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Fall getaways in the Empire State

Fire pit at the 1000 Islands Harbor Hotel (Courtesy photos)

Autumn is a glorious time for a road trip, and there are a wide variety of offerings to choose from in the Empire State. The Harbor Hotel Collection’s Annual Apple Days returns from September 6 - October 16, at three AAA Four Diamond waterfront hotels: Chautauqua Harbor Hotel on Chautauqua Lake, Watkins Glen Harbor Hotel in the Finger Lakes region and 1000 Islands Harbor Hotel on the shores of the Saint Lawrence River. Apple Days celebrates apple picking season in Upstate & Western New York with seasonal amenities, such as apples and fresh cider at check-in, and special menu items featuring delicious appleinspired dishes and signature cocktails. Guests will receive a list of nearby orchards they can visit for apple picking.

Now’s a great time to plan a fall road trip to all three destinations, for the entire family or just a romantic getaway for two. A scenic three-hour drive through peak foliage separates Chautauqua Lake from Watkins Glen and from Watkins Glen to 1000 Islands, with many interesting stops, natural wonders, and historic attractions in between. A sample road trip itinerary can be found here at https://www.harborhotelcollection.com/pdf/doc-consumerroad-trip-final-re-1568726568.pdf

Travelers who visit two hotels on consecutive nights will get a portable minicooler stuffed with goodies for the drive. For more info or to make a road trip reservation, please visit HarborHotelCollection.com

Greater Ithaca and Tompkins County offer miles and miles of trails for the hikers to explore. Take in breathtaking views and over 150 waterfalls and gorges, including iconic Taughannock Falls, Buttermilk Falls and Ithaca Falls trails. In addition to hiking, travelers will enjoy the Cayuga Lake Wine Trail, established in 1983 and recognized as America’s First Wine Trail, providing an unmatched touring and tasting experience across Ithaca’s local wineries on the banks of Cayuga Lake.

The Hotel Ithaca Hiking Package includes one overnight accommodations; breakfast for two; complimentary parking; late checkout of 1 p.m.; hiking location transportation with shuttle to hiking location upon request; cinch bag of hiking/outdoor supplies including but not limited to sunblock, lip balm, bug spray, snacks and water (substitutions may apply).

For more information or reservations, visit thehotelithaca.com

Taughannock Falls, NY

Cobble together a delicious end-ofsummer dessert

By CHEF EILEEN BARETT

Special to the AmNews

Every year as the summer months draw to an end, I find myself trying to make the most out of all this delicious ripe fruit. My dinner tables are graced with fresh fruit tarts, pies, cobblers, and crumbles. I recently made this Mixed Berry Cobbler and my guests were thoroughly pleased, but they were also very curious about the difference between a crumble and a cobbler. Here’s what there is to know: crumbles and crisps are very similar. Both contain fresh fruit and are covered with a streusel topping that gets baked. Crumble toppings, however, usually do not contain oats, whereas crisp toppings do. Cobblers are a fruit dessert baked with a fluffy biscuit-style topping. This recipe can be made with just one berry type or as many varieties as you choose.

Mixed Berry Cobbler

(Eileen Barett photo)

The berries:

4 ½ cups fresh (blueberries, blackberries, raspberries) ½ cup sugar 1 tablespoon all-purpose flour

The dough: 1 ½ cups all-purpose flour ½ teaspoon kosher salt 2 tablespoons sugar 2 ½ teaspoons baking powder 6 tablespoons cold unsalted butter, cut into ½ inch pieces ¾ cup heavy cream, plus additional for serving and flour. Set aside.

To make the dough, mix the flour, salt, sugar and baking powder in a food processor and pulse in the butter until mixture resembles coarse meal. Remove from processor and place in a bowl, add the cream and mix lightly, just until the dry ingredients are moistened; set aside.

Put the berries in an 8x8 or 9x9 baking dish. Make 9 balls out of the dough and press into 2-3 inch patties. Arrange them over the top of the berries, almost completely covering the surface of the pan. Bake until the topping is brown and the juices bubble up around the crust, about 30 to 45 minutes.

Serve warm or at room temperature with whipped cream.

Berry season brings new life to desserts

By CHEF EILEEN BARETT

Special to the AmNews

I’ve been living my best culinary life out here in Nantucket. Access to fresh fruits and vegetables from their local farms has breathed new life into my cooking. Over the past couple of weeks, I’ve had the most fun creating new desserts. There is nothing better than berries during berry season because they are at their peak! But here is a recipe that can be made any time of year.

Strawberry Almond Crumble

1½ pound strawberries, hulled ⅓ cup Turbinado sugar ½ cup almond meal/flour 2 Tbsp vanilla extract For the topping: 1 cup all-purpose flour 1½ teaspoon baking powder 1 stick cold butter, cubed 2 cups sliced almonds ¾ cup turbinado sugar Whipped cream, to serve

Preheat the oven to 400 degrees Fahrenheit. Put the hulled strawberries into your baking pan and toss with ⅓ cup of sugar, almond meal, and vanilla extract and set aside.

To assemble your topping: put the flour and baking powder in a food processor and cut in the cold butter using the pulse button. Remove mixture from the processor and stir in the sliced almonds and sugar.

If mixing by hand, add the flour, baking powder, and butter to a bowl and cut in the butter. When you’ve finished combining these ingredients, it should be crumbly. Stir in the sliced almonds and sugar with a fork.

Pour this blend over the strawberry mixture, covering the strawberries in an even layer. Pay close attention to edges and make sure they are covered.

Set the pan on a cookie sheet that is covered with parchment paper and bake in the oven for 40-50 minutes, until the crumble topping is golden brown and some of the juices have bubbled out.

This crumble is great warm or at room temperature. Let it stand for at least 15 minutes before serving. Serve with whipped cream for added indulgence.