If you’re hankering for a fruit cobbler or a traditional, super sweet fruit crisp, you might want to pass on this rendition. WAIT! There is a take-away: use cardamom in place of cinnamon and plums as your fruit in any crisp/cobbler recipe you DO try. The flavor combination is out.of.this.world.
If you have too many beets on your hands, think about serving them as a main dish. Roast them and stuff them with something sweet or savory. These beets are stuffed with hot italian sausage, greens, shallots, and garlic, and topped with a tangy gorgonzola dressing.
Roasted butternut puree is mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup. This clean recipe tastes great on crackers with goat cheese, mixed into yogurt, or to eat by the spoonful. You could easily can it, too for a taste of autumn in the middle of winter.
The golden, curry colored birch trees and the cranberries that grow under them are the inspiration for this dish. Cranberries, curry powder, honey, brie, and puff pastry is all it takes to encapsulate the flavors of fall.