Fall. Love it. The cool, crisp air is a relief. Piles of leaves are big fun. The colors are spectacular. And who doesn’t enjoy cider and a warm fire on a chilly autumn night?These photos go out to family friends in Singapore. To the Scarbellos, we share these autumn photos with you and wish you were here to enjoy it.
During our time in Guam, we missed fall a lot. The change of color, the leaves, the relief of a chilly breeze, bundling up in sweaters and coats. We know you guys are enjoying Singapore, and that you make the most of what’s around you. But in case you miss fall in the last bit, here are some pics to let you know we miss you guys as well….
We also know that in that part of the world, the temperature is quite warm, all year round. So, before we share a few fall recipes, here's one that's sweet, and cool relief for those celebrating the harvest season in the warmest of weather!
Pumpkin Pie-cicles…2 1/2 lbs. butternut squash
1/2 cup pure maple syrup
2/3 cup light cream
1/2 to 3/4 teaspoon pumpkin pie spice
To make a batch, cut a butternut squash into quarters and scoop out the seeds.
Boil, bake, or microwave the squash until it's soft. Let the squash cool a bit before scooping its flesh into a medium-size bowl. Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. Use a potato masher or food processor to mush the squash and blend all of the ingredients.
Spoon the mixture into ice pop molds (we were able to fill 10), add sticks, and freeze for at least 6 hours before serving.
And here's one for thoe who are wrapping up in sweaters and coats to keep warm in the chilled air...
Warm Caramelized Onion Dip
1 tablespoon butter
1 tablespoon oil
4 large sweet onions, sliced
1 4 ounce package of cream cheese, softened
1/2 Cup mayonnaise
1/2 cup Parmigiano Reggiano, grated
Pepper to taste
Melt the butter and heat the oil in a large skillet. Add the onions and slowly caramelize on over medium-low heat for about 1 to 3 hours. Mix skillet contents and remaining ingredients and place in a baking dish.
Bake in a preheated 350 degrees F oven until the top is nicely browned, about 30-50 minutes.
To serve, you can either leave the dip in the dish, or spoon it into a seeded and cleaned pumpkin. Placing the lid and stem back on the pumpkin bowl will keep the dip warm. Serve with veggies, bread, or crackers.
By far though, my favorite thing to make in the fall is candy apples,...and apple dumplings, and applesauce cake, and apple pie, oh my!
Here's a candy apple recipe for the sake of sharing.
1/2 C light corn syrup
3/4 Cup Water
2 C sugar
food coloring (1 tsp or more depending on tint)
4-6 small apples - crisp apples like granny smith or honey sweet work well - washed and dry.
In a heavy bottom saucepan, combine all but the apples. Heat to boiling at 320*. It's important to get the temp very high so that the candy hardens. Avoid stirring to much because this will cause crystallization. While waiting for the candy to boil, place a piece of parchment or wax paper on a baking sheet and grease it very well. Put 1 stick (Popsicle, skewers, lollipop sticks etc) into each apple.
Once the candy is boiling and has reached 320*, quickly work to dip the apples into the coating, gently turning the apple via the stick to get the entire surface coated. Then set the apple onto the prepared tray and allow to cool for at least 20 -30 minutes. Store at room temp. These make great gifts and are such a yummy fall treat!