The end of any season causes us to sigh with a bit of nostalgia. As leaves turn to crimson and gold, we realize that in our part of the country, both growing and boating seasons are coming to a close. With luck, we can squeeze in one more ‘on the lake’ dinner with friends, toast the lovely sunset, and perhaps catch a fish or two.
Instead of the light salads of summer, warm soups are more welcome as the sun sinks lower and air temperatures take a sudden dip.
- Butternut Apple Soup (to warm the soul and chilled fingers)
- Turkey Meatballs with Pepper Jelly Glaze Served on Rosemary Spears
- Cornbread with Honey Butter and Cranberry Butter
- Annalisa’s Gluten-free Apple Fritters (check back on next Sweet Saturday for recipe)
- 1 pound ground turkey
- 1 Tablespoon finely chopped onion
- 1 teaspoon ground sage
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground pepper
- ½ teaspoon sea salt
- 2-3 Tablespoons pepper jelly
- Rosemary spears
Form into 1 ½ inch balls. Lightly oil a roasting pan with olive oil. Place meatballs in roasting pan but do not pack them in too tightly. Bake at 375 degrees. After 10 minutes, loosen meatballs and turn them. Bake another five minutes.
Use a skewer to pierce the meatballs. Remove the lower leaves from rosemary stems. Slide three meatballs onto each rosemary stem. Melt the pepper jelly in the microwave and use as a glaze on the meatballs for a contrasting bit of nip.
To add an interesting fall flavor to cornbread muffins, place 1/2 cup butter (one stick) in a mixing bowl and warm to room temperature. Add 2 Tablespoons of cranberry sauce to the butter and whisk until the butter turns a uniformly lovely cranberry color. The same may be done using 2 Tablespoons of honey.