So often thoughts of fall put us in the mood for something sweet. The general buzz around the Pumpkin Spice Latte seems proof enough of that.
There’s just something about the flavors of pumpkin, sweet potato, pear, and apple that sound not only delicious but also comforting. I have loved sharing some of my favorite baked sweets from our fall publications, including the Apple Galette from Paula Deen’s Fall Baking and the delicious Pineapple Upside Down Cake included in our Skillet Desserts cookbook.
When it comes to fall recipes, however, I think sweets are only half the story. The flavors of the season truly come alive when we combine the sweet with the savory. I know at my house a fall menu requires some hearty flavors—elements like root vegetables, satisfying salads, and meaty main dishes.
Thanks to Southern Lady’s recent special edition, Southern Recipes: Autumn, an entire fall menu can quickly be at your fingertips. They have included a variety of appetizers, side dishes, soups, and mains that recall Southern classics.
Try their Caramelized Onion and Rosemary Focaccia for an addition to your table that’s as beautiful as it is tasty. And for a real crowd-pleaser, make the White Chicken Chili. (It’s a staff favorite!)
- 1¼ cups warm water (105° to 115°)
- 2 teaspoons sugar 1 (0.25-ounce) envelope active dry yeast
- ¾ cups all-purpose flour
- 2 tablespoons chopped fresh rosemary
- 1½ teaspoons salt
- 3 tablespoons olive oil, divided
- 1 cup shredded fontina cheese
- Caramelized Onions (recipe follows)
- In a 2-cup liquid-measuring cup, combine 1¼ cups water, sugar, and yeast; let stand for 5 minutes.
- In the work bowl of a food processor, combine flour, rosemary, and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and 1 tablespoon olive oil. Continue running processor until mixture is combined and forms a ball. On a lightly floured surface, turn dough out, and knead for 5 minutes. Place in a bowl coated with cooking spray, turning to coat top. Cover, and let rise in a warm, draft-free place (85°) for 1 hour or until dough is doubled in size.
- Preheat oven to 400°. Grease a baking sheet with 1 tablespoon olive oil.
- Punch dough down; knead lightly 4 or 5 times. Press dough into an 10½x8½-inch rectangle. Place dough on prepared baking sheet. Using the handle of a wooden spoon, make indentations in dough at ½-inch intervals. Brush with remaining 1 tablespoon olive oil. Top with cheese and Caramelized Onions.
- Bake for 15 to 20 minutes or until lightly browned.
- ¼ cup butter
- 2 large yellow onions, thinly sliced
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a large skillet, melt butter over medium-low heat. Add onion; cover, and cook for 30 minutes, stirring occasionally. Remove cover, and increase heat to medium-high; cook for 10 to 12 minutes, stirring occasionally. Add vinegar, salt, and pepper. Cook until vinegar evaporates, 1 to 2 minutes.
Fall is the perfect time for entertaining and I hope these recipes help ease your burden as a hostess, freeing you up to enjoy your company while sharing a lovely and memorable meal.
What are your favorite savory recipes for fall?