I keep saying it because it’s true – autumn is my absolute favourite season. One of the things I enjoy about it most is returning to cooking comfort foods after a summer of grilling and salads. I also live about an hour away from one of the best places ever to get fresh produce – the Annapolis Valley in Nova Scotia. There is nothing better than cooking from fresh, and this time of year is perfect!
This is my go-to meal when company is coming over. Not too fancy or complicated, but oh-so-delicious. As you can tell it’s not the kind of meal I make all the time – too rich! But it’s always a crowd pleaser. So here you go – my Roast Beef dinner with Creamy Potatoes, Green Beans and Bacon, and Maple Dill Carrots. Don’t forget Apple and Cranberry Crumble for dessert!
|Maple Dill Carrots4-5 cups fresh carrots, cut in sticks
2 tbsp maple syrup
½ tsp dried dillweed
Steam or boil carrots until done to preferred tenderness. Drizzle with maple syrup and add dill, stirring well to coat evenly. My kids also love when I do this to carrots and turnip together.
Green Beans and Bacon
6 cups fresh green beans
4 slices of bacon
1/8 cup diced red pepper
Steam or boil beans until tender. In a frypan, fry bacon until crisp. Remove from pan and add red pepper to grease, sautéing until just tender. Remove from grease. Cut bacon into small bits and add it, and the red pepper, to the cooked beans, along with 1 tsp of the bacon fat. Stir to combine. The red pepper adds some lovely colour!
Apple Cranberry Crumble
Peel and slice enough apples to fill a rectangular baking dish 2/3 full (I use an 11×14 inch pan). Add ½ to ¾ cup of dried cranberries to the apples. Add ½ cup brown sugar, 1/3 cup flour, and sprinkle with nutmeg and cinnamon to taste.
For the topping, mix together 2 cups rolled oats, 1 cup flour, 1 cup brown sugar, ½ cup margarine until crumbly.
Top apples with mixture and bake in a 350 oven until the top browns – about 45 minutes to an hour. Serve warm with French vanilla ice cream.
|Roast Beef with Red Wine SauceThis recipe came from a grocery store insert and is pure gold!
3lb beef tenderloin roast
3 tbsp barbeque sauce
2 tbsp olive oil
3 cloves of minced garlic
1 tsp chili powder
Black pepper to taste
1 small diced onion
¾ cup of red wine
1 ½ cups low sodium beef broth
1 tbsp flour
Mix 2 tbsp of the barbeque sauce, 1 tbsp of the olive oil, garlic, chili powder and black pepper. Rub tenderloin with mixture and refrigerate for a few hours.
Preheat oven to 400 degrees. Heat remaining oil in a roast pan over med heat. Add tenderloin to pan, then place in oven until done to your liking (for medium, a meat thermometer will read 160 degrees and will take about 40 minutes). Add onions to the roasting pan for the last 20 minutes. Take out roast and put on a cutting board. Tent foil over top to keep warm and let it rest.
Place roasting pan on medium heat on the stove. Add wine and bring to a boil, scraping any bits off the bottom of the pan. Simmer until it reduces by about half. Add broth and simmer for 5 minutes. In a small bowl, make a roux of the remaining bbq sauce, flour, and 2 tbsp water. Whisk into simmering broth and cook until thickened.
Carve roast and serve with mashed potatoes and “gravy”.
I happen to be enjoying several fruits of my labour this fall, including 2 new releases in October! The first is set in the Annapolis Valley I mentioned above – OFF THE CLOCK comes out October 4 from Samhain Publishing.
And also on October 4, my newest Harlequin Romance hits the shelves – HOW A COWBOY STOLE HER HEART.
Thanks for hanging with me today, and please tell me about some of your favourite fall recipes in the comments! I’ve got an e-copy of OFF THE CLOCK to give away, and a signed paperback of HOW A COWBOY STOLE HER HEART too!
What’s your favorite fall comfort food? How about your favorite comfort read?