Autumn is in the Air!

My favorite season has arrived!!  Since it has been feeling more and more like fall here, I decided to make a seasonal dinner.  There are a lot of spices and flavors in this meal that make me feel nice and cozy on crisp fall day!
Drink...

Ginger Apple Cocktail
*recipe adapted from: The Tampopo Post
I have to admit, I was a little unsure of how this one would taste.  Plus the original recipe calls for bourbon, and I didn't have that, so I used Irish Whiskey instead.  However, no need to fear...this drink is delicious and full of Autumn flavors!  The whiskey also worked really well with it.
Ingredients:

• Apple Cider
• Ginger Beer
• Bourbon or Irish Whiskey

Directions:

1. Put 1 part whiskey or bourbon, 2 parts apple cider, and 2 parts ginger beer into a glass with ice.
2. Stir.
3. Garnish with a dried apple or an apple slice.

Dinner...
This was a perfect Fall meal!  The squash was delicious and ridiculously easy.  It had just the right amount of sweetness and flavor.
The pork was incredibly tasty.  The apples add a nice sweetness while the prosciutto added a good salty flavor.  
This is a recipe to impress for your next Fall Fete! 

Pork with Dried Apples & Prosciutto 
*recipe from: Eating Well
Yum, yum, yum.  So simple, yet so delicious!  I thought this was perfect except that I might add a little more cider and chicken broth because my sauce reduced a lot and I was wishing there was a little more for the pork.
Ingredients:
(serves 2)

• 2 thin-cut boneless pork loin chops, (8 ounces), trimmed of fat
• 1/8 teaspoon kosher salt, or to taste
• 1/8 teaspoon freshly ground pepper
• 1 teaspoon extra-virgin olive oil
• 2 thin slices prosciutto, (1 ounce), chopped
• 1 cup apple cider
• 3/4 cup chopped dried apples
• 1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)
• 1 teaspoon cider vinegar
• 1 teaspoon chopped fresh sage, or 1/4 teaspoon rubbed dried sage
• 2 teaspoons whole-grain mustard
• 1 teaspoon cornstarch

Directions:

1. Sprinkle pork chops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned on both sides, 1 to 2 minutes per side. Transfer to a plate. Add prosciutto and cook, stirring constantly, until browned, about 1 minute. Transfer to the plate.
2. Add cider, apples, 1/4 cup broth, vinegar and sage to the pan and bring to a boil, scraping up any browned bits. Reduce heat to a simmer and cook, stirring occasionally, until the apples have softened, 4 to 6 minutes.
3. Stir together mustard, cornstarch and the remaining 1/4 cup broth in a small bowl. Add to the pan and bring to a simmer, stirring constantly. Return the pork and prosciutto to the pan and simmer, turning the pork to coat, until heated through, 1 to 2 minutes.

Acorn Squash with Brown Sugar Butter Sauce
*recipe from:  Savory Sweet Life
I have had similar recipes before that were a little to sweet.  I liked this one because my squash was slightly sweet, but it didn't taste like I was eating dessert.  I also loved it because instead of having to roast in the oven for 45 minutes, the squash first cooks in the microwave for 15 minutes and then just goes under the broiler.  So simple!
Ingredients:
(serves 2)

• 1 acorn squash, cut in half with seeds removed
• 1/2 cup water
• a couple pinches of salt
• a couple pinches of nutmeg
• a couple pinches of cinnamon
• 2 – 1 Tablespoon pats of butter
• 4-6 Tablespoons brown sugar

Directions:

1. Preheat oven on HIGH-Broiler.  
2. Pour water in a microwavable casserole dish large enough to accommodate the squash.  Place the acorn squash flesh side down in the dish and microwave for 15 minutes.  Remove from microwave carefully because the dish will be hot.  
3. Remove the acorn squash and transfer to a baking sheet with the flesh side facing up.  Place a small pat of butter in each half and rub the entire flesh sided surface.  Any remaining butter should be left in the middle of the squash.  
4. Sprinkle the squash with salt, nutmeg, and cinnamon.  Finally sprinkle between 2-3 Tablespoons of brown sugar around the rim of the squash and allow the remaining sugar to join the butter in the center (This will be your brown sugar sauce).  
5. Broil on high heat for 5 minutes.  You should seem some the rim of the squash with caramelization.  If not, broil for an additional 3 minutes.  Remove from heat and enjoy!

Dessert...

Maple Walnut Cupcakes
*recipe from: Martha Stewart
These are not your typical cupcakes.  They're not super-sweet at all.  When I first tried them, I thought they tasted more like a buttered muffin than a cupcake.  However, after eating them every night for the past week, I have really grown to love them and their subtle flavors.  I typically like things much, much sweeter, but these are a nice change of pace.  
Ingredients:
(makes 2 dozen cupcakes)
For the Cake:

• 2 3/4 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 sticks (1 cup) unsalted butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup milk
• 1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine

For the Maple Buttercream:

• 3 large egg yolks
• 1 cup pure maple syrup, best quality
• 2 sticks (1 cup) unsalted butter, cold, cut into small pieces

For the Candied Walnuts:

• 1/2 lb walnut halves
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 3 tbs milk
• 1/2 tsp vanilla extract

Directions:

1. Make the cupcakes:
1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.
1. Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then re-invert and let them cool completely, top sides up. Frost tops with Maple Buttercream and garnish with candied walnuts. 
2. Make and Frost with the Maple Buttercream:
1. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
2. With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.
3. Make and top with the Candied Walnuts:
1. Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes. Remove from heat, and stir in vanilla immediately. .
3. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.