Get your first taste of Fall with these recipes

Recipes
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The crisp air is starting to feel like Fall.

So on Recipe Wednesday, we're cooking up some favorite Fall favorites.

FOX8's Shannon Smith stopped by Lucky 32 in Greensboro for some ideas.

Apple Margarita I Black Bean Soup I Apple Sauce

Deep Grit Cakes Fried I New Jersey Cocktail I Creamy Grits

Creamy Yellow Grits

12 fluid ounces heavy whipping cream
3 cups water
3/4 stick butter
3/4 teaspoon salt (or to taste)
1/8 teaspoon cracked black pepper (or to taste)
1 cup yellow grits
1/2 cup grated sharp cheddar cheese

Add cream, water, butter, salt and pepper to sauce pot and bring to a boil. Reduce heat to simmer and stir in the grits. Stir with wire whisk continuously to keep grits from clumping up. Once all the grits are blended, continue to stir for 2-3 minutes. Reduce heat and cook for about 15- 20 minutes. Remove from heat and stir in cheddar cheese.
Makes: 1 quart

Fried Deep Grit Cakes

2 cups water
1 cup heavy cream
1 ½ tablespoons unsalted butter
1 cup yellow grits
1 cup grated cheddar cheese
3 tablespoons grated parmesan cheese
2 medium eggs, beaten (or 1 large)
1/2 teaspoon salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
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1/4 cup yellow cornmeal
1/4 cup corn flour
½ tablespoon Creole Spice Blend (see recipe)
canola oil for deep frying

In a large sauce pot, bring water, heavy cream, and butter to a boil.
Stir in grits and reduce to medium heat. Cook, stirring frequently, until grits are cooked and liquid is absorbed. Remove from heat and stir in cheeses, beaten eggs, salt, and pepper. Spread mixture onto a greased 8 x 8 pan and cool completely. Grits may be refrigerated overnight. When cooled, cut grits into desired shape and set aside. Meanwhile, blend cornmeal, flour, and Cajun spices in a shallow baking dish. Heat oil for deep frying to 350 degrees. Dredge grit cakes in cornmeal mixture and fry in hot oil, turning to brown on both sides. Drain fried grits on paper towels.
Makes four 4 X 4 squares or 8 triangles.

Creole Spice Blend
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
3 teaspoons black pepper
3 teaspoons onion powder
3 teaspoons cayenne pepper
3 teaspoons oregano leaves
3 teaspoons thyme leaves
Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air tight container with lid.
Makes – ¾ cup

Black Bean Soup

2 cans black beans, drained
1 tablespoon canola oil
1/3 cup red onions, finely chopped
1/2 can tomatoes - chopped
2 1/2 cups vegetable stock
1 teaspoon ground cumin
1 teaspoon fresh parsley, chopped
Salt & Pepper to taste

Drain excess liquid from beans and rinse. Let drain while cooking onions.
Sauté onions in oil in soup pot till transparent but not brown.
Add remaining ingredients and beans to pot.
Heat to boil then reduce heat and simmer for 20 minutes.
Makes – 5 cups

Apple Sauce

5 pounds apples
1 cup brown sugar
1 cup apple cider
1/4 teaspoon cardamom

Wash and core apples, then slice into wedges leaving skin on.
Preheat skillet and add apples, sugar and ½ cup apple cider.
Cover and cook on low while cover until apples are tender.
Remove from heat and process in food processor.
Stir in remaining apple cider and cardamom. Strain out skins if a smoother texture is desired
Makes – 6 cups

Apple Margarita

1.25 ounces tequila
.75 ounces Pippin Gold, apple port
3 dashes apple bitters
3 ounces sour mix

Pour into a sugar rimmed glass and garnish with a lime wheel.
Makes – 1

New Jersey Cocktail

1.25 fluid ounces Apple Brandy
1 sugar cube
3 dashes Angostura bitters
4 fluid ounces hard cider

Place sugar cube in a Champagne flute.
Add 3 dashes of bitters and apple brandy.
Fill with cider.
Makes – 1

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