Pumpkin Maple Old Fashioned

I am both a pumpkin and alcohol (in moderation, at least most of the time) enthusiast, so when I heard that a pumpkin spirit existed, and even more, it was from a Wisconsin distillery, I was instantly intrigued and determined to seek it out. A small bit of research led me to discover that the genius folks at Great Lakes Distillery and Lakefront Brewery, both in Milwaukee, had come up with the idea to distill the exceptional Lakefront Brewery Pumpkin Lager into a spirit (over a couple of drinks, naturally). Already a devotee of this exceptional brew, the only pumpkin lager available in the world, I was further motivated to obtain this amazing spirit, which most certainly did not disappoint. Since there is no other spirit like this made in the world, I went first to the Great Lakes Distillery website for my inaugural cocktail recipe. Old Fashioned? Love them! And with maple syrup? Absolutely! Just as I suspected, this cocktail is an amazing (and boozy) taste of fall, but only for those who aren't just trying to hide alcohol in sugary mixers to get drunk, but truly enjoy and appreciate the taste of spirits.

Pumpkin Maple Old Fashioned

from Great Lakes Distillery

serves 1

2 oz Great Lakes Distillery Pumpkin Seasonal Spirit
1/2 oz pure maple syrup
2 dashes Angostura bitters
small disc of orange zest

1. Over a mixing glass squeeze orange zest through a flame to expel burnt oils into the glass. Drop in burnt orange zest and add the Pumpkin Spirit, maple syrup, and bitters. Fill glass with ice and stir for about 30 seconds. Strain into a small chilled rocks glass. Garnish with a orange zest spiral.

Maple-Roasted Pork Spareribs

Ribs are one of my favorite foods in the world, but I've never attempted them at home, primarily because of the amount of time they take to cook, making them impossible for dinner on a weeknight. I've had a beautiful rack of Berkshire pork spareribs from Willow Creek Farm in my freezer for quite some time, and when I saw the evening Packer game on the schedule (allowing ample time for the ribs to cook), I knew it was time to finally tackle this long-postponed project. Willow Creek pork is some of the highest quality you can buy, so I knew I wouldn't do them justice with just a basting of grocery store barbecue sauce. When I found this recipe from one of my favorite recipe sources, Food and Wine, that included maple syrup (one my favorite flavors), I knew I had found a sauce worthy of this exemplary pork. While this pork would be delectable even on its own, the glaze hits all the elements of good sauce-smoky, sweet, acidic, and spicy, blending beautifully with the savory, juicy pork. The irresistable aroma will taunt you from the oven for hours, but the wait is all worth it when you sink your teeth into these sticky, delicious, fall-off-the-bone-tender ribs. If you've got the time and want to do game-day food right, honor your team by whipping up a batch of these spare ribs, grab a roll of paper towels, and dig in!

Maple-Roasted Pork Spareribs
from Food and Wine
serves 4 to 6

1/2 cup pure maple syrup 
1/4 cup tomato sauce 
1/4 cup red wine vinegar 
1/4 cup fresh lemon juice 
2 tablespoons light brown sugar 
1 tablespoon minced garlic 
1/2 teaspoon ground ginger 
Salt and freshly ground pepper 
Two 3-pound racks pork spareribs

1. Preheat the oven to 350°. In a saucepan, combine the maple syrup, tomato sauce, vinegar, lemon juice, brown sugar, garlic, ginger and 1 teaspoon each of salt and pepper; bring to a boil. Simmer over low heat for 15 minutes.

2. Meanwhile, set each rack of ribs on a large rimmed baking sheet, meaty side up, and season all over with salt and pepper. Roast the ribs for 30 minutes, shifting the pans from top to bottom halfway through cooking.

3. Brush the ribs with some of the sauce and roast for about 1 1/2 hours longer, brushing with the sauce every 15 minutes and shifting the pans occasionally. If the pan juices begin to burn, add a few tablespoons of water to the pans and scrape up any caramelized drippings; baste the ribs with the drippings. Remove from the oven.

4. Preheat the broiler and position a rack 8 inches from the heat source. Put both racks of ribs on 1 baking sheet, meaty side down, and brush with the sauce. Broil the ribs for 2 to 3 minutes, until glazed and lightly crusty. Turn the ribs, brush with any remaining sauce and broil for about 3 minutes, or until glazed and crusty; transfer to a work surface. Cut in between the bones, mound the ribs on a platter and serve.

 

Cream of Broccoli Soup

Contrary to what this week's weather might have you believe, it is actually fall and for me, fall is soup season. While I did enjoy this brief return to summer weather, I found myself longing for true fall, when hearty soups like this one are immensely satisfying and I can indulge in my favorite fall flavors and types of dishes. The spice of the mustard seeds paired with the broccoli gives the soup true fall flavor, accented by subtle hint of brightness and acidity from the lemon juice, with the sour cream lending just enough creaminess to make the soup feel luxurious without becoming too heavy. If you have time for an extra step, I recommend roasting the broccoli for an extra dimension of flavor, but this simple collection of ingredients is already more than the sum of its parts. This soup serves two as main course alongside a side salad and a roll or slice of crusty bread (or Wasa bread, as I've done here) or four as first course or side to a sandwich. If you have any leftovers the next day, the soup takes on a new dimension as the flavors have been allowed to meld together and develop even further. Once the regular temperatures of fall return, dig out your soup pot and venture into the comforting dishes of fall.

Cream of Broccoli Soup
from Gourmet, via Epicurious
serves 2

3/4 cup chopped onion
1 carrot, sliced thin
2 teaspoons mustard seeds
2 tablespoons unsalted butter
3/4 pound broccoli, chopped coarse (about 3 1/2 cups)
2 cups chicken broth
1 cup water
1 1/2 teaspoons fresh lemon juice, or to taste
1/4 cup sour cream

1. In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender.

2. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

Roasted Poblano and Corn Frittata

Although many people think of eggs only as a quick and cheap meal, I delight in meals centered around eggs for breakfast, lunch, or dinner. And because I love eggs (and veggies and cheese) so much, frittatas make frequent appearances on my dinner table. In this frittata rich, farm-fresh eggs envelop a beautiful melange of smoky, spicy poblanos, sweet corn, and salty cheese. Poblanos, particularly when roasted, are my favorite peppers and I can think of few better companions for them than fresh corn or cheese. This dish is equally appropriate for breakfast, lunch, or dinner, and is still delicous the next day either on its own, or between a couple of pieces of bread as a sandwich.  Although most delicious during late summer when peppers and corn dominate the farmers' market, this is a bright spot in the dark days of winter when you're reminiscing about sun and warmth and craving bright flavors.

Roasted Poblano and Corn Frittata
serves 2

3 small to medium poblano peppers
Canola oil cooking spray
4 eggs
1/2 cup fresh corn or frozen corn, thawed
1 ounce queso fresco or feta cheese, crumbled
Salt and freshly ground black pepper

1. Preheat broiler and coat poblanos evenly with cooking spray. Place poblanos on a cookie sheet lined with aluminum foil and broil, turning frequently until all sides of the poblano are blackened, about 6 to 10 minutes, although this can vary greatly depending on the strength of your broiler. (Alternatively, grill peppers on a charcoal or gas grill or gas burner). Remove peppers from the oven, transfer to a bowl, and place a towel over the bowl. Once the peppers have cooled enough to be handleable, remove the skins and cut into peppers into small squares.

2. Reduce oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add 1/2 cup chopped poblanos, corn, and cheese and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan, using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the center of the frittata is still runny, 4 to 8 minutes.

3. Transfer skillet to oven. Bake until frittata is set in the center, about 3 to 5 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Fettuccine with Tuna and Garlic

Although I'm usually really good about meal planning and grocery shopping because I love shopping the farmers' market and searching for recipes, every once in a while there's an evening where I get home with absolutely no plan for dinner and a relatively empty fridge because we've gone through most of my farmers' market bounty from the night before. This recipe was my answer to that predicament one Friday night. I always have dried pasta and tuna in the cabinet and with a bit of good olive oil and garlic, it became a quick and healthy dinner. This recipe is a variation on a traditional Italian dish, and no doubt recipes for dishes similar to this abound. I love both garlic and parsley so I quite generous with those ingredients and would be even more liberal with the roasted red pepper flakes if I was cooking it only for myself. Quick to prepare and highly satisfying, this is a great recipe to keep on file when you're starving and need a quick and healthy meal. To round out the meal, add a nice side salad or other vegetable (I chose peas, a delightful pairing), and a glass of wine to treat yourself if it has been a long day (or week). Buon Appetito!

Fettuccine with Tuna and Garlic
serves 2

4 ounces whole wheat fettuccine 
2 tablespoons extra-virgin olive oil
4 large garlic cloves, finely minced or pressed through a garlic press

One 5-ounce can tuna, drained and flaked 

1/2 cup minced flat-leaf parsley 

1/4 teaspoon crushed red pepper 

Salt and freshly ground pepper

1. Cook the fettuccine in a pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes . Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot.

2. Meanwhile, in a small pan, heat the olive oil over medium heat. Add the garlic and cook, stirring frequently, until the garlic is lightly browned and fragrant, 2 to 4 minutes. Add 1/4 cup of the reserved pasta cooking water and the tuna, parsley and crushed red pepper and cook over medium heat for 2 minutes until sauce is slightly thickened.

3. Pour the sauce into the pot with the fettuccine, adding enough of the remaining reserved pasta cooking water to coat the pasta with the sauce. Season with salt and pepper to taste and serve.

Chicken, Roasted Broccoli, and Bacon Salad

Since we're due for a bit of summer-like weather this week, I thought I'd sneak in another salad recipe, though this one is decidedly hearty and a bit too heavy for the hottest days of summer. Carnivores will appreciate the moist grilled chicken and crispy, smoky bacon, while vegetable enthusiasts will delight in the fresh greens and the sumptuous caramelized broccoli.This salad has the flavors of a decadent baked potato without turning into a complete gut bomb, filling you up without requiring an immediate post-meal nap. This meal toes the line between healthy and indulgent, sneaking in some healthy ingredients for those who would otherwise turn their nose up at salad and allowing salad enthusiasts to spoil themselves a bit. For those of you in households with both the meat and potatoes and vegetable-lover camps, try out this delicious middle ground recipe and make everyone happy.

Chicken, Roasted Broccoli, and Bacon Salad
serves 2

8 ounces broccoli florets
1/2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

8 ounces boneless, skinless chicken breast
4 slices bacon
1/2 small red onion, sliced
8 ounces mixed salad greens
2 ounces shredded sharp cheddar cheese
Salad dressing, for serving (I suggest ranch or honey mustard dressing)

1. Preheat an oven to 450 degrees. Toss broccoli florets with olive oil and salt and pepper to taste. Spread in an even layer on a baking sheet. Cook until broccoli is caramelized and tender, tossing occasionally, for about 20 minutes (depending on the size of the florets).

2. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Shred or slice into small pieces.

3. While the chicken is cooking, preheat a pan over medium heat and add the bacon. Cook, flipping regularly, until bacon is crisp. Remove bacon from pan and drain on paper towels. Once cool, break bacon into small pieces.

4. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the onion, broccoli, bacon and cheese. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

Fresh Corn Muffins

The cooler temperatures of fall and winter call for soups, stews, and chilis, and when I have soup, stew, or chili I require some sort of bread product for dipping, be it crusty bread or rolls, crackers, or even a grilled cheese. When I made Three Sisters Stew, my thoughts immediately turned to cornbread, which I'd been craving for weeks. While even the simplest corn muffins make from Jiffy mix are delicious, I like to put extras into my corn muffins, like fresh corn, peppers, cheese, or bacon (or any combination of those ingredients). This corn muffin recipe is a great basic recipe, with just a bit of sweet fresh corn and spicy jalapeno pepper to punch up the flavor. The whole wheat pastry flour keeps the muffin light and airy and contributes just a touch of nutty flavor, instead of the traditional all-purpose flour that disappears completely behind the flavor of the cornmeal. These muffins take just a few minutes to whip up and any extras can be frozen and reheated quite successfully, so keep a batch in the freezer to make even a meager meal of canned soup a little bit special.

Fresh Corn Muffins
adapted from Food and Wine
makes 12 muffins

6 tablespoons canola oil 
1/2 cup fresh corn kernels (from 1 ear)

2 jalapeños, seeded and finely chopped 
Salt 
1 cup yellow cornmeal 
1 cup whole wheat pastry flour 
1/4 cup sugar 
1 tablespoon baking powder 
1 cup buttermilk 
1 large egg, lightly beaten 

1. Preheat the oven to 375°. Line a 12-cup muffin pan with paper liners. Heat 1 teaspoon of the oil in a medium skillet. Add the corn and jalapeños, season with salt and cook over moderately high heat until crisp-tender, 2 to 3 minutes. Scrape onto a plate to cool slightly.

2. In a bowl, whisk the cornmeal with the flour, sugar, baking powder and 1/4 teaspoon salt. Add the buttermilk, egg and the remaining oil and stir until blended. Quickly stir in the corn mixture and pour the batter into the muffin cups.

3. Bake the muffins for about 16 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.