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Tailgate, Hike, Picnic, Harvest , Bicycle...
Enjoy Autumn Activities with a Sable & Rosenfeld Flair!
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Autumn is one of our favorite times of the year. We just love the crisp air and watching the leaves change. Heading out into nature is a great way to soak up this colorful season and enjoy the outdoors before cold weather sets in. A walk in the woods, fields or even a city park, gives us an opportunity to witness the changing landscape up close and personal. Pack a picnic and you can make a day of it.
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S&R Mediterranean Olive Bruschetta Topping with a log of goat cheese and a loaf of French bread.
S&R 4 Pepper & Olive Dip mixed with a can of water packed tuna. Serve with crusty bread or over cooked penne pasta.
Don't put those grills away yet. It's Tailgate Time and we have some great grill recipe ideas to share with game fans.
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Thrill of the Grill Recipes
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Barbecued Chicken Burgers
(Pictured above.)
Ingredients
About 2 cups S&R Tipsy BBQ Sauce
2 lbs. ground chicken meat
Salt
Freshly ground black pepper
6 Hamburger buns, split
Vegetable oil for brushing on grill rack
6 slices smoked Gouda cheese
In a grill, prepare a medium-hot fire for direct-heat cooking.
In a large bowl, combine chicken and a little salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into round patties to fit the buns.
When the fire is ready, brush the grill rack with vegetable oil. Place the patties on the grill rack, brush the tops with barbecue sauce, and cook until browned on the bottom, about 4 minutes. With a wide spatula, turn the patties and cook, brushing frequently with the sauce, until the juices run clean when the patties are pierced, about 4 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly and top each patty with a cheese slice to melt.
Transfer the patties to the bottom halves of the buns and cover with bun tops.
Serves 6.
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Cranberry- Glazed Turkey Burgers
Ingredients
2 lbs. ground turkey
6 tbsp minced fresh sage or
2 tbps crumbled dried sage
3 tbsp minced fresh thyme or
1 tbsp crumbled dried thyme
3 tablespoons grated or minced orange zest
Salt
Freshly ground black pepper
6 Whole-wheat hamburger buns, split
Vegetable oil for brushing on grill rack
S&R Port Cranberry Sauce, melted for brushing on patties
Fresh sage leaves for garnish
In a grill, prepare a medium-hot fire for direct-heat cooking.
In a large bowl, combine the turkey, minced or crumbled sage and thyme, orange zest, and a little salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into round patties to fit the buns.
When the fire is ready, brush the grill rack with vegetable oil. Place the patties on the frill rack, brush the tops with the melted cranberry sauce, and cook until browned on the bottom, about 4 minutes. With a large spatula, carefully turn the patties and cook, brushing frequently with the sauce, until the patty tests opaque when cut into with a small, sharp knife, about 4 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly.
Transfer the patties to the bottom halves of the buns and cover with the bun tops. Garnish plates with the sage leaves.
Serves 6.
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A trip to a local apple orchard is another fun outdoor activity and offers families a chance to participate in the fall harvest. Most orchards usually open the first weekend after Labor Day (call ahead to find out about picking conditions and the availability of apples).
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 Spartan, Northern Spy or Granny Smiths are ideal for this recipe.
Ingredients
6 cups thinly sliced, peeled apples ¾ cup finely packed brown sugar 1 tsp ground cinnamon
¼ tsp salt
Crumble Topping ½ cup rolled oats
½ cup all-purpose flour ¼ cup 100% bran cereal
½ cup firmly packed brown sugar
½ cup cold sweet butter ¼ cup sunflower seeds or chopped almonds
Ice cream, optional
S&R Tipsy Butter Rum sauce, optional
Grease a 9-inch (23-cm) pie plate. In a large bowl, toss together apple slices. Combine brown sugar, cinnamon and salt. Stir into apples. Preheat oven 375 F.
In a bowl, prepare topping, combining rolled oats, flour, bran cereal and brown sugar. With a pastry blender, cut in butter until mixture is crumbly; stir in sunflower seeds or almonds. Spoon apple mixture into prepared pie plate. Sprinkle evenly with crumble topping.
Bake 1 hour or until apples are tender and crumble is golden. Serve hot or at room temperature topped with ice cream and drizzled with S&R Tipsy Butter Rum sauce, if desired.
Serves 6 to 9.
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40 YEARS AND GOING STRONG!
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Contact Us
For more information on Sable & Rosenfeld line of products, please contact us at:
Sable & Rosenfeld - Gourmet Products Since 1970
12 Lawton Blvd, Toronto, Ontario, M4V 1Z4
US Head Office Tel: 843-815-6278
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