GREAT BITES
Scrumptious September
September is my favorite food month of the year. It’s the bridge between the summer and fall seasons when anything goes…from barbecue to autumn vegetables, soups and everything in between. This year, I wanted to help keep the summer vibes on the grill while looking toward a stunning harvest season. So, I thought you might appreciate taking a little trip down flavor lane with a mix of my favorites for this beautiful month.
Remember, September is the beginning of harvest season in our great state. That means the best produce picking begins now! So, let’s start with something vital to the season, apples! New York has long been known to have the best apples in the country. Most people think that apple pie is best in the summertime. It’s not. Prime apple picking is in September, hence all of the trips that people make to the Hudson Valley for this time-honored tradition!
Last year I published a simple apple pie recipe I put together to make it easy for those who think this iconic pie is too complicated to make. This year, I thought I would take it up a notch with some ingredient adjustments to pack even more flavor in.
Grandma Sullivan’s Apple Pie
Ingredients
Pie Dough
2 1/2 Cups Flour
1 Teaspoon Salt
1 1/2 Sticks Butter, 1 1/2 Sticks, Cubed
8 Tablespoons Ice Water
Filling
2 Lb Granny Smith Apple, Cored, Sliced, Peeled
3/4 Cup Sugar
1 Tablespoon Dark Brown Sugar
2 Tablespoons Flour
3/4 Teaspoon Salt
2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
1/2 Lemon
1 Egg, Beaten To Create An Egg Wash
2 Tablespoons Sugar
Topping
1 Scoop Vanilla or Coffee Ice Cream
Instructions
In a medium-sized bowl, add the flour and salt, using a fork until well-combined. Then add in cubed butter, breaking it up into the flour using a fork. Mixture will still have small lumps.
Gradually add the ice water and continue to mix until the dough starts to come together. If the dough is too dry, add water, but you may not need all of the water. The dough should not be very sticky. Using your hands, work the dough together and then turn out onto a surface. Work into a ball and cover with saran wrap. Refrigerate.
Peel the apples. Then core and slice. In a bowl, add the sliced apples, sugar, brown sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon. Mix until combined and all apples are coated. Refrigerate.
Preheat the oven to 375°F (200°C).
On a floured surface, cut the pie dough in half and roll out both halves until round - about ⅛-inch thick. To make this easy, roll the dough around the rolling pin and then unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Bake pie for 50-60 minutes or until the crust is golden brown, making sure no grey-colored or uncooked crust is left. Allow to cool completely before slicing. Top with ice cream and serve.
Empire Apple Sauce
Ingredients
8 – 10 Large Honeycrisp Apples, Rinsed
1 Teaspoon Ground Cinnamon
2 Tablespoons Fresh Lemon Juice
2 Teaspoons Vanilla Extract
1 Tablespoon Brown Sugar
1 Teaspoon Maple Syrup
Instructions
Peel apples and remove cores, cutting apples into large chunks.
Place the apples, cinnamon, lemon juice, and vanilla extract into the bottom of a large, heavy pot. Add 1/4 cup of water, then stir the apples.
Cover and cook over medium-low heat, stirring occasionally, until the apples are very soft (about 25 to 35 minutes). Check sporadically to make sure the pot still has water in it. If it’s dry, add more water and reduce heat slightly.
Remove the lid and let the apples cool for a few minutes. Taste. If you need to sweeten the sauce further, add 1 teaspoon of honey.
Mash or blend the apples into your desired consistency. The applesauce will thicken as it cools, but if it seems too watery, return it to the pot and simmer until reduced.
Store in refrigerator and enjoy!
FALL FORAGING
Anyone who has spent any meaningful time in upstate New York will tell you that autumn is the best time to enjoy our state. This is especially true when it comes to produce. Beans, beets, broccoli, brussels sprouts, and more are coming into season starting this month. So naturally I am thinking about fall salads. Sweet potatoes, corn, apples, pepitas (pumpkin seeds) and more are incredible additions to any salad for the season. But this year, I thought a seasonal dressing would be best for our readers that you can use for whatever salad you like. I do recommend a beautiful spring mix with apple slices and candied pecans with this dressing.
Maple Dijon Vinaigrette
Ingredients
2 Tbsp Extra Virgin Olive Oil
1 1/4 Tbsp Apple Cider Vinegar
1 1/4 Tbsp Maple Syrup
2 Tsp Dijon Mustard
1 Tsp Honey
Salt & Pepper To Taste
Instructions
Add all ingredients to a small or mason jar. Shake hard for at least a minute to mix thoroughly. Store in the refrigerator.
THE BEGINNING OF THE END OF GRILLING SEASON
Given the normally warm end to August through late September, I thought I would go to my friends at Blazing Star BBQ to see what they have on the grill. Now, you may remember Blazing Star BBQ as I have included their “Pork’N” rub in a few recipes over the last couple of months. Brilliant brand with high quality products that is run by a 21-year United States Air Force veteran. Mike also happens to be an incredibly nice guy with some serious chops behind the knife and grill.
Mike gave me two recipes, the first being this incredible country-style ribs recipe. As he says, country-style ribs are so underrated. He’s 100% right. These are some of the tastiest ribs you will ever have in your life! And, of course, this recipe includes another one of my all-time favorite brands, Melinda’s (Melindas.com). Just an incredible sauce company that knows how to bring the flavor to your kitchen (and grill!).
Smoked Country Style Ribs
Ingredients
2-4lbs Pork Country Style Ribs
Blazing Star Pork’n Rub
Blazing Star Original BBQ Sauce (While I prefer Blazing Star, use whatever BBQ sauce you prefer)
Melinda’s Hot Honey
Instructions
Season country style pork ribs with Blazing Star Pork’n Rub on all sides
Setup up or Smoker, Pellet Grill or oven for 250
Place in Smoker, Pellet Grill or oven on a rack and cook for approximately 2 hours
Remove pork ribs from cooker and place them in aluminum pan
Add about 1/4 cup of Melinda’s Hot Honey
Add about 1/2 cup of Blazing Star Original BBQ Sauce
Cover with Aluminum Foil
Back on cooker for 1 hour to 1 hour and 15 minutes or until meat is at desired tenderness.
The second recipe Mike sent is a little more apropos to the beginning of September since tomatoes are reaching the end of their peak season in New York. Anyone who loves tomatoes is going to go crazy for this fire-roasted special from Blazing Star BBQ!
Fire Roasted Salsa
Ingredients
12 Roma Tomatoes
5 Jalapenos
1 White Onion
6 Cloves of Garlic
1 Bunch of Cilantro
2 Limes
Blazing Star BBQ Beef Rub
Instructions
Fire up your charcoal grill with a lite layer of coals.
Place Tomatoes, Jalapenos and Onion on a cooking rack over hot coals
Cook on one side until everything starts to blister and then rotate over
Add garlic cloves to grill now
Remove everything from the grill once all sides are blistered/charred good.
Remove skin from Roma tomatoes once it has cooled
For the next steps I like to do it in 3 batches for blending
In 3 batches, add 4 Roma tomatoes to blender with 2 Jalapenos, 1/3 onion, 2 cloves of garlic, 1/3 of cilantro, juice of 1/2 lime and 1 tablespoon of Blazing Star Beef Rub
Pulse blend ingredients to get right consistency, you can make it chunky or however you like it.
Special thanks to Mike and his Blazing Star BBQ for the deliciousness, the recipes and the love. Great guy, great company. To learn more, please visit BlazingStarBBQ.com
Snack Bites
I SCREAM YOU SCREAM WE ALL
SCREAM FOR ICE CREAM
The folks at Tender Crush have really knocked it out of the ballpark. Remember Tender Crush is the crispy chicken brand born out of Black Tap Craft Burgers & Beer. They have two locations; one in SoHo next to the original Black Tap and the other at the Rio in Las Vegas. From what I hear, they’re also opening an outpost at JFK Terminal 8 in October! They not only have the tastiest crispy chicken I have ever had in my life, but have also created an ice cream novelty that just sings to your taste buds like a symphony on overdrive.
With that, I present the I Scream Tender; it looks just like one of their delicious chicken tenders, except it’s actually ice cream. The I Scream Tender is a vanilla ice cream novelty wrapped in a special toffee crunch that will send you back to your childhood with every bite. And with every order, you have the choice of a strawberry or chocolate caramel Sauce Dip (it’s what the brand calls all of their dipping sauces – very cool). To learn more, visit tender-crush.com
A-DOUGH-ABLY DELICIOUS!
Dough-licious is a brand that just screams YUMMMO and puns (sorry in advance)! Not only is the packaging and actual product a-dough-able, but the quality of the product is just shockingly amazing!
Dough-licious are these little balls of yumminess disguised as cookie dough wrapped around creamy gelato, dusted in cookie crumbs. From the first bite (after letting them thaw for a minute or two) you will become addicted. Yes, they are that dough-gone good!
And if these frozen balls of heaven are any indication, I’m sure their pre-portioned ready-to-bake cookie dough is off the charts. I’m already about to gain 10 pounds (of dough around my waist) just thinking about it.
They’re already available at Whole Foods and Target locations, but to learn more, or to find out where else to buy,
please visit doughlicious.co.uk
VEGGIE STRAWS
Last month, I talked about Jackson’s chips. As I said, the brand was born out of passion and purpose. Everything from their ingredients to their production process is well thought out with the consumer and their health in mind. Yet, somehow, they deliver an incredibly delicious product!
As I said last month, their chips are incredible. Well low and behold, after my column came out, they launched Super Veggie Straws. I am such a big fan that I just had to talk about these! As their website says, these aren’t your ordinary veggie straws—they’re SUPER! Made with real ingredients (yellow pea, brown rice, cassava, and sweet potato), they’re cooked in premium avocado oil. The flavor offerings run the gamut alongside their kettle and sweet potato chip variants.
Created in honor of Jackson—the founders’ son—who had special dietary needs, this company stands for health, love, and legacy. It’s a mission you can taste in every bag, especially this new variety! To learn more, or to find out where to buy, please visit snackjacksons.com
THE JUDGE CHEWS IT UP!
This second-generation Yankees fan is loving this one! Aaron Judge, the Yankees slugger and team captain, is now the first active Major League Baseball player ever featured on a Big League Chew pouch, the shredded gum that’s been stuffed in back pockets of Little Leaguers since 1980. Judge appears on limited-edition Grand Slam Grape pouches that also serves as a fundraiser!
A portion of the proceeds will benefit the Aaron Judge All Rise Foundation, which supports youth programs focused on leadership, character development, and community involvement. The foundation’s logo will be prominently featured on the packaging—a detail Judge says makes the moment even sweeter, according to their press release.
To learn more, please visit bigleaguechew.com
Spirits of the city
Fall is that wonderous time of year for warmer cocktailing. That means my all-time favorite cocktail becomes even more popular, the classic Old Fashioned. I’ve been drinking this bourbon-based cocktail for decades. I’ve had every “re-imagined” iteration of it you can think of, including trying it with tequila, vodka and more. And while I’m okay with a rye-version of this time-honored drink, a real Old Fashioned still has bourbon in it.
Five Springs Old Fashioned Ingredients 2 oz Blood Orange Five Springs 1 dash Angostura bitters
Five Springs Old Fashioned
Ingredients
2 oz Blood Orange Five Springs
1 dash Angostura bitters
Instructions
Add bourbon and bitters to a rocks glass and fill with ice cubes.
Stir well.
Whiskey:
Whiskey is one of those spirits that you either love or hate. While I love my bourbon, whiskey has never been a real favorite for me. Strange, I know. This month, I thought a refreshing “bridge” cocktail for the transition from summer into fall was on order and this one really hit it home for me. Besides, it’s an Irish Whiskey and you all know how much I favor my Irish heritage.
Tully Honey Lemonade
Created by Clodagh Mai O’Callaghan, Tullamore D.E.W. Irish Whiskey U.S. Ambassador
Ingredients
1 1/2 Parts Tullamore D.E.W. Honey
3 Parts Lemonade
Squeeze of Fresh Lemon
Top With Club Soda
Instructions
Combine all ingredients. Stir and pour.
TEQUILA:
I may love bourbon, but there’s a special place in my heart for tequila too. It’s been there since I worked as a publicist on Jose Cuervo some 30 years ago. I was scrolling through recipes to give you this month and stumbled on one from my friends at Melinda’s. The bonus here is that it includes Blazing Star BBQ! Yeah, I might be a little biased.
Paloma With a Spicy Kick
Ingredients
3 – 6 Shakes Melinda’s Mango Habanero Hot Sauce Adjust Based on Desired Spice Level
1/2 Tsp Sugar Add More If You Like Sweeter Cocktail
1 Tbsp Lime Squeezed
1/3 Cup Grapefruit Juice 100% Real or Fresh Squeezed
1.5 Oz Tequila Blanco (El Bandido Yankee Preferred)
1 Slice Fresh Grapefruit or 1 Slice Fresh Lime to Garnish
1 Bottle Sparkling Water
Blazing Star Pork’N Rub For Rimming The Glass (Optional)
Instructions
Rim your glass with seasoning. Mix the hot sauce, grapefruit juice, tequila, sugar and lime in a glass. Add ice. Top with sparkling water, stir to combine. Feel free to adjust the cocktail by adding more sweetener or hot sauce to your drink. Bottoms up!
If you are curious about more Melinda’s-based recipes, please visit melindas.com. You will find an incredible brand that believes in community and sharing recipes. It is just such a delicious company! To learn more about Blazing Star BBQ, please visit blazingstarbbq.com.
To learn more about El Bandido Yankee, please visit elbandidoyankee.com
SAKE:
Sake is having an insane surge in popularity. But what’s interesting to me is the incredible amount of variants being launched in this category as well. I’ve been drinking the veritable Japanese-based favorite for decades; hot, cold and crafted. But in all of the years I have been enjoying this delicious spirit, I have never come across anything as fresh and versatile like my friend Buzzy Sklar’s Oishii Sake.
Sakarita
Ingredients
2 Oz Clear Oishii
1 Oz Lime Juice (Freshly Squeezed)
1 Oz Triple Sec (Or Any Orange Liqueur)
1/2 Oz Agave Syrup (Or Simple Syrup)
Ice Cubes
Salt (For Rimming The Glass)
Lime Wedge (For Garnish)
Instructions Rub a lime wedge around the rim of your glass.
Dip the rim into a plate of salt to coat it evenly.
Set the glass aside.
In a cocktail shaker, add the sake, lime juice, triple sec, and agave syrup.
Fill the shaker with ice cubes.
Shake vigorously for about 15-20 seconds until the mixture is well chilled.
Fill the prepared glass with fresh ice cubes.
Strain the mixture from the shaker into the glass. Garnish with a lime wedge on the rim of the glass.
And for those who prefer a refreshing twist on tradition, check out Oishii Sake Spritz – an all-natural, low calorie, flavor-packed canned cocktail line that is crafted with premium sake, real fruit and botanicals. It is the definition of YUMMO! To learn more, please visit oishiisake.com
Here’s to the start to a delectable harvest season, my friends…and, please, remember to drink responsibly! Bon Appetit!