Daily Archives: September 23, 2009

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While The Fall Season is synonymous with apple picking, changing leaves, and the kids heading back to school, it seems that as the weather changes, so do our taste buds. With the crisp chill of fall comes a need for warmer recipes. Here at FlipKey, we decided to compile a few recipes for our favorite fall feasts, so that whether you’re watching the colors change on the Cape or basking in the heat of Hawaii, you can enjoy a taste of fall.

Butternut Squash Soup
1 butternut squash
2 cloves garlic
1 Cinnamon stick
¼ cup carrots
¼ celery
Bacon (optional)
6 cups chicken stock
½ cup half and half
Nutmeg

Dice squash, carrot, celery, garlic, cinnamon stick and bacon. Fry in a large pot with butter for about 8 minutes. Add chicken stock and let simmer for about 10 minutes. Throw away the cinnamon stick.

Let the soup cool down before putting it in a blender. Puree until smooth. Heat soup back up to a simmer, stirring in the half and half.

To serve sprinkle with nutmeg, salt, pepper and cheddar cheese if preferable.

Beef Stew
2 pounds cubed beef
Olive Oil
1 chopped onion
4 sliced carrots
8 cups beef stock
7 cups peeled, cubed potatoes
2 tablespoons chopped parsley
1 tablespoon dried thyme
2 bay leaves
6 cloves minced garlic
1/8 teaspoon ground cloves
1 tablespoon Worcestershire sauce

Saute beef with olive oil until meat is brown on all sides. Add and sauté garlic. Add beef stock, Worcestershire sauce, bay leaves, onion, carrots, potatoes, thyme and cloves. If using a crock pot cook on low for 10 to 12 hours (5 to 6 on high) or let simmer on stove about 40 minutes to an hour, stirring periodically every 10 minutes or so.

Remove bay leaves before serving.

Hot Apple Cider
2 quarts apple cider
½ cup lemon juice
2 whole cloves
½ cup brown sugar
1 orange, sliced
A Pinch of nutmeg
1 cup rum (optional)

Add apple cider to a pot on medium heat. Add remaining ingredients (except for nutmeg). Let simmer for 30 minutes, stirring often.

To serve, pour mixture through strainer (to remove herbs). Garnish with nutmeg.

Caramel Apples
6 cold apples
1 cup cream
½ teaspoon sea salt
1 cup honey
14 ounce package individually wrapped caramels, unwrapped

Remove stem from apples, and replace with craft stick. Cover a baking sheet with parchment. Prepare a bowl of cool water to place pan in later.

Heat cream and salt briefly, stir in honey and caramel and bring to a boil. Bring to a simmer, stirring with a spoon for about 15 minutes. Place pan in bowl of cool water to stop caramel from cooking (caution: do not get any water into the mixture!) Dunk apples into caramel mixture and place on parchment paper. Let cool in fridge and enjoy ?