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'Falling' for Fall: celeb-signed cookbook contest + Marc Forgione's cobbler recipe

From pumpkin lattes on the menu at your local Starbuck's, to the visibly crisp chill in the air, Fall has officially made her debut.  The 3-week countdown to Halloween begins on Monday and, just beyond that, Thanksgiving, my favorite holiday of the entire year, follows just a short 3.5 weeks later. 

So, in anticipation of 'the annual day of gluttony,' I wanted to spotlight the brand new cookbook from Macy’s Culinary Council, aptly titled, "The Macy’s Culinary Council Thanksgiving and Holiday Cookbook."  Comprised of more than 80 holiday recipes written by the Council's thirteen highly esteemed, all-star chefs (think Marcus Samuelsson, Emeril Lagasse, Cat Cora, to name a few), the cookbook also includes the history of Macy's legendary Thanksgiving Day Parade, which will celebrate its 85th anniversary this year!

**CONTEST**  Being that the cookbook will not be released to the public until mid-October, I wanted to host a contest for you, my dear readers: the winner will receive a SIGNED copy of The Macy’s Culinary Council Thanksgiving and Holiday Cookbook!  To enter, please send me an email (Lindsay@TheLunchBelle.com) with the subject, "Macy's Thanksgiving."  The winner will be lucky email #6.


Just to whet your appetite and give you a little tease, I wanted to include this mouth-watering recipe from Council member, Marc Forgione.  By the way, if you think this dessert sounds amazing, check out some of the cocktail recipes (courtesy of Marcus Samuelsson, Emeril, and Marc Forgione) leaked from the cookbook over at Betty Confidential!  Score.

Honeycrisp Apple and Dried Fruit Cobbler

“This is a lighter take on the traditional cobbler. Instead of baking the fruit for a half hour to crisp the topping, I bake the topping separately, and then gently sauté the fruit for just a few minutes to make a warm compote.”  Marc Forgione

Serves 6 to 8


  • 1 cup all-purpose flour
  • 1⁄2 cup firmly packed light brown sugar
  • 1⁄4 cup granulated sugar
  • 1⁄2 cup old-fashioned rolled oats
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 2 tablespoons ground cinnamon


  • 1⁄2 cup unsalted butter
  • 4 Honeycrisp apples, peeled, halved, cored, and sliced or chopped
  • 1 cup firmly packed light brown sugar
  • 1⁄2 cup water
  • 1⁄2 cup dried cranberries
  • 1⁄2 cup dried cherries
  • 1⁄2 cup dried figs, stemmed and halved lengthwise
  • 1⁄4 cup fresh mint leaves, cut into thin strips

Vanilla ice cream for serving

Freshly cracked black pepper for serving (optional)


For the topping: Preheat the oven to 350°F. In a food processor, combine the flour, both sugars, and the oats and pulse a few times to mix. Scatter the butter cubes over the flour mixture and pulse just until the mixture resembles a coarse meal.

Sprinkle the mixture in a thin, even layer onto a rimmed baking sheet. Bake for 10 minutes. Remove from the oven, stir in the cinnamon, and then return to the oven. Bake until the mixture holds together in clumps and is beginning to brown, about 4 minutes longer. Remove from the oven. (The topping may be prepared up to 24 hours in advance; let cool completely, and store in an airtight container at room temperature. Just before serving, return the topping to the baking sheet and place in a preheated 350°F oven until warm, 6 to 8 minutes.)

For the fruit: While the topping is baking, in a large skillet, melt the butter over medium heat and cook just until it begins to brown and smells nutty, about 2 minutes. Add the apples and brown sugar and toss to combine. Add the water and all of the dried fruits and stir well. Bring to a gentle boil, adjust the heat to maintain a steady simmer, and cook until the apples begin to soften and the liquid in the pan is reduced to a syrup, 8 to 10 minutes. Remove from the heat and fold in the mint.

Transfer the fruit mixture to a large gratin dish and sprinkle the topping evenly over the surface. Alternatively, divide the fruit mixture evenly among 6 to 8 compote dishes and sprinkle an equal amount of the topping over each serving.

Serve immediately with the ice cream. If you like, offer black pepper at the table to sprinkle on top.


Until we eat again,

The Lunch Belle

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