Autumn f lavors fall in October
Made in Oklahoma offers seasonal recipes
Fall is upon us and with its promise of cooler weather comes the promise of cozy comfort food made as we prepare for the first vestiges of a holiday season in pandemic.
Soup's always on in the fall, and fresh baked bread is the ideal side saddle. Pumpkin spice is more and more becoming the reason for the season.
The Made in Oklahoma Coalition's Pumpkin Pecan Pancakes are the epitome of fall. Gina's Gourmet pumpkin spread combines with Shawnee Mills pancake mix to make a breakfast that will have your taste buds tingling. A sprinkle of local Miller Pecan Co. pecans adds a texture and depth, and a Hiland butter and classic Griffin's syrup bring it home. This weekend's breakfast is set, no?
Chef Chris Becker's Della Terra pasta is at the center of the next recipe. Becker's campanelle pasta keeps ingredients in its clutches for a Sweet Corn and Mushroom Pasta Bowl.
Sauteing a variety of J-M mushrooms, including shiitake and cremini, adds umami in spades. This earthy pasta bowl also includes Roark Acres honey and a splash of apple cider vinegar for brightness to balance the buttery richness from Hiland Dairy. The combination, along with fresh onions, corn and garlic, makes a memorable dish.
Sweet Corn and Mushroom Pasta Bowl
Serves: 4
• 1 package Della Terra Campanelle Pasta
• 2 tablespoons olive oil
• 1 small bunch green onions, chopped using only whites
• 4 ears corn, shucked and kernels sliced off
• 2 cloves garlic, chopped finely
• 12 ounces sliced mixed mushrooms, J-M shiitake, cremini and button mushrooms
• 4 tablespoons cold Hiland unsalted butter, cut into pats
• 2 tablespoons apple cider vinegar
• 2 1/2 tablespoons Roark Acres honey
• Kosher salt and freshly ground black pepper
• Scissortail Farms basil leaves, chopped, for serving
Fully cook the Della Terra pasta according to directions on box. Reserve in a large mixing bowl.
In a large heavy skillet, saute the onions, corn and garlic in the oil, allowing for even browning by slowly turning for about 4-5 minutes. Add this mixture to the pasta.
Saute the mushrooms in a little butter until golden brown. Return pasta mixture to the skillet and heat adding the butter in small pats. Add cider vinegar and honey, stirring until combined. Season with salt and pepper to taste and garnish with chopped fresh basil.
Pumpkin Pecan Pancakes
Serves: 8
• 2 packages Shawnee Mills buttermilk pancake and waffle mix
• 1/2 cup Gina's Gourmet Pumpkin Spread
• 1 1/2 cups Hiland milk
• 1 tablespoon vegetable oil
• 3 eggs
• 2 teaspoons pumpkin pie spice
• 1 1/2 cups Miller Pecan Co. chopped pecans
• Griffin's Original Waffle Syrup
• Hiland butter
Heat griddle or skillet over medium heat or to 350 F. Grease griddle with vegetable oil if necessary. In a medium bowl, stir pancake mix, pumpkin spread, milk, vegetable oil, eggs and pumpkin pie spice until well blended. For each pancake, pour slightly less than 1/4 cup batter onto the hot griddle. Sprinkle pecans liberally onto each pancake. Cook until edges are dry, flip and serve with Hiland butter and Griffin's syrup.