4 Super Tasty Sweet and Savory Recipes for Autumn

Autumn is a time when the chill in the air calls for heartwarming and flavorful dishes. This season brings an abundance of fresh, vibrant ingredients like pumpkins, mushrooms, apples, and pears, allowing for an array of culinary possibilities. Whether you’re looking for a savory dish to comfort you during the first crisp autumn evenings or a sweet treat to finish off a meal, we’ve got you covered. Below are four delicious recipes—both sweet and savory—that will add warmth to your kitchen and fill your home with the fragrant aromas of fall.

1. Vegan Lemon Mushrooms

Ingredients:

• 1 kg of mushrooms
• ¼ tbsp olive oil
• 1 dried onion
• 1 leek
• 2 cloves of garlic
• 2 carrots
• 2 sprigs of fresh thyme
• ½ cup white wine
• Salt and pepper
• 1 lemon
• 1 tablespoon cornstarch
• 1 tablespoon parsley
• Chopped walnuts (optional)

Execution:

1. Peel and slice the mushrooms into thick slices. Thinly slice the carrots and leek. Finely chop the onion and crush the garlic.
2. Heat the olive oil in a wide, flat pan. Sauté the mushrooms over high heat for 3-4 minutes, stirring only once to let them brown without releasing too much liquid.
3. Add the chopped onion, garlic, carrots, and leek, and continue to sauté for another 3-4 minutes. Add the thyme sprigs and season with salt and pepper.
4. Pour in the white wine and let it simmer until it has evaporated by half, around 2 minutes. Add some vegetable stock if necessary.
5. Lower the heat to medium, cover the pan, and let the vegetables simmer for 10 minutes.
6. In a bowl, mix the juice of one lemon with cornstarch and stir until dissolved. Add this mixture to the pan and gently shake the pot by its handles. Let the sauce thicken over low heat for about a minute.
7. Turn off the heat, adjust the seasoning, and sprinkle with freshly chopped parsley and walnuts if desired. Serve hot.

This vegan dish combines the earthy flavor of mushrooms with a zesty lemon sauce, making it a healthy yet flavorful option for fall dinners.

2. Carrot Soup with Orange and Coriander

Ingredients:

• 15 ml olive oil
• 220 g onion, chopped
• 60 g shallots, chopped
• 2 pinches of ground coriander
• 600 ml water
• 80 ml orange juice
• 10 g sugar
• 140 ml milk
• Salt and pepper

For the cream:

• 100 ml cream
• Salt and pepper

Execution:

1. Preheat a saucepan over high heat. Add the olive oil, chopped carrots, onions, shallots, salt, and ground coriander. Sauté for 2-3 minutes, just until the vegetables soften slightly.
2. Add half of the water, the orange juice, and sugar. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the liquid reduces and the carrots are tender.
3. Pour in the remaining water and simmer for another 15-20 minutes, until the carrots are fully cooked.
4. Remove the pan from the heat, and add the milk. Use a hand blender to purée the soup until smooth and velvety.
5. Season to taste with salt and pepper. For an extra creamy texture, whip the cream with salt and pepper, and drizzle it on top of the soup before serving.

This carrot soup offers a comforting blend of earthy and sweet flavors, with a hint of citrus from the orange juice. It’s perfect for chilly autumn afternoons or as a starter for an elegant dinner.

3. Poached Pears with Aegina Pistachio Tuile and Crème Anglaise

Ingredients:

For the pears:

• 6 ripe pears, peeled and seeds removed
• 800 g sweet white wine
• 200 g granulated sugar
• 1 star anise
• 1 cinnamon stick

For the crème anglaise:

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• 150 g cream (35% fat)
• 100 g whole milk
• 3 medium egg yolks
• 50 g granulated sugar
• 1 teaspoon vanilla extract
• Zest of 1 orange

For the Aegina pistachio tuile:

• 100 g icing sugar
• 25 g flour
• 30 g melted butter
• 40 g orange juice
• 30 g finely chopped pistachios
• A pinch of salt

Execution:

1. Poaching the pears: In a saucepan over medium heat, add the sweet white wine, sugar, star anise, and cinnamon stick. Bring to a boil, then add the pears. Simmer for 10-15 minutes until the pears are tender but still firm. Set the pears aside to cool.
2. Crème anglaise: In a medium bowl, whisk together the cream, milk, egg yolks, sugar, vanilla extract, and orange zest. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens. If using a thermometer, aim for 82°C. Once thick, remove from heat and strain through a fine sieve for a silky texture.
3. Aegina pistachio tuile: Preheat the oven to 180°C. Line a baking tray with parchment paper. In a bowl, mix the icing sugar, flour, melted butter, orange juice, finely chopped pistachios, and a pinch of salt. Spread the mixture thinly on the baking tray and bake for 10-15 minutes or until golden brown. Let it cool, then break into pieces.
4. To assemble, place the poached pears in a dish, drizzle with crème anglaise, and top with the crisp tuile and more pistachios.

This elegant dessert combines tender pears, creamy anglaise, and a crispy tuile for a sophisticated autumn treat. The poached fruit and nutty pistachio flavors balance perfectly, making this a standout dessert.

4. Crumbly Apple Pie Bars

Ingredients:

For the dough:

• 250 g all-purpose flour
• ½ tsp baking powder
• 100 g sugar
• Pinch of salt
• 1 tsp vanilla extract
• 150 g cold butter, cubed
• 1 egg

For the filling:

• 4 apples, thinly sliced
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 100 g brown sugar
• 1 tsp cinnamon

Execution:

1. Prepare the dough: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the vanilla extract and cold butter. Using a fork or your hands, mix until a crumbly dough forms. Add the egg and continue mixing until combined.
2. Prepare the filling: In a separate bowl, mix the sliced apples with lemon juice, cornstarch, sugar, and cinnamon. Stir gently until the apples are evenly coated.
3. Press half of the dough evenly into a baking dish lined with parchment paper. Spread the apple mixture over the dough and crumble the remaining dough on top.
4. Bake at 190°C for 50-60 minutes, until the bars are golden brown. Let the apple pie bars cool for at least an hour before slicing.

These crumbly apple pie bars are a wonderful autumn dessert, offering the warmth of baked apples with the richness of a buttery crust. The cinnamon-infused apples make this dish perfect for any cozy fall gathering.

Conclusion

With the arrival of autumn, these recipes will not only fill your kitchen with warmth and rich aromas but also satisfy your cravings for comforting, seasonal dishes. From savory vegan lemon mushrooms to indulgent apple pie bars, these recipes bring out the best of fall flavors. Whether you’re hosting a dinner party or simply enjoying a quiet night in, these recipes will be sure to impress and satisfy.

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