Autumn Apple Margarita

On November 13, 2019 By Isobar ExpeditionsIn RecipesLeave a comment

We enjoy drinks that represent the flavors of the season and autumn is certainly one of our favorites. We had heard about a couple of variations of margaritas made with apple cider and decided to create one of our own. Steeping the apple cider with orange, cinnamon, and cloves creates an extra warmth that is enhanced by the alcohol. This recipe should probably come with a warning as it tastes so good that you won’t notice how strong the drink actually is. The cider is also delicious on its own if you don’t want the alcohol. The recipe makes a pitcher, but it can easily be paired down for individual drinks.

INGREDIENTS

1 cup Gold Tequila
1/2 cup Apple Brandy
1 gallon Apple Cider (3 cups for drink)
1/2 Orange – sliced
4 Cinnamon Sticks
8 Cloves

INSTRUCTIONS

Put the apple cider in a large pot. Add the orange slices, cinnamon, cloves and heat to just a simmer over medium-high heat and then reduce the heat to low. Let it heat on low for about 30 minutes, it should not boil, to allow the spices to steep throughout the apple cider. Strain the spices and fruit and let cool. For the pitcher of margaritas, combine the tequila, apple brandy, and 3 cups of the apple cider. Serve with an apple garnish.

Sautéed Shrimp with a Pumpkin-Sage Butter

On October 30, 2019 By Isobar ExpeditionsIn Recipes3 Comments

During the autumn season, we are always looking for creative ways to use seasonal products such as pumpkin. Mixing butter with pumpkin and sage is a savory way to give flavor to seafood, especially shrimp or scallops. We decided to sauté shrimp with the infused butter and it made for a delicious meal. Not only was it tasty, but it turned the shrimp a nice orange color was perfect for this time of year. The shrimp could be served over rice or even buttered pasta to make it a wonderful meal.

Ingredients

1 1/2 lbs Raw Shrimp – medium size, peeled and de-veined
1 stick (8 tbsp) Softened Unsalted Butter
1 1/2 tbsp Unsalted Butter
1/4 cup Canned Pure Pumpkin
1 tbsp Fresh Sage – chopped
1/4 tsp Salt
1 Lemon – cut in half

Instructions

In a bowl or food processor, combine the softened butter, pumpkin, sage, and salt. Whisk or pulse until smooth. Add a 1/2 tablespoon of butter to a large skillet over medium-high heat. Add 1/3 of the shrimp to the skillet, making sure that the shrimp aren’t crowded, and cook until pink, about 2 to 4 minutes. Stir in 2 tablespoons of the pumpkin-sage butter and a squeeze of lemon juice. Remove the shrimp from skillet and repeat the steps until all of the shrimp has been cooked. Serve warm or at room temperature with picks.

Hiking in the Mountains During Autumn

On October 3, 2019 By Isobar ExpeditionsIn Colorado10 Comments

One of our favorite things to do during autumn when the leaves turn vibrantly colorful is to go hiking in the mountains. At these elevations, around 8,000 feet (2,400 meters), the leaves change sooner than they do in other places and they also don’t last long as winter arrives swiftly. We went to Mueller State Park, located about an hour outside of Colorado Springs, and spent a day hiking among the pine trees and aspen trees. The temperatures were cool and the skies were clear, so it was a perfect day to spend time in the mountains on some trails that we haven’t previously hiked.

The great thing about hiking in the high country is that you get a mix of seeing the changing colors up close as well as the tapestry of colors across the skyline. The park is located on the backside of Pikes Peak and the scenery was simply amazing as it almost always is at this time of year. The colors are mostly the golds and yellows of the aspen groves surrounded by the deep greens of the pine trees, which is different than the reds and oranges that you find in most places. If you get a chance to visit Colorado in autumn, we’d highly recommend that you get into the mountains, even if just by car.