Autumn Recipes

Fish in Parchment

Servings: 4

Ingredients

  • 4 half-pan-size sheets of parchment

  • 4 thin white fish fillets (I use petrale sole about 1/2 in. thick at the most)

  • 1 large leek, julienned

  • 1 large carrot, julienned

  • 1/2 cup fresh orange juice

  • 1 teaspoon dried tarragon or 4 sprigs fresh

  • 4 tablespoons unsalted butter, softened

  • Salt and pepper

Directions

Preheat oven to 400°F. Place the vegetables on one-half of the parchment paper. Then, place the fish fillet on top. Gently pour 1 tablespoon of orange juice over the fillet. Season with salt, pepper and tarragon. Place one tablespoon of soft butter on top.

Starting from one corner fold over the parchment and seal in the fish and vegetables until a package has been formed. Place on a sheet pan and bake for 10-12 minutes. Remove from oven and cut open the package. Serve immediately.

German Coleslaw

Servings: 12

Dressing Ingredients

  • 1/3 cup distilled white vinegar

  • 1 teaspoon dry mustard powder

  • 1/2 teaspoons celery seeds

  • 1/3 cup sugar

  • 1/3 cup neutral oil

  • Salt to taste

Coleslaw Ingredients

  • 1/2 medium head of green cabbage (about 7 cups), cored and finely sliced

  • 1 small head of red cabbage (about 1 1/2 cups), cored and finely sliced

  • 1 small carrot, trimmed, peeled, and coarsely grated

Directions

Dressing

In a medium bowl, add the vinegar, mustard, and celery seeds and whisk to combine. Add the sugar and whisk vigorously until dissolved. Pour the oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.

Coleslaw

In a large bowl, add the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.

Apple Crisp

Servings: 10

Apple Filling Ingredients

  • 4 pounds seasonal apples (mix the varieties!), sliced, skin on,

    approximately equal sizes

  • 2 tablespoons apple cider vinegar

  • Sugar to taste

Crisp Topping Ingredients

  • 1 1/2 cups hard red wheat flour (bread flour works great for this)

  • 1 1/2 cups old-fashioned rolled oats

  • 1 1/2 cups brown sugar

  • 1 ½ teaspoons cinnamon

  • 3/4 teaspoon salt

  • 3/4 cup unsalted butter, melted and cooled

Directions

Preheat oven to 350°F.

Apple Filling

Toss the apples with the vinegar and sugar and spread them on the bottom of a 9x13 in. baking dish.

Crisp Topping

In a large bowl, combine all the topping ingredients and mix with your fingertips until it forms small balls. Crumble the mixture over the apples. Cover the baking dish with parchment or aluminum foil. Bake covered tightly for 30 minutes, then remove the cover. Bake uncovered for an additional 30 minutes or until the apples are soft.

Notes

If you are making this early in the season, and the apples are juicier, add a small amount of tapioca flour to the sliced apples and mix. This will thicken the crisp, similar to cornstarch in other applications.

Serve with crème fraiche if desired.