Fall Harvest Soup and Salad Recipes


Throughout October the leaves start changing, temperature starts dropping and fall settles in. When thinking about recipes for this month we kept that in mind and ultimately decided that nothing beats a bowl of soup on a cold autumn day. With apple season in full swing we put together a squash and fresh apple soup, which pairs well with Mass Appeal. We included our take on the recipe below as well as a fall inspired salad to go with the dish.


Squash and Fresh Apple Soup

– 1 medium squash

– 2 onions

– 3 apples (we used McIntosh)

– 1½ tbsp grated horseradish (from a jar)

– 1 QT vegetable stock

– Olive oil

– Cheddar crisps (to top with)

– Fresh thyme sprigs

Heat the oven to 400 degrees and line a baking sheet with baking paper. Chop and deseed the squash, toss with olive oil, season and spread over a large baking tray. Bake for 10 minutes. Cut the onions and apples into wedges, then add to the tray. Bake for 40 minutes, tossing occasionally, then put everything in a large saucepan. Add the horseradish and vegetable stock. Bring to a simmer, then blend until smooth. Pour soup into bowls, then top with cheddar crisps and fresh thyme springs.


Plum, Apple and Goat Cheese Salad

  • – 4 fresh plums, cut into quarters
  • – 1 tsp honey
  • – Juice of ½ lemon
  • – 2 tbsp extra-virgin olive oil
  • – ½ tsp Dijon mustard
  • – 2 apples, cored and thickly sliced
  • – Fresh greens (we used spring mix)
  • – Walnut halves
  • – Goat cheese, broken into pieces

 

Place the plums, walnut halves and goat cheese on a lined baking tray, then grill for 5-6 minutes on medium, to soften. In a large bowl, whisk together the honey, lemon juice, olive oil, mustard and some freshly ground black pepper. Combine the fresh greens and apples and toss together with the dressing. Top with the grilled plums, walnuts and goat cheese.

3 Fall Tailgate Recipes and a Cider Cocktail


At Stormalong we love cider, but we also love food, so we thought why not start an ongoing blog series that combines the two. Each month we will be sharing different recipes that incorporate cider in one way or another. With fall around the corner and football season kicking off, we decided to start with a few tailgate classics because when we think of football season we think of tailgating. Whether hosting a group of friends at home or heading to the game, we put together a few easy recipes to add to your spread and that pair well with cider.


Whiskey and Cider Cocktail

– 2 ounces Mass Appeal
– 1-1.5 ounces whiskey (we used Maker’s Mark)
– 2 ounces ginger ale or ginger beer

Combine all ingredients in a glass with ice, stir and garnish with an apple slice (if you’d like). Enjoy!


Cider Brine Chicken Wings

– 4 cans Mass Appeal
– 1 cup kosher salt
– ½ cup sugar
– 3-4 bay leaves
– 1/4 cup peppercorn

In a large container, combine the Mass Appeal, salt and sugar, stirring to dissolve the salt and sugar. (TIP: Pour the salt in slowly because it can cause the cider to spill over the top.) Add bay leaves and peppercorns.  Transfer to a resealable bag, add the meat and seal the bag, squeezing out as much air as possible. Set aside in the refrigerator for a minimum of 2 hours and up to 24 hours. Remove the meat from the brine and grill on medium heat until cooked all the way through.


Buffalo Chicken Dip

– 2 cups shredded rotisserie chicken
– 1 package cream cheese, softened
– 1/2 cup buffalo sauce (we used Tessemae’s Natural Buffalo Sauce – It’s gluten-free, soy-free and dairy-free, sugar free, vegan and Whole30 Certified)
– 1/2 cup ranch dressing (we used Primal Kitchen ranch dressing – It’s gluten-free, soy-free and dairy-free, sugar free, and Whole30 Certified)
– 1/2 cup blue cheese, crumbled
– 1/2 cup cheddar cheese, grated

Preheat the oven to 350 degrees. Mix all ingredients together in a large bowl. Spoon into an oven safe serving dish. Cook for at least 20 minutes, until piping hot. Serve with chips or veggies.


Orzo Pasta Salad

– 1 box of Orzo
– 1 pint of cherry tomatoes, sliced in half
– 1 clove garlic, diced
– 2 ears of corn
– 4 scallions, cut thinly
– 1 cucumber, peeled, deseeded, and sliced
– 1/2 red onion, very finely chopped
– 1 orange pepper, cut into small pieces
– 10 basil leaves, julienned
– 1 large lemon
– 3 tbsp olive oil
– salt and pepper
– feta cheese

Cook orzo in salted water until soft, drain. Blister the tomatoes in 1 tbsp of olive oil, add garlic at the end. Cook corn in the microwave for 3 minutes before shucking, then take corn off the cob. Prep the rest of the veggies and add to bowl. Juice the lemon, add 2 tbsp olive oil, salt, pepper and pour over the pasta. Mix everything together and adjust seasonings as needed. Add feta and basil just before serving.