Fall Offerings

To celebrate the cooler weather, I thought I'd share a couple of my favorite fall simple pleasures, Spiced Cider and Pepitas.

I don't know what it is about fall that makes me crave apple cider, but I truly can't get enough of the stuff, even when I drink so much I get a tummy-ache. It fills me with nostalgia for hay rides, leaf and acorn collecting, apple-picking and words like tummy that grown childless adults have no business using.

This is actually what I have dubbed Cidergria, my personal fall update for sangria. As far as I'm concerned there is a sangria for all seasons.

Hot Spiced Cidergria

Makes 16 servings.

2 qt Apple Cider

6 x Whole Allspice

12 x Whole Cloves

4 x 3" Cinnamon Sticks

1/4 c Sugar

1 Tablespoon Lemon Juice

Assorted apples, oranges

Combine the cider, sugar, lemon juice and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. (I put the spices in a large tea ball or wrap them in cheesecloth to make this easier)

Peel, core, seed and slice the apples and oranges and arrange them attractivey in a large pitcher.

Pour the spiced cider over the sliced fruit.

Serve hot, garnished with lemon slices, (or leftover orange slices, or rings of unpared red apple with whole cloves forced through peel.

If you want to spike your cider, dark rum is a wonderful compliment.

Don't throw your pumpkins seeds away when you're done with that jack-o-lantern and you've made the pumpkin pie. They taste great. They're also supposedly rich in protein. This works with similar seeds like squash as well. I make a few batches of these at varying degrees of doneness. Some people like them lightly toasted, some like them nearly burnt. They're so easy to make it's not much effort to experiment until you get them the way you like.

Pepitas (Roasted Pumpkin Seeds)

2 cups fresh pumpkin seeds, well-rinsed (or as many seeds as your pumpkin yields.)

2 tablespoons olive oil

1 1/2 tablespoons salt (or seasoned salt) Really salt to your taste.

You can leave it at that or get fancy with seasonings.

Assorted seasonings suggestions:
I tend to throw on whatever suits me from the spice rack. (2 Tablespoons of each combo is a guide) Some combos that have gotten comments?

• Pepper, Onion or garlic powder


• Old Bay seasoning, Cayenne Pepper


• Nutmeg, Allspice and cinnamon (I've also substituted 2 tablespoons of butter for the olive oil.) sprinkle with sugar after they're cooked, if you like.
  


• Pepper, sprinkle of finely ground lemon zest or juice.


• Salt and ground rosemary
  

The long way.

1. Rinse the seeds of any residual pumpkin guts.



2. Combine water, pumpkin seeds and salt in a mixing bowl; cover and let seeds soak for at least 8 hours.



3. After seeds have soaked, preheat oven to 350°F (175°C).



4. Drain seeds and pat dry with paper towels or a clean kitchen towel. Toss with oil and spread onto a shallow baking sheet. Toast for about 10-12 minutes or until fragrant and darkening. Toss or stir them about every 5 minutes or so. This requires a bit of experimentation depending on your oven so keep your eye on it. If you're confident the spices won't burn, I like to add them during this step for the best flavor. Otherwise, when the seeds are done,



5. Season by tossing with additional salt and/or spices, if desired/needed.

The quick way:


Skip the soaking, rinse and dry the seeds.

Toss the seeds with oil and spices and place under the broiler. You have to babysit this as they will burn quickly. I pull them out as soon has some start to pop like popcorn.