Hey there, fellow flavor enthusiasts! As we sail through October, I’ve crafted a Fall-inspired happy hour menu that will make your taste buds dance with delight. Picture this: a symphony of Fall flavors expertly curated to elevate your gathering.
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The Cocktail
Leah, the genius behind Freutcake, presents the Sparkling Fall Hard Apple Cider Sangria. It’s an irresistible blend that’s bound to kick your Friday up a notch.
The Mocktail
For those steering clear of spirits, Abra’s Kitchen offers a healthful escape with her Apple Cider Immunity Sparkler. I’ve worked with Abra and have been using her recipes for many years – they never fail, and this one is no exception.
The Protein
Prepare to be wowed by the simplicity and heartiness of Grilled Garlic Balsamic Chicken Kabobs. Thanks to Christina at The Whole Cook, you’ve got a winner..
The Veggie
Georgia, from The Comfort of Cooking, weaves autumnal magic with her Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples, and Onions. Trust me, it’s a flavor fusion you didn’t know you needed.
Now, let’s talk about butternut squash. It’s a humble yet extraordinary fruit masquerading as a vegetable, offering a sweet, nutty profile. My favorite approach? Cubes, a drizzle of olive oil, and a sprinkle of salt & pepper.
Preheat the oven to 425º. In a large bowl toss the butternut squash with olive oil and season with salt and pepper (optional: add a bit of sage). Spread the squash on a baking sheet in a single layer and roast in the oven for about 20 minutes. Turn the cubes once and roast for an additional 20 minutes until tender and lightly browned.
The Dip
Kelly’s Cheesy Baked Vidalia Onion Dip is a showstopper that will have your guests singing its praises. This ooey-gooey concoction, adorned with sweet onions, pairs flawlessly with anything meant for dipping.
The Crunch
Have you ever experienced the addictive crunch of crispy chickpeas? Sara Lynn, The Domestic Geek, has cracked the code with her stellar recipe..
The Sweet
Indulge your sweet tooth with Marina’s Pumpkin Chai Pie, topped with Bourbon Cinnamon Fluff. Fun fact: Marina, my talented daughter, concocted this masterpiece during her Baking and Pastry Arts days at Johnson & Wales University. We ordered a similar pie slice for dessert in a restaurant one night, and the next day, Marina recreated it her way. It’s a testament to her culinary prowess and creativity.
So, gather your ingredients, set the table, and let’s embark on a Fall Happy Hour adventure filled with unforgettable Fall flavors. Your guests will thank you, and you’ll thank me later. Cheers to the tastes of Fall!
