By Bailey Penrose
It’s fall. Granted, late fall, but as the last leaves tenaciously hang on to their branches so do I hang on to the season. As we slide begrudgingly into winter why not try a few last Autumn recipes? Below are some of my favorites, I hope you get a chance to enjoy a couple of them too.
Golden Milk at Minimalist Baker
A co-worker turned me on to Golden Milk a few years back. When she first mentioned it, I made a face like she’d suggested I try the cinnamon challenge (Note: do not try the cinnamon challenge). Turmeric and coconut milk together sound more like a punishment than a good time. However, after giving it a try, I’ve found that Golden Milk is a sweet and spicy drink that seriously hits the spot on frosty days.
If you don’t feel up to making the mix yourself, Summit Spice & Tea in Anchorage sells their own blend.
Scotch Eggs at Outlander Kitchen
Scotch Eggs could be breakfast, lunch, or dinner. They’re hearty and portable. I tend to bake mine, as I freely admit that I’m scared of frying anything with hot oil. Those souls braver than me can attempt the frying option.
German Solyanka at Lavender & Macarons
I made this for my friends’ Oktoberfest party because I thought it sounded weird, and why not inflict that on a group of friends? It’s got pickles in it! This soup turned out to be wonderfully hearty with an interesting hot and sour taste. With a chunk of bread this is an excellent option for those cold, rainy, fall afternoons.
Vegan Cream of Mushroom Soup at Hot for Food
Packed full of mushrooms, wine, and spinach, you’ll hardly notice the substitute of coconut milk for cream. The silky texture and deep flavor of this soup make for a satisfying meal. Plus, it’s crazy easy. Great for weeknights when you’ve had a long day.
Chickpea Bowl with Roasted Vegetables and Cilantro Cashew Cream at Naturally Ella
Another weeknight meal, roasting vegetables and making the rice is a cinch while the cashew cream adds a fun kick of flavor. For those unfortunate members of society who hate cilantro with a deep and abiding hatred, you can always substitute dill instead.
Two Chocolate Chip Cookies at No. 2 Pencil
I love to bake, but I never bake. No one ever bakes small batches of things. Recipes for cookies or brownies or anything sweet invariably lead you to make enough to feed a legion. When it’s just you and you just want a dang cookie it’s hard to justify whipping up a bake-sale’s worth of chocolate-chip goodness. Thus the brilliance of this recipe, the guilt-free (or at least guilt-reduced) joy of only two cookies at a time.
Wishing everyone a fun and safe Autumn season!
