Fall Favorites

Beer-battered Portobello Fries with Horseradish Sauce

Pork Tenderloin with Apricot Dijon Glaze German Potato Salad

Apple Pecan Galette with Caramel Sauce

By Carrie Hanna

Seasonal favorites are the highlight of this wonderful fall meal. Enjoy!

Fries with Horseradish Sauce

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 6

2 lbs. Portobello mushroom
caps, cleaned, sliced 1/2” strips
12 oz. beer
1–1/2 cups flour
1 tsp. salt
8 oz. sour cream
1 tsp. horseradish
Pinch white pepper
1 tsp. Dijon mustard
Peanut oil for deep frying

Heat oil in deep pot or fryer. Pour flour into a large bowl, whisk in salt and pinch of white pepper. Pour beer in slowly and whisk until consistency of thick pancake batter. Dip mushrooms in batter and drop into hot oil. Cook until puffy and golden, about 2 minutes. Drain on paper towels. Season with salt. Stir together sour cream, horseradish and Dijon. Serve with mushrooms.

Pork Tenderloin with

Apricot Dijon Glaze

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 6 -8

2 1-lb. pork tenderloins
1 cup apricot preserves
3 tbsp. soy sauce
2 tbsp. Dijon mustard
2 tbsp. butter
Salt and pepper
4 tbsp. olive oil

Rub tenderloins with half the olive oil and sprinkle with salt and pepper. In a medium saucepan, stir together preserves, soy, Dijon, butter and melt over medium heat, stirring until boiling.  Set aside. Heat remaining oil in large ovenproof skillet over medium-high heat. Brown pork on all sides, about 10 minutes. Pour apricot sauce over pork and roast in preheated 375° oven about 15 minutes, glazing while cooking.

German Potato Salad

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6

2 lbs. red skin potatoes, unpeeled,
cut into 1/4-inch thick slices
1/2 cup bacon, cooked, chopped
1/2 cup red onion, chopped
1/2 cup white wine vinegar
1/2 cup water
3 tbsp. olive oil
2 tsp. Dijon mustard
2 tsp. sugar
1 tsp salt
1/4cup fresh parsley, chopped

In large pot, steam potatoes about 10 minutes.  Transfer to large bowl. Heat oil in skillet, sauté onion about 2 minutes. Add vinegar, water, Dijon sugar and salt. Reduce to 2/3 cup, about 4 minutes.  Remove from heat and add potatoes, bacon, and parsley. Toss well, season with salt and pepper.

Apple-Pecan Galette

with Caramel Sauce
Preparation time: 40 minutes
Cooking time: 40 minutes
Serves:  6

1-1/2cups all purpose flour
1/2 cup, plus 1 tbsp. butter, chilled,
cut into 1/2” pieces
1/2tsp salt
4 tbsp. ice water
5 granny smith apples, peeled, each
cut into 8 wedges
4 tbsp. sugar
1/3 cup pecans, toasted, chopped
1/2 tsp. cinnamon
Caramel sauce

In food processor, mix flour, salt and all but 1 tbsp. butter, pulsing until mixture resembles coarse meal. Add water until moist. Gather in a ball and flatten to disk. Wrap in plastic, chill 30 minutes.  Roll dough out. In a skillet, sauté apples and sugar in remaining butter about 8 minutes. Add pecans and cinnamon. Fill dough with apples and fold dough over. Bake at 375° for 35-40 minutes until golden.

Bright Flavors

Summer Salad with Honey Citrus Vinaigrette

Tomato-Basil Orzo

Tuna and Steak Kabobs

Peaches and Rum Upside Down Cake

By Carrie Hanna

Savor the end of a fun-filled summer with these fresh and fabulous recipes.  Enjoy.

Summer Salad with Honey Citrus Vinaigrette

Preparation time:  15 minutes
Serves: 6
9 oz. mixed baby greens
2 peaches or nectarines, sliced
4 oz. goat cheese, crumbled
1 cup mushrooms, sliced
½ cup toasted walnuts, chopped
1/3 cup fresh orange juice
2 tbsp. honey
½ cup olive oil
2 tbsp. white balsamic vinegar
Salt and pepper to taste

In a large salad bowl, mix together the greens, nectarines, peaches, mushrooms and walnuts. In a small bowl, whisk together the juice, honey, oil and vinegar.  Season with salt and pepper.  Toss salad with vinaigrette.

Tomato-Basil Orzo

Preparation time:  15 minutes
Cooking time: 10 minutes
Serves: 6
12 oz. dry orzo
1 cup grape tomatoes, halved
½ cup green olives, sliced
½ cup fresh basil, chopped
3 tbsp. olive oil
2 tbsp. lemon juice
3 oz. feta cheese, crumbled
Salt and pepper to taste

In a saucepan, cook orzo according to package directions for al dente. Drain.  Add tomatoes, olives and basil.  Toss with olive oil and lemon, add feta and toss again.   Season with salt and pepper.  Serve warm or at room temperature.

Tuna and Steak Kabobs

Preparation time: 15 minutes
Chilling time: 1 hour
Cooking time: 12 – 15 minutes
1 ½ lbs. ahi tuna, cubed
1 ½ lbs. tenderloin, cubed
¼ cup olive oil
1 ½ tbsp. kosher salt
1 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. paprika
½ tsp. cayenne
1 tbsp. black pepper
1 tbsp. dried oregano

Soak skewers in water.  Place tuna and steak in separate bowls, drizzle oil over each and rub in. In a small bowl, combine the next 8 ingredients and toss together.  Rub half the mixture on tuna and half on steak. Marinate 1 hour.  Assemble steak and tuna separately on skewers and grill over medium-high heat until desired doneness, about 7 minutes for tuna and 12 minutes for steak.

Peaches and Rum Upside Down Cake

Preparation time:  30 minutes
Cooking time: 50 minutes
Serves: 6
4- 5 firm ripe peaches, sliced
1 cup butter, room temperature
½ cup brown sugar
6 tbsp. dark golden rum
1 cup sugar
1 ½ cups all purpose flour
2 tsp. baking powder
¼ tsp. salt
2 eggs
1 cup sour cream
1 tsp. vanilla

Butter a 9-inch cake pan lined with parchment. In a skillet, melt ¼-cup butter with peaches, brown sugar and 2 tbsp. rum.  Saute until syrupy.  Transfer to pan.  In bowl, whisk together flour, powder, salt. In a separate bowl, beat together until fluffy eggs, sour cream, ¾-cup butter, sugar, and vanilla. Add flour mixture. Pour over peaches. Bake 50 minutes at 350 degrees.  Drizzle cake with rum and invert onto plate.