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We’re getting into the thick of fall season here in Minnesota. Granted when you’re reading this column, it’s going to be almost 80 degrees outside, but we’ve had a nice, brisk week, and after this little mini heatwave, we’ll be back into the fall temps in no time.

Fall is just one of the best cooking times of the year as some of the best ingredients are plentiful, and there’s a lot of creativity to be had.

I’m going to share some of my favorite recipes from fall time this year, and it may include some of the regulars, like pumpkins and apples, but there’s a few other fun things here too!

Also, congratulations to North Branch on their homecoming win last week against Mora and good luck to the Wildcats this week against Zimmerman in their homecoming game! 

Homecoming was a blast for me when I was in high school, and I know there’s always some heightened exchitement for the kids this time of year as well! Have fun and be safe!

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The first recipe of the day is a pumpkin one, but not one you’ve had before!

PUMPKIN MAC N’ CHEESE

1/4 c. plus 2 tbsp. unsalted butter, divided

3 cloves garlic, grated and divided

1/2 c. panko breadcrumbs

2 tsp. kosher salt, divided, plus more for pasta water

3/4 tsp. ground black pepper, divided

1/4 c. grated parmesan cheese

1 lb. dry cavatappi pasta

6 sage leaves

1/2 medium yellow onion, grated

2 tbsp. all-purpose flour

1 tsp. ground mustard

1/4 tsp. ground nutmeg

1/4 tsp. cayenne pepper

2 c. whole milk

1 (15-oz.) can pumpkin puree

8 oz. fontina cheese, shredded

8 oz. smoked gouda cheese, shredded

In a small nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add 1 grated garlic clove and cook until fragrant, about 30 seconds. Stir in the panko breadcrumbs, ½ teaspoon salt, and ¼ teaspoon pepper and toast, stirring frequently, until the panko is golden brown, 2 minutes.

Remove the mixture to a small bowl and cool for 5 minutes. Stir in the parmesan.

In a large pot over medium-high heat, bring water to a boil. Add the pasta and salt to taste. Cook, stirring the pasta, until just under al dente, 5 to 6 minutes. Drain the pasta, reserving ½ cup of the pasta water.

In the same pot over medium heat, melt the remaining ¼ cup of butter. Stir in the sage leaves. Cook, stirring frequently, until the sage is lightly fried and the butter is deeply golden and smells toasty. Remove the sage leaves to a paper towel-lined plate and add the onion to the butter. Cook until the onion is soft and translucent, 3 to 4 minutes. Add the remaining 2 grated garlic cloves and cook until fragrant, about 30 seconds. Whisk in the flour, mustard, nutmeg, cayenne, the remaining 1 ½ teaspoons of salt, and the remaining ½ teaspoon pepper. Cook until the raw flour smell disappears, 3 to 4 minutes. Gradually whisk in the milk until smooth. Whisk in the pumpkin puree and cook until very thick, 5 minutes. 

Remove the pot from heat and gradually add the shredded cheeses, whisking until melted before adding more. Taste for salt.

Fold in the drained noodles, adding pasta water 1 tablespoon at a time until the sauce coats the noodles.

Serve the pumpkin mac and cheese hot, sprinkled with the toasted panko bread crumbs and crumbled sage.

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This sweet treat highlights a non-traditional fall fruit that’s just as good as pumpkins and apples, but not commonly thought of this time of year!

PEAR CRISP

FOR THE FILLING:

4 to 5 whole large pears (Bosc work well)

2/3 c. granulated sugar

1/4 tsp. salt

FOR THE TOPPING:

1 1/2 c. all-purpose flour

1/3 c. granulated sugar

1/3 c. firmly packed brown sugar

1/2 tsp. ground cinnamon

1/2 c. pecans, very finely chopped

1/2 c. butter, melted

Preheat the oven to 350°F.

For the filling: Peel, core, and dice the pears. Place them into a bowl and stir together with the granulated sugar and salt. Set aside.

For the topping: In a separate bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle the melted butter, gradually, stirring with a fork as you go until all combined.

Pour the pears into a buttered baking dish; top with the crumb topping.

Transfer the baking dish to the middle oven rack and bake for 30 minutes.

Move the dish to the top rack of the oven and bake for an additional 10 minutes, or until the topping is golden brown. Serve warm with vanilla ice cream.

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This one is a nice, warm fall drink!

MULLED APPLE CIDER

4 whole cinnamon sticks

1/8 tsp. ground cloves

8 whole allspice berries

orange peel from 1 orange

lemon peel from 1 lemon

1/2 c. maple syrup

6 c. unfiltered (fresh is great) apple juice

apple slices and orange twists, to serve

1/2 c. dark rum, optional

In a medium saucepan, place the cinnamon sticks, ground cloves, allspice berries, orange peel, and lemon peel. Pour in the maple syrup and apple juice, then bring to almost a boil. Reduce the heat to low and simmer for 30 minutes. Remove from the heat and serve in mugs with apple slices and orange twists. Add a splash of rum for an adults-only version!

TFD: "Someday, you'll be looking back on your life, at the memories;  this is gonna be one of those nights." —Tim McGraw

HAVE A GREAT 

HOMECOMING!

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