All Kinds of Fall Flavors!

Happy Wednesday everyone. Let's talk about some more interesting fall flavors, because really, there are quite a few and why don't people discuss them all anymore? So let's discuss a few of them. These will get those fabulous ooohs and aaaaahs from your grateful guests.

Honeyed Fig Crostatas
Melissa Rubel Jacobson

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup plus 1 tablespoon sugar
• Kosher salt
• 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup plus 3 tablespoons ice water
• 1 1/2 pounds fresh green and purple figs, each cut into 6 wedges
• 5 teaspoons honey
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon thyme leaves, plus small sprigs for garnish
• 1 egg beaten with 1 tablespoon of water

Directions

1. In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
2. On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.
3. Preheat the oven to 375°. In a bowl, toss two-thirds of the figs with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the figs and brush the dough with the egg wash. Chill for 30 minutes.
4. Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
5. Gently toss the remaining figs with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the figs and thyme sprigs and serve.

Apple Crumble with Vanilla Ice Cream

Bobby Flay

Ingredients

• 4 Granny Smith apples, cut in half
• 1/4 cup olive or canola oil
• 1 stick (8 tablespoons) unsalted cold butter, melted
• 8 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup granola
• 1 pint vanilla ice cream
• 1/2 cup prepared caramel sauce, heated, optional

Directions

1. Heat the grill to medium.
2. Place apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from the grill and allow to cool briefly.
3. Once they are cool enough to handle, core and cut the apples into wedges. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter.
4. In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola.
5. Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using.

Butterscotch-Pecan Cake

Martha Stewart Living, November 2008

Ingredients

For the Cakes

• Vegetable-oil cooking spray, for pans
• 3 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 1/2 teaspoons coarse salt
• 10 ounces (2 1/2 sticks) unsalted butter, softened
• 2 1/2 cups packed dark-brown sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 1/4 teaspoons rum, preferably golden or dark
• 1 1/4 cups buttermilk, room temperature

• For the Frosting

• 12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
• 2 cups packed dark-brown sugar
• 1 cup heavy cream
• 1/2 teaspoon coarse salt
• 20 ounces cream cheese, softened
• 1/2 cup confectioners' sugar, sifted

For the Butterscotch Sauce

• 2/3 cup packed dark-brown sugar
• 3 ounces (6 tablespoons) butter, cut into pieces
• 1/2 cup light corn syrup
• 1/4 teaspoon coarse salt
• 1/2 cup heavy cream
• 2 cups pecan halves, toasted and chopped, plus more halves for garnish

Directions

1. Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
2. Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
3. Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
4. Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
5. With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
6. Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
7. To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
8. Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

Happy baking!