Think Pumpkin Spice is Cheugy? Me Too. Here are Some Alternatives:

Cheugy adj.

Definition: The opposite of trendy. Stylish in middle school and high school but no longer in style. Used when someone still follows these out of datetrends. This may include but not be limited to fashion, habits on social media, usage of slang, etc.

Ex. the term "girlboss", UGG boots, Juicy Couture tracksuits, 2016 Youtuber style makeup, etc.

Now that we've gotten that out of the way, let's continue:

It seems that pumpkin spice has the world in a chokehold from September 1st to Thanksgiving. There’s nothing necessarily wrong with pumpkin spice, but I think we can agree it’s a little basic, and pumpkins aren’t the only thing that autumn’s bounty has to offer us. I’m here to show you that there’s more things on your Thanksgiving table that you’re neglecting and could stretch this fall. Here are some fall flavors that will make you look forward to the autumn chill:

Quince and Almond

Quinces are fall-ripening fruits popular in Europe, but a little more difficult to find in the USA. Think of them like a pear’s sexy evil twin. When raw, they are a hideous assault on the tastebuds: astringent, bitter, and hard. However, when cooked down with sugar, they lose their tannic quality so the pear-like, slightly floral flavor comes out, and it is simply divine. Quince jam is easy to find on Amazon and in many grocery stores. In Spain, it is eaten as a paste with Manchego, which is delicious, but if you’re going to use it in sweets, I would say almond is a match made in heaven.

Sage and Brown Butter

Sage is an underrated herb, and when it’s velvety leaves are fried up in some brown butter, it can make just about anything taste deep and delicious. Most often it is used on gnocchi, but makes a good sauce for any pasta, especially if you throw in some salty grated Parmesan.

Pecan and Bourbon

Buttery pecans, dark and boozy bourbon and maybe a hit of brown sugar or cinnamon? Sign me up. This combo is deadly in a cookie, and will have people drooling. Pecan pie is a fall-favorite, but we can also extend the goodness elsewhere, just like we extended pumpkin spice.

Plum and Chai Spice

Depending where you live, plums could be in season from July through October. Chai spice and plums are the perfect pair, and go well in upside down cakes, breads, and tarts. This could be a way to spruce up some bland plums, or even be cooked down add a bit of character to a simple coffee cake as a topping. For those unfamiliar, chai is an Indian spice blend containing the gorgeous cardamom, cinnamon (less than pumpkin spice though), ginger, cloves, and often other spices too. It is the perfect spice blend to complement sweet fruits like plums, whereas pumpkin spice has an overdose of cinnamon that lends its flavor into non-sweet fruit like pumpkins. You could even use chai spice with apples too.

Fig and Brie

Fig season begins mid-august and ends around the first week of October depending how hot the year has been. The season is pretty short but that just means more of an incentive to enjoy the figs while they last. They go well with lots of cheese, and in my opinion, fresh figs are good with soft cheeses, and dried are good with harder cheeses. Figs also pair well with warm spices such as allspice, ginger, and cinnamon, so you could pair the pumpkin spice with fig instead. Ripe pears also go well with Brie and soft cheeses if figs are too hard to find.

Cranberry Orange

So, maybe this is more of a winter combination, but put this with some walnuts or pistachios in a scone, tea bread, tart, or cookie, and you’ll be golden. Cranberries get often overlooked and relegated to the insipid can of cranberry sauce on Thanksgiving, but they are a stunning tart and flavorful addition to desserts beyond that. Speaking of cranberry sauce, make your own this year, add a drop of Cointreau or Triple Sec while it’s cooking and thank me later.