Fall Dinner On The Water

November 2014 Austa Cook Web Exclusive

Along with the sharpening of the air and the stirring of color in the leaves, fall also brings a delightful range of flavors that are uniquely delicious during this season. If you’re scratching your head trying to come up with unique things to dine on aboard your houseboat that don’t require a great deal of technicality, here are some delicious ideas that showcase rich fall flavors. These will bring a satisfying warmth aboard for everyone gathered around the dinner table. 

Peeta’s Stuffed Cheese Buns

Whether or not you’ve read/watched the Hunger Games, these delicious cheese buns inspired by the story are to die for! A tantalizing way to start any meal, this recipe takes your ordinary dinner rolls to a whole new level.

Ingredients: 1 c warm water, 2 Tb yeast, 2 Tb sugar, 2 tsp garlic powder, ¼ c melted butter, ¼ c olive oil, 3 c all-purpose flour, 2 tsp salt, 8 oz cheese or more (The cheeses used in the picture are mozzarella inside and a mix of shredded colby and swiss on top), parmesan cheese, and 2 Tb melted butter (sprinkled with garlic powder and some fresh herbs as a delicious option). 

Directions: Simply mix the yeast and water and let it sit for a few minutes. Add the sugar, garlic powder, melted butter, and oil. Then add the flour a little at a time—use a dough hook and stand mixer if you have one. Then add the salt and knead for 10 minutes.

Let the dough rest in a greased bowl covered with a wet cloth for about 30 minutes to rise, and preheat the oven to 375 degrees. Separate the dough into 20 odd pieces, or as many as you like depending on whether you’re going for big or small rolls. Put a ¾ inch chunk of cheese inside each dough ball and carefully pinch all the edges tightly closed. Place the balls pinched-side-down on a greased sheet and top them off with more shredded cheese and some parmesan cheese. Bake the rolls for 11 to 15 minutes, until the bread is golden brown and the cheese is bubbly. Then brush them with the melted butter and serve them warm!

This recipe and picture are found at Yammie’s Noshery.

Butternut Squash Soup

Like squash? Say no more. This silky soup is exceptionally easy to make and will warm you up straight to your toes!

Ingredients: 6 Tb chopped onion, 4 Tb margarine, 6 c peeled and cubed butternut squash, 3 c water, 4 cubes chicken bouillon, 1/2 tsp dried marjoram, 1/4 tsp ground black pepper, 1/8 tsp ground cayenne pepper, and 2 (8 oz) packages cream cheese.

Directions: Simply sauté the onions in margarine until they’re tender, then add the squash, water, bouillon marjoram, black pepper, and cayenne pepper. Once everything comes to a boil, cook for 20 minutes (or until the squash is tender).

Remove the cooked squash and puree it with the cream cheese in a blender or food processor until the mixture is smooth. Return the mix to the saucepan and bring it up to heat again, without allowing it to boil. Then serve this delicious creamy soup with the steam still curling off it!

This recipe and picture are found on Allrecipes.

Nutty Apple Streusel

This autumnal streusel is made particularly simple with the use of a slow cooker! Plus as a bonus, you get to enjoy the delicious scent of spices in the air all day as it cooks.

Ingredients: 6 c sliced peeled tart apples, 1¼ tsp ground cinnamon, ¼ tsp ground allspice, ¼ tsp ground nutmeg, ¾ c 2% milk, 2 Tb butter, softened, ¾ c sugar, 2 eggs,1 tsp McCormick® Pure Vanilla Extract, and ½ c biscuit/baking mix.

For the topping: 1 c biscuit/baking mix, 1/3 c packed brown sugar, 3 Tb cold butter, ½ c sliced almonds, and ice cream or whipped cream (optional).

Directions: Toss the apples with the cinnamon, allspice and nutmeg in a large bowl, then place them in a greased three-quart slow cooker. Mix the milk, butter, sugar, eggs, vanilla and baking mix together, and gently spoon over the apples.

The topping is made by throwing the biscuit mix and brown sugar in a bowl and cutting in the butter until the mixture is crumbly. Add the almonds and sprinkle over the apples.

Then simply add the lid and cook everything on low for six to eight hours, or until the apples are nicely tender. This streusel is beautifully complemented with ice cream or whipped cream.

This recipe and picture are found at Taste of Home.

 

 

 

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