That Extra Dash? Cider

This is definitely the month for cider. Usually most people have it just a chilled drink during this time of year. However it can be a vital ingredient to any fall cooking or baking. Its' taste livens up any dish , giving it a pop of unexpected flavor. A dash of cider is just a great idea for whatever you have in mind.

Surprisingly any meat goes well with cider. It can be used with turkey. duck and chicken, as a sauce or a marinade to flavor the meat. Mostly it's used in pork and ham dishes. which makes sense. For centuries Germans have been serving apple dishes as sides with these meats. To add cider to them is a no brainer. There is a great crock pot recipe that calls for slow cooking ham with cider for four hours and then roasting it in a cider bath. You can also braise pork loin in it for a both delightfully sweet and savory main meal. Wild meats such as venison can also be cooked with apple cider. too, mostly in pot roasts. If you're adventurous you can try cider as a marinade for this as well.

Apple cider is widely used in baking. Many farms across the country feature apple cider doughnuts amongst their baked products. These add a sweet fruity note and are almost impossible to resist. For a different spin make cider doughnut holes too for fun party snacking. The drink is also used in muffin recipes along with cake ones. Apple cider pound cake is a New England favorite , perfect for a Sunday afternoon tea. There is also the decadent caramel apple cake made not only with cider but also with a good helping of apples and caramel. You can also use apple cider in making spicy sorbets, a good dessert for warm Indian summer evenings.

Apple cider is perfect on its' own as a refreshing, chilled drink. However it's even better used as an ingredient in any kind of dish from dinner to dessert. Try it for it's versatility and to liven up your fall menu!

Frozen Dinner

This is time of year for ice cream - for dessert or for a snack. Not for dinner. However recently it was incorporated in a full six course meal. It was not six variations on sundaes and splits. Meats and veggies were actually served with it. To top it off dessert was ice cream as well.

This was the subject of an interesting article in the New York Daily News (which has some really good foodie articles from time to time) news reporter Irving DeJohn.The dinner was served at the Roger Smith Hotel as part of its ' Edible Conversations and was inspired by NYU adjunct. Prof.Laura Weiss; book Ice Cream :A Global History. The meals started off with Guinness Float shot which features vanilla iced cream and Stout. This is nothing new. Stout ice cream is popular right now in Manhattan ice cream bars.

It does get odder with the main meals. However the combinations do work. There was salmon crostini with horseradish ice cream that rendered the fish to almost like sushi.It was followed by beet carpaccio with a goat cheese flavored one. Pea soup was also served,topped with yogurt iced cream. The biggest surprise was the tastiness of a seafood ceviche paired with a lime sorbet. It worked well together and according to deJohn tasted like a fishy margarita. There was also a loin of venison with lingonberry iced cream which was no surprise. Oftentimes deer meat is served with sweet lingonberry jelly to balance out the gaminess. The meal ended with a bitter chocolate gelato, sprinkled with sea salt, caramel and pretzels.

Is ice cream for dinner the next big thing?It would be perfect during these hot days however
it;s better relegated to dessert. There's nothing like finishing up a meal with a frozen ball of chocolate, vanilla or fruity goodness.

Don't Put Away That Grill

Even though it's the Labor Day weekend, it's not time to put away your grill . You can still have some amazing barbecues right until the first big snow. However be prepared. Supermarkets have another view of outdoor cooking as soon as summer is officially over.

Now is the time to stock up on charcoal if you plan on any fall grilling. Some stores will have the briquettes half priced .It's also good to have some order extra propane for gas grills (just don't over order. you may have the potential for an explosion if you do). Another thing is clean your grills now that the leaves are starting to fall. You may have a few stray ones falling between the bars.

What to cook in the autumn? Try heartier meats such as pork and venison. A barbecued pork loin would go well with some fresh apple chutney. Venison is perfect too however you do need a meat thermometer. Deer meat has a tendency to become overcooked and dried out. Another fall staple , acorn squash can also be barbecued.Just cut the squash into quarters and brush both sides with melted butter before it goes over the flames.

Just because it's Labor Day doesn't mean you have to stop barbecuing. You can use your grill til December and up into the New Year. Summer may be waning but grilling sure isn't!

A Good Hot Meal Chili

Nothing beats a good pot of homemade chili. It’s spicy, laden with different beans and beef and is good over everything from cornbread to polenta, from crackers to rice. It’s also pretty easy to make which make s it a good meal for busy weeknights. Even better it tastes good reheated as well. A pot of the stuff can last it through three or four dinner times.

Chili is one of the oldest European influenced dishes in North America. Legend has it that a Spanish nun, Sister Maria de Agreda taught locals around what; s now Texas Arizona and New Mexico how to make a dish that contained venison, spices and peppers or chilis. It was the first dish to be premade and then cooked. Early explorers often had chili bricks with them on expeditions to be cooked in pits. Chili queens first appeared as in the 1880s in San Antonio , selling chili on the streets to locals and visitors. The dish was even brought to the Chicago’s World Fair in 1893 so that the masses could taste this great regional, dish. After this family owned chili parlors or small cafes that feature d it opened up around Texas and other states. It was first canned by Willie Gehardt, a butcher in Corsicana, Texas in 1904.

Today you can have chili freshly made or canned. The best kind, a s with any food is the homemade, straight from the stove. Most people do prefer it with chopped meat. However you can also have vegan style with extra beans or soy chopped meat. You can also sub in turkey and chicken for a leaner chili. Chili, like sauce is up to the individual. Some people may want to add more beans or tomato sauce. Chili is perfect for spice lovers because they can ratchet up the alarm system by adding as much cayenne as you like. Also the amount can be adjusted for a family of four to a party of thirty too.

Chili is a great meal, especially if it’s homemade. There’s nothing more fun than having a mix of meat and beans thrown in and simmered with tomatoes and spices. It’s a great way to revive your palate with all its’ amazing tastes and flavors.