Michigan fall is truly magical. As we get closer, it feels only natural to share my favorite dishes that I reserve only for when the leaves start changing a deep crimson, almost purple, or fiery red. Leaves from the oaks, russet, with brown undertones, or the beech trees, a softer gold. Seeing them scattered around campus, brittle as old receipts. The air cool and the light fading early in the afternoon, the sky washed thin. The smell of warm donuts and apple cider. I’m excited just thinking about it.
Salted Maple Pie
One of my all-time favorite cookbooks is Sister Pie. I’ve never had the pleasure of enjoying the treats from the actual bakery in Detroit, but I have made their recipe countless times. Their salted maple pie is a modified version of a classic chess pie, inspired by Lisa Ludwinski, baker and owner, time spent working in New York City bakeries.
The result is a rich, salty-and-sweet pie that is perfect for fall weather.
Tarte Tatin
Perhaps I’m biased, but Michigan apples are the best. I’ll eat apples year-round, but I’ll never bake with them until they’re in season. There’s something about fall that sends a signal to my brain telling me to head to a local cider mill or down to the farmer’s market. The best thing is when you can pick them yourself.
There are countless recipes of the classic French dessert, but some of my favorites come from Masterclass, and from Food and Wine. The major difference with my Food and Wine recipe and technique is that I slice my apples instead of leaving them halved like it calls for, and I use my pâte sucrée (a sweet short dough used in pies and tartes).
Anytime I see a tarte recipe, I’m using this dough and simply using the tarte filling recipe with my own personal touches.
For tarte tatin, I recommend sage and cooking the apples with a splash of bourbon or rum (I prefer bourbon). I add maple syrup to the filling as well.
Butternut Squash Soup with Chili Oil and Candied Pumpkin Seeds
There’s something about soup and a nice buttered baguette that speaks to me during the fall. I’ll admit, I’m a sucker for Panera during the fall, but I always try to find the time to cook myself, simply to warm up my kitchen and enjoy the aroma from homemade soup.
Like with most dishes, there are endless variations of butternut squash soups. For my version, I love coconut milk, and for the chili oil, I’ll use Fresno. I’ll also freshly grate Parmigiano-Reggiano, but really any type of Parmesan is perfect.
For the baguette, I’ll pick it up from my local farm stop instead of making it myself. It’s a lot of work, and honestly, chances are you’re not going to make a superior baguette. Good? Yes, better? Maybe. Considering the effort and time, if you have a good local bakery that makes baguettes, get them. It saves you a lot of time and effort, so you can focus on building amazing flavor in your soup.
Comfort Food
Now this can mean different things to everyone, but for me, my comfort food is anything slow cooked in a braising liquid served with root vegetables and grains.
There is something about braised short ribs, slow cooked chicken thighs, or confit duck served on top of polenta, risotto, or mashed potatoes that just seems to warm my soul in the right way. I understand most people don’t mind a good braised short rib in the summer, but I always find this to be too heavy. In the summer, I want lighter dishes, often salads or grilled white meats. I usually serve it with farro or another grain without cream. If I’m making chicken, I’ll roast it whole with a compound butter, but serve it with a sauce that is made with stock and thicken it without flour and butter to keep it light.
However, once the leaves start changing, I’m serving it with cream, butter, the works. For dessert, I’ll have ice cream because ice cream has no season (change my mind).
Whatever your comfort food is, I think fall is the best time to enjoy it. I’ll throw on a record or play one of my favorite fall movies or TV shows as background noise. Halloween Baking Championships, anyone? Whatever your jam, there’s nothing better than having the aroma from a nice braise enveloping your home while you sit on the couch, enjoying a nice glass of wine.
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