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Great Fall Recipes Taste Tested by The Chernov Team

The Real Deal

Everything Real Estate in the San Fernando Valley
Friday October 19, 2018
Great Fall Recipes Taste Tested by The Chernov Team

        We love Fall here at the Chernov Team and one of our favorite things about it is the delicious foods that come with it (hello Pumpkin Spice everything!) We wanted to share with you a few of our favorite fall inspired recipes so you can enjoy the season, even if the weather isn’t cooperating! So grab your apron, roll up your sleeves, and give one (or more) of these a try!

The BEST Apple Pie

        “Life is short, eat dessert first.” Those are words to live by so our first recipe is for a fall (and really all year round) classic, apple pie. We highly recommend that you top this delicious pie with a scoop of vanilla ice cream!

Ingredients

Your favorite pie crust! (if you don’t have a good recipe check out this one https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/)

1/2 C unsalted butter
3T all purpose flour
1/4 C cold water
1/2 C white sugar
1/2 C brown sugar, packed
8 apples (granny smith are best for pies) – peeled & sliced

Directions

Before you start, preheat your oven to 425 degrees. Melt the butter in a saucepan and stir in the flour until it forms a paste. Add water, white & brown sugar and bring the mixture to a boil. Reduce and let simmer.

In your pie pan (or your premade crust), fill with apples until there is a small mound over the crust. Cover with a top crust, you can do lattice work if you’re feeling fancy. Gently pour the pan liquid over the crust.

Bake 15 minutes. Reduce to 350 and bake for another 35 to 45 minutes until the apples are soft.

Recipe adapted from allrecipes.com

Pumpkin Curry

Pumpkin might be best known as the star of pie, but it is great in savory dishes as well and pumpkin curry is one of our personal favorites. This dish can be made with meat or vegetarian.

Ingredients

1 T high temp oil like canola or vegetable
3 T Thai yellow curry paste
2 chopped yellow onions
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pods
1 T mustard seed
1 piece pumpkin or a small squash (about 2 pounds)
1 C vegetable or chicken stock
1 can reduced-fat coconut milk
1 can chickpeas or other protein of your choice
Limes to garnish (optional)
Fresh mint leaves to garnish (optional)

Directions

Heat the oil in a sauté pan, then gently stir in the curry paste, onions, lemongrass, cardamom & mustard seeds for a few minutes.
Stir the pumpkin or squash into the pan and coat, then add stock and coconut milk. Bring to a simmer and then add your protein.

Cook for 10 mins (or longer if needed for your protein), until the pumpkin is tender.

Right before serving, squeeze on lime juice & add fresh mint leaves if desired!

Recipe adapted from bbcgoodfood.com

Fall is such a great time for produce and the options are endless. We hope you enjoy these recipes!

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