The Supermarket Gourmet

Fall for Flavor

 As we enter the fall season, which for us in Catoctin Mountain country means a few more hot days peppered with a little rain and some tolerably cooler weather, we welcome the usual flavors of fall. But before we settle for “Pumpkin Spiced” lasagna, let’s consider some of the other flavors that we look forward to and sometimes overlook.

First, we have the tried but true winter squashes. Like a soldier manning their post, they always show up just in time to grace our plates this time of year. Of course, we love acorn and butternut squashes, but one thing to look out for are the baby versions of these treasures. I always overlooked these nuggets and passed them by as boring, that is, until a recent beer dinner I attended had a charcuterie board that included these morsels of delight. No sauce, no Balsamic glaze, no oil, not even salt or herbs, just whole baby squash roasted and served with fried cheese curds and roasted figs, which all worked very well together. Give it a try, and I guarantee you will not be disappointed.

Let’s take the larger versions in hand and turn our attention to soups. I like butternut squash and pumpkin for this operation. Roasted, these gourds make for fantastic fall fare. Just puree with a bit of V8 juice and find a Mexican or Moroccan recipe that will put a little spice in your “souper bowl.”

When we think of fall beverages, we can always count on apple cider, but why not look to the breweries. One of the advantages of having local breweries is that they change their lineup of offerings by the seasons in which they are served. Ryan Lenhart, beertender and all-around go-to guy at Monocacy Brewing, backed me up by saying, “Monocacy’s full lineup of beers are bright and cozy to reflect the turning autumn days.” He suggests trying Harvest Haze and Ghost of the Ice Cream Man, but they also offer Lucky 13 and Oh My Gourd, a beer brewed with roasted butternut squash. Check out any local brewery to see what they are offering for fall, as well as visit any time of year to see what the current season is bringing.

A simple but flashy addition to any gathering is baked cheese. There are several recipes or ideas that fall into the realm of autumn offerings, so finding a favorite might take a little of your time. The old standby of brie baked with brown sugar and nuts or even bacon jam will fill the order. I also found a few recipes that use baked goat cheese or ricotta with cranberries that look like they will make anyone’s culinary to-do list.

Let’s not forget our smoker this time of year. Fall is a mighty fine time for almost any food that is slow-smoked. If you find yourself the host of a large gathering for the holiday and in need of a second turkey, the smoker might be the answer to your dilemma. Yes, the fad is to fry a turkey and serve it instead of, or next to, your roasted one, but given the number of people who burn down their porches with this “depth charge” technique, smoking might be a lifesaver, as well as a welcome sidekick to your old standby Roasted Tom.

Fall is for flavors, and there are a lot out there to choose from. So, save the pumpkin spice for aftershave and fall for the many alternatives.