Fall-ing for Flavor: Recipes from Publicis Sapient’s kitchen to yours

Food can do more than just nourish your body. It fosters connections, evokes memories, and brings people together. This season, we are excited to share our team’s favorite dishes from around the globe. As we indulge in these delightful recipes this season, we also embrace the broader concept of giving. Whether it’s lending a helping hand to someone in need, sharing a meal, or simply expressing gratitude, these actions enrich our lives and those around us. We hope these recipes inspire you to gather with loved ones, savor the flavors of fall, and create beautiful memories together. Here’s a season of warmth, gratitude, and giving.

Happy Fall from our folks to yours!

Recipe #1: Crockpot Chili con Carne

Ingredients

Serves: 5-6

• 2⅕ pounds ground beef
• olive oil
• 3 teaspoons chili powder (to taste)
• 2 teaspoons paprika
• 1 pinch of salt
• 1 pinch of pepper
• 2 cans diced tomatoes
• 2 tablespoons tomato puree
• 1 medium onion (roughly chopped)
• ounce bittersweet chocolate
• 4 tablespoons flour
• 1 beef broth
• 1 handful button mushrooms
• 1 green peas (cut into strips)
• 1 can kidney beans

1. Heat oil in a large pot and sauté chopped onions and minced garlic until soft.
2. Add ground beef to the pot and cook until browned.
3. Stir in chili powder, cumin, and paprika for flavor.
4. Add tomato paste or canned tomatoes to create the base of the sauce.
5. Add kidney beans and let the mixture simmer to meld the flavors together.
6. Taste and adjust spices as needed. Serve hot with rice or bread.

Recipe #2: Homemade applesauce

Ingredients:

• 3 pounds of apples (cored, chopped but not peeled)
• ½ cup of granulated sugar
• ½ tsp of cinnamon
• ½ cup of water

Instructions:

1. Place the peeled, sliced apples into the bowl of your crockpot.
2. Sprinkle the sugar and cinnamon over the apples and mix well.
3. Pour the water into the crockpot and place the lid on top. Cook over high heat for four hours.
4. When cooking time is up, remove the lid and mix the apples using a wire whisk, stirring until smooth, or until desired consistency is reached. This applesauce tastes delicious warm! 
5. To store, allow the applesauce to cool completely then place in a sealed container in the fridge. Enjoy! 

Recipe #3: Pan de Muertos

Bread:

• ¼ cup milk
• ¼ cup butter
• ¼ cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• ¼ cup white sugar
• 2 teaspoons anise seed
• 1 ¼ teaspoons active dry yeast
• ½ teaspoon salt
• 2 large eggs, beaten
• 1 tablespoon orange zest

Glaze:

• ¼ cup white sugar
• ¼ cup orange juice
• 2 teaspoons orange zest
• 2 tablespoons white sugar

1. Gather the ingredients.
2. To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
3. Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
4. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
5. Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
6. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
7. To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes.
8. Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

Recipe #4: Gujiya

Ingredients

• 1 cup all purpose flour
• 1/4 cup water
• 4 tbsp Oil

For Filling:

• 1 Nestlé MILKMAID Mini
• 1/2 cup Semolina flour
• 1/4 tsp Cardamom powder
• 2 tbsp Raisins
• 2 tbsp Cashew nuts
• 2 tbsp Chopped almonds
• ~2 cups Shredded coconut (unsweetened)

1. To make the filling, roast semolina on low flame till it changes color. Mix in Nestlé MILKMAID, cardamom powder, raisins, cashew nuts, almonds, and grated coconut. Cook on medium/low flame, stirring occasionally, till the mixture is dry. Divide into 16 portions.
2. To prepare the dough, pour oil into the all purpose flour. Add water and make it into a stiff dough. Knead the dough till pliable. Keep aside covered for 10-15 minutes. Knead dough once again. Divide into 16 balls.
3. Roll each ball into a flat round. Place one portion of the filling, fold it over and shape it into gujiya sealing the edges with little water. Deep fry in hot oil till golden brown.
4. To seal, use gujiya molds or press with the ends of a fork or simply twist with your hand.