Autumn Nosh

From Chef Kelli Lewton: Celebrate Autumn flavors with a sampling of flavors — Euro nosh style!

Cranberry Whipped Brie

Ingredients:
2 cups whipped brie (you can purchase in tubs in the dairy section of better grocery stores)
½ cup cranberry chutney
¼ cup toasted or sugared walnuts

Directions:
Place Brie in serving bowl, top with cranberry chutney and sprinkle with chopped sugar or toasted walnuts. Serve with crackers and crostini for smearing.

Cranberry Chutney

Ingredients:
1 12-ounce package fresh or frozen (don’t thaw) cranberries
1 cup unsweetened apple cider
½ cup packed light brown sugar
1/4 cup apple cider vinegar
1/4 teaspoon ground cloves
1/2 teaspoon salt

Directions:
Combine all ingredients in a 2-quart heavy saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools). Chill chutney, covered, at least 8 hours for flavors to develop. Chutney can be made ahead of time and chilled for up to 2 weeks.

Fruited Goat Cheese Bowl

Ingredients:
1½ cups crumbled goat cheese
¼ cup dried cherries or cranberries
¼ cup chopped sugared nuts
3 tablespoons chopped candied ginger
8 blackberries cut in half

Directions:
Crumble cheese into serving bowl, top with dried fruits and ginger, drizzle with honey and top with sprinkled nuts. Serve with crackers and crostini for smearing.

Sweet Potato and Lentil Salad

Ingredients:
2 pounds of sweet potatoes cut into medium cubes
3 tablespoons olive oil
1 cup of cooked lentils
1 cup of green kale chopped coarsely (but fine)
1 bulb of fennel sliced paper thin (hold in ice water for 10-15 minutes)
2 teaspoons of sea salt
½ teaspoon black pepper
1/8 teaspoon cayenne
¾ cup apple cider vinaigrette

Directions:
Cut sweet potatoes, toss with olive oil and season lightly with sea salt and pepper. Roast potatoes at 375 for about 12-15 minutes, stirring occasionally with metal spatula, then cool for 30 minutes. Mix all ingredients.

Apple Cider Vinaigrette

Ingredients:
¼ cup Bragg apple cider vinegar
¾ cup blended olive oil
2 tablespoons Dijon mustard
1 tablespoon honey sea salt to taste
Pinch of cayenne

Directions:
Mix all ingredients.