AUTUMN LEAVES
The title of this vegetable-rice dish refers to the colors in the dish which are similar to autumn foliage--however, you can eat it year-round (as long as you have summer squash available to you at the grocery store). The cooking time shown does not include time to cook rice, so add this if you're not using left-over rice.
Provided by echo echo
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°.
- Sauté the squash, onion and tomatoes in 2 T butter until tender.
- Melt 1/4 cup butter in saucepan and stir in the flour.
- Gradually add the bouillon, stirring until thickened.
- Stir in the cream, basil, parsley and pepper.
- Remove from the heat and stir in the vegetables and rice.
- Put in a greased 2-quart casserole and sprinkle with parmesan.
- Bake in oven until bubbly and heated through.
AUTUMN LEAVES COCKTAIL
I just saw this in a magazine and I can't remember which one! So before I forget the recipe as easily as I forgot the magazine, I thought I'd post it. Haven't tried it yet but it sounds yummy. It also sounds like it might pack a "wallop" if you drank too many! Let me know if you try it and what you think.
Provided by CASunshine
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour equal parts of each ingredient in snifter. Stir and enjoy!
- I'm not too savvy when it come to alcoholic drinks but this might also be good on the rocks.
Nutrition Facts : Calories 41, Sodium 0.1
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- Oden - Warming Soul Food. Oden is a Japanese autumn favorite as lunch or a quick dinner. The base is a mild, soy-flavored dashi soup. One can choose their favorite ingredients from options such as boiled eggs, daikon (Japanese radish), fish cakes, cabbage rolls or meat-and-mochi-stuffed tofu skin.
- Seasonal Sake - Hiyaoroshi and Akiagari. Sake is one of the true tastes of Japan. Hiyaoroshi and Akiagari sake are seasonal specialties brewed in winter, pasteurized and aged during spring and summer and ready for consumption just in time for autumn.
- Shinmai - New Rice. The first harvest of rice in autumn is called shinmai or new rice. It is considered to have a completely different taste than the rice harvested year-round.
- Sanma – Pacific Saury. Pacific saury is known as "sanma" in Japan. Its peak season is in fall. This silver-skinned fish has a rich flavor and is best enjoyed grilled with a little salt.
- Kaki - Persimmon. Persimmons, also known as kaki, are abundant in the Japanese autumn. They are sweet, soft and look a little bit like tomatoes. They are best eaten raw but also often made into jam due to their jelly-like texture.
- Nashi - Asian Pear. Nashi, or asian pear, is another popular Japanese fruit during autumn. "Kosui" is a type of nashi which is found in most places in Japan.
- Kuri - Japanese Chestnuts. Kuri, or Japanese chestnuts, are a popular autumn flavor. They can be roasted as a snack (yaki-kuri) or cooked together with rice (kurigohan).
- Yakiimo - Roasted Sweet Potato. Yakiimo are simply roasted sweet potatoes, and they are quite possibly the most popular autumn snack in Japan. The sweet potatoes are roasted and sold in a variety of places from conveniences stores over sweet potato specialty shops to food stalls at festivals.
- Kabocha - Japanese Pumpkin. Kabocha is often referred to as a Japanese pumpkin and is a type of winter squash. It has tough green skin and orange flesh.
- Matsutake Mushrooms - Pine Tree Mushroom. Japan is home to a rich variety of native mushrooms which are an important part of Japanese autumn dishes. The matsutake mushroom is especially present only in autumn.
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