Autumnal Warmth: Recipes for the Season

Recipes & Photos by Jenn Bakos

Crisp mornings decorated by dewdrops and drapes of fog. Vibrant yellows, reds and oranges that warm your afternoon. Woodstoves hurrying to bring heat to homes before the sun sets behind October clouds. Embrace the changing season with savory, hearty, and amazingly simple recipes that will add warmth to your autumn table.

Hearty Beef Stew

Method

Heat 2 tablespoons of margarine in a large sauté pan over medium-high heat. On a separate plate, combine 1 cup of flour and 1⁄2 teaspoon each of salt and pepper. Dredge the beef cubes in the flour mixture. Place beef cubes in the sauté pan, and fry just until browned on each side, making sure to not cook through. In a large saucepan or Dutch oven over medium heat, combine remaining ingredients, beef and 1 cup of water. Salt and pepper to taste. Reduce heat and simmer on low for 2 hours or until potatoes and squash are cooked through.

Ingredients

1 cup flour
2 tbsp. margarine
1⁄2 tsp. salt
1⁄2 tsp. pepper
1 - 1 1⁄2 pounds beef stew meat
1 14-oz. can stewed or chopped tomatoes
4 large potatoes, cubed
1 butternut squash, cubed
1 beef bouillon cube
1 tsp. pumpkin pie spice

Apple Spice Tea

Method

Dice 1⁄2 cup of apple, approximately 4 slices. Mash the apple lightly with a fork in the bottom of a mug. Add the remaining ingredients to the mug. Pour 1 cup of boiling water over the apples and spices and stir. Allow to simmer in the boiling water for about five minutes. Top with whipped cream and enjoy.

Ingredients

1⁄2 cup diced apple (variety of choice)
1⁄2 tsp. honey
1⁄2 tsp. cinnamon
1⁄2 tsp. pumpkin pie spice
Pinch of nutmeg
1 cup of boiling water

Boston Baked Beans

Method

Bring a pot with 1 pound of beans to a boil. Remove from heat and let soak for an hour. Drain and set aside. In a bowl, mix the molasses, brown sugar, mustard, and cloves with 3 cups of hot water and set aside. Line the bottom of a slow cooker with half of the bacon and layer with half of the beans. Next add the chopped onion. Add the remaining salt pork, then beans, then top with the molasses mixture. Cover and cook on low for 8 hours or until beans are tender. If water level is low during cooking, add additional water as needed.

Ingredients

1 pound dry white beans
3 1⁄2 cups water
1⁄2 cup brown sugar
1⁄4 cup molasses
1⁄4 tsp. ground cloves
4 tbsp. Dijon mustard
1⁄2 pound bacon, cut into 1⁄2-inch pieces
1 medium onion, chopped