Fresh for fall: As seasons change, these recipes offers ideas for autumn

October 13, 2010 11:18:00 AM

Jan Swoope - jswoope@cdispatch.com

 

Even to the deep South, autumn finally comes. Temperatures tease us, hinting at sweater weather ahead. Daylight retreats, day by day, and nights are ripe for sitting out on the porch, happily hatching plans for Halloween costumes, holiday menus or letters to Santa.  

 

There are plenty of other reasons to love fall -- apples, pears, pomegranates and other produce hit their peak. In the kitchen, our minds turn from summer dishes to cool weather cuisine, to aromas associated with this cozier time of year 

 

Today''s food page offers recipes just right for fall. With apples, caramel and pumpkin in starring roles, these are autumn-friendly and will certainly appeal to the cook looking for something special. They range from a scrumptious caramel apple cake that will wow your family or garden club, to sophisticated recipes like a salad of roasted beet, onion and orange, with a sweet, nutty flavor perfect for a holiday dinner. Or how about caramelized onions and apples with brie, or a baked pumpkin risotto, to elevate dinner to a new level? 

 

As autumn settles in the South, savor opportunities for sit-down meals and intimate dinner parties. With a recipe or two from our page today, your gathering can take on a signature seasonal flavor. 

 

 

 

CARAMELIZED ONIONS AND APPLES WITH BRIE 

 

Two packages (14 ounces each) sliced green apples 

 

Two large sweet onions, sliced into thick rounds 

 

1/2 cup golden raisins 

 

1/3 cup packed light brown sugar,  

 

One packet (1.8 ounce) white sauce mix (such as Knorr) 

 

1 tablespoon fines herbes (such as Spice Islands) 

 

One stick (1/2 cup) butter, cut into small pieces 

 

No-stick cooking spray 

 

1/2 package (17.3 ounce) frozen puff pastry (one sheet), thawed (such as Pepperidge Farm) 

 

One wheel (13.2 ounce) baby brie 

 

 

 

 

 

 

 

Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.