The air is crisper, the daylight is shorter, and the leaves have fallen. That can only mean one thing – it’s officially fall. The perfect time of year to incorporate seasonal vegetables, fruit, and hearty proteins into your everyday meals. There’s no better way to chase away that fall chill than with a few hearty soups and go to meals that are both comforting and delicious.
One of the easiest ways to keep to your food shopping budget is to make the most out of what is in season. By putting a spin on items like pumpkins, squash, and apples, you can provide trendy by hearty dishes. I of course am filled with countless personal fall favorites, but for this blog entry I decided to turn it over to my team. I asked what their favorite fall dishes were and was flooded with some great dishes and recipes. Everyone has their go to fall favorites, but hopefully these suggestions will help broaden your cooking repertoire this fall!
- Stuffed Sauerkraut Cabbage Leaves (both vegan and meat ones) – Nina Hieronymus, our Director of Finance
- Pumpkin Ravioli – Carrie Bucaro, our Director of Sales
- Braised Oxtail – Head Chef Matt Reichel *I should also note Matt’s direct quote “however it does put the weight on and I have to watch my girlish figure”
- Beet Soup with Horseradish Cream – Wesley Faulkenberg, our HR Director
- Berghoff’s Creamy Tomato Basil Soup – Ryan Seilbert, our Catering Logistics Manager
- Pumpkin Bread – Jeannie Biles, Event Producer
- Berghoff Bourbon Braised Short Ribs – Berghoff Customers
- Alsatian Onion Soup – Berghoff Customers
- Pumpkin Spiced Cupcakes – Berghoff Customers
So what’s your favorite fall dish? I encourage you to take those seasonal fruits and vegetables (pumpkin, squash, apples, cabbage, etc.) and think outside of the box. If nothing else, hopefully the Berghoff team has given you some menu ideas and additions for the next few weeks to come. Cheers!
Pumpkin isn’t just for the fall; it’s a great ingredient to use all year round. Try this, as my daughter Sarah calls it, “too good” cupcake recipe for a gluten-free treat that’s easy to bake, take, and share.
- ¾ cup gluten-free all purpose baking flour (Rob’s Red Mill)
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ¾ teaspoon ground allspice
- ¾ teaspoon xanthan gum
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon fresh lemon juice
- 1 package (8 ounces) cream cheese or cream cheese alternative (Tofutti), at room temperature
- 1 cup powdered sugar
- 2 tablespoons unsalted butter or buttery spread (Earth Balance), at room temperature
- 1 teaspoon pure vanilla extract
- 1 package chopped toffee chips
Preheat the oven to 325 F.
In a small bowl whisk together the gluten-free all purpose baking flour, cinnamon, baking powder, ginger, allspice, xanthan gum, nutmeg and salt, and set aside. In a large mixing bowl beat the eggs until they are a pale yellow, about 5 minutes. Beat in the granulated sugar, brown sugar, and pumpkin until smooth. On low speed, gradually beat in the flour mixture, until thoroughly combined.
Divide the batter evenly into a well greased 12-cupcake pan. Bake 22-25 minutes. The tops of the cupcakes should feel firm to the touch. Cool cupcakes 20 minutes until they are ready to frost.
In medium bowl, beat the cream cheese with an electric mixer on low speed, until smooth. Gradually beat in powdered sugar, vanilla extract, and butter, until smooth. Spread each cupcake with 1 tablespoon of frosting. Sprinkle with toffee chips if desired. Serve immediately on a serving platter and refrigerate any leftovers.