A Taste of Autumn: Embracing Fall in the Kitchen | Issue No. 5: Holistic Spirits Kitchen

Leaves are turning and the air is downright brisk, and meaningful sports are being played! This must mean fall has finally loosened summer’s grasp, otherwise known as sweater weather. However, in the northeast (NY in particular) we have an early fall phenomenon “Indian Summer”. After a cooling off from summer temperatures there are occasional warm up days that are truly special, crystal blue sky, warm - like 75 degree warm, no humidity - Indian Summer!

I like to think these stretches keep the farm stands stocked and humming. Seeing the abundance, you know the farm stand’s days are numbered. You want to come up with a recipe that will use ALL available produce…it’s that billiard shot when you clear the table with one stroke of the cue. Suddenly it was an obvious aha, an old favorite, hadn’t made it in years - Ratatouille!

This particular farm stand had even more late season items that wouldn’t make it into the ratatouille. There was butternut squash, a favorite, but instead of making my most requested dish, butternut squash and chorizo empanadas - a fiesta favorite all fall long, I would pivot with a butternut squash and chorizo soup with a few twists, read on. More fall fruit (literally), more inspiration. Pears! Another twist on a go-to dessert, Tarte Tatin usually with apple, why not pear?

Passing my brother’s garden on the way to the kitchen I noticed all his fig trees were pushing out ripe figs and while my batting card was filled out for a tasty afternoon of cooking and plating with some French and Spanish flavors, I harvested a couple of handfuls thinking I’ll come up with something to do with these plump fall gifts.

The result are some simple dishes, none too heavy. Together, they make a tasty transition to fall meals, from cocktails and small bites to warming soup and a vegetable entree with a variety of formats to choose from.

Fall Recipes

Fire grilled Figs and Prosciutto (Jamón Serrano), Cabrales and Walnut Pintxos

Ingredients:

• 8 ripe figs sliced in half
• 8, 4” strip of Jamón Serrano / alternately Prosciutto
• 8 tbls Cabrales, gorgonzola, or maytag blue cheese
• 10 walnuts
• EEVO for brushing fig halves
• 16 small bamboo cocktail skewers

Directions:

Step 1: Preheat oven to 275 degrees

Step 2: Heat grill, brush figs on all sides with EEVO, lower grill to low temp, using tongs place fig halves skin side down for 90 seconds, turn to flesh side with tongs for 45 seconds. Remove from grill on to platter

Step 3: Spread 1/2 tbls Cabrales on top of each fig half, place half walnut into cheese, wrap with Jamón or Prosciutto and secure with Bamboo skewer

Step 4: Arrange figs on sheet pan and place in oven for 3-4 minutes or cheese begins to show melt

Step 5: Plate and serve

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Harmony Ratatouille

Ingredients:

• 1 medium eggplant (about 1 lb. total), cut into 3/4“ cubes
• Kosher salt
• ¼ C. extra-virgin olive oil
• 1 large yellow onion, sliced into 1/4” half circles
• 1 bell pepper, seeds and ribs removed, sliced
• 3 Fresno peppers cored and sliced (had them in the garden can use another bell pepper)
• 2 small zucchini (about 11 oz. total), cut into 1/4” slices
• 2 large heirloom tomato, slice into 1/2” cubes.
• 4 cloves garlic, finely chopped, divided
• 3 stems basil leaves thinly sliced, plus more for serving
• 2 stems thyme
• 1 stem rosemary
• 2 oz Harmony gin
• Freshly ground black pepper

Directions:

Step 1: In a colander set over a large bowl, toss eggplant with 1 tablespoon salt. Let sit at least 30 minutes, then squeeze off excess moisture and pat dry with paper towels.

Step 2: In large bowl toss onion, and peppers with garlic, salt and enough oil to slick all the vegetables. Using a griddle, grill, or large sauté pan, alternately roast in oven on sheet pan at 375, add onion and 2 chopped garlic cloves. Cook, tossing occasionally, until vegetables turn translucent, 8 to 10 minutes. Transfer vegetable mixture to a large bowl.

Step 3: In same pan, grill or griddle. Add eggplant, zucchini, thyme, and 2 chopped garlic cloves to second bowl and slick with oil. Cook, tossing often, until vegetables begin to brown, about 8 minutes. Transfer vegetable mixture to bowl with onion mixture.

Step 4: While the vegetables are still warm toss in the tomato and half the basil to bowl toss and cover with Saran Wrap and let stand warm. Toss every 3-5 minutes

Step 5: Stir in the Harmony gin, top with fresh basil. Serve with brush of evoo and rub of raw garlic grilled bread or over creamy polenta.

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Origen Spicy Butternut Squash & Chorizo Soup

Ingredients: (serves 4)

• 1 tbsp olive oil
• 200g chorizo, chopped finely by hand or food processor
• 1 onion, finely chopped
• 4 cloves of garlic, finely chopped (you can use more)
• 1 lg butternut squash, peeled (manual peeler), sliced in half length wise and then across at top of “bulb”. Take bulb halves and de-seed with a large spoon and chop all squash into 1” cubes
• 1 ½ tsp ground cumin
• 1 ½  tsp ground coriander
• Cilantro minced
• Fine sea salt & freshly cracked pepper
• 52 oz chicken stock
• 10 oz coconut milk
• 3 oz Origen Vodka

Directions:

Step 1: Heat the olive oil in a large pan and fry the chorizo for approximately 2 minutes. Remove from the pan and allow to drain on kitchen paper.

Step 2: In the leftover oil sauté the onion and garlic approximately 4-5 minutes. Cook for a few more minutes before increasing the heat and adding in the squash, chorizo, spices, salt and pepper. Cook while stirring for approximately 3 minutes

Step 3: Add stock. Cooked covered for 15-20 minutes, or until the squash is tender. Pour in the coconut milk and continue to cook for 2 minutes.

Step 4: Blend the soup with an immersion blender. Season with salt and pepper and drizzle Origen to taste over each serving.

Serve and garnish with fresh coriander

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ORIGEN PEAR TARTE TATIN

Ingredients:

• 8 medium, firm-fleshed pears, Red d’Anjou, Bartlett, Bosc
• 6tablespoons salted butter, very soft
• ⅔ cup granulated or light brown sugar
• 2 oz Origen vodka
• 1 sheet all-butter puff pastry, about 8 ounces (store-bought is fine, never much of a baker, I love Pillsbury, I use it for empanadas, fruit pie, vegetable tarts, turkey pot pie…)

Directions:

Step 1: Core and slice fruit in half, toss in large bowl with Origen Vodka and let marinate an hour, arrange on plate flesh facing up and refrigerate overnight to dry and reduce liquid in tart. I do not peel the pears, the baked fruit skin has I nice fall leaf appearance.

Step 2: When ready to cook, heat oven to 375 degrees (or 350 if using convection) spread sugar across bottom of pan and dot pan evenly with 1/4 inch tabs of butter.

Step 3: Slice each pear half into four or five slices lengthwise slicing in a radial manner.

Step 4: Starting on the outside lay slices thick side out narrow side pointing to center of pan overlapping each thick slice side over the previous slice narrow side. Creating a border of pears around the edge of the pan. Repeat towards center of pan wide end of each slice covering the narrow end of previous ring of pears. Depending on size of pan repeat or layer slices across remaining space starting in the center left and right flipping wide and narrow pieces across center. Any remaining slice can be slipped into space willy-nilly between inner slice circle and the alternating row just placed.

Step 5: On a floured surface, roll out the puff pastry about ⅛-inch thick keeping a circle shape. Take rolled out dough and drape over pie skillet (yes, over the fruit) use your finger tips and tuck the pastry around the pear pieces, hugging them together firmly all the way around

Step 6: Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned, firm and browned bubbling juices.

Step 7: Let cool 5 minutes, then carefully turn out onto a round serving plate. Use oven mitt and place platter or plate over top of skillet. Lift pan holding the plate steady and firmly over the pan and flip your hands so pan is on top and plate holds finished tart, crust bottom cooked fruit top. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.

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FALL COCKTAILS

Fall Spritz

INGREDIENTS

• 1 ½ oz Harmony Gin
• ½ oz Green Chartreuse
• ½ ounce syrup
• 2 – 4 oz sparkling apple cider
• 5 mint sprigs

Garnish: 2 mint sprigs

DIRECTIONS

In the bottom of a highball glass add syrup and mint, muddle well. Add gin, chartreuse, and ice, stir well. Top with cider. Stir well to combine, garnish and enjoy responsibly.

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Spanish Autumn

Recipe Notes: Amontillado and Oloroso Sherries are nutty, dry and have a hint of dried fruit flavors.

INGREDIENTS

• 2 oz Origen Holistic Vodka
• ½ oz Amontillado Sherry or Oloroso Sherry or another dry Sherry
• ½ oz Dolin Blanc Vermouth
• 3 generous dashes of orange bitters
• Cinnamon Sugar for rimming the glass
  

Garnish: Orange Twist studded with cloves + sugared rim

DIRECTIONS

Dip your finger in the simple syrup and grub on the outside lip of the glass, then roll into the cinnamon sugar. Set Aside.

Add all ingredients into a cocktail pitcher, add ice and stir at least 50 times. Strain into martini glass, garnish and drink responsibly.

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Sweater Weather

INGREDIENTS

• 2 oz Origen Holistic Vodka
• ¾ oz St Germain Elderflower Cordial
• ¾ oz of Lemon Juice
• ¾ oz of Agave nectar
• 1 heaping tsp freshly shucked fall corn

Garnish: Grated nutmeg and Chipotle Chili Powder

DIRECTIONS

In the bottom of a cocktail shaker place corn and agave nectar, muddle thoroughly. Add all ingredients, then ice and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Double strain into glass by pouring through a fine mesh tea strainer held over the glass. Grate nutmeg over top and sprinkle chili powder.

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The Palladin Pear

Recipe Notes:

Named after the influential chef Jean-Louis Palladin, who brought Nouvelle Cuisine to Washington DC at Jean-Louis at the Watergate. This drink was created after a dinner at Gramercy Tavern where Jean-Louis cooked for a benefit.

The fruit of the Pear tree as a symbol of divine sustenance, abundance and longevity. The shape of the pear has represented the female form in the art world for centuries, creating a strong symbol of fruitfulness and femininity

INGREDIENTS

• 2 oz Harmony Gin
• ½ Ounce Green Chartreuse
• 1 oz Simple Syrup
• 1 ½ ounce pear nectar
• 2 wedges of lemon

Garnish: sliced pear

DIRECTIONS

In a cocktail shaker filled with squeeze the lemon and drop it in. Add the rest of ingredients and shake vigorously until the outside of the shaker is frosted and beaded with sweat.

Strain into wine glass filled with ice and garnish.

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Fall Fashioned

Ingredients

• 2 oz Harmony gin
• 1 oz maple syrup
• 3 dashes Cardamom bitters

Garnish: orange twist and or apple slice

DIRECTIONS

Add the maple syrup and bitters into a mixing glass and stir until blended. Fill the mixing glass with ice, add the gin, and stir until well-chilled. Strain into a rocks glass over one large ice cube. Express the oil of an orange twist over the glass, then drop into the glass and nestle apple slice into cocktail and swirl to garnish.

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Indian Summer

INGREDIENTS

• 2 oz Origen Vodka
• 1 oz pear Williams or other pear liqueur such as Dekupyer
• 3 oz hard apple cider
• 1 oz cranberry juice

Garnish: apple slice

DIRECTIONS

Fill the mixing glass with ice and pour Origen vodka and pear liqueur into mixing glass and stir. Strain into a rocks glass over ice, fill with hard cider and top with cranberry juice. Garnish with apple slice.

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Vampire’s Kiss

INGREDIENTS

• 2 oz Origen Vodka
• 1 oz Averna Amaro
• 1 oz Cointreau
• 2 oz Cranberry juice

Garnish: apple slice

DIRECTIONS

Fill the mixing glass with ice and pour Origen Vodka, Averna Amaro, and Cointreau into mixing glass and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a highball glass over ice, fill with with cranberry juice. Garnish with apple slice.

Enjoy!

Fernando Saralegui, Holistic Spirits Co. Culinary Director