Autumnal Mulled Cider

Over the past 3 to 4 years I have lived in southern California and now Hawaii, but I am a born and raised Massachusetts girl at heart. I didn’t realize how much I would truly miss the autumn weather, the changing leaves, and all my boots, scarves, and cozy sweaters.

My social media has been filled with pictures of my friends & family enjoying all those fall delights. I know, I know, I get to live in paradise, and the tables will turn when they are shoveling snow and I’m on the beach, but it’s still hard sometimes. (Honestly, I even miss winter too.)

The one way I can get those autumn vibes flowing through me is with seasonal food and drinks. Well, that and my artificial fall leaf wreath and Halloween yard decor from Target. So today I’m sharing my quickest, easiest fix for when I’m missing New England and the crisp October breeze: mulled cider… in the slow cooker!

  • 2 quarts organic apple cider
  • 2 Tbsp maple syrup (the real stuff, if you can splurge)
  • 1 orange, sliced
  • 1 Tbsp whole cloves
  • 1 Tbsp whole allspice
  • 3 cinnamon sticks
  • rum or whisky (optional)
  1. Put the cider into a slow cooker & stir in the maple syrup. Add the sliced orange.
  2. Using cheese cloth or a coffee filter (my go-to), create a bundle of the cloves, allspice & cinnamon sticks. You can break the sticks in half to make them fit better. Tie the bundle tightly with twine for easy removal. If using a coffee filter, I like to use a toothpick to poke some holes so that the flavor infuses quicker. Place the spice bundle in the cider.
  3. “Cook” on low for at least an hour before serving. Leave it all day on low heat or the warm setting. Serve punchbowl style & add a shot rum or whisky to your glass at your discretion (& my suggestion).


A look at my coffee filter spice bundle for reference

The slow cooker is key for me because it makes it easy to serve and it also doesn’t heat up the house like keeping it on the stovetop all day would. (Very important when October still means 85 degrees and humid.)

I make this constantly in the fall. It’s lovely for long Sundays watching football or waiting for trick-or-treaters. It’s been a staple at my Thanksgivings and Christmases for the past few years. Nothing tastes more like New England in autumn to me than mulled cider.

It’s a wonderful option for family and holiday gatherings because it gives people the option of what kind of liquor to add, if any. Kids can still partake and any non-drinkers at your party will feel like they get to enjoy something special besides sparkling water or soda. If you get one of the big gallon jugs of cider or more, you can keep replenishing the pot if it’s a big group of people.

What’s the first thing you run to make when fall rolls around?

Easy Pumpkin Ravioli in Brown Butter

First off, I hope everyone had a fun and safe holiday. We had a really low-key Halloween, drinking pumpkin beers, watching Hocus Pocus (which gave me a great costume idea for next year… yes, already planning it) and handing out candy. It didn’t stop me from dressing up in my cozy corgi onesie costume though!


The trick or treaters loved being greeted by two pups at the door

Next order of business is my kitchen is finally, finally, FINALLY finished! If you follow me on Instagram and check out my stories, you already saw it, but here’s the big reveal for the second time!


Before & after


Insert heart-eye emoji

If you don’t follow me on Instagram, you should. I’ve been working with a lot of cool companies and brands and expanding my influencer status lately. I always seem to have a fun promotion and codes for you to save $$$ on things I love.

OK, enough of that business. Let’s get down to the other business. It’s November now, and Halloween is over, but that doesn’t mean we have to give up on pumpkins! After all those holiday sweets though, I decided to whip up a light, savory pumpkin dish… then drown it in brown butter.

  • 8oz pumpkin puree (NOT pumpkin pie filling)
  • 8oz ricotta cheese
  • 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp cinnamon
  • 2 eggs
  • 24 frozen wonton wrappers
  • 4 Tbsp butter
  • 1 tsp minced garlic
  • 1 tsp chopped fresh sage
  • freshly grated parmesan (optional)
  1. Mix together the pumpkin, ricotta, garlic powder, sage, thyme, cinnamon & 1 egg with a pinch of salt & pepper in a bowl.
  2. Lay out half of your thawed wonton wrappers on a clean, dry surface. Create an egg wash in a small bowl by whisking together remaining egg and about 2 tsp of water.
  3. Place 1 tsp of the pumpkin/ricotta mixture in the middle of each wrapper. Brush the egg wash around the edges & use the other half of the wonton wrappers to top the 12 raviolis.

    Gently push all the air out & seal them. *At this point, you can place them on a parchment lined sheet tray to freeze them. You will have plenty of filling left to make a big batch to save.
  4. To make the brown butter sauce, melt the butter in a small sauce pan over medium heat, constantly stirring. If you let the fat of butter settle on the bottom, it will burn. Once it becomes light brown (about 4-5 minutes of cooking), remove it from the heat & add the minced garlic & sage, still stirring to keep it moving. Carefully transfer to glass measuring cup or bowl to stop it from continuing to cook in the hot pan.
  5. To cook the ravioli, bring heavily salted water to a boil. Cook the ravioli 3-4 at a time without crowding the pot, for about 3 minutes, until they are tender. Use a slotted spoon to remove gently them from the water. (They are delicate)
  6. Serve with a generous drizzle of the brown butter & the grated parmesan to your liking.

It’s nutty, it’s sweet, it’s savory, it’s light, but also buttery and indulgent… It’s a perfect fall meal.

I’ll be honest. I originally tried to make my own pasta dough and do more a traditional ravioli, but I don’t have a pasta sheeter (yet) and I couldn’t get it as thin as I needed. They were OK, but eh, just OK. There’s also something oddly more elegant about how the wonton raviolis look, so I think it’s a win-win: easier & prettier.


Right out of a fancy restaurant… or not.

Using the wonton wrappers is a huge shortcut. It makes it so easy to crank these guys out like an assembly line. Like I said before, you will have plenty of leftover filling if you want to make more than 12. I suggest 3 raviolis for an appetizer serving, or 6 for the main dish of a meal. If you have a bigger family and want to make more than that at one time, double up on the brown butter recipe.

I think making a bunch of these and freezing them before Thanksgiving would be a great plan for an unexpected appetizer. If you don’t want a bunch of pumpkin ravioli in your freezer, save the mixture and add it to a marinara sauce for a surprising autumn twist on spaghetti night or use it in a pumpkin lasagna with some alfredo sauce. Pretty much anywhere you would use ricotta, you can use this for instant fall flavor.


You can keep the leftover filling for a couple weeks in the fridge

For most of my life, I thought pumpkins were just for Jack-o-lanterns and pie. I think a lot of people only really encounter pumpkin in sweeter dishes & desserts, so this is a fun twist on an otherwise ordinary pasta dish. Obviously, you can fill those wontons with any kind of filling you like… cheese, spinach, meat, whatever you’re into. It’s insanely easy to make them this way, so go crazy. I have big plans for the rest of my wrappers.

What do you think? Have you ever tried pumpkin ravioli? Would you want to? If you try out this recipe, I think the outcome will surprise you. Give it a shot, while I get back to work on another fall recipe!

All About Apples

I’m taking a stand. Pumpkin spice will not take over my seasonal baking. Apple cinnamon deserves to be back on top.

Apple cinnamon has become the Jan Brady of fall flavors, sitting around going “Marsha, Marsha, Marsha” while everyone freaks out over pumpkin spice. Yes, it’s not the most exciting or trendy thing anymore, so we take it for granted, but I think it deserves more credit.

The nostalgia factor is huge here. I have always requested apple pie for Thanksgiving dessert. Also, I think there was a year of high school that I ate those frozen toaster strudels everyday. Always the apple ones. I actually had to stop eating them for a while because I burnt out on them, but obviously, I got over that.


“I can’t quit you.”

Look, there’s nothing wrong with pumpkin. I like it, but since everything out there on the market these days is pushing pumpkin spice, I thought I’d give you three quick recipes for reuniting with your first fall love.

Before we start… I used honeycrisp and granny smith apples for each recipe. I like using two kinds of apple for a couple different flavors. Of course you can swap these out for whatever your favorites are, but I really recommend using a tart apple and something sweet to balance it out. If you don’t know what to pick, here’s a helpful guide from Whole Foods.

Now for the recipes!

Apple Chips

  • 1 honeycrisp apple
  • 1 granny smith apple
  • 2 Tbsp sugar
  • 1 Tbsp cinnamon
  1. Preheat the oven to 225 degrees. Preferably with a mandolin, slice both apples very thinly. Remove all seeds.
  2. Combine sugar and cinnamon in a bowl, and drop each apple slice in one at a time and flip to coat. Place the apple slices on a parchment lined backing sheet.
  3. Bake for an hour or two, flipping the apples every 30 minutes.


Use a paper bowl for the cinnamon sugar… between that and the parchment, clean up is easy!

If you prefer a chewier bite, cook them for only an hour. You can leave them in until they are as crisp as you want them to be, but just check when you are flipping that the sugar isn’t burning. Cooking times can vary depending on how thick/thin they are, so this is one recipe you just have to keep an eye on.

These are a great healthy snack! Despite the sugar, you still totally taste the apple flavor. You could drizzle them with some caramel sauce and serve them up as a sweet snack for a fall party, put them in a leafy salad for some texture or replace greasy potato chips as a sandwich side.

Sparkling Apple Cider Sangria

  • 1 honey crisp apple, cored & chopped
  • 1 granny smith apple, cored & chopped
  • 1 bartlett pear, cored & chopped
  • 2 Tbsps lemon juice
  • 2 cinnamon sticks
  • 1/2 cup rum
  • 2 1/2 cups apple cider
  • 1 750ml bottle of champagne or prosecco
  1. Place the chopped apples and pear into a pitcher. Add the lemon juice and stir or shake to coat the fruit. (This prevents browning.)
  2. Let the apples absorb the lemon juice for a minute, then add the cinnamon sticks, rum and apple cider to the pitcher. Refrigerate for 1-2 hours.
  3. Give the contents of the pitcher a stir then pour in the champagne. Serve immediately, with fruit.

This is becoming a staple on weekends around here. This is the perfect cocktail for a autumn afternoon full of football or scary movies. The best part is eating all that fruit that soaks up the sangria!

P.S. The point of sangria is to fancy up cheap wines, so don’t blow your budget. Get some Andre or Cook’s, you know what I’m talking about. A bottle of wine or bubbly going into a sangria should be south of $10.

Apple Hand Pies

  • 1 egg yolk
  • 1 Tbsp water
  • 1 box (2 sheets) frozen puff pastry
  • 1 can of apple pie filling OR follow this easy recipe I followed to make my own!
  • 1 Tbsp sugar
  • 2 tsp cinnamon
  1. Preheat the oven to 400 degrees. Mix the egg yolk and water together to create an egg wash in a small bowl.
  2. Roll out both thawed puff pastry sheets and cut out four 6″ circles from each. (Eight total. You can use a bowl as a guide)
  3. Place a spoonful of the apple pie filling in the center of each circle, away from the edge. Using a pastry brush or your finger, coat the very edge of the circle with the egg wash. Fold the dough in half and use a fork to crimp the edges together, creating a half moon shape. Brush the whole top of the pie with egg wash and slice three small slits on top to vent.
  4. Combine the sugar and cinnamon and sprinkle it over the pies. Place them on a lined or greased baking sheet and bake for 20-25 minutes, until golden brown.

So I have done these a couple times with the canned apple pie filling, and it works out so well. Plus, it takes away half the work and you can have “homemade” pies in no time that make everyone think you spent hours on them.

This time I decided to make my own filling and to jar the rest for future baking, and it was super easy! If you went apple picking or just have a lot of them laying around, I’d say make your own. If you want to keep it simple, or maybe want to get the kids involved in helping make these, go with the canned.

Wrap these guys up individually in plastic wrap and they will last for a few days. They make a great sweet breakfast on the go!

There you have it. Three different recipes using apples. Bonus points to anyone who goes all out and makes all three of these in one day! Send me pics if you do.

Where do you stand in the apple vs pumpkin debate? I hope I made a good argument for my beloved apples today. Let me know what you think of these recipes, or what your favorite fall treats are!


Cheers!

Recipe Redux: Brown Sugar Cinnamon Baked Pears

Hi everyone! Time for another look back in time on The Picky Gourmet Blog. This recipe is probably my all time favorite breakfast recipe. I’ll admit, I am not a morning person. Getting up and fixing a big meal is not something I do often. I joke with my husband that the only time the kitchen is his is weekend mornings, when he makes waffles for us. After that, lunch and dinner is all up to me.

Usually my breakfast is a smoothie or yogurt bowl topped with fruit and granola and whatever good stuff I have on hand. Sometimes I make them pretty, which you may have seen if you follow my Instagram. But a lot of times I just throw it all in a bowl and get it over with. I reserve my creativity for later in the day… when I’m actually awake.

If I am feeling a little more ambitious and having a “treat yourself” kind of day, I refer back to my brown sugar cinnamon baked pears. I wanted to bring this recipe back because it’s so perfect for fall. Served with yogurt and granola, it’s a fantastically sweet start to the day, but this could easily be a great dessert over some vanilla or cinnamon ice cream.

I typically use bartlett or comice pears, but this works with whatever you refer. You can also do this with apples, so if you have a bunch of them laying around after an afternoon of picking, this is perfect for you.

Of course, over the months I’ve tweaked this recipe slightly. Not too much though. Honestly, it’s hard to go wrong when you have fresh fruit, butter, sugar and spices.


This is the smell of fall right here

Yields 2 servings.

  • 2-3 pears (depending on size)
  • 2 Tbsp butter
  • 1 Tbsp honey
  • 1 tsp cinnamon
  • 1 Tbsp brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 2 cups greek yogurt or coconut milk yogurt
  • 4 Tbsp granola
  • 1 Tbsp coconut flakes (optional)
  1. Preheat oven to 400 degrees
  2. Peel the pears, cut them in half and remove the cores and seeds. Place them cut side down in a small baking dish or pan lined with parchment paper.
  3. In a bowl, combine melted butter, honey, cinnamon, brown sugar, vanilla and ginger. Whisk until incorporated.
  4. Pour the sauce over the pears and bake for 30 minutes until the pears are soft and caramelized.
  5. Divide the yogurt between two bowls, top with the baked pears and garnish with granola, coconut flakes and extra sauce from the pan.

The only changes are I’ve cut back on the honey for more brown sugar, added ginger and instead of using powdered sugar as a garnish, I use coconut. I’m also really digging coconut milk yogurt lately. It’s got the same tang as Greek yogurt, but its dairy free. I use vanilla flavored yogurt in this recipe for a little extra flavor.

The other great thing about this recipe is it’s quick. The only time consuming part is peeling the fruit, but it shouldn’t take more than 10 minutes to get this in the oven. Then just sit back and wait for your house to start smelling like cinnamon sugar goodness.

So this isn’t a huge departure from my original baked pears, but this is truly one of my favorite recipes. This was posted way back in January, when my blog as just starting, so I want to make sure all the followers I have now get a chance to see this! Especially now that pears (and apples) are everywhere.

Hopefully you are all enjoying autumn and all the wonderful, seasonal treats that come with this time of year. Stay tuned for one more recipe redux post coming this week that will include more than one makeover for a go-to weekday meal!