A moist cake with fall flavours. For Halloween season, instructions are below to turn this cake into a graveyard scene!
This classic pie uses sugar, or pie, pumpkins, which are abundant in the fall. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.
This aromatic sauce makes an excellent dip with bread, labneh and fresh herbs, or use it to top eggplant or chickpea stews, meatballs or braised lamb.
This adaptation of an old family recipe comes from food writer Adell Shneer. The strudel combines the seasonal flavours of apples and plums and uses oil instead of butter to keep it non-dairy — perfect to serve after a meat-based Rosh Hashanah lunch or dinner.
Coating crowd-pleasing French toast in coconut gives it a delicious tropical flavour and a fun crunch. Firm bananas that are not overly ripe hold their shape well when cooked; save riper, speckled ones for banana bread.
Glazed, cinnamony and full of nuts and raisins, these are truly irresistable. If you do not have a star-shaped pan, use a cake pan or just arrange the buns on a greased baking sheet in desired shape. We even have bread machine instructions, in the Additional Information section below.
Welcome a dramatic new dessert to your fall table this year. Our creamy pumpkin cheesecake, glowing russet brown with easy-to-make caramel topping or shards, will add pizzazz to a bountiful feast.
A slightly sweet malt-flavoured autumn-brewed beer, such as a local or European bock beer (for instance, Paulaner-Salvatore), adds terrific flavour to these unctuous ribs. Or use the same beer you are drinking with them, such as a local amber ale. Use large short ribs that are not cut between the bones.
Simple Indian spicing perks up a luscious rack of venison, which is accompanied by apple chutney. The chutney should have some heat, so adjust to taste from a very mild pinch of cayenne to a hot 1/2 tsp (2 mL). Since you will have more than enough chutney, serve the remainder with roast pork or turkey or with aged Cheddar cheese and crackers. Caribou or elk racks can also be made this way
