Kurella's Kitchen: Fall brings cool color, warm food
Fall's changing color begins in September in the Upper Peninsula and concludes in late October in Southern Michigan.
Knowing its course, it’s easy to conjure a vision of its slow, southward motion as it moves methodically, yet mightily, down our mitten-shaped state. Leaving in its wake a blaze of brilliant color that makes it truly a season like no other!
The dynamic colors of a trillion trees trimmed in autumnal hues is dazzling and nowhere better observed than along the many highways and byways, and coastlines, of our marvelous Michigan.
Pure Michigan (www.michigan.org), the state’s official travel site, is an appropriate place to turn for all your fall color-cruise needs. Offering many conveniences, such as searching by city or region, a click of the mouse gives you everything you need to plan a color cruise, including advice about the best dates to visit the area you choose. It offers a quick list of cities and seven regions in the state to view.
The site offers five Southwest Michigan area Fall Color Tour route ideas: Grand Ledge- Hastings - Battle Creek – Eaton Rapids; Grand Rapids - Grand Haven - South Haven - Kalamazoo; Hillsdale – Homer - Sturgis; Jackson -Ann Arbor - Monroe; and New Buffalo - St. Joseph - Benton Harbor - Paw Paw.
The Hillsdale-Homer-Sturgis Tour offers a 155-mile loop through countryside that’s known for its agriculture, antiques and Amish communities.
A click on this tab reveals a printable, easy-to-read map that charts its course and lists notable attractions. I advise contacting any place you plan to visit to ensure you have the most recent information about business hours.
Autumn truly is ablaze in Michigan. For the latest on the 2022 color tours, visit www.michigan.org. and register for the fall color update newsletter.
With cooler temperature drawing us toward warmer and comforting foods, I tapped a local resident, Karin Malesh of Colon, to ask what her favorite things are to make when we step into this autumnal paradise.
“When cold temperatures arrive in Michigan, I take out my soup (and chili) recipes and start cooking," Malesh said. "There is something comforting that happens when I curl up on the sofa, eat homemade soup with some crusty bread, and read a good book. It doesn't get any better than that."
Here is her favorite fall soup recipe. Enjoy!
Laura Kurella is an award-winning recipe developer and food columnist who loves to share recipes from her Michigan kitchen. She welcomes your comments at laurakurella@yahoo.com.
Karin Malesh’s butternut squash soup
2 tablespoons unsalted butter1 large sweet onion4 cups peeled and diced butternut squash3 large apples (any kind) peeled, cored, and chopped1 quart chicken broth1/4 teaspoon salt1 bay leaf2 cups apple cider2 tablespoons brown sugar1/4 teaspoon ground cinnamon1/8 teaspoon ground clovesMelt butter over medium heat, stir in onion, cover, and cook 10 minutes. Add squash, apples, broth, salt and bay leaf. Bring to a boil. Reduce heat to medium-low; simmer, covered until squash and apples are soft, about 20 minutes. While soup simmers, pour cider into a medium skillet. Bring to a boil and cook until reduced to 1/3 cup. Remove from heat. Remove bay leaf from soup. Spoon solids into a food processor and process until smooth. Stir back into broth. Add reduced cider. Reheat soup, stirring in brown sugar and spices. Serves 8
This article originally appeared on Sturgis Journal: Kurella's Kitchen: Fall brings cool color, warm food
