Savor the Season: Fall Recipes and Travel Destinations to Warm Your Soul

1. Pumpkin Spice Pancakes – A Taste of Vermont

Ingredients:

  • 1 cup Vermont pumpkin puree

  • 1 ½ cups flour

  • 2 eggs

  • 1 ¼ cups milk

  • 2 tbsp sugar

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ½ tsp salt

  • Vermont maple syrup, for serving

  • Butter or oil, for cooking

Procedure:

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

  2. Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, eggs, and milk until smooth.

  3. Combine: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.

  4. Cook Pancakes: Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter per pancake onto the griddle.

  5. Flip: Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

  6. Serve: Stack the pancakes, drizzle with Vermont maple syrup, and enjoy!

2. Roasted Butternut Squash Soup – New York’s Hudson Valley

Ingredients:

  • 1 medium butternut squash, peeled and cubed

  • 1 onion, chopped

  • 3 garlic cloves, minced

  • 4 cups vegetable broth

  • 1 tsp thyme

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ cup cream

  • Olive oil, for roasting

  • Fresh herbs, for garnish

Procedure:

  1. Roast Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

  2. Sauté Onions and Garlic: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.

  3. Combine and Simmer: Add the roasted squash, vegetable broth, and thyme to the pot. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.

  4. Blend: Using an immersion blender, blend the soup until smooth and creamy. You can also transfer the soup in batches to a blender.

  5. Add Cream: Stir in the cream and adjust seasoning with salt and pepper to taste.

  6. Serve: Ladle the soup into bowls, garnish with fresh herbs, and serve with crusty bread.

3. Apple Cider Glazed Pork Chops – North Carolina’s Apple Orchards

Ingredients:

  • 4 pork chops

  • 1 cup fresh apple cider

  • 2 tbsp Dijon mustard

  • 2 tbsp brown sugar

  • 1 tsp fresh rosemary, chopped

  • Salt and pepper, to taste

  • Olive oil, for searing

Procedure:

  1. Season Pork Chops: Season the pork chops on both sides with salt and pepper.

  2. Sear Pork Chops: Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

  3. Make the Glaze: In the same skillet, add the apple cider, Dijon mustard, brown sugar, and rosemary. Stir to combine and bring to a simmer.

  4. Glaze the Pork Chops: Return the pork chops to the skillet, spooning the glaze over them. Reduce the heat to low, cover, and cook for 10-12 minutes, or until the pork chops are cooked through.

  5. Serve: Drizzle the remaining glaze over the pork chops and serve with roasted vegetables or mashed potatoes.

4. Caramelized Pear and Goat Cheese Salad – California Wine Country

Ingredients:

  • 2 ripe California pears, sliced

  • 4 cups mixed greens

  • ½ cup goat cheese, crumbled

  • ¼ cup walnuts, toasted

  • 2 tbsp butter

  • 2 tbsp honey

  • Balsamic vinaigrette, for dressing

Procedure:

  1. Caramelize Pears: In a skillet, melt the butter over medium heat. Add the sliced pears and honey, cooking until the pears are caramelized and tender, about 5-7 minutes.

  2. Prepare Salad: In a large bowl, combine the mixed greens, crumbled goat cheese, and toasted walnuts.

  3. Add Pears: Top the salad with the warm, caramelized pears.

  4. Dress and Serve: Drizzle with balsamic vinaigrette, toss gently, and serve immediately.

5. Maple Pecan Pie – New England’s Sweetest Treat

Ingredients:

  • 1 cup New England pecans, chopped

  • ¾ cup Vermont maple syrup

  • ½ cup brown sugar

  • 4 tbsp butter, melted

  • 3 eggs

  • 1 tsp vanilla extract

  • 1 pie crust, unbaked

Procedure:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Prepare Filling: In a large bowl, whisk together the maple syrup, brown sugar, melted butter, eggs, and vanilla extract until smooth.

  3. Add Pecans: Stir in the chopped pecans until well combined.

  4. Fill Pie Crust: Pour the mixture into the unbaked pie crust.

  5. Bake: Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the crust is golden.

  6. Cool and Serve: Allow the pie to cool completely before slicing. Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.