Harvest Bruschetta with Brie and Cranberry Pear Chutney

Submitted by Scott’s Seafood Grill & Bar, 4800 Riverside Boulevard, Sacramento, 916-379-5959, scottsseafoodontheriver.com

Harvest Bruschetta

Cranberry Pear Chutney

1 tbsp. olive oil

1 lb. Bosc pears, peeled and diced

1 clove garlic, chopped

1/2 small onion, finely diced

1 cinnamon stick and 1 star anise in a cheesecloth bouquet

2 tbsp. yellow mustard seeds

2/3 cup red wine vinegar

1/3 cup sugar

Pinch of red chili flakes

3 oz. cranberries

5 oz. golden raisins

1/4 cup chopped parsley

Heat oil in a sauté pan; add pears and caramelize over medium heat. Add onions and garlic and soften. Add all other ingredients (through chili flakes) and reduce until there is almost no liquid left. Add cranberries and golden raisins; remove from heat, cool, and stir in parsley.

Toasted Pecans

1 cup pecans

1 tbsp. olive oil or clarified butter

Salt (optional)

Preheat oven to 350 degrees. Toss pecans in oil and salt. Arrange in single layer on a prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7-10 minutes. Remove from oven and chop or use as desired; or, store in an airtight container for up to 1 week.

Pomegranate Molasses

4 cups pomegranate juice

1/2 cup + 2 tbsp. sugar

1/2 cup lemon juice (about one medium lemon)

Boil the pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Then reduce heat to medium-low until liquid boils very gently. Let simmer for about an hour, uncovered. Stir occasionally. After 45 minutes of simmering and reducing, lower heat very slightly and let it simmer for another 15 minutes or so. Take a spoon and dip it into the molasses. If it coats the spoon, the molasses is done. Turn off heat and let cool for 30 minutes before pouring it into a jar. The mixture will still be runny, but thickens as it cools. Store in the refrigerator for up to 6 months.

Cut slices of brioche into eight 2x1-inch crostinis. Drizzle crostini with olive oil and season with salt and pepper. Toast crostini in 350-degree oven for 5-7 minutes. Place 1/2 oz. Brie cheese on toasted crostini. Top with spoonful of chutney. Chop toasted pecans and sprinkle over the chutney. Drizzle with pomegranate molasses and garnish with baby arugula or microgreens.

Blueberry Apple Crisp  

Submitted by La Provence Restaurant & Terrace, 110 Diamond Creek Place, Roseville, 916-789-2002, laprovenceroseville.com

Blueberry Apple Crisp

Coconut and Oat Topping

2 cups rolled oats

2 cups pecans, chopped

1 cup flour

1 cup shredded coconut

1/2 cup + 4 tbsp. oil

1/2 cup honey

Blueberry and Apple Filling

4 cups blueberries

4 cups fuji apples, peeled and diced

1/2 cup water

1 tbsp. cornstarch

1 cup white sugar

1 tbsp. vanilla extract

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

Make topping by combining oats, pecans, flour, coconut, salt, and cinnamon in a bowl. Add oil and honey and mix until combined and set aside. 

In a large pot, combine blueberries, apples, water, cornstarch, sugar, vanilla, and cinnamon mix. Place pot over medium-high heat and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Oil a large baking dish and pour in mixture. Evenly spread oat mixture over the top. Bake at 350 degrees for 10 minutes or until topping is golden brown. Enjoy as is or with a scoop of vanilla bean ice cream.

Acorn Squash with Apple Stuffing 

Submitted by Allie and Dan, Sacramento-based bloggers at Love & Risotto, loveandrisotto.com, @loveandrisotto 

Acorn Squash

2 acorn squash, cut in half

2 tbsp. olive oil

Salt and pepper

1 apple, chopped

1 box stuffing

1 1/2 cups water

1/4 cup parmesan cheese, grated

1/4 cup dried cranberries

Preheat oven to 425 degrees. Halve the acorn squash from each pointy end. Remove the seeds and rub with olive oil. Season with salt and pepper. Turn squash halves over and place in a baking dish. Quarter the apple and put in the same baking dish. Place in oven and bake for 25-30 minutes.

Mix stuffing and water and cook on stovetop according to package directions.

Once the acorn squash is roasted, evenly spoon in the stuffing. Top with the baked apple, dried cranberries, and parmesan cheese.

By Tara Mendanha