Try these 3 easy fall recipe ideas to incorporate classic autumn flavors into favorite dishes. Great for your next party or to spice up dinner at home.
Recipes and Photography by Sissy Yellen
One of my favorite fall nights to entertain is oddly Halloween night! I stumbled into this tradition a few years ago after inviting a few friends over to help pass out candy. I prepared a light menu- something that people can pick on, walk around with, and have fun welcoming trick-or-treaters in between sips and bites. This years menu is inspired by delicious local produce and some special Michigan food companies- spread out into two days to make life a bit easier. Enjoy!
Grilled Lamb Lollipops with Spiced Pecan & Local Kale Pesto
Grilled Lamb Lollipops
12-14 lamb chops, trimmed
3 cups extra virgin olive oil
1 cup pomegranate juice
5 big sprigs rosemary
1 bunch thyme
1 spring sage
2 T kosher salt
1 T coarsely ground black pepper
1 head garlic, peeled
6 oz. of spiced pecans
3 T chopped garlic
3 cups Lacinato kale- grown in Homer
2 cups fresh basil
1 t kosher salt
2 cups extra virgin olive oil
1 cup grated parmesan
½ t coarsely ground black pepper
1 8oz. bag of Germack natural pecans-sourced from Detroit
1 jumbo egg white- sourced from Charlotte
¼ t kosher salt
2 T butter
2 oz. spiced pecans
½ cup pomegranate seeds (optional)
Combine all of the chops and marinade ingredients in a large bowl. Cover and refrigerate for at least 24 hours, and up to 48 hours.
Preheat oven to 275 Degrees.
Melt butter and pour onto large baking sheet.
In a medium glass bowl, whisk egg white in bowl for 1-2 minutes until thick and frothy. Add salt, vanilla, cinnamon, allspice, and sugar to bowl. Fold in Germack natural pecans and spread evenly over buttered baking sheet.
Bake pecans for 50 minutes, tossing once during baking. Let cool and store in airtight container.
Rough chop basil and kale. Combine with all of the pesto ingredients and half of the olive oil. Slowly drizzle in the remaining olive oil until you reach a smooth and thick consistency! Can be stored in an airtight container for up to six days.
Thoroughly drain lamb from marinade. Preheat grill pan on HIGH! Quickly mark each side of lamb chops for 2-3 minutes and place on baking sheet.
Set aside for up to an hour and pop in a 400 degree oven for 5-7 minutes right before your guests arrive!
Garnish with pesto, reserved spiced pecans, and pomegranate seeds!
Roasted Pumpkin & Pimento Cheese Quesadillas
Seasoned slices of pumpkin are roasted until they tender and savory. The slices are paired with the South’s best kept secret: Pimento Cheese. I’ve created our own version of Pimento Cheese with American Spoon Chili Jam, made in Petoskey, MI. A sprinkle of Farm Country Medium White Cheddar from Lakeview, MI and the result is your favorite new fall appetizer.
1 “pie” pumpkin grown in Capac
1 T canola oil
½ T kosher salt
1 t coarse black pepper
½ t cayenne pepper
Pimento Cheese Spread
½ cup mayonnaise (substitute light, if you prefer!)
1/3 cup sour cream
4 oz. cream cheese
½ cup American Spoon Chili Jam – made in Petoskey
½ cup Farm Country Medium White Cheddar – made in Lakeview MI
1 package of Hacienda flour tortillas – made in Detroit
½ cup Farm Country Medium White Cheddar made in Lakeview, MI
1 recipe roasted pumpkin slices, from above
1 recipe Pimento Cheese Spread, from above
1-3 T canola oil for cooking
Black Pearl micro greens – grown in Ann Arbor
pickled piquante peppers, chopped
Preheat oven to 400 Degrees. Begin by slicing pumpkin in half, peeling, and seeding it. Place flat side down on cutting board, and cut slices that are about ¼-1/2 inch thick. Lay slices on sheet pan, brush with canola oil, and sprinkle with salt, pepper, and cayenne. Bake for about 15-18 minutes until tender and golden.
While pumpkin is roasting, begin making Pimento Cheese spread by combining mayo, sour cream, cream cheese, and chili jam in a medium mixing bowl. Work with a whisk until well combined. Fold in ½ cup of shredded cheddar.
For quesadillas- Spread pimento cheese on half of your tortillas. Layer pumpkin slices, and sprinkle remaining cheddar cheese on top. Cover with remaining tortillas. Working in batches on a cast iron skillet, heat canola oil over medium heat and brown quesadillas on both sides for several minutes. Transfer to cutting board, let cool down for several minutes, and slice into triangles!
Michigan Apple Sangria
1 750 ml bottle Bower’s Harbor Vineyard White Wine – made in Traverse City
¾ cup New Holland Brewing Company Orange Liqueur
2 Honeycrisp or Gala Apples, sliced- grown in Howell
1 Bartlett Pear, sliced
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 T fresh ginger , sliced
1/3 cup Buell’s local honey- sourced from Hartland
1 cinnamon stick
2 whole cloves
1 star anise
½ t ground cinnamon
1 750 ml bottle of Pellegrino sparkling water
Begin by slicing all of the fruit on a mandolin. Be careful, they are sharp!
Place your fruit in one large pitcher. Cover with wine, liqueur, honey, ginger, and spices.
Stir, cover, and refrigerate.
Stir & Serve!
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