It’s the first day of Fall, so I’m pouring a glass of Autumn Apple Sangria and whipping up some tasty (easy) Autumn Appetizers that just might usher in this glorious season faster than you can say “Pumpkin Spice Latte”! And for the perfect Fall pairing, I’ve got a sneak peek at KC Wine Co. and the KC Pumpkin Patch, which opens THIS WEEKEND!
KC Pumpkin Patch is a Kansas City favorite, located just outside the city on a 40 acre farm in Gardner. It is loaded with fun for the whole family! Pumpkins, Corn Cribs, play areas, special weekend activities, a gourd gun (!!!), and so much more. Their season runs from September 24th through Halloween, so be sure to make KC Pumpkin Patch one of your family’s Fall traditions!
When you’re done with the kids’ activities, just head right across the farm to the gorgeous KC Wine Co. Vineyard. There you’ll find adult activities that will keep you warm on a chilly Fall night. Wine tastings, a gorgeous vintage Barrel room perfect for any occasion, and a wonderful assortment of wines made right here in Kansas.
KC Wine Co.’s Sunflower Red was the perfect start for my Autumn Apple Sangria’s and paired perfectly with Antipasto Kebabs and an Apricot Goat Cheese with Red Pepper Jelly. Try them out, then head over to KC Pumpkin Patch and Winery for some Fall fun! Happy First Day of Fall!!!
Autumn Apple Sangria
2 – 750 ml bottles Sunflower Red KC Wine
4 cups apple cider
1 cup brandy
1/2 cup orange juice
1 orange, thinly sliced
2 apples, sliced (I like to use honey crisp)
4 cinnamon sticks
apples, oranges and cinnamon sticks for garnish
cinnamon and sugar combined in a bowl, for sugaring the rim of each glass when serving
In a large container or pitcher with a lid, place wine, cider, brand, and orange juice, stirring to combine; add cinnamon sticks, oranges and apples and place container in the fridge to chill and macerate for 8-24 hours.
When ready to serve sangria, dip the rim of each glass into a bit of water, then into prepared cinnamon sugar mix. Pour sangria into glass, filling it 2/3 full. Fill remaining 1/3 of glass with a bit of club soda for fizz and some ice, if desired. Garnish each glass with apples, orange slices, and a cinnamon stick and serve.
Apricot Goat Cheese Log with Red Pepper Jelly
Spread desired amount of red pepper jelly over a serving platter. In a small bowl, combine apricots, almonds, and parsley, then spread out over a plate or a sheet of parchment. Gently roll goat cheese log in apricot mixture until coated on all sides. Place prepared goat cheese log onto red pepper jelly bed on serving platter. Serve with your favorite crackers or toasted baguette slices.
16 oz. kalamata olives, well drained
1 pint grape or cherry tomatoes
12 oz. ball fresh mozzarella cheese, cut into 3/4″ chunks
9 oz. cheese tortellini, cooked according to package directions and cooled
1/2 – 2/3 cup of your favorite balsamic vinaigrette dressing
In two separate containers with lids, marinate mozzarella chunks and tortellini in desired amount of balsamic vinaigrette overnight, 8-10 hours.
To create kabobs, thread olives, marinated mozzarella and tortellini, and tomatoes, onto small skewers, as desired, filling each skewer. Place kabobs onto a serving platter. Kabobs are best when served at room temperature. Can add salami or pepperoni to kabobs, folded into a small bundle, as well, if desired.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, September 2016. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!