Fall Recipes We Wait for All Year Round
Apples, squashes, pumpkins, pecan pie, roasted vegetables, steaming hot soup, corn muffins… what foods mean "fall" to you?
Pumpkin spice may be a cliché at this point, but there is something about eating foods that match the season that just makes us feel good. We asked the Kosher.com team what their favorite fall recipes are – the kind so good that you wait for them all year long.
Chanie Nayman (Kosherdotcom Editor-in-Chief):
My go-to dish that ushers in the fall has got to be Apple Crisp. I love it for dessert on a Friday night. Actually, last week when I almost forgot I was having guests, I saved time by halving apples, (I left the peel on) scooping out the core and heavily sprinkling with my crumble.
In truth, it was more reminiscent of a baked apple, but I got my warm apple, cinnamony fix, in half the time.
- 3/4 cup flour
- 1/3 cup sugar
- 1/4 cup old fashioned oats
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/3 cup oil plus 1 tbs margarine
- Combine ingredients with a fork or by hand.
- Place chopped apples in an ovenproof dish.
- Sprinkle crumble over apples. Bake at 375 degrees Fahrenheit for 45 minutes.
Leah Gottheim (Kosherdotcom VP):
Squash season is my favorite. Roasted delicata squash, a real treat! Everyone makes fun of me for refusing to cook any squash or pumpkin recipes except during pumpkin season, even canned! When it’s finally fall, one of my favorite recipes I love making is this Butternut Squash Pie (without the crust, cuz I cook healthy that way). I make it with either butternut squash or pumpkin works well too. It is so easy and the absolute perfect Shabbos kugel that my whole family is guaranteed to eat, even the picky ones.
Jenna Grunfeld (Kosherdotcom Managing Editor):
As soon as I start thinking about fall foods, these Pecan Bars float temptingly into my mind. They're like a saltier, easier, and overall better version of pecan pie (a controversial claim, but I stand by it). To me, they taste like warmth, comfort, and deliciousness.
Rachel Kor (Kosherdotcom Editorial Assistant):
The recipe I look forward to most each fall is Granola Pie. Granola Pie is a nut-free “pecan pie” that my local bakery makes every November. My family has been buying it for years, and it’s always gobbled up.
A couple of years ago I decided to recreate this family favorite, and it not only tastes very similar, but I (and my taste testers) thought it tasted even better than the original. It has a wonderful warm maple flavor with a nutty consistency from granola and oats. It’s perfectly sweetened with honey (no corn syrup here!), and has a delicious gooey filling.
So if anyone you know has a nut or gluten allergy, or if you can’t get to the bakery in NJ that makes it, definitely give this version a try.
I hope you all enjoy it as much as my family does. Happy Fall Baking!
Raquel Cohen Malul (Kosherdotcom Marketing Assistant):
The first thing that comes to mind when I think about fall is the change of weather and pumpkin. This symbolizes tea season for me. I love exploring all the different teas and getting a hot cup of tea every night. A few years ago, my mom introduced me to her Homemade Pumpkin-Spiced Latte and it beats a warm cup of tea. It is creamy, filling and a perfect end of the meal on a cool fall day.
I don't have an exact recipe, but it's around 2 tbsp pumpkin puree, a sprinkle of cinnamon and pumpkin spice, 1-2 tsp maple syrup (depending on how sweet you like it) and 1 cup milk (I like using Vanilla unsweetened almond milk), and, if you're in the mood, add a shot of coffee. Warm it all up in the microwave or stovetop and enjoy!
Renee Schwartz (Kosherdotcom Recipe Editor):
When the weather in Ramat Beit Shemesh finally turns cool, I’m most excited to be able to start serving soups for supper again. They’re so easy to make, warm, and filling. We even did a whole article a couple of years back about turning soup into a complete supper that I still reference for inspiration.
Growing up, my mother used to serve split pea soup often. She never purchased the yellow square croutons I saw in my friends’ houses; instead, we’d eat our soup with salty oyster crackers or – my absolute favorite – cheese crackers. I could subsist on split pea soup with cheese crackers all winter long.
Split Pea Soup
From Spice and Spirit
Yields 6-8 servings
- 1 cup split peas
- 12 cups water
- 1 onion, diced
- 1 stalk celery, diced
- 4 carrots, sliced
- 1 sweet potato, grated
- 2 teaspoons salt
- dash of pepper
- 1 clove garlic, minced
- 1 tablespoon melted margarine
- Soak peas in cold water for 1 hour. Drain and cook peas in 12 cups water for 1 hour in 6-quart pot.
- Add vegetables to water with seasonings and garlic. Cook over low flame for another 30 minutes.
- Add melted margarine and stir well.
Variation: Instead of using raw onion and celery, sauté them first. Immediately after washing peas, combine all ingredients and cook slowly. Add seasonings only after peas have softened.
What fall recipe does your family wait all year for? Let us know in the comments below!