Autumn at the lake is always exciting. We get football, tailgating parties, and crisp, clear evenings spent cozying up by the season’s first fire. But best of all—we get pumpkins in every form imaginable. From carved jack-o’-lanterns to spiced pumpkin lattes to Thanksgiving’s classic pumpkin pie, nearly everyone waits in anticipation of the “Great Pumpkin.” So, before heading out to a glorious pumpkin patch—or grocery bin—to hand-select this most iconic fall symbol, check out our list of delectable pumpkin recipes guaranteed to inspire. Bon appétit!
Give your next brunch party a little flavor kick by whipping up a scrumptious batch of sweet and spicy Pumpkin-Chipotle Waffles. This delectable dish calls for a silky batter of buttermilk and pumpkin puree paired with orange- and cayenne-infused maple syrup and toasted pumpkin seeds. An aromatic mix of warming spices—think cinnamon, cayenne, and chipotle powder—captures the cozy feel of the autumn season. For the recipe, visit Food Network.
For a delicious appetizer bursting with the flavors of fall, this Pumpkin & Pesto Crostini has it all. Fresh slices of pumpkin or butternut squash—or both—are seasoned with crushed red pepper and olive oil and baked until tender. Layer over toasted rye bread and top with creamy burrata cheese, pumpkin, homemade pesto, and pecans. Season with salt and black pepper, and enjoy with a glass of buttery Chardonnay or a crisp pinot grigio. For the full recipe, visit Country Living.
Sangria always makes a festive pitcher drink that you can throw together a day before your lakeside get-together. But, this Thanksgiving Sangria isn’t just for Thanksgiving. Made with dry white wine, brandy, ginger beer, and pumpkin butter—think apple butter—this delicious elixir can be served anytime in the fall. Flavor with lemon juice and pure maple syrup, and garnish with blood oranges, honey crisp apples, pomegranate arils, cinnamon sticks, and star anise. Visit Half Baked Harvest for this simple and inventive recipe.
There’s nothing better than a savory soup enjoyed lakeside when temperatures start to dip into the cool zone. This Pumpkin Sausage Soup offers an authentic soul-food experience with Italian sausage, fresh mushrooms, chicken stock, and, of course, pumpkin. Seasoned with cinnamon, turmeric, ginger, and nutmeg, this dish is rich with autumn flavors. Heavy whipping cream and smoked cheddar cheese give it an irresistibly creamy texture. This Dutch-oven recipe is a cinch to make in just 30 minutes total, including prep time. Serve with biscuits for a hearty and satisfying autumn meal that’s unforgettable. Visit Taste Of Home for the recipe.
There’s nothing tastier than fresh roasted veggies in the fall. A wonderful and warm substitute for salad, this Roasted Pumpkin and Brussels Sprouts dish pairs the buttery taste of pumpkin with the earthy—and slightly nutty—flavor of fresh brussels sprouts. Season with garlic and combine with a mixture of olive oil, balsamic vinegar, sea salt, and ground pepper. Roast until tender, and sprinkle with fresh minced parsley for a side that’s simply delicious. For roasting instructions, visit Taste of Home.
Spice up your fall menu with this savory Slow Cooker Chicken Pumpkin Curry. What could be better on a chilly night at the lake than the creamy, rich taste of coconut milk blended with fresh pumpkin, red curry paste, and plump chicken breast? Made in a slow cooker, this gluten-free, dairy-free recipe creates a low-maintenance meal you can prepare anytime. Sliced red bell pepper, baby spinach, minced fresh cilantro, and toasted cashews add flavorful texture to this enjoyable dish. Visit The Modern Proper for the recipe.
If you like to have your cake and eat it too, try these magical Boozy Pumpkin Cake Trifles at your next lakeside soiree. (Who doesn’t want whiskey in their dessert?) You can throw this one together quickly with a box of yellow cake mix, some canned pumpkin puree, and pumpkin pie spice. Next, top your delightful concoction with a whipped cream cheese frosting—flavored with whiskey. Layer as you wish and drizzle with homemade caramel sauce. Serve with an upside-down open whiskey nip, and enjoy. Visit Delish for this cute and creative recipe.
Here’s to the “Great Pumpkin”—and a vibrant autumn at the lake. Cheers!
Full of flavor, friends, and football, the long-awaited fall season is here at last. If you’re enjoying it lakeside, there’s nothing like the earthy aroma of autumn leaves in the air, chilly nights by the fire, and the savory tastes of the fresh fall harvest. And with it, there’s always plenty of wine to enhance the enjoyment of this celebratory season.
If you don’t know the difference between a dense Cabernet and a smoky Syrah, fear not. We’ve put together an easy list of our favorite fall wines and the delicious foods to pair them with. Cheers to the season!
Known as one of the major black grape varieties, Cabernet Franc is also one of the parent grapes—along with sauvignon blanc—of Cabernet Sauvignon. This variety is also known as a blending grape in the ever-popular red Bordeaux blends. But because the Cabernet Franc grape has a thinner skin, this medium-bodied wine takes on a lighter color and slightly reduced tannin. Food-friendly and highly versatile, this fall favorite is best known for its savory, roasted bell-pepper flavors and hints of red plum, strawberry, and chili pepper. Cabernet Franc’s higher acidity makes it possible to pair with a broad range of foods, including smoky barbecue, tomato-based dishes, and nearly any dish featuring fresh herbs.
Noteworthy regions that produce some of the best Cabernet Franc include France’s Loire Valley, Tuscany, Chile, Argentina, and California’s Sierra Foothills. Tasting this wine from different areas of the world is the best way to learn all about its incredible range and flavor personalities. If you want to serve this wine at your next fall dinner gathering, here’s a go-to list of perfect pairings.
Cabernet Franc Pairings
Herb-roasted chicken, chicken tomato curry, herb-roasted turkey with cranberry sauce, duck, wild game hens, roasted pork, herb-crusted rack of lamb, barbecue, beef stew, burgers, grilled steaks and chops, meatballs in tomato sauce, grilled tuna or salmon, trout, Bolognese pasta with crispy prosciutto, terrines, pâtés
Roasted red pepper, mushrooms, tomatoes, eggplant, grilled asparagus, grilled artichokes, avocado, arugula, spinach, olives, rosemary, sage, thyme, oregano, black pepper, red pepper flakes, coriander, jalapeno pepper
Don’t fret, white wine fans—your beloved Chardonnay is a go-to in any season. But, if you’re an adventure seeker, this one is worth exploring for a fall option. Often rejected for being too sweet, Riesling has resurfaced today as “one of the most collectible white wines among top connoisseurs around the world,” say the experts at Wine Folly. This aromatic grape variety that originated in the Rhine region can produce dry wines as well as semi-sweet and sparkling white wines.
A dynamic varietal, to be sure, Rieslings typically reveal aromas of orchard fruits—apricot, pear, honey crisp apples, and nectarine. You can also detect scents of jasmine, honeycomb, and lime along with a curious hint of petroleum wax or petrol, a natural compound called TDN, which isn’t as offensive as it sounds. Dryer Rieslings are on the rise these days for those who prefer something less sweet, and they hail from regions far and wide, including Alsace, Australia, Washington State, and New York.
Because of Riesling’s sweetness and acidity, it pairs exceptionally well with spicy, sweet, or salty dishes. For a general rule of thumb, pair dryer, crisper styles with raw or delicate fish and sweeter, more substantial Rieslings with spicy Asian or Indian dishes, spiced duck leg, chicken, salmon, and tuna.
Riesling Pairings
Shrimp, crab, scallops, salmon, tuna, pork, bacon, chicken, duck, spicy Indian or Asian dishes
Roasted vegetables, bell peppers, red onion, eggplant, squash, carrots, sweet potatoes, shallots, coconut, ginger, clove, cinnamon, allspice, turmeric, sesame, marjoram, curry, basil, soy sauce, and teriyaki sauce
Blue cheese, feta, aged Gouda, Raclette, Parmigiano Reggiano, Havarti, Jarlsberg, hard and soft cow’s milk cheeses
The victim of a bad reputation since the movie Sideways, Merlot is rapidly reclaiming its status as a world-class wine. Less tannic than cabernet sauvignon, along with a lighter intensity and low acidity, this incredibly flexible wine pairs well with just about anything you might be craving this fall. These thin-skinned grapes are sensitive to their environment and can take on a range of personalities, from light and lean to riper and richer-bodied styles. Merlots display rich fruit flavors, including black cherry, plum, and raspberry, while richer, more aged bottles show notes of cedar, graphite, tobacco, vanilla, clove, and mocha. Look to regions such as Bordeaux, Tuscany, Washington, and California when selecting some of the most superb Merlots produced.
Merlot Pairings
Pairing Tip: More oak aging and higher alcohol make richer, full-bodied Merlots that pair perfectly with richer foods.
Grilled or roast chicken, roasted duck or turkey, grilled or roast beef, cheeseburgers, filet mignon, roast pork and pork loin, lamb, veal, braised short ribs, blackened fish, jambalaya, Italian sausages with fennel, meatloaf, spaghetti and meatballs, lasagna and other baked pasta dishes, macaroni and cheese, chicken or pork casseroles with prunes or apricots
Caramelized roast vegetables, roast squash or beets, grilled red peppers, eggplant, zucchini, grilled mushrooms, bean dishes with chorizo or smoked ham, cranberry sauce, salads with red berry fruits, garlic, fennel, thyme, rosemary
Cheddar, blue cheese, Gorgonzola, Brie, Jarlsberg, Parmesan
Pinot Noir fans can rest easy as well—sip it all year long to your heart’s content. But if you’re looking for something with a bit more kick for fall, this one is worth investigating. Syrah—or Shiraz, as they say in Australia—is famous for its delightful mix of spicy, peppery, smoky, and black fruit notes, making it the perfect choice for meaty, savory fall flavors. Typically a full-bodied wine with medium to high tannins, it’s noticeably heavier than Pinot Noir but lighter than Cabernet Sauvignon.
Oaky, more robust versions of this wine will reveal notes of vanilla bean, clove, sweet tobacco, espresso, and chocolate. In France, Syrah is traditionally blended with Mourvedre and light-bodied Grenache to create the Côtes du Rhône classic blend. Today, you can find all different styles of Syrah in regions across the globe, including Italy, Spain, Chile, Argentina, Australia, and California.
Syrah Pairings
Grilled and sauteed chicken, seared or grilled tuna, braised rabbit, barbecue, spareribs, pulled pork, blue cheeseburgers, roast leg of lamb, grilled steak, rib of beef, aged beef, duck, spicy grilled quail, pheasant, grouse, goose, Moroccan and Persian dishes
Grilled vegetables, beans, lentils, eggplant, mushrooms, black olives, garlic, anise, clove, oregano, rosemary, Herbs de Provence with lavender, fennel, and thyme
A superb accompaniment to Thanksgiving and holiday flavors, Zinfandel offers up luscious notes of blueberry, jam, cherry, black pepper, plum, cranberry, boysenberry, and licorice. This full-bodied wine is rich with a sweet fruitiness along with hints of spice and a smoky finish. Some of the best Zins come from California regions, including Napa Valley, Lodi, Russian River Valley, and Sonoma’s Dry Creek Valley.
“The best trick when buying Zinfandel is to check the Alcohol by Volume (ABV),” says wine expert Madeline Puckette, co-founder of Wine Folly. “A lighter Zinfandel will have about 13.5% ABV whereas a bold and spicy Zinfandel will have around 16% ABV.” Puckette also suggests looking for Zinfandels from high elevation areas, such as Howell Mountain or El Dorado County. “High elevation Zinfandels tend to have more savory intensity and richness,” she notes.
Zinfandel Pairings
Blackened salmon, grilled chicken, pulled pork, pork chops, ham, barbecue, burgers, bacon-wrapped tenderloin, roast lamb, veal, duck, turkey, and other game meats
This full-bodied wine is best paired with heavier, fattier, richer foods that can stand up to its bold flavor—a natural for the savory foods of fall. Cabernet Sauvignon’s high tannins and robust personality pair exceptionally well with grilled meats like steak or lamb, rich, peppery sauces, and dishes with intense flavor. Primary notes in this highly concentrated wine include black currant, black cherry, baking spices, cedar, and hints of graphite. Depending on the region it’s produced, Cabernet can also display notes of white pepper, fig, chocolate, tobacco, and mint.
According to Wine Folly, Cabernet Sauvignon means “wild Cabernet,” and the grape originated in the Aquitaine Department of France, a former province of southwestern France that includes Bordeaux. Today, this foodie favorite is grown in other regions far and wide, including Chile, Australia, and California.
Cabernet Sauvignon Pairings
Braised beef short ribs, meatballs with red sauce, roasted duck, braised venison, filet mignon, grilled steak, brisket, blue cheeseburgers, mushroom blue cheese turkey burgers, braised lamb shanks, slow-cooked beef stew, Moussaka
Roasted vegetables, potatoes, French fries, tomatoes, stuffed, grilled, or baked portabella mushrooms, charred shallots, braised red cabbage, wine sauces, balsamic glazes, Gorgonzola sauce, garlic, butter, fennel seeds, peppercorns, rosemary, star anise, Moroccan spices, cherries, blackberries, and currants
Hard cheeses, Aged Cheddar, Colby, Gouda, Gorgonzola
For other food and wine pairings at a glance, check out this super-easy guide. Finally, here’s wishing everyone a flavorful fall season at the lake—cheers!
There’s so much to enjoy about autumn: fall leaves, scented candles, Halloween, pumpkin spiced flavors, and cozy blankets. Among these delightful attributes of the season is drinking a cold one after a long day. Although drinking beer at your lake house isn’t confined to a specific season, Fall in particular makes way for some fun, refreshing flavors. Today, we’re taking a look at some of the best Fall beers in 2021!
We all love a classic Blue Moon. Especially topped with an orange slice as a garnish, this light beer is a tasty choice any day of the week. With this Fall beer, the traditional Blue Moon gets a seasonally appropriate twist. Brewed with real pumpkin, this beer is the perfect level of spice.
Especially in late fall, nothing’s better than enjoying a warm beer at your lake house. A dark amber color, this red ale from Chicago is made with a blend of hops and malt flavors — the perfect recipe for keeping you warm during sweater weather season.
For those of us who enjoy less hoppy beers, sour beers are an excellent choice for autumn. These refreshing beers boast a tangy, crisp flavor that’s perfect for enjoying a cool day. This one in particular, Sour Harvest Saison from Collective Arts Brewing, is brewed in Hamilton, Ontario — a gorgeous waterside town known for its proximity to waterfalls and picturesque autumns.
Traditionally, Fall is a gorgeous time in Montauk. The colorful leaves highlight the serene beaches of this little paradise in New York. This subtle hoppy beer, with hints of autumn spices, is the perfect beverage to ring in the season.
This colonial style beer from Brooklyn Brewery was crafted to resemble the flavors of the Revolutionary war era beers. Like the colonists of this time period, this beer is made with real pumpkin and blended with barley melt. Topped off with a little spice, this classic beer is perfect for enjoying Game Day or an afternoon on your porch.
During the cooler months of the year, a brown ale is a popular choice. Made with roasted malts, the darker ales have a toasty flavor that’s perfect for Fall. In particular, the Great Raft Creature of Habit is a brown ale mixed with a twist of coffee. In this Fall beer, both the dark ale and coffee flavors are prominent, coalescing into a warm and refreshing flavor.
Like the Great Raft Creature, the Fall Stout from Maine Beer Company is also a dark ale coffee stout. It earns the name “Fall” because its chocolatey flavor is not too dense and peppered with cedar and citrus — just perfect for enjoying a chilly New England day.
Autumn at the lake is the essence of hygge — the Danish concept for comfort and coziness. While fall leaves cover the ground in the crisp air outside, you’re under a blanket on the screened porch with a book in hand. Just thinking about it conjures feelings of warmth and comfort. During this snug season at your lake house, warm beverages add to the essence of fall. Check out our favorite recipes for fall beverages to enjoy at your lake house!
A crockpot is not just for chili! If you have one of these popular cooking devices, you can use it to make the perfect homemade apple cider for you and your guests. Who doesn’t love this classic fall beverage?
Ingredients:
Fresh apples
Sweetener (any kind)
Warming spices (cinnamon sticks or cloves)
Water
Directions: Add apples, oranges, and spices to the bowl of a slow cooker and cover with water. Leave 1-2 inches of space at the top. Then cover and cook on low for 6-8 hours (or on high for 3-4 hours) until apples are soft. Using a wooden spoon or potato masher, mash all apples and oranges against the side of the cooker (this releases more flavors). Simmer a little longer, then strain all the solids to release the juices. Discard solids and stir in sweetener. Serve warm!
A step beyond your traditional apple cider, this fall beverage is half apple cider and half chai. The combination of masala chai spices with a cinnamon apple taste is simply delicious. If you’re not up for DIY, you can also order a Chaider on Starbucks’ “secret menu.”
Ingredients:
3 ½ cups apple cider
18 cardamom pods, lightly crushed
One 3” cinnamon stick, broken into pieces
One 2” ginger, peeled and thinly sliced
6 whole cloves
1 tsp. Black peppercorns
4 black tea bags
2 tsp. Ghee, unsalted butter, or virgin coconut oil (optional)
Directions: In a medium saucepan, bring apple cider, cardamom, cinnamon, ginger, cloves, and peppercorns to a boil. Reduce heat to medium-low and simmer for 8-10 minutes occasionally stirring until it’s reduced by about half. Remove from heat. Add tea bags and let steep for 5 minutes. Strain the mixture through a fine-mesh sieve into a measuring glass, pressing on solids. Put Chaider back in the saucepan and reheat until simmering. Divide ghee between mugs and serve hot!
Pumpkin is a classic autumn flavor, and when you’re looking for something to satisfy your sweet tooth, a pumpkin milkshake is perfect. This homemade fall beverage blends ice cream with timeless fall spices like cinnamon, nutmeg, and ginger.
Ingredients:
1 cup orange juice
4 cups vanilla ice cream
1 cup canned pumpkin
½ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Black licorice twists (optional)
Directions: Place the first 7 ingredients in a blender and process until smooth (20-30 seconds). Serve immediately and include licorice stirrers as a garnish if you’d like.
While a bubbly Lambrusco is perfect for late summer and early fall, you’ll want something warmer when the weather gets colder. Enter mulled wine. This warm wine with marinated autumn spices is the perfect fall beverage to enjoy on your screened-in porch.
Ingredients:
1 orange
1 bottle of red wine
12 cloves
2 cinnamon sticks
1 teaspoon allspice
2 tablespoons honey
Directions: Zest the orange, only keeping the peel. Combine all ingredients in a saucepan and simmer on low for 20 minutes. Make sure not to boil! Add more honey to taste, and serve warm.
For a more fruity flavored alcoholic drink, this pear and apple sangria recipe is perfect. Each glass is filled with sliced fruits, making it festive for the season. Your lake house guests will love this fun, flavorful cocktail. Plus, it’s super simple to make!
Ingredients:
Fresh pears
Fresh apples
Fresh oranges
White wine
Pear liqueur
Hard apple cider
Cinnamon sticks
Fresh rosemary
Directions: Chop fruit and transfer into a large pitcher. Add alcohol and cinnamon sticks, then stir. Refrigerate for an hour to chill. Fill glasses with ice and use a wooden spoon to scoop fruit from the pitcher. Fill glasses with sangria and garnish with rosemary.
