I'm a cooking journalist and here are the 7 fall recipes that make me fall in love

A pivotal season between sunny days and the cold of winter, autumn, a period of transition, also heralds a change in the plate. More cooked, hot, runny, spicy, colorful, especially orange products. If there’s one color associated with this season, it’s orange. Vitamin-filled and invigorating, it energizes the palette of the plate with its flavors, mostly hot.
Like everyone, I am no exception, and in this season, I have my favorite recipes that I bring out to anyone who wants to taste them every year.

Recipe n°1: roasted pumpkin with spices

This recipe is my go-to when I lack inspiration.

The strong point ? As we use pumpkin, no need to peel it!

How do we do ? We hollow out the pumpkin and simply cut it into quarters/slices. Be careful, the thicker your pieces are, the longer the cooking will take, for my part I make quarters about 2 cm thick at the thickest.
Separately, I make a marinade with a base of neutral oil + cinnamon + ginger + cloves + garlic powder + maple syrup or honey. I brush each piece with it and place it on a baking tray. I add salt and pepper.
I then bake for around 40 to 50 minutes at 190°C.

My advice. For the spices, do as you see fit. Sometimes I use a four-spice blend, sometimes I don’t have maple syrup or honey so I skip this ingredient, I make do with what I have available. The only constant that I refuse to transpose (besides the presence of the pumpkin, of course), is the cinnamon, which for me is inseparable from this recipe.

The autumnal touch? Pumpkin and spices.

© Marjolaine Daguerre

Recipe #2: chocolate granola

A classic among the classics that I love.

The strong point ? Forget the indecent dose of sugar in certain commercial granolas.

How do we do ? We chop 100g of hazelnuts and almonds. Mix 22cl of apple juice, with 70g of honey, agave or maple syrup, and 3 pinches of fleur de sel.
In a large salad bowl, mix 500g of oat flakes, the chopped almonds and hazelnuts, and the liquid mixture. You have to mix everything well so that all the oat flakes are “hydrated”.
Spread on a baking sheet and bake for 1 hour at 170°C, stirring halfway through cooking.
Separately, chop 200g of dark chocolate.
When the granola is cooked and cooled, add the chocolate and reserve in a jar.

My advice. The recipe evolves according to my cupboards. In the fall, I like to add a hint of cinnamon, and sometimes make it half dark chocolate and half milk chocolate. And if you want a very pronounced honey flavor, choose a typical product.

The autumnal touch? Chocolate and honey.

Recipe no. 3: roasted cauliflower with spices

Exactly the same principle as for roast pumpkin but with cauliflower florets.

The strong point ? Yet another way to make even the most skeptical people appreciate cauliflower.

How do we do ? Cut the cauliflower florets, prepare a marinade with oil + agave syrup + 4 spices + smoked paprika + powdered coriander.
We coat the florets with marinade.
Spread out and bake for 35 minutes at 200°C, mixing once.

My advice. Use a large salad bowl or mixing bowl to mix the florets and the sauce, it will be much easier.

The autumnal touch? Spices.

Caramelized banana ok1

© Marjolaine Daguerre

Recipe n°4: caramelized bananas

If I have an aversion to raw, cooked bananas, it goes better, especially when there is caramel or chocolate.

The strong point ? The speed of cooking.

How do we do ? Cut 3 peeled bananas lengthwise. Melt 20g of semi-salted butter, 20g of brown sugar and 1 pinch of fleur de sel in a non-stick frying pan or crepe maker until it caramelizes. Add a drizzle of lemon juice to stop the caramel from cooking.
Add the banana halves cut side down first and cook for 1 to 2 minutes on each side.
We serve immediately.

My advice. This quick dessert is perfect for a fall brunch, served with Greek yogurt for a fresh touch.

The autumnal touch? The caramel.

Mémé Cocard's chicken

© Rebecca Genet

Recipe no. 5: Grandma Cocard’s chicken with cream

This is not yet part of my habits but I dream of making it happen.

The strong point ? We use the whole chicken.

How do we do ? Brown the carcass of a chicken, the neck, as well as the wings in a casserole dish with 25g of butter. Pour 1.5l of water, salt, add thyme, 1 bay leaf, and bring everything to the boil.
Separately, brown the pieces of cut chicken with 1 chopped onion and 25g of butter. When the chicken starts to brown, add 2 tbsp. tablespoon of flour and prolong the coloring. Pour the broth over the browned chicken, as well as ½ glass of white wine. Let it cook for 1 hour.
In a ramekin, mix 50cl of thick crème fraîche with 1 egg yolk. Pour into the casserole dish, mix until the cream is homogeneous and serve.

My advice. Although I haven’t – yet – realized it, I already know that I will serve this chicken with rice.

The autumnal touch? The cream that makes this dish very delicious.

Discover the recipe for Creamy Chicken from Mémé Cocard

Recipe n°6: coffee and amber rum cake

In the same spirit as this coffee cake, I make a deliciously full-bodied cake, garnished with crunchy granulated sugar.

The strong point ? Granulated sugar which brings texture to the tasting.

How do we do ? Mix 2 eggs, 60g of muscovado sugar, 100g of melted semi-salted butter, 2 espressos, and 2 tbsp. tablespoon of amber rum. Then, add 150g of flour, 90g of almond powder, ½ tsp. teaspoon of fleur de sel, 1 tbsp. teaspoon of baking powder, 1 tbsp. teaspoon of bicarbonate, and 35g of granulated sugar. Once the mixture is homogeneous, pour it into a cake mold, add 35g of granulated sugar on top, a little fleur de sel, and a sachet of vanilla sugar.
Bake for 50 minutes at 180°C.

My advice. If you don’t have liquid coffee, you can use coffee extract.

The autumnal touch? Coffee and rum.

Small chai creams

© Emanuela Cino

Recipe no. 7: little chai tea creams

Discovered in the latest ELLE à table magazine, I immediately adopted these little chai tea creams!

The strong point ? These creams are available with any tea you have in your cupboards. You can even use Christmas tea!

How do we do ? Heat 40cl of milk and 10cl of liquid cream, then add 1 tbsp. tbsp. chai tea. Once the milk is infused, it is filtered. Beat 4 eggs with 70g of sugar and the liquid mixture. Pour the mixture into ramekins. Bake for 25 minutes in a bain-marie.

My advice. These creams are sublime and very easy to make. It would be a shame to deprive yourself of it.

The autumnal touch? Chai tea.

Discover the recipe for Little Chai Tea Creams

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