Fall Flavors, Seasonal Recipes
Fall offers so much culinary nostalgia. We seem to slow down and turn toward our own hearths again, even if that hearth is an electric stove. Our slower and more intentional pace (stop and smell the bonfires!) comes hand in hand with new energy. The comforts of home draw us in and invigorate our senses. While we love our old standbys, we are also open to new pairings and flavors in our cooking. The following recipes are meant to bring the harvest home, with a few special surprises.
Salad recipes are more innovative than ever. We add nuts, dried fruits, cheese and delicate dressings to an ever-expanding variety of greens. In this Apple Trio Salad with Bacon Vinaigrette, the combination of fall flavors works well with the notes of Tennessee sorghum and bacon. They offer a smoky finish that balances the sweetness in the fruit. This homegrown amber goodness of sorghum is exotic to outsiders. Tennessee ranks second only to our neighbors in Kentucky in production of sorghum, which is high in potassium and packed with antioxidants. I’m waiting for the sorghum craze to hit the mainstream. It will come. Hide your supply from the carpetbaggers. It is a Tennessee treasure.