Sep 12, 2018
In Southern California, we cling to what meager scraps of
Autumnal changes mother nature deigns to kick in our direction so
we have no choice but to manufacture that crisp fall feeling that
you know we love. Knitting, pumpkin, cider, we are making it
happen, because science won't do it for us. PLUS! We got a phone
number! Give us a call and leave us a voicemail!
In a shaker, combine:
- 2 shots apple cider
- 1 shot spiced rum
- 1/2 shot Apple brandy
- 3 dashes angostura bitters
Shake for 15 seconds.
Pour over ice.
Top with sparkling cider.
Alissa Pumpkin Garlic Sage
1 package of maple bacon, cooked, crumbled, fat
1 onion, diced
10-15 cloves of garlic (half chopped, half grated or pressed)
2 generous springs of rosemary
1 bunch of sage leaves, 5 leaves chopped the rest left whole
3 cans of pumpkin
48 Oz chicken stock
Pinch Cayenne pepper
1 tsp Paprika
1 tsp Dried (rubbed) sage)
3/4 cup heavy cream
Roasted salted pepitas to garnish.
Cook up the entire package of bacon. Reserve bacon to garnish and
save bacon grease.
Put a few tablespoons of bacon fat in a large soup pot. Sauté the
diced onion, chopped garlic, chopped sage and toss in the rosemary
sprigs whole. Cook with a generous pinch of salt till the onions
are soft and you can really smell the herbs.
Add the chicken stock and pumpkin. Whisk till it’s smooth and
incorporated. Add salt and pepper and the cayenne, rubbed sage and
paprika. Add the pressed/grated garlic. Bring to a simmer and let
the flavors marry, this will take about 20-30 minutes. Keep tasting
and adjusting seasoning. Remove the rosemary.
Working in batches, purée the hot soup in a blender. Only fill the
blender half full and vent the top/cover with a kitchen towel to
prevent the steam from building up.
Once everything is puréed, return it to the pot (that you should
rinse first!). Heat the puréed soup on medium low heat. Add the
heavy cream and cook till heated through.
Meanwhile, fry the whole sage leaves in the oil of your choice till
they are crisp. Serve the soup garnished with the fried sage, the
reserved bacon (crumbled) and roasted, salted