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Cooking up a unique fall menu with Karli Ritter

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KANSAS CITY, Mo. -- Karli is back in the kitchen with chef Matt Chatfield, and the two whipped up a delicious fall meal.

Grilled Brie with Apples and Pistachios


1 Wheel of Brie Cheese
2 Tbsp. Olive Oil
2 crisp apples sliced or diced
¼ cup honey
½ cup pistachios toasted
Side Options - crackers, bread, toasted bread, pita chips.


Preheat outdoor grill to 350 F. Preheat oven to 350 F.

Remove the brie cheese wheel from the wrapping (rind on) and coat in olive oil.

Place the cheese directly on the hot grill and cook for 10-15 seconds, until a grill mark is achieved.

Flip the brie and grill for an additional 10-15 seconds, or until crusted, being attentive to make sure the cheese does not start to ooze out of it’s crust.

Place on baking sheet lined with parchment. Bake for 5 minutes, or until soft to the touch.

Remove from the oven to your serving platter, and top with the apples, drizzle with honey, and sprinkle the pistachios.

Serve with crackers, chips, or pita chips


Lamb Burnt End Sliders


1 cup favorite BBQ Rub
One 2-3 pound boneless leg of lamb
8 slider buns
2 cups freshly fried onion straws
8 slices pepperjack cheese
1 cup your favorite bbq sauce


Special equipment: a smoker or grill

Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the lamb leg with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 195 degrees F when inserted into the thick part of the roast, Monitor the internal temperature carefully.

Separate the sections of the meat from each other. Trim the visible fat from the roast pieces and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the roast reaches 205 degrees F. Remove the roast pieces from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter.

Serve it hot on slider buns with fresh fried onion straws, pepper jack cheese, and bbq sauce.

Apple Tart with Almonds


1 sheet frozen puff pasty, thawed
All-purpose flour (for surface)
4 tablespoons almond butter
4 tablespoons apple butter
1 pound braeburn apples (about 2 large), peeled, cored, sliced into ½-inch wedges
¼ cup chopped salted, roasted almonds
2 tablespoons unsalted butter, cut into pieces
Sugar (for sprinkling)
1 large egg

Preheat oven to 425°. Roll out puff pastry on a lightly floured surface into a long rectangle. Cut in half crosswise (halves should be almost square). Transfer to a parchment-lined rimmed baking sheet; prick with a fork in several places. Using a small offset spatula, spread 2 Tbsp. almond butter in the center of each half to make a 5" round, then spread 2 Tbsp. apple butter over top of each nut-butter round. Pile up apples in the center of each puff pastry and top with almonds. Dot fruit with butter and sprinkle with sugar.

Beat egg and 1 tsp. water in a small bowl, then brush pastry with egg wash and fold up edges around apples, leaving the center open. Press along the folded edges to lightly seal. Brush outside of pastry with egg wash and sprinkle with more sugar. Let chill in freezer 10 minutes.

Bake tarts until puff pastry is golden, 15–20 minutes. Reduce oven temperature to 350° and continue to bake until pastry is deep golden brown and apples are tender, 20–25 minutes.


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