Boat-Friendly Recipes for Fall

We're getting into that time of year where the theme is autumn, think: harvest, brilliant colors and spices. With October the end-of-the-year focus kicks off with staple favorites including pumpkins, apples and cider.

Just in time for your boating adventures during this fun season we've got three recipes to warm up the kitchen -- and your entertaining calendar!

Boat Friendly Recipes for October

Vampire Blood Chili

Our thanks to Southern Boating and Yachting for posting this yummy idea!

INGREDIENTS

1 Tbsp. oil 2 cups onion, chopped ½ lb. mild Italian sausage, casings removed 2 lbs. ground beef (or ground chicken or turkey) 6 oz. tomato paste 2 Tbsp. chili powder 1 tsp. each dried basil, oregano, salt and pepper 2 Tbsp. minced garlic 4 Tbsp. mustard 28 oz. diced tomatoes, drained 4 Tbsp. red wine 1 Tbsp. lemon juice 16 oz. can black beans, drained (optional)

CHILI TOPPINGS

Taco chips Sour cream Jalapeños, chopped or sliced into rings Shredded cheddar cheese Chopped raw onions

PREPARATION

Heat oil in large pot. Add onions and meats, and cook over medium-high heat, stirring until well-browned. Stir in the rest of ingredients and simmer uncovered for another 25 minutes.

Taste and adjust seasonings. (This chili is even better the next day, so make it ahead of time!)

Place chili toppings in individual bowls with spoons for serving. Scoop chili into festive bowls and serve with toppings.

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APPLE & WALNUT COFFEE CAKE

Recipe hails from On the Move -- In the Galley

INGREDIENTS

One 10-inch tube cake or 8 mini Bundt cakes or ramekins

½ pound (2 sticks) butter, room temperature, cut in chunks 1 cup granulated sugar 3 eggs 2 ½ cups AP flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon table salt 1 teaspoon Apple Pie Spice (or cinnamon) 1 cup sour cream (i.e. Greek kefir) 1 ½ cups coarsely chopped tart apple (unpeeled Granny Smith) 1 ½ coarsely chopped walnuts

PREPARATION

Preheat the oven to 350 F.

Grease and flour a 10-inch tube pan or Bundt pan (or spray with cooking spray).

Put the butter in a large mixing bowl; beat for several seconds. Add the sugar; beat until smooth. Add the eggs and beat until light and creamy, 2 to 3 minutes.

Sift together the flour, baking powder, baking soda and salt into a bowl. Add the flour mixture to the butter mixture; beat until smooth. Add the sour cream and mix well. Add the apple bits and chopped nuts; stir to distribute them well throughout the thick batter.

Spoon the batter into the prepared pan(s). Bake for about 50 minutes (40-45 if using smaller pans), or until a toothpick inserted into the center comes out clean. You really don’t want to overcook this cake or it will be dry and heavy instead of moist and rich. Remove from the oven and cool for 5 minutes in the pan. Invert onto a rack and cool a bit before slicing. Serve warm.

Note: Serve with a drizzle of a 3-to-1 honey/lime sauce, or a dollop of Greek honey yogurt and cherry preserves.

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EASY APPLE CIDER

Courtesy of AllRecipes.com

INGREDIENTS

10 apples, quartered

3/4 cup white sugar

1 tablespoon ground cinnamon

1 tablespoon ground allspice

PREPARATION

Place apples in a large stockpot and add enough water cover by at least 2 inches.

Stir in sugar, cinnamon, and allspice.

Bring to a boil. Boil, uncovered, for 1 hour.

Cover pot, reduce heat, and simmer for 2 hours.

Strain apple mixture though a fine mesh sieve. Discard solids.

Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.