Autumn Eat

Last night I tried out this recipe from Real Simple. Risotto can sound scary, but this recipe is super easy to follow, making it a nice way to step into the world of gooey rice. I added carrots and used two types of sweet potatoes for variety, but otherwise I followed the steps to a T and it came out really well. The stirring is demanding, so make sure you have all your ingredients prepped and ready to go in the pot before you even put the oil on. 


from has a similar recipe for risotto with squash and sage. While I choose sweet potatoes over squash and day, I love love love the idea of serving this in a hollowed out squash. Not only will your guests be blown away with your cooking (risotto easily impresses and unique serving takes it to a new level), but it will help control portion sizes. It’s easy to get greedy with these dishes and the meal will lay like a rock in your stomach.


Risotto served in squash

Risotto served in squash


A friend of mine had a party last night night (making this morning in need of a hearty brunch), and one guest brought a hot wine mix. It was delish! I can’t find the brand of the mix anywhere, but a quick google search brought up a simple recipe: 


1 1/2 c. boiling water
1/2 c. granulated sugar
1/2 lemon, sliced
3 sticks cinnamon
3 whole cloves
1 lg. bottle Burgundy, Claret or other red inner wine


Combine boiling water, sugar, lemon, cinnamon and cloves; stir until sugar dissolves. Add wine; simmer 20 minutes. (DO NOT BOIL!) Strain. Serve hot with a sprinkling of nutmeg.
This was the first time I’ve had it, and I think it will be a staple until spring.

The BBC has a wonderful page of seasonal food broken down by month. Under each individual food, the site lists a variety of recipes to try out.

For November, they have listed chestnuts, cranberries, parsnips, goose, and beetroots. I love chestnuts when the weather starts getting chilly, so I tried out Nigella Lawson’s Brussels sprouts with chestnuts and pancetta. The recipe is very straightforward and a great way to twist a traditional side dish with new flavors. And because it includes pancetta, you could easily eat leftovers on their own for lunch.

You can find her complete recipe here. UPDATE: Looks like that link died. The same recipe is also here.