Seasonal Recipes

November is a cozy time to enjoy rich, warming flavors, and these seasonal recipes highlight the best of fall produce. Start with an Apple Cider Braised Brisket, slow-cooked to tender perfection, where apple cider adds a gentle sweetness that complements the savory meat. For dessert, try an Apple Cranberry Tarte Tatin, a delightful twist on a classic French dessert, featuring caramelized apples and tart cranberries in a flaky crust. A comforting Vegan Shepherd’s Pie offers a hearty plant-based dish, filled with root vegetables, lentils, and topped with creamy mashed potatoes. And to drink, mix up an Autumn Sunshine Cocktail with bourbon, orange liquor, and a hint of citrus for a bright, warming sip. These recipes make for a perfect November menu, celebrating the flavors of the season!

Apple Cider Braised Brisket

Total Time	Servings
3 Hours 30 Minutes	8-10

INGREDIENTS:

• 1 (3- to 4-lb.) beef brisket
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp. neutral oil
• 1 1/2 lb. baby potatoes, halved
• 4 large carrots, peeled and cut into 2″ pieces
• 2 shallots, sliced into 1/4″-thick rounds
• 4 c. apple cider
• 1 1/2 c. low-sodium beef or chicken broth 
• 6 sprigs thyme
• 2 bay leaves
• 3/4 tsp. cayenne pepper

Directions

1. Preheat oven to 325°. Pat brisket dry with paper towels; season all over with salt and black pepper. 
2. In a large Dutch oven over medium-high heat, heat oil. Add brisket and cook, turning occasionally, until browned, about 5 minutes per side. Transfer to a large baking dish. 
3. Reduce heat to medium. In same pot, cook potatoes cut side down, undisturbed, until slightly softened, about 5 minutes. Add carrots and shallots; season with salt and black pepper. Stir to release potatoes. Return brisket and any accumulated juices to pot. Pour cider and broth over and add thyme and bay leaves. Add cayenne; season with salt and black pepper and stir to combine. Cover and bring to a boil. 
4. Once boiling, transfer to oven, still covered, and roast until brisket is easily shred, 2 1/2 to 3 hours. 
5. Discard thyme and bay leaves. Shred brisket with 2 forks. 
6. Transfer brisket to a platter. Arrange vegetables alongside and spoon juices over.

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Apple-Cranberry Tarte Tatin

Time	Servings
4 Hours 30 Minutes	10

INGREDIENTS

Rough Puff Pastry

• 1 cup (2 sticks) unsalted butter, frozen 15 minutes
• 2 Tbsp. plus 1¾ cups (235 g) all-purpose flour; plus more for surface
• ¼ cup (50 g) granulated sugar
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• ¼ tsp. baking powder
• ½ cup (or more) whole milk

Filling and Assembly

• 1 cup (200 g) granulated sugar
• 4 Tbsp. unsalted butter (½ stick), cut into small pieces
• 1 Tbsp. vanilla extract
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 5 Tbsp. fresh lemon juice, divided
• 2½ lb. Honeycrisp apples (about 5 large), peeled, cored, quartered
• 3 Tbsp. cornstarch
• 1½ cups fresh or frozen cranberries, divided
• All-purpose flour (for dusting)
• Vanilla ice cream (for serving)

Directions

Rough Puff Pastry

1. Grate 1 cup (2 sticks) unsalted butter, frozen 15 minutes, on the large holes of a box grater into a medium bowl. Sprinkle 2 Tbsp. (16 g) all-purpose flour over and toss gently to coat. Freeze at least another 15 minutes.
2. Whisk ¼ cup (50 g) granulated sugar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ¼ tsp. baking powder, and 1¾ cups (219 g) all-purpose flour in a large bowl. Add half of butter (eyeballing is okay); toss to coat. Add ½ cup whole milk; mix with a fork until a shaggy dough forms. It should hold together when squeezed in your palm. Add more milk 1 tsp. at a time if needed. Transfer dough to a lightly floured surface and knead until no dry pockets remain but dough still looks slightly shaggy; press into a ½”-thick disk. Wrap in plastic; chill at least 30 minutes and up to 12 hours. Cover grated butter and keep frozen until ready to roll out dough.
3. Unwrap dough and roll out on a lightly floured surface to create an 18×6″ rectangle with a short end facing you. Sprinkle about a quarter of remaining butter in a single layer over center of dough to create a 6″ square. Fold upper half of dough down over butter, lining up outside edges (you should have a 12×6″ rectangle); press lightly to seal. Sprinkle a third of remaining butter over top half of dough, leaving bottom 6″ uncovered. Fold lower third of dough up and over butter to form a 6×6″ packet; press lightly to seal. Rotate dough 90° clockwise so top flap opens on your right. Roll out to an 18×6″ rectangle, dusting with more flour as needed. Repeat entire folding process, dividing remaining butter evenly. Wrap reformed 6×6″ dough packet in plastic; chill at least 30 minutes.

Filling and Assembly

1. Place a rack in middle of oven; preheat to 425°. Cook 1 cup (200 g) granulated sugar and ¼ cup water in a 10″–11″ stainless-steel skillet over medium-high heat, stirring occasionally and using a wet pastry brush to brush sides of pan if crystals start to form, until mixture turns deep amber and wisps of smoke begin to appear, 6–8 minutes. Add 4 Tbsp. (½ stick) unsalted butter, cut into small pieces, 1 Tbsp. vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 Tbsp. fresh lemon juice (be careful; caramel will sizzle) and stir just until butter is melted and caramel is smooth (some sugar may seize along the way, but it should all be melted by this point). Let cool until hardened, about 10 minutes.
2. Toss 2½ lb. Honeycrisp apples (about 5 large), peeled, cored, quartered, 3 Tbsp. cornstarch, and remaining 3 Tbsp. fresh lemon juice in a large bowl to coat. Scatter ¾ cup fresh or frozen cranberries over caramel. Arrange apples, cut sides up, on top, starting at edges of skillet and working toward the center to create a spiral pattern (fit in tightly; some overlap is okay). Scatter remaining ¾ cup fresh or frozen cranberries over, letting them fall between apples. (Depending on the size of your pan, you might not use all of the fruit.) Drizzle liquid left in bowl over.
3. Unwrap pastry and roll out on a lightly floured surface to a 12″ round. Carefully drape over fruit; tuck edges inside pan. Cut four 1″-long slits in center of pastry. Bake until juices are bubbling around the edges and pastry is deep golden brown, 40–45 minutes. Let cool 30–60 minutes.
4. Set a cake stand or large plate upside down over skillet; holding together, quickly flip over to turn out tarte Tatin. Top with scoops of vanilla ice cream to serve.

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Vegan Shepherd’s Pie

Total Time	Servings
2 hours 20 Minutes	8

INGREDIENTS

For Filling

• 4 Tbsp. vegetable oil, divided 
• 1 lb. shiitake mushrooms, torn into large pieces 
• 1 large onion, diced
• 2 celery stalks, finely diced
• 2 parsnips, diced into 3/4-inch pieces
• 1 small butternut squash, peeled and chopped into 1-inch pieces 
• 6 cloves garlic, minced
• 1 Tbsp. double concentrated tomato paste
• 1 Tbsp. white miso paste 
• 1/2 red wine 
• 1 c. dry green lentils, rinsed
• 2 Tbsp. flour
• 4 c. vegetable stock
• Kosher salt 
• Freshly ground black pepper 

For Mashed Potatoes

• 2 1/2 lb. gold creamer potatoes, peeled and halved
• Kosher salt
• 1/4 c. extra-virgin olive oil
• 3 garlic cloves, minced
• 2 sprigs fresh thyme, plus more for garnish
• 6 Tbsp. vegan butter 
• 1/4 c. roughly chopped parsley
• Freshly ground black pepper

Directions

1. In a large heavy bottomed pot over medium-high heat, heat 2 tablespoon oil. Add mushrooms and sear until deeply brown, remove from skillet. Lower heat to medium and add remaining oil. Add onion, celery, parsnips, and butternut squash, cook until starting to become well browned, about 12 minutes. 
2. Stir in tomato paste and garlic and cook, stirring often, about 2 minutes. Stir in miso paste, immediately deglaze with wine, and cook 1 minute more. Add the mushrooms back in and stir in the lentils. Sprinkle everything with flour and stir until well incorporated.
3. Cook 1 more minute and then add vegetable stock. Season with salt and pepper. Bring to a simmer and cook until the lentils are al dente, about 15 minutes.

For the Mashed Potatoes and Assembly

1. Preheat oven to 425°. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 15 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. 
2. Meanwhile, in a small saucepan over medium heat, heat oil and thyme. Add garlic and cook until fragrant, 1 minute. Discard thyme and pour oil over potatoes. Add butter and stir until completely combined and creamy. Season with salt and pepper. 
3. Spread evenly over the vegetable filling and bake until there is very little liquid visible and mashed potatoes are golden, about 35 minutes. Broil if desired and garnish with parsley and thyme before serving.  

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Autumn Sunshine Cocktail

INGREDIENTS:

• 6 ice cubes
• 2 fluid ounces bourbon
• 1 fluid ounce maple syrup
• 1 fluid ounce brandy-based orange liqueur (such as Grand Marnier®)
• 1 clementine, juiced and peel cut into 1×1/4-inch strips
• ½ lemon, juiced

Directions

1. Place ice cubes in a shaker. Pour bourbon, maple syrup, orange liqueur, clementine juice, and lemon juice over ice. Cover the shaker and shake until chilled, about 15 seconds. Strain into a chilled martini glass.
2. Light a match or lighter over the cocktail and squeeze 1 piece of clementine peel near the flame to flame the oil. Rub peel on the rim of the glass and drop peel into the cocktail.

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