Even in the Florida Keys you can feel the seasons start to change. Although we never get the extreme temperature drops the rest of the country experiences, we relish the cooler months that we’ve earned after enduring the relentless humidity, powerful storms and even stronger summer sunshine.
Even in the tropics, pumpkins start to appear, pots of soup simmer on stove tops and the cozy comfort ingredients of fall become kitchen staples.
So we invite you to try one (or all) of our favorite fall recipes.
Open your windows, enjoy the cool ocean breeze and dive into these delicious dishes.
SWEET POTATO GOAT CHEESE PUFFS
- 2 medium sweet potatoes, peeled & chopped
- 1 ounce goat cheese
- 1 teaspoon rosemary, minced & divided
- bundle of fresh sage, minced
- 1 cup parmesan cheese grated & divided
- 1 tablespoon milk
- 1 tablespoon butter
- 1 egg
- 3/4 cup breadcrumbs
- salt & pepper to taste
- honey
- parchment paper
Directions:
Preheat oven to 425 degrees.
Bring a large pot of salted water to a boil, cook potatoes for 15 min. or until tender.
Drain and place cooked potatoes in a large bowl.
Add goat cheese, butter, milk, 1/2 cup of parmesan, 1/2 teaspoon rosemary and salt & pepper to taste. Mash together.
Refrigerate for 20 min.
Line a baking sheet with parchment paper.
In a small bowl, beat the egg.
In a shallow bowl, combine breadcrumbs, remaining parmesan cheese, remaining rosemary, salt & pepper.
Roll potato mixture into small balls (about the size of a ping pong ball.)
Coat balls in egg and then transfer to breadcrumb mixture, rolling around until completely coated. Place on baking sheet.
Spritz balls with olive oil or baking spray and bake for 15 min.
Turn oven to high broil and bake for 5 more minutes until golden brown and crispy.
Drizzle with honey to serve and top with minced fresh sage.
MR. MITCHELL’S BUTTERNUT SQUASH SOUP
- 1 butternut squash
- 1 large onion
- 1 finely chopped carrot
- 2 sticks chopped celery
- 5 garlic cloves
- 1 Tbsp finely chopped ginger
- 1/2 stick of butter
- Olive oil
- 1 cup heavy cream
- 1 32 oz. container of chicken stock
- Canadian maple syrup
- Salt and pepper
- Fresh or dry rosemary
- Pumpkin seeds
Directions:
Half squash and remove seeds, then chop into cubes, brush with olive oil and place on a baking sheet with parchment paper into the oven at 350 degrees for 30 mins. or until soft.
In a medium pot, add 1/2 of the butter (¼ stick), plus the garlic, ginger, onions, carrots and celery. Heat over medium heat until for 10 minutes stirring occasionally. Add chicken stock and simmer for 10 mins.
Add stock and squash to blender and blend until creamy and smooth.
Place mixture in pot and heat on medium for 20 minutes. (Probably need to do in 2 batches 1/2 stock, 1/2 squash) then add cream, salt and pepper to taste and for 10 minutes.
Ladle into bowls and drizzle with maple syrup and a sprig of rosemary and pumpkin seeds for garnish.
Fall Flavor Salad
SALAD INGREDIENTS:
- 1 tablespoon olive oil
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- Sea salt and freshly-ground black pepper
- 5 ounces arugula
- 1 avocado, thinly sliced
- 1/2 cup crumbled goat cheese (or gorgonzola)
- 1/2 cup chopped walnuts, lightly toasted
- 1/3 cup dried cranberries
DRESSING INGREDIENTS:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, pressed or minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly-cracked black pepper
Directions:
- To Make the Dressing: Whisk all ingredients together in a bowl until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
- To Roast the Potatoes: Heat oven to 400°F. Spread the diced sweet potatoes out on a medium baking sheet. Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated. Season the sweet potatoes generously with salt and pepper. Bake for about 30 minutes, or until the potatoes are tender and lightly browned and the edges begin to carmalize. Remove from the oven and set aside.
- Salad Assembly: Once the sweet potatoes are ready, add them to a large serving bowl along with the arugula, avocado, goat cheese, nuts and cranberries. Drizzle with the dressing, and toss until combined. Serve immediately.
DIRTY CHAI ESPRESSO MARTINI
Chai Honey
- 1/2 cup honey
- 4 bags chai tea
- 1 teaspoon vanilla extract
Martini
- 1-2 tablespoons of Chai syrup
- 2 ounces vodka
- 1 ½ ounces Kahlúa
- 1 ½ ounce espresso
- 1 ounce canned coconut milk
- grated nutmeg for serving (optional)
Make the chai honey syrup ahead and let chill.
- In a medium pot, bring 1/2 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10 minutes.
- Remove the tea bags and add the honey. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Makes enough for about 6 martinis.
- In a cocktail shaker, combine 1-2 tablespoons chai syrup, vodka, Kahlua, espresso, and coconut milk. Add ice and shake vigorously.
- Strain into the prepared glass.
- Garnish with grated nutmeg
Bradshaw Apple Cider
Ingredients:
- 10 large apples, quartered
- 1 orange, halved
- 4 cinnamon sticks
- 1 tsp whole cloves
- 1 tsp allspice
- 1 tbsp nutmeg
- ½ cup packed brown sugar
Directions:
- In a large stockpot over medium heat add apples, oranges, spices and brown sugar. Cover with water by at least 2 inches. Bring to a boil, then reduce heat and simmer covered for 2 hours.
- Remove orange halves, then use a masher or wooden spoon to mash apples. Return to a simmer a let simmer uncovered for an hour or more.
- Strain through a fine mesh strainer, pressing on the solid bits with a wooden spoon to squeeze all the juices out. Discard solids.
- Ladle into mugs, garnish with apple slices or cinnamon sticks and enjoy!
Pro Tip- add rum or bourbon to individual glasses for an extra adult kick.
