1) Butternut squash soup – Just follow the recipe and get lost in the fun. Everybody’s doing it. No, really, this is one of my favorites – such a dreamy, buttery, creamy treat that, let’s face it, is as appropriate during this time of the year as it will ever be.
What You Need:
2 T butter
1 med. Onion. Chopped
½ t. thyme fresh if you have it
½ t. curry powder
2 T flour
1 c apple juice and 1 c chick stock
½ pound butternut squash peeled seeded and cut into cubes
½ c heavy cream
salt and papper
For garnish (optional):
thin wedges of granny smith apple
1 T hazelnut or walnut oil
1 T finely chopped hazelnuts or walnuts
What To Do:
In a large saucepan, melt butter over medium heat. Add ion and pinch of salt. Cook until onion is translucent but not brown. Add thyme and curry powder, cook 1 minute longer. Sprinkle flour over onion mixture, whisk until smooth. Cook 3 minutes. Slowly add stock and apple juice, then the squash. Raise the heat to high and bring to boil. Cook until squash is very tender, about 20 minutes. Remove from the heat. Allow to cool.
Transfer to a blender in small batches, taking care to fill blender jar no more than half full. Personal experience has taught me that hot liquids tend to blow up in the blender (Yikes – remember those safety glasses!) if it is filled too full or started at a high speed. Hold the lid on the blender jar tightly with a pot holder . Then turn on starting at low speed. Strain soup though a sieve if desired (not necessary in my opinion).
Return to heat. Add cream and correct the seasonings.
Ladle into bowls and garnish.
Makes 4 cups of soup
2) A football with a good, sticky grip enables me to channel my inner Uncle Rico after Jets’ victories.
3) Enjoy a glass of the Cadillac of Bourbons with a few, but not too many, ice cubes. Sip slow and let Maker’s warm you up to compliment the crisp fall weather. Drink it neat for deeper taste, respect and chest hair growth.
4) Honey Crisp Apples – For those seeking a non-sour apple option with optimal snap and flavor, get to your local grocery store and stock up on these guys. Better yet, get out to rural neighboring parts of the tri-state area, participate in a Hayride (6), and do the apple picking yourself. Perhaps at Wightman’s Farms in Morristown, NJ.
5) Leffe Blonde – Described as a Belgian Abbey Ale, and claiming to be around since 1240! That is impressive. Indeed, it almost tastes like something from the middle ages. And I don’t even know what that means, because I wasn’t there. But these guys were. It’s creamy and complex, and deserves a spot in your fridge.