Fall is upon us and it’s time to focus on the bounty of seasonal produce that has been waiting patiently for us to partake in them. Squash, brussel sprouts, cabbage, carrots, cauliflower, greens, pumpkins, spinach, sweet potatoes and of course, apples. Time to for good ol’ comfort food that soothes our souls. The food that brings in the holidays and gets us thinking about all that is warm and wonderful. Have a salacious seasonal recipe? Share it! Otherwise, stop by each week for a new dose of Fall into Winter flavors .
This week’s recipe is submitted by Chef Todd Gray of Equinox in Washington D.C. From the seasonally-inspired dishes he creates every day in his award-winning restaurant to his ongoing support for sustainable farming and fishing practices, Chef Gray’s impact on Washington, D.C.’s culinary scene has been immeasurable. A five time nominee for the James Beard Foundation’s Best Chef, Mid-Atlantic Award Todd and his wife/business partner, Ellen Kassoff Gray, own and operate Equinox Restaurant, which is has been recognized as one of the city’s top restaurants for power dining. On a national scale, Chef Gray was tapped by the White House to help advance First Lady Michelle Obama’s Healthy Kids Initiative, a project that encourages schools to serve students healthier meals.
As the holiday season approaches, keep these recipes handy. Nothing says holidays like spiked and spiced apple cider. A great way to compliment a savory meal you’ve prepare for guests or tasty appetizers laid out for friends who happen to stop by. What’s your favorite holiday cocktail? Share it!
- 1 oz Patron Orange Blossom
- 1 oz Patron Silver
- 3 oz Infused Apple Cider
- 1pc Orange Peel
Combine all ingredients in a cocktail shaker with ice and shake vigorously. Rim a rocks glass with citrus salt and fill with crushed ice. Strain into glass and serve with apple slice and orange peel garnishes.
- 1/2 oz Calvados
- 1 1/2 oz Captain Morgan Rum
- Dash of Rhubarb Bitters
- 3 oz Apple Cider
Combine all ingredients in a cocktail shaker with ice and shake vigorously. Rim glass with cinnamon sugar. Strain into glass; serve straight up with crushed mint garnish.
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley is the curator of the new online magazine, The Vegetarian Aficionado. Connect with her on Twitter at @vegaficionado or Instagram at vegetarianaficionado