Test Your Culinary Skills With Four Fabulous Fall Recipes
The fall season is here, and with that comes warm tastes and cool happy hours. Pumpkin spice isn’t the only flavor unique to the fall. Roll up your sleeves and follow these recipes from the kitchen of Cozy’s Cottage and Cozy’s Café & Pub to enjoy a fresh meal, drink or dessert with your family and friends this fall.
Fall Cobb Salad
1 bag mixed field greens
1 bag craisins to
½ cup candied or plain walnuts
1 cup stilton bleu cheese
1 cup pomegranate seeds
1 can mandarin oranges
½ cup shallots, julienned
1 box golden raisins
Toss field greens in a medium sized bowl. Add craisins, walnuts, bleu cheese, pomegranate seeds, mandarin oranges, shallots, and golden raisins in vertical layers on top of the greens. Drizzle with dressing.
Pomegranate Vinaigrette Dressing
3 tablespoons pomegranate juice
3 tablespoons red wine vinegar
½ tablespoons dry mustard powder
3 tablespoons honey
¾ teaspoon salt
½ cup extra virgin olive oil
Mix all ingredients except for the olive oil in a mixing bowl. Slowly add olive oil, whisking hard to avoid separating the oil from the rest of the mixture. Drizzle over Fall Cobb Salad.
Apple Cider Glazed Lamb Chops
1 cup apple cider
2 tablespoons minced garlic
2 tablespoons minced ginger
3 tablespoons soy sauce
3 tablespoons apple cider vinegar
1 tablespoon honey
8 rib lamb chops (3/4 inch thick)
Glaze
Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan for 10-12 minutes or until approximately ¼ cup remains. Cool completely.
Chops
Preheat oven to 350 degrees. Pat lamb chops dry and sprinkle with a pinch of salt. Arrange on broiler pan and brush top of chops with half of glaze already prepared. Broil three to four inches from heat for three minutes. Turn and brush with remaining glaze, then broil for an additional three to four minutes. This will result in medium-rare chops. Cozy’s chefs recommend serving lamb medium-rare. Transfer chops to plate and brush with any leftover glaze. Let stand for five minutes. Serve with your favorite fall vegetables such as parsnips and brussel sprouts.
Cozy’s Champagne Cupcakes
6 eggs
2/3 cup butter
1 tablespoon baking powder
1 vanilla bean, split
1 teaspoon salt
1 ½ cups sugar
¾ cup champagne
Beat butter and sugar until light and fluffy. Separate four egg yolks and discard. Gradually add egg whites and remaining two eggs to butter/sugar mixture. Scrape vanilla bean and add to butter mixture. Add flour, baking powder, and salt to butter mixture alternating with champagne. Mix until fully combined. Bake at 350 degrees for 20 minutes.
Icing
6 Tablespoons of butter
5 cups powdered sugar
1 teaspoon vanilla
8 tablespoons of champagne
Beat butter until soft and fluffy. Add powdered sugar and mix ingredients together. Add champagne and fully incorporate into mixture. Add vanilla last and lightly mix.
Plum Thyme Prosecco Smash
2 plums, extra for garnish
6 thyme sprigs, extra for garnish
Juice from one lime
1/2 cup sugar
1/2 cup of water
1 bottle of Prosecco
Thyme Simple Syrup
Bring water and sugar to a gentle boil and stir until sugar is dissolved. Remove from heat and add thyme sprigs and let cool. Chill until ready to use–can be made ahead and kept for up to a month.
Cocktail
Peel and chop two plums. Muddle the plums with 3-4 tablespoons thyme simple syrup and lime juice until all of the plum juices have been released. Shake this mixture with ice in a cocktail shaker. Pour into two glasses filled with ice. Top off with Prosecco and garnish with extra plum slices and thyme sprigs!