We had a ton of apples and I decided to throw together a quick apple themed dinner using the things we had around the house. And Noam and Kristin brought a salad with a cider vinaigrette. Perfect! I decided it would be fun to share the menu with you. Consider a theme for your next get-together! Happy Fall!
Wine: Hauser’s Grand Reserve Apple Wine from Bayfield, WI
Salad: Noam’s Toasted Almond Salad with Apple Cider Vinaigrette
Appetizer: Whiskey Cheese Fondue
1 cup wine, 12 oz. shredded swiss and gruyere cheese, 1 Tbsp cornstarch, 1/4 cup whiskey
In your fondue pot, heat the wine until it begins to bubble. Combine the cheese and cornstarch. Add the cheese in four handfuls. Stir each handful in until it is completely melted. When all of the cheese is melted and combined, stir in the whiskey. Keep over low heat while eating. Serve with chunked apples, and fresh sourdough bread. Spice it up with cayenne pepper, parsley, or green chilis!
Main Course: Caramelized Onion Butternut Squash Soup with Apples
2 Butternut squash, 6 small apples, 2 purple+1 yellow onion, garlic, 4 cups chicken broth, spices, 1 bottle of Crispin hard cider
Remove the seeds and strings from two medium butternut squash. Roast the squash (4 halves) for 40 minutes at 350 degrees. Caramelize 2 large purple and 1 large yellow onion with 3 Tbsp of butter for 25 minutes. Add 3 cloves crushed garlic. Pour in a 12oz bottle of Crispin cider and cook down for 3 minutes on high heat. Peel, core and dice 6 small apples. Add 4 cups of chicken broth, pepper and salt. Scoop the roasted squash into the soup and puree with an immersion blender. Add a pinch of allspice and curry powder. Top with cream, chopped fresh parsley and roasted pumpkin seeds.
Dessert: Omenapiiraka- Finnish Apple Pie
Have a great Wednesday!