Fall Recipes: Brisket, Sprouts and Squash, Apple Crisp

WEB EXCLUSIVE: Apple-Gingersnap Crisp

5 medium Granny Smith apples (about 1 1/2 pounds)

1/2 cup sugar

1 teaspoon ground cinnamon

2 teaspoons lemon juice

Vegetable cooking spray

1/2 cup crushed gingersnap cookies

1/3 cup sugar

1/4 cup chopped pecans

3 Tablespoons butter, melted

1/8 teaspoon salt

1. Preheat oven to 350°F. Peel, core and cut the apples into 1/4-inch slices.
2. Combine apple slices, sugar, cinnamon and lemon juice in a large bowl; toss gently. Spoon into an 11- x 7-inch baking dish coated with cooking spray; set aside.
3. Combine the crushed cookies, sugar, pecans, butter and salt in a medium bowl; stir well. Sprinkle evenly over apple mixture.
4. Bake at 350° for 1 hour or until browned.

Prep: 20 min. Cook: 1 hr. Yield: 6 servings

Red-Wine Braised Brisket

1 (5-pound) beef brisket, trimmed

1 teaspoon salt

1 teaspoon pepper

2 onions, thinly sliced

3 stalks celery, cut into 1-inch pieces

8 cloves garlic, peeled and halved

12 sprigs fresh thyme

2 bay leaves

1 (28-ounce) can crushed tomatoes

2 Tablespoons tomato paste

1 (750-milliliter) bottle red wine (or use 3 cups chicken broth)

1. Preheat oven to 350°F. Place brisket, fat side up, in a roasting pan. Sprinkle evenly with salt and pepper. Top with onion, celery, garlic, thyme and bay leaves.
2. Stir together crushed tomatoes, tomato paste and wine; pour over beef.
3. Bake, covered, for 3 1/2 to 4 hours or until tender.
4. Remove brisket from pan, reserving sauce mixture in pan; let stand 20 minutes. Using a sharp knife, cut brisket across the grain into thin slices.
5. Pour sauce mixture from roasting pan through a wire-mesh strainer into a bowl. Serve strained sauce with sliced brisket.

Prep: 15 min. Bake: 3 hrs., 30 min. Let Stand: 20 min. Yield: 8 servings

To make Red-Wine Braised Brisket ahead of time: Prepare as directed. Remove brisket from pan, reserving sauce mixture in pan; let stand 1 hour. Cut brisket across the grain into thin slices using a sharp knife. Place brisket slices in a 13- x 9-inch baking dish. Strain sauce, then pour over brisket slices; cover and chill up to 24 hours. Reheat, covered, at 350˚F for 1 hour or until heated through.

Roasted Brussels Sprouts and Butternut Squash

1 pound Brussels sprouts

1 medium butternut squash, cut into 1-inch cubes

3 Tablespoons olive oil

2 teaspoons chopped fresh thyme

1 teaspoon garlic salt

1/2 teaspoon pepper

1. Preheat oven to 425°F. Cut Brussels sprouts in half lengthwise. Toss with squash, oil, thyme, garlic salt and pepper on a rimmed baking sheet.
2. Bake 20 minutes or until browned and tender, turning once.

Prep: 20 min. Bake: 20 min. Yield: 6 servings