Red Apple Hooch Bowla Recipes

MAPLE-ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
• Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
• Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
• Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.

THE GRAPE APE BOWLA

Steps:

• In large bowl or fish bowl, pour ingredients over ice, stir and garnish with grapes and lime wedges. Ladle into glasses and serve with long straws.

SLOE 75

Steps:

• In a shaker filled with ice, add the gin, simple syrup, lemon juice, lime juice and bitters, and shake to combine. Strain into 2 champagne glasses, then top with the wine and enjoy!

GRILLED APPLE AND CABBAGE SAUERKRAUT

Steps:

• Place the shredded cabbage in a large, heat-proof mixing bowl. In a medium saucepan, combine the vinegar, sugar, pickling spice, 2 teaspoons salt and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar and salt, then pour the mixture over the cabbage. Set a plate on top of the cabbage to weight it down. Refrigerate and leave to pickle for 4 hours.
• Preheat a grill or grill pan to high. Quarter the apples and cut out the cores. Toss the apples in a bowl with the lemon juice and olive oil and season with salt and pepper. Grill the apples for 1 minute on each side to achieve nice grill marks. Set the apples aside to cool, then cut them into dice.
• When the cabbage is ready, drain it well and return it to the bowl. Fold in the grilled apples and serve.

BROWN-RICE BOWL WITH KABOCHA SQUASH AND SHIITAKES

Steps:

• Cut each wedge of squash crosswise into thirds. Combine with mushrooms and tea in a saucepan. Bring to a simmer; cook until squash is tender, about 10 minutes. Stir in sugar, soy sauce, and vinegar. Season with salt. For each serving, place 3/4 cup rice in a bowl; top with squash, mushrooms, 1/2 cup baby bok choy, and broth.