9 Cozy Fall Recipes to Warm Up Western Washington

Fall has arrived here in Western Washington. It greets us every morning with it’s low hanging sun illuminating fog shrouded pines, frosty nights, and mosaic forests of crisp ginger and burnt umber. Something in the air tells us that it’s time to return to a cozier way of life. It is a scent, the smell of pumpkin spice lattes perhaps. Anyways here’s 9 fall recipes to warm up any autumn admiring Washingtonian.

1.) Butternut Squash Risotto with Shrimp

 Shrimp Fall

  • SERVINGS: 4 – 6


  • 1 medium (about 1-pound) butternut squash, peeled and cut into 1/4–inch pieces
  • Flaky sea salt
  • Black pepper
  • 1 tablespoon extra virgin olive oil
  • 5 sage leaves, roughly torn or chopped
  • 2 medium onions, 1 roughly chopped and 1 finely diced
  • 3 celery stalks, roughly chopped
  • 12 peppercorns
  • 2 bay leaves
  • 1 1/2 tablespoons extra virgin olive oil
  • 3 1/2 tablespoons unsalted butter
  • 1 1/2 cups dry carnaroli rice
  • 1 cup dry white wine
  • 3/4 cup (about 2 ounces) grated Parmigiano-Reggiano
  • 2 pounds large shrimp in the shell


  1. Preheat the oven to 350°. Peel the butternut squash and cut into 1/4-inch squares, discarding the seeds and fibrous parts of the squash, but not the skin or scraps. Reserve the peeled skin and remaining scraps for the stock. Place the 1/4-inch pieces on a baking tray and season with, salt, pepper, sage leaves, and drizzle with olive oil over the top. Cover with foil and bake for 20 minutes until cooked through. Remove from the oven and set aside.
  2. Meanwhile, make a quick squash stock, combine the squash peelings and scraps, roughly chopped onion, celery, peppercorns, and bay leaves in a 3 quart saucepot with 6 cups of water. Slowly bring the stock to a boil. Once it comes up to a boil, turn off the heat. Let it sit warm on the stove and after 20 minutes, strain out the solids and pour it back into the saucepot. Cover and keep hot over low heat.
  3. In a large saucepan, heat the olive oil and 1 1/2 tablespoons of butter. Add the diced onion, and cook over low-medium heat, stirring occasionally until translucent and glossy, about 6 minutes. Add the rice to the onions and stir until rice is evenly coated, about 2 minutes. Add the wine and simmer until almost evaporated. Add enough of the hot butternut stock just to cover the rice; cook while stirring, until the stock is almost absorbed. Repeat with about 5 additions of stock until the rice is al dente and bound in a creamy consistency, about 25 minutes. There should be about a 1/2 cup of stock remaining, keep it hot and reserve.
  4. When the rice is cooked, remove from the heat and carefully fold in a 1/2 cup of Parmesan, the remaining 2 1/2 tablespoons of butter, and roasted squash. Add the reserved stock to loosen and let the whole pan rest for a few minutes.
  5. Meanwhile, in a heavy bottomed frying pan over medium to high heat, heat 1 tablespoon of olive oil until it begins to shimmer in the pan. Make sure the prawns are dry, and season with kosher salt. Once the oil is hot, drop them into the pan. Cook for 1-2 minutes on each side until the shells are brightly colored and have slightly charred. Turn off the heat, add a tablespoon of butter to glaze the shrimp and set aside.
  6. To serve, give the risotto a quick stir and taste to adjust for seasonings. Spoon onto plates, and place a few shrimp onto each serving of risotto. Sprinkle with the remaining Parmigiano-Reggiano and freshly cracked black pepper, and drizzle with a touch extra virgin olive oil. Serve immediately.

2.) Pumpkin-Coconut Bread (Gluten-Free)

Pumpkin Bread



  • 3/4 cup sifted coconut flour
  • 2 tablespoons arrowroot powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 7 large eggs, separated
  • 1 cup unsweetened pumpkin puree
  • 1/4 cup coconut oil
  • 2 teaspoons pure vanilla extract


  1. Preheat the oven to 325º. In a large mixing bowl, whisk together the coconut flour, arrowroot, baking soda, baking powder, salt, sugar, cinnamon and nutmeg and set aside.
  2. In a stand mixer, beat the egg whites until stiff peaks form. Set aside.
  3. In a separate bowl, whisk together the egg yolks, pumpkin puree, coconut oil and vanilla. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the egg whites until just incorporated.
  4. Pour the batter into a greased loaf pan and bake for 50 minutes, or until a toothpick pulled from the center comes out clean. Remove from the oven and let cool completely in the pan. When cooled, remove the bread from the pan and serve.


The bread can be wrapped and stored at room temperature for two days or tightly wrapped and frozen for up to two months.

3.) Creamy Carrot Soup with Scallions and Poppy Seeds

Carrot Soup

  • SERVINGS: 12


  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 quart low-sodium vegetable broth
  • 1 quart water
  • 2 pounds carrots, sliced 1/3 inch thick
  • 6 large scallions, thinly sliced crosswise
  • 2 teaspoons poppy seeds
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • Salt and freshly ground pepper


  1. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.
  2. Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.
  3. Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.


The carrot soup can be refrigerated overnight. Reheat gently.


Serve this carrot soup with a full-bodied, luscious California white.

4.) Grilled Escarole Toasts with Trout Roe

Escarole Trout Roe Toast



  • Extra-virgin olive oil
  • Two 10 to 12-ounce heads of escarole
  • 1 tablespoon chopped thyme
  • 2 garlic cloves, minced
  • Kosher salt
  • Pepper
  • Eighteen 1/2-inch-thick baguette slices cut on a wide diagonal
  • Crème fraîche, for serving
  • Trout roe, for serving


  1. Light a grill. Fill a large bowl with cold water. Holding the escarole by the root end, dip the heads in the water to release any dirt between the leaves. Shake off the excess water.
  2. In a small bowl, whisk 1/2 cup of olive oil with the thyme and garlic. Brush the escarole with garlic oil and season with salt and pepper. Grill over moderate heat until charred outside and tender within, about 20 minutes; brush a few times with garlic oil during grilling. Transfer to a work surface and let cool, then coarsely chop.
  3. Brush the baguette slices with olive oil and season with salt and pepper. Grill until lightly charred on both sides, about 2 minutes.
  4. In a large bowl, toss the escarole with any remaining garlic oil; season with salt and pepper. Top the toasts with the escarole, crème fraîche and trout roe and serve.


Goes great with a crisp Champagne.

5.) Gaelic Punch

Gaelic Punch



  • Pinch of freshly grated nutmeg, for garnish
  • 3/4 cup Demerara or other raw sugar
  • 40 ounces boiling water
  • One 750-ml bottle Irish whiskey
  • Strips of zest from 6 lemons, plus 6 thin lemon slices, each studded with 4 cloves, for garnish


  1. In a heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 8 ounces boiling water and stir until the sugar dissolves. Strain into a warm heatproof bowl and stir in the whiskey. Add the remaining 32 ounces of boiling water and garnish with the studded lemon slices and nutmeg.

6.) Caramel-Pecan Hand Pies (Invented by local, and High 5 Pie owner, Dani Cone – who calls them “flipsides”)

Caramel-Pecan Hand pies



  • 4 cups all-purpose flour
  • 4 teaspoons salt
  • 2 teaspoons sugar
  • 4 sticks unsalted butter (1 pound), cut into 1/2-inch dice and chilled
  • 3/4 cup ice water
  • 1 1/2 cups pecans (6 ounces)
  • 2 cups sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • Salt
  • 1 cup corn syrup
  • 5 large eggs, 1 egg beaten
  • 1/4 cup turbinado sugar, for sprinkling


  1. In a large (preferably 12-cup) food processor, combine the flour, salt and sugar. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 1 hour.
  2. On a floured work surface, roll out 1 disk of the dough to a 16-inch square, a scant 1/4 inch thick. Using a small pot lid or plate (5 1/2 to 6 inches) as a template, cut out as many dough rounds as possible. Repeat with the second disk of dough. Reroll the scraps, chilling if necessary, for a total of 12 dough rounds. Transfer the pastry rounds to parchment paper–lined baking sheets and refrigerate until chilled, about 20 minutes.
  3. Preheat the oven to 375°. Spread the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool, then coarsely chop the nuts.
  4. In a medium saucepan, combine 1 cup of the sugar with 1/2 cup of water. Cook over moderate heat, swirling the pan gently once the caramel begins to form, until the caramel is medium-amber, about 9 minutes. Remove from the heat and whisk in the butter, cream, 1 teaspoon of the vanilla extract and a pinch of salt. Transfer 1 cup of the caramel to a large bowl and let cool slightly. (Save any remaining caramel for later use.) Whisk the remaining 1 cup of sugar and 1 teaspoon of vanilla extract and the corn syrup into the caramel in the bowl. Whisk in the 4 unbeaten eggs until smooth. Add the pecans and a generous pinch of salt.
  5. Spray a 9-by-13-inch baking pan with vegetable oil spray. Pour the pecan filling into the pan and bake for about 30 minutes, until set. Let cool slightly, then scrape the pecan filling into a bowl and gently stir to recombine. Refrigerate until chilled, about 1 hour.
  6. Working with one baking sheet at a time, brush the pastry surfaces lightly with some of the beaten egg. Scoop a scant 1/4 cup of the pecan filling onto each round and fold the pastry over to make a turnover. Press the edges to seal and crimp with the tines of a floured fork. Refrigerate the hand pies while you prepare the rest.
  7. Brush the tops of the pies with the beaten egg and sprinkle with the turbinado sugar. Using a sharp knife, make a small slit in the top of each pie. Bake the pies in the middle and lower thirds of the oven for 40 minutes, until the pastry is golden brown; shift the pans halfway through baking. Let the pies cool on the baking sheets before serving.


The pies can be refrigerated for up to 4 days. Rewarm before serving.

7.) Chocolate Pots

Chocolate Pots



  • 2 cups heavy cream
  • 3/4 pound semisweet or bittersweet chocolate, at room temperature, coarsely chopped
  • 4 large egg yolks
  • 3 tablespoons dark rum
  • 3 tablespoons unsalted butter


  1. In a medium saucepan, heat the cream until bubbles appear around the edge. Remove the pan from the heat, add the chocolate and let stand for 1 minute, then stir until smooth.
  2. Whisk the egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter. Pour the custard into eight 1/2-cup ramekins or espresso cups and refrigerate until chilled, at least 4 hours.


The chocolate pots can be refrigerated overnight.


Orange and Polenta Biscuits and lightly sweetened whipped cream.

Orange and Polenta Biscuits – INGREDIENTS (Makes about 6 dozen)

  • 1 1/2 cups medium non-instant polenta or yellow cornmeal
  • 1 1/2 sticks (6 ounces) chilled unsalted butter
  • 3/4 cup sugar
  • 2/3 cup all-purpose flour
  • 2 tablespoons finely grated orange zest
  • Pinch of salt
  • 2 large eggs


  1. In a food processor, combine the polenta with the butter, sugar, flour, orange zest and salt and pulse until the mixture resembles coarse meal. Add the eggs and pulse just until the dough comes together. Transfer the dough to a bowl and refrigerate until slightly firm, about 1 hour.
  2. Preheat the oven to 375°. Line several baking sheets with parchment paper. Drop slightly rounded teaspoons of the dough onto the prepared baking sheets about 2 inches apart. Bake the cookies for 15 minutes, or until golden around the edges and on the bottoms. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.


The cookies can be stored in an airtight container for 1 week or frozen for 1 month.

8.) Vanilla-and-Cider Panna Cottas with Spiced Ginger Cookies

Caramel Panna Cotta and ginger cookies

  • SERVINGS: 12


  • 3 cups whole milk
  • 3 cups heavy cream
  • 3/4 cup plus 3 tablespoons sugar
  • 2 plump vanilla beans, split and seeds scraped
  • 3 cinnamon sticks, cracked
  • 4 teaspoons powdered unflavored gelatin (from 2 envelopes)
  • 3 cups apple cider
  • Spiced Ginger Cookies, for serving


  1. In a large saucepan, combine the milk with the cream, 3/4 cup of the sugar, the vanilla beans and seeds and cinnamon sticks and bring to a simmer. Remove from the heat, cover and let stand for 30 minutes. Strain the mixture through a fine sieve and return it to the saucepan.
  2. In a small bowl, sprinkle 3 teaspoons of the gelatin over 1/4 cup of cold water and let stand until softened, about 2 minutes. Scrape the gelatin into the saucepan and whisk until dissolved. Transfer the mixture to a pitcher and pour about 1/2 cup into each of 12 small glasses. Refrigerate until chilled, at least 4 hours.
  3. In a clean saucepan, boil the cider with the remaining 3 tablespoons of sugar until reduced to 1 1/2 cups, about 15 minutes. Sprinkle the remaining 1 teaspoon of gelatin over 1 tablespoon of water and let stand until softened, about 2 minutes. Whisk the gelatin into the cider mixture until dissolved. Transfer the mixture to a pitcher and let cool completely (but don’t let the gelatin set), about 30 minutes. Gently pour 2 tablespoons of the cider into each panna cotta over an inverted spoon and refrigerate until set, at least 2 hours. Serve with the Spiced Ginger Cookies.


The panna cottas can be covered tightly in plastic wrap and refrigerated for up to 2 days.

9.) Hot Mulled Cider

Mulled Cider



  • 1 gallon apple cider
  • 3/4 cup dry white wine, such as Chardonnay
  • 1/4 cup honey
  • 2 quince—peeled, cored and finely chopped
  • One 4-inch rosemary sprig
  • Two 3- to 4-inch cinnamon sticks, broken
  • 4 cloves
  • 1 star anise
  • 1/2 teaspoon grated lemon zest


  1. Combine the cider, wine, honey, quince, rosemary, cinnamon, cloves, star anise and lemon zest in a large saucepan and simmer over low heat for 45 minutes. Strain the mulled cider and discard the solids. Serve the mulled cider warm.


The strained mulled cider can be refrigerated overnight. Reheat before serving.

Source: Food & Wine


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