Flavorful Fall Fruits

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September 20, 2024

Bonita Applebum cocktail featuring apple brandy, ginger-chai honey syrup, and orange bitters in a martini glass garnished with a dehydrated apple slice on a rustic wooden surface.

Inspiration for mixologist Andrea Duran comes from many places. In this case, she started with a playlist of songs with the word ‘apple’ in them to craft a brandy cocktail. “Bonita Applebum,” a hit off A Tribe Called Quest’s 1990 album, People’s Instinctive Travels and the Paths of Rhythm, was the winner. A rousing blend of apple brandy, ginger-chai, and orange bitters emerged. as the young folks say, “it’s a vibe.”

Making Ginger Chai Honey Syrup for This Brandy Cocktail

To make Ginger Chai honey syrup this recipe requires bring 2 cups of water and 1/2 cup of honey to boil, take off flame, drop two spoonfuls of loose-leaf, Ginger Chai tea and let steep for 5 minutes or until desired richness of flavor. Strain and use once cooled to room temperature.

Bonita Applebum Brandy Cocktail Recipe

Ingredients

2 oz Santa Fe Spirits Apple Brandy
1 oz lemon juice
3/4 oz Old Barrel Tea Company Ginger Chai honey syrup
3 dashes orange bitters
1/2 oz egg whites or aquafaba
Dehydrated apple slice, to garnish

Instructions

Build in shaker, shake vigorously, add ice, and shake again. You should have a nice foam top formed—keep shaking until you see that.
Strain into martini glass and garnish with a dehydrated apple slice.

Recipe by Andrea Duran / Styling by Sarah Cascone / Photography by Dave Bryce

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Apple Crisp

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September 19, 2024

A green pan with apple crisp in it sits on a wood table surrounded by apples, brown sugar, and walnuts, and a spoon.

Apple Crisp is a nostalgic taste of fall.

To me, Apple Crisp is THE dish of fall. It takes me back to childhood, when my mother would search out tangy Jonathan baking apples from area orchards each fall to make it particularly special.

Apples are so commonly available these days that they’ve lost a bit of their seasonal luster. They are particularly luscious when at their peak of recently picked ripeness. Autumn offers the best possibility of finding locally grown varieties like tangy Jonathan baking apples mentioned above. Make the effort to seek these out from orchards or farm markets to be reminded of how special these tree fruits really can be.

What’s the Difference Between Apple Crisp, Apple Crumble, and Apple Cobbler?

Apple crisp, apple crumble, and apple cobbler are all delicious desserts that feature apples, each with their own distinct characteristics. A crisp is typically made with a topping of oats, brown sugar, and butter, creating a crunchy, golden-brown crust. A crumble is similar to a crisp but has a coarser texture due to larger chunks of butter or even whole nuts within the crumble. Finally, a cobbler is made with a biscuit or pastry dough that is dropped over the apple filling for a soft, flaky topping.

Apple Crisp Recipe

Serves 6 to 8

Apple Crisp Ingredients

3 lb tart apples, such as Jonathan or Granny Smith
1 cup unbleached all-purpose flour
1 cup packed dark or light brown sugar
½ cup pecan pieces
1 tsp ground cinnamon
½ tsp salt
½ cup (1 stick) + 2 tbsp unsalted butter

Crisp Instructions

Preheat the oven to 375 degrees.
Butter and 8-to-9-inch skillet or baking dish.
Peel, core, and slice the apples into small chunks. Pile them into the prepared skillet. Mix about 2 teaspoons of the flour with the apples.
Combine the remaining flour, brown sugar, pecans, cinnamon, and salt in a food processor, and pulse to combine. Add the butter and pulse until the mixture becomes a crumbly meal.
Spoon it over the apples evenly, packing it down lightly. Bake the crisp for about 30 minutes, until the topping is crunchy and the apples tender. Serve warm.

Story and Recipe by Cheryl Alters Jamison / Photography by Tira Howard / Styling by Keith Recker

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Baked Apples with Sausage Stuffing

By

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September 19, 2024

Throw off that down comforter and feast on these sage-scented baked apples for a warm breakfast on a cool morning (or enjoy any time of day). The sausage stuffing adds an extra bit of savory protein. This is a great recipe for peak apple season in September and October, when apples will have the most flavor packed into each juicy bite.

Tips for Making Baked Apples

You want to pick the right variety of apple for baking. Some of the best “baking apples” are Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin. This is because these apples will get firm and tender without turning to mush when you bake them. Make sure you have an apple corer or a melon baller on hand to core the apples, because you don’t want to cook the core.

Recipe by Cheryl Alters Jamison
Styling by Keith Recker and Julia Platt Leonard
Photography by Tira Howard

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Ginger Pear Upside-Down Cake

By

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September 19, 2024

A pear upside down cake sits on a wooden table with a slice taken out of it on a plate to the top left.

Fruit-topped upside-down cakes have a retro hominess. Our recipe turns the pineapple classic on its head, substituting pears, and then lacing both the cake and its gooey topping with a warming flourish of ginger.

Tips for Making an Upside-Down Cake

To ensure a perfect upside-down cake, you always want to start with your desired toppings (like fruit or nuts) at the bottom of the pan. A well-mixed cake batter also goes a long way, creating a smooth texture throughout. When baking, avoid over-baking, as the cake should be slightly moist in the center when you remove it. It’s important that you do not flip the pan right out of the oven! Instead, allow the cake to cool completely before inverting to prevent sticking. To make the cake even easier to release, you can line the pan with parchment paper or grease it generously before building.

Print

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Ginger Pear Upside-Down Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Cheryl Alters Jamison

Print Recipe

Description

A little sweet and a little warming.

Ingredients

Scale

For the Topping:

6 tbsp (3/4 stick) unsalted butter
¾ cup packed dark brown sugar
½ tsp ground ginger
¼ cup finely chopped candied crystallized ginger
5 juicy-ripe medium pears, peeled, halved, and cored
Approximately 1/3 cup pecan halves

For the Cake:

1½ cups sifted cake flour
¾ tsp ground ginger
¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
3 large egg yolks
½ cup sour cream
1 tsp vanilla bean paste or pure vanilla extract
½ cup (1 stick) + 1 tablespoon unsalted butter, softened
¾ cup granulated sugar

Cook Mode

Prevent your screen from going dark

Instructions

Melt the butter for the topping in a 8 to 9-inch cast-iron skillet or other heavy skillet over medium heat.
Stir in the topping ingredients of brown sugar and ginger, and remove the pan from the heat.
Arrange the pear halves, cut side up, in the skillet. Fit them snugly in concentric circles or in another pattern that pleases you. Tuck pecans in spaces between the pears.
Preheat the oven to 350 degrees.
Sift together the flour, ginger, baking powder, baking soda, and salt.
In a small bowl, lightly whisk the egg yolks with the sour cream and vanilla.
Cream together the butter and granulated sugar with an electric mixer at medium-high speed until light and fluffy, about 5 minutes. Mix in the egg mixture and flour mixture in thirds, alternating the two. Mix for about 20 seconds following each addition, stopping to scrape down the sides of the bowl as necessary.
Spoon the batter over the topping in the skillet, smoothing the surface. Bake for about 50 minutes, until nicely brown and a toothpick inserted in the center comes out clean.
Immediately run a knife around the sides of the cake and invert the skillet onto a serving plate. Leave the skillet in place over the cake for a couple of minutes, then carefully remove the skillet. This gives time for the caramelized topping to release fully from the skillet, but if any clings stubbornly, scrape it out and smooth it onto the cake. Cool for at least 10 additional minutes before slicing into wedges. Serve warm or at room temperature.

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Story and Recipe by Cheryl Alters Jamison
Photography by Tira Howard
Styling by Keith Recker and Julia Platt Leonard

Special thanks to Brad Furry and Bradyn Furry for their help on this delicious photo shoot.

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Grilled Cheese and Pear Sandwich

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September 19, 2024

A pear grilled cheese sandwich set on a rustic table with slices of bread beside it

Fruit and cheese makes a worthy finish to a meal, but with this grilled cheese recipe with pear, it IS the meal. And a good one, too. Combine pears with fontina and an herb sauce for a creamy, dreamy, sweet and savory lunch sandwich. Any bread can work, but give this a try with either raisin or rye for something even more special.

Tips for the Best Grilled Cheese

Though we’ve suggest Fontina, Taleggio, brie, or Monterey Jack, you can also combine cheeses. Chose a blend of cheeses for depth of flavor and meltability. Butter the bread generously, and for an extra crispy and flavorful crust, you can even mix a little bit of olive oil into the butter. Also, once you’ve got everything together on the pan, press your sandwich down gently with a spatula to make sure it’s all coagulated.

Recipe by Cheryl Alters Jamison
Styling by Keith Recker and Julia Platt Leonard
Photography by Tira Howard

Special thanks to Brad Furry and Bradyn Furry for their help on this delicious photo shoot.

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Cinnamon Apple Pecan Cheesecake

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September 19, 2024

Sliced apples arranged artistically around a cream cheese based cheesecake drizzled with cinnamon sitting atop a crushed shortbread crust and topped with pecan pieces.

Try this Cinnamon Apple & Pecan Cheesecake recipe, a delightful treat that blends sweet apples, crunchy pecans, and rich cheesecake. We’ve used Granny Smith apples for an extra bit of tartness in this recipe to balance out the richness of the cheesecake with a refreshing kick along with the warm autumn spice of cinnamon.

Tips for Baking with Pecans

Make sure when you chop, crush, or blend the pecans, you’re doing so evenly. Use a sharp knife or a food processor for a more uniform chop. If you prefer a finer texture, pulse them in the food processor but be cautious not to turn them into pecan flour. In this recipe, we mix the pecans together with shortbread biscuit cookies to make them into candied pecans, but for other baking projects, toasting pecans can also bring out new and exciting flavors in them.

Cinnamon Apple & Pecan Cheesecake Recipe

Cinnamon Apple & Pecan Cheesecake Ingredients

11/2 cup finely crushed shortbread biscuits (about 5 oz)
1/2 cup finely crushed candied pecans (plus 1/2 cup to decorate the top)
2 tablespoons butter, melted
3 Granny Smith apples, peeled and sliced thinly
11/4 cup sugar
11/2 teaspoons cinnamon
4-8 oz packages cream cheese
1 teaspoon vanilla
4 eggs

Cheesecake Preparation Instructions

Mix the cookies, pecans, and butter together until blended. Press into a 9-inch springform pan and bake for 7 minutes at 350 degrees. Remove from the oven and let cool.
In a saucepan, mix the apples, cinnamon and 1/4 cup of the sugar. Cook until the apples are tender. Remove from heat. Arrange half of the apples over the baked crust and set aside.
Mix the cream cheese, remaining sugar, and vanilla in a mixer. Add the eggs one at a time, mixing until just combined. Pour the cream cheese mixture over the crust. Bake at 325 degrees for 70 minutes, or until the center is almost set. Refrigerate for at least
4 hours.
Arrange the remaining apples and candied pecans on top before serving.

Recipe by Emily Willis / Photography by Dave Bryce

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Traditional Pecan Pie

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September 19, 2024

Freshly baked pecan pie with a golden brown crust and filling that is bubbling around the edges, showcasing the glistening texture of the sweet filling loaded with chopped pecans.

This Traditional Pecan Pie recipe offers a perfect blend of rich, gooey filling and a buttery crust, making it a timeless favorite for any occasion. Traditional doesn’t mean boring with this recipe that will liven up the table at any gathering!

Tips for Making a Great Pie Crust

Making a great pie crust is all about technique and balance. Don’t vermix. Mix just until the dough comes together. Overworking the dough can lead to a tough crust. If you don’t want it to be too thick, a little vinegar or lemon juice can also help tenderize the dough and prevent gluten formation. And, finally, don’t stretch the dough when placing it in the pie pan. Let it rest in the pan to reduce shrinkage during baking.

Traditional Pecan Pie Recipe

Ingredients

11/4 cups all-purpose flour
1 teapoons salt
4 tablespoons shortening
4 tablespoons butter
1/4 cup ice water
Pecan filling (See below)

Instructions

Stir together the flour and salt in a bowl.
Using a pastry blender, cut the butter and shortening into the flour mixture, until pea sized. Using a fork, stir in the ice water, one tablespoon at a time, until dough starts to come together, forming a ball.
Press the dough into a disk and wrap in plastic wrap.
Refrigerate for two hours.
Roll into a 12-inch disk and place in a 9-inch pie dish. Flute edges and refrigerate for 20-30 minutes.

Pecan Filling Recipe

Ingredients

2 cups coarsely chopped pecans
3 eggs
1 cup dark corn syrup
1/2 cup light brown sugar
11/2 tsp pure vanilla extract
1/4 cup butter, melted
1/2 tsp salt

Instructions

Preheat the oven to 350 degrees.
Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, and salt together until combined.
Place the pecans in the cold pie crust. Pour the custard mixture over the pecans.
Bake for 40-50 minutes or until lightly browned.

Recipe by Abby Eden

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Four Fall Cocktails from Santa Fe Bartenders

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September 19, 2024

Four cocktails in cocktail glasses on a wooden bar featuring drinks inspired by fall flavors like apple, cinnamon, nutmeg and more created by local mixologists for enjoying during the fall season.

We recently sat down with four local mixologists to learn about their ideas for clever fall cocktails to sip while enjoying a sociable and solstitial fall sunset. Did someone say despacito? No problem.

Four Fall Cocktails from Santa Fe Bartenderss

Happy Accidents

Lyrical Thesis Cocktail

Kate Gerwin—the bartending superstar behind Happy Accidents in Albuquerque —says the inspiration behind Lyrical Thesis is all about the agave. “We wanted to introduce people to alternative agave spirits besides tequila—there’s a whole world of incredible spirits coming from Mexico, and Bacanora is just one of the beautiful products they produce,” says Gerwin.

Medley

The Benediction Cocktail

This drink is loosely based on a gimlet built from a base of New Mexico’s own Vara High Desert Gin. The addition of Bénédictine, fresh lemon juice, apple juice, and house-made black peppercornthyme- honey simple syrup creates a spirited symphony that is balanced, nuanced, and just the ticket for fall and winter weather imbibing. The dehydrated apple chip garnish is delicious too!

Radish & Rye

Solstice Sour

“Fall in Santa Fe is special. The harvest is bountiful, the aspens are in full, golden display, and we begin to crave the flavors that are quintessential [of] autumn,” says Hillary Lyman of Radish & Rye, “This creamy, spiced cocktail evokes all the tell-tale signs of the seasonal shift. Warming allspice, star anise, and nutmeg paired with bright lemon and creamy egg white are backed by rich bourbon and toasted barrel bitters. This drink brings the warmth of summer’s end and beginning of autumn’s richness into balance.” We couldn’t agree more.

The Smoky Note

Tamarind Sour

Originally called ‘Anthropology’, this drink celebrates Southwestern and Mexican cultures, say the folks at The Smoky Note. As the holidays approach, they play with flavors that deliciously remind us of a tray of Christmas cookies, fresh out of the oven. A torched cinnamon stick releases tantalizing aromatics, while their secret salt mix heightens the balanced flavors on the palate. Like the best holiday cookie, this cocktail is sure to leave you craving more.

Story by Julia Platt Leonard / Styling by Anna Franklin / Photography by Dave Bryce

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A Fun, Southwestern Tamarind Drink, The Tamarind Sour

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September 18, 2024