Welcome to the Cozy Corners of Autumn: Three Comfort Food Favourites to Warm Your Soul
As the leaves turn golden and the air grows crisp, there’s nothing quite like the comforting embrace of a home-cooked meal to warm you from the inside out. Autumn is a season that beckons us back to the kitchen, inviting us to slow down and savour the rich, hearty flavours that define this time of year. In today’s blog post, we’re diving into the ultimate trifecta of autumn comfort food—dishes so soul-satisfying, that they’re like a cosy blanket for your taste buds.
From the creamy decadence of Pumpkin Risotto with Sage Brown Butter to the robust, meaty goodness of Beef and Ale Stew with Herb Dumplings, and finally, the sweet, spiced allure of Apple and Cinnamon Bread Pudding—these are recipes that celebrate the very essence of autumn. Perfect for those chilly evenings when you’re wrapped up in a sweater, sipping on a hot cup of tea, and yearning for something that speaks to the soul.
So, grab your favourite apron and let’s embark on a culinary journey through the cosy corners of autumn. These are not just recipes; they’re your passport to a season filled with warmth, comfort, and undeniable deliciousness.
Stay tuned as we delve into each recipe, complete with step-by-step instructions and chef’s tips to ensure your autumn dining experience is nothing short of extraordinary. So here are three comfort food favourites.
Pumpkin Risotto with Sage Brown Butter
Ingredients
- 1 small pumpkin, peeled and diced (about 4 cups)
- 1.5 litres of chicken or vegetable stock
- 2 cups Arborio rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup Parmesan cheese, grated
- 4 tbsp unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
- Olive oil for sautéing
Method:
- Cook the Pumpkin:
- In a pot, add the diced pumpkin and enough water to cover. Boil until tender, then drain and mash. Set aside.
- Prepare the Stock:
- In another pot, warm the chicken or vegetable stock over low heat.
- Cook the Risotto:
- In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the Arborio rice and cook for 2 minutes, stirring constantly.
- Pour in the white wine and cook until mostly evaporated.
- Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
- Add the Pumpkin:
- Once the rice is al dente, stir in the mashed pumpkin and cook for another 5 minutes.
- Sage Brown Butter:
- In a small saucepan, melt butter over medium heat. Add sage leaves and cook until the butter turns a golden brown colour.
- Finish:
- Stir the sage brown butter and grated Parmesan into the risotto. Season with salt and pepper.
Beef and Ale Stew with Herb Dumplings
Ingredients:
- 500g beef stewing meat, cubed
- 1 bottle of ale (500ml)
- 2 carrots, diced
- 2 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 tsp each of dried thyme, rosemary, and parsley (for dumplings)
- Salt and pepper to taste
- Olive oil for sautéing
Method:
- Brown the Beef:
- In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add the onion, carrots, and garlic. Sauté until softened.
- Cook the Stew:
- Return the beef to the pot. Add the ale, beef stock, and tomato paste. Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours.
- Make Dumplings:
- Combine 1 cup of self-raising flour with 1/2 cup of water and the dried herbs. Form into small balls.
- Finish:
- Add the dumplings and diced potatoes to the stew. Cook for another 20-30 minutes until the dumplings are cooked through.
Apple and Cinnamon Bread Pudding
Ingredients:
- 4 cups stale bread, cubed
- 2 apples, peeled and diced
- 2 cups whole milk
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Butter for greasing
Method:
- Preheat Oven:
- Preheat your oven to 180°C (350°F). Grease a baking dish with butter.
- Prepare Bread and Apples:
- Place the bread cubes and diced apples in the greased baking dish.
- Make Custard:
- In a bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and nutmeg.
- Assemble:
- Pour the custard over the bread and apples, ensuring everything is well-soaked.
- Bake:
- Bake for 45-50 minutes, or until the top is golden and the custard is set.
- Serve:
- Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce.
I hope you enjoy these comforting autumn recipes as much as I do!
Chef’s Tips for Comfort Food Favourites
Pumpkin Risotto with Sage Brown Butter
Chef’s Tips:
- Opt for Fresh Pumpkin: Tinned pumpkin may be convenient, but using a fresh one will give your risotto a more authentic, richer flavour. Consider roasting the pumpkin before mashing for added depth.
- Stir, Stir, Stir: Risotto needs your undivided attention. Frequent stirring is key to achieving that creamy, luxurious texture we all love.
- Quality Stock Matters: The stock you use can make or break your risotto. Homemade chicken or vegetable stock is always a winner for the best flavour.
Beef and Ale Stew with Herb Dumplings
Chef’s Tips:
- Marinate Your Beef: For a stew that’s packed with flavour, consider marinating your beef in ale and a few herbs overnight.
- Herb Selection: Don’t be afraid to experiment with the herbs for your dumplings. Fresh herbs like rosemary or thyme can add a burst of flavour.
- Adjusting Stew Thickness: If you prefer your stew a bit thicker, you can add a cornflour slurry (cornflour mixed with a bit of cold water) towards the end of your cooking time.
Apple and Cinnamon Bread Pudding
Chef’s Tips:
- Choice of Bread: The bread you choose can greatly affect your pudding’s texture. For a more indulgent pudding, opt for brioche or challah. A classic white loaf works well for a lighter version.
- Apple Types: Different apples yield different flavours. For a tart kick, go for Granny Smiths. For something sweeter, Honeycrisp or Gala apples are excellent choices.
- Serving Ideas: This bread pudding goes wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra autumnal flair, a drizzle of salted caramel sauce wouldn’t go amiss.
I hope you enjoy these comfort food favourites.
