A Seasonal Soirée for Fall

Autumn is the season of soup, pumpkin spice, and apple everything. It’s the perfect time to throw a cozy dinner party for your friends and family, and what better way to spice it up than nutritious, seasonal courses! Welcome to your guide to a seasonal fall soirée, complete with four courses and a yummy drink to impress your loved ones.

When you save farmland, you save farm-fresh food to enjoy for generations! Our access to seasonal food, local plants, and beautiful views is all tied to our thriving farmland.

Join the Long Live Local Challenge: Purchase as many of your ingredients from local farm stands and markets to support Lancaster’s farmers!

Cocktail

Cinnamon Apple Bourbon Smash | Half-Baked Harvest

Spicy Cinnamon Syrup

1/2 cup maple syrup

2 cinnamon sticks

1 inch fresh ginger sliced

1/2 teaspoon cayenne pepper

Apple Smash

2 tablespoons spicy cinnamon syrup

3 tablespoons bourbon

2 tablespoons lemon or grapefruit juice

1 tablespoon apple butter

1-2 dashes orange bitters

Ginger beer, for topping

Instructions – Spicy Cinnamon Syrup

  1. In a medium pot, bring 1/2 cup water, the maple, cinnamon, and ginger to a boil over high heat.
  2. Boil 2-3 minutes, then remove from the heat. Stir in the cayenne.
  3. Let cool, then strain the syrup into a glass jar. This syrup makes enough for about 6 drinks.

Instructions – Apple Smash

  1. In a cocktail shaker, combine 1-2 tablespoons of the cinnamon syrup, bourbon, lemon/grapefruit juice, apple butter, and orange bitters.
  2. Add ice and shake. Strain into a glass.
  3. Top off with ginger beer. Garnish with apple slices, pomegranate arils, and cinnamon sticks. If desired light the cinnamon stick on fire for a smoky effect.
  4. To make a mocktail: omit the bourbon and use 1/4 cup apple cider with 1/4 teaspoon vanilla extract. 

Appetizer

Rosemary Chips | Food Network

1 1/2 pounds thinly sliced russet potatoes

2 teaspoons chopped rosemary

1 grated garlic clove

3 tablespoons olive oil

3/4 teaspoon salt

Pinch of cayenne pepper

Instructions

  1. Preheat oven to 500 degrees.
  2. Toss all ingredients together in a bowl.
  3. Spread on a baking sheet and roast in a 500 degrees oven until golden, about 20 minutes.
  4. Flip the potatoes and cook until golden and crisp, about 8 more minutes.
  5. Season with salt and enjoy.

Salad Course

Sweet Potato Salad | Love & Lemons

2 roasted sweet potatoes

1 recipe Tahini Dressing

4 cups arugula

⅓ cup crumbled feta cheese

1 avocado, sliced

Lemon wedge, for squeezing

3 tablespoons toasted pepitas

Sea salt and freshly ground black pepper

Instructions

  1. Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.
  2. Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta.
  3. Top with the avocado slices and squeeze a little lemon juice over the avocado.
  4. Drizzle with more dressing and top with the pepitas.
  5. Season with salt and pepper to taste and serve.

Main Course

Butternut Squash Soup | Love & Lemons

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

½ teaspoon sea salt

1 (3-pound) butternut squash, peeled, seeded, and cubed

3 garlic cloves, chopped

1 tablespoon chopped fresh sage

½ tablespoon minced fresh rosemary

1 teaspoon grated fresh ginger

3 to 4 cups vegetable broth

Freshly ground black pepper

Chopped parsley, for serving

Toasted pepitas, for serving

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.
  2. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  3. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth.
  4. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  5. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.
  6. Season to taste and serve with parsley, pepitas, and crusty bread.

Dessert Course

Pumpkin Roll | Tastes Better From Scratch

3/4 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1 cup granulated sugar

3 large eggs

2/3 cup canned pumpkin (or homemade pumpkin puree)

1 teaspoon vanilla extract

8 ounces cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar, plus more for dusting

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly grease a jelly roll pan (10 x 15”) with non stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
  3. In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
  4. In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
  5. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
  6. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
  7. Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
  8. While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
  9. Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
  10. Dust the top with powdered sugar, if desired. Cut into slices and serve.

Studies show that eating locally grown, seasonal produce is not only more flavorful but also more nutritious. Plus, buying your fruits and veggies locally is a great way to support farm families and get the most out of your dishes. So, throw the dinner party of your dreams this fall and buy local! Looking to shop from protected farms for these recipes? Click here for a list of preserved farm markets and stands!

 

References: 

https://www.halfbakedharvest.com/cinnamon-apple-bourbon-smash

https://www.foodnetwork.com/recipes/food-network-kitchen/rosemary-chips-recipe-2105729

https://www.loveandlemons.com/sweet-potato-salad-recipe

https://www.loveandlemons.com/butternut-squash-soup/#wprm-recipe-container-42573

Pumpkin Roll