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.

Southern Supper

I'm back!  Sorry for the hiatus.  Things just got kinda busy and I was kinda lazy.  :)
I can't say I have ever really been to the true South, but I'd love to go someday.  This is my interpretation of a southern-style dinner.  Pretend you are in the deep south, and enjoy!

Drink...

Old Fashioned

As I have said before, I am not a whiskey fan, but this is another whiskey drink that I really enjoy.  Hmmm . . . maybe I really like whiskey?  Anyway, this drink has a bit of a bite, but once you get used to it, it's quite delicious (and potent).  The Old Fashioned is rumored to have been invented in the 1880s at a gentleman's club in Louisville, Kentucky.   If only I had a parlor in a southern home in which to drink it!
Ingredients:

• 2 oz. bourbon
• 1 lump Sugar
• 1-3 dashes Angostura bitters
• Maraschino cherry
• Splash of water (optional) 
• Ice
• Orange slice and lemon twist (for garnish)

Directions:

1. Place sugar in the bottom of a glass. Wet the sugar with bitters.
2. Add the cherry (and splash of water if using it) to the glass. Muddle ingredients.
3. Add bourbon and ice.  
4. Stir gently. 
5. Garnish and serve. 

Dinner... 

Double Crunch Honey Garlic Fried Chicken Breasts

*recipe from Rock Recipes 
I did not think these were the greatest.  Fine, but not the greatest.  Doug liked them a lot more than I did.  They are fried though, which can never be that bad.  Plus, no food is more emblematic of Southern cuisine than fried chicken.
Ingredients:
(serves 4)

• 4 chicken breasts
• 2 cups flour 
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 2 tbsp ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika 
• 1 tsp cayenne pepper 
• 4 eggs
• 8 tbs water 

Honey Garlic Sauce

• 2 tbsp olive oil
• 3 – 4 cloves minced garlic
• 1 cup honey
• ¼ cup soy sauce (low sodium soya sauce is best)
• 1 tsp ground black pepper
   
  

Directions:

Frying the chicken.

1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
2. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat for good contact.  
3. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. 
4. Drain on a wire rack.
5. Make the honey garlic sauce: 
1. In a medium saucepan add the oil and garlic.
2. Cook over medium heat to soften the garlic but do not let it brown. 
3. Add the honey, soy sauce, and black pepper.
4. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily. 

    6.  Dip the fried chicken into the honey garlic sauce.

Dessert...

Chocolate Bourbon Pecan Pie

*recipe from Allrecipes.com 
I really like pecan pie, and what other way to make it better than add chocolate and booze?  This was a really good recipe.  Having never made pecan pie, I was a little intimidated.  But, it turns out to be super easy to make.  Y'all don't have to be from the south to agree that this pie is delicious!   
Ingredients:
(makes 1 large, 9 inch pie, or 2 smaller pies)

• 1 (9 inch) pie shell
• 1 cup white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 4 eggs, beaten
• 1/4 cup bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 ounces semisweet chocolate chips
• 1 cup chopped pecans

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Dining Like The Drapers

Doug and I both like Mad Men.  In preparation for the season premiere tomorrow, I made a Mad Men inspired menu.  If you haven't seen the show, it takes place in the '60s.  Therefore, I made food that was popular during that time period—something the Draper's (the main family in the show) might have eaten.  I must say, we really enjoyed this meal!  It's worth it to occasionally go back in time and eat some old classics!

Drink...

Manhattan

"You don't know how to drink. Your whole generation, you drink for the wrong reasons. My generation, we drink because it's good, because it feels better than unbuttoning your collar, because we deserve it. We drink because it's what men do."
—Roger Sterling


Whoa, this is one strong drink!  Yet, the characters on Mad Men are drinking things like this non-stop throughout the show.  I'm not quite sure how they are still standing!
I am not a whiskey fan (or at least I didn't think I was), but I find myself liking Manhattans (especially after I've had a few sips and the alcohol starts to kick in :).  In the show, Don Draper frequently drinks Canadian Club Whiskey on the rocks.  I didn't think we would enjoy that, so I went with the Manhattan, which Draper has also been seen drinking on the show.  This is a great article about Manhattans if you'd like to know more: The Manhattan Project.
Ingredients:
(makes 1 drink)

• 1¾ oz bourbon
• ¾ oz of sweet vermouth
• 1-3 dashes of aromatic bitters
• 1 Maraschino cherry

Directions:

1. Chill glass with ice.
2. Meanwhile, pour bourbon, vermouth, and bitters over ice in mixing glass. 
3. Stir for 20 seconds, and strain into a martini glass. 
4. Garnish with a Maraschino cherry. 

Dinner...

Beef Stroganoff

*recipe from Maureen K.
According to Betty Draper's son Bobby, "Mommy doesn't like to eat."  If we were making a meal for Betty, it would probably just be cigarettes and cocktails.  Luckily, I love to eat, so I made a retro recipe that was very popular in the 1960's and is still delicious today.  It's really easy to make too!  I felt just like Betty Draper serving this up for dinner—all I was missing was a cocktail dress and a cigarette!
Ingredients:
(serves 3)

• 1 large onion cut thin
• 1 can mushrooms
• 1 sirloin steak, sliced thin
• 1/3 cup of dry white wine
• 1 1/2 tbs of Heinz 57 sauce
• 1 beef bouillon cube dissolved in 1 cup of water
•  1 1/2 tbs. Sour cream
• flour

Directions:

1. Sauté the onions and mushrooms in a small amount of oil until the onions are limp.  Remove from skillet.
2. Drench steak strips in a flour, salt, and pepper mixture.  Brown the steak in batches in the skillet. 
3. Return onion/mushroom mixture and browned steak to the skillet.
4. Add wine, bouillon/water mixture, and Heinz 57 Sauce.
5. Cover skillet and cook on low heat, stirring occasionally for about 1 hour.
6. Remove skillet from heat and stir in sour cream.
7. Serve over egg noodles or cooked rice.

Dessert...

Baked Alaska

*recipe from Essential Pepin

Baked Alaska is the perfect dessert to serve to your husband after a long day of work, or to impress your dinner guests at your next cocktail party! (or so someone might say during the Mad Men era)  
In reality though, I have never had this dessert and was a little weary of how it would taste, but it impressed me!  It was easy to make and simple but delicious, despite one problem that arose.  The problem we had (Yes, in very non-Mad Men fashion, Doug helped me with this one!) was that after we added the sugar to the whipped egg whites, they were not as firm and therefore impossible to pipe into a fancy design like Jacques Pepin's.  So, ours might have looked like a baked blob, but it still tasted delicious and I was amazed that the ice cream really didn't melt after baking it in the oven!
Ingredients:
(serves 8)

• 1 pound cake (about 12 ounces)
• 2 tablespoons espresso or brewed coffee
• 2 tablespoons maple syrup
• 1 quart vanilla ice cream, slightly softened
• 6 large egg whites
• 1 cup granulated sugar
• Confectioners’ sugar, for sprinkling (oops - I forgot this!)

Directions:

Moistened cake around the ice cream...It doesn't look pretty, but it's good.

After adding the meringue...still not pretty.

1. Cut the cake into 1/2-inch-thick slices. Arrange some of the slices in the bottom of a stainless steel platter or other ovenproof platter.
2. Mix the espresso or coffee and maple and pour half of it over the cake to moisten it.
3. Spread the ice cream over the cake, wrapping the sides and top with the remaining cake slices so the ice cream is covered uniformly. Moisten with the remaining coffee mixture. Place in the freezer until you are ready to finish the recipe. (It can be frozen for at least 1 week.)
4. When the cake is frozen, whip the egg whites in a large bowl until stiff. Add the sugar in a steady stream until all is added, and beat at high speed for 30 seconds.
5. Cover the frozen cake with half of the meringue, smoothing the meringue with a spatula and making sure the ice cream is completely covered. Spoon the remaining meringue into a pastry bag fitted with a star tip and decorate the top, and sides. Place back in the freezer until you are ready to bake.
6. When you are ready to serve, preheat the oven to 425 degrees.
7. Bake for 10 minutes, or until the meringue is tinged with gold.



After baking...looks weird, but tastes great!

8. Sprinkle the baked Alaska with confectioners’ sugar. Serve immediately, spooning or cutting the dessert into bowls.

Happy St. Patrick's Day

I am half-Irish, so St. Patrick's day has always been celebrated in my house.  When I was little my dad would bring green carnations home for us and my mom would make corned beef and cabbage with mashed potatoes.  When I was older, I still got the carnations and ate the cabbage, but added in a little green beer and maybe watched the Chicago River get dyed green.  Hopefully these recipes can bring you a little St. Patty's Day cheer!

Drink...

Irish Coffee

Despite the horrible photo, this drink was quite good.  I tried to get the heavy cream to "float" on the top of the coffee like the recipe said, but mine mixed in.  Oh well, it still tasted great!  Even though we have been having unusually warm weather, it's usually still pretty chilly out on St. Patrick's Day.  This drink will warm you up for sure!
Ingredients:

• 1 1/2 oz Irish whiskey
• 1 tsp brown sugar
• 6 oz hot coffee
• heavy cream

Directions:

1. Combine whiskey, sugar and coffee in a mug and stir to dissolve. 
2. Float cold cream gently on top. Do not mix.

Dinner...

Guinness Corned Beef and Cabbage

*recipe from Steamy Kitchen
I have to be honest . . . this recipe was just ok to me.  I think I prefer an original recipe of corned beef and cabbage to this.  I'm sure you really want to try it now after that raving review!  But, I guess if you're up for something different, you could give it a shot.  The website has great step-by-step photos.  I would recommend checking it out!
Ingredients:

• 2 bottles Guinness beer (or other dark beer)
• 2 tablespoons dark brown sugar
• 3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry  ( I cheated and bought a pre-cooked one which drastically reduced the cooking time)
• 1 tablespoon pickling spice
• 1/2 onion
• 1 head garlic, halved
• 1 head cabbage
• 1 big spoonful of lard or bacon drippings (you can substitute simply with just cooking oil)
• a few carrots, cut into 3/4-inch chunks
• 1 pound of red potatoes, cut into 3/4-inch chunks
• 2 tablespoons freshly minced fresh parsley

Directions: 

1.  Preheat oven to 300F. 
2. In a large pot, whisk together the beer and the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer. Add the pickling spice, onion and garlic. Bring to a simmer on the stove, uncovered is best so you can keep an eye on it. Boiled-over beer is no fun to clean.
3. Once it begins simmering, cover the pot and place in oven to roast for 4-6 hours (or be like me and buy a fully cooked brisket and you only have to cook it for 30-60 minutes!), flipping meat once during halfway point. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage.
4. To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot, heat up the lard/bacon drippings/oil on medium-high heat. When hot, swirl the pan around to get the fat to evenly coat the pan. 
5. Add the cabbage wedges, carrots and potatoes and cook until browned, about a 3-4 minutes. Turn to brown the other side. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. 
6. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5 minutes or cooked through (pierce with fork to check doneness). Sprinkle with parsley and plate with the cabbage.
7. Slice the corned beef and serve with the cabbage and vegetables. Pour some of the sauce over the corned beef just before serving.  

 Dessert...

Irish Car Bomb Cupcakes

*recipe from  Brown Eyed Baker

An unfortunate name, a great flavor!  You can't really taste the Guinness, but I think it adds a little different of a flavor.  I could slightly taste the Jameson, and could really taste the Bailey's.  This is the first time I have filled cupcakes and now I think I am hooked!  It's so easy to do and makes the cupcake even more delicious!  
Ingredients:
(makes 24 cupcakes)
For the Cupcakes:

• 1 cup Guinness stout
• 1 cup unsalted butter, at room temperature
• ¾ cup Dutch-process cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1½ teaspoons baking soda
• ¾ teaspoons salt
• 2 eggs
• 2/3 cup sour cream

For the Whiskey Ganache Filling:

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons Irish whiskey

For the Baileys Frosting:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 6 tablespoons Baileys Irish Cream (TIP—We used Carolan's Irish Cream which is cheaper and tastes exactly like Bailey's!)
  

Directions:
To Make the Cupcakes: 

1. Preheat oven to 350 degrees F. 
2. Line 24 cupcake cups with liners. 
3. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. 
4. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
5. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. 
6. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. 
7. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. 
8. Reduce the speed to low, add the flour mixture and beat briefly. 
9. Using a rubber spatula, fold the batter until completely combined. 
10. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

To Make the Whiskey Ganache Filling: 

1. Finely chop the chocolate and transfer it to a heatproof bowl. 
2. Heat the cream until simmering and pour it over the chocolate. 
3. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. 
4. Add the butter and whiskey and stir until combined. 
5. Let the ganache cool until thick but still soft enough to be piped.

To Fill the Cupcakes: 

1. Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. 
2. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.

To Make the Bailey's Frosting: 

1. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. 
2. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. 
3. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
4. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.