the Flavors of Fall
Hot Apple Cider
• 8 cups apple cider
• 1/4 cup brown sugar
• 1 tsp. whole cloves
• 1 tsp. whole allspice
• 1 cinnamon stick
Heat all the ingredients to boiling; reduce heat. Cover and simmer 20 minutes. Strain and pour into a punch bowl.
Apple Crisp
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4-5 rm, tart apples, peeled, cored, and diced
1 tablespoon orange juice
For the crumble topping:
1 1/2 cups old-fashioned oats
1 cup all-purpose our
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 cup unsalted butter, melted
Preheat oven to 350°. Lightly spray a 2-quart baking dish with nonstick cooking spray. In a large bowl, whisk together the sugar, cornstarch, cinnamon, and nutmeg. Add the apples and orange juice, toss to coat. Pour into the prepared dish. Set aside.
Stir together oats, our, brown sugar, salt, and melted butter until a crumble forms. Sprinkle over the apple mixture. Bake for 50-60 min. until the lling is thick and bubbling around the edges and the apples are tender. Serve warm with a scoop of vanilla ice cream, if desired.
Pumpkin Soup
1 medium yellow onion
3 cloves garlic
1 large bunch fresh thyme
2 tablespoons olive oil
1 (15 oz) can pumpkin purée
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons heavy cream
Toasted pumpkin seeds for serving
Very nely chop 1 medium yellow onion. Finely grate 3 garlic cloves. Pick the leaves from 1 large bunch fresh thyme until you have 2 tablespoons. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3-4 minutes. Add the thyme, 1 (15-ounce) can pumpkin purée, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
Add 2 cups low-sodium vegetable broth and cook, stirring constantly, for 3 to 4 minutes. (The mixture will bubble.)
Remove the pot from the heat. Add 2 tablespoons maple syrup and 2 tablespoons heavy cream, and stir to combine. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
Serve warm, garnished with toasted pumpkin seeds, aky salt, fresh thyme leaves, and more black pepper.
