Spiced Cider

Here's another fall favorite for you to try out; for sipping at the Friday night football game or maybe around a backyard bonfire. Spiced cider is simply the most delicious stuff under the sun! And it's so simple, it doesn't take more than 10 minutes to prepare and is even more delicious the next day... if there's any left! The beauty in using the whole orange and cloves is that you get the delicious mulled flavors, without needing to strain the mulling spices out of the cider. It's beautiful and festive with less cleanup!

1 gallon of Huck's fresh apple cider
1 whole orange
1 handful of whole cloves
Cinnamon for sprinkling

Wash the orange to remove any oils or dirt. Using a fork, carefully poke holes all over the surface of the orange peel and insert the whole cloves into the holes. Sprinkle cinnamon over the orange, concentrating on the areas where you poked the holes. Pour the cider into a crock pot and add the orange. Heat on medium til hot, allowing time for the spices and citrus flavors to meld with the cider. Serve hot with a cinnamon stick for garnish.

Squash Souffle

Now that the cool weather is arriving and squash are abundant, one of my favorite dishes is squash souffle. It sounds fancy, sounds difficult, but it's about as easy a side dish as there is. If you can make pudding, you can make a squash souffle. It tastes similar to pumpkin pie but not as sweet. And there's no waiting around for Thanksgiving for this dish! It makes a great accompaniment to savory dishes like roasted chicken or ham, but can also be a warm, comforting dessert served up with a dollop of whipped cream and a hot cup of coffee.

Winter Squash Souffle

3 T melted butter
2 c. hot mashed acorn or butternut squash
1/2 - 1 c. sugar (to taste)
1/3 c. milk
1/2 t. salt
1 t. EACH cinnamon and nutmeg
3 eggs
1 t. vanilla

Add butter to squash and stir til melted. Add sugar, milk, salt and spices and beat with a mixer till blended. Add eggs and vanilla and beat well. Pour into a greased casserole and bake at 325 degrees til the center is set. Serve immediately! Yield 6-8 servings

Punkin' Pickin'

Fall is only 2 short weeks away, so it's time to start harvesting the pumpkins! The squash and pumpkins have thrived in this cool, fall-like weather and will be available starting this weekend. We have all sizes and shapes of pumpkins, some for eatin' and some for sittin' on the front porch with a pot of mums for a beautiful fall display. Bring the kids and pick out that perfect Jack-O-Lantern pumpkin, and don't forget a pie pumpkin for homemade pie!

Also available this weekend will be our selection of homegrown winter squash. If you've never enjoyed a fresh baked winter squash, you've missed out on one of the pleasures of fall. Simply slice one open, clean out the cavity and fill it with your favorite things: brown sugar, nuts, raisins, butter, cinnamon or maple syrup, then bake til the squash is tender. It's delicious as a side dish, or stuffed with savory ingredients for a filling main course. The other great thing about winter squash is their 'keeping' qualities. In a cool, dark, dry basement, winter squash will keep for months on end making them a great option for cold storage.

Come on out and enjoy the flavor of the season at Huck's!