Savor the Season with Fall Recipes

Pumpkin Empanadas

Serves 4

1 12 oz. can of pumpkin puree

2 c. dark brown sugar

1 T. orange zest

1 T. butter

1 t. cinnamon

1/8 t. ground cloves

1/8 t. ground nutmeg

1/8 t. salt

1 T. sugar

Puff pastry

1 egg mixture with 2 t. of water

Crystal sugar for decoration

PREPARATION

In a small saucepan over medium heat, add pumpkin puree, brown sugar, butter, orange zest, cinnamon, cloves, nutmeg and salt. Cook, stirring well, until sugar is dissolved, about 3 minutes. Transfer pumpkin mixture to bowl; chill in refrigerator until cold. Heat oven to 425°F. On a lightly floured work surface, using a rolling pin, roll out the puff pastry until thin and even. Cut 6” circles. Spoon about 2 tablespoons of cooked pumpkin mixture into the middle of dough. Wet edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to baking sheet. Brush tops of empanadas with beaten eggs; sprinkle with sugar crystal. Bake until empanadas are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes.

French Onion Soup

1/2 c. unsalted butter

2 T. olive oil

4 c. sliced onions

5 c. beef broth

1 t. dried thyme

1 pinch salt and pepper to taste

4 slices French bread

4 slices provolone cheese

1/4 c. grated Parmesan cheese

Worcestershire sauce

Sprigs of fresh thyme

PREPARATION

Melt butter with olive oil in an 8-quart pot over medium heat. Add onions until tender and translucent. Do not brown the onions. Add beef broth, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Serve soup into bowls and place 1-3 slices of French bread on top of each. Layer each slice of bread with a slice of provolone and 1 tablespoon Parmesan cheese. Broil bowls until cheese bubbles and browns slightly, 2 to 3 minutes. Carefully remove and add thyme and Worcestershire sauce to taste.