KITCHENAID® FLAVOURS OF FALL RECIPES

With crisp autumn breezes come the sweet and savory aromas of the season. We have four new recipes as cozy and comforting as your best fall hoodie. And of course, everyone’s favourite gourd will be making an appearance. So take a break from raking the leaves and check out the KitchenAid Flavours of Fall series. It’s the perfect way to stay warm this season.

Stay tuned for a new recipe weekly! Watch the videos so far and find the full recipes below.

Pumpkin Spice Pie Cookies 

For the Dough:
2 1/4 cups (550 mL) all purpose flour
1/4 cup (50 mL) granulated sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1/2 cup (125 mL) cold cream cheese, cubed
1/3 cup (75 mL) ice water

For the Filling
1 cup (250 mL) pumpkin purée
1/4 cup (50 mL) dark brown sugar
2 tbsp (30 mL) maple syrup
1/4 tsp (1 mL) salt
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) each of nutmeg, allspice and ground ginger
Pinch fresh cracked black pepper

For Brushing
1 egg yolk
1 tbsp (15 mL) water

For dusting
2 tbs (30 ml) icing sugar

To Make the Dough:
In a KitchenAid® Artisan Stand Mixer, blend the flour, sugar and salt well. Mix in cold butter and cream cheese just until pea size crumbs. Add the ice water and quickly push the mass into a soft dough. Wrap dough well in plastic wrap. Refrigerate until firm, about 1 hour, or up to three days.

To Make the Filling: In a medium size bowl, combine the pumpkin puree, dark brown sugar, maple syrup, salt, cinnamon, nutmeg, allspice, ground ginger and pepper. Stir until well combined. Set aside.

To Assemble:

Roll the pastry into a 1/8-inch thickness. With a 2 1/2 inch (7.5cm) round cookie cutter cut out 32 circles (reroll any scraps to get all your circles). Arrange half of the rounds over your KitchenAid® Non-stick Cookie Sheets. Spoon a heaping teaspoonful of filling onto each pastry and cover with the remaining halves. Seal the edges with the back of a floured fork and make three small incisions on top.

In small bowl, whisk together egg yolk with the water. 
Brush over each cookie. Use the EasyConvect™ Conversion System in your KitchenAid® Wall Oven and set the oven to 350F (180C) for 15 minutes or until golden brown. The even baking function will ensure the oven stays at the perfect temperature so there is no need to rotate baking sheets.

Transfer from baking sheet to cool on rack. When cool. Dust with icing sugar and serve warm or at room temperature.
Makes 16 cookies.

Variations:
Fruit Pie Cookies: Substitute the pumpkin filling with 1 cup (250 mL) with your favourite fruit pie filling.
S’mores Cookies: Substitute the pumpkin pie filling with 1/3 cup (75) each marshmallows and chocolate chicken and crumbled graham crackers. After baking, omit icing sugar and drizzle cookies with 1/4 cup melted chocolate chips.
Peanut Butter and Jam Cookies: Substitute the pumpkin filling with 1/2 cup (125 mL) each crunchy peanut butter and raspberry jam. Sprinkle with cookies with coarse sugar after the egg wash and bake. Omit icing sugar.

 

BEER BEEF JERKY


1 kg (2 lbs) grass-fed beef brisket
(or any other lean cut such as top round, flank or sirloin), well chilled for easier slicing

Marinade
1 cup (250 mL) craft IPA beer
1/2 cup (125 mL) apple cider vinegar
2 Tbsp (30 mL) soy sauce
1/4 cup (50 mL) grainy mustard
1/4 cup (50 mL) maple syrup
2 Tbsp (30 mL) freshly cracked black pepper
2 Tbsp (30 mL) smoked paprika
3 Tbsp (45 mL) garlic powder
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) sea salt
3 Tbsp (45 mL) sesame oil
1 Tbsp (15 mL) crushed chili peppers

Remove all traces of visible fat from your piece (or pieces) of meat.
Slice the meat in long thin strips, across the grain. Place the slices of meat in the marinating tray.

In a large measuring cup, whisk together the beer, cider vinegar, mustard, maple syrup, black pepper, paprika, garlic powder, onion powder, salt, sesame oil, and chili peppers.

Pour the marinade over the sliced meat and mix until the strips are completely covered. Place your meat in the Under-Shelf Prep Zone of your KitchenAid® Refrigerator and let it marinate overnight (or up to one day).

Remove the strips of meat from the marinade and place directly across cooling racks so they are not touching. Place racks on the shelves of the KitchenAid® Wall Oven. Place a baking sheet underneath to catch any drips. Set the oven to 170ºF, keeping the door slightly ajar with the lid of a jar or kitchen towel, and “bake” the meat for about 6 hours. The meat is done when it is dry but not so brittle that it cracks.

Remove from oven and store unrefrigerated in an airtight container for 4 to 6 months. Makes 1 kg (2 lbs) of beef jerky.

SHRIMP SCALLION PANCAKES WITH SRIRACHA AIOLI

1 clove garlic, minced
1 Tbsp (15 mL) fresh ginger, minced
1 tsp (5 mL) salt
1/2 cup (125 mL) water
2 large eggs
2 tsp (10 mL) sesame oil
1/2 cup (125 mL) flour
1/2 cup (125 mL) scallions, julienned
1/2 cup (125 mL) red bell pepper, julienned
1 lb (454 g) large shrimp (18–21), peeled and deveined
1/4 cup (60 mL) vegetable oil for frying

For Sriracha Aioli:
1/2 cup (125 mL) mayonnaise
2 Tbsp (30 mL) Sriracha sauce
1 Tbsp (15 mL) soy sauce
1 Tbsp (15 mL) sesame seeds, toasted

In bowl, whisk together garlic, ginger, salt, water, eggs, and sesame oil until well blended. Whisk in flour until smooth. Fold in scallions, peppers and shrimp.

Heat the Removable Griddle from your KitchenAid® Gas Cooktop to medium high heat and warm one tbsp. of the vegetable oil. Pour about 2 Tbsp (30 mL) of the batter onto the griddle, getting one shrimp and some vegetables into each pancake. You can make about 4 pancakes at a time. Turn the pancake when the bottom is golden (after about 2 minutes), and flatten slightly with a spatula. Cook the pancakes until the shrimp are pink and the pancakes are golden (about 2 more minutes).

Keep the pancakes warm in the oven until ready to serve.

In small bowl, use a KitchenAid® Hand Blender to combine mayonnaise with Sriracha sauce, soy sauce and sesame seeds. Serve with pancakes.

Makes about 18–21 pancakes.

EGGNOG CUSTARD WITH GINGERBREAD WHIPPED CREAM

For the custard:

1 1/2 cups (375 mL) whole milk
1/2 cup (125 mL) 35% whipping cream
½ vanilla bean pod, sliced and scraped
3 egg yolks
1/3 cup (75 mL) granulated sugar
1 Tbsp (15 mL) cornstarch
1/4 tsp (1 mL) salt
1 tsp (5 mL) rum extract

For the gingerbread whipped cream:
1/2 cup (125 mL) 25% whipping cream
1 Tbsp (15 mL) icing sugar
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) each: ground ginger, cinnamon, allspice, nutmeg and cloves

In a small heavy saucepan, combine the milk, cream, and vanilla bean seeds and pod. Heat on medium-low until bubbles form around the edges of the pan but before the milk mixture is boiling.

In the bowl of the KitchenAid® Artisan Stand Mixer, whisk the egg yolks until they are frothy. Whisk in the sugar, cornstarch and salt. Whisk in 1 cup (250 mL) of the hot milk mixture until combined.

Pour the egg mixture back into the pan of milk and cook over medium low heat, stirring constantly, until the custard is thickened, about 15 minutes. Remove from heat and stir in rum extract. Pour through a fine sieve into 4 ramekins. Let cool completely and transfer to KitchenAid® Refrigerator to set completely, for at least 4 hours (and up to 2 days).

In a medium-sized and chilled bowl, beat the cream with icing sugar, vanilla, ginger, cinnamon, allspice, nutmeg, and cloves until soft peaks form. Serve the gingerbread whipped cream over the chilled custard.

Makes 4 servings.

 

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