November’s Culinary Delights: Recipes We’re Absolutely Craving
November. The month of crisp air, falling leaves, cozy sweaters, and, most importantly, incredible food. As we gear up for Thanksgiving and the holiday season, November is the perfect time to explore new recipes and embrace the flavors of autumn. From comforting classics to innovative twists, here are some recipes we can’t wait to make this November, complete with detailed instructions to guide you through each step.
**1. Butternut Squash Risotto with Sage and Brown Butter**
This creamy and flavorful risotto is the epitome of fall comfort food. The sweetness of the butternut squash pairs perfectly with the earthy sage and nutty brown butter, creating a dish that’s both elegant and satisfying.
**Ingredients:**
* 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
* 4 tablespoons olive oil, divided
* 1 teaspoon salt, plus more to taste
* 1/2 teaspoon black pepper, plus more to taste
* 6 cups vegetable broth
* 2 tablespoons butter
* 1 small onion, finely chopped
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine
* 1/4 cup grated Parmesan cheese, plus more for serving
* 1/4 cup chopped fresh sage
* 2 tablespoons butter
**Instructions:**
1. **Roast the Butternut Squash:** Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Remove from oven and set aside.
2. **Heat the Broth:** In a saucepan, heat the vegetable broth over low heat. Keep warm throughout the risotto-making process.
3. **Sauté the Onion:** In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. **Toast the Rice:** Add the Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes, or until the grains are translucent around the edges.
5. **Deglaze with Wine:** Pour in the white wine and cook, stirring, until the wine is absorbed, about 2 minutes.
6. **Add Broth Gradually:** Begin adding the warm vegetable broth, 1 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding the next cup. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
7. **Stir in Butternut Squash, Parmesan, and Sage:** Once the rice is cooked, stir in the roasted butternut squash, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
8. **Brown the Butter:** In a small skillet, melt 2 tablespoons of butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Be careful not to burn it.
9. **Serve:** Divide the risotto among bowls. Drizzle with brown butter and garnish with additional Parmesan cheese and sage leaves. Serve immediately.
**Tips and Variations:**
* For a vegan version, use vegetable broth and omit the Parmesan cheese. You can add nutritional yeast for a cheesy flavor.
* Add a sprinkle of toasted pumpkin seeds for extra crunch.
* If you don’t have fresh sage, you can use dried sage (about 1 teaspoon). Add it along with the rice.
* Feel free to add other vegetables, such as mushrooms or spinach, to the risotto.
**2. Cranberry Brie Bites with Rosemary and Honey**
These festive and easy-to-make appetizers are perfect for holiday gatherings. The combination of creamy brie, tart cranberries, and fragrant rosemary creates a flavor explosion in every bite. The honey adds a touch of sweetness that complements the savory elements.
**Ingredients:**
* 1 sheet puff pastry, thawed
* 4 ounces brie cheese, cut into small cubes
* 1/2 cup cranberry sauce (homemade or store-bought)
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon honey
* 1 egg, beaten (for egg wash)
**Instructions:**
1. **Preheat Oven:** Preheat oven to 375°F (190°C).
2. **Prepare Puff Pastry:** Unfold the thawed puff pastry sheet on a lightly floured surface. Use a pizza cutter or sharp knife to cut the puff pastry into small squares (about 1.5-2 inches). Place the squares on a baking sheet lined with parchment paper.
3. **Assemble the Bites:** Top each puff pastry square with a cube of brie cheese, a spoonful of cranberry sauce, and a sprinkle of chopped rosemary.
4. **Egg Wash:** Brush the edges of the puff pastry squares with the beaten egg. This will help them brown beautifully.
5. **Bake:** Bake for 12-15 minutes, or until the puff pastry is golden brown and the brie cheese is melted and bubbly.
6. **Drizzle with Honey:** Remove the cranberry brie bites from the oven and drizzle with honey. Serve warm.
**Tips and Variations:**
* Use different types of cheese, such as Camembert or goat cheese.
* Add a sprinkle of chopped pecans or walnuts for extra texture.
* For a spicier version, add a pinch of red pepper flakes.
* Make your own cranberry sauce using fresh cranberries, sugar, and orange zest.
**3. Roasted Turkey Breast with Herb Butter and Root Vegetables**
A smaller and more manageable alternative to a whole turkey, a roasted turkey breast is perfect for smaller gatherings or weeknight dinners. This recipe features a flavorful herb butter that keeps the turkey moist and succulent, while the roasted root vegetables add a touch of sweetness and earthiness.
**Ingredients:**
* 1 (3-4 pound) boneless, skin-on turkey breast
* 4 tablespoons butter, softened
* 2 tablespoons chopped fresh herbs (such as thyme, rosemary, and sage)
* 1 teaspoon salt, plus more to taste
* 1/2 teaspoon black pepper, plus more to taste
* 1 pound root vegetables (such as carrots, potatoes, parsnips, and sweet potatoes), peeled and chopped
* 2 tablespoons olive oil
**Instructions:**
1. **Preheat Oven:** Preheat oven to 325°F (160°C).
2. **Prepare Herb Butter:** In a small bowl, combine the softened butter, chopped herbs, salt, and pepper. Mix well to combine.
3. **Prepare Turkey Breast:** Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat, creating a pocket. Spread the herb butter evenly under the skin, covering as much of the meat as possible. Rub any remaining herb butter on the outside of the skin. Season the turkey breast with additional salt and pepper.
4. **Prepare Root Vegetables:** In a large bowl, toss the chopped root vegetables with olive oil, salt, and pepper. Spread the vegetables in a single layer in a roasting pan.
5. **Roast Turkey and Vegetables:** Place the turkey breast on top of the root vegetables in the roasting pan. Roast for 1 1/2 – 2 hours, or until the turkey breast reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. **Rest:** Remove the turkey breast from the oven and let it rest for 10-15 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful turkey.
7. **Carve and Serve:** Carve the turkey breast into slices and serve with the roasted root vegetables.
**Tips and Variations:**
* Use different combinations of herbs in the herb butter.
* Add a splash of white wine or chicken broth to the bottom of the roasting pan to create a flavorful gravy.
* If the turkey breast starts to brown too quickly, cover it loosely with aluminum foil.
* Use a meat thermometer to ensure the turkey breast is cooked to the correct temperature.
**4. Pumpkin Pie Spice Snickerdoodles**
These soft and chewy cookies are a delightful twist on the classic snickerdoodle, infused with the warm and comforting flavors of pumpkin pie spice. They’re perfect for satisfying your sweet tooth on a chilly November evening.
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup granulated sugar
* 1/4 cup packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon cream of tartar
* 1/4 teaspoon salt
* 2 tablespoons granulated sugar
* 2 teaspoons pumpkin pie spice
**Instructions:**
1. **Preheat Oven:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. **Beat in Egg and Vanilla:** Beat in the egg and vanilla extract until well combined.
4. **Whisk Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
5. **Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. **Combine Sugar and Pumpkin Pie Spice:** In a small bowl, combine the 2 tablespoons of granulated sugar and pumpkin pie spice.
7. **Roll and Coat Cookies:** Roll the dough into 1-inch balls. Roll each ball in the sugar-pumpkin pie spice mixture, coating evenly.
8. **Bake:** Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden brown.
9. **Cool:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
**Tips and Variations:**
* For a chewier cookie, chill the dough for 30 minutes before baking.
* Add a teaspoon of molasses to the dough for a richer flavor.
* Use different spices, such as cinnamon, nutmeg, or cloves, in place of pumpkin pie spice.
* Drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
**5. Apple Cider Donuts with Cinnamon Sugar**
These homemade donuts are bursting with the flavors of apple cider and cinnamon. They’re a perfect treat for a crisp autumn day, especially when enjoyed with a warm cup of coffee or apple cider.
**Ingredients:**
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 cup packed light brown sugar
* 1 large egg
* 1/2 cup apple cider
* 1/4 cup unsalted butter, melted
* 1 teaspoon vanilla extract
* Vegetable oil, for frying
* 1/2 cup granulated sugar
* 1 tablespoon ground cinnamon
**Instructions:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. **Combine Wet Ingredients:** In a separate bowl, whisk together the brown sugar, egg, apple cider, melted butter, and vanilla extract.
3. **Add Wet Ingredients to Dry Ingredients:** Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
4. **Heat Oil:** Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350°F (175°C).
5. **Prepare Cinnamon Sugar:** In a shallow dish, combine the granulated sugar and cinnamon.
6. **Fry Donuts:** Carefully drop spoonfuls of the donut batter into the hot oil. Fry for 2-3 minutes per side, or until golden brown. Do not overcrowd the pot.
7. **Coat in Cinnamon Sugar:** Remove the donuts from the oil with a slotted spoon and immediately toss them in the cinnamon sugar, coating evenly.
8. **Cool:** Place the donuts on a wire rack to cool slightly before serving.
**Tips and Variations:**
* Use a donut cutter to create perfectly shaped donuts.
* Add a tablespoon of apple cider vinegar to the batter for a tangier flavor.
* Drizzle the cooled donuts with a simple glaze made from powdered sugar and apple cider.
* Serve the donuts with a scoop of vanilla ice cream or whipped cream.
**6. Creamy Tomato Soup with Grilled Cheese Croutons**
Nothing says comfort like a warm bowl of tomato soup, and this recipe takes it to the next level with grilled cheese croutons. The combination of creamy soup and cheesy, crunchy croutons is simply irresistible.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 (28-ounce) cans crushed tomatoes
* 4 cups vegetable broth
* 1 teaspoon dried oregano
* 1/2 teaspoon salt, plus more to taste
* 1/4 teaspoon black pepper, plus more to taste
* 1/2 cup heavy cream
* 4 slices bread
* 2 slices cheddar cheese, halved
* 2 tablespoons butter, softened
**Instructions:**
1. **Sauté Onion and Garlic:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Add Tomatoes, Broth, and Seasonings:** Add the crushed tomatoes, vegetable broth, oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, allowing the flavors to meld.
3. **Blend Soup:** Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches. Be careful when blending hot liquids.
4. **Stir in Cream:** Stir in the heavy cream and heat through.
5. **Prepare Grilled Cheese Croutons:** Spread butter on one side of each slice of bread. Place two slices of bread, butter-side down, in a skillet over medium heat. Top each slice with a half-slice of cheddar cheese. Place the remaining slices of bread on top, butter-side up. Cook until the bread is golden brown and the cheese is melted and gooey, about 3-4 minutes per side.
6. **Cut into Croutons:** Cut the grilled cheese sandwiches into small squares to create croutons.
7. **Serve:** Ladle the tomato soup into bowls and top with grilled cheese croutons. Serve immediately.
**Tips and Variations:**
* Add a pinch of red pepper flakes for a spicy kick.
* Use different types of cheese for the grilled cheese croutons, such as Gruyere or Monterey Jack.
* Garnish the soup with fresh basil or parsley.
* Serve the soup with a dollop of sour cream or Greek yogurt.
**7. Sweet Potato and Black Bean Chili**
This hearty and flavorful chili is packed with nutrients and plant-based protein. The sweetness of the sweet potatoes complements the earthy black beans and smoky spices, creating a satisfying and comforting meal.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 jalapeño pepper, seeded and minced (optional)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon oregano
* 1/4 teaspoon cayenne pepper (optional)
* 1 (28-ounce) can crushed tomatoes
* 4 cups vegetable broth
* 2 sweet potatoes, peeled and cubed
* 2 (15-ounce) cans black beans, rinsed and drained
* 1/2 teaspoon salt, plus more to taste
* 1/4 teaspoon black pepper, plus more to taste
* Optional toppings: sour cream, shredded cheese, avocado, cilantro, lime wedges
**Instructions:**
1. **Sauté Vegetables:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, red bell pepper, and jalapeño pepper (if using) and cook for another 3-5 minutes, until slightly softened.
2. **Add Spices:** Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant.
3. **Add Tomatoes, Broth, and Sweet Potatoes:** Add the crushed tomatoes, vegetable broth, and cubed sweet potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
4. **Add Black Beans:** Stir in the black beans and season with salt and pepper to taste. Simmer for another 5-10 minutes, allowing the flavors to meld.
5. **Serve:** Ladle the chili into bowls and top with your favorite toppings, such as sour cream, shredded cheese, avocado, cilantro, and lime wedges.
**Tips and Variations:**
* Add other vegetables, such as corn, zucchini, or carrots.
* Use different types of beans, such as kidney beans or pinto beans.
* Add a tablespoon of cocoa powder for a richer flavor.
* Serve the chili with cornbread or tortilla chips.
These are just a few of the many delicious recipes we can’t wait to make this November. So get in the kitchen, embrace the flavors of fall, and create some culinary magic! Happy cooking!