Fall is Here Donna Zakaria

 

      🍁 Fall is Here: Cooking Up a Storm in the Kitchen

        

By Donna Zakaria – Retired in Rome, Italy 

As the crisp scent of autumn drifts in, it’s more than a temperature change—it’s a seasonal invitation to gather, create, and nourish with purpose. Fall is my favourite time to cook. The produce is bold, the colours are rich, and my kitchen fills with the warmth of hearty dishes and indulgent desserts.

This season, I’ve been reaching for CuGina’s artisan jams and cake blends—specifically their comforting Apple Pie Jam, sun-kissed Mango Jam, and indulgent Carrot Cake. These small-batch delights transform everyday recipes into showstoppers. Below are six original, cozy recipes—three savoury and three sweet—complete with metric and imperial measurements for international ease.

What’s In Season?

Vegetables: carrots, squash, Brussels sprouts, cauliflower, beets, spinach, kale, cabbage
Fruits: apples, pears, pumpkins, cranberries

These ingredients bring the soul of fall right into your kitchen.

Savoury Dishes

1. Caramelized Brussels Sprouts with Mango Jam Glaze

Ingredients:

• 450 g / 1 lb Brussels sprouts, halved

• 30 mL / 2 tbsp olive oil

• 15 mL / 1 tbsp balsamic vinegar

• 30 mL / 2 tbsp CuGina’s Mango Jam

• 30 g / ¼ cup toasted cashews

• Salt & pepper to taste

Instructions:

1. Heat oil in skillet over medium-high heat.

2. Add sprouts cut-side down and sear until golden (7–10 mins).

3. Stir in balsamic and Mango Jam; cook until glazed (2–3 mins).

4. Toss with cashews and serve warm.

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2. Butternut Squash & Carrot Cake Ravioli with Sage Butter

Pasta Dough:

• 240 g / 2 cups flour

• 3 large eggs

• Pinch of salt

Filling:

• 240 g / 1 cup roasted butternut squash purée

• 75 g / ½ cup CuGina’s Carrot Cake, crumbled

• Nutmeg, salt, pepper to taste

Sage Butter Sauce:

• 60 g / 4 tbsp butter

• 6 sage leaves

• 30 g / ¼ cup walnuts, chopped

Instructions:

1. Mix dough ingredients, knead, rest 30 mins.

2. Combine filling ingredients.

3. Roll dough thin; spoon filling, seal ravioli.

4. Boil 3–4 mins.

5. Sauté butter, sage & walnuts. Drizzle over ravioli.

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3. Roasted Pork Tenderloin with Apple Pie Jam Reduction

Ingredients:

• 680 g / 1.5 lb pork tenderloin

• 15 mL / 1 tbsp chopped rosemary

• 1 garlic clove, minced

• 30 mL / 2 tbsp olive oil

• Salt & pepper

• 120 mL / ½ cup CuGina’s Apple Pie Jam

• 60 mL / ¼ cup white wine

• 10 mL / 2 tsp Dijon mustard

Instructions:

1. Rub pork with rosemary, garlic, salt, pepper.

2. Sear in oil, then roast at 200°C / 400°F for 20–25 mins.

3. In saucepan, simmer jam, wine, and mustard until reduced.

4. Slice pork and drizzle sauce.

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Sweet Treats

4. Spiced Apple Pie with CuGina’s  Flavors Apple Pie Jam

Crust:

• 300 g / 2½ cups flour

• 5 g / 1 tsp salt

• 12 g / 1 tbsp sugar

• 225 g / 1 cup cold butter

• 90 mL / 6 tbsp ice water

Filling:

• 600 g / 4 cups thinly sliced apples

• 120 mL / ½ cup CuGina’s Apple Pie Jam

• 30 mL / 2 tbsp lemon juice

• 2 g / 1 tsp cinnamon

• 0.5 g / ¼ tsp nutmeg

• 15 g / 2 tbsp flour

Instructions:

1. Make crust, chill 1 hr.

2. Toss apples with jam, juice, spices, and flour.

3. Assemble and bake at 190°C / 375°F for 50–55 mins.

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5. Mini Mango Jam Cheesecake Tartlets

Ingredients:

• 150 g / 1½ cups graham cracker crumbs

• 50 g / ¼ cup sugar

• 90 g / 6 tbsp melted butter

• 225 g / 8 oz cream cheese

• 60 mL / ¼ cup honey

• 5 mL / 1 tsp vanilla

• CuGina’s Mango Jam (to top)

• Lime zest (garnish)

Instructions:

1. Press crust mix into muffin tin, bake at 175°C / 350°F for 8 mins.

2. Mix cheese, honey, and vanilla.

3. Fill crusts, top with jam, chill 2 hrs. Garnish with zest.

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6. Carrot Cake Bread Pudding

Ingredients:

• 500 g / 4 cups cubed CuGina’s Carrot Cake

• 480 mL / 2 cups whole milk

• 240 mL / 1 cup heavy cream

• 4 large eggs

• 100 g / ½ cup brown sugar

• 2 g / 1 tsp cinnamon

• 0.5 g / ¼ tsp nutmeg

• Pinch of salt

Optional: Maple syrup or whipped cream

Instructions:

1. Whisk eggs, milk, cream, sugar, and spices.

2. Pour over cake cubes in greased dish. Soak 20 mins.

3. Bake at 175°C / 350°F for 40–45 mins.

4. Serve warm, with maple or cream.

Whether you're entertaining guests or just treating yourself, CuGina’s Flavors gourmet creations give each dish a little something extra. These recipes are made to bring you joy, comfort, and the taste of a Canadian fall—no matter where you are in the world.

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Follow for More Recipes, Live Demos and Cooking events with Chef Gina Cianfarani and Sous Chef Nancy Castro

• Instagram: @CuGinasFlavors

•                   @Chef_GinaCianfarani

•                    @Sous-Chef_NancyCastro

• #FallFlavorsWithCuGinasflavors #CanadianInRome #DonnaZakariaRecipes #CuGinasJams #ComfortFoodSeason #SmallBatchMagic #MadeWithCuGina #Canada #recipes @everyone