To look outside you wouldn’t believe it, but fall has officially arrived. Sure, our AC may still be running and we’ve been getting our pumpkin-spice lattes on ice instead, but here at Better Housekeeping Shop we are excited to try some new recipes to welcome the change of season (even if the weather isn’t cooperating). Below are two pumpkin-themed dishes we’ve been looking forward to making this month and wanted to share with you.
This first one comes from our friends over at Thermador and is the perfect dish to serve when the nights turn a bit cooler. Kids will like that it’s mac & cheese but the flavors of the mushroom and pumpkin will be a crowd-pleaser among adults as well.
Porcini and Pumpkin Ale Mac & Cheese
Serves 4, generously 1 oz. dried porcini mushrooms 1 cup cremini mushrooms, chopped 1 shallot, finely diced 1 clove garlic, minced 1 pound (16 oz.) small pasta shape, such as shells 6 Tbsp. butter 3 Tbsp. flour 2 1/2 cups milk 1/2 cup Pumpkin ale (such as Dogfish Head’s Punkin Ale) 1/2 tsp. salt 2 cups sharp white cheddar cheese, shredded 1 cup Fontina cheese, grated 1 cup breadcrumbs or panko kosher salt Boil water and 1 tbsp kosher salt in a large stockpot. Once boiling, add pasta and cook for 5 minutes. Drain, rinsing pasta with cold water, and set aside until ready to use. Place the dried mushrooms in a microwavable-safe bowl and cover with water. Cook on high for 30 seconds, and let sit and rehydrate for 10 minutes. Strain, and roughly chop. In a large saucepan over medium-high heat, melt 6 tablespoons of the butter. Add the cremini mushroom and shallot, and saute for about 3 minutes, until starting to brown on the edge. Add the garlic, and cook until fragrant, about 30 seconds. Add the flour, and let cook, stirring constantly for about 3 minutes. Slowly whisk in the beer, as well as the milk, scraping the bottom of the pan to release any browned bits. Cook over medium heat, whisking constantly, until mixture thickens. Add in cheese and chopped porcini mushrooms, and stir to combine. Season to taste with salt and pepper. Add pasta to the saucepan with the cheese sauce, and mix to combine. Place in 2 quart casserole dish, sprinkle the breadcrumbs on the top, and bake for 1 hour or until browned and bubbly.
And what better way to end the day than with some fresh-baked cookies. Fair warning though, it is impossible to eat just one of these delicious pumpkin chocolate chip cookies!
Pumpkin Chocolate Chip Cookies
3/4 cups canola oil
1/4 cup molasses (maple syrup also works)
2 cups sugar
1 can of pumpkin (about a cup and a half)
1 1/2 tsp vanilla
3 1/2 cups flour
1 1/2 tsp cinnamon*
1 1/2 tsp nutmeg*
(*alternatively you could use 1T pumpkin pie spice)
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
As many chocolate chips as you need, spiritually. (I use 1.5 cups)
Mix wet and dry ingredients until smooth, then drop by the spoonful onto your cookie sheet using a scoop or large spoon. Bake at 400 degrees F for 10-12 minutes, or until the middle of the cookie feels firm to the touch.
Let us know what you think of these recipes or if you have any of your own that you’d like to share and we’d love to feature it on our Facebook page. And remember, at Better Housekeeping Shop we offer a wide range of Thermador appliances to help make your recipes the best around! Give us a call anytime, 732-741-4310 or email us at firstname.lastname@example.org.