Fall Classics with Flare HEADER EN


Not your average holiday spread! 



Apple & Gouda Stuffed Turkey Breast

  • 1 tbsp butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup apple, peeled and diced
  • 1/2 tbsp curry powder
  • 1 slice of bread, cut into cubes
  • 1 boneless turkey breast
  • 1 1/4 cups Canadian Gouda, diced
  • 1 tbsp butter, melted


Preheat oven to 425°F. 

In a skillet, melt butter on medium-high heat add onion, garlic and diced apple, cook for 5 minutes. Remove from heat, add curry powder, bread cubes and seasoning. Mix well and let cool. 

Cut turkey breast in half down the long side, so it opens like a book. Add Gouda to cooled apple mixture. Spread bottom half of turkey breast with mixture and close up the two halves holding in place with toothpicks. 

Place in an oven-safe dish, brush top with melted butter, season with salt and pepper and bake in oven for 15–20 minutes. Reduce heat to 350°F and cook for 1 more hour.


Pair it with:



Bourbon Cranberry Sauce

  • 1 12-oz bag fresh cranberries
  • 2 cup sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp vanilla extract
  • 1/4 cup bourbon


Preheat oven to 325°F. Combine cranberries, sugar, cinnamon and vanilla in a baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once. Cooking time will vary depending on baking dish but should be about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled and sauce has thickened. Transfer to bowl and serve.


Make it with:



Parmesan Roasted Sweet Potatoes

  • 2 sweet potatoes, peeled and sliced
  • 2 tsp garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp butter, melted
  • 4 tbsp Parmesan cheese, grated
  • 1/2 tsp garlic salt
  • Fresh Rosemary


Preheat oven to 400 °F. 

Place garlic, oil, butter, salt and Parmesan cheese in a resealable bag and mix well. Throw in sweet potatoes and shake until well coated. Lightly butter a baking dish and arrange coated sweet potatoes into a spiral. Bake for 18-22 minutes. Serve warm and sprinkle with rosemary.


Pair it with:

Mill Street 100th Meridian Organic Amber Lager



Magic Buttered Rum Pumpkin Cobbler

  • 1 1/4 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ginger
  • 1 cup canned pumpkin
  • 1/4 cup oil
  • 1 tsp vanilla


  • 1 cup brown sugar
  • 1 cup hot water
  • 1/4 cup rum
  • 2 tbsp butter

Whisk together the flour, baking powder, salt, sugar and spices. Add the pumpkin, oil and vanilla. Stir until blended. Before adding batter to casserole dish, add butter to bottom of dish in small pieces evenly spaced. Spread batter over butter pieces into a well greased round casserole dish or 9” square pan. 

Sprinkle brown sugar evenly over the batter. Warm the water and rum in microwave and pour over batter mixture. Do not stir! Bake at 350° for about 50-60 minutes. The cake will rise to the top, it should be cooked through, but there will be sauce at the bottom. Serve warm with vanilla ice cream.


Make it with:

Kraken Black Spiced Rum