Fia’s fall favorites and a chance to have a taste for yourself

Fall in Maine has four major food groups — pumpkin, cranberry, apples and squash. This roundup provides directions on how to use some of Maine’s fall favorites to create recipes that are sure to leave your friends and family stuffed and ready to take on the frosty foggy mornings and early sunsets for the season.

And if you like what you see here, be sure to visit me at Harvest on the Harbor Saturday, Oct. 26, at Portland’s Ocean Gateway Pier where I’ll be serving up samples of pulled pork. For a full schedule, visit

Pumpkin Cinnamon Rolls

For the bread:
  • 1 c. pumpkin puree
  • 2 large eggs
  • 1/4 c.lukewarm water
  • 1/2 stick butter, softened
  • 4 1/4 c. all-purpose flour
  • 1/4 cup dry milk
  • 3 tbsp. brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1 tsp. salt
  • 2 tsp. bread machine yeast
For the filling:
  • 4 tbsp butter, melted
  • 1/2 c. brown sugar
  • 1/4 c. maple sugar
  • 2 tbsp cinnamon
For the glaze:
  • 1 c. confectioner’s sugar
  • 1/4 c. maple sugar
  • 1-2 tbsp. milk

Combine all bread ingredients in the bowl of a bread machine and run on dough setting. Preheat oven to 350 degrees. After dough cycle has completed, roll dough out to about 1/2 inch thick. Combine filling ingredients and spread over dough in a thin layer. Roll dough up and divide first in half, then half again. Divide each remaining section into three and place slices cut-side-up in a greased baking pan. Set on stovetop and allow to rise 20-30 minutes or until doubled in size. Bake 30 minutes and allow to cool slightly. Combine glaze ingredients and drizzle over finished rolls.

Apple Cider Pulled Pork

  • 2 lbs pork
  • 1 large onion, quartered
  • 3 apples, cored and sliced (skin on)
  • 2 c. apple cider
  • 1/4 c. apple cider vinegar
  • 1 c. ketchup, divided
  • 2 tbsp. whole grain mustard
  • 1 tbsp. molasses
  • 2 tbsp. Worchestershire sauce
  • 5 whole garlic cloves
  • 2 tbsp maple syrup
  • 1/4 c. brown sugar
  • 2 tbsp sriracha (or your favorite hot sauce, to taste)
  • salt & pepper to taste

In the bottom of a crock pot, place onions and apple slices. Place pork (I used ribs, because that was what I found the best deal on when I was shopping, but you can use a roast or loin) on top of the apples and onions. Sprinkle with salt and pepper. To the pot, add cider, vinegar, 1/2 c. ketchup, mustard, molasses, Worchestershire, garlic, and maple syrup. Cook on high for about 4 hours, or until fork-tender. Remove pork to a dish to shred with two forks, and strain liquid into a saucepan. To the liquid, add remaining ketchup, brown sugar and sriracha, and reduce by half. When the sauce has reduced and thickened, and the pork is shredded, return the pork to the sauce and serve on your favorite roll, with a spicy garlic dill pickle!

Delicata Tortelloni with Brown Butter & Fried Sage

  • 1 small delicata squash (halved, seeded and roasted)
  • 1 c. ricotta cheese
  • 1 lb. sweet Italian sausage (cooked, drained and minced)
  • 1 package square wonton wrappers
  • 1 stick butter
  • handful of sage leaves, chopped or torn

Scoop cooked delicata squash out of skins into a large bowl. Add sausage and ricotta, and mix well. Drop by spoonfuls onto wonton wrappers. Fold over and seal into triangle shapes with water, then fold opposite corners over to meet in the middle and again seal with water. Drop into boiling, salted water and cook until they float to the top. In a frying pan, melt butter over medium heat until the solids begin to brown, then add the sage and cook until crispy. Serve over tortelloni.

Orange-glazed Cranberry Doughnuts

  • 1 navel orange (zest and juice)
  • 1 c. fresh cranberries
  • 2 c. flour
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. granulated sugar
  • 1 large egg
  • 1/4 c. buttermilk
  • 2 c. confectioner’s sugar
  • sweetened dried cranberries, finely chopped
  • oil, for frying

Heat oil in a deep pan or a fryer to 375 degrees. Mince fresh cranberries well (I used a food processor.) Add flour, spices, orange zest, baking powder, sugar and salt and combine well. Add egg and buttermilk, and mix until it forms a slightly-sticky dough. (You may need to work in more flour if it is too sticky to begin with.) Roll out to about 1/2 inch thickness and cut using a doughnut or biscuit cutter. Fry for about 3 minutes or until dark golden brown on both sides; remove to paper towel or brown paper bag to drain. Combine confectioner’s sugar and orange juice in a shallow bowl to make a thick glaze; dip the cooled doughnuts into the glaze to coat one side, then sprinkle with chopped dried cranberries. (You could also sprinkle on some toasted, chopped pecans.)

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Fia Fortune

About Fia Fortune

Fia Fortune is a home cook who enjoys gardening, creating recipes for her two blogs, cooking for herself and her boyfriend, and trying to keep up with their blended family of four cats.