Apple Onion Cheese Gratin

This pairs well with a hearty salad and a glass of white wine. The apples I used were from my family's trees at home, so the brown sugar wasn't necessary. It ended up being quite sweet naturally. Thank you fall for your bounteous goods!

Apple Onion Cheese Gratin
from Erza Pound Cake (originally from Moosewood New Restaurant Classics)

Ingredients:
1 cup milk
1 Tbs. butter
1 Tbs. flour
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
4 cups apples, peeled, cored, and diced
1 cup chopped onion
2 cups cheddar (or Gruyère), grated
1 cup pecans, chopped
1 cup breadcrumbs
2 Tbs. brown sugar (optional)

Instructions:
1. Pre-heat oven to 350F. Lightly oil a 11" x 7" (3 qt.) baking dish.
2. In a small pot, scald milk over medium heat, just before boiling but not after.
3. In another small pot, melt butter over medium heat. Then whisk in flour until fully combined.
4. Slowly whisk in the scalded milk. Add nutmeg, salt, and cloves, and whisk continuously until the sauce starts to thicken.
5. Spread apples and onions evenly in prepared dish. Sprinkle the grated cheese over, and then pour the sauce on top.
6. Sprinkle over the pecans, bread crumbs, and sugar (if using). Bake for 45 minutes, until the top is golden and crisp.

Tomato Chutney

Tomato Chutney
from Cup of Sugar/Pinch of Salt

Ingredients:
2 Tbs. olive oil
2 bay leaves
pinch of cloves (ground)
pinch of cinnamon
2 cloves garlic, minced
2 large onions, chopped
salt and pepper
5 large tomatoes, diced
1 tsp. sugar
pinch of nutmeg

Instructions:
1. Heat oil on medium heat in a heavy-bottomed skillet. Add bay leaves, cloves, and cinnamon to the pan. Then add garlic and saute until fragrant (30 secs), then add onion, garlic, and black pepper and saute for 10 minutes, stirring occasionally.
2. Add tomatoes, sugar, and some more salt to the mixture, stir to combine, and cover for 5 mintues.
3. Take the lid off, cook for another 5 minutes stirring occassionally.
4. Remove bay leaves, pour the mixture into a blender, add the pinch of nutmeg, and blend until mostly smooth.

Pumpkin Pie

Pumpkin Pie
adapted from flourishing foodie

Ingredients:
1 pre-made pie crust
3/4 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
2 large eggs
1 3/4 cups (15 oz.) roasted pumpkin
12 fl. oz. evaporated milk
(1 cup. heavy cream, 1 Tbs. vanilla sugar for whipped cream if desired)

Instructions:

If using real pumpkin:
1. Pre-heat oven to 325F (160 C), cut into 1" or 2" cubes, removing skin, and place in baking pan (with 2 inch lip). Cover with foil, and bake for 90 minutes, or until meat is tender.
2. Into blender, take pumpkin chunks out of oven-pan, removing from the liquid that has separated during the baking and blend. Then pour puree into paper-towel lined colander, and press until liquid does not surface to the top.

3. Pre-heat oven to 400 F (205 C).
4. Butter pie/tart pan, and lay dough into the pan, and trim excess. Freeze for 20 minutes.
5. In medium bowl, mix sugar, cinnamon, salt, and cloves.
6. In large bowl, beat eggs with whisk. Add pumpkin puree and sugar mixture and whisk.
7. Slowly add evaporated milk, and whisk until all ingredients are combined.
8. Pour pumpkin filling into pie crust. In small bowl, whisk 1 egg white and 1 Tbs. water. Brush crust with egg wash, then cover crust with tin foil.
9. Cook for 15 minutes at 400 F (205 C), then reduce heat to 350 F (175 C) and cook for 35 minutes.
10. Remove pie from oven, remove tin-foil, and cook for last 15 minutes at 350 F (175 C).
11. Let pie sit for 2 hours before serving.
12. Beat vanilla sugar and heavy cream until desired consistency, and serve with pie.