Chef Elle shares recipes to say goodbye to summer and hello to fall

Indy Style
Chef Elle shares recipes to say goodbye to summer and hello to fall

Impress your guests with fall-themed breakfast recipes on a chilly weekend morning! Chef Elle Green shares recipes for Grits Sausage Gravy and Gluten-Free Peach Cobbler: Grits (yields 6-8 servings)
Ingredients:
2 cups chicken stock
1 ½ cups milk
1 ½ cups heavy cream
1 cup grits
sea salt 

Special Tool: food processor

Directions:
Set a medium heavy pot over medium-high heat and add stock, milk and cream. Once boiling, reduce heat to medium-low. Stirring constantly, add grits and cook approximately 20 minutes. Line a standard loaf baking pan with parchment paper. Fill pan with grits. Cover with plastic film and freeze for 2 hours or refrigerate overnight. When ready to serve, place the oven rack near the top element. Preheat oven to 425 degrees Fahrenheit. Remove grits from pan and cut into even slices. Lightly brush with oil and transfer to a parchment lined baking sheet, baking 12 to 15 minutes. 

Easy Solutions: To dress these grits up, add your favorite cheese or even diced jalapenos.   

Sausage
Ingredients:
8 ounces ground turkey thigh meat
¾ teaspoon sea salt
½ teaspoon baking soda
1 ¾ teaspoon dried parsley
1 ¼ teaspoon dried sage
½ teaspoon dried thyme
1 teaspoon onion powder
½ teaspoon garlic powder
2 teaspoons red pepper flakes
2 tablespoons grapeseed oil

Mushroom Gravy
Ingredients:
4 ounces cremini mushrooms, quartered
1 tablespoon gluten-free flour
6 ounces chicken stock
½ teaspoon red pepper
2 teaspoons dried parsley
sea salt
black pepper

Directions:
Mix turkey and spices together and set aside. Set a medium skillet over medium heat and add oil and ground turkey. Using a spoon, break meat into bite-size pieces. Once the meat is slightly pink, stir in mushrooms and cook an additional 3 to 5 minutes. Stir in flour. After a minute or so, stir in stock, red pepper, and parsley, and cook until the gravy thickens. Taste and sprinkle in sea salt and black pepper. 

Chef Elle shares recipes to say goodbye to summer and hello to fall

Gluten-free Fruit Crisp (serves 6)
Ingredients:
4 peaches, pitted and diced
16 ounces peach preserves
½ teaspoon lemon zest
3 tablespoons gluten-free oat flour
½ cup pecans, ground
3 tablespoons pecans, chopped
3 tablespoons butter, softened
1 ½ tablespoon granulated sugar

Special Tool: rasp or grater

Directions:
Preheat oven to 375 degrees Fahrenheit. Take the first 6 ingredients and add to a medium bowl, stirring well. In a separate bowl, combine ground pecans, chopped pecans, sugar, and softened butter, and set aside. Spoon equal amounts of the peach mixture into 5 ounce ramekins. Cut butter into small pieces and place on top.  Transfer ramekins to a parchment lined baking sheet and bake 20 to 25 minutes or until topping is bubbling and browned.

Easy Solutions: If serving this dessert to an adult only crowd, add Riesling. This recipe is also versatile.

Looking for even more? Visit chefellegreen.com for additional recipes and a complete list of credits.

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