Fall Foliage Vacation Rental Recipes

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

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 ?



  1. I was wondering what is up with that weird gravatar??? I know 5am is early and also I'm not looking my top at that hour, but I hope I don't look like that! I may possibly however make that face if I'm asked to do 100 pushups. lol

  2. I have an awesome Butternut Squash and Chantrelle Risotto recipe.

    1 cup risotto (or arborio rice)
    3 tbsp butter
    3 cups+ chicken stock or water
    1 cup white wine
    1/4 cup minced onion
    1 clove garlic, minced
    1 small butternut squash, peeled, seeded & diced
    1 cup chopped chantrelle mushrooms
    1/4 cup shredded parmesan cheese
    1 tbsp fresh sage leaves, finely chopped
    salt & pepper to taste

    Melt butter in large skillet or saucepan over medium heat. Add garlic and onion, saute about 4 minutes until translucent. Add rice and saute until the rice looks "pearly". Add the 1 cup wine and stir slowly until all the liquid is absorbed. Do not let rice burn or stick. Add 1 cup of chicken stock and butternut squash and stir slowly until liquid is absorbed. Add 1 cup of chicken stock and mushrooms and stir again until absorbed. Rice should be soft and creamy. Add more liquid as needed until you get there. Stir in parmesan cheese and salt, pepper and sage at the end. This process takes about 20-30 minutes and patience. You cannot just put a lid on it and walk away, but it is really yummy.

    Note: If you cannot get fresh chantrelles in your area, any mushroom will work. Also, any sweet winter squash will work.

  3. Wonderful recipe. Ive tried it and it is delicious. Fall in Hawaii is a great time. Surf beginning to roll in, pleasant temperatures, and great deals on accommodations. The Pine Trees Beach Villa on Hanalei Bay Kauai is offering a great special for last minute Fall travelers. Imagine...enjoying Thanks Giving in luxury with panoramic Hanalei Bay ocean views.

    Easy Hawaii Thanks Giving Recipe:
    1 - Whole Turkey or Pork Butt (cooked underground Hawaiian style AKA 'Imu')

    Lomi Salmon
    3 lbs of tomatoes (diced)
    1/2 salted salmon (diced)
    1 large bunch of green onions (sliced thinley)
    1 sweet onion (diced)
    Mix all ingredients together and chill.

    1 Bag of Hanalei Poi (Taro)
    Place in a bowl and mix to the right consistency of choice.

    This is really all you need to experience the true local style Thanks Giving dinner.

    As we say, oh so 'Ono' delicious....

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