While the temperatures remains high, and the cactus stay green, we envy those around the country who are experiencing this phenomenon called "Fall".  Ann & Jason will do their best to bring Fall to culinary couples this October by Bobbing for Apples!

Cider Dark & Stormy:  Kim & AJ

When asked to come up with an apple cocktail, most of us would probably think of an Appletini.
 Kim & AJ thought outside the box and delighted us with a very unique and creative play on an apple drink - the Cider Dark & Stormy.

Made with lemon, simple syrup, scotch, and apple cider - with a surprise visit from lavender - this drink was the perfect refreshment for a hot Fall day in Tucson!

Recipe:

1 sprig fresh lavender
lemon wedge
1/2 oz simple syrup
3/4 oz fresh lemon juice
2 oz scotch
4 oz apple cider

Add liquid ingredients to a shaker and shake with ice.  Strain into a tall Collins glass.  Garnish with lavender and lemon.

Makes 1 serving.

Apple Whiskey Turkey Meatballs with Bourbon Whiskey BBQ Sauce:  Heather & Eric


Heather & Eric not only cooked with apples, but took the theme to another level by making you "bob" (luckily, with a toothpick) for the meatballs out of the crock pot :)

We also got to sample the apples that Heather & Eric soaked in Bourbon for several days before making them into meatballs - wow those were strong!!!

These meatballs are amazing and have already become a go-to potluck recipe for both me and my mom!

Recipe:

http://insidebrucrewlife.com/2013/01/apple-whiskey-chicken-meatballs/

Ingredients

• 1 pound ground chicken
• 1 cup shredded parmesan cheese
• 1/2 cup shredded apples
• 1/2 cup plain breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon diced garlic
• 1 egg
• 1 Tablespoon dried parsley flakes
• 1/2 cup Open Pit Apple Whiskey barbecue sauce

Instructions

1. Combine all the ingredients in a bowl and mix very well. Shape the meat mixture into 24 good sized meatballs. Place on a baking sheet that has been sprayed with non stick spray.
2. Bake the meatballs for 20 minutes at 400* Remove from oven and place in a crock pot. Add the barbecue sauce and stir. Keep warm. Refrigerate leftovers

Notes

Feel free to use more or less barbecue sauce according to your taste.

http://allrecipes.com/recipe/16115/bourbon-whiskey-bbq-sauce/

"This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend."

Ingredients

• 1/2 onion, minced
• 4 cloves garlic, minced
• 3/4 cup bourbon whiskey
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon salt
• 2 cups ketchup

• 1/4 cup tomato paste
• 1/3 cup cider vinegar
• 2 tablespoons liquid smoke flavoring
• 1/4 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 1/3 teaspoon hot pepper sauce, or to taste

Directions

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Five Spice Chicken Thighs with Apples and Sweet Potatoes, Apple Cider and Wild Rice Pilaf, and Mixed Greens with Apple Cider Vinaigrette Dressing:  Ann & Jason

For dinner, Ann & Jason roasted chicken thighs with apples, fennel, onion, and sweet potatoes.  Both a delicious and beautiful recipe!

On the side they served a wild rice pilaf made with chopped apples and apple cider (along with a flavorful mixture of pecans, raisins, currants, dried cranberries, and candied ginger) and a mixed greens salad with apple cider vinaigrette.  By the time we ate dinner it had cooled off outside and we enjoyed dinner on the patio under the stars.

Recipes:

Five Spice Chicken Thighs with Apples and Sweet Potatoes:
http://www.myrecipes.com/recipe/five-spice-chicken-thighs-apples-sweet-potatoes

Serves 4-6

1 small fennel bulb with feathery stalks
3/4 pound sweet potatoes, peeled and cut into 1/4 inch slices
1 1/4 tsp kosher salt, divided
1/2 tsp pepper, divided
1 medium red onion, cut lengthwise into 1/3 inch wide slices
2 large firm-tart apples, such as Ida Red, Sierra Beauty, or Granny Smith, unpeeled, sliced into 1/4 inch wedges
6 bone-in, skin-on chicken thighs (2 3/4 lbs total)
2 Tbs salted butter, melted
1 tsp honey
1 1/2 tsp Chinese five-spice

Preheat oven to 425.  Cut off fennel stalks and reserve feathery leaves.  Trim base of bulb and anytough outer layers.  Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.

Oil a large rimmed baking sheet and arrange sweet potatoes and fennel in a single layer.  Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Arrange onion and apples over potatoes and sprinkle with 1/4 tsp each salt and pepper.  Set chicken on top.  In a small bowl, combine butter, honey, five-spice and remaining 1/2 tsp salt.  Brush onto chicken.

Roast 15 minutes, then tip pan and baste ingredients with juices (use a bulb baster or wide spoon).  Continue to roast until chicken is nicely browned and no longer pink at bone (cut to test), 15 to 20 minutes more.  Baste everything again and scatter reserved fennel leaves on top. 

• 
  
• Apple Cider and Wild Rice Pilaf:
• http://www.food.com/recipe/apple-cider-wild-rice-pilaf-treasure-205948
• Makes 4 servings
• 2⁄3cup wild rice
• 2cups apple cider, fresh
• 1cup water
• 1⁄4cup butter
• 1⁄4cup pecans, chopped or 1⁄4 cup sliced almonds
• 1⁄4cup golden raisin
• 1⁄8cup currants
• 1⁄8cup dried cranberries, halved
• 2tablespoons candied ginger
• 1large shallot, french, thinly sliced
• 1⁄2teaspoon salt
• 1⁄2teaspoon fresh ground black pepper
• 1⁄2teaspoon cinnamon
• 1⁄4teaspoon nutmeg
• 1apple, ida red, peeled, cored & chopped

Wash rice three times, drain well.

Combine rice, cider and water in pan.  Bring rice mixture to boil, reduce heat to low and cover and simmer 45-60 minutes.

In a large frying pan, melt butter on low, add pecans, raisins, currants, and cranberries, ginger and shallots, stirring for 5 minutes.

Next add the salt, pepper, cinnamon, nutmeg, fresh apple and wild rice.  Cook on low for 2 minutes until heated, serve warm.

Apple Cider Vinaigrette:

http://www.healthyseasonalrecipes.com/apple-cider-vinegar-salad-dressing/

Ingredients

• 1 small shallot (or one lobe of a large), peeled, cored and quartered
• 1/3 cup extra-virgin olive oil
• ¼ cup cider vinegar
• 2 teaspooons Dijon mustard
• 2 teaspoons honey
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Instructions

1. Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator up to 1 week. Bring to room temperature before serving if it becomes solid.

Apple Cobbler:  Ryan & MJ

For dessert, Ryan & MJ made a delicious apple cobbler with an added touch of creativity - they placed a blueberry layer on top of the cobbler to serve as a layer of water over the apples through which you must bob :)  Served with vanilla ice cream and a caramel sauce this dessert did not disappoint!

Recipe: