Classic Fall Flavors, Reimagined

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You know that feeling. The temperatures start cooling down. The leaves start changing colors. And all you want to cook are the fall recipes you know and love. But let’s be honest. After a few weeks, you’re ready to mix it up with something new.

A great way to start is by pinpointing fall flavors that evoke the season for you most, and then using them in a way you’ve never tried before. For example, herbs like sage, thyme and rosemary have been used for generations to create savory foods. Instead, try using them in cocktails. Muddled with vodka, vermouth simple syrup, and lemon juice and zest, these herbs take your favorite fall flavors to a whole new level.

You can also get creative by venturing out to your local farmer’s market, picking up your usual items and adding in a few new ones. For example, if you always buy Brussels sprouts for a side dish, think about integrating flatbreads to make them part of an entree. Or if you’re the family baker, mix it up and make cranberry pear galettes in your french door wall oven. With just a little inspiration, you’ll be creating new fall favorites in no time. And don’t worry—trying something new doesn’t mean you have to wing it. Here are two clever recipes that will be showstoppers.

Brussels Sprouts Flatbread with Prosciutto and Sage

Dough Ingredients

1 ½ cups all-purpose or bread flour

1 tsp rapid-rise or instant yeast

1 tsp kosher salt

1 tbsp olive oil, plus more as necessary

½ cup water

Toppings Ingredients

3 tbsp extra virgin olive oil

Handful of fresh sage leaves (8-10)

1 lb. cremini mushrooms, sliced or halved

Salt and pepper to taste

2 tbsp salted butter

½ cup fresh basil, roughly chopped

1 clove garlic, minced

1 lb. brussels sprouts, shredded

2 tbsp apple butter

A pinch of crushed red pepper flakes

8 oz fresh burrata cheese

1 ½ cups shredded provolone cheese

1 tbsp pine nuts, toasted

3 oz prosciutto, torn

How to make it

For the Dough:

In the bowl of a food process combine flour, yeast, kosher salt. Pulse to combine. Turn the machine on and pour olive oil and water through the feed tube. Process until the mixture becomes a slightly sticky ball, about 30 seconds.

If the dough seems too dry add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition.

Coat a large bowl with a teaspoon of olive oil. Remove the dough from the food processor and put into bowl. Cover with plastic wrap.

Let the dough rest at room temperature until it doubles in size, 1 to 2 hours. Or you can refrigerate for several hours, even overnight, before using. If refrigerated, allow the dough to return to room temperature before continuing. Shape into a ball and let rest for 20 minutes.

For the Toppings:

Preheat oven to 450 degrees and prepare a large sheet pan or baking stone.

Heat 2 tablespoons olive oil on high heat in a large cast iron pan. When hot, add sage leaves and fry for 30 seconds. Remove and set aside.

Add mushrooms and season with salt and pepper. Let them cook undisturbed for 5 minutes until golden, then stir and continue cooking for 3-5 minutes, until the mushrooms have caramelized. Reduce heat and add the butter, basil, and garlic. Stir occasionally until the garlic is fragrant, 3-4 minutes. Remove from heat.

Toss shredded sprouts in a medium bowl with remaining olive oil and a bit of salt and pepper.

Press or roll the dough ball into a 1/2-inch-thick flat round, adding flour or oil to the work surface as necessary so the dough doesn't stick. Transfer to sheet pan or baking stone. To make transfer easier, try pressing out your dough on a piece of parchment paper.

Spread apple butter over the dough and sprinkle with red pepper flakes. Break the ball of burrata over the dough, then place the mushrooms and brussels sprouts over top. Sprinkle on the provolone and the pine nuts, then top with prosciutto.

Bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top with fried sage and serve.

Mini Cranberry Pear Galettes

Crust Ingredients

1 1/4 cups all-purpose flour

1 tbsp sugar

1/2 tsp kosher salt

10 tbsp cold unsalted butter, cubed

2 to 4 tbsp ice water, as needed

Filling Ingredients

3 ripe Bosc or Anjou pears, peeled and cut into small chunks

1 1/2 cups fresh or frozen cranberries

3/4 cup sugar

2 tsp all-purpose flour

1 tsp grated orange zest

1/2 tsp ground cinnamon

1/8 tsp ground allspice

1/8 tsp freshly grated nutmeg

Pinch of kosher salt

1 tbsp cold unsalted butter, cut into small pieces

1/4 cup heavy cream

Raw sugar, for finishing

How to make it

Using a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture forms coarse crumbs with some larger chunks of butter.

Slowly add ice water, one tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.

Turn dough out onto a lightly floured surface and divide into 6-8 equal balls. Wrap in plastic wrap and refrigerate for at least one hour, up to overnight.

Preheat oven to 375 degrees Fahrenheit. On a floured surface, roll each dough ball into a round about 6 to 8 inches in diameter.

Combine the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt and butter in a large bowl.

Evenly distribute the filling among the galettes, placing a couple spoonfuls in each one. Then, gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust. Brush the crust with heavy cream and sprinkle with raw sugar.

Bake for 35-45 minutes or until the filling is soft and bubbling and the crust is golden brown. Remove to wire rack to cool. Serve warm or at room temperature.

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