Since it is a chilly October here in Rhode Island, I decided to use a fall theme for the meal... lots of warm flavors with a hint of spice and lots of yummy goodness!
Enjoy :)
Apple Cider Martinis
Ingredients
2 oz vodka
1 oz butterscotch schnapps
1 oz apple cider
Directions
Combine all ingredients in a cocktail shaker. Shake with ice until chilled.
Serve in a cinnamon sugar rimmed glass.
Apple Butter Pork Loin, Roasted Garlic Mashed Potatoes, Baked Acorn Squash
Pork
Ingredients
1 ½ pound pork tenderloin
s&p to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Place pork in bottom of crock pot.
Mix juice, butter, sugar, water, and spices together in a bowl and pour on top of roast.
Cook on low for 8 hours.
An hour before serving, stir in a slurry of cornstarch & water to thicken sauce.
Potatoes
Ingredients
3 lbs yukon gold potatoes
1 stick unsalted butter
1 cup heavy cream
2 heads of garlic
evoo
S&P to taste
Directions
Begin by roasting the garlic: preheat oven to 375, slice tops off garlic so bulbs are exposed. Place garlic in baking pan, drizzle with evoo and season with S&P. Bake for 45 minutes. Let cool completely.
Peel and cut potatoes into small cubes. Boil until soft.
Place cooked potatoes and butter in mixing bowl. Combine. Add peeled garlic cloves. Combine again. Add cream until you reach desire consistency. Season with S&P to taste.
Squash
Ingredients
2 acorn squash, sliced in half and seeds removed
4 tbsp butter
4 tbsp brown sugar (light or dark)
Pam cooking spray
Directions
Preheat oven to 350 degrees.
Spray cookie sheet with Pam and place squash halves cut side down. Bake for 45 minutes or until soft to the touch.
Remove squash from over, flip so cut side is up. Fill the hole of squash with 1 tbsp butter and 1 tbsp brown sugar each.
Return to oven for 15 minutes, to melt butter and combine sugar.
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