Fresh Ideas for Fall

The Book:  Eat Feed Autumn Winter by Anne Bramley
Photographed by Tina Rupp
Stewart, Tabori & Chang, 2008, $35

The Feedback: "I love the approach of this cookbook. With its presentation of 30 menus targeted for the fall and winter months, it answers the question of what to do when the farmers market is closed for the season. Bramley shares the secrets of the cold-weather pantry and presents fresh ways to serve root vegetables, such as Potatoes and Turnips with Bacon and Cream. In addition, she gives us unexpected reasons for a party -- the first day of autumn, raking leaves, election night, winter solstice, and the Scottish New Year." -- Amanda Kathryn Smith

For the full review, plus recipes for Butternut Squash Soup and French Onion Pot Roast, see the September/October 2008 issue of Southern Accents.

POTATOES AND CARROTS FOR A SUNDAY ROAST
Yield: 6 servings

This recipe is designed to accompany the French Onion Pot Roast from the book, but works equally well with any roast or simply on its own when you have a craving for roasted winter roots.

2 pounds russet potatoes
1 1/2 pounds carrots
1/4 cup olive oil
Salt
Freshly ground black pepper

Preheat the oven to 450°F. Peel the potatoes and slice lengthwise 1/4 to 1/2 inch thick. Cut slices into sticks 1/4 to 1/2 inch thick. Transfer to a large mixing bowl and cover with water. Soak for 10 minutes to remove any starchiness. Drain and dry thoroughly on paper towels. Peel the carrots and cut in half.

Cut thin ends in half lengthwise. Cut thick ends in quarters lengthwise. Potatoes and carrots should end up roughly the same size.

In a large roasting pan, toss the potatoes and carrots with the olive oil. Spread the vegetables into a single layer. Cook until the vegetables are tender when pierced with a fork, 45 to 60 minutes, stirring every 15 to 20 minutes to prevent sticking and burning.

Season with salt and pepper and serve with a roast.

DOUBLE OATMEAL COOKIES
Yield: 32 cookies

These cookies not only give you twice the punch of the super-food oats, they follow the advice from the book's "Secrets of the Cold-Weather Pantry" to use dried fruit in delicious ways. Here you have a chance to pick and choose your favorite dried fruit and go beyond regular old raisins.

1 1/2 cups rolled oats (not quick oats)
1/3 cup steel-cut oats
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup mixed dried fruit, such as raisins, golden raisins, and dried cranberries

Line 2 baking sheets with parchment paper. Preheat the oven to 375°F.

In a medium mixing bowl, stir together the rolled oats, steel-cut oats, flour, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer, combine the butter with both sugars. Cream together for 2 minutes. With the mixer running, add the egg and vanilla and mix to completely blend. Scrape down the sides of the bowl. Again with the mixer running, slowly add the oat mixture. Mix until just combined. Quickly mix in the dried fruit.

Using a dough scoop or a spoon and your fingers, shape into 1 1/2-inch balls and place 2 to 3 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes, until golden and beginning to brown around the edges. Cool for 2 minutes on the cookie sheets before transferring to a cooling rack. (Parchment sheets can be reused for the next batch.)

 

The Book:  Fabulous Parties: Food and Flowers for Elegant Entertaining by Mark Held and Richard David of Mark's Garden and Peggy Dark of The Kitchen
Ryland, Peters & Small, 2008, $35
The Feedback: "Together, floral designers Mark Held and Richard David and caterer Peggy Dark, all based in Los Angeles, have a tony list of Hollywood clients, including George Clooney, Diane Keaton, and Teri Hatcher. Some of their creations are a little over-the-top, but that's what makes this book so delightful. And you can always tone down the ideas to suite your style -- instead of six rose topiaries, maybe you'll want just three. The creative menus, party ideas, and attractive photography will entertain you even before the party starts." -- Alice Welsh Doyle

For the full review and a fun floral arranging idea, see the September/October 2008 issue of Southern Accents.

CREAMY GOAT CHEESE WITH SUN-DRIED TOMATOES ON A CRISPY SPOON-SHAPED CRACKER
Yield: 20 appetizers

1/2 cup each of goat cheese and cream cheese
1 cup sun-dried tomatoes, finely chopped
basil leaves, finely chopped, to garnish

For the Crispy Spoon-shaped Crackers:
1/2 lb. butter
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup egg whites, about 4-5 whites
a sheet of lightweight plastic or cardboard
a sharp craft knife or scalpel
a baking sheet, lightly buttered

To make a spoon stencil, trace the shape of a teaspoon on a sheet of plastic. Carefully cut out the shape using a craft knife.

Preheat the oven to 350ºF. Put the butter and salt in a mixer and blend. Gradually add the flour then slowly beat in the egg whites. Continue to mix until the dough is smooth. Place the stencil on a buttered baking sheet. Use a butter knife to spread one or two tablespoons of the batter into the stencil shape. Lift off the stencil and repeat this process to create 10 spoon shapes.

Bake in the preheated oven for 10 minutes or until a light golden brown on the edges. Repeat this process to make another 10 crackers.

Put the goat and cream cheeses in a mixer and blend until well combined. To assemble, top each cracker with a little goat cheese mixture and tomatoes. Garnish with basil.

 

The Book:  Decadent Desserts: Recipes from Chateau Vaux-le-Vicomte by Countess Cristina de Vogué
Photographed by Thomas Dhellemmes
Flammarion, 2008, $45
The Feedback: "Even though I'm counting calories these days, just turning the pages of this book feels like an indulgence. Scandalous history, a romance by happenstance, and, of course, the recipes make for an unusually captivating cookbook. As the title promises, the desserts deliver on decadence, but it's the sumptuous setting that evokes a craving for all things French." -- Dawn P. Cannon

For the full review and the book's Upside-Down Pear Cake recipe, see the September/October 2008 issue of Southern Accents. 

LOST IN TRANSLATION

We’ve received a few calls and e-mails about the recipe for Upside-Down Pear Cake (September/October 2008, page 114). Though it was reprinted directly from the cookbook Decadent Desserts (Flammarion, 2008), we have found that the results are disappointing. It seems that something was lost in translation when the Countess Cristina de Vögué shared her recipes with her American publisher. For delicious kitchen-tested alternatives from MyRecipes.com, click here. Bon appétit.

CHOCOLATE CREAM WITH SWEET ALMONDS
Yield: 4 to 6 servings

1/2 cup fine sweet almonds, shelled
2 cups crème fraîche
4 tablespoons cocoa powder or melted chocolate
6 egg yolks
1 tablespoon vanilla sugar

In a small mortar, crush the sweet almonds. Moisten with a little cold water and transfer to a saucepan. Pour in the crème fraîche. Add the cocoa or melted chocolate. Mix briskly and, when the mixture is smooth, add the beaten egg yolks and a little vanilla sugar. Allow the cream to thicken on a moderate heat, then place on a serving dish to cool.