Fall Recipes

Here are a few fall recipes I've put out of my kitchen in the last week that have been stamped with approval from my family and dinner guests. Enjoy!

Creamy Carrot Soup with Scallions and Poppy Seeds

 

Maple Ginger Roasted Vegetables with Pecans

 

Crostini with Smoked Trout, Creme Fraiche, and Dill

makes 4

1 oz. smoked trout

1 tsp. olive oil

1 tsp. lemon juice

4- 1/2-inch thick slices from a large rustic round loaf

1 garlic clove

1/4 c. creme fraiche

3 tbsp. chopped dill, plus 12 small dill sprigs

1 small shallot, minced

kosher salt

Crumble the trout into a small bowl, drizzle with olive oil and lemon juice, toss and set it aside to marinate while you prepare the rest of your ingredients.

Toast the bread in a toaster.  Brush with olive oil and rub with the garlic clove.

Stir the creme fraiche, dill, shallot and salt together in a small bowl.

Spoon a heaping teaspoon of creme fraiche mixture onto the toast.  Divide the trout evenly among the crostini and drizzle with the marinade left over in the bowl.  Top each crostino with 3 dill sprigs.

* Photos courtesy of Food & Wine magazine.

* The crostini recipe is from Nancy Silverton's cookbook, A Twist Of The Wrist.