Friday, October 4, 2013

when summer meets fall

My birthday hits when summer meets fall. That end of September time, when you are dying to wear boots and blazers, but it is still 85 degrees out. During this time of year, I get a serious itch for hearty fall food. I broke down and made turkey pumpkin chili a few weeks ago because...well, I love turkey pumpkin chili. Here are a few early fall ideas - not super heavy, but make you realize the leaves are turning.
Apple Atlas Cocktail
To help relieve you when you have the weight of the world on your shoulders.
1 part apple jack
2 parts dark rum
1/2 shot triple sec
2 shakes of bitters
Shake and serve over ice with an apple slice.
Laird's Apple Jack - this will definitely be used a few times before the close the year!
Spaghetti Squash with Roasted Vegetables
1 medium spaghetti squash, roasted until tender - shredded
Bunch of kale, roughly chopped
pint of cherry tomatoes, halved
8 oz mushrooms, quartered
small onion, diced
1/3 cup Parmesan cheese
2 cloves garlic, minced
Roast squash and set aside to cool. When you can handle it easily, shred into long strands. Toss tomatoes and mushrooms in about 2 tablespoons EVOO with S&P, roast at 400 degrees for about 20 minutes, until tender. In large saute pan, add tablespoon EVOO, saute onion until translucent. Add garlic for 1-2 minutes. Add chopped kale and cook until soft. In large bowl toss squash, garlicy kale, onions, tomatoes and mushrooms. Salt and pepper well and add a bit more EVOO if needed. Toss in Parmesan and mix well. Serve with bread - so delicious and simple!

Golden Butternut Squash Soup (adapted from Martha Stewart's)
2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
1/4 cup fresh orange juice
4 cups vegetable or chicken stock
sour cream (optional)
Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in stock. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes. Using immersion blend, gently pulse to puree soup to the consistency you would like. Stir in orange juice and more salt (to taste). Serve soup hot with a dollop of sour cream on top. This is so good.

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