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I’ve really been trying to keep the recipes here warm and fuzzy the past few weeks. I’ve been in a crummy mood because I hurt my thumb playing volleyball and it’s kept me out of both fall golf and playing any more volleyball, so it’s put a damper on my fall! Am sharing some indulgent recipes, and hopefully that’ll keep cheering me up!

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APPLE CIDER 

DONUT CAKE

1 1/4 cups granulated sugar

1/2 cup light brown sugar

1 cup chunky applesauce, at room temperature

1 cup apple cider, at room temperature

3 large eggs, at room temperature

3/4 cup vegetable oil

2 tsp. vanilla extract

3 cups all-purpose flour

2 1/2 tsp. ground cinnamon

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg

Baking spray with flour

1/4 cup unsalted butter, melted

For the cake: Preheat the oven to 350°F.

In a large bowl, whisk together 1 cup of granulated sugar, light brown sugar, applesauce, apple cider, eggs, vegetable oil, and vanilla until well combined.

In a medium bowl, whisk together the flour, 1 1/2 teaspoons of cinnamon, baking powder, baking soda, salt, and nutmeg until well combined. Gradually stir the flour mixture into the apple cider mixture, mixing until just combined.

Spray a 10- to 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 50 to 55 minutes. Let the cake cool for 10 minutes in the pan. Place a wire rack over a rimmed baking sheet.

Meanwhile, in a small bowl, combine the remaining 1/4 cup of granulated sugar with the remaining 1 teaspoon of cinnamon.

Invert the warm cake onto the prepared rack. Brush the cake with the melted butter and sprinkle it thoroughly with the cinnamon sugar, pressing to adhere. Let the cake cool completely before slicing and serving.

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MINI MEATBALL SANDWICHES

1 lb. ground beef, preferably chuck (80/20)

1 garlic clove, finely chopped

1/2 cup panko or other breadcrumbs

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 cup milk

2 Tbsp. olive oil

1/2 medium onion, diced

1 (24-ounce) jar marinara sauce

12 dinner or slider rolls, split

6 slices provolone cheese, each cut into quarters

In a large bowl, combine the beef, garlic, panko, salt, and pepper. Add the milk and knead everything together with your hands. Shape the mixture into 12 balls (about 3 tablespoons each).

In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 1 minute. Add the meatballs and cook until browned on the bottom, about 1 minute. Flip the meatballs.

Add the marinara and shake the pan gently to distribute it among the meatballs. Cover the skillet, reduce the heat to medium-low, and allow to simmer until the sauce is slightly reduced and the meatballs are coated in sauce and cooked through, about 20 minutes.

When ready to serve, place a piece of provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom roll; top with the top roll.

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PUMPKIN SPICE CREME BRULEE

2 cups heavy cream

Pinch of kosher salt

5 large egg yolks

2 Tbsp. packed light brown sugar

1/4 cup plus 2 tablespoons granulated sugar

1/2 cup canned pure pumpkin puree

1 1/2 tsp. pumpkin pie spice

Preheat the oven to 325˚F. Place four 6-ounce ramekins in a baking dish or roasting pan. Bring the heavy cream and salt to a simmer in a medium saucepan over medium-low heat; remove from the heat.

Whisk together the egg yolks, brown sugar, and ¼ cup of the granulated sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in the pumpkin puree and pumpkin pie spice until smooth. While whisking, slowly drizzle in about ½ cup of the warm heavy cream. Once fully combined, slowly whisk in the remaining heavy cream.

Strain the custard through a fine-mesh strainer into a 4-cup liquid measuring cup or large pitcher. Skim off any foam. Carefully divide among the ramekins. Add boiling water to the baking dish until it reaches halfway up the sides of the ramekins.

Transfer the baking dish with the ramekins to the oven and bake until the custard is barely set in the center, 40 to 45 minutes. Let the ramekins sit in the water bath for 10 minutes, then remove them to a rack to cool, about 1 hour. Refrigerate, covered, until completely chilled, 2 to 3 hours. 

Just before serving, place the ramekins on a baking sheet. Sprinkle 1½ teaspoons granulated sugar on top of each. Use a kitchen torch to caramelize the sugar. Alternatively, broil the custards until the sugar is melted and golden brown, 3 to 4 minutes

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CHILI MAC N’ CHEESE

2 Tbsp. olive oil

1 lb. ground beef

3 garlic cloves, minced

1 small yellow onion, diced

2 Tbsp. chili powder

2 tsp. ground cumin

Kosher salt and black pepper

3 cups beef broth

1 (8-oz.) can tomato sauce

12 oz. large elbow macaroni

1 (15-oz.) can pinto beans, drained

1 1/2 cups grated cheddar cheese, plus more for serving (about 6 oz.)

1 cup grated pepper jack cheese (about 4 oz.)

Cilantro, for serving

Hot sauce, to taste

Sour cream, for serving (optional)

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the ground beef, garlic, and onion. Season with the chili powder, cumin, and a good pinch of salt and pepper. Cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, 6 to 8 minutes. Stir in the beef broth, tomato sauce, macaroni, and beans. Bring to a simmer, cover, and cook, stirring occasionally, until the sauce is thick and the macaroni is al dente, 12 to 14 minutes.

Remove the pan from the heat. Add the cheddar and pepper jack, and fold until the cheese is completely melted. Serve in bowls with cilantro, more cheddar, some hot sauce, and sour cream.

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CREAMY BUTTERNUT SQUASH PASTA

1/4 cup salted butter

2 Tbsp. olive oil

1 cup walnuts, chopped

3 cloves garlic, chopped

1 Tbsp. chopped sage, plus more for garnish

6 cups cubed butternut squash (about 30 0z. cubed)

1 tsp. kosher salt, plus more for pasta water

1/2 tsp. ground black pepper, plus more to taste

2 cups chicken broth

1/4 cup heavy cream

1 lb. penne pasta

1/2 cup grated parmesan cheese, plus more serving

Place the butter in a medium pot (with a lid) over medium heat. Let melt, then add the olive oil and walnuts. Cook until the walnuts are lightly toasted and the butter is golden brown, 2 to 3 minutes. Use a slotted spoon to transfer the walnuts to a paper towel lined plate.

Add the garlic and sage to the pot and cook briefly until golden and aromatic, about 1 minute. Add the squash, broth, salt and pepper. Bring to a simmer, then cover and cook for 15 to 20 minutes, or until the squash is fork tender. 

Transfer the squash mixture to a blender. Cover, then remove the top insert from the lid and cover with a kitchen towel (to let steam escape). Puree until very smooth, about 1 minute.  

Meanwhile, bring a large pot of water to a boil. Season with salt. Add the pasta and reduce to medium heat (just simmering). Cook 1 minute less than the package directions. Reserve 1/2 cup of the pasta water then drain the pasta in a colander.  

Return the large pot to medium heat. Add the butternut squash sauce, heavy cream, cooked pasta and 1/4 cup of the pasta water and parmesan cheese. Stir gently with a rubber spatula, until the sauce has thickened slightly and is coating the pasta, about 2 minutes. (Add more pasta water to reach desired consistency). Season with more salt and pepper to taste. 

Serve immediately topped with more chopped sage, parmesan cheese, and the reserved walnuts.

TFD: “Autumn, the year’s last, loveliest smile.” — William Cullen Bryant

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