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Liz and Alissa Make Stuff is a show about friendship fueled fabrication. We're friends, we like to make stuff, we're going to tell you about it. This show probably won't teach you much but it will definitely make you laugh, either at us or with us...you decide! New episodes every other Wednesday! Follow us on Instagram, @lizandalissa and join our Facebook group, Liz and Alissa Made Me Make It to see more photos of what we're making and to show us what you're making!

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! 

The Amazing Cider, Man

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 Soup
1 package of maple bacon, cooked, crumbled, fat reserved.
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 pepitas.
 
 
Liz's Scarf Pattern
 
Pumpkin Syrup
 
Apple Cider Donuts
 
Pumpkin Muffins
 
Peanut Butter Pumpkin Fudge
 

Theme song:

The Show Must Be Go Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0 License

http://creativecommons.org/licenses/by/3.0/