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Comfort Food

Usher in the new flavors of the season with these home-cooked goodies.

Fall SaladRecipe courtesy of Tyler Florence

Ingredients Candied Pecans: 2 tablespoons unsalted butter 2 tablespoons packed light brown sugar ½ cup raw pecans

Maple-Balsamic Dressing: 1 small shallot, finely diced 1 teaspoon Dijon mustard 2 teaspoons balsamic vinegar ¼ cup extra-virgin olive oil 2 teaspoons maple syrup Kosher Salt and freshly ground black pepper

Salad: 1 head endive, separated leaves 2 hears frisee, hand torn 1 large radicchio, torn leaves 1 red pear, sliced ¼ cup shave Parmesean

Directions Candied Pecans: Set a nonstick pan over medium heat. Add the butter and sugar and once it has melted, toss in the pecans. Continue to toss to coat and cook evenly, about one minute. Transfer to a sheet tray lined with waxed paper. Let cool as you prepare the salad.

Maple-Balsamic Dressing: Combine the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season to taste with salt and pepper.

Salad: Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesean and candied pecans.

Butternut Squash SoupRecipe courtesy of All Recipes

Ingredients 2 tablespoons butter 1 small onion, chopped 1 stalk celery, chopped 1 medium carrot, chopped 2 medium potatoes, cubed 1 medium butternut squash – peeled, seeded, and cubed 1 (32 fl oz) container chicken stock Salt and ground black pepper to taste.

Directions Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes and squash five minutes, or until lightly browned. Pour in enough chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender or food processor and blend until smooth. Return to pot and gradually mix in remaining chicken stock to attain desired consistency.

Season with salt and pepper.


Sweet Autumn ChickenRecipe courtesy of Julie Hasson and Judith Fertig

Ingredients Crunchy Baked Chicken Cutlets: 6 large boneless, skinless chicken-breast halves, blotted dry and sliced lengthwise ½ cup mayonnaise ½ cup mustard 1 tablespoon garlic powder Salt and pepper to taste 2 ¼ cups panko bread crumbs

Apple Cider Glazer 20 ounces fresh or frozen cubed butternut squash 4 cubed Golden Delicious apples 4 frozen Crunchy Baked Chicken Cutlets 1 cup apple cider 2 tablespoons butter Salt and Pepper

Directions The night before, preheat the oven to 450 degrees. Coat a baking sheet with cooking spray. In a shallow dish, mix together the mayonnaise, mustard, and garlic powder. Spread the bread crumbs in a separate shallow dish.

Working with one cutlet at a time, season both sides of each one with salt and pepper, coat it with the mayonnaise mixture, then bread crumbs. Place the cutlets on the prepared baking sheet. Bake for 10 minutes, rotate the sheet, and continue baking until golden brown and cooked through, another 10 to 15 minutes.

Let cool and store in refrigerator overnight.

To prepare, preheat the oven to 450 degrees. Microwave the cubed butternut squash until slightly soft – six minutes for fresh, 10 to 12 minutes for frozen. Toss the squash with the cubed apples on a baking sheet. Arrange chicken cutlets on a second sheet.

Make a glaze by reducing the apple cider in a saucepan over high sheet for 10 minutes. Remove from heat and whisk in butter and salt and pepper to taste.

Pour half the glaze over the squash mixture. Bake the squash mixture on the oven’s upper rack and the chicken on the lower rack until the cubes are tender and chicken is warmed through, about 15 minutes.


Apple DumplingsRecipe courtesy of

Ingredients 4 small, cored baking apples Premade pastry for an 8- or 9-inch 2 crust pie 1 cup brown sugar 1 cup water ¼ cup raisings ¼ cup dried, sweetened cranberries ¼ cup chopped walnuts ½ teaspoon cinnamon ½ teaspoon nutmeg

Directions Preheat oven to 425F. Combine the raisins, cranberries, walnuts, and spices in a bowl and set aside.

On a lightly floured cloth-covered surface, roll out the pastry into a 14-inch square, then cut into four squares. Place a cored apply on top of each square and fill the center with the raisins and cranberry mix. Cover each apple with its pastry square by bringing the opposite corners up over the fruit and pinching them together. Seal together all of the pastry edges, moistening them with water if needed. Palace the dumplings in a glass baking dish.

In a saucepan, bring the brown sugar and water to a boil. Then pour it over the dumplings. Bake in oven, spoon the syrup over the dumplings a few times until the crust is golden, about 40 minutes.