Photo by Cottonbro Studio.
Photo by Natasha Breen.
Fall in the Hudson Valley and Catskills doesn’t just fill lunchboxes—it fills kitchens with the scents of simmering apples, roasted squash, and cider on the stove. After a morning at the market or a weekend of apple and pumpkin picking, it’s time to bring the harvest home. Here are three unique, seasonal recipes to make the most of what’s in your basket—simple, creative, and brimming with local flavor.
pumpkin risotto with sage & brown butter
A silky, savory dish that turns pumpkin into comfort food at its finest.
Serves 6
Prep: 20 min- Cook: 40 min
ingredients
• 1 small sugar pumpkin or 1-1/2 cups pumpkin puree
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-1/2 cups arborio rice
• 1/4 cup dry white wine (optional)
• 4 cups vegetable or chicken broth (warmed)
• 2 tbsp butter
• 6–8 fresh sage leaves
• Salt and pepper to taste
• Grated parmesan for serving (optional)
directions
Photo by Daniela Baumann.
1. If using fresh pumpkin, roast, scoop, and mash or purée until smooth, then set aside.
2. In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent. Add garlic and rice, stirring to coat the grains.
3. Pour in wine, if using, and stir until absorbed.
4. Begin adding warm broth, 1/2 cup at a time, stirring often and waiting until liquid is mostly absorbed before adding more.
5. After 10 minutes, stir in pumpkin. Continue adding broth until rice is creamy and tender, about 20–25 minutes total.
6. Meanwhile, in a small skillet, melt butter and fry sage leaves until crisp and fragrant (about 2 minutes).
7. Stir most of the brown butter into the risotto. Season to taste.
8. Serve warm, topped with sage leaves and a drizzle of the remaining butter. Add grated parmesan if desired.
apple & cheddar quesadillas
Sweet meets savory in this playful take on the classic apple-and-cheddar combo.
- Serves 4
- Prep: 10 min
- Cook: 10 min
Photo by Natasha Breen.
aingredients
• 1 tsp butter or neutral oil for cooking
• 4 flour tortillas (8-inch)
• 1 tsp Dijon mustard (optional)
• 1-1/2 cups grated sharp cheddar cheese
• 2 apples (crisp, tart variety like Empire or Honeycrisp), thinly sliced
directions
1. Heat a skillet over medium heat. Lightly brush with butter or oil.
2. Place a tortilla in the pan. Spread a thin layer of mustard, if using.
3. Layer with cheese and apple slices, then top with a second tortilla.
4. Cook until cheese begins to melt and the bottom is golden, about 2–3 minutes. Flip carefully and cook the other side.
5. Let cool slightly before slicing into wedges. Serve warm as a snack or light lunch.
maple-spiced hot cider toddy
A cozy, spiced drink that’s easy to make and easy to love. Be sure to try our local bourbons from Tuthilltown Spirits, Stoutridge, and Warwick Valley Distilleries.
Serves 2-3- Prep: 5 min
ingredients
• 3 cups fresh-pressed apple cider
• 1 cinnamon stick
• 2–3 whole cloves
• 1 thin slice fresh ginger or a pinch of ground ginger
• 2 tbsp maple syrup (adjust to taste)
• Juice of 1/2 lemon
• 2 oz (per serving) dark rum or bourbon
• Additional cinnamon sticks for garnish (optional)
directions
1. In a small pot, combine cider, cinnamon, cloves, ginger, and maple syrup. Bring to a gentle simmer.
2. Let steep for 10 minutes. Stir in lemon juice.
3. Strain into mugs. Add a splash of bourbon or rum, if desired, or enjoy as is.
4. Garnish with an apple slice or cinnamon stick and serve warm.
PPhoto by Brent Hofacker.
These recipes celebrate the best of the season—warming, flavorful, and meant to be shared. Whether you’re unwinding after school pickup or gathering around a fall dinner table, they’re a reminder of how delicious the harvest can be. You can also just leave out the alcohol for a delicious mocktail.
