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Fall Flavor Recipes

Time to get cozy with fall flavors! Think, a crisp night next to a bonfire with a nice bowl of hearty soup or stew, wrapped in a chunky sweater – can’t you just smell the fall air?

Fall flavors have arrived in the Ashcombe Gourmet Foods Section. From pumpkin spice mixes to fresh squashes for cooking, we’ve got it all. With all these new ingredients we have compiled our favorite fall recipes to get you started on the perfect harvest meal.


Cooking Instructions:

  1. Preheat oven to 325°. In a small saucepan, combine apple cider, jelly and butter. Cook and stir until butter is melted. Remove from heat and set aside.
  2. In a small bowl, combine minced sage and butter. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Brush turkey with apple cider. Sprinkle salt and pepper over turkey and inside cavity.
  3. Place apples, onion and sage leaves inside the cavity. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.
  4. Bake, uncovered, 3-1/2 to 4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with cider mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before slicing.
    Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

HOT TIP: Use extra turkey and uncooked apples to make a delicious sandwich for lunches!

Cooking Instructions:

  1. Warm broth in microwave or on stove. Warm the olive oil in a deep sauté pan. Add the garlic and sage and sauté for a few minutes. Fold in the squash, sprinkle it with salt and, stirring, cook for 1 minute. Pour in the rice and stir until opaque, about 3 minutes. Add white wine (if using) and cook until it evaporates, just a few minutes.
  2. Add 1 cup of the broth and stir until the broth is absorbed.
  3. Lower the heat. Continue to add broth 1 cup at a time, until the rice is cooked and creamy on the outside, 20-25 minutes in all.
  4. Stir in 4 Tbsp. of Parmesan cheese. Adjust salt and pepper to taste. Serve immediately, sprinkle with the remaining grated cheese.

Cooking Instructions:

  1. Preheat oven to 400°F. Cut each squash in half and remove seeds. In a large bowl, combine
    stuffing ingredients. Fill squash halves loosely with mixture.
  2. Pour water into a 13x9x2-inch casserole dish. Place squash halves in dish. Cover with aluminum foil. Bake for 1-11/2 hours, or until squash is tender when pierced with tip of knife.


Cooking Instructions:

  1. Preheat oil in a pan to 350 degrees (should have at least an inch of oil to fry doughnuts in)
  2. Combine Pumpkin Spice Pancake Mix, brown Sugar, egg and water.
  3. Using a tablespoon carefully drop dough into preheated oil, let cook until outside is nicely browned all the way around. (do not let the oil overheat as it will cause the outside to be cooked and leave the inside raw)
  4. Remove to a bowl or plate (lined with paper towels) to cool.
  5. Once cool, drizzle or dunk the donuts with maple glaze.

Optional Maple Glaze:

  • ¾ cup powdered sugar
  • 2 tsp milk
  • 2 tbsp maple syrup
  • pinch of salt

Whisk together all ingredients until no sugar clumps remain.

Cooking Instructions:

  1. Whisk together all ingredients while waffle iron preheats.
  2. Grease waffle iron to manufacturer instructions.
  3. Spoon waffle batter into iron and follow machine instructions. Check your waffles are done by piercing with a fork.

Cooking Instructions:

  1. Beat cream cheese, sugar and cinnamon on medium speed in a mixer until light and fluffy, approximately 2-3 minutes; set aside.
  2. In a large bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice and vanilla.
  3. Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling.
  4. Cover and place in the refrigerator for at least 2 hours or overnight.
  5. Preheat oven to 350 degrees F.
  6. To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
  7. Place into oven and bake for 35-45 minutes, or until golden brown.
  8. Serve immediately, sprinkled with pecans and confectioners’ sugar, if desired.

There you have it! Six delicious, simple, and cozy fall meals flavored with ingredients available right here at Ashcombe! Try them all out and let us know which ones are your favorites!

For more recipes using Ashcombe ingredients, click here.

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