sliced apples, brown sugar, lemon juice, cinnamon, and a pinch of salt in a large bowl. Gently fold to coat apples.
Preheat oven to 400° and line a medium baking sheet with parchment paper. On a lightly floured surface roll dough into a 12" circle about 1/8" thick. Transfer to prepared baking sheet.
Arrange apple slices on top of dough, leaving a 1 1/2" border around the edge. Fold the edge nearest to you towards the center. Rotate sheet plan slightly and repeat, until all edges are folded towards fruit.
Brush egg wash over crust and sprinkle with demerara sugar. Bake until crust is golden and fruit is tender, 40 to 45 minutes. Transfer to cooling rack and let cool completely before slicing.
1 cup Softened Butter (Sweet Cream, Salted)
1 cup Granulated Sugar
1/2 cup Brown Sugar
2 teaspoons Vanilla
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 3/4 cups of All-Purpose Flour
1 Bag Nestle Toll House Chocolate Chips
Cream the butter, brown sugar and granulated sugar in a mixer.
Add the eggs and vanilla and mix until fluffy.
Add the Baking Soda and salt and mix.
Add the flour a bit at a time and mix until it is completely incorporated.
Separate the cookie dough into three equal portions.
User food coloring to color one of the portions orange and one of the portions brown.
Add chocolate chips to each portion.
Create a 2 oz. cookie dough ball out of orange, brown and white dough.
Slightly press the cookie ball down onto the cookie sheet.
Bake in a 375 degree oven for 8-10 minutes or until golden brown around the edges.