Smooth and creamy then topped with sautéed garlic chips, pepitas, and fresh sage, this delicious Pumpkin Hummus has amazing flavor. It’s guaranteed to become a regular on your Fall party buffet. We like to serve it with toasted pita chips, but it’s just as delicious with fresh veggies.
15-ounce can Cannellini beans
¾ cup pureed pumpkin, fresh or canned
2 tablespoons lemon juice
2 tablespoons tahini
½ teaspoon ground roasted cumin
½ teaspoon smoked paprika
¼ teaspoon coriander
1 pinch cayenne pepper
Sage, Garlic and Pepita Topping
3 tablespoons olive oil
2 cloves garlic, thinly sliced
8-10 small sage leaves
¼ cup pepitas
For serving: Toasted Pita Bread
Rinse and drain the cannellini beans. Then add to a food processor or blender along with pumpkin, lemon juice, tahini, roasted cumin, smoked paprika, coriander, and cayenne. Purée until creamy and smooth, scraping down the sides as needed. Add salt and pepper to taste. Process again until incorporated. Pour into a serving bowl and swirl to create grooves in the surface to hold the topping.
For the Topping: Heat the olive oil in a sauté pan over medium heat. Add garlic, sage, and pepitas and sauté for a few minutes to brown slightly. Pour over the pumpkin hummus and serve with warm toasted pita bread.
Delicately flaky, tall, and full of melted smoked cheddar cheese and thinly sliced sage. Perfect for a Fall Breakfast to go along with this easy Apple Butter recipe.
3 pounds apple, mix of sweet and tart apples, peeled, cored, chopped
3 cups apple cider
1 cup granulated sugar
3 three-inch cinnamon stick
8 whole cloves
½ teaspoon kosher salt
Bring apples, cider, sugar, cinnamon, cloves, and salt to a boil in a large wide pot. Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated and apples are very soft, about 2 hours. Remove the cinnamon sticks and cloves. Blend with an immersion blend or place in a high-speed blender and process until smooth. Place in four one-cup jelly jars and refrigerate or freeze.
Sage & Smoked Cheddar Biscuits
4 cups White Lily flour, plus more for cutting
2 tablespoons baking powder
1 tablespoon baking soda
2 teaspoons coarse salt
2 cups grated smoked cheddar
2 tablespoons chopped fresh sage
¾ cup cold unsalted butter, cut into cubes
1 ½ cups buttermilk
Preheat the oven to 450˚F. In a large bowl whisk together the flour, baking powder, baking soda, and salt. Add cheddar and sage and whisk to combine. Add butter and cut into the flour with butter with a pastry cutter until the mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and with a wooden spoon stir until just combined.
Turn dough out onto a lightly floured work surface and knead just until it comes together. Gently pat unto a large round. With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 3-inch round biscuit cutter, cut out the biscuits. Cut until you have 12 biscuits by rerolling and cut scraps. Place biscuits on a baking sheet, 1 ½ inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature with the Apple Butter.
It’s Pumpkin Spice time and we have it all wrapped up in a tasty Bundt Cake. Filled with a tunnel of vanilla cream cheese and topped with brown butter icing and caramelized nuts, the cake is spiced with a blend of allspice, cinnamon, ginger, nutmeg and cloves. It’s the American quintessential flavor of fall.
Cream cheese filling
8 oz. cream cheese
¼ cup sugar
1 large egg
2 teaspoons vanilla bean paste
12 Tbsp. softened butter, plus more for the pan
2¼ cups all-purpose flour, plus more for the pan
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. ground cloves
½ tsp. salt
1 can pumpkin purée, 15 ounces
¾ cup buttermilk
1 teaspoon vanilla extract
1 cup sugar
¼ cup light brown sugar
3 large eggs
Using a hand held or stand mixer, in a mixing bowl, beat the cream cheese, sugar, egg, and vanilla bean paste until smooth. Add to a large plastic disposal piping bag, being careful to keep the cream cheese 2-1/2 inches away from the pointed end, and set aside.
Preheat oven to 350°F. Brush a Bundt pan with butter, then lightly flour and set aside. In a medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt; set aside.
In another mixing bowl, whisk together the pumpkin, buttermilk, and vanilla; set aside.
In the bowl of a stand mixer or using a hand-held mixer, cream the butter and sugar until fluffy, about
5 minutes scraping down the sides as needed so all is beaten well. Add the eggs, one at a time, beating until well incorporated after each addition. Add in about ⅓ of the dry flour mixture, followed by ½ of the wet pumpkin mixture, and repeat ending with the dry ingredients. Scrape down the side of the bowl and mix until just combined, being careful to not overbeat.
Pour ¾ of the batter into the prepared Bundt pan. Tap the pan on the counter several time to release any air bubbles. Snip off 2-1/2” off pointed end of the piping bag. Insert the ending down into the center of the batter and pipe the cream cheese into the batter to make a tunnel in the center. Spoon the remaining batter over the top and smooth to even it out.
Bake for 60 minutes or until toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in pan, then invert onto cooling rack. Cool completely.
Caramelized Walnuts and Pepitos
1 cups raw walnut halves
½ cup pepitos
½ cup sugar
⅛ teaspoon kosher salt
Preheat oven to 350°F. Lay the walnuts and pepitos out on a baking sheet in a single layer. Bake for 5-8 minutes, until just slightly darker in color and fragrant. Set aside to cool. Line a rimmed baking sheet with a silicon baking mat or parchment paper.
Add the sugar into a medium saucepan and place over medium high heat. When the sugar begins to melt, stir with a wooden spoon. Keep stirring until all the sugar has melted and the color is a medium
amber. Add the nuts and stir quickly to coat all. Pour the nuts out on to the lined sheet tray and, working quickly, spread them out by using two forks to separate the nuts into small cluster. Sprinkle with the salt and cool completely.
Brown Butter Maple Icing
4 Tablespoons butter
⅔ cup powdered sugar
2 Tablespoon pure maple syrup
1 Tablespoons milk
Melt the butter in a small saucepan over medium-low heat. Cook, watching the butter carefully, and swirling the pan until the butter begins to turn amber in color.
Remove butter from heat and whisk in the powdered sugar and maple syrup until smooth. Add the milk, a few drops at a time, and only if the icing needs to be thinned. Spoon the icing over top of the cake and immediately top with the candied walnuts
It’s our Lexington William Sonoma Fall Recipe. Maple and cider-glazed chicken over chicken sausage, potatoes, peppers, and apples that’s tossed in a sauté with boiled cider and mustard. It’s a delicious addition to your fall menu.
Maple, Cider & Thyme Glazed Roast Chicken
One 3-to 4-lb. whole chicken, cut into 6 pieces – breasts, legs & wings
2 tablespoons thyme leaves
½ cup grade B pure maple syrup
½ cup boiled cider
1 tablespoon chopped fresh sage leaves
½ teaspoon ground cinnamon
⅛ teaspoons crushed red pepper flakes
Preheat the oven to 425°F. Dry the chicken skin. Salt the chicken and season with pepper. Place the chicken in roasting pan and roast for 20 minutes. Reduce the temperature to 375˚F and roast 30 minutes longer until the internal temperature of the chicken reaches 165˚F.
While the chicken roasts. in a small sauce pan combine the thyme, maple syrup, cider, sage, cinnamon, and red pepper flakes. Simmer over medium heat until the mixtures reduces in half and become a thick glaze. Remove from the heat but keep warm.
Remove the chicken to a platter and baste with half the maple cider sauce. Let it rest for 15 minutes then baste with the remaining sauce and serve over the sauté.
Chicken Sausage and Potato, Petit Poivrons and Apple Sauté
1-1/2 pounds fingerling potatoes
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, finely chopped
½ large yellow onion, cut into medium dice
6 ounces chicken with sage breakfast sausage, finely chopped
1 large apple
Freshly ground black pepper
1/4 cup boiled cider
1 tablespoon Dijon mustard
2 tablespoons fresh thyme leaves
1/2 cup jarred Petit Poivrons (Sweety Drop Peppers) drained
2 tablespoons chopped fresh flat-leaf parsley
Heat an immersion circulator to 190˚ F. Vacuum seal the potatoes with 2 tablespoons of butter and 1 teaspoon salt. Place in the water bath and cook for 1 hour.
Heat 1 tablespoon olive oil over medium-high heat in a 12-inch sauté pan. When the oil is hot, add the onion, garlic, and sausage and cook, stirring and breaking up the sausage with the side of a wooden spoon, until the sausage is golden brown and broken into small pieces, 8 to 10 minutes. Scrape the cooked sausage and onions into a medium bowl. Add the remaining 1 tablespoon oil and the Sous Vide potatoes, the liquid in the sous vide bag and apple to the skillet; cook, stirring frequently, until the potatoes and apple are golden brown and the apple is tender. In a small bowl, whisk together the boiled cider, mustard, and thyme. Return the sausage and onions to the skillet and stir in the cider mixture. Add the Petit Poivrons, cook, stirring gently, until the hash has browned nicely, about another 2-3 minutes. Season to taste with more salt and pepper. Stir in the fresh parsley and serve hot under the chicken.