RECIPES

PUMPKIN PASTA CARBONARA WITH CRISPY SAGE

Makes 6 servings

Carbonara gets a fall twist with this Pumpkin Pasta Carbonara with Crispy Sage. Full of savory flavors, this recipe from blogger Christina Musgrave of Tasting with Tina is a guaranteed winner. Don’t skip the crispy sage—it’s the perfect garnish for this dish.

Ingredients 1 pound pasta 4 ounces pancetta 2 eggs 3 egg yolks 1 cup grated parmesan, divided 1 can pumpkin Pinch of salt and pepper 12–15 fresh sage leaves Directions Bring a large pot of salted water to a boil. Cook pasta to package directions. Before draining, reserve 1 cup of pasta water and set aside.

While the pasta is cooking, add pancetta to a large pan on medium heat. Let the pancetta cook until it’s browned and crispy. Remove pancetta from pan, keeping the rendered fat in the pan.

Quickly-fry the sage in the pan and place on a paper-towel-lined plate.

In a large bowl, combine the eggs, yolks, ½ cup of parmesan, pumpkin and salt and pepper. Whisk well.

Slowly add some of the pasta water to the egg mixture, about 1 tablespoon at a time, whisking well. This will temper the egg, slowly bring it up to the temperature of the pasta so the egg will not scramble.

Make the carbonara sauce by adding about 5 tablespoons of water, 1 at a time, to the egg mixture, making sure all is mixed well.

Add pasta back into the pot. Add the carbonara sauce to the pasta, mixing quickly until well combined. If the sauce seems too thick, add 1 tablespoon pasta water at a time.

Serve pasta topped with pancetta, crispy sage and remaining ½ cup of parmesan.

You can find more of Christina’s recipes at her website (tastingwithtina.com) or on Instagram (@tasting.with. tina) or Facebook (facebook.com/tastingwithtinablog/).

RED WINE, CRANBERRY AND BOURBON COCKTAIL

Makes 1 cocktail

Laura Lee Pendy of the blog Cuisine & Cocktails celebrates fall with this seasonal Red Wine, Cranberry and Bourbon cocktail. This straightforward beverage is perfect for crisp autumn evenings.

Ingredients 2 ounces bourbon 1 ounce red wine reduction (½ cup dry red wine such as Cabernet, ¼ cup brown sugar) ¼ cup fresh cranberries Ice

Directions Add wine and brown sugar to a small saucepan and bring to boil. Reduce heat to simmer for about 5 minutes or until thickened/reduced (but not too thick).

Set aside until cool.

In a glass or shaker, add bourbon and cranberries. Muddle cranberries into bourbon.

Add red wine reduction and ice and stir well.

Strain into a fresh glass with ice and serve.

You can find more of Laura’s recipes at the Cuisine & Cocktails website (cuisineandcocktails. com), and on Instagram (@cuisineandcocktails) and Pinterest (pinterest.com/cuisineandcockt).

OHIO NACHOS

Makes 8–10 servings

Level up your game-day appetizer with Ohio Nachos! Inspired by the appetizer served at Cap City Fine Diner, this delicious appetizer by Erin Vasicek of The Spiffy Cookie is sure to be a hit. With crunchy chips, alfredo sauce and blue cheese, this dish is perfect for the return of Buckeye football.

Ingredients 1 cup 2% milk 1½ ounces reduced-fat cream cheese 1 tablespoon all-purpose flour ½ teaspoon salt ½ tablespoon unsalted butter or olive oil 2 garlic cloves, minced ¼ cup freshly grated parmesan, plus more for garnish 1 bag (9.5 ounces) kettle-style potato chips 4 ounces crumbled blue cheese 1 tablespoon chopped chives Directions In a food processor or blender, combine milk, cream cheese, flour and salt. Process until smooth and set aside.

In a medium-large saucepan, melt butter over medium-high heat. Add garlic and sauté for about 30 seconds.

Add the milk mixture to the pan. Stir constantly for about 3–4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.

Remove from heat. Stir in parmesan until melted and cover the pan immediately.

Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.

On a large plate or serving platter, pile on chips, drizzle with sauce and sprinkle with blue cheese and chives.

You can find more of Erin’s recipes at The Spiffy Cookie blog (thespiffycookie.com) or on Instagram (@thespiffycookie) or Facebook (facebook.com/TheSpiffyCookie).

EASY PUMPKIN DONUT HOLES

Makes 4 servings

What’s better in fall than a sweet pumpkin treat? Hannah Lewis of The Beard and the Baker brings us a delicious and easy recipe for Pumpkin Donut Holes. These adorable fritters are perfect with coffee on a chilly fall morning. Directions Fill a stockpot or Dutch oven with corn oil (or another high-heat cooking oil with neutral flavor). Then, affix a candy thermometer to the side. Leave on the stove while you prepare your fritters.

Line a baking sheet with paper towels and then place a cooling rack on top for when your fritters are done frying.

Add flour, brown sugar, baking powder, salt and pumpkin pie spice to a bowl and whisk to combine.

In a separate bowl, whisk the egg, canned pumpkin and heavy cream until combined. Then, add the melted butter and vanilla. Whisk to combine.

Pour pumpkin mixture into flour mixture and use a wooden spoon to mix until well combined.

Then, go back to your oil and turn stove to medium heat until temperature reaches 365°F.

Using a cookie scoop or a spoon, drop the batter into the hot oil and fry for about 3–4 minutes, turning every so often. Careful not to overcrowd the pot, frying about 5–6 fritters at a time.

Using a heat-safe slotted spoon, remove fritters from oil and place on cooling rack. Repeat until all fritters are fried.

In between batches, roll the pumpkin fritters in sugar/pumpkin pie spice.

Ingredients 1 (16-ounce) bottle corn oil 2 cups flour 2½ teaspoons baking powder 1/3 cup brown sugar ¼ teaspoon salt 1 teaspoon pumpkin pie spice 1 egg 1 (15-ounce) can of pumpkin (roughly 2 cups) 3 tablespoons heavy whipping cream 2 tablespoons butter melted 1 teaspoon vanilla extract 1 cup sugar and pumpkin pie spice, for rolling

Find more of Hannah’s recipes at her blog (thebeardandthebaker.com) and on Instagram (@thebeardandthebaker) and Facebook (facebook.com/TheBeardAndTheBaker).