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Fall Inspired Recipes

Fall Inspired Recipes

 

 

 

 

Bourbon Spiked Apple Cider

 

Forest scene with two camping mugs of spiked apple cider with a bottle of bourbon in the background.

 

Recipe and picture by: Freshoffthegrid.com

Ingredients For Bourbon Spiked Apple Cider

Unfiltered Apple Juice: Not to be confused with spiced cider, which already has all the spices blended into it. Unfiltered apple juice is just cloudy looking apple juice. The ingredient list should say apple juice (and maybe water), but nothing else.

Cinnamon Sticks: Whole cinnamon sticks can be expensive at conventional grocery stores. We’ve found Trader Joe’s to have the best prices of all the chain-grocery stores. Many Mexican and Indian grocery stores will have them in bulk for super cheap.

Mulling Spices: You can assemble your own mulling spices using whole cloves, nutmeg, star anise, and allspice, but it can get expensive. We have found many grocery stores sell pre-mixed mulling spice blends, which can be far more affordable.

Orange: Orange in apple cider? Yes! The citric acid cuts through the sweetness of the cider and really brightens the drink up a lot.

Whiskey: We used bourbon for this recipe but rye bourbon, Irish whiskey, or Canadian whiskey would all work just fine. Use a good drinkable bottle, but not too good. There are a lot of flavors going on in this cocktail and a really nice whiskey will get lost in the sweetness and spices. Our go-to bourbon is Bulliet Bourbon. It’s relatively cheap and dangerously drinkable.

Essential Equipment

Insluated Mug: While the classic blue enamel camping mugs look cool in photos (guilty!), they don’t do a great job insulating from the heat, so your mug can be too hot to hold while your drink gets too cold to enjoy. An insulating mug would be a better choice. We recently picked up these Hydroflask insulated mugs and love them.

Pot: The size of the pot depends on the size of your group. Since it’s just the two of us, we use a small saucepan. If cooking over a campfire, a Dutch oven or large pot would be a good bet too.

Strainer: Unless you want to be drinking around floating cloves and star anise all night, then it’s a smart move to bring a strainer.

Ladle: If you’re using a large pot that would be too cumbersome to pour individual mugs, then you will want to ladle to the liquid out and into the strainer.

 

Five Can Chili

5 Can Campfire Chili

Recipe and picture by: freshoffthegrid.com

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 14 oz can black beans, drained
  • 14 oz can red kidney beans, drained
  • 14 oz can diced tomatoes, with their juices
  • 1 can chipotle peppers in adobo sauce, seeds removed (see below)
  • 12 oz can beer, preferably lager
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin

Instructions

  • Begin by prepping the chipotles. Most of the heat in the peppers are housed in the seeds and ribs, so we strongly recommend scraping out all of the seeds before adding the peppers to the chili, especially if using the entire can. Using a fork, remove the desired number of peppers from the can. Reserve the adobo sauce. Slice them open, and then using the back of your knife, scrape out and discard the seeds & ribs. Roughly chop the peppers and set them aside.
  • In a large dutch oven, heat the olive oil over medium heat until shimmering. Add the onions and saute until they begin to soften and turn translucent. Add the drained kidney and black beans, tomatoes and their juices, chopped chipotles and the adobo sauce, beer, salt and spices. Stir to combine.
  • Cook the chili until thickened to your liking, about 20 minutes was perfect for us. Serve immediately with your choice of toppings (cheese, avocado, green onions, etc) and cornbread on the side!

Campfire Skillet Cornbread

Campfire Skillet Cornbread

Recipe and picture by: Freshoffthegrid.com

Ingredients

  • 1 cup cornmeal, medium grind
  • 1/2 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk, (if using dry powdered milk: 3 tbsp powder + 1 cup water)
  • 1 egg
  • 2 tablespoons honey
  • 1/2 tablespoon oil, (we used coconut oil and loved it)

Instructions

  • In a large bowl, mix the cornmeal, flour, baking powder, and salt to combine.
  • Add the milk, egg, and honey to the dry ingredients. Mix with a fork until fully incorporated.
  • Over your campfire, heat the oil in your cast iron skillet. Swirl to coat the bottom (be sure to use something to protect you from the heat – the skillet will get very hot!). Pour the batter into the skillet, ensuring that it is in an even layer. Cover the skillet with foil, crimping the foil around the edges, or cover with a lid.
  • Cook over medium-low heat for 15 minutes, then move off the head and let the bread rest (still covered) for an additional 5 minutes.
  • Cut into slices and enjoy with a big bowl of chili!

Easy S’mores Bars

Rich tasting s'mores bars with a traditional buttery graham cracker crust, thick chocolate ganache center and toasted marshmallow top.

Recipe and picture by: foodnessgracious.com

INGREDIENTS

FOR THE GANACHE

  • 1 cup heavy cream
  • 1 1/2 cups semi sweet chocolate chips

FOR THE CRUST

  • 4 ounces graham crackers whole
  • 2 tablespoons sugar
  • 2 tablespoons plus two teaspoons melted butter
  • 1 1/2 cups mini marshmallows

INSTRUCTIONS

  • Preheat the oven to 350 degrees F.
  • Lightly butter an 8×8 baking pan and line with parchment paper.
  • In a small pot warm the cream over a medium flame.
  • When the cream starts to bubble around the edges turn of the heat.
  • Add the chocolate chips and slowly stir with a wooden spoon or spatula until it becomes a thick and well combined.
  • Set the ganache aside to cool a little.
  • Crush the graham crackers to fine crumbs and transfer to a bowl.
  • Add the sugar and melted butter.
  • Mix well until all of the graham crackers are moist.
  • Transfer the crumb mixture to the prepared baking pan and press the crumbs down gently with a cup or any flat bottomed vessel.
  • Bake in the oven for 5-7 minutes and then let cool.
  • Once the crumbs are cool, pour the ganache on top of the crumbs and spread out evenly.
  • Place the pan in the fridge until the ganache becomes firm.
  • Place the marshmallows on top of the ganache making sure to cover as much of the ganache as you can. Pack the marshmallows in but keep them to one layer.
  • Place the pan under a preheated broiler and broil until the marshmallows turn toasted golden in color. Do not leave them because they only take a minute or less to brown.
  • Cut the bars into squares and serve at once or keep in the fridge for easier cutting later or next day.