Autumnchocolates Recipes

AUTUMN SUCCOTASH

Autumn Succotash image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/4 large butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 2 cups)
1 bunch Tuscan kale, stemmed and torn into large pieces
7 tablespoons unsalted butter
Kosher salt and freshly ground pepper
8 ounces shiitake mushrooms, stemmed and chopped
1 15-ounce can white hominy, drained and rinsed
1 large red onion, chopped
1 red bell pepper, chopped
1 Fresno chile pepper, seeded and chopped
1 clove garlic, finely grated
3 sprigs thyme
2 cups fresh corn kernels (from about 4 ears)

Steps:

Combine the squash, kale, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water in a large nonstick skillet; bring to a boil over medium-high heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Uncover and cook until the water is evaporated and the squash is beginning to brown, about 5 minutes. Transfer to a bowl.
Heat 3 tablespoons butter in the same skillet over high heat. Add the mushrooms and hominy and cook, stirring once, until browned, 4 to 6 minutes. Reduce the heat to medium high, season with salt and pepper and cook, tossing frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash mixture.
Heat the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the red onion, bell pepper, chile pepper, garlic, thyme and a pinch each of salt and pepper. Cook, tossing, until the vegetables are tender and beginning to brown, 5 to 8 minutes. Add the corn and season with salt and pepper; cook, tossing, until the corn is tender, 6 to 8 minutes. Add the squash mixture to the skillet and toss. Transfer to a serving dish.

AUTUMN CHOCOLATES

Autumn Chocolates image

I made chocolate dipped candied orange peels and with the leftover chocolate I made these drops. They are yummy and go well with autumn and winter celebrations.

Provided by Lottidawe

Categories Candy

Time 20m

Yield 35-40 pieces

Number Of Ingredients 3

Ingredients

2 cups dark chocolate or 2 cups bittersweet chocolate
1 cup dried cranberries
1 cup walnut pieces (toast walnuts if you like)

Steps:

Melt chocolate in double boiler.
Fold in cranberries and walnuts until they are coated in chocolate.
Drop teaspoonfuls of mixture onto wax-paper covered baking sheets or boards and put outside, in a coldroom or in the refrigerator until hardened.

Nutrition Facts : Calories 61, Fat 6.1, SaturatedFat 2.6, Sodium 1.9, Carbohydrate 3.1, Fiber 1.6, Sugar 0.3, Protein 1.5

AUTUMN CHOCOLATES

Autumn Chocolates image

I made chocolate dipped candied orange peels and with the leftover chocolate I made these drops. They are yummy and go well with autumn and winter celebrations.

Provided by Lottidawe

Categories Candy

Time 20m

Yield 35-40 pieces

Number Of Ingredients 3

Ingredients

2 cups dark chocolate or 2 cups bittersweet chocolate
1 cup dried cranberries
1 cup walnut pieces (toast walnuts if you like)

Steps:

Melt chocolate in double boiler.
Fold in cranberries and walnuts until they are coated in chocolate.
Drop teaspoonfuls of mixture onto wax-paper covered baking sheets or boards and put outside, in a coldroom or in the refrigerator until hardened.

Nutrition Facts : Calories 61, Fat 6.1, SaturatedFat 2.6, Sodium 1.9, Carbohydrate 3.1, Fiber 1.6, Sugar 0.3, Protein 1.5

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