autumn

10 RECIPES

ASKCHEFDENNIS.COM
 PUMPKIN CRUNCH
CAKE WITH CREAM
CHEESE FROSTING
INGREDIENTS
Crunch Topping
3 cups walnuts finely chopped
3 cups vanilla wafers (about 75 cookies)
3 cups brown sugar
8 oz butter
Pumpkin Crunch Cake
1 1/4 cup sugar
6 oz softened butter
16 oz can solid pack pumpkin
2 1/2 cups flour
1/2 cup Greek yogurt
1 Tablespoon pure vanilla
1 Tablespoon pumpkin pie spice
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
Cream Cheese Frosting
24 oz cream cheese
16 oz mascarpone
8 oz softened butter
2 cups confectioners sugar
1 Tablespoon pure vanilla
DIRECTIONS
Crunch Topping
1. Melt butter.
2. In a food processor, pulse cookies to a fine crumb.
3. Then Pulse walnuts to a fine chop.
4. Add in Brown Sugar and mix well.
5. Add in melted butter and blend together.
6. Divide mixture into 4 prepared (greased and floured) cake pans - standard 9-inch rounds
(one very full cup per pan), pressing into bottom and spreading it evenly into the cake pans.
Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
DIRECTIONS CONTINUED
7. Set pans aside and begin cake.
8. Preheat Oven to 350 degrees.

Pumpkin Cake
1. In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping
down the bowl frequently.
2. Add in the pumpkin and all the rest of the ingredients, except the eggs. Mix just until
blended.
3. Add in the eggs, one at a time just until blended.
4. Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even
as possible in the pan.
5. Place the remaining crunch mixture in another cake pan or pie dish and allow it to bake
for the same amount of time as the cakes.
6. Bake in a 350-degree oven for about 25-30 minutes or until a toothpick inserted in the
center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark
rotate the pans.
7. Allow pans to cool about 10 minutes, then turn them out onto a wire rack and allow to
completely cool.
8. Break up the extra crunch mix to very small bits to use to decorate the cake with.
9. While your cakes are baking prepare a Cream Cheese Frosting.

Cream Cheese Frosting

1. Whip the cream cheese, mascarpone, and butter till very smooth and creamy.
2. Slowly add in the confectioner's sugar while the mixer is on low setting.
3. Add in vanilla and mix well.
4. Set aside till needed.

Assembly
1. After your cake is completely cooled ( you can even refrigerate for a few hours) begin
frosting the layers and putting the cake together.
2. When you have assembled all the layers with some frosting between them, start to
spread the remaining frosting on the sides and top.
3. When finished frosting, coat sides and top with your extra crunch mixture.
4. Serve and enjoy!
 RESTAURANT-STYLE
SEAFOOD SOUP
INGREDIENTS
2 pounds fish (assorted)
1 cup celery diced
1 cup onions diced
1 cup carrots diced
2 cup potatoes diced
1 cup zucchini diced
1 cup corn kernels
2 cups plum tomatoes or crushed tomatoes
2 quarts chicken stock
1 Tablespoon Old Bay
1 teaspoon sea salt
½ teaspoon black pepper
1 Tablespoon fresh thyme fine chop

DIRECTIONS
1. In a large pot over medium-high heat add
the olive oil, celery, onions and carrots.
2. Saute for 3-4 minutes then add the rest of
the vegetables except for the tomatoes.
3. Continue to cook the veggies over medium
heat for 5 - 10 minutes. 
4. Reduce the heat to low and let the veggies
cook for 10-15 more.

5. After the vegetables have cooked, add the stock, tomatoes and seasonings to the pot.
6. Bring to a boil, then reduce the heat to low and let the soup simmer for 30 minutes. 
7. Add the seafood to the pot and continue to simmer for 30 minutes to an hour.
8. Re-season to taste with sea salt and black pepper if needed.
9. Garnish soup with chopped parsley and serve with your favorite crusty bread.
 PEPPERED PORK LOIN
WITH A SWEET CHILI
PECAN-FRUIT SAUCE
INGREDIENTS
2 lbs pork tenderloin seasoned and cut half
1 teaspoon sea salt
1 teaspoon black pepper (cracked is better)
1 teaspoon cajun seasonings (or paprika)
1 Tablespoon all purpose flour
1 Tablespoon unsalted butter
1/2 cup diced pineapple
1/2 cup cranberries
1 small tangerine peel and use segments
1 teaspoon tangerine zest
1/2 cup pecans toasted in skillet or oven
1 cup sweet chili sauce more if you like
1 Tablespoon chopped cilantro or parsley

DIRECTIONS
1. Cut pork loin in half and season liberally
with sea salt, black pepper and cajun
seasoning. Set aside until needed.
2. Toast pecans in a hot saute pan and set
aside.
3. In a small saucepan over medium heat add
butter and allow to melt.
4. Add pineapple and cook for 1 -2 minutes.
5. Add cranberries, tangerine segments, zest and sweet chili sauce.
6. Bring to quick boil and remove from heat. Add in Pecans, mix well. Set aside until needed.
7. Lightly coat pork loin with flour.
8. Heat a large saute pan over medium heat, add olive oil as needed and place both pieces of
pork loin into pan. Do not disturb them for 4-5 minutes.
9. Turn pork over and allow other side to cook for about 4-5 minutes. Sear any ends that may
not have gotten cooked.
10. Continue cooking pork loin in saute pan over medium low heat (adding a little more oil as
needed) or in a preheated oven at 350 degrees for about 10 minutes. The internal temperature
of the pork should be 165 degrees or less if you like medium well pork.
11. Slice into medallions after allowing the pork to rest for 10 minutes, or serve whole with the
fruit sauce and your favorite side dishes!
 JEWISH APPLE CAKE
INGREDIENTS
Apples
6 medium Gala or Fuji apples (frozen
peeled apples work too) peeled, cored
and rough cut from ½ inch to 1 inch.
(4½ – 5 cups of peeled apples)
5 Tablespoon granulated sugar
1½ teaspoon cinnamon (more can be used
if you like cinnamon)
Cake
2¾ cups all-purpose flour sifted
1 Tablespoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
¼ cup orange juice
2½ teaspoon vanilla extract
4 large eggs

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease and
flour a 10-inch tube pan.
Prepare the Apples
1. In a large bowl, toss the chopped apples
with the sugar and cinnamon. Set aside.

Prepare the Cake Batter

1. In a large bowl, whisk together the flour, baking powder and salt.
2. In a medium bowl, whisk together the sugar, vegetable oil, orange juice, and vanilla extract.
3. Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden
spoon.
4. Add the eggs to the mixture one at a time, mixing well after each addition (the batter will
start out very thick, but will get looser and easier to mix as you continue to add the eggs).
Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully
incorporated.
5. Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the
apples on top of the batter.
DIRECTIONS CONTINUED
6. Repeat this process two more times with the remaining apples and cake batter, ending
with a layer of cake batter.
7. Place the cake in a 350 degree F preheated oven on the center rack in the middle of the
oven.
8. Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
9. Allow the cake to cool to room temperature before serving and enjoy!
 CORN CHOWDER

INGREDIENTS
8 ounces unsalted butter
1 cup flour
2 quart vegetable or chicken stock
1/2 cup heavy cream (light cream, milk or
half and half can be used)
2 carrots small dice
4 stalks celery small dice
1 medium onion small dice
2 potatoes unpeeled small diced
2 ears fresh corn or frozen corn
Sea salt and pepper to taste
Pinch of thyme to taste

DIRECTIONS
1. In a sauce pan add butter and allow to
melt
2. Add diced vegetables and allow to saute
for about 5-7 minutes over med-high heat
3. Add in the flour and mix well, turn down
the heat to low and allow to simmer for
5-7 minutes to let the flour cook.

4. Add the hot stock to the roux (butter and flour mixture) and mix in well.
5. Add the milk and corn, reduce heat and allow to simmer for 30-45 minutes.
6. If the chowder appears too thick, thin it out with additional milk, stock or water.
 PUMPKIN PRALINE
CHEESECAKE

INGREDIENTS
Crust
20 digestive biscuits or graham crackers
6 Tablespoons of butter (melted)
Pumpkin Cheesecake
4 8 ounce packs cream cheese softened
1 1/2 cup brown sugar, firmly packed
3 Tablespoons flour
2 teaspoons of cinnamon 
2 teaspoons of allspice 
1 teaspoon vanilla
3/4 teaspoon salt
5 large eggs
1 16 ounce can solid pack pumpkin
Praline Topping
8 ounce chopped pecans
1/3 cup brown sugar
1 Tablespoon corn syrup
1 Tablespoon bourbon or vanilla
3 Tablespoon dulce de leche or caramel

DIRECTIONS
Crust
1. Place digestives or graham crackers in the bowl of a food processor and process into a
fine meal. Place in a mixing bowl.
2. Add melted butter and mix together to make the crust.
3. Press mixture onto bottom and up the side of a 9-inch springform pan one inch to two
inches.
4. Bake in 350 degree (177 C) oven for about 15 minutes, until firm.
5. Remove from oven and allow it to cool.
DIRECTIONS CONTINUED
Pumpkin Cheesecake
1. In your stand mixer add cream cheese and beat just until smooth
2. Slowly add in the brown sugar, scrape down the sides of bowl.
3. Add in flour, cinnamon, allspice, salt, eggs, vanilla and pumpkin, mix for 2 -3 minutes until
well blended and smooth.
4. Pour cheesecake mixture into prepared crust and place in 350 degree (177 C) preheated
oven for one hour.
5. After the hour, turn off the oven and leave the cheesecake in the oven for one additional
hour.
6. Remove from oven and allow to cool completely on wire rackPlace in refrigerator to chill
for at least 4 hours (overnight is better).
Praline
1. After the cheesecake has completely chilled begin praline topping in a saute pan or sauce
pan add brown sugar, and corn syrup, heat until corn syrup is well blended into the sugar.
2. Add in pecans and let the mixture brown slightly.
3. Add in dulce de leche or caramel and continue to simmer until thickened.
4. Pour mixture onto top of cheesecake spreading evenly and return to the refrigerator to
allow praline to cool and harden.
5. Serve with fresh whipped cream and enjoy!
 JACK DANIELS APPLE
BUTTER CHICKEN
INGREDIENTS
12 oz chicken thighs boneless skinless
1 oz extra virgin olive oil
1 Tablespoon butter
1 large firm sweet tart apple (Honey Crisp)
cored, skin on and sliced
2 medium carrots peeled and sliced
1 large leek sliced
1 teaspoon brown sugar
1 cup chicken stock
1 cup apple butter
2 oz Jack Daniels
1 Tablespoon butter
Sea salt and pepper to taste

DIRECTIONS
1. Add olive oil and butter into a large
skillet and allow the pan to get hot.
2. Dredge chicken things in flour seasoned
with sea salt and pepper.
3. Add floured chicken thighs, leeks and
carrots sprinkle with brown sugar, 325-
degree oven while making the sauce.
4. Sear chicken while leeks and carrots
caramelize (about 5 minutes)
5. Add bourbon and allow alcohol to cook off.
6. Remove chicken and vegetables from pan.
7. Place chicken in a baking pan and put it in a preheated 325-degree oven while making
the sauce.
8. Add chicken stock, and apple butter, blend together and turn down the heat to low, allow
sauce to reduce until it thickens up (about 5 minutes).
9. Return the vegetables to the sauce, add the apples, and remaining butter.
10. Season with black pepper and sea salt if necessary (salt will enhance the flavor of the
apple butter)
11. Divide between two plates and place the seared chicken thighs on top of the veggies
and sauce.
12. Serve with roasted potatoes and enjoy!
 BLACKENED SALMON
WITH A GORGONZOLA
CREAM SAUCE
INGREDIENTS
2 6 ounce coho salmon fillets or your
favorite salmon or other fish
2 Tablespoons blackening seasoning 
1 Tablespoon olive oil
3 ounces heavy cream
1 ounce gorgonzola crumbles
1 teaspoon chopped Italian parsley for
garnish or other leafy green
Gorgonzola crumbles to garnish optional

DIRECTIONS
1. Remove skin from salmon fillets, pat dry
salmon and liberally sprinkle blackening
seasonings on top of each fillet.
2.  Press down gently on seasonings so they
don't fall off heat skillet.
3. When skillet is hot carefully add olive oil
and salmon, seasoning side down. Do not
touch the salmon for 2 minutes (make
sure to have the fan on).

4. After two minutes check the salmon by gently turning it over to see if you have enough color
on the fish.
5. Saute the other side for 2 minutes then place salmon in a shallow baking dish with a little
water in the bottom of the dish.
6. Bake salmon for 12-15 minutes at 350 degrees.
Gorgonzola Cream
1. Place cream in a small sauce pan and heat to a light boil, reduce heat to simmer.
2. Add gorgonzola crumbles to sauce allowing them to melt into the cream.
3. If sauce appears to thick add a few drops of water or additional cream.
4. When Salmon is done spoon sauce over the middle of the fish and garnish with parsley and
gorgonzola crumbles.
5. Serve immediately and enjoy!
 CLASSIC CHICKEN
MARSALA
INGREDIENTS
10 oz Boneless Skinless Chicken Breast or
Chicken Tenders
10 oz Baby Bello Mushrooms or regular
mushrooms
Extra virgin olive oil
Seasoned flour to dust chicken
1 Tablespoon Butter
Pinch of Black Pepper
Pinch of Granulated Onion
1 Cup Chicken Stock
1 Cup Marsala
1 Tablespoon Heavy Cream (optional)

DIRECTIONS

1. Prepare your chicken by trimming away

any fat and skin. If you are using tenders
you can just use them as they are.
2. Dredge the chicken in flour seasoned
with salt and pepper, and add it to a hot
sauté pan with enough olive oil to saute
the chicken.

3. Sauté the chicken for 2-3 minutes on one side then turn it over, at this time add your
mushrooms to the pan.
4. Continue to sauté the chicken, turning it as needed and letting the mushrooms
cook.After the mushrooms are cooked and the chicken is well seared on all sides, add in 3/4
of a cup of your Marsala ( reserve 2 ounces to finish the dish).
5. Allow the Marsala to cooked down, while the alcohol burns off.
6. Add in the chicken stock, reduce the heat, and allow to simmer on low as the sauce
reduces. At this time add in the granulated onion and black pepper to taste.
7. When the sauce has reduced about half of its original liquid, roll 1 tablespoon of butter in
flour, getting a good layer of flour embedded into the butter.  
8. Now add it to the sauce, this will help thicken your sauce.  Mix this well into the sauce
and then add in the remaining Marsala wine and the cream. Top with seasoning and serve!
 CHAI MARINATED
CHICKEN WITH
ROASTED VEGETABLES
INGREDIENTS
1 1/2 lb chicken thighs, skin on / bone in
1 1/2 lb chicken legs, skin on
1 large sweet potato peeled and cut into chunks
2 cups butternut squash peeled and cut into chunks
1 1/2 cups brussels sprouts, cleaned and trimmed
3 medium carrots peeled and cut on bias
1 1/2 cups pearl onions peeled and ends cut off
8 ounces mushroom caps washed
2 Tablespoons olive oil
Sea salt and black pepper to taste
For Marinade
3/4 cup Oregon Chai Tea Latte Concentrate
1 1/2 Tablespoons brown sugar
1 1/2 Tablespoons chopped garlic
2 Tablespoons chopped red onion
2 Tablespoons basil chiffonade
1 Tablespoon cracked black pepper
1 Tablespoon kosher salt
Chai Glaze
2 Tablespoons Oregon Chai Tea Latte Concentrate
2 Tablespoons honey
2 Tablespoons dark soy sauce
1 Tablespoon Dijon mustard
Assembly
2 Tablespoons scallions for garnish

DIRECTIONS
Marinade
1. Combine all ingredients for marinade and add to bowl with chicken. 
2. Mix chicken in the ingredients until they have been fully immersed into the marinade. 
Cover the bowl and place in the refrigerator overnight (12-24 hours).
Glaze
1. Mix all the ingredients together for the glaze, blending until they are fully incorporated. 
Set aside till needed.
Cooking Instructions
1. Preheat oven to 375 degrees F.
2. Remove chicken from marinade and place on baking dish.  Add some of the marinade to the
dish, discarding the remainder.
DIRECTIONS CONTINUED
3. In a large bowl, add all of the cut vegetables, oil and sea salt and black pepper. Mix
thoroughly and place on a baking sheet.
4. Place both pans in the oven and roast for 20 minutes. 
5. After 20 minutes, remove the chicken from the oven to add the glaze. Brush glaze on the
chicken pieces using a pastry brush.  Repeat this process again in 7-10 minutes, adding a second
coating of glaze and increase the oven to the broil setting. Remove the vegetables at this time.
6. As you begin to assemble the dish, keep an eye on the chicken to ensure it does not burn. 
Remove the chicken from the oven.
7. Remove the chicken from the oven when finished and/or the chicken has reached an internal
temperature of 165 degrees F.
Assembly
1. Place the vegetables on a large serving platter. 
2. Add chicken to the top of the vegetables and garnish with scallions.
3. Serve and enjoy!