Warm and Cozy Fall Recipes X Atlanta and Company

On the set of Atlanta and Company

I'm a stickler for riding out a season until the very end, but once it's gone, it's gone--no strings attached. :)  And saying farewell to Summer recently in anticipation of embracing my most favorite of seasons, Fall, was a welcomed transition.  Never mind that the temperatures in my parts have not fully caught on and co-signed on the recent autumnal equinox, Fall is finally here!

For most, Fall is beloved for the cooler, crisper weather, gorgeous foliage, football, tailgating--and the seasonal fare that makes it all delicious.  Warm and cozy seasonal fare, to be exact.

Ready to share my Fall recipes on the set of Atlanta and Company

I provided a head start on Fall eats during my recent segment on Atlanta and Company, where I dished on spices and herbs that make for richly flavored, versatile and, yes, scrumptious, food and drinks to carry you tastefully through the season and beyond.

I featured some of my tried and true favorites, including:
Spicy (Turkey) Chili
Rosemary-Thyme Cornbread Madeleines; and
Hot Mulled Cider.

This menu will suit any weeknight, game day, weekend gathering, or celebration, so be prepared to keep it in constant rotation as the season continues to unfold.

Finally, in case you missed it, you can watch the full segment below for extra tips and fun!

Happy Eating!

Spicy Goodness!: My Guest Chef Turn at Williams-Sonoma

For many, the mention of spice connotes heat--and little more.  And while spice can be a carrier of heat in some instances, it is only one facet of its many variations. In fact, the world of spice is a broad spectrum that encompasses sweetness, smokiness, depth, richness, intensity of flavor, and much more--along with that most familiar characteristic, heat.

And on last Saturday afternoon, I had the privilege of celebrating the world of spice during my guest chef event at Williams-Sonoma.  With the Fall season upon us and the cooler temperatures in tow, I wanted to showcase recipes that resonate warmth, along with bold, delicious flavor.  In short, I wanted to serve my own brand of spicy goodness!  And I'm pleased to say that I did.

Serving up tasting samples and engaging the crowd

It was such a thrill for me to bring D.M.R. Fine Foods to the Williams-Sonoma customer base, as well as to my dear friends, clients, family and "fans" who came out, and to fulfill my passion for sharing all things culinary.  I loved every moment of the event, most especially my interaction with the lively, inquisitive and fun group.  From my cooking demonstration, to informal Q&A, to the tastings and immediate (positive) feedback, it was a grand time in keeping with Williams-Sonoma's tradition of grand cuisine. 

As I purposed, we talked of--and tasted--the world of spice.  And now I'm thrilled to similarly unfold that world to you here on DMRFF by sharing that day's recipes; ones that are sure to become favorites in your dining and entertaining repertoires.  You can also check out a few additional photos from that day's event here.

So here's to spicy goodness (as featured below in three delicious recipes which were a big hit!)--and, as always, Happy Eating!

Spicy Three Bean Chili

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

1 bell pepper, diced

1 28-ounce can crushed tomatoes

1 8-ounce can tomato sauce

12 oz. water

1 ½ tablespoons chili powder

1 tablespoon cumin

1 tablespoon garlic powder

1 tablespoon sweet paprika

1 ½ teaspoons cayenne pepper

Salt

2 chipotle peppers in adobo sauce, diced*

1 15oz. can chili beans

1 15oz. can black beans, rinsed and drained

1 15oz. can cannellini beans, rinsed and drained

1 ½ cups frozen corn kernels

Several splashes of Tabasco sauce (optional)

Instructions:

Pre-heat olive oil in a heavy bottomed pot under medium heat.   Add the onion, bell pepper and ½ teaspoon salt.   Cook until vegetables begin to soften, about 5-7 minutes.  Add in garlic and cook for another minute. 

Add crushed tomatoes, tomato sauce, water, spices and seasonings, chipotle peppers, 1 teaspoon salt and Tabasco.  Stir until mixed thoroughly and bring to a boil.  Cover, reduce heat to low and simmer for 25 minutes, stirring occasionally.  Add in corn and beans and cook for an additional five minutes.  Serve and enjoy!

*Cook's Note: If you want to temper the heat factor in this spicy chili dish, you can reduce the amount of chipotle peppers or, omit them altogether.

**This recipe converts perfectly into a turkey, chicken, or beef chili.  Simply add in 1 1/2 to 2 lbs. of your meat of choice when you begin sauteing your onions and peppers and allow meat to brown thoroughly. 

Sugar, Herbs and Spiced Nuts

Ingredients:

2 cups assorted nuts, roasted

1 1/2-2 tablespoons butter

¼ cup brown sugar

½ teaspoon cumin

½ teaspoon allspice

¾ teaspoon cayenne

½ teaspoon herbs de Provence

1 teaspoon sea salt

2 tablespoons water

Instructions:

Preheat oven to 350° F

Place nuts on a baking sheet and roast for 10 minutes.  Remove from the oven and set aside.

Mix spices, salt and herbs and set aside.  Put butter in a large skillet over medium heat and as it melts add in sugar, spice blend and water and stir together until a glaze forms, about 1-2 minutes.

Turn off heat and add roasted nuts to the skillet.  Toss nuts until they are completely coated.  Pour glazed nuts onto a foil-lined baking sheet and spread out into one layer to prevent clumping.  Allow glaze to set for 10-15 minutes.  Serve and enjoy!

*Note: Nuts should be stored in an airtight container to preserve freshness.

Hot Mulled Cider

Enjoy this warm and delicious sip from the DMRFF recipe archives: Hot Mulled Cider.

 

 

Toast With This!: Hot Mulled Cider Mocktail

When the cooler temperatures start to settle in, I can hardly think of a better way to warm up than with a glass (or two) of my hot mulled cider mocktail (i.e. a cocktail sans alcohol).  Flavored with notes of bright citrus and earthy, yet bold, spices, it's perfect for any occasion.  I enjoy it when I'm entertaining a crowd or all by my lonesome.  And there's also that fringe benefit of having your kitchen smell simply delicious.

So the next time you're in the mood for a great drink--that hits all the right notes--toast with this!

Happy Sipping!

 


Recipe:

Hot Mulled Cider
(8 Servings)

Ingredients:
Half gallon of apple cider
Peel and juice of one orange
One-inch piece of fresh ginger, peeled
3 cinnamon sticks
5 star anise
10 cloves

Instructions:
Add ingredients to a pot and bring to a boil.  Reduce heat and simmer for 20 minutes.  Serve and enjoy!