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Falling for Fall Flavors

Falling for Fall Flavors
Pumpkin spice is not the only fall flavor worth falling for this season. As the leaves begin to fall and temperatures begin to drop, don’t forget to give the other cozy and crave-worthy flavors of autumn the attention they deserve. For instance, fall is also apple season. From apple cinnamon to apple cider, there are plenty of ways to enjoy this crisp, sweet flavor, such as toping off a tasty pork chop with fried apples or flavoring smoked chicken with apple juice and apple wood chips. 
 
Butternut squash is another veggie that tastes best in the fall. Enjoy it on its own or make it a soup! Peak sweet potato season takes place between late October and December, which is why they’re a staple on Thanksgiving tables. 
Ready to try these fall flavors? Check out a few recipes below!
 
Ingredients: 
5 apples cored and cut in cubes
¼ cup butter
¼ cup brown sugar
½ cup pancake syrup
1 tbsp vanilla extract
¼ tsp nutmeg
Moore’s Fine Pork Chops
 
Instructions: 
  1. Melt butter in skillet.
  2. Take other ingredients and mix in bowl well.
  3. Pour into skillet and bring to a simmer.
  4. Take cubed apples and mix in skillet and stir in well.
  5. Bring to a simmer for about 1 minute, and then pour over pork chops.
 
Ingredients: 
1 whole chicken
1 cup Moore's Teriyaki Marinade
1 cup apple juice
1 sliced lemon
1 tbsp lemon zest
fresh rosemary sprigs
2 tbsp fresh pepper
2 tbsp sea salt
2 tbsp garlic
2 tbsp paprika
hickory and apple wood chips
 
Instructions: 
  1. Mix spices together in shaker.
  2. Lift skin from chicken back and breast. Pour some of Moore's Teriyaki Marinade under skin. Pour remaining marinade in cavity of chicken.
  3. Shake spices under skin and in the cavity—enough for a good dusting.
  4. Repeat on surface of skin. Place chicken in plastic bag or container for 2 hours and refrigerate.
  5. After 2 hours place rosemary sprigs under skin and inside cavity.
  6. Set up grill or smoker for indirect grilling. Soak apple and hickory wood chips for 1 hour.
  7. After coals are hot, put wood chips on coals. Place chicken away from coals, turning every hour when adding coals and wood chips.
  8. Baste chicken with apple juice. Depending on temperature, chicken should be done in 3 hours.
 
Ingredients: 
2 lbs. butternut squash
1 tablespoon butter
2 tablespoons Moore's Original Marinade
2 tablespoons raisins
 
Instructions: 
  1. Cut squash in half, remove seeds, peel, and cut into small pieces.
  2. Cover with water and cook in sauce pan over high heat for 10 minutes or until tender.
  3. Drain well and mash or put through a food processor with butter and Moore's Original Marinade.
  4. Stir in raisins.
 
Ingredients: 
1 garlic clove, minced
1 Tbsp butter, softened
2 medium-size sweet potatoes, peeled
1 medium-size russet potato, peeled
2 Tbsp olive oil
3 oz. pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1 cup half and half
1 cup whipping cream
2 Tbsp. Habanero Hot Sauce
1/4 tsp pepper
1/4 tsp salt
 
Instructions: 
  1. Preheat oven to 400˚. Sprinkle garlic in bottom of a buttered 3-quart baking dish.
  2. Cut the potatoes using a very sharp knife or a mandoline into 1/8-inch slices.
  3. Heat olive oil in a saucepan over medium heat. Add pancetta, and sauté 5 to 7 minutes or until crisp. Reserve pancetta. Wipe saucepan clean.
  4. Melt the butter in a saucepan over medium heat. Add flour and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.)
  5. Add half and half, cream, 1 Tbsp. Habanero Hot Sauce, salt and pepper; cook, whisking constantly, until mixture thickens, about 5 minutes.
  6. Layer half of potato slices, shingle style, over garlic; top with half of pancetta and cream mixture. Repeat procedure with remaining potatoes, pancetta and cream mixture. Flatten potatoes with spatula.
  7. Bake, covered, at 400˚ for 35 minutes.  Uncover, and bake 30 to 35 minutes or until golden brown.  Let stand 15 minutes before serving.