Savor the Season: 12 Delicious Dishes to Try This Winter

As the chill of winter settles in, chefs and home cooks across Southwest Gwinnett are sharing their favorite recipes to bring warmth and flavor to the season. This collection of 12 recipes includes everything from hearty meals to crowd-pleasing party dishes. Each recipe offers a comforting taste of home, perfect for gatherings with family and friends.

Among the contributors are award-winning chefs and local cooking enthusiasts, each offering their personal take on a dish that embodies the cozy spirit of the season. Whether you’re looking for a savory main course or a sweet treat to share, these recipes are sure to inspire. From rich, hearty meals perfect for cold nights to appetizers that elevate any gathering, this collection has something for every occasion.

Christmas Brie Appetizer — Kristen Corley

To get things rolling, I’ll share my own holiday favorite. I love a good Brie appetizer, and this Christmas-themed version from Samantha Skaggs’ Five Heart Home, is one of my favorites. It’s simple, festive and perfect for holiday gatherings. The combination of Brie, pomegranate and pistachios creates a delightful balance of flavors and textures, all topped off with a sprig of rosemary to resemble a tiny Christmas tree.

Whether served at room temperature or baked for extra creaminess, this dish is an easy yet elegant addition to any holiday spread. Pair it with crackers or toasted baguette slices for a beautiful and delicious appetizer that guests will love.

Ingredients:

• 1 (10 to 12 oz) wheel of Brie
• 1 sprig fresh rosemary (optional)
• ½ cup pomegranate arils
• ⅓ cup roasted shelled pistachios, roughly chopped
• Assorted crackers and/or toasted baguette slices for serving

Instructions:

1. Prepare the Brie
Allow the Brie to come to room temperature and place it on a platter. If desired, arrange the sprig of rosemary in the center to create a mini Christmas tree.

2. Add the toppings
Mound the pomegranate arils and chopped pistachios in a ring around the Brie, allowing some to fall onto the platter.

3. Serve
Serve with crackers or toasted baguette slices.

4. Optional baked version
Preheat the oven to 350°F and place the Brie on a parchment-lined baking sheet. Bake for 8 to 12 minutes, until softened. Remove from the oven, transfer to a platter and garnish as described above. Serve immediately.

Rich’s Magnolia Room Potatoes Dupe with Nicole’s Fresh Herb Topping — Ivy Tea House

Nicole Outler and her mother, Maureen Adams, [of Ivy Tea House] bring together tradition and fresh flavor in their Rich’s Magnolia Room Potatoes Dupe with Nicole’s Fresh Herb Topping. The dish begins with Maureen’s recreation of the scalloped potatoes served at the Magnolia Room in Rich’s department stores, a nostalgic favorite from her childhood. “I used to go to the Magnolia Room with my mom, and we always ordered the scalloped potatoes with roast beef,” Maureen recalls.

Nicole adds her own special touch with a vibrant herb topping. Her blend of lemon-soaked onions and fresh herbs like parsley, cilantro and dill provides a bright, refreshing contrast to the rich, creamy potatoes. The combination of comfort and fresh flavors makes this dish a perfect choice for fall and winter gatherings, offering a delicious twist on a family classic.

Ingredients:

• Potatoes (enough to layer a 9”x13″ baking pan)
• 1 small red onion, thinly sliced
• 2 tsp salt (divided)
• ½ tsp black pepper (divided)
• 2 Tbsp flour
• 2 cups milk (or more if needed)
• ½ cup grated Romano cheese (optional)
• Cooking spray

For Nicole’s Fresh Herb Topping:

• ½ small red onion, thinly sliced
• 2 lemons (juiced)
• 1 bunch or a mix of fresh tender herbs: parsley, cilantro, basil, dill, arugula and/or chives
• Salt
• Black pepper
• Olive oil

Instructions:

1. Preheat the oven
Preheat your oven to 400°F. Spray a 9”x13″ baking pan with cooking spray.

2. Layer the potatoes
Spread a layer of thinly sliced potatoes along the bottom of the pan. They can overlap slightly. Sprinkle half of the sliced onions, 1 teaspoon of salt and ¼ teaspoon of black pepper over the potatoes.

Repeat with another layer of potatoes, then sprinkle the remaining onions, 1 teaspoon of salt and ¼ teaspoon of pepper. Top with the last layer of potatoes, seasoning with the remaining salt and pepper.

3. Prepare the milk mixture
In a bowl, whisk together 2 tablespoons of flour and 2 cups of milk. Pour this mixture over the potatoes. The milk should almost cover the potatoes, but if it doesn’t, you can add more as needed.

4. Add Romano cheese (optional)
If using Romano cheese, sprinkle it over the potato layers.

5. Bake the potatoes
Bake in the preheated oven for about 1 hour or until the potatoes are golden brown and crispy on top. If not using Romano cheese, the potatoes won’t get as brown but will still be delicious. Allow the dish to cool for 10 minutes before serving.

Nicole’s Fresh Herb Topping:

1. Prepare the onion and herbs
Place the thinly sliced red onion in a bowl. Season with the juice of one lemon and a pinch of salt. Squeeze the onions gently to help them absorb the lemon juice. Set aside to marinate for a few minutes.

Pick the leaves from the tender herbs and add them to the bowl of lemony onions. Toss with black pepper to taste.

2. Finish the dish
Pile the herb-onion mixture on top of the baked potatoes. Drizzle with more lemon juice, black pepper and a splash of olive oil.

Braised Short Ribs — The Local Peach

When it comes to fall and winter comfort food, Chef Nona Johnson of The Local Peach always turns to her braised short ribs. “It’s definitely my favorite labor of love,” says Johnson, who has been making this dish for more than a decade.

For her, the secret to great short ribs is all about high-quality ingredients. “I like to source my meats from a local farm or a trusted butcher. Patton’s Meat Market has been my go-to for short ribs for over 10 years,” she explains. Johnson’s recipe also relies on a key pairing: “Booze and beef.” She recommends using Ruby Port and a full-bodied red wine, such as a Cabernet or Bordeaux, both of which she picks up affordably at Trader Joe’s.

The technique that makes her short ribs stand out is searing. “Sear everything!” Johnson emphasizes. “That gorgeous brown color that screams flavor is exactly what you want.” She sears the beef, vegetables and even the bouquet garni to develop layers of deep, rich flavor. Fresh herbs, rather than dried, are essential in this dish, she adds, noting that “they add a light, nuanced flavor profile that can’t really be replicated.”

Versatility is another reason these short ribs are a favorite. “I’ve served the ribs with rosemary-scented mashed potatoes or creamy grits. Both are ridiculously delicious and give you a different vibe,” Johnson says. No matter how you plate them, her braised short ribs are always a comforting, crowd-pleasing dish during the colder months.

Ingredients:

• 4 short ribs (10 to 12 oz each)
• 4 sprigs fresh thyme
• 2 sprigs rosemary
• 1 bay leaf
• 1 stalk celery
• 2 strips bacon
• 2 Tbsp vegetable oil
• 1-2 medium carrots, cut into 1″ pieces
• 1 medium onion, cut into 1″ pieces
• ¼ tsp whole black peppercorns
• 2 shallots, peeled and small diced
• 7 cloves garlic, peeled and small diced
• 2 Tbsp tomato paste
• 12 oz Ruby Port
• 3 cups heavy red wine (Cabernet or Bordeaux)
• 1 quart beef stock
• 16 oz chicken stock
• Kosher salt
• Freshly cracked black pepper

Instructions:

1. Prepare the bouquet garni
Make a bouquet garni using the bacon strips. Roll the thyme, rosemary, bay leaf and celery stalk inside the bacon strips, then tie securely with twine to keep it closed. Set aside.

2. Sear the short ribs
Generously season the short ribs with kosher salt and cracked black pepper. Sear them in a Dutch oven or roasting vessel with the vegetable oil over medium-high heat until browned on all sides. Remove and set aside.

3. Sauté the vegetables
In the same pot, add the carrots, onions, shallots, garlic and peppercorns. Sauté until lightly browned.

4. Cook the tomato paste and bouquet garni
Stir in the tomato paste and cook for 2 minutes. Add the bouquet garni and sear until the bacon browns slightly but does not fully cook.

5. Deglaze with port and wine
Add the Ruby Port and heavy red wine to the pot, scraping up any browned bits from the bottom. Reduce the liquid by a quarter.

6. Add the stock and roast
Return the seared short ribs to the pot. Add the beef stock, chicken stock and additional salt to taste. Bring the mixture to a simmer. Cover and roast in a preheated 325°F oven for about 3 hours or until the ribs are tender.

7. Finish the sauce
Once the ribs are done, remove them from the pot and set aside. Strain the cooking liquid, discarding the vegetables and skim off any excess fat. Cook the strained liquid over medium heat until it reduces to a sauce-like consistency.

Oven Roasted Pork Tenderloin with Sweet Potatoes and Spinach — Eating Americana

Chef James Chien of Eating Americana turns to a classic Oven Roasted Pork Tenderloin with Scalloped Sweet Potatoes and Wilted Spinach for a cozy fall or winter meal. For him, it’s all about balance — pairing tender pork with the sweetness of honeyed sweet potatoes and the earthy, buttery flavor of wilted spinach. “It’s a festive fall and winter dish,” Chien says, “and it can be elevated with heirloom potatoes for a colorful twist.”

Key to the recipe is preparing the pork tenderloin with garlic and a rosemary-thyme rub. “Making incisions in the pork and stuffing it with garlic cloves really brings out a deep flavor,” Chien explains. His technique for perfectly cooked sweet potatoes involves boiling them briefly before baking, ensuring they hold their shape and absorb the rich honey-butter mixture.

As for the finishing touch, Chien makes a Coca-Cola reduction sauce to drizzle over the pork. “It adds a sweet, tangy glaze that balances the savoriness of the dish,” he says. The simplicity of the ingredients combined with thoughtful preparation makes this a go-to recipe for Chef Chien, perfect for fall and winter gatherings.

Ingredients:

• 1 pork tenderloin (1 to 1.5 lbs.)
• 6 garlic cloves
• 1-2 tsp fresh thyme, minced
• 1-2 tsp fresh rosemary, minced

For the Sweet Potatoes:

• 2 large sweet potatoes
• ½ cup honey
• ½ cup brown sugar
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ stick salted butter

For the Spinach:

• 1 small red onion, finely diced
• 1 red bell pepper, finely diced
• 3-4 cups fresh spinach
• 2 Tbsp butter
• Salt and pepper, to taste

For the Coca-Cola Sauce:

• 1 can Coca-Cola
• ½ cup brown sugar
• 1 Tbsp cornstarch
• 2 Tbsp cold water
• ½ stick butter
• Fresh thyme sprigs for garnish

Instructions:

1. Prepare the pork tenderloin
Remove the silver skin from the pork tenderloin. Using the tip of a sharp knife, make small incisions along the tenderloin and insert garlic cloves (about 6 cloves for an average-sized loin). Rub the pork with minced thyme and rosemary. Set aside. Preheat the oven to 375°F and allow it to heat for 30 minutes.

2. Prepare the scalloped sweet potatoes
Slice the sweet potatoes into 1/4-inch thick rounds. Place them in a pot with water and bring to a boil. Boil for 10 minutes, then remove from heat and let sit for 5 minutes. Strain the sweet potatoes and add ½ cup each of honey and brown sugar along with the ½ teaspoon cinnamon, ¼ teaspoon nutmeg and half a stick of salted butter. Spread the sweet potatoes on a greased sheet pan and set aside.

3. Cook the pork and sweet potatoes
Place both the pork tenderloin and the sweet potatoes in the preheated oven. Cook for 25 minutes or until the pork reaches an internal temperature of 145°F.

4. Prepare the spinach
Finely dice the red bell pepper and red onion. Set aside. Dip the spinach into boiling water briefly, then transfer to a hot saucepan. Add 2 tablespoons of butter along with salt and pepper to taste. Toss in the finely diced red onion and red bell pepper. Cook for 1-2 minutes. Prepare this dish about 5 minutes before the pork and sweet potatoes are ready to come out of the oven.

5. Make the Coca-Cola sauce
In a small sauce pot, pour in 1 can of Coca-Cola and add ½ cup brown sugar. Bring to a boil, then reduce heat and add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) to thicken the sauce. Finish with ¼ stick of butter, stirring until fully combined. This sauce will be served with the pork.

6. Garnish and serve
Once the pork and sweet potatoes are cooked, remove them from the oven. Drizzle the Coca-Cola sauce over the pork tenderloin and garnish with a sprig of thyme. Serve the pork with the wilted spinach and scalloped sweet potatoes on the side.

For a festive fall or winter dish, you can also substitute heirloom potatoes for the sweet potatoes to add a splash of color to your plate.

Pumpkin Pie Latte — 45 South Cafe

Monica White, owner of 45 South Cafe, brings the flavors of fall to life with her Pumpkin Pie Latte, a seasonal favorite for chilly days. The key to this comforting drink lies in its blend of pumpkin, vanilla and cinnamon. “The pumpkin adds a rich, creamy texture, while the vanilla provides warmth and the cinnamon adds a spicy note, mimicking pumpkin pie,” Monica explains.

Her favorite tip for a perfect latte at home? “Start by blending the pumpkin and vanilla directly into the hot espresso. The heat breaks down the pumpkin, giving it a smoother consistency.” Monica adds her personal touch by topping the latte with whipped cream and cinnamon, turning it into an indulgent, dessert-like experience. “It reminds me of autumn traditions like pumpkin carving and family gatherings,” she says. For Monica, this latte is a sip of nostalgia, perfect for welcoming the change of seasons.

Ingredients:

• 12 oz milk
• 1 pump Torani vanilla
• 2 pumps Torani pumpkin pie sauce
• Your favorite coffee or espresso
• Cinnamon, to taste
• Whipped cream (optional)

Instructions:

1. Heat the milk
Pour the milk, Torani vanilla and Torani pumpkin pie sauce into a pot. Whisk to combine and heat until steaming but not boiling. Froth the milk if desired.

2. Brew the espresso
While the milk heats, brew your shot of espresso or strong coffee.

3. Combine
Pour the brewed espresso into a mug, then add the warm pumpkin milk.

4. Top and serve
Sprinkle cinnamon on top. For an indulgent touch, add whipped cream and a drizzle of pumpkin sauce.

Bread Pudding with Bourbon Sauce — Dahlia’s Restaurant & Porch

Executive Chef Robert Chaffin of Dahlia’s Restaurant & Porch shares a personal favorite: Bread Pudding with Bourbon Sauce. This dish is more than just comfort food; it’s a family recipe passed down from his grandmother, making it a nostalgic treat. “It’s something I grew up eating, and I’m always excited whenever I have the chance to share my recipes with others,” Chaffin says.

To keep the bread pudding moist and flavorful, Chef Chaffin has a key tip: “Soak the raisins in bourbon. This allows the bread pudding to stay moist and not dry out!” He also emphasizes compressing the mixture into the pan to ensure the best texture.

The bourbon sauce, which adds both creaminess and depth, is what sets this bread pudding apart. “It helps keep the bread pudding from drying out,” Chaffin explains, adding that this rich sauce brings the entire dish together. For him, it’s a dessert that evokes warmth and comfort, perfect for sharing during the colder months.

Tip: Start by soaking the raisins in bourbon before preparing anything else. You can even soak them a day or two ahead. Also, if the bread is fresh, dry it out in a 200°F oven for 10 minutes after cubing it.

Ingredients:

For the Bread Pudding:

• 1 cup raisins
• 1 loaf day-old French bread, cut into 1” cubes (about 6-7 cups)
• 4 cups milk
• 3 large eggs
• 2 cups sugar
• 2 Tbsp vanilla extract
• ¼ cup bourbon whiskey
• ¼ tsp allspice
• ¼ to ½ tsp cinnamon
• 3 Tbsp butter, melted

For the Bourbon Sauce:

• ½ cup (1 stick) butter, melted
• 1 cup sugar
• 1 large egg
• ½ cup bourbon whiskey (adjust to taste)

Instructions:

1. Soak the raisins
In a small bowl, combine the raisins with ¼ cup bourbon. Cover and soak for 1 to 2 hours. The raisins should absorb most of the bourbon during this time (any leftover bourbon can be used in the recipe).

2. Preheat the oven
Preheat the oven to 350°F.

3. Soak the bread in milk
Place the cubed bread in a large mixing bowl and pour in the milk. Use your hands to press the bread into the milk until fully soaked (not all of the milk may be absorbed).

4. Add the egg mixture
In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour this mixture over the bread and milk. Add the bourbon-soaked raisins and gently stir to combine.

5. Transfer to the pan and bake
Pour the melted butter into the bottom of a 9”x13” baking pan, coating the bottom and sides. Pour the bread mixture into the prepared pan. Bake at 350°F for 35 to 45 minutes or until the pudding is set. The edges will turn golden and pull slightly away from the sides when it’s done.

6. Make the bourbon sauce
While the bread pudding bakes, prepare the bourbon sauce. Melt the butter in a medium saucepan over low heat. Add the sugar and egg, whisking to combine. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat (be careful not to let it simmer or the sauce may curdle). If it curdles, remove from heat and blend until smooth. Whisk in the bourbon to taste. Whisk again before serving.

7. Serve
Serve the bread pudding with bourbon sauce on the side and pour it over to taste. Bread pudding is best served immediately, but leftovers can be refrigerated for up to 5 days and reheated in the microwave.

Signature Chicken Pot Pie — Tucker’s Catering

Chef Roz Tucker of Tucker’s Catering offers a comforting classic with her hearty Chicken Pot Pie. Perfect for a cozy night in, this dish brings together tender chicken, a rich cream of celery sauce and a flaky pie crust for the ultimate fall and winter meal. Packed with peas and carrots and topped with cheddar cheese, this pot pie is both satisfying and easy to prepare.

With store-bought pie crusts and a homemade filling, Chef Roz keeps things simple but delicious. The creamy chicken and vegetable mixture is seasoned with a blend of spices, while a golden crust and melted cheese make each bite irresistible. Whether served at family dinners or for a quiet night by the fire, this pot pie is sure to bring comfort and warmth during the colder months.

Ingredients:

For the Pot Pie:

• 4 stalks celery, chopped
• 1 quart heavy cream
• 2 cups homemade chicken stock
• 2 bags frozen peas and carrots
• 3 chicken breasts
• 2 store-bought, roll-out pie crusts
• 1 cup shredded cheddar cheese
• 1 egg, beaten (for egg wash)
• 2 Tbsp cooking oil

Seasoning:

• Salt
• Pepper
• Granulated onion
• Granulated garlic

Instructions:

1. Boil the chicken breasts
Boil the chicken breasts for 35 minutes or until fully cooked. Set aside to cool, then shred the chicken into chunks. Save 2 cups of the chicken stock in the cook pot.

2. Sauté the celery and make the roux
Chop the celery and sauté it in 2 tablespoons of cooking oil over low heat until soft and tender. Once done, add 1 tablespoon of flour to the celery to create a roux.

3. Make the cream of celery sauce
Using the saved chicken stock from boiling the chicken breasts, add the roux and 1 quart of heavy cream. Stir together and cook the mixture until it becomes creamy and thickened.

4. Combine ingredients
Add the shredded chicken, peas and carrots to the cream of celery sauce. Season with salt, pepper, granulated garlic and granulated onion to taste.

5. Prepare the pie crust
Spray your baking pan with cooking spray. Roll out one pie crust into the pan and lightly brown it in the oven. Once browned, remove from the oven and pour in the chicken and vegetable mixture.

6. Add cheese and top crust
Sprinkle shredded cheddar cheese over the filling. Roll out the second pie crust and place it on top. Brush the top crust with the beaten egg for a golden finish.

7. Bake
Bake the chicken pot pie at 350°F for 30 minutes or until the crust is golden brown.

Gaisburger Marsch — Kurt’s Euro Bistro

Chef Alexander Westbrook-Eisele of Kurt’s Euro Bistro offers a comforting fall dish rooted in family tradition: Gaisburger Marsch. This hearty soup, made with spätzle, potatoes and tender beef is perfect for cooler temperatures and heartier appetites. “It’s a filling soup that satisfies all of one’s needs in one dish,” he says. “The combination of hearty beef broth with spätzle and potatoes makes it a traditional one-pot delight.”

For Chef Alexander, the broth is the most crucial element. “It may seem to be a simple dish, but getting the broth correct is key and can be a labor of love to get it just right,” he explains. “Growing up, I remember the pot simmering on the stove all night, creating this amazing bouillon that is the base of the entire dish.”

While simple in its ingredients, Gaisburger Marsch requires time and care to perfect, but the result is worth it. “It’s a dish that recreates memories of my childhood and brings a sense of pride when shared with others,” Chef Alexander adds, making it a comforting and meaningful meal for fall.

Ingredients:

For the Broth:

• 1 large yellow onion, halved
• 1 bay leaf
• 1 clove
• 20 oz (570 g) boiling beef (preferably on the bone, like short ribs or beef shank)
• 3 marrow bones (about 10 oz/285 g)
• 1 garlic clove, crushed
• 3 sprigs thyme
• 1 sprig rosemary
• 5 sprigs curly parsley
• ½ tsp black peppercorns
• ½ tsp sugar
• 1 tsp salt
• 6 cups water

For the Soup:

• 2 cups carrots, peeled and cut into bite-sized pieces
• 2 cups celery root (celeriac), peeled and cut into bite-sized pieces
• 2 cups waxy potatoes, peeled and cut into bite-sized pieces
• White wine vinegar, to taste
• Freshly grated nutmeg, to taste
• Salt, to taste

For the Fried Onions:

• 2 medium-sized yellow onions, peeled and thinly sliced
• 2 Tbsp all-purpose flour
• 1 cup clarified butter or canola oil
• Salt, to taste

For Serving:

• 2 servings spätzle
• Handful of curly parsley leaves, roughly chopped

Instructions:

1. Prepare the broth

Stud one half of the onion with the bay leaf and clove.In a large pot, add both onion halves, beef, marrow bones, garlic, thyme, rosemary, parsley, peppercorns, sugar and salt.Add 6 cups of water to ensure the broth ingredients are fully submerged.

Simmer the broth on low heat for at least 3-4 hours (or overnight for a richer flavor), until the beef is tender and falling off the bone. Skim off any impurities during cooking. Once the broth is ready, remove the beef and strain the broth through a fine-mesh sieve or cheesecloth.

2. Cook the vegetables

Add the carrots, celery root and potatoes to the strained broth. Simmer on low heat for about 15 minutes or until the vegetables are tender.Meanwhile, once the beef is cool enough to handle, cut it into bite-sized pieces and add it back to the pot.Season the broth with white wine vinegar, nutmeg and salt to taste.

3. Prepare the fried onions

Dust the onion slices with flour, ensuring they are evenly coated.Heat clarified butter or canola oil in a large sauté pan to around 320°F (160°C).Fry the onions in batches, making sure not to overcrowd the pan. Fry until they are lightly golden brown (about 3-4 minutes).Drain the fried onions on a paper towel and season lightly with salt.

4. Assemble and serve the soup

Place a handful of cooked spätzle at the bottom of each serving bowl. Ladle the hot soup with vegetables and beef over the spätzle. Garnish with the fried onions and roughly chopped curly parsley leaves and serve.

Cacio e Pepe — Stäge

Chef Sunyapong of Stäge shares a timeless favorite from his menu: Cacio e Pepe. “I chose this dish because of its simplicity and comfort to make at home,” he explains. Made with pasta, salted water, butter, fresh ground peppercorns and pecorino Romano, Cacio e Pepe is all about getting the basics right. “When cooked properly, you get a velvety creamy pasta dish,” Chef Sunyapong says, emphasizing the importance of proper technique and quality ingredients.

He offers a few tips to elevate the dish, starting with good cheese and fresh peppercorns. “Find a nice cheese at your local deli and grate it yourself,” he suggests. “Use whole peppercorns and give them a little toast in a pan to bring out the flavors before you crush them.” Chef Sunyapong also recommends using high-quality European butter to finish the dish, which brings everything together.

While Stäge serves a truffled version of Cacio e Pepe, Chef Sunyapong encourages home cooks to make their own variations with different proteins or vegetables, though he admits, “the simple version is my favorite.”

Ingredients:

• 8 oz pasta
• 2 tsp coarse ground peppercorns
• 1 Tbsp chopped garlic
• 5 Tbsp unsalted butter
• 1 cup pecorino Romano
• ½ cup grated Parmesan cheese

Instructions:

1. Boil the pasta

Bring a pot of water to a boil and add 1 tablespoon of kosher salt. Add the pasta and cook until al dente (about 8 minutes). Drain and reserve 1 cup of the pasta water.

2. Toast the peppercorns

Heat a pan over medium heat and toast the peppercorns. Add 2 tablespoons of butter, then add the garlic and cook for 1 minute.

3. Create the sauce

Add half of the reserved pasta water to the pan and let it cook down for about 2 minutes. Stir in the pecorino Romano to create a velvety sauce.

4. Combine pasta and sauce

Toss the pasta and remaining butter into the pan. If the sauce seems too dry, add more of the reserved pasta water as needed.

5. Finish and serve

Transfer the pasta to a serving bowl and finish with grated Parmesan cheese.

Zucchini Oat Bread — Chef Nyiasia Bratcher

Chef Nyiasia Bratcher, the campus executive chef at Seven Oaks Academy, brings wholesome comfort to the table with her Zucchini Oat Bread. Perfect for fall, this recipe combines the rich flavors of zucchini, oats and warm spices like cinnamon, nutmeg and cardamom. Whether baked as a loaf or made into muffins, the bread’s tender crumb is balanced with the hearty texture of oats, offering a satisfying bite.

Chef Nyiasia’s recipe features natural sweetness from brown sugar and a homemade date puree, making it both delicious and nourishing. Sour cream ensures moisture throughout, while the addition of whole wheat flour and oats keeps it hearty. The recipe’s versatility allows you to bake a full loaf or a dozen muffins, making it a perfect treat for sharing or savoring on a cozy day.

Ingredients (Liquid):

• ½ cup butter, melted
• ¼ cup canola oil OR coconut oil, melted
• ½ cup brown sugar OR pure cane sugar
• ¼ cup date puree (see recipe below)
• ¼ cup sour cream
• 2 whole eggs
• 2 tsp pure vanilla (or vanilla paste)

Ingredients (Dry):

• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ cup old-fashioned oats (plus 1 Tbsp for topping)
• ½ cup brown sugar OR pure cane sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1½ tsp ground cinnamon
• ¾ tsp ground nutmeg
• ¼ tsp ground cardamom
• 2 cups zucchini, shredded, with excess moisture squeezed out

Date Puree Recipe:

• ½ cup pitted dates
• 1 cup water

In a saucepot, bring the dates and water to a boil. Reduce heat and simmer for 15 minutes or until the dates are softened. Let the mixture cool for 5 minutes, then puree it in a blender until smooth.

The date puree can be refrigerated for up to a month or frozen for up to a year. It’s a great natural sweetener for baked goods and can also be swirled into yogurt or oatmeal.

Instructions:

1. Heat the oven

Preheat your oven to 350°F.

2. Mix ingredients

In a large bowl, combine all the liquid ingredients and mix until smooth and well-combined. In another large bowl, combine all the dry ingredients (except for the zucchini) and stir until well mixed.

3. Make the batter

Mix the liquid mixture into the dry mixture to form a batter. Gently stir in the shredded zucchini until fully incorporated. The batter will be thick.

4. Pour the batter into pan

For a loaf: Spread the mixture evenly into a greased or non-stick 9”x5”x2” loaf pan.

For muffins: Spray a 12-cup muffin tin with nonstick spray or line with muffin cups. Evenly distribute the batter among the muffin cups.

5. Add the oat topping

Sprinkle the remaining 1 tablespoon of oats on top of the batter in the loaf pan or muffin cups.

6. Bake

For the loaf: Bake for 50 minutes, turning the pan halfway through, or until a small knife comes out clean when inserted into the center of the bread.

For muffins: Bake for 25-30 minutes, or until a small knife comes out clean when inserted into the center of the muffins.

7. Cool and serve

Let cool, then enjoy!

Apple Crisp — Emily Thompson

Emily Thompson from Mt. Carmel UMC Children’s Ministry shares a simple and heartwarming Apple Crisp recipe that’s perfect for fall gatherings. Made with thinly sliced Granny Smith apples, cinnamon and a buttery topping, this dessert comes together with pantry staples like sugar, flour and baking powder. Emily believes that cutting the apples thin “makes for the best apple crisp!”

This recipe is best served warm with a scoop of vanilla ice cream or, if you’re lucky, Bruster’s cinnamon flavor. The dish holds special meaning for Emily, as it was introduced to her by a dear family friend who often surprises her with a serving. It’s not just a sweet treat for dessert, but also makes for a delightful breakfast with leftover fruit.

Ingredients:

• 6 apples (Granny Smith is best), peeled and cut thin.
• 1 cup sugar
• 1 cup flour
• ½ tsp salt
• 2 tsp baking powder
• Cinnamon, to taste
• 1 egg, beaten
• ⅓ cup melted Crisco (or butter)

Instructions:

1. Prepare the apples

Peel and thinly slice the apples. Arrange them in an even layer in a baking dish. Sprinkle cinnamon over the apples, to taste.

2. Make the topping

In a medium bowl, combine the sugar, flour, salt, and baking powder. Stir in the beaten egg until the mixture is crumbly and well combined. Sprinkle the mixture evenly over the sliced apples in the baking dish.

3. Add the fat

Pour the melted Crisco (or butter) evenly over the topping.

4. Bake

Bake at 350°F for 35-40 minutes or until the topping is golden and the apples are tender.

Serve and enjoy!

Sweet and Salty Whipped Goat Cheese with Bacon and Dates — Mary Helen Bryant

Mary Helen Bryant, director of admissions and enrollment at Greater Atlanta Christian School, loves creating a welcoming atmosphere for family and friends. “My favorite part of any gathering is the moment when guests arrive — greeting each other with hugs, laughter and excitement,” she says. One of her favorite appetizers for this time of connection is her Sweet and Salty Whipped Goat Cheese with Bacon and Dates, a recipe she first discovered on the Layers of Happiness food blog.

“This dish offers a modern twist on the classic bacon-wrapped dates I remember from childhood,” Mary Helen explains. “The blend of creamy, smoky, sweet and savory flavors feels perfect for fall.” She also appreciates how easy it is to customize. “You can adjust the sweetness or spice, but the balance is just right as-is.”

The goat cheese base can be made ahead, but she notes, “The topping is best prepared just before guests arrive.” Served with crackers or bagel chips, the dish is always a hit. “I’ve been so tempted to make a meal out of it,” she admits.

Ingredients:

For the Whipped Goat Cheese:

• 2 (4 oz) containers crumbled goat cheese (or a goat cheese log)
• 1 (8 oz) package cream cheese
• ½ cup heavy cream

For the Bacon and Date Topping:

• 2 (1 lb) packages thick-cut bacon, chopped
• 1 (12 oz) container Medjool dates, pitted & cut into pieces larger than the bacon (20-22 dates)
• 2 Tbsp brown sugar
• 2 Tbsp honey
• 1½ Tbsp fresh rosemary
• 1½ Tbsp fresh thyme
• A couple of dashes of cayenne powder (for a bit of heat)
• Extra honey, fresh rosemary and thyme for topping

For Serving:

• Bagel chips or Ritz/Townhouse crackers

Instructions:

1. Make the whipped goat cheese

Add the goat cheese, cream cheese, heavy cream and a pinch of salt into a food processor or blender. Blend on low until smooth and creamy, scraping down the sides as needed. (If it’s not blending well, add a little more heavy cream. The consistency should be similar to Greek yogurt.) Set aside.

2. Make the bacon and date topping

Preheat the oven to 400°F. Line a baking sheet with parchment paper and arrange the bacon in a single layer. Bake for 10-15 minutes, until the bacon is 75% cooked.

Remove from the oven and add the dates, brown sugar, honey, rosemary and thyme to the sheet. Toss everything together, then spread in a single layer and bake for another 10-15 minutes, or until the brown sugar and honey have dissolved and the bacon is fully cooked. Avoid overbaking, as the dates can become too hard.

3. Finish and serve Spoon the whipped goat cheese into a serving bowl or platter and top with the warm bacon and date mixture. Drizzle extra honey and sprinkle fresh rosemary and sea salt on top. Serve with bread or crackers.

This article can be found in the print and digital edition of Southwest Gwinnett magazine’s November/December 2024 issue.