Maple Manhattan

IMG_4710-e1440629209136-702x336Indian summer has been in full effect in Park City. The days are warm and sunny while the nights are chilly (perfect sleeping weather!) The past few weekends have been perfect for fall foliage hikes now that all the leaves are bursting oranges and reds! I feel like September arrived, I blinked, and now its October! Soon enough the snow will be falling and the mountains will be open! Since I barely realized it was September I feel like it’s time to kick back and enjoy some flavorful fall-themed cocktails.IMG_5399 One of my favorite new drinks is the Maple Manhattan from Fletcher’s on Main Street. I have always loved Manhattans, but there was something deliciously refreshing and fall-like about this drink. Plus, I grew up in New England where real maple syrup is a staple in everyone’s kitchen. Don’t forget to use local High West bourbon to make this cocktail extra special. Cheers! (Originally posted on Dishing PC website)

Maple Manhattan

Ingredients

  • 2 ounces bourbon (such as High West American Prairie or Maker’s Mark)
  • 1/4 ounce sweet vermouth
  • 1 tablespoon pure maple syrup
  • 2 dashes Angrostura bitters
  • Cherry and orange peel for garnish

Instructions:

  1. Combine bourbon, vermouth, maple syrup and bitters is a cocktail shaker filled with ice. Shake several times, strain into a chilled martini glass.
  2. Serve with cherry and orange garnish
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Pork Chops with Spinach-Prosciutto Sauce (GF)

IMG_5255It’s been a rainy few days in Park City and I have been craving some comfort food. I have also been looking for any excuse to turn on my stove! It has been so cold but I am refusing to turn on the heat yet… it’s too early! A few weeks ago I went over to a friends house and she made me this dish from one of her favorite cook books, Gluten-Free Girl Every Day. After one bite I asked her for the recipe! It was so delicious with the combination of the salty prosciutto and the sweet onions and cream. It tasted like a dish you would order in a restaurant yet it only took 30 minutes to make and about 8 ingredients! It didn’t take me long after getting the recipe to make it again and I was just as pleased the second time around. Plus it’s gluten free and I love finding some delish GF recipes for when we have guests with dietary restrictions over. Give this recipe a whirl… you won’t be disappointed! Enjoy!

IMG_5253Pork Chops with Spinach-Prosciutto Sauce (Serves 4)

Ingredients:

  • 4 boneless pork chops
  • 2 tablespoons canola oil
  • 5 slices prosciutto, chopped
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons finely chopped fresh rosemary
  • 1/2 cup heavy cream
  • 2 cups chopped spinach
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 450F degrees
  2. Season pork chops with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Place chops in the pan and let them cook until one side is brown, about 5 minutes. Flip the chops and put the pan in the oven. Cook until they reach an internal temp of 145F degrees (about another 5-7 minutes). Take them out of the oven and put them on a plate to rest.
  3. Put the same skillet back on medium-high heat. Add prosciutto and cook stirring occasionally, until it is crisp (about 5 minutes). Remove from the pan and set aside.
  4. Add the onion and garlic and cook until the onion is translucent – about 6-7 minutes. Stir in rosemary and cook 1 minute longer.
  5. Pour in cream and bring to a simmer. When cream begins to simmer add chopped spinach and stir. Add prosciutto back into the sauce and stir to combine. Season to taste with salt and pepper.
  6. Plate the pork chops and spoon all the spinach cream sauce over the top of the 4 pork chops.

Dill Potato Salad

IMG_5006Labor Day… the last hurrah of summer. I love fall so much, with the cool air, changing leaves and football season, but it always makes me sad when Labor Day rolls around because it means summer is really over. Potato Salad feels like a summer dish, something you make for BBQs and beach picnics, but this recipe calls for lots of fall produce, so why not soak up the last weekend of summer with this creamy dill potato salad. I had seen this recipe a while back in one of my favorite Ina Garten cookbooks and I am glad that I tried it! The comb of dill, buttermilk and crunchy celery make this salad super flavorful. Its really easy to prepare and it makes enough to serve 8-10 people easily, so its great for a crowd. Hope you enjoy the long weekend with family, friends and good food! Cheers.

Ina Garten’s Dill Potato Salad (Serves 8-10)

Ingredients:

  • 3 pounds small white potatoes
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • Freshly ground black pepper
  • Kosher salt

Directions:

  1. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, and place the potatoes back in the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  2. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  3. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over to coat them completely.
  4. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.