Goodbye Halloween, Hello Thanksgiving

 

I love pumpkin, apples, and candy corn as much as the next person, but as soon as the last trick or treater is out the door, I’m already salivating at the thought of the Thanksgiving table. Here are a few of the flavors I’m the most excited about using this holiday season.

Nutmeg - When it comes to spices, nutmeg is the Jan Brady of the season (it’s always cinnamon, cinnamon, cinnamon). Although I’d rather not have it on a sticky bun, I’m getting my fix of it whenever I can, whether it be with a sweet or savory dish. In short, this nutmeg butter on baked butternut squash, sauteed spinach, or even on a muffin, is a guaranteed season opener.

Cranberry – My Mom’s cranberry sauce has always been my favorite part of Thanksgiving dinner, but this holiday season I’m getting to know the berry as more than a side dish. Last weekend, I made a ceviche featuring these tart little suckers with some yellow bell pepper, cucumber, and dill, which brought this traditionally summer dish right into the fall.

Figs – I’m not exactly sure what “Figgy pudding” is, so if any of my guests “won’t go until they get some,” any party I host this holiday season may run the risk of  turning into an all-night affair. In any case, the recipe pictured above has fresh halved figs topped with a chunk of roquefort cheese and a drizzle of good balsamic vinegar. Or try this figgy rendition with goat cheese.

Winter Squash – I recently picked a winter squash up at a farmer’s market out of curiosity, but was unsure of what to use it for. Conveniently, it was already halved and seeded which inspired me to use it as both a baking vessel and a veggie. Simply coat the inside with vegetable oil, fill the hollow with whatever you like (from ratatouille to wild rice), and bake until the top edges are lightly browned and the interior is soft (around 30 minutes depending on size). So delicious.

By Grace Romanowsky of Valenki By ACE, Staff Writer

What are your favorite dishes for fall? Share it in the comments below or tweet us @ruelala.

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November 3, 2012