September 17, 2021

TOP FALL RECIPES TO ENJOY THIS SEASON

A growing chill begins to linger as the nights grow longer. The haze of summer gives way to a ruddy profusion that hangs in the branches above our heads. Yes, fall is here, and the best way to pass the changing of the seasons is with great food that celebrates everything great about the autumnal quarter!

Here’s our collection of fantastic fall recipes you can use to bring warmth and cheer to your kitchen table. This compilation features Pumpkin Soup, Baked Mac & Cheese, and Shakshuka with Lamb Meatballs.

Enjoy this cornucopia of traditional fall ingredients and familiar comfort foods that soothe and delight as great meals to have for fun get-togethers and overlong reunions. 

Pumpkin Soup 

Pumpkin is a popular seasonal ingredient that can always be counted upon to creep back into the season’s coffee drinks and dessert offerings. Its plump, mellow flavor makes for an excellent flavor departure that escapes the heavy tastes of summer barbecues. 

A great way to incorporate this top kitchen perennial into your meals is by making a delicious pot of pumpkin soup. Rich, filling, and hearty, this soup is an ideal way of making this ingredient live up to its full potential.

This season, bring pumpkin into your home! Enjoy its unsquashable appeal with an appetizing bowl of pumpkin soup!

Ingredients

• 6 cups chicken stock
• 1 ½ teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon fresh parsley, chopped 
• 1 cup onion, chopped 
• ½ teaspoon fresh thyme, chopped 
• 1 clove garlic, minced
• ½ cup heavy whipping cream
• 5 whole black peppercorns

Directions

1. Use a Berlinger Haus 4.3 qt Casserole Pot with Lid to heat the stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Reduce heat to low after bringing it to a boil, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Bring the Casserole Pot to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. 
4. When complete, stir in heavy cream. To serve, pour into soup bowls and garnish with fresh parsley.

Baked Mac & Cheese 

This top childhood favorite isn’t just for Saturday afternoons anymore! Top off a brisk fall day spent outside with a hearty meal featuring this delectable, cheese-optimized crowd-pleaser! 

Diners that have grown accustomed to this familiar meal may find themselves genuinely surprised at this inspired iteration. This recipe features a posh melange of cheeses that include Gruyere and Parmesan, and gets an added snap in the form of panko crumbs that will enliven even the most jaded mac & cheese aficionado! 

This is a great fall food to enjoy this season!

Ingredients

• 16 oz elbow macaroni, cooked 
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 tbsp butter, melted
• 4 cups sharp cheddar cheese, shredded
• 2 cups Gruyere cheese, shredded
• 1/2 cup Parmesan cheese shredded
• 1 1/2 cups panko crumbs
• 1/4 tsp smoked paprika (or regular paprika)
• salt and pepper to taste

Instructions

1. Preheat oven to 350F. Combine shredded cheeses in a bowl and set aside.
2. Cook the pasta until it is one minute shy of reaching al dente status, as according to the package instructions. Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
4. Melt butter in a Berlinger Haus 9.4” Cast Iron Casserole Pot. Whisk in flour over medium heat, and continue until bubbly and golden, or about 1 minute.
5. Gradually whisk in the milk and heavy cream until it is nice and smooth. Continue whisking; once bubbles appear on the surface, continue to cook and whisk for another 2 minutes. Add salt and pepper.
6. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. The sauce should be thick and slow to stir.
7. Stir in the cooled pasta, and mix until the pasta is fully coated with the cheese sauce. Once combined, add the combination of shredded cheese. 
8. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top.
9. Bake for about 30 minutes, or until bubbly and golden brown. Serve immediately.

Easy Shakshuka 

This simple and delicious traditional North African dish consists of poached eggs in a spicy tomato sauce cooked with onions, chili peppers and herbs. A great comfort food that is sure to hit the spot, Shakshuka is an inspired choice for a fall food that you can share with your family without too much trouble.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, thinly sliced
• 2 tablespoons harissa
• 2 teaspoons tomato paste
• 2 red bell peppers, diced
• 4 cloves garlic, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¾ teaspoon kosher salt
• 5 large ripe tomatoes, diced 
• Freshly ground black pepper, to taste
• 4 large eggs
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• ½ cup labneh or greek yogurt
• Crusty bread, sliced, to serve

1. Heat oil in a Berlinger Haus Cast Iron Tagine Pot over medium heat. Add the onions, harissa, tomato paste, peppers, garlic, cumin, paprika, and salt and stir to combine. Cook until peppers have softened, or about 8 minutes.
2. Add tomatoes and bring to a low simmer. Cook until a thick sauce forms, or about 10 minutes. If shakshuka does not form a sauce-like consistency, add a little water. Add salt and pepper to taste.
3. Use the back of a spoon or ladle to make four divots in the sauce. Crack each egg into its own divot. Simmer until whites are set, but yolks are still runny, or in about 8 to 10 minutes. 
4. Remove from heat and let rest for 5 minutes. Garnish with parsley and cilantro and serve with yogurt and bread.

Want to learn more great cooking tips? Read our blog to find out which 5 kitchen tools are essential for your kitchen, or to discover the right way to choose the right cookware for your home.

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