Arizona offers visitors a timeless natural landscape synonymous with ideas of the traditional American west and its vast deserts. Our slice of the desert hosts a unique mix of Native American and Mexican influences. Getting a taste of the many flavors of the region is as simple as stepping into a locally owned restaurant or exploring the bountiful harvests at a local farmers market.
This fall, we explore flavors as natural as the rugged mountains and towering saguaros. At the root of these dishes are simple, nutritious favorites easily found at your local farmers market. Apples are known for their sweetness but can easily complement some of our favorite savory dishes. Indulge in the Glazed Apple Lattice Coffee Cake. This isn't your typical coffee cake... This one gets a lattice top and a spiced apple filling. If you prefer something more savory, check out our recipe for all of our Oktoberfest fanatics. Bratwurst with Apples, Onion, and Sauerkraut create the ultimate one-pot supper. An often overlooked vegetable shines in this collection of recipes. Enjoy pureed roasted butternut squash in this creamy risotto, perfectly paired with crispy cornmeal shrimp. Be sure to leave room for a dessert that will leave you yearning for more-- an amazingly moist cake made of shredded butternut squash, topped with white chocolate frosting and hazelnuts.
What are you waiting for? Put on your apron and heat up the oven, you don't want to miss out on these festive fall flavors.
Glazed Apple Lattice Coffee Cake
Ingredients
For the dough
2 large egg yolks
2 cups flour
1/2 cup milk
6 tablespoons sugar
5 tablespoons butter-diced at room temp
2 tablespoons warm water
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon grated orange peel
1/2 teaspoon ground cardamon
1/4 teaspoon nutmeg
For the filling
1 1/4 pound golden delicious apples. Apples should be peeled-cored-quartered and cut crosswise into 1/4 slices
1/3 cup finely crumbled vanilla wafer cookies or ladyfingers
6 tablespoons brown sugar
2 tablespoons unsalted butter
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamon
1/8 teaspoon ground nutmeg
For the glaze
1 1/2 cups powdered sugar
2 tablespoons orange juice
Directions
For the dough
Place 2 tablespoons warm water in a cup. Mix in the yeast and allow to rest 10 minutes. Stir milk, butter, and salt in a saucepan over medium heat until the sugar dissolves and butter melts. Allow to cool to lukewarm. Whisk in yeast mixture, egg yolks, orange peel and spices. Mix in 2 cups of flour, mixing until dough comes together. Turn dough onto a floured surface. Knead for 10 minutes until silky, adding more flour if necessary. Place in a bowl, cover with plastic wrap and allow to rest in a warm place for 2 hours or until doubled in volume.
For the filling
Melt butter in a skillet over medium heat. Add brown sugar and cook until grainy sauce forms, about 1 minute. Mix in apples. Cook until the apples are tender and sauce is reduced to glaze, mixing often, about 7 minutes. Add all the grated peel and spices. Allow to cool.
Roll dough on top of foil (that was sprayed with non-stick spray) to create a 12x14 rectangle. Sprinkle the cookie crumbs in a 4 inch stripe down the center, leaving 1/2 inch border at the top and bottom. Arrange the apples atop the cookie crumbs together with any juices. Starting 1/2 inch from each long side of apples, cut straight to the edge of dough at 1-inch intervals, making 12 strips along each side. Fold dough strips alternately and on a slight angle over the filling, forming lattice.
Slide foil with dough onto a baking pan, cover cake loosely with plastic wrap and allow to rise for 2 hours. Preheat the oven to 375F and bake the cake uncovered until golden brown, 30-35 minutes. Cool 30 minutes.
For the glaze
Mix powdered sugar and 2 tablespoons of orange juice in a small bowl, adding slightly more juice if desired. Drizzle glaze over cake. Serve slightly warm.
Bratwurst with Apples, Onion, and Sauerkraut
Ingredients
6 smoked bratwurst, pierced all over with a skewer
3 large golden delicious apples, peeled, cored, and thinly sliced
4 bay leaves
1 large onion, halved and thinly sliced
4 cups sauerkraut
1 cup beef broth
2 tablespoons beer
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
1 tablespoon flour
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1/2 teaspoon black pepper
Pumpernickel bread
Directions
Preheat oven to 400F. Crush seeds with a mallet and mix with the flour and pepper. Spread the sauerkraut on a 9x13 dish. Sprinkle 1/3 of the seed mix on top. Top with the onion slices and sprinkle with half of the remaining seed mix, then slightly with salt. Spread half of the apple slices over, then sprinkle with the remaining seed mix. Place Bratwurst over the apples and place the remaining apples around the bratwurst. Tuck in the bay leaves. Mix the broth with the beer and ketchup in a small container, then pour over bratwurst. Cover tightly with foil and roast 45 minutes. Uncover, brush with melted butter and continue roasting until the edges of the apples and sausages begin to brown. Serve with bread.
Ginger Squash Cake with White Chocolate Frosting
Ingredients
1 egg
1 cup flour
1 cup shredded-peeled butternut squash
3/4 cup brown sugar
1/3 cup butter-melted
4 ounces toasted-chopped hazelnuts-divided
3 ounces white chocolate
3 tablespoons cream
2 tablespoons grated peeled fresh ginger
1 1/4 teaspoons vanilla-divided
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
Directions
Preheat oven to 350F. Spray a 9x9 inch baking pan with non-stick spray. Whisk flour, baking powder, cinnamon, ginger, salt, and allspice together in a bowl. Using an electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon of vanilla until blended in another bowl. Fold in the flour mixture and 1/2 cup of hazelnut. Transfer to the prepared pan (layer will be thin) and bake until tester inserted comes out clean, about 30 minutes. Cool.
Bring the cream to a boil in a small saucepan over medium heat. Remove from the heat and stir in the chocolate and remaining vanilla, whisking until smooth. Let stand at room temperature until it thickens enough to spread (about 20 minutes). Spread over cake and top with remaining nuts. Cut into 16 squares.
Fried Cornmeal Shrimp with Butternut Squash Risotto
Ingredients
5 large, crushed garlic cloves-divided
2 pounds butternut squash
1 1/4 pounds shrimp, peeled and deveined
5 cups chicken broth
1 1/2 cups chopped onion
1 1/2 cups arborio rice
1 cup cornmeal
1/2 cup white wine
1/2 cup grated parmesan cheese
3 1/2 tablespoons extra virgin olive oil
4 teaspoons fresh thyme-divided
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Preheat the oven to 400F. Pierce squash many times. Place on a baking sheet and roast until tender, about 1 hour. Cool, cut in half, discard the seeds and scoop the flesh into a food processor. Puree until smooth. Measure 1 1/2 cups puree. Place the shrimp in a bowl with 3 crushed garlics and 1 1/2 tablespoons of oil. Cover and chill 2-3 hours. Mix cornmeal with salt and pepper. Add the shrimp and toss well. Arrange the shrimp in a single layer on a plate.
Bring the broth to a simmer in a small saucepan, reduce to low and keep warm. Heat up the remaining oil in a large saucepan. Add the onion and cook until beginning to brown, stirring well, about 5 minutes. Add the garlic and 2 teaspoons of thyme, stir 1 minute. Add the rice and stir 1 minute. Add the wine and cook until almost evaporated, stirring often. Add the broth, 1 cup at a time, and cook until almost absorbed. Continue adding broth, stirring frequently until rice is almost tender, about 15 minutes.
Meanwhile, add oil to a skillet and fry the shrimp until golden brown and cooked through, about 90 seconds per side. Decrease heat of oven to 200F and keep shrimp warm in the oven.
Rewarm the 1 1/2 cups of butternut squash and add to the risotto and stir until the rice is tender but still firm, about 2 minutes. Stir in the Parmesan and remaining 2 teaspoons of thyme. Season with salt and pepper. Divide risotto among bowls and serve topped with the shrimp.
Interested in more fall recipes? Check out Sybil's Kitchen to be inspired and sample unique flavors that will have your tastebuds watering.