Being born and raised in Florida, I’ve always dreamed of ushering in fall with apple-picking and fresh-pressed cider. Yet, October in Central Florida is indeed its own magical time, when the sweltering summer heat finally, albeit slowly, gives way to the gentle embrace of autumn.
The leaves don’t change color, and the air doesn’t crisp quite as dramatically as in other parts of the country, yet, we have our unique way of celebrating this beloved season.
It’s a time of year when we savor the joys of outdoor living, embrace the spirit of Halloween, and indulge in the culinary delights that capture the essence of fall, Florida-style.
One of the greatest joys of October is the return of pleasant, not sticky, outdoor-dining weather. With cooler mornings and evenings, along with slightly milder temperatures, it’s the perfect time to enjoy coffee on the porch, unwind with a glass or three of wine in the yard in the evenings, and dine al fresco at the many restaurants and cafes that dot our charming towns.
October also heralds the bounty of the season. Farmers markets and festivals come alive with stalls brimming with vibrant produce, artisanal foods and handcrafted goods. It’s the perfect time to begin your Christmas shopping, stock up on local honey, preserves, and fresh-baked goods, and support the thriving community of local farmers, growers, artists and crafters in the area. (Hello, Artisan Alley!)
While our area may not experience the full spectrum of autumn colors, it wholeheartedly embraces the spirit of fall. Pumpkin patches begin to appear, and fall festivals abound.
October wouldn’t be complete without the anticipation of Halloween. There’s a childlike component to Halloween that I believe lasts well into adulthood. Although I may be turning 47 next month, I eagerly look forward to making my Halloween costume each year. And, I delight in seeing all the kiddos go all about town in their creations.
October also brings a rich cultural tapestry to DeLand and its surrounding areas. Art festivals and outdoor concerts provide entertainment and inspiration for residents and visitors alike. From art exhibits showcasing local talent to Stephen King’s Misery and an array of concerts at the Athens Theatre, there’s something for every culture and art enthusiast to enjoy during this vibrant season.
October in Florida is a time of year that celebrates the best of both worlds — embracing the unique flavors and lifestyle of the region, while reveling in the timeless traditions of fall. So, as the autumn breeze rustles through the palm trees, come and savor the joys of October in your hometown — it’s a season unlike any other.
Florida Orange Cake
This recipe is for a cake that truly embodies Florida in the fall or, frankly, any time of year. With orange in the cake, soaking syrup, and frosting — it’s orange-tastic!
Ingredients:
For the cake:
• 2 cups of all-purpose flour
• 3 1/2 tsp. of baking powder
• 1/4 tsp. of salt
• 1/2 cup of unsalted butter
• 1 cup of sugar
• 4 egg yolks
• 2/3 cup of buttermilk
• 2 Tbsp. of orange juice
• The zest of 1 large orange
For the syrup:
• 1 cup of sugar
• 1/2 cup of orange juice
• 1/8 tsp. salt
For the frosting:
• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• The zest of 1 orange
• 1/2 tsp. salt
• 2-3 drops of orange food coloring
For the crystallized orange segments:
• 1 pasteurized egg white
• 1 tangerine, peeled and divided into segments
• 2-3 mint leaves
• 1/2 cup of sugar
Directions:
For the cake:
Preheat the oven to 375 degrees, and heavily grease and line an 8-inch baking pan with a piece of parchment paper that you have traced and cut out.
Sift the flour, baking powder and salt together. In a large bowl or in your stand mixer, cream the butter thoroughly and gradually add the sugar to it, creaming until well-incorporated. While mixing on medium speed, add the egg yolks one by one, and then add the flour mixture alternately with the buttermilk. Lastly, add the orange juice and orange zest until combined. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely.
For the syrup:
In a small saucepan, boil the sugar and the juice until the sugar has completely dissolved, about 5-7 minutes. Add the salt, stir, and allow it to cool completely. Use caution when handling hot sugar mixes.
For the frosting:
In a medium bowl or using your stand mixer, cream the butter on medium speed for 3-5 minutes and gradually add the powdered sugar until you reach the desired consistency, about 3-4 minutes and add the salt and the food coloring until combined; do not overmix.
For the crystallized segments:
Beat the egg white with a teaspoon of cold water. Place the sugar in a shallow bowl. Using one citrus segment at a time, lightly coat the tangerine piece in the egg white mixture and dredge it in the sugar until the whole piece has been coated. Do the same for the mint leaves. Place them on a parchment-lined plate to dry completely, about 2 hours. Repeat the process until all the pieces have been coated.
To assemble:
Place the cake top-side-down on your favorite platter. Slowly drizzle the syrup over the cake, allowing it to absorb it completely. You may not need all the syrup. After the cake has fully absorbed the syrup, frost it with the frosting and decorate it with the orange pieces, using the mint leaves as decoration in the center.
Manzanita Borracha (Drunken Little Apple)
Apple, Bourbon, Tequila Cocktail with a Molasses Brown Sugar Rim
My recipe for Manzanita Borracha (Drunken Little Apple). I just came up with this fantastically fall cocktail, and it embodies everything we love about the season with, admittedly, a hefty dose of “holiday spirit.”
Ingredients:
• 1 apple (any variety works)
• 1/4 cup fresh apple cider
• 1 oz. bourbon (You can use an affordable option, but feel free to use premium if you prefer.)
• 1 oz.tequila (silver or añejo)
Molasses Brown Sugar Rim:
• 1 tbsp. brown sugar
• 1/2 tsp. molasses
Directions:
Prepare the Molasses Brown Sugar Rim:
Place the molasses on a small plate and spread it out to the edges. In a separate plate, do the same with the brown sugar. Turn the glass upside down and let the rim get coated with the molasses. Then, dip it into the brown sugar, ensuring the edge is heavily coated.
Fill the glass with ice: Place ice cubes in the rimmed glass, leaving some space at the top.
Fill a cocktail shaker with ice, and then add the bourbon, tequila and 1/4 cup of fresh apple cider.
Close the cocktail shaker and shake vigorously for about 45 seconds or until the outside of the shaker becomes frosty. Strain the chilled cocktail into the prepared glass with the molasses brown sugar rim and ice.
Garnish by skewering a few apple chunks and placing them crosswise on the glass.
Roasted Butternut Squash, Apple and Onion Soup
My favorite fall soup: roasted butternut squash, apple and onion. This very easy recipe is just the right amount of sweet and savory. Plus, it’s quite healthful and can easily be made vegan as well.
Ingredients:
• 1 large butternut squash, peeled, seeded and cubed
• 4 red delicious apples, peeled, seeded and quartered
• 3 yellow onions, peeled and quartered
• 4 cups of chicken or vegetable broth
• Olive oil, salt, and black pepper
Directions: Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper. In a large bowl, toss the squash, apples and onions with a liberal amount of olive oil, salt and freshly ground pepper. Place them on the baking sheet, taking care not to crowd the pan. Put the sheet in the oven, and roast for 25 minutes. Remove the pan from the oven, and flip each piece over so that the other side can brown and roast. Roast for another 25 minutes. You want them to be slightly browned and cooked all the way through.
In a blender, purée the squash, apples and onions with the chicken broth (or vegetable broth if making it vegan). You may need to do this in two batches. Place the puréed soup into a medium-sized pot, and allow it to simmer on low, covered, on the stove for 35-40 minutes.
To serve, ladle it into a soup bowl, and garnish with fresh herbs, green onions, a dollop of sour cream, or even a bit of crumbled bacon.
