Pumpkin is Back!
Although it’s not officially fall, it is September, so I’ve already started celebrating! Other than countless fall activities (like apple picking, pumpkin picking, the Topsfield Fair, hay mazes etc.), my favorite fall things are actually food – SURPRISE SURPRISE 😉
As for a beverage, it’s a toss up between DD’s pumpkin spice coffee and Shipyard’s Pumpkin Ale. The Shipyard Pumpkin Ale tastes amazing on its own, but lends itself to countless possibilities. You could add vanilla vodka, whipped cream vodka, spiced rum, or even Southern Comfort. The Shipyard website actually posts all of these recipes!
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For food, I LOVE fall comfort dishes – baked mac n’ cheese, butternut squash soup, apple cider doughnuts….
My next recipe to try, a Fall Salad seen below, comes from pintrest (of course!)
Ingredients
Candied pecans:
• 2 tablespoons unsalted butter
• 2 tablespoons packed light brown sugar
• 1/2 cup raw pecans
Maple-balsamic dressing:
• 1 small red onion, finely diced
• 1 teaspoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons maple syrup
• Kosher salt and freshly ground black pepper
• 1 head endive, separated leaves
• 1 cup mixed greens
• 1 apple, sliced
• 2 tbsp crasins
• 1/4 cup shaved Parmesan
Directions
To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
Make the dressing by combining the diced onion, 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.
Assemble salad by tossing greens, crasins and apple slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
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