In-Season Recipes

In-Season Recipes Recipes & Photos by Sarah Heffron After the hottest summer I can recall in my 14 years in New Hampshire, I'm really looking forward to fall. Aside from the die-hard heat lovers like tomatoes, it has been hard to keep the other vegetable garden crops happy. At least I can jump in the lake! Carrot Chile Crisp Risotto This carrot risotto, modified slightly from the NYTimes, fits right in with my current chili crisp obsession. Carrots and chili crisp are a perfect pairing, and chili crisp and a creamy carb are also a great fit. Don't be daunted by the attentiveness you may think risotto requires. You can take the process through the step of adding a third cup of stock, pause and finish in 10 minutes when you are ready to eat. Or you can make excellent risotto in a rice cooker or Instant Pot. Serves 4 2 pounds of carrots, peeled 3 tablespoons of chili crisp (I recommend Tin Man Chili Crisps) Kosher salt Black pepper 5 cups vegetable stock 4 tablespoons of butter, divided 1/2 cup minced shallot 1 tablespoon minced garlic 1/2 teaspoon ground coriander seeds 1/4 teaspoon turmeric 1/2 cup white wine 1-1/2 cups arborio rice 1 cup grated Parmesan, plus more for garnish Heat oven to 400 degrees F. Slice 1-1/2 pounds of carrots and roast with oil, chile crisp, salt and pepper on a sheet pan until tender. Grate the remaining 1/2 pound of carrots. Boil vegetable stock, then hold at a simmer. In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the shallot, garlic, coriander and turmeric and cook for a few minutes, stirring occasionally. Then stir in the grated carrots and rice. Add the white wine and cook over medium heat until mostly evaporated. Then add hot stock one cup at a time. Stir frequently and add another cup once the first cup of stock has been absorbed. After all the stock has been added and the rice is tender and creamy, add the Parmesan cheese and remaining butter, and season with salt and pepper. Serve with roasted carrots and chile crisp on top. Local Ingredients: carrots, shallots, garlic, butter ========================== Pumpkin Pancakes My teenage daughter got her first phone and immediately saved her older brother in it with the name "First Pancake." She's sure she's the better child (he is equally sure, so it's fine). We were all amused, including the First Pancake ... phew! I am not a big pumpkin pie fan, nor do I want pumpkin in a latte or any of the myriad of cloying and overused ways we see pumpkin every fall! But these pancakes are the exception for me. They are great! Adapted from our favorite cookbook author Yossy Arefi, whose recipes are always perfectly tested. Yield: 4 servings 1-1/2 cups all-purpose flour 2 tablespoons sugar 1-1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon kosher salt 1-1/2 teaspoons ground cinnamon 1 teaspoon ground ginger Pinch of ground nutmeg, optional 1-1/2 cups buttermilk 3/4 cup of pumpkin puree 2 large eggs 3 tablespoons of oil or melted butter 1 teaspoon of vanilla extract 2/3 cup chopped pecans, walnuts or hazelnuts 1/3 cup mini chocolate chips (optional) Whisk dry ingredients together. In another bowl, combine buttermilk, pureed pumpkin, eggs, butter or oil and vanilla extract. Fold dry ingredients into the wet. Add nuts and optional chocolate chips. Heat griddle, lightly oil or butter, and cook, adding in your preferred toppings: nuts or chocolate chips, or enjoy plain. Cook as you would any other pancake ... with patience. Local ingredients: pumpkin, eggs, maple syrup. ============================= Chocolate Pudding My son was born in South Carolina, and we used to love to go to Hominy Grill in Charleston. The food was great, but our favorite thing on the menu was the chocolate pudding. Luckily, we bought the little cookbook pamphlet, so when they closed their doors, we easily became self-sufficient in the pudding department. Yield: 12 (or more) small jars or custard cups 9 egg yolks 3/4 cup sugar, divided 12 ounces semi-sweet chocolate chips 6 cups cream 1-1/2 teaspoons vanilla 3/4 teaspoon salt Preheat oven to 325 degrees F. Whisk yolks and half of the sugar in a medium bowl. Measure chocolate chips into a medium-sized bowl. In a medium saucepan over medium-low heat, warm cream, remaining sugar, vanilla and salt until steaming. Pour half of the cream mixture over the chocolate chips. Pour remaining cream over yolks/sugar, whisking constantly. Whisk chocolate chips until melted. Once melted, combine with egg/cream and whisk well. Strain over a mesh strainer into a container. Cool, portion into jars or cups and bake covered in a hot water bath. Start checking after 25 minutes, though they may take closer to 45 minutes. You want these set in the center when you jiggle them, but that does take time. Cool completely, preferably overnight, and serve with a generous amount of whipped cream. Local Ingredients: eggs, cream.