Autumnal winds approach yet summer tides keep turning as we find ourselves between summer and fall. The sun continues to set earlier and temperatures drop. However, these recipes are the right mixture of seasonal and scrumptious. Whether dining alone or with friends and family members, you’ll warm up to this soup, snack, meal, and beverage.
1 teaspoon of butter
2 crushed garlic cloves
5 sundried tomatoes chopped and in oil
3 cans of plum tomatoes (400 grams)
500 milliliters or vegetable stock
125 grams of fresh basil pesto
142 milliliters of sour cream
Basil leaves to place on top
Put the butter in a large pan as you add garlic over a low heat. After a few minutes, add sun-dried tomatoes, canned tomatoes, stock, and seasoning. Bring the ingredients to a simmer as the soup bubbles for 10 minutes. Mix the ingredients in a stick blender and periodically add sour cream. Serve with a tablespoon of pesto on top along with a bit of sour cream. Finally, top the soup with basil leaves.
1/2 bunch of grapes cut in 1/4 slices
1 block of brie
Spread brie on one side of the tortilla. Add sliced grapes on top of the brie. Fold the tortilla. Heat a thin layer of oil on a skillet (don’t use too much). Place the folded tortilla on top of the warm skillet and cook for 2 to 3 minutes. Flip the browned side and do the same for the other. Slice the tortilla in quarters and serve with guacamole (optional).
315 grams of flour
1/2 tablespoon of table salt
225 grams of diced unsalted butter
120 grams of sour cream or Greek yogurt
1 tablespoon of white wine vinegar
80 milliliters of ice water
1 large butternut squash
3 tablespoons of olive oil
Ground black pepper
15 grams of butter
2 large sweet onions
185 grams of Italian fontina cheese
1 teaspoon of chopped thyme
1 egg yolk beaten with 1 teaspoon of water
For pastry: Combine the flour, salt, and the diced butter in a bowl. In a separate bowl, whisk the sour cream, vinegar, and water. Pour it over the butter-flour mixture. Stir until a dough forms and pat the dough into a ball, wrap in plastic, and chill in the fridge for 1 hour to 2 days.
For squash: Preheat the oven to 200° F. Peel the squash, halve it, and scoop the seeds. Cut it into 1-centimeter chunks. Pour 2 tablespoons of the olive oil on a baking sheet and spread evenly. Place the squash chunks on the sheet and sprinkle with salt and pepper. Roast for 30 minutes, turning the pieces over as they get evenly brown.
For caramel onions: Melt butter and olive oil in heavy frying pan. Cook the onions over medium-low heat with a bit of salt. Stir until soft and tender (about 25 minutes). Stir in cayenne pepper (optional). Mix the squash, caramel onions, cheese, and herbs in a bowl.
For galette: On a floured surface, roll the dough and transfer to a baking sheet. Spread the squash-cheese mixture over the dough. Fold the border of the squash and cheese. The center will open. Brush the outside with the egg yolk. Bake for about 35 minutes or until brown. Let it sit for 5 minutes and cut into wedges. Serve warm or at room temperature.
3 teaspoons of instant tea powder
½ teaspoon of ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
6 cups of Strawberry-Kiwi Hint water
1 packet of cherry Jell-O
1 cup of orange juice
1 quart of cranberry juice
¼ lemon juice
Put the tea, allspice, cinnamon, and nutmeg in a bag and place in boiling strawberry water for 5 minutes. Stir in the cherry gelatin and allow to cool. Add the orange juice, lemon juice, cranberry juice, and a bit more of strawberry-kiwi water. Mix, serve warm, or refrigerate. Slice strawberries to drop in the tea.