The Autumn Orchard

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  • 1/4 cup Cognac (such as Camus VS)
  • 1/4 cup Calvados (apple brandy)
  • 2 tablespoons Cointreau or other orange liqueur
  • 2 tablespoons pear liqueur (such as Rothman and Winter or Mathilde)
  • 4 1/2 teaspoons fresh lime juice
  • 2 dashes of Angostura bitters

Recipe Preparation

  • Mix first 6 ingredients in cocktail shaker. Add ice. Cover and shake vigorously 20 times. Strain between 2 coupe glasses. Float lime slices on top and serve.

Recipe by Andrew Knowlton,

Nutritional Content

One serving contains: Calories (kcal) 269.9 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 26.4 Dietary Fiber (g) 0.0 Total Sugars (g) 23.1 Net Carbs (g) 26.4 Protein (g) 0.1 Sodium (mg) 4.2Reviews Section

The Autumn Ritual – Apple Orchard Trip

A recent piece by James Norton over at HeavyTable on the “Noble Farce” of the modern apple orchard inspired me to comment here on our autumn ritual of visiting the folks at Barthel Fruit Farm in Mequon, WI. If you haven’t read the blog, articles, and books by Mr. Norton over at HeavyTable, you are missing out. Please go read them now. He proposes a 10-point scale for the modern apple orchard which try ever so nobly to generate a profit from a seasonal influx of city dwellers. His scale is for the level of “farce” involved: a full 10 is essentially an apple-themed amusement park and a 1 is just trees in a field. He opts for the farm with at least a corn maze and apple-cider doughnuts, something like a 7 on his scale. I can respect that, but for me and mine, I’ll take something a bit closer to a 2 or 3 on the scale. Rolling hills, rows of many different apple varietals, a pumpkin field, and fresh pressed cider in the lower level of the barn. I lean rustic.

Making the annual visit with the family obviously adds to my fondness for the excursion. Barthels allows cars to drive into the orchard on a gravel road to park close to the trees that are available for picking at the time. We timed our visit for the Honeycrisp apples, which pairs very nicely with an aged cheddar or perhaps with a creamy blue cheese in a salad with walnuts. We also picked a bushel of Cortland apples, which are great for applesauce and apple pie. The day was one of those “warm for fall” sort of days, when you are hot when the sun is beating down on you, but can get suddenly chilled in the shade with just a slight breeze. A fall day that reminds you the summer is coming to a close. The geese fly in formation south, calling loudly, bon voyage. We are left behind to hunker down, eat well, and prepare for the cold months ahead.

With our bounty of apples, we turned our efforts to a batch of applesauce – simply peeled and cored, cut into large dice and then simmered with a splash of apple cider. We add brown sugar and/or apple cider vinegar to balance the sweetness or the “tanginess” to the desired level and then add cinnamon and a bit of powdered clove, sometimes a bit of nutmeg, allspice, the standard autumn spices. A potato masher breaks the apples down to a nice texture, a hand blender would create something more like store-bought. I like a little texture – like I said, I lean rustic. I like it warm, with a scoop of vanilla ice cream, light sprinkle of powdered clove. The whole experience – walking the fields, picking the apples, enjoying a cider or a caramel apple in the barn, peeling the apples with the kids, patiently waiting for the applesauce to break down to the perfect flavor and texture, and then enjoying it with the cool contrast of ice cream – the whole experience is part of our fall ritual. And it is part of what it means to live in the Great Lakes region – bountiful harvest, changing seasons, hunkering down, together.


1.5 oz KOVAL Rye
.75 oz lemon juice
.5oz simple syrup
4 blackberries
sprig of mint
Muddle all ingredients except whiskey. Add Rye and shake with ice.
Strain and serve over ice with blackberry and mint as a garnish.


2 oz KOVAL Dry Gin
.75 oz lemon juice
.75 oz simple syrup
2 oz sparkling wine
Shake gin, lemon juice, and simple syrup with ice. Strain and top with sparkling wine.
Garnish with a twist of lemon.


1.5 oz KOVAL Bourbon
4 oz lemonade
Build over ice and serve with a slice of lemon and/or mint.


2 oz KOVAL Cranberry Gin Liqueur
1 oz lemon juice
.25 oz simple syrup
egg white
splash of soda water
Dry shake all ingredients except soda. Add ice and shake even more.
Strain and top with soda water. Garnish with a slice of orange.


2 oz KOVAL Rye
1 oz sweet vermouth
2 dashes aromatic bitters
Stir ingredients with ice. Strain and garnish with a maraschino cherry.

2 oz KOVAL Dry Gin
4 oz tonic water
Pour ingredients over ice and serve garnished with slices of cucumber.


2 oz KOVAL Bourbon
.5 oz simple syrup
lemon wedge
sprig of rosemary
Muddle lemon and rosemary. Add Bourbon, simple syrup, and ice.
Shake, strain, and serve over ice with a sprig of rosemary.


2 oz KOVAL Cranberry Gin Liqueur
1 oz KOVAL Dry Gin
1 oz lemon juice
2 dashes orange bitters
Shake ingredients with ice. Strain and serve garnished with a lemon peel.


1.5 oz KOVAL Rye
6 oz hot water
.5 oz honey
.5 oz lemon juice
Stir ingredients together. Garnish with a slice of lemon and a cinnamon stick.


1 oz KOVAL Dry Gin
1 oz sweet vermouth
1 oz bitter liqueur
Stir ingredients with ice. Strain and serve over ice with an orange peel garnish.


2 oz KOVAL Rye
1 oz dry vermouth
.25 oz lemon juice
.25 oz grenadine
2 dashes orange bitters
Shake ingredients with ice. Strain and serve garnished with a lemon peel.

2.5 oz KOVAL Bourbon
1 sugar cube
10 mint leaves
splash of soda water
Muddle sugar and mint in a glass. Add ice, then Bourbon. Top with soda water, stir, and garnish with a sprig of mint.


2 oz KOVAL Cranberry Gin Liqueur
4 oz apple cider
2 dashes aromatic bitters
Build ingredients over ice and garnish with thinly sliced apple.

Autumn orchard visit for apples and grapes

In this week’s column Lovina shares about the process of juicing grapes with two large steamers, pictured. Photo provided.

We have entered October, which brings us closer to the end of 2020. Leaves are falling, farmers are harvesting corn, gardens are being cleared out and tilled. All of these events are a sure sign that autumn is here. We went to the local u-pick orchard and picked grapes and our supply of apples. I have lots of jars of grape juice concentrate again now. We put the grapes in two big steamers/juicers and the juice comes out through a hose that we use to fill the jars. Daughter Verena went over to help daughter Elizabeth with her two bushels of grapes. Daughter Susan brought her three bushels of grapes here to can since she doesn’t have a steamer. I have two and it helps so much to be able to do two batches at a time. Susan wants to can applesauce yet. I still have enough so I didn’t get apples to can—only for fresh eating. We did also get cider. Nothing is better than a cold glass of cider and a bowl of popcorn and apples for a snack on these cold evenings.

My husband Joe started our coal stove in the basement. It was getting quite chilly in the house with rainy weather and temperatures going down in the 30s. This week is milder, and the sun is shining every day. Some windows are open, so we are debating whether to keep the stove going or letting it burn out. Our coal stove is a hopper fed coal stove, so it doesn’t let us burn wood in it. It feels much more comfortable to work when it’s not cold in here, though.

Yesterday daughters Verena and Lovina went over to help daughter Elizabeth. Church service hosting is now over for them. Tim, Elizabeth, and their three children will travel to Kentucky today to attend the wedding of Tim’s sister Miriam’s daughter, which is tomorrow.

I sewed Abigail’s dress and apron a few weeks ago and yesterday I sewed Allison’s dress and apron for the wedding. Elizabeth sewed her dress, cape, and apron. Lots of packing even for just a few days for three little children.

On Sunday Tim and Elizabeth hosted council (rule church) meeting services. Communion will be in two weeks with intentions to ordain a deacon, Lord willing.

Tim was planning to have services in the tent but when it decided to be so cold and rainy, they cleared more things out of their basement and set the benches down there. There was enough room since usually there are not visitors at rule church. Around 11:15 a.m. a few benches of people at a time will come up to eat. There is a men’s table and a women’s table. When someone is done eating a new setting is put there for the next person. Elizabeth’s dining room table was opened all the way (10 feet) and set for the men and boys. Then two six-foot tables were set for the women and girls. Sixteen settings to each table.

Four big 12-quart kettles of chicken and noodles were made to serve along with homemade wheat and white bread, cheese spread, peanut butter spread, ham, pickles, pickled red beets, hot peppers, butter, jam, cookies, coffee, and tea.

Today looks like a nice, warm day to wash windows. They always seem to get dirty and of course with five little grandchildren coming often the little handprints are there. I wouldn’t want it any other way. I enjoy having them come.

It looks like I will be helping paint at Mose and Susan’s house later this week. Their kitchen cabinets are coming next week. It is coming along pretty good!

October 8th is Loretta’s friend Dustin’s birthday! Happy birthday Dustin! We appreciate all he does for Loretta and for our family. May God bless him for all his kind deeds!

I will share the chicken noodle soup recipe for those of you that need a kettle in that amount. God’s blessings to all!

Church Noodles

3 quarts chicken broth with meat
6 quarts water
3/4 cup chicken soup base
1 tablespoon salt
1/2 of a 10.5 ounce can of cream of chicken soup
3 pounds homemade noodles

Drain broth off meat into a 12-quart kettle. Set meat aside. Add water, chicken base, and salt to broth. Heat to boiling. Add meat, noodles, and cream of chicken soup and bring to a boil again. Put lid on, turn off heat, and let sit for one hour. If you can’t let it sit for an hour, simmer for 10-15 minutes and it should be ready in 30 minutes.

36 Fall Cocktails to Make When It Starts Cooling Down

Since cooler temps mean more time spent indoors, it's almost that time of year to invite a few friends over and cozy up with a delicious cocktail. Sip on one of these fall drink recipes, below, infused with the best of autumn ingredients from orchard apples to figs and honey. Then prepare to not leave your couch until the spring.


Dip the rim of the glass into edible glitter (optional). Pour Malibu and lemonade into a glass filled with ice cubes. Top with a splash of Grenadine.


2 Slices Muddled Ginger (quarter sized)

2 Dashes Angostura Bitters

Combine ingredients in a shaker. Shake will with ice. Strain into a cocktail glass. Garnish with two slices of candied ginger.


Combine the ingredients except for the Ruffino Prosecco into a punch bowl. Stir and then add the prosecco. Lightly stir and garnish with a lemon twist and fresh cranberries.


Cracked black pepper, to taste

Courtesy of Mixologist Madeleine Barry at The New York EDITION


1.5 oz. Papa's Pilar Dark Rum

0.5 oz. Miami Club Cuban Coffee Liqueuro

2 dashes Bitter Truth chocolate bitters

In a shaker, add all the ingredients, shake vigorously, then pour into a rocks glass with a large ice cube.

Courtesy of Lobster Bar Sea Grille Miami Beach


4oz. apple pie vodka or caramel vodka

1 bottle ginger beer or hard apple cider beer

Fill 2 copper mugs (for fun, or whatever glasses you prefer) with ice. In a cocktail shaker combine all but the beer. Shake it up! Fill the mugs (or glasses) half way. Finish with the beer until full. Garnish with cinnamon sticks and apple slices.

Courtesy of Andrea Correale, celebrity caterer for


Stir Calvados and Rockey&rsquos with ice and strain into a wine glass. Top generously with chilled sparkling cider. Garnish with a slice of fresh apple.


1 teaspoon Ground Espresso

2 teaspoons Demerara Sugar

Combine whiskey and espresso in a small bowl let stand 15 minutes. Strain whiskey through a coffee filter into a cocktail shaker. Meanwhile, stir sugar and 2 tsp. hot water in a small bowl until sugar is dissolved. Add demerara syrup and cold brew to cocktail shaker fill with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a Collins glass filled with ice and top with cream.

Courtesy of Tim Herlihy, National Ambassador for Tullamore D.E.W.


10 ml Pumpkin puree or juice

Fill a shaker with ice cubes. Add Malibu, coconut cream, lime juice, pumpkin puree/juice, and pineapple juice. Shake and strain into a chilled glass (pumpkin cup) filled with ice cubes.


2 parts Hornitos® Black Barrel® Tequila

4 dashes Angostura® bitters

Combine ingredients in a mixing glass and stir. Strain into a rocks glass over fresh ice. Garnish with an orange peel and a cinnamon stick.

[Editor's note: Rosé isn't just for the summer!]


1 Can of SpikedSeltzer Cape Cod Cranberry

Stir the ingredients then top with SpikedSeltzer Cape Cod Cranberry.


2.5 parts BACARDÍ Reserva Ocho

1 part Freshly-pressed apple juice

Build over rocks until perfectly diluted. Float apple juice last. Garnish with an apple fan.


3/4 oz. Caramel apple syrup

3 dashes of cinnamon bitters (up to maker&rsquos discretion!)


2 oz. Casa Noble Crystal Tequila

0.75 oz. orange-chamomile simple syrup

Combine all ingredients, except orange zest and tarragon, into a mixing glass and stir. Strain into glass over ice. Squeeze orange zest rub around rim and drop into glass. Garnish with tarragon.


0.5 oz. St-Germain French elderflower liqueur

1 Bottle of Dry Champagne

Mix the ingredients above then top off with cold dry champagne and serve in a coupette. Garnish with a lemon.

Courtesy of stylist Kate Young for Maison St-Germain


6 bottles of Stella Artois Cidre

Mix Stella Artois Cidre in sauce pot along with other ingredients, except butter. Bring to a boil, then lower flame and reduce down to approximately 1 cup. Strain and discard solids, whisk in butter. Pour hot Stella Artois Cidre mixture into a mug. Top with whipped cream and vanilla extract. Garnish with cinnamon stick and orange zest. Enjoy!


2 oz. Kim Crawford Pinot Noir

¾ oz. Freshly squeezed lemon juice

½ oz. Spiced Honey Syrup, warm

Freshly grated cinnamon for garnish

Add all ingredients except cinnamon to a cocktail tin and shake until you feel the mixture foaming. Add ice to the tin and shake hard for 10-15 seconds. Double-strain into a chilled cocktail glass, sprinkle with cinnamon, and serve.


1 oz. George Dickel No. 12 Whisky

Muddle sugar with bitters and water and add No. 12. Shake with ice and pour into an old-fashioned glass.


2 Bottles of Bruce Cost Ginger Ale &ndash Blood Orange with Meyer Lemon

Place metal container from the ice cream maker in the freezer for four hours. Mix ingredients together thoroughly in the cold metal container. Churn ingredients in the ice cream maker (follow manufacturer&rsquos instructions). Place the churned sherbet in the freezer overnight.


8 oz. Beauty & Brilliance Raw Generation Juice

Fill shaker with ice. Add gin and juice. Shake well. Fill a glass with ice then strain your mix into your glass. Top with seltzer, garnish, and enjoy!


¾ oz. Fresh Ruby Red Grapefruit Juice

Shake Cointreau, tequila, fresh ruby red grapefruit juice, and fresh lime juice in a shaker with ice. Strain in a coupe glass with a salt rim. Pour Italian bitters over the back of a spoon to layer cocktail.


Shake with ice and strain into a chilled coupe.

Courtesy of Dev Johnson from Employees Only


1 oz. Johnny Walker Black Label

Light a cinnamon stick with a culinary torch until smoking, top with a rocks glass, and allow to smoke while the cocktail is built. In a mixing glass, combine the rest of ingredients and mix until well combined and the marmalade is fully dissolved. Fill with cubed ice and stir for 20 seconds until well-chilled, strain with a julep strainer into the cinnamon smoked rocks glass over a two-inch ice cube, then garnish with the burnt cinnamon stick and dehydrated orange wheels.


1 oz. Infused Blackberry Blueberry Vodka

1 half Freshly Squeezed Lemon

1 split Mionetto Prosecco

Blackberry and Basil, for garnish

Shake and strain into champagne glass.


1 ½ parts Sailor Jerry Spiced Rum

¾ part Homemade Ginger Syrup

Add all ingredients to empty mixing glass then fill with ice. Shake vigorously.


1.5 oz. Casa Noble Reposado Tequila

0.5 oz. Ancho Chili Liqueur


Combine all ingredients except the orange peel into a mixing glass and stir. Strain into glass over ice. Squeeze orange peel rub around rim and drop into glass.


2 tsp. Jam (whichever is your favorite)

1 1/2 parts Monkey Shoulder Scotch Whisky

Combine the lemon juice and the jam into a jar. Shake vigorously until mixed. Pour the jam mixture, whisky, simple syrup, and bitters into a cocktail shaker with ice. Shake vigorously for a minute. Strain over fresh ice cubes in a tall glass. Top with soda water. Garnish with a grapefruit wedge and serve.


2 heaping barspoons of Pumpkin Butter

Long Orange Twist and a Sprinkle of Flaked Smoked Salt, for garnish

Add ingredients in tin then add ice, shake, and strain into rocks glass with cubed ice.

Courtesy of mixologist Drew Sweeny of The Rickey at Dream Midtown


1 ¼ parts Woodford Bourbon

3 dashes Angostura Bitters

Grapefruit Peel, for garnish


Shake and serve in rocks glass with ice.

Courtesy of Keith Nelson at Avra Madison



Shake the cognac, lemon, apple cider, and honey. Strain into a lowball glass with ice and top with prosecco.


4 bottles Angry Orchard Crisp Apple

8 oz. Vodka, Gin, or White Rum

3 oz. Raspberry Puree (can also use strawberries)


Add ingredients to a punch bowl except the cider. Stir to combine and then top with Angry Orchard Crisp Apple.

Add two cups cranberry juice and one cup sugar to small pot and simmer over low heat until sugar is dissolved. Allow to cool and keep refrigerated.

Courtesy of Jeremy Oertel for Angry Orchard


Combine ingredients then shake and strain.


1 ½ parts Cherry Preserves

1/2 part 5 Spice Infused Port

Brandied Cherry, for garnish

Combine all ingredients in a cocktail shaker over ice. Shake. Strain into a coupe glass.

Courtesy of Will Godsil at TAO Downtown


.75 oz. Spiced Raspberry Syrup

Combine ingredients into glass with crushed ice and garnish with mint and fresh raspberries.


Combine Bulleit, lemon juice, fig puree, and simple syrup in shaker. Shake and pour into highball glass over ice.

Courtesy of Megan Ardizoni at Stanton Social


1 bottle Angry Orchard Cinnful Apple

4.5 oz. Scotch or Irish Whiskey


Add all ingredients to a Crock Pot and set at low heat. Allow to heat up and then serve and garnish with a lemon wheel studded with cloves. If using a stovetop, add all ingredients to a small saucepan and simmer over low heat. Be careful not to allow the mixture to get to hot because the alcohol will boil off.

Peel 2 tblsp. ginger and then finely chop. Add all ingredients to a pot filled with 1 cup water and 2 cups honey, then cover. Simmer over medium to low heat for 20 min. Strain, allow to cool, and store in the refrigerator.

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Harvest Heirloom Apple Cake Recipe

One of my favorite things about autumn is the apples. We have so many apple orchards here in rural Vermont that I generally go apple picking for our apple recipes. Sometimes there are abandoned heirloom apple trees in the area that I can glean from as well.

So, what is an heirloom apple? An heirloom apple is an apple that can be traced back at least 50 to 100 years. It’s a variety that’s been around for a long time that’s been used for generations. You’ll often find them growing wild in the woods or forgotten areas rather than in an orchard somewhere. Gravenstein is a common heirloom apple. Other varieties include Norfolk Pippin and Ben Davis.

Gravenstein apple recipes and other heirlooms

Since heirloom apples have been around for many years, they are often more pure strains than the apples you find in orchards. Apples in orchards are often grown specifically for sweetness to appeal to consumers. This heirloom apple cake recipe uses heirloom apples that are more tart. If you’re looking for Gravenstein apple recipes, this recipe will work perfectly.

Whether you have apple trees to pick your own apples or you purchase them from the store, now is the time to fill your home with the scent of apples. This recipe was originally shared in 2012. But, I wanted to update it and share it again for those that missed it the first time. The weather is cooling down now so it’s the perfect time to start baking again. And, this Harvest Heirloom Apple Cake recipe is the perfect place to start.

We have a wild apple tree about a mile from my house. So, when I want to bake with wild apples that are most likely heirloom, that’s where I get them. I’m not entirely sure what variety they are. But, this heirloom apple cake recipe should work with any variety of apples you have.

You’ll definitely want to learn how to make real whipped cream to top this heirloom apple cake recipe. The taste of real homemade whipped cream compared to store-bought whipped topping in a tub is huge. I just can’t use the froze whipped topping or whip cream in a can any longer. Homemade tastes so much better.

Tips for this easy apple cake recipe

  • It will be easier to cream the butter and sugar together if you let the butter get soft first. Don’t melt it. But, leave it on the counter to get soft for a few hours. It takes much less time to cream it together that way.
  • Make sure that you grease the 13″ x 9″ pan before adding the batter. It will be easier to remove each slice of this heirloom apple cake if you grease it first.
  • Leave the skin on the apples when you chop them. It gives the apples more substance when you bake with them. And, the skin is where all of the fiber is.
  • An apple corer slicer makes chopping the apples so much easier. You can find one here.

Alternative toppings for any apple cinnamon cake recipe

I love eating this heirloom apple cake recipe as is without any topping at all. But, it’s also delicious with homemade whipped cream or French vanilla ice cream. Or, you can make a thin icing and drizzle it over the top. Try this recipe for powdered sugar glaze from Tastes of Lizzie T. Just be sure to let the cake cool completely or the icing will melt when it lands on the cake.

Or, if you enjoy apple cake recipes, you might want to try one of these:

Other apple dessert recipes:

Check out the steps for this Harvest Heirloom Apple Cake Recipe. The printable recipe is at the end of the post. Or you can pin it to save it for the future using my share buttons.

Sip These 6 Angry Orchard Cocktails All Autumn Long

With autumn fully in swing in the Hudson Valley, it’s time to ditch the summer sips in favor of fall flavors. To help get the Hudson Valley in the spirit, Angry Orchard mixologist Jeremy Oertel whipped up six signature drinks to give a timely update to two of the local brand’s top ciders. Whether you mix one up on a chilly night at home or prepare a medley for a fall fete, you’re always only a few steps away from a delectable, and seasonal, cocktail.

Crisp Orchard’s Night


4 oz Angry Orchard Crisp Apple
1 oz Reposado Tequila
0.5 oz lemon juice
0.5 oz salted cane syrup (recipe below)

Method: Shake and strain into a rocks glass with ice. Top with crisp apple and garnish with an apple slice.

Salted Cane Syrup


4 cups sugar cane
2 cups water
1 tsp salt

Method: Combine all ingredients in the blender. Blend until all sugar is dissolved. Store in labeled quart containers in the fridge.

Crisp Autumn Apple


4 oz Angry Orchard Crisp Apple
1 oz Mezcal
0.5 oz maple syrup
0.25 oz lime juice
1 tsp apple cider vinegar

Method: Shake and strain into a large cocktail glass or flute.

Southern Orchard


4 oz Angry Orchard Crisp Apple
1 oz bourbon
0.5 oz honey
0.5 oz lemon
1 sprig rosemary

Method: Shake and strain into a rocks glass with ice and garnish with a rosemary sprig.

Spiced Orchard


4 oz Angry Orchard Crisp Apple
1 oz aged rum
0.5 oz pumpkin spice syrup
0.5 oz lemon juice
1 dash lemon bitters

Method: Heat all ingredients on the stove until warm. Pour into a toddy glass and garnish with a cinnamon stick and grated nutmeg.

Rosé Ruby Punch


2 bottles Angry Orchard Rosé Cider
1/3 Cup Ruby Port
1/3 cup Triple Sec
1/3 cup Cognac
1 cup spiced cranberry syrup
1/4 cup lemon juice

Method: Build in a punch bowl and garnish with cranberries and apple slices.

Spiced Cranberry Syrup


2 cups cranberry juice
1 cup sugar
1/4 teaspoon crushed red pepper
3 large cinnamon sticks

Method: In a pot, add the cranberry juice, sugar, crushed red pepper, and cinnamon. Simmer the mixture over medium to low heat for 15 minutes. Let cool and strain. Store in the fridge.

Rosé Sparkler


4 oz Angry Orchard Rosé Cider
1 oz pomegranate juice
2 oz sparkling wine

Autumn in the Orchard

It’s that time of year when shiny red, yellow, and green apples turn up at markets all over town. Author James Rich has written a perfect and perfectly timely cookbook filled with 90 of his best-loved recipes for cooking with this earnest, hardy fruit. Rich’s father is a master cider maker and the family has grown apples and produced cider for generations.

The cookbook, filled with beautiful photos of his family orchard, finished dishes, and outdoor feasts, includes delicious offerings perfect for these early fall days. I particularly enjoyed slow-roasted pork belly and pickled apple a tangy goat cheese, apple, and honey tart a chicken, cider, and cheddar crumble and a cocktail with cider and thyme. The Rose de Pommes Tart, with apple shavings coiled like rosettes and set in a vanilla custard, is delightful.

Recipes use whole apples as well as cider, apple juice, cider brandy, and cider vinegar for added depth. Rich helpfully includes descriptions of different apple types and how best to combine them with other ingredients for the most flavorful results. Rich is British and a few apple varieties may be unfamiliar to American readers, but most, like Fuji, Golden Delicious, Granny Smith, and others will be well-known to local cooks.

Edible East Bay’s book editor Kristina Sepetys is eager to share her ideas and book recommendations with our readers.

Top 20 autumn recipes

Make the most of the autumn season with our favourite comforting recipes. Try a family-friendly crumble, a filling soup or fresh veg roasted to perfection.

Butternut squash soup with chilli & crème fraîche

Come in from the cold to a warming bowl of autumnal soup

Apple & blackberry crumble

Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit

Butternut squash & sage risotto

A satisfying veggie supper that gives a basic risotto recipe an autumnal twist

Courgette, potato & cheddar soup

This freezable soup is a delicious way to use up a glut of courgettes

Beef & stout stew with carrots

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Dorset apple cake

Edd Kimber creates a rustic bake with chunks of sweet apple and a crunchy demerara sugar topping.

Pear, hazelnut & chocolate cake

Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat

Wild mushroom tartlets

Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own

Slow-braised pork shoulder with cider & parsnips

Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash

Autumn tomato chutney

A good tomato chutney take some beating, and this version is great because it's not too sweet

Spiced toffee apple cake

Try a twist on traditional toffee apples - sugared, spiced and very very nice!

Classic pumpkin pie with pecan & maple cream

A great way to use up any pumpkin from your lantern carving

Autumn vegetable soup with cheesy toasts

A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in

Related Video

I got turned on to this when I had it at a restaurant served with a steak. Fantastic alternative to mashed potatoes.

This was good, I used parsnip, .5 rutabaga, sweet potato, carrot, .5 celery root and 4 sliced garlic cloves. Easy and perfect for using left over veggies on a weeknight. Great with corned beef and cabbage. Will make this again. make sure to add enough butter, salt & pepper (touch of nutmeg).

Try it twice. Much better without the rutabaga! I add some cream and nutmeg. Very good side dish for roasted meats.

I made this for Thanksgiving and tastes ok, but is not a memorable dish, more of a filler side dish. If you are looking for something exciting make something else.

Simole, tasty, and would make this again. I agree with another reviewer that this is a tad bland, but with the flavor of the root veggies, butter, and pepper, this has a nice simple taste to it.

So delicious and different. I didn't have sweet pots or rutabaga, but it was still terrific without them. This tasted very rich even with the small amount of butter.

Wow, this has such a wonderful depth of flavor (even after omitting the sweet potato and rutabaga) for such a simple recipe. Really tasty, and a beautiful creamy orange color.

Good basic recipe. I added 4 oz. of cream (it can take more) and a (heavy) pinch of fresh nutmeg using a ricer and I've made it several times since.

A nice excuse to use unique vegetables. I made this recipe as is and I really enjoyed it! Will definitely make again.

Wonderful Chef. this puree' is SO SIMPLE and tasty. You don't need to add anything as you get the flaver from the root veggies. Goes great with a braised chicken.

This is very bland. I added Cumin and Cardoman, and much more salt. I also added a splash of Balsamic vinegar.

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Seasonal recipes from the orchard

Blossom, leaves, branches one can even grind the kernels from the stones of a certain kind of cherry to make Mahleb, a spice used in recipes from Greece through to the Middle East. Orchard cooking needn’t be just about apple pies and tarte tatins, although I have a great fondness for both.

The crisp freshness of an apple works perfectly with shellfish such as oysters and scallops, while plums and cherries have a natural affinity with game. Quince, on the other hand, pairs well with the flavours of North Africa – Morocco in particular.

Here is a selection of six recipes taken from Stuart Ovenden’s The Orchard Cook: Recipes from Tree to Table.

Sticky honey sausage with pears

Try making this easy sticky honey and mustard catherine wheel sausage with pears, cobnuts and celeriac mash.

It’s not just the name that makes this dish feel appropriate for a bonfire or firework party. The mix of sticky, sweet, savoury and a pop of heat from the mustard is exactly the kind of thing you want to be eating on a cold November night fire blazing, scarves done up tightly and sparklers at the ready. If you want to up the ante on the spice front, a teaspoon of chilli flakes in the pan at the honey stage wouldn’t go amiss.

More recipe ideas:

Orchard granola

Mix oats, nuts, honey and oil, along with a few extras to make an energy-rich cereal or snack.

I love making granola. I also love the fact that once the basic elements are in place (oats, nuts, honey and oil), I can pretty much free-style with the fruit additions. I’ve stuck to dried apples, raisins and cherries in this instance, but any dried fruit will work.

Cider and damson gin wassail

Bring good luck to next year’s harvest by making a wassail drink with friends and family.

The kids and I go wassailing every January without fail it’s a fine evening of tradition, theatre and a hearty dose of paganism (which never goes amiss in my opinion). A torch-lit procession starts at the far-end of the village and makes its way towards the orchard as we approach, pots and pans are banged and rattled to scare away evil spirits and ensure a good harvest in the autumn. Toast soaked in wassail is hung on an apple tree as a gift to the spirits, wassail is sipped and there is singing and dancing.

Puff pastry baked camembert with quince

This cheese, pastry and sweet quince dish is the perfect starter.

This is pretty much cheese-lovers nirvana cutting open a baked camembert is one of those moments that compels a collective gasp around the table, before a quick clamour to find a suitable means of damming the tide of melted cheese. Roasted garlic cloves can be squeezed and spread onto toasts before diving in.

Moroccan lamb and quince sausage rolls

Enjoy this delicious lamb and quince sausage rolls recipe with mint and yoghurt dip.

These sausage rolls are great for a picnic, or a somewhat snazzy lunchbox. Lamb and quince are natural partners, while a cool minty dip is a lovely contrast to the warmth and spicing of the sausage rolls.

Greengage and pistachio cobbler

This plum dessert is the perfect warming recipe for an autumn or winter’s day.

It’s a brief season for greengages, so it pays to make the most of them while they’re at their best. A bowl of emerald green Reine Claude greengages sitting on the kitchen table brightens up the greyest of days. They lose their colour a touch when cooked, but are rightly considered to be one of the finest dessert plums.

About the book

The Orchard Cook Recipes from tree to table

This book is a collection of recipes based around a year spent in a mixed fruit orchard, and while the seasonal emphasis naturally leans toward the Autumn months, it’s important to view orchard cooking as year-round pursuit. There are recipes for Spring, Summer and Winter included in the chapters it feels only natural to want to spend as much time as possible in these beautiful, complex spaces.

Watch the video: The Autumn Orchard animation (August 2022).