October is here and for many of us, that means it’s officially time to indulge in a few cozy fall treats. While Pumpkin Spice gets all the attention, fall is full of other equally delicious flavors to enjoy. Let’s swap the Pumpkin Spice for something a little different this year!
How to Enjoy the “Other” Flavors of Fall
Maple is a cold weather classic and is extremely versatile. Use it in baked goods, coffee, a hearty fall oatmeal, or even a sweet and savory dinner like this Maple Glazed Salmon from The Busy Baker:
- 1 tablespoon olive oil or vegetable oil
- 6 3-4 ounce boneless skinless salmon fillets
- salt and pepper
- 1/3 cup real maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, finely minced
- 2 teaspoons freshly grated ginger
- a dash of Sriracha (optional)
- fresh chives and sesame seeds for garnish (optional)
- Preheat your oven to 375 degrees Fahrenheit.
- Heat a large cast iron (or other oven-safe skillet) over medium-high heat and add the oil.
- Season the salmon fillets on both sides with salt and pepper and add to the hot pan, top side down.
- Let brown until caramel-colored on the first side (about 2 minutes) and then flip to brown on the other side.
- While the salmon is browning, whisk together the maple syrup, soy sauce, sesame oil, garlic, ginger and Sriracha in a small bowl and pour it over the salmon fillets.
- Add the whole pan to the preheated oven, uncovered, and cook for about 7-10 minutes, or until the salmon is cooked through and flakes with a fork.
- Spoon the maple glaze over the salmon again before serving. Garnish with sesame seeds and chopped chives, if desired.
You know that deliciously sweet spice that elevates a pumpkin pie or adds that je ne sais quoi to a traditional bechamel? That’s nutmeg, and it’s the perfect way to make all your favorite recipes a bit more autumnal. Try these Nutmeg & Cinnamon Roasted Sweet Potatoes by Madeleine Shaw:
- 2 sweet potatoes
- 3 parsnips
- 3 cloves of garlic
- 2 tsp of cinnamon
- 1 tsp of nutmeg
- salt and pepper
- 1.5 tbsp of coconut oil
- Preheat the oven to 350 F.
- Cut the sweet potato into wedges and the parsnips in half.
- Melt the coconut oil on a low heat. Place the veggies in a roasting tray cover them with the coconut oil, then add in the nutmeg, cinnamon, a big pinch of salt and ground pepper.
- Roast for 50 minutes until cooked through.
Rosemary is one of the most fragrant and woody fall and winter herbs. It pairs perfectly with roasted potatoes or other vegetables, chicken, lamb, and in homemade focaccia bread. But did you know that rosemary can be used to set the mood in your home as well? Here’s a simple DIY recipe for the ultimate fall room spray:
- 3/4 cup water
- 2 tablespoons vodka, rubbing alcohol, or real vanilla extract
- 5 drops lavender essential oil
- 10 drops rosemary essential oil
To make your room spray, simply mix these ingredients in a spray bottle. Alternatively, you can create a small wreath out of fresh rosemary stalks and hang around the house. You’ll enjoy the benefit of the deliciously clean smell of rosemary and transform your home into an autumn wonderland!