Hearty and Warm Fall Supper
Recipes for a hearty fall supper. Recipes | start with a warm and satisfying bowl of otato leek soup, for the entree serve our simply perfect roast chicken and finish with apple dumplings.
Potato Leek SoupPotato Leek Soup is a simple warm and hearty dish for the fall. Leeks and potatoes are a great flavor combination and this delicious soup can be served as a side or as a main dish for almost any meal.
You will need:
3 Tbsp butter
2 Leeks, chopped
1 large onion, chopped fine
3 large Yukon Gold potatoes, chopped
3 3/4 cups vegetable stock
salt and pepper to taste
Heat the butter in a large saucepan. Sautee the onion and leek in the butter, stirring occasionally until the onions and leek are softened. Add the potatoes and cook for approximately 5 minutes, stirring. Add the vegetable stock and simmer for 20 to 30 minutes unlit the vegetables are tender. Remove from heat and season with salt and pepper. You can serve the soup as is, with chunks of potatoes and leeks, or you can put the soup into a food processor to make a creamy soup.
Roast ChickenThis is a simple meal to prepare and is a great warm fall supper. A roasted chicken is much like a rotisserie chicken you buy at the store, but it is a lot more budget friendly.
Purchase a whole chicken. If it is frozen, thaw it out. Prepare the chicken for cooking. Remove the bag of chicken organs and pull off any excess fat you find on the chicken. Place the chicken in a large baking pan and preheat your oven to 375 degrees. You can stuff the chicken with cooked rice or other types of stuffing. Spray the chicken with nonstick spray or rub with a small amount of olive oil. Sprinkle seasoning of your choice over the top of the chicken.
Cook at 375 degrees for 30 to 45 minutes per pound of chicken. The chicken should be cooked to the appropriate temperature and should ooze clear juice. When the chicken is finished, cut into pieces and serve hot with a salad or steamed vegetables.
Apple DumplingsApple dumplings are just as easy to prepare as apple pie, but they are even more exciting and delicious. The recipe that follows is my grandmother's recipe, which we have all enjoyed for years. This recipe serves four, but it can easily be increased.
First you need to prepare enough basic pastry dough for a double crust. I like to make my own dough, but you can also purchase pre-made dough if you prefer.
2 2/3 cups all-purpose flour
1 cup butter, very cold
2 teaspoons salt, if using unsalted butter
1/2 cup water
Blend flour and butter until it has the texture of coarse meal. You can use a food processor if you have one, or you can use a pastry blender to mix flour and butter, or alternately you can blend with your hands. Next you add the water. The amount of water depends on the flour and the butter, you want to add enough water that the flour and butter begins to adhere together, but it it forms one mass without being pressed together you have used too much water. After adding the water form the dough into two flattened disc shapes. Wrap in plastic wrap and refrigerate until you are ready to use. When you are ready to use the dough, roll it out and cut into four squares of approximately the same size. You will have some extra dough, but its better to have too much rather than too little.
4 small to medium apples, peeled and cored, but left whole
Cinnamon and sugar, mixed
Place each peeled and cored apple on a square of pie dough; fill the hollow center of the apple with mixed cinnamon and sugar. Now take the pie dough and wrap it around the apple, pinching the edges to make a nice and secure wrapping around the apple. Place all four apples into a baking pan.
2/3 cups sugar
1 1/2 cups water
2 tablespoons butter
1/4 teaspoon cinnamon
Put all ingredients in a small saucepan and bring to a boil, stirring constantly. Make sure all the sugar is dissolved. Now pour the sauce over the apples in the pan. Place the baking dish in a 425 degree preheated oven. Bake 40-45 minutes. Let cool and serve warm or cold with vanilla ice cream. These great apples wrapped in pie dough will delight your taste buds and stun your guests with its simple delicious flavor.
This desert can be fairly rich, so if you want smaller portions you should use smaller apples rather than dividing the dumplings. The cinnamon and sugar mixture melts during the cooking and is one of the dumplings greatest aspects. If you cut into the dumpling before eating it disturbs the cinnamon and sugar as well as ruining the presentation of the dumpling.