A Wicked Scoff...Recipes and Food with Newfoundland and New England Influences.
This blog is dedicated to bring recipes, photographs, anecdotes, reviews and other insights on everything food related. As the name suggests, "A Wicked Scoff" will have a regional flare, a fusion if you will, of both Newfoundland and New England perspectives of the culinary world around me. Thanks for visiting and please come back often as updates will be frequent. Oh yeah, I also like tasting and cooking with regional beers. Expect a beer of the month, often paired with recipes.
Friday, October 2, 2009
Fall is here at last.
Fall is my favorite season, and it has most certainly arrived here in New England. The days are shorter and the days are a little more crisp. Hockey has started and leaves are turning the brilliant reds and oranges that New England is famous for. From a culinary perspective fall inspires me to cook the many fruits of the harvest, notably root vegetables, apples and squashes. These afford extremely well to warm hearty meals like soups, stews and roasted meats, as well as spiced desserts like apple crisp. This past week alone I've been out apple picking at one of many local orchards, enjoying my wife's apple crisp and making rich soups.
Another thing I have been doing with the onset of fall has been sampling some of the great autumn themed beers available. Not only are Octoberfest and Pumpkin Spice beers delicious seasonal brews, but they are also excellent to cook with.
My selection for beer of the month for October is actually a variety of beers, specially packed by the Mack Brewing Company's Saranac Beer, out of Utica New York (http://www.saranac.com/home/).
This "12 beers a falling" variety pack features six wonderful beers great for fall refreshment (http://www.saranac.com/page/12-beers-a-falling). Included in the variety pack are the seasonally available Octoberfest and Pumpkin Ale, in addition to their IPA, Irish Red Ale, the Bavarian Black Forest, and the Carmel Porter. Each is distinctively excellent. I actually made a French Onion Soup last night with the Black Forest beer that was very tasty. This coming weekend I will be using the Pumpkin Ale in a butternut squash soup recipe I'm deveoping, and lastly the Octoberfest will be part of my brined and roasted pork rib roast for this coming Sunday. All of these recipies will be posted in the coming days.
In the meantime, enjoy the cool, crisp refreshing fall air. Get outdoors and hike in the woods, and prepare your firewood for winter. Work up and appetite, quench your thirst with a cold ale or warm mulled apple cider, and fill your belly with a hearty bowl of soup or stew.