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How To Enjoy Your Porch This Fall

Food and Adult Beverage Recipies

What could possibly make your time relaxing on your screened-in porch more enjoyable? Food and Drinks!

Below we have compiled a list of fall recipes to enjoy while sitting on your SCREENEZE® porch. 


Spiced Apple Pancakes 


DIRECTIONS:
1.)  Mix flour, baking powder, 1 teaspoon cinnamon, sugar, and salt in a medium bowl. Melt 2 tablespoons of the butter. In a large bowl, whisk to combine egg yolk, vanilla, milk, and melted butter. Gently fold the dry ingredients into wet ingredients until just combined, then fold in 1½  cups of chopped apple.

2.) In another medium bowl, using a hand mixer, beat egg white until stiff peaks form. Fold egg white into the batter gently with a rubber spatula until just combined.

3.) Make apple topping: In a small saucepan over medium heat, melt remaining 2 tablespoons butter. Add remaining apples, brown sugar, remaining 1/2 teaspoon cinnamon, and a 1/4 cup water. Cook, stirring occasionally until apples have softened and the mixture is jammy, 10 to 15 minutes.

4.) In a large frying pan over medium heat, melt 1 tablespoon butter. Pour about 1/4 cup pancake batter into pan. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with remaining batter, adding more butter to the pan as needed. Serve pancakes topped with apple mixture.

INGREDIENTS:
1 1/3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon, divided
1 tbsp. granulated sugar
1/2 tsp. kosher salt
4 tbsp. butter, divided, plus more for cooking
1 large egg, separated
1 tsp. pure vanilla extract
1 1/4 c. milk
4 large apples, peeled, cored, and finely chopped (about 5 to 6 cups)
1/2 c. brown sugar



Roasted Butternut Squash Soup 


DIRECTIONS:
1.) Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes. 

2.)Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.

3.) Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend the soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)

4.) Serve garnished with thyme.

INGREDIENTS:
1 large butternut squash, peeled and cubed (seeds removed)
2 potatoes, peeled and chopped
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 tbsp. fresh thyme, plus more for garnish
1 qt. low-sodium chicken broth


 Apple Cider Glazed Chicken 


DIRECTIONS:

1.) Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined. 

2.)In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze. 

3.)To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return chicken to skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the skillet to the oven. 

4.)Bake until sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

5.)Serve chicken and potatoes with pan drippings.

INGREDIENTS:
1 large sweet potato, peeled and cubed
2 apples, sliced
2 tbsp. olive oil, divided
1 tbsp. chopped fresh rosemary
kosher salt
Freshly ground black pepper
6 bone-in, skin-on chicken thighs, trimmed
2/3 c. apple cider
2 tbsp. honey
1 tbsp. Grainy mustard
1 tbsp. butter
3 rosemary sprigs, for skillet


Apple Cider Mojito


DIRECTIONS:
1.) Fill 2 glasses with ice. Add the juice of half a lemon to each glass. Divide the rum between the two glasses, then fill 3/4 of the way full with apple cider. Top each with a splash of seltzer and stir to combine. Garnish with mint, thyme, and a slice of apple.

INGREDIENTS:
  • Ice
  • Juice of 1 lemon
  • 1/2 c. gold rum
  • apple cider
  • Mint, for garnish
  • Apple slices, for garnish
  • Cinnamon sticks, for garnish 

MULLED WINE 


DIRECTIONS


1.) In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes. 

2.) Serve warm and garnish with more citrus slices and cinnamon sticks.

INGREDIENTS
  • 1 (750-ml.) bottle red wine
  • 1 orange, sliced into rounds, plus more for garnish
  • 6 whole cloves
  • 3 cinnamon sticks, plus more for garnish
  • 3 star anise
  • 1/4 c. honey
  • 1/2 c. brandy

Apple Cider Slushies



DIRECTIONS
1.)Pour cider, lemon juice, and cinnamon in a loaf pan, whisking to combine. Freeze for 45 minutes.
2.)Remove the cider mixture from the freezer and use a fork to scrape the slush-like mixture, so it doesn't turn into a giant ice cube. Once fully scraped and stirred, return it to the freezer for another 45 minutes.
3.)Remove the cider mixture from the freezer once again, using a fork to scrape and stir it into a slush-like consistency. The consistency should be like shaved ice. If it's not frozen enough for your tastes, pop it back in the freezer for another 45 minutes. Otherwise, spoon into glasses and serve.

INGREDIENTS
  • 3 c. apple cider
  • 1 lemon, juiced
  • 1/2 tsp. ground cinnamon

Drinks For The Kids: The Lorax Orange Lemonade Mocktail

DIRECTIONS

1.) Add lemonade mix to the sparkling water and gently stir
2.) Add one slice of orange and one pineapple ring

INGREDIENTS

  • Blood Orange
  • Pineapple Rings 
  • Lemonade Mix
  • Club Soda/ Sparkling Water 


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