|9/10/2021 10:38:00 AM|
Are you ready for some football?
by JEFF NORTONLabor Day is passed, so you know what that means... fall, football and apples!
Maybe three of my favorite things, so that’s going to be our theme today. I’ve got some appetizers in store, some apple recipes and of course they will all be fall themed.
This is the type of weather that I enjoy. I love summer, but can be a sweaty mess, so these brisk fall days are the perfect remedy. I love getting out on Friday nights with the little chill in the air covering the local football teams, think it’s perfect watching football on Sunday with the windows open and the cool breeze coming in, and find myself loving fall more and more every year. Except that it just means we’re closer to those bitter winter months. Oh well, we just have to enjoy what we get while we get it!
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We’re going to start with a super easy one because appetizers are all about getting things done quick and fast so you have more time to work on the main dish. You do need a smoker for this one, but it’s not a long, arduous smoke.
This recipe has been gaining in popularity this summer, and I finally tried it last week since I’m hosting a football party this weekend, and it’s definitely coming out for the celebration.
SMOKED CREAM CHEESE
1 pkg. (8 oz.) cream cheese
1 1/2 tbsp. of your favorite BBQ sweet rub
1 disposable aluminum pan
Prepare your grill or smoker for 200 degrees. Use your favorite pellet or add wood chips or chunks of choice.
Place unwrapped cream cheese into the pan, and season with BBQ rub.
Place the pan with cream cheese into the smoker, close the lid and let it go for two hours. If you'd like it a little smokier, let it go an extra half an hour.
Once the cream cheese has a golden color and has cracked at the top, it is done. Remove from the grill, let stand for 10 minutes and dig in.
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I see why Alice’s column was so popular for so long. I was looking for any themes again from her early September columns, and this recipe came up and it sounded too good not to try, and sure enough, it was delicious. So thanks for the idea once again, Alice!
APPLESAUCE N’ BUTTERSCOTCH COOKIES
2 c. flour
1/2 t. each, salt, cinnamon, nutmeg and allspice
1/4 t. cloves
1/2 c. shortening (not butter)
1 c. packed brown sugar
1 c. applesauce
1 t. baking soda
1 egg, well beaten
1 c. (6 oz. pkg.) butterscotch chips
1 c. chopped walnuts
In a mixing bowl, combine flour, salt, cinnamon, nutmeg and allspice. In a small bowl, cream shortening and sugar; add to flour mixture. In a small bowl, combine applesauce, baking soda and egg; stir into flour mixture. Stir in chips and nuts. Drop by tablespoonfuls 2 inches apart onto greased baking sheets or use parchment paper. B ake at 375 degrees for 10-12 minutes. Makes about 4 dozen cookies.
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We’ll stick with the sweet apple treats here since the tarty red and green fruit has started to populate grocery stores all over the state.
CINNAMON APPLE PIE BREAD
1/3 c. light brown sugar (not packed)
1 tsp. ground cinnamon
2/3 c. white sugar
1/2 c. salted butter, softened (or use unsalted and add 1/4 tsp. salt)
1 1/2 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 3/4 tsp. baking powder
1/2 c. milk
1 apple, peeled and chopped (I used Granny Smith)
Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan.
Mix brown sugar and cinnamon together in a mixing bowl and set aside.
Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, one at a time, until incorporated; add vanilla extract and stir until incorporated.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture.
Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat/push apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
Lightly pat/push apples into batter; swirl brown sugar mixture through apples using a finger or spoon,
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
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I’ll try not to make it a habit to have cocktails in here too much, but it’s the start of football season, which kind of goes hand-in-hand with enjoying a few adult beverages.
This drink originated in Alabama as more of college drink, but it’s refreshing and delicious for either a Saturday college slate or a Sunday afternoon next to the open window with the Vikings probably disappointing you.
YELLOW HAMMER DRINK
4 oz. vodka
4 oz. rum
4 oz. amaretto
3 oz. water
18 oz. pineapple juice
12 oz. orange juice
Maraschino cherries (optional)
FIRST THINGS FIRST: Clearly with the amount of liquid here, this is not a drink for one person. The serving size on this is 6-8 people. It’s a strong drink, so be conservative on the amount you consume.
Pour vodka, rum, and amaretto into a pitcher. Add water, pineapple juice, and orange juice. Stir together and refrigerate until game time. Pour over ice in a lowball and top with a cherry if you’d like.
TFD: The only place success comes before work is in the dictionary - Vince Lombardi