Autumn Sangria

autumn-sangriaAutumn is a time of change, so I suggest we switch up our Sangria, dress it with the proper spices and make it ready for the fall.

This simple recipe produces delicious and attractive results.

Ingredients:
2 peeled and chopped pears
4 peeled and chopped apples
Jim Beam’s Fire Whisky (about 2 ½ cups)
Burnett’s Pumpkin Spice Vodka (about ½ cup)
½ quart apple cider
bottle Pinot Grigio
cinnamon sticks

To make a sangria suitable for an autumnal gathering, begin by cleaning, peeling, and dicing fruit of the season. I used Bosc pears and a mix of Gala and Granny Smith apples. Place the fruit in a bowl and cover them with Cinnamon whisky and Pumpkin spice vodka. I went heavier on the cinnamon because I like Jim Beam’s spicy bite. However, adjust the proportions to suit your taste. Float a few cinnamon sticks atop. Cover and refrigerate overnight.
When preparing the drink for consumption, pour the drunken fruit into an appropriate container. (I used my crystal punch bowl.) Add ½ a quart of apple cider and 1 bottle of cheap Pinot Grigio. Turning Leaf caught my attention with its pretty label, appropriate name, and inexpensive pricetag. Give the mix a gentle stir. When serving, be sure to add a scoop of the fruit to float atop the wine glass. (The fruit was my sister Heather’s favorite part of the drink!)
Cheers, and happy haunting!

Super Simple Pumpkin Soup

Super-Simple Pumpkin Soup

Written by Kerry E.B. Black

 

halloweenpumpkinSurmount the challenge of feeding your monsters before Tricks-and-Treats this Halloween by preparing this super-simple pumpkin soup.

 

To create, you need:

 

6 cups chicken stock

1 can pumpkin puree

1 medium onion, fine chopped or minced

1 ½ Tablespoon butter

1 clove minced garlic (approximately 1 teaspoon)

Salt, white pepper, and nutmeg to taste

1 cup heavy whipping cream

For garnish, if desired, add a dollop of sour cream, roasted pumpkin seeds, and a sprinkle of fresh parsley and thyme.

 

Mince onion and sauté in butter in the bottom of a stock or crock pot. Add other ingredients except whipping cream and garnish items. If added to a crock pot, cook on high for 4 hours. If using a stock pot, cook on low heat until warmed through (about 45 minutes.) Stir in cream. Cook an additional 5 minutes. Ladle soup into bowls. Garnish with a dollop of sour cream, baked pumpkin seeds, and/or a sprinkling of herbs.

Paired with a loaf of crusty bread, this creamy soup warms your band before they march into the night.

You can spice the soup up a bit by adding a dash or two of powdered red pepper.

Bone appetite!