Warm Delights for Fall and Winter

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Autumn Sangria

Sangria isn’t just for summer!

  • Ingredients

    750 ml bottle red wine3 tbsp sugar1 oz orange juice1 cinnamon stick2 whole cloves1 star anise1 oz Grand Marnier1 grapefruit, sliced1 orange, sliced1 apple, sliced1 cup grapefruit sparkling water1 cup fresh cranberries (optional)1 cup pomegranate seeds (optional)

  • Directions

    Blend together all ingredients into a large pitcher, stirring until the sugar dissolves. Refrigerate for at least two hours. Serve over ice.

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Long Lake Iced Tea

For those still-warm autumn days on the deck.

  • Ingredients

    1 oz Triple Sec
    1 oz spiced rum
    1 oz. gin
    1 oz. apple vodka
    4 oz. cranberry juice
    2 oz. lemon lime soda
    Mint for garnish

  • Directions

    Pour Triple sec, rum, gin, vodka, and cranberry juice into a cocktail shaker or jar with lid. Shake well to combine. Pour into two glasses or copper mugs with ice. Add lemon lime soda and stir.

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Grown-Up Hot Chocolate

For those cool fall nights by the fireplace.

  • Ingredients

    2 cups homogenized milk
    ½ cup Kahlua
    2 tbsp powdered sugar
    4 oz bittersweet chocolate, finely chopped
    Whipped cream
    Chocolate curls or cocoa

  • Directions

    Combine milk, Kahlua, and sugar in a medium saucepan and bring to a light simmer over medium heat. Remove from heat when bubbles form around the edge.
    Melt chocolate in microwave on 30-second intervals, stirring between each one, just until melted.
    Whisk melted chocolate into milk mixture. Pour into mugs and top with whipped cream and chocolate curls/dust of cocoa.

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Roasted Tomato Soup

  • Ingredients

    4 lb ripened tomatoes, quartered
    1 head garlic, cloves separated
    ¼ c. plus 1 tbsp olive oil
    1 tsp sea salt
    1 tsp coarse black pepper
    1 medium yellow onion, finely chopped     1 tsp dried basil
    ½ tsp dried oregano
    2 tbsp balsamic vinegar
    4 c. vegetable broth
    1 tbsp. fresh thyme
    ¼ cup heavy cream
    ¼ cup fresh basil, plus more for garnish

  • Directions

    Preheat oven to 400°F. Line a baking sheet with parchment paper and spread tomatoes on sheet. Sprinkle garlic cloves throughout the tomatoes, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for one hour or until the tomatoes are very soft. When tomatoes are halfway done, place a large pot on medium heat and add 1 tablespoon olive oil. Add onions and sauté until soft, stirring occasionally, for approximately
    5 to 7 minutes. Add dried basil and oregano and sauté for 1 to 2 minutes. Add balsamic vinegar and cook mixture until the vinegar stops bubbling and reduces by half. Add broth and fresh thyme to the pot, increasing heat to high and bring to a boil. Reduce heat to medium low and simmer 10 to 15 minutes and turn off the burner. Add roasted tomatoes, garlic, cream and fresh basil to the pot. Blend the soup until smooth with an immersion blender. Serve with fresh basil garnish.

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Grandma’s Potato Soup 

  • Ingredients

    4 medium red potatoes, cubed
    1 large carrot, peeled and chopped    ½ medium yellow onion, chopped ½ tsp. salt
    Dash pepper
    1 clove garlic, minced
    1 bay leaf
    ¼ c. butter
    4 tbsp. flour
    1 c. sour cream
    1 tsp. dried dill weed    1 tbsp. white vinegar

  • Directions

    In a large pot, cover chopped vegetables with water; add salt, garlic and bay leaf. Simmer on low heat until vegetables are tender. In a small saucepan, make a roux by melting butter and adding flour one tablespoon at a time, stirring constantly until light brown. Add one cup of vegetable broth from the large pot into roux, stirring constantly. Stir roux/broth mixture into the soup. Bring to a boil while stirring and remove from heat. Add sour cream, dill and vinegar. Remove bay leaf and serve.

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Cheesy Cheddar Broccoli Soup

  • Ingredients

    ¼ c. butter
    1 c. yellow onion, finely chopped
    1 large clove garlic, finely minced
    ¼ c. + 3 tbsp all-purpose flour
    3¼ c. milk
    1 can (284 ml) chicken broth
    ½ c. heavy cream
    3 c. (packed) finely chopped fresh broccoli florets 2½ c. old cheddar cheese
    1/3 c. finely shredded Parmesan cheese
    Salt and freshly ground black pepper, to taste

  • Directions

    Melt butter in large pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4 to 5 minutes. Add in garlic and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk then chicken broth. Stir in broccoli. Cook stirring constantly until mixture begins to thicken. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 to 8 minutes. Remove from heat. Stir in cream, then add grated cheeses, mixing until melted. Season with salt and pepper to taste. Serve warm with more cheddar if desired.